ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
12 inspections
Inspection
Aug 7, 2026
Passed
1 recorded violation
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Food prep sink observed missing air gap. PIC to provide detailed plumbers report on the cost of install of air gap. If an air gap is installed prior to the scheduled compliance inspection a permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled Plumbers report in process per PIC
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 7, 2026 · Original Source
Inspection
Jul 21, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Food prep sink observed missing air gap. PIC to provide detailed plumbers report on the cost of install of air gap. If an air gap is installed prior to the scheduled compliance inspection a permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled Plumbers report in process per PIC
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.
PIC to provide detailed IPM report from a licensed exterminator to: inca.prince@boston.gov
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.
Official record from Boston Inspectional Services Department, Jul 21, 2026 · Original Source
Inspection
Jun 2, 2026
Failed (extension granted)
23 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple staff observed working with RTE foods without proper hair restraint . Provide
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.
Bag of bread observed moldy. PIC voluntarily discard the bread (cos)
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Mop sink observed without door to effective enclose.Install/ provide effective enclosure
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed bags of raw calamari thawing in stagnant water. Discontinue. Reviewed thawing prorcess with staff at the time of inspection
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.
Raw shrimp raw calamari cooked broccoli raw scallops 54F-68F stored in diffrent cold unit. Per staff products were placed in the unit 20minutes before after being preped. Products was placed in the walk in and ice for cooling (cos) Discussed cooling methods and parameters with PIC & staff
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.
Hood baffles and attachements observed visible soiled.Clean to remove Hood sticker expires 6.6.26
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.
Several cold unit/ refrigeration untis observed missing thermometer. Provide & maintain visible
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide a working irreverssible thermometer for the high temp dishwasher. Provide
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 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Food prep sink observed missing air gap. PIC to provide detailed plumbers report on the cost of install of air gap. If an air gap is installed prior to the scheduled compliance inspection a permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled Plumbers report in process per PIC (6.2.26)
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Food prep area handsink observed blocked by multiple dishes. Discontinue .Maintain accessible at all time to prevent contamination by hands. (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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink observed missing air gap. PIC to provide detailed plumbers report on the cost of install of air gap. If an air gap is installed prior to the scheduled compliance inspection a permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
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.
Dumpster/ grease barrels area observed vith loose debris accumulation and excess clutter.Clean to remove
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.
Several handwashing sinks observed missing employee must wash hands. Provide to encourage handwashing .
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.
PIC to provide detailed IPM report from a licensed exterminator to: inca.prince@boston.gov
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.
Dead mice and mice droppings observed on the floor under bulk bin in the storage room. Clean to remove PIC to provide detailed IPM report from a licensed exterminator to: inca.prince@boston.gov
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Dry storage area observed visible clutter. Clean/ organize to prevent pest harborage
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.
Official record from Boston Inspectional Services Department, Jun 2, 2026 · Original Source
Inspection
May 26, 2026
Failed
21 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple staff observed working with RTE foods without proper hair restraint . Provide
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.
Bag of bread observed moldy. PIC voluntarily discard the bread (cos)
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Mop sink observed without door to effective enclose.Install/ provide effective enclosure
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed bags of raw calamari thawing in stagnant water. Discontinue. Reviewed thawing prorcess with staff at the time of inspection
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.
Raw shrimp raw calamari cooked broccoli raw scallops 54F-68F stored in diffrent cold unit. Per staff products were placed in the unit 20minutes before after being preped. Products was placed in the walk in and ice for cooling (cos) Discussed cooling methods and parameters with PIC & staff
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.
Hood baffles and attachements observed visible soiled.Clean to remove Hood sticker expires 6.6.26
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.
Several cold unit/ refrigeration untis observed missing thermometer. Provide & maintain visible
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide a working irreverssible thermometer for the high temp dishwasher. Provide
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Food prep area handsink observed blocked by multiple dishes. Discontinue .Maintain accessible at all time to prevent contamination by hands. (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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Food prep sink observed missing air gap. PIC to provide detailed plumbers report on the cost of install of air gap. If an air gap is installed prior to the scheduled compliance inspection a permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled
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.
Dumpster/ grease barrels area observed vith loose debris accumulation and excess clutter.Clean to remove
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.
Several handwashing sinks observed missing employee must wash hands. Provide to encourage handwashing .
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.
Dead mice and mice droppings observed on the floor under bulk bin in the storage room. Clean to remove PIC to provide detailed IPM report from a licensed exterminator to: inca.prince@boston.gov
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Dry storage area observed visible clutter. Clean/ organize to prevent pest harborage
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.
Official record from Boston Inspectional Services Department, May 26, 2026 · Original Source
Inspection
Oct 1, 2025
Passed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure the signature for the allergen awareness certificate matches the current food safety certificate as we discussed
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Ensure proper barriers are set in place by the small refrigerated sandwich unit opposite the hot cooking line - trash receptacles close by can have splashes and potential spills from discarded plastics and other loose debris when debris is being discarded into the receptacles -
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all shellfish I.D. tags inside each individual container until the box is completely empty as we discussed - keep [ I.D..] tags on site for a minimum of ninety [90] days as we discuased
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ensure clean aprons / wiping cloths are being stored in a clean and designated envirement and NOT stored in with the soils aprons - addressed immediately
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ensure all designated hand sinks have the proper verbiage as discussed " Hand Washing Only "
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.
Official record from Boston Inspectional Services Department, Oct 1, 2025 · Original Source
Inspection
Sep 19, 2025
Failed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure the signature for the allergen awareness certificate matches the current food safety certificate as we discussed
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Ensure proper barriers are set in place by the small refrigerated sandwich unit opposite the hot cooking line - trash receptacles close by can have splashes and potential spills from discarded plastics and other loose debris when debris is being discarded into the receptacles -
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all shellfish I.D. tags inside each individual container until the box is completely empty as we discussed - keep [ I.D..] tags on site for a minimum of ninety [90] days as we discuased
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ensure clean aprons / wiping cloths are being stored in a clean and designated envirement and NOT stored in with the soils aprons - addressed immediately
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ensure all designated hand sinks have the proper verbiage as discussed " Hand Washing Only "
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.
Official record from Boston Inspectional Services Department, Sep 19, 2025 · Original Source
Inspection
Jul 21, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 21, 2025 · Original Source
Inspection
Apr 23, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 23, 2025 · Original Source
Inspection
Jul 17, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 17, 2024 · Original Source
Inspection
Mar 1, 2024
Passed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post copy of current food safety and allergen awareness certificates in a conspicuous location of the restaurant as we discussed during inspection
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Spread out all the raw fresh seafood that is being iced down inside the refrigerated walk-in unit so that foods are not being stored directly on top off another -re-arrange the walk-in so all fresh seafood is [roperly iced down and is easily accessible without restrictions from another species [ internal temperature of fresh fish was o.k at 37F
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The consumer advisory on the menu is incomplete - need to make the necessary corrections to food items offered under cooked with the proper disclosure and reminder
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, Mar 1, 2024 · Original Source
Inspection
Feb 23, 2024
Failed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post copy of current food safety and allergen awareness certificates in a conspicuous location of the restaurant as we discussed during inspection
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Spread out all the raw fresh seafood that is being iced down inside the refrigerated walk-in unit so that foods are not being stored directly on top off another -re-arrange the walk-in so all fresh seafood is [roperly iced down and is easily accessible without restrictions from another species [ internal temperature of fresh fish was o.k at 37F
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The consumer advisory on the menu is incomplete - need to make the necessary corrections to food items offered under cooked with the proper disclosure and reminder
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.