ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
16 inspections
Inspection
Jul 23, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Provide pest reports for services rendered 2x per week for review; Reviewed 7/3 - 7/13 while on site - report with notation of rodent captures remains - Instructed PIC to increase services and submit detailed IPM report to the Health Division for review
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 23, 2026 · Original Source
Inspection
Jul 14, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed multiple low boy units operating between 45F-50F inside main kitchen. Repair or Replace in order to maintain cold holding temperatures @ 41F or below
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.
Provide pest reports for services rendered 2x per week for review; Reviewed 7/3 - 7/13 while on site - report with notation of rodent captures remains - Instructed PIC to increase services and submit detailed IPM report to the Health Division for review
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 14, 2026 · Original Source
Inspection
Jun 30, 2026
Failed (extension granted)
9 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed boxes of food stored on floor in walk in freezer in banquet kitchen and open bags of dry good produtcs inside main kitchen pantry. Remove and store elevated at least 6" off the floor and remove all open products into protective bulk containers with labels
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed food items stored between 45-65F in multiple low boy units throughout main kitchen with temperatures @ 50F (Cole slaw / Sliced Turkey / Corn Beef / Sliced Cucumbers / yogurt parfait (buffet) / cut melon (buffet). Discussed with PIC to monitor and ensure cold holding is maintained @ 41F or below. COS
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed multiple ready to eat food items stored in walk in unit over 24hrs without labels and date marking. Provide label / date marking on all ready to eat food items stored and held over 24hrs
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed multiple low boy units operating between 45F-50F inside main kitchen. Repair or Replace in order to maintain cold holding temperatures @ 41F or below
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold like substances inside ice machines in main kitchen and banquet kitchen. Thoroughly clean to remove all mold-like substances **Observed food spills / splatter on bulk containers pull out drawer units (used / not used) in main kitchen at grill stations and spills on plastic bottles in food pantry.Thoroughly clean all stated equipment in specified areas
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed hand sink blocked by dunning rack in Pastry shop. Remove and ensure handsink is clear and accessible for handwashing only. 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.
Observed no paper towels at handsink #2 inside banquet kitchen. Discussed with PIC to ensure handsinks are fully stocked with paper towels 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.
Provide pest reports for services rendered 2x per week for review; Reviewed 6/25 report with notation of rodent captures - Instructed PIC to increase services and submit detailed IPM report to the Health Division for review
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Observed heavy soil / grease build up on exterior of grease trap and floor. Clean with frequency to prevent pest attraction
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, Jun 30, 2026 · Original Source
Inspection
Jun 23, 2026
Failed
9 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed boxes of food stored on floor in walk in freezer in banquet kitchen and open bags of dry good produtcs inside main kitchen pantry. Remove and store elevated at least 6" off the floor and remove all open products into protective bulk containers with labels
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed food items stored between 45-65F in multiple low boy units throughout main kitchen with temperatures @ 50F (Cole slaw / Sliced Turkey / Corn Beef / Sliced Cucumbers / yogurt parfait (buffet) / cut melon (buffet). Discussed with PIC to monitor and ensure cold holding is maintained @ 41F or below. COS
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed multiple ready to eat food items stored in walk in unit over 24hrs without labels and date marking. Provide label / date marking on all ready to eat food items stored and held over 24hrs
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed multiple low boy units operating between 45F-50F inside main kitchen. Repair or Replace in order to maintain cold holding temperatures @ 41F or below
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold like substances inside ice machines in main kitchen and banquet kitchen. Thoroughly clean to remove all mold-like substances **Observed food spills / splatter on bulk containers pull out drawer units (used / not used) in main kitchen at grill stations and spills on plastic bottles in food pantry.Thoroughly clean all stated equipment in specified areas
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed hand sink blocked by dunning rack in Pastry shop. Remove and ensure handsink is clear and accessible for handwashing only. 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.
Observed no paper towels at handsink #2 inside banquet kitchen. Discussed with PIC to ensure handsinks are fully stocked with paper towels 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.
Provide pest reports for services rendered 2x per week for review
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Observed heavy soil / grease build up on exterior of grease trap and floor. Clean with frequency to prevent pest attraction
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, Jun 23, 2026 · Original Source
Inspection
Jan 21, 2026
Passed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed raw cut salmon and lobster meat stored in reach in units @ 44F. Discussed with PIC to ensure all cold holding is maintained @ 41F or below. PIC voluntarily disposed
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed upright 2 door freezer (12) with soils / spills. Clean to remove all spills and soils
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, Jan 21, 2026 · Original Source
Inspection
Jan 9, 2026
Failed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed raw cut salmon and lobster meat stored in reach in units @ 44F. Discussed with PIC to ensure all cold holding is maintained @ 41F or below. PIC voluntarily disposed
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed upright 2 door freezer (12) with soils / spills. Clean to remove all spills and soils
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, Jan 9, 2026 · Original Source
Inspection
Oct 20, 2025
Passed
2 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Heavy soils debri and mold substance observed inside the ice machine. Clean to remove.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed plaster and debri from the wall chipping inside the walk in unit. 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.
Official record from Boston Inspectional Services Department, Oct 20, 2025 · Original Source
Inspection
Oct 8, 2025
Failed
2 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Heavy soils debri and mold substance observed inside the ice machine. Clean to remove.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed plaster and debri from the wall chipping inside the walk in unit. 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.
Official record from Boston Inspectional Services Department, Oct 8, 2025 · Original Source
Inspection
Mar 24, 2025
Report filed
1 recorded violation
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Staff observed without hair restraints in the kitchen. Provide at all times
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.
Official record from Boston Inspectional Services Department, Mar 24, 2025 · Original Source
Inspection
Nov 6, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 6, 2024 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Jun 6, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 6, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Dec 1, 2023
Passed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The high temp dish machine is out of service due to an element fire in the machine. Provide repairs as needed Alternate machine in the banquet kitchen to be used. 3 bay sink also availble Upon re-inspection a service call has been placed machine is out of service. PIC will contact ISD Health with a repair timeline
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.
Official record from Boston Inspectional Services Department, Dec 1, 2023 · Original Source
Inspection
Nov 19, 2023
Failed (extension granted)
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Fire in the high temp dish machine element burned. Chemical fire extinguisher discharged(powder residue through much of the kitchen) Brief loss of power(power back on) No smoke or soot residue observed Society kitchen Voluntarily Closed per Assistant Commissioner Dan Prendergast. Provide all necessary cleaning from a professional cleaning company submit all cleaning documentation be re-inspected by Health for approval to re-open.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The high temp dish machine is out of service due to an element fire in the machine. Provide repairs as needed Alternate machine in the banquet kitchen to be used. 3 bay sink also availble Upon re-inspection a service call has been placed machine is out of service. PIC will contact ISD Health with a repair timeline
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean/sanitize/disinfect all equipment counters tables wares floors walls ceiling to remove all evidence of chemical fire extinguisher discharge. PIC stating Integrity cleaning service is en route PIC also instructed to provide all cleaning documentation upon re-inspection
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, Nov 19, 2023 · Original Source
Inspection
Nov 19, 2023
Voluntarily closed
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Fire in the high temp dish machine element burned. Chemical fire extinguisher discharged(powder residue through much of the kitchen) Brief loss of power(power back on) No smoke or soot residue observed Society kitchen Voluntarily Closed per Assistant Commissioner Dan Prendergast. Provide all necessary cleaning from a professional cleaning company submit all cleaning documentation be re-inspected by Health for approval to re-open.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The high temp dish machine is out of service due to an element fire in the machine. Provide repairs as needed Alternate machine in the banquet kitchen to be used. 3 bay sink also availble
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean/sanitize/disinfect all equipment counters tables wares floors walls ceiling to remove all evidence of chemical fire extinguisher discharge. PIC stating Integrity cleaning service is en route PIC also instructed to provide all cleaning documentation upon re-inspection
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.