Inspection
Sep 17, 2026
8 recorded violations
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Provide a label on all squeeze bottles with the common name of food item stored inside
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
**Observed utensils stored in stagnant water on the cooking line. Remove and maintain utensils clean / sanitized and properly stored on clean / sanitized contact surface **Provide handled scoopers at the bar for bulk dispensing***
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.
More about equipment or utensil issuesOfficial wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Observed incomplete consumer advisory on menu. Instructed PIC to update menu with asterisk (*) to applicable food item which can be consume raw or undercooked on all menus (hard copy & online)
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.
More about food kept at an unsafe temperatureOfficial wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Provide internal thermometers for all refrigerated units and walk in coolers
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.
More about food kept at an unsafe temperatureOfficial wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substances inside ice machines (main kitchen / basement). Discussed with PIC to monitor and clean with frequency to maintain ice machine clean and free of mold-like substances
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.
More about cleaning or sanitizing problemsOfficial wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed debris / trash floor baseboards underneath dry storage shelves near walk in cooler (main kitchen)
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.
More about cleaning or sanitizing problemsOfficial wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Observed no handsoap at bar handsinks. Discussed with PIC to monitor and maintain handsoap at all times. COS
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Handwashing Signage (C)
Inspector’s notes
Observed no handwashing signage @ bar handsinks in order to identify. Provide
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Sep 17, 2026 · Original Source