Inspection
Jul 1, 2026
7 recorded violations
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed multiple staff 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.
More about employee hygiene or health policy issuesOfficial wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Violation noted on the inspection report. PIC to train staff on violation noted on the inspection report
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shell stock tags observed missing last sold date. Provide Discussed with PIC at the time of inspection
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.
More about building upkeep issuesOfficial wording
Preventing Contamination from Hands (Pf)
Inspector’s notes
Observed staff touching/ scooping cooked cold holding rice with bare hands. Discontinue Discussed with PIC at the time of inspection. Staff to use utensils and gloved hands
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
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide a irriversible (waterproof) thermometer for the high temp dishwasher. Provide & maintain accessible
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
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Bar low temp dishwasher observed not dispensing sanitizer / reading 00ppm. Repair do dispense minimum pH concentration. Staff advised to discontinue using bar dishwasher. Additional low temp diswasher on premises working in compliance with the Health code.
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.
More about chemicals stored or used unsafelyOfficial wording
Handwashing Signage (C)
Inspector’s notes
Restroom observed missing employee must wash hands signage. 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, Jul 1, 2026 · Original Source