Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
10 inspections
Inspection
Aug 3, 2026
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
6-17-2026: Upon reinspection work has been done on the 2-bay sink and two air gaps have been installed. Have your licensed plumber pull permits and provide the permit number after the City Health Plumber has inspected and approved of the work completed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Aug 3, 2026 · Original Source
Inspection
Jun 17, 2026
Failed (extension granted)
5 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
There are four Allergen Awareness certificates posted and all expired in January of 2026; have at least one full-time person on staff go through the Allergen Awareness training and provide an updated certificate before the reinspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed utensils stored in 70F and in 117F water; utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Whole shell raw eggs 63F rehydrated rice noodles 70F cooked rice for fried rice 70F; hold raw shell eggs at 45F and below and all other TCS foods at 41F and below; person in charge placed more ice in container holding raw shell eggs and placed rice noodles and cooked rice into the walk-in refrigerator to properly cool to 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
6-17-2026: Upon reinspection work has been done on the 2-bay sink and two air gaps have been installed. Have your licensed plumber pull permits and provide the permit number after the City Health Plumber has inspected and approved of the work completed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
At the handwashing sink closest to the cookline there was no approved hand drying device; corrected on site after the observation hand sinks should be fully stocked at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Jun 17, 2026 · Original Source
Inspection
Jun 10, 2026
Failed
5 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
There are four Allergen Awareness certificates posted and all expired in January of 2026; have at least one full-time person on staff go through the Allergen Awareness training and provide an updated certificate before the reinspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed utensils stored in 70F and in 117F water; utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Whole shell raw eggs 63F rehydrated rice noodles 70F cooked rice for fried rice 70F; hold raw shell eggs at 45F and below and all other TCS foods at 41F and below; person in charge placed more ice in container holding raw shell eggs and placed rice noodles and cooked rice into the walk-in refrigerator to properly cool to 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the two-compartment sink attached to the grease interceptor the staff state they wash produce. The kitchen has a three-compartment sink and a high heat warewashing machine so there would be sufficient space to install a prep sink where the two-compartment sink currently is. Have a licensed plumber pull proper permits and install a prep sink with an air gap.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
At the handwashing sink closest to the cookline there was no approved hand drying device; corrected on site after the observation hand sinks should be fully stocked at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Jun 10, 2026 · Original Source
Inspection
Jul 17, 2025
Report filed
2 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers observed without hair restraints. Provide hats or hairnets for all food handlers. Corrected on site.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Reduced oxgygen packaged salmon thawed in refrigerator in packaging. Per package directions: pierce or remove packaging prior to thawing.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Jul 17, 2025 · Original Source
Inspection
Jan 6, 2025
Report filed
1 recorded violation
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled and degraded aluminum foil lining shelves in dry storage. Discard foil. Use materials that are durable and cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jan 6, 2025 · Original Source
Inspection
Jun 14, 2024
Passed
5 recorded violations
majorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Cooked rice stored in plastic containers with lids at 125F. Cook stated rice cooked in last hour. Spread out on sheet tray- 90F in 20 minutes. Cool rice to 41F before storing in plastic.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Back stairs with soils and debris. Debris under shelf next to ice machine. Food debris on floor of storage closet. Clean all areas to avoid attrating pests. Follow cleaning guidance from pest report.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead roach in back hallway and under hand sink in kitchen. Discard dead pests to rpevent contamination. Reviewed current pest report
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Container of raw chicken stoored over produce in refrigerator. Corrected on site. Ensure raw animal products are stored below produce and ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard covering grease trap under 3 compartment sink. Discard and dsicontinue covering with cardboard. Soiled cardboard attracts pests.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jun 14, 2024 · Original Source
Inspection
Jun 7, 2024
Failed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Container of raw chicken stoored over produce in refrigerator. Corrected on site. Ensure raw animal products are stored below produce and ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Back stairs with soils and debris. Debris under shelf next to ice machine. Food debris on floor of storage closet. Clean all areas to avoid attrating pests. Follow cleaning guidance from pest report.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead roach in back hallway and under hand sink in kitchen. Discard dead pests to rpevent contamination. Reviewed current pest report
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Cooked rice stored in plastic containers with lids at 125F. Cook stated rice cooked in last hour. Spread out on sheet tray- 90F in 20 minutes. Cool rice to 41F before storing in plastic.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard covering grease trap under 3 compartment sink. Discard and dsicontinue covering with cardboard. Soiled cardboard attracts pests.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jun 7, 2024 · Original Source
Inspection
Mar 18, 2024
Passed
7 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked rice stored in walk-in refrigerator covered at 94F. Staff stated cooked rice from previous day is microwaved then held for fried rice. Rice discarded. Microwave rice as needed not ahead of time. Rice at 94F can grow dangerous pathogens.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Pipe from ice machine leaking. Repair pipe and clean area to avoid accumulating water and attracting pests.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Aluminum foil used to cover shelves top of ice machine and grease trap. Discard foil. Use materials that are cleanable durable and non-absorbent.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Sanitizer for dish machine testing below 50ppm. Service as needed to ensure sanitizer is effective.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Debris under shelf next to ice machine and behind grease trap for prep sink. Clean to avoid attracting pests.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Aluminum foil used to cover shelves top of ice machine and grease trap. Discard foil. Use materials that are cleanable durable and non-absorbent.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked rice stored in walk-in refrigerator covered at 94F. Staff stated cooked rice from previous day is microwaved then held for fried rice. Rice discarded. Microwave rice as needed not ahead of time. Rice at 94F can grow dangerous pathogens.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Sanitizer for dish machine testing below 50ppm. Service as needed to ensure sanitizer is effective.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Debris under shelf next to ice machine and behind grease trap for prep sink. Clean to avoid attracting pests.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Pipe from ice machine leaking. Repair pipe and clean area to avoid accumulating water and attracting pests.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.