Eating & Drinking w/ Take Out · Boston, MA
990 Dorchester Av
Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗
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Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Inspection
1 recorded violation
Variances (C)
Provide plumber's report regarding prep sink.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jun 8, 2026 · Original Source
Inspection
2 recorded violations
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker expired. Provide cleaning date.
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 problemsVariances (C)
Provide plumber's report regarding prep sink.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 28, 2026 · Original Source
Inspection
2 recorded violations
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker expired. Provide cleaning date.
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 problemsVariances (C)
Possible variance approved for wshing produce in 3 compartment sink. Provide and post variance. Provide plumber's report regarding prep sink.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 21, 2026 · Original Source
Inspection
1 recorded violation
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Exhausthood sticker expired service by licensed exhausthood cleaner and provide current sticker.
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 record from Boston Inspectional Services Department, Dec 5, 2025 · Original Source
Inspection
1 recorded violation
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Exhausthood sticker expired service by licensed exhausthood cleaner and provide current sticker.
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 record from Boston Inspectional Services Department, Nov 25, 2025 · Original Source
Inspection
2 recorded violations
Temperature Measuring Devices-Functionality (C)
Multiple refrigeration units observed without a conspicious/visible thermometer. Provide and maintain visible
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 temperatureBackflow Prevention (P)
Per PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. PIC to request a variance and procedures to state how an alternative safe prep will be provided.
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.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Apr 25, 2025 · Original Source
Inspection
19 recorded violations
(C)(2) (3) and (17) Demonstration (Pf)
No illness policy developed at the location. Disscussed with PIC and will send training materials
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)-(P) Person-In-Charge-Duties (Pf)
Must designate a knowledgeable PIC all operational hours. PIC to train staff on all violations on the inspection report. PIC to provide active managerial control.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingStorage or Display of Food in Contact with Water or Ice (C)
Observed raw chicken stored in stagnant water. Discontinue
An issue that does not fit the common categories. Check the official wording for details.
More about other findingIn-Use Utensils Between-Use Storage (C)
Observed plastic cup being used to dispense sugar out of bulk food bins. Discontinue and use handled scoop to prevent contamination by hand.
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 issues(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cold holding: Buffalo chicken egg roll mix temp 51F from the night before store in the upright refrigeration unit.Observed raw shelled eggs stored at room temperature Product was voluntarily discard and denature with bleach by PIC. PIC to review cold holding and train staff.
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 temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Several containers off prep foods stored in various refrigeration unit observed without date marking. Provide made/ discard date Per PIC foods were prep the night before 4.16.25
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 temperatureFood Labels (Pf)
Individually packed dessert containers stored in the refrigeration unit observed without label. Provide Multiple squeeze bottles and bulk bins observed without lablels . Label if removed from original package
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Consumer advisory observed missing reminder. Provide asterisk to all the menu item that requires consumer advisory.
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 temperatureSponges Use Limitation (C)
Facility uses yellow sponges to clean and wash food contact equipments. Discontinue
An issue that does not fit the common categories. Check the official wording for details.
More about other findingTemperature Measuring Devices-Functionality (C)
Multiple refrigeration units observed without a conspicious/visible thermometer. Provide and maintain visible
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 temperatureCapacity-Quantity and Availability (Pf)
Hot water throughout the facilty observed fluctuating between 83F-100F. Repair
An issue that does not fit the common categories. Check the official wording for details.
More about other findingUsing a Handwashing Sink-Operation and Maintenance (Pf)
Kitchen main handsinks observed blocked by chair. Discontinue and maintain accessible at all time to prevent contamination by hands . (corrected on site)
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 problemsBackflow Prevention (P)
Per PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. PIC to request a variance and procedures to state how an alternative safe prep will be provided.
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.
More about water, plumbing, or sewage problemsSurface Characteristics-Indoor Areas (C)
Kitchen floor observed lined with cardboard. Discontinue.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWall and Ceiling Coverings and Coatings (C)
Ceiling tile in the basement area above house model refigerator obsrved missing. Provide
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.
More about building upkeep issuesHandwashing Cleanser Availability (Pf)
Bathroom located in the basement area handsinks observed without handsoap. Provide (Per PIC staff do not use this bathroom)
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 problemsHand Drying Provision (Pf)
Employee restroom in the basement area and kitchen main hand sinks and juice station handsinks observed without paper towel. Provide means to drying hands (corrected on site kitchen )
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Signage (C)
Employee restroom handsinks observed without handwash sign. Provide
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 problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker observed expired 12.13.24. Provide updated sticker after cleaning from a licensed hood cleaner
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 record from Boston Inspectional Services Department, Apr 22, 2025 · Original Source
Inspection
19 recorded violations
(C)(2) (3) and (17) Demonstration (Pf)
No illness policy developed at the location. Disscussed with PIC and will send training materials
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)-(P) Person-In-Charge-Duties (Pf)
Must designate a knowledgeable PIC all operational hours. PIC to train staff on all violations on the inspection report. PIC to provide active managerial control.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingStorage or Display of Food in Contact with Water or Ice (C)
Observed raw chicken stored in stagnant water. Discontinue
An issue that does not fit the common categories. Check the official wording for details.
More about other findingIn-Use Utensils Between-Use Storage (C)
Observed plastic cup being used to dispense sugar out of bulk food bins. Discontinue and use handled scoop to prevent contamination by hand.
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 issues(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cold holding: Buffalo chicken egg roll mix temp 51F from the night before store in the upright refrigeration unit.Observed raw shelled eggs stored at room temperature Product was voluntarily discard and denature with bleach by PIC. PIC to review cold holding and train staff.
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 temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Several containers off prep foods stored in various refrigeration unit observed without date marking. Provide made/ discard date Per PIC foods were prep the night before 4.16.25
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 temperatureFood Labels (Pf)
Individually packed dessert containers stored in the refrigeration unit observed without label. Provide Multiple squeeze bottles and bulk bins observed without lablels . Label if removed from original package
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Consumer advisory observed missing reminder. Provide asterisk to all the menu item that requires consumer advisory.
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 temperatureSponges Use Limitation (C)
Facility uses yellow sponges to clean and wash food contact equipments. Discontinue
An issue that does not fit the common categories. Check the official wording for details.
More about other findingTemperature Measuring Devices-Functionality (C)
Multiple refrigeration units observed without a conspicious/visible thermometer. Provide and maintain visible
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 temperatureCapacity-Quantity and Availability (Pf)
Hot water throughout the facilty observed fluctuating between 83F-100F. Repair
An issue that does not fit the common categories. Check the official wording for details.
More about other findingUsing a Handwashing Sink-Operation and Maintenance (Pf)
Kitchen main handsinks observed blocked by chair. Discontinue and maintain accessible at all time to prevent contamination by hands . (corrected on site)
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 problemsBackflow Prevention (P)
Per PIC fruits and vegetables gets washed in the 3 bay sink direct to waste. PIC to request a variance and procedures to state how an alternative safe prep will be provided.
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.
More about water, plumbing, or sewage problemsSurface Characteristics-Indoor Areas (C)
Kitchen floor observed lined with cardboard. Discontinue.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWall and Ceiling Coverings and Coatings (C)
Ceiling tile in the basement area above house model refigerator obsrved missing. Provide
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.
More about building upkeep issuesHandwashing Cleanser Availability (Pf)
Bathroom located in the basement area handsinks observed without handsoap. Provide (Per PIC staff do not use this bathroom)
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 problemsHand Drying Provision (Pf)
Employee restroom in the basement area and kitchen main hand sinks and juice station handsinks observed without paper towel. Provide means to drying hands (corrected on site kitchen )
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Signage (C)
Employee restroom handsinks observed without handwash sign. Provide
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 problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker observed expired 12.13.24. Provide updated sticker after cleaning from a licensed hood cleaner
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 record from Boston Inspectional Services Department, Apr 17, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
4 recorded violations
Nonfood-Contact Surfaces (C)
Door to the basement cabinet is not secure. Address and make any necessary repairs.
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 problemsTemperature Measuring Devices-Functionality (C)
No equipment thermometer observed inside of the single door refrifgerator/freezer located in the basement.
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 temperatureSystem Maintained in Good Repair (C)
Hand sink in the basement restroom not draining properly. Address and make any necessary repairs. Toilet does not appear to be functioning properly. Repair.
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.
More about building upkeep issuesFloors Walls and Ceilings-Cleanability (C)
Several ceiling tiles above the preparation table made of an acoustic material. Replace and ensure all surfaces remain cleanable durable and smooth.
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 record from Boston Inspectional Services Department, Oct 2, 2024 · Original Source
Inspection
4 recorded violations
Nonfood-Contact Surfaces (C)
Door to the basement cabinet is not sucure. Address and make any necessary repairs.
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 problemsTemperature Measuring Devices-Functionality (C)
No equipment thermometer observed inside of the single door refrifgerator/freezer located in the basement.
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 temperatureSystem Maintained in Good Repair (C)
Hand sink in the basement restroom not draining properly. Address and make any necessary repairs. Toilet does not appear to be functioning properly. Repair.
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.
More about building upkeep issuesFloors Walls and Ceilings-Cleanability (C)
Several ceiling tiles above the preparation table made of an acoustic material. Replace and ensure all surfaces remain cleanable durable and smooth.
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 record from Boston Inspectional Services Department, Sep 27, 2024 · Original Source