Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Inspection
Aug 28, 2026
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior of reftigerating units at Bar area soiled. Counters under plastic mats soiled as well. Clean all properly.
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
Multiple products placed in a lift top refrigeration unit prior to the inspection with temperatures of 48F-50F All products were removed at the time of the inspection and placed in refrigeration at 38F-40F
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Lift top refrigeration unit at the prep line is at 50F- All products have been removed and a service call has been made
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 (P)
Inspector’s notes
Chlorine sanitizer in the kitchen dish machine tested at 10ppm and oppm at the bar dish machine Accuchem contacted at the time of the inspection for service Disposable tableware shall be used until sanitizer is maintained at 50-100ppm in both machines
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
Floor outside of the keg walkin in the lower level with soils and water buildup- Clean area
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
Multiple products placed in a lift top refrigeration unit prior to the inspection with temperatures of 48F-50F All products were removed at the time of the inspection and placed in refrigeration at 38F-40F
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Lift top refrigeration unit at the prep line is at 50F- All products have been removed and a service call has been made
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 (P)
Inspector’s notes
Chlorine sanitizer in the kitchen dish machine tested at 10ppm and oppm at the bar dish machine Accuchem contacted at the time of the inspection for service Disposable tableware shall be used until sanitizer is maintained at 50-100ppm in both machines
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
Floor outside of the keg walkin in the lower level with soils and water buildup- Clean area
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, Aug 14, 2025 · Original Source
Inspection
Mar 7, 2025
Passed
2 recorded violations
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Areas of ceiling in kitchen with peeling/chipped paint- Repair
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.
Chlorine sanitizer in low temerature dish machine is testing at 200ppm Dish machine has been taken out of use until repairs are made 3 bay sink to wash/sanitize equipment and glass washer at bar for glasses Disposible tableware to be used until repair is made
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.
Official record from Boston Inspectional Services Department, Mar 7, 2025 · Original Source
Inspection
Mar 4, 2025
Passed
2 recorded violations
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Areas of ceiling in kitchen with peeling/chipped paint- Repair
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.
Chlorine sanitizer in low temerature dish machine is testing at 200ppm Dish machine has been taken out of use until repairs are made 3 bay sink to wash/sanitize equipment and glass washer at bar for glasses Disposible tableware to be used until repair is made
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.
Official record from Boston Inspectional Services Department, Mar 4, 2025 · Original Source
Inspection
Feb 28, 2025
Failed
2 recorded violations
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Areas of ceiling in kitchen with peeling/chipped paint- Repair
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.
Chlorine sanitizer in low temerature dish machine is testing at 200ppm Dish machine has been taken out of use until repairs are made 3 bay sink to wash/sanitize equipment and glass washer at bar for glasses Disposible tableware to be used until repair is made
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.