Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
14 inspections
Inspection
Apr 15, 2026
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the sink the staff indicated they use to wash produce there is a direct connection between the sink and sewage system. Have a licensed plumber pull proper permits and install an air gap at the food prep sink.
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, Apr 15, 2026 · Original Source
Inspection
Mar 23, 2026
Failed (extension granted)
8 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures to address a vomit and diarrhea event where able to be presented during the inspection; provide procedures to address a vomit and diarrhea event in the establishment.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed opened non-dairy milks next to the coffee carafes at 65F and 70F that staff indicated had been opened recently and were instructed to place the opened non-dary milks into active refrigeration. Keep TCS foods at 135F and above or 41F and below.
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
Gasket for the reach in unit below the espresso machine is damaged; repair or replace the gasket. The soap dispenser in the restroom closest to the rear exit fell off the wall mount and is propped up by being wedged between the sink basin and the wall; repair or replace the soap dispenser.
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.
At the hand sink next to the panini presses the pipes inside the cabinet leak while the water is running and is pooling inside the cabinet; repair or replace the pipes so that they do not leak while the faucet is operating.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the sink the staff indicated they use to wash produce there is a direct connection between the sink and sewage system. Have a licensed plumber pull proper permits and install an air gap at the food prep sink.
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.
In both bathrooms there is no proper hand washing signage; provide hand washing signage at all hand sinks.
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 signage stating "A copy of the most recent health inspection is available upon request to view" Provide and post your most recent Letter Grade from the Health Division visible to customers.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 23, 2026 · Original Source
Inspection
Mar 17, 2026
Failed
8 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures to address a vomit and diarrhea event where able to be presented during the inspection; provide procedures to address a vomit and diarrhea event in the establishment.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed opened non-dairy milks next to the coffee carafes at 65F and 70F that staff indicated had been opened recently and were instructed to place the opened non-dary milks into active refrigeration. Keep TCS foods at 135F and above or 41F and below.
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
Gasket for the reach in unit below the espresso machine is damaged; repair or replace the gasket. The soap dispenser in the restroom closest to the rear exit fell off the wall mount and is propped up by being wedged between the sink basin and the wall; repair or replace the soap dispenser.
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.
At the hand sink next to the panini presses the pipes inside the cabinet leak while the water is running and is pooling inside the cabinet; repair or replace the pipes so that they do not leak while the faucet is operating.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the sink the staff indicated they use to wash produce there is a direct connection between the sink and sewage system. Have a licensed plumber pull proper permits and install an air gap at the food prep sink.
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.
In both bathrooms there is no proper hand washing signage; provide hand washing signage at all hand sinks.
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 signage stating "A copy of the most recent health inspection is available upon request to view" Provide and post your most recent Letter Grade from the Health Division visible to customers.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 17, 2026 · Original Source
Inspection
Nov 26, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 26, 2025 · Original Source
Inspection
Jun 23, 2025
Report filed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Broken and missing floor tiles in front of meat slicer next to dry storage shelf. Repair to prevent water and soils accumulating.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Visible soils and food debir under sandwich station. Clean to remove. Stained and soiled ceiling tiles in back area.
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
Sanitizer bucket in handsink. Corrected on site.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
No hood tag on vent hood above oven with visible soils. Clean to remove. Provide updated hood tag from BFD approved hood maintenance company.
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.
Choke save certificate is expired. Provide current. (A) Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Visible soils and food debir under sandwich station. Clean to remove. Stained and soiled ceiling tiles in back area.
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
Sanitizer bucket in handsink. Corrected on site.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
No hood tag on vent hood above oven with visible soils. Clean to remove. Provide updated hood tag from BFD approved hood maintenance company.
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.
Choke save certificate is expired. Provide current. (A) Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Dec 24, 2024 · Original Source
Inspection
Jul 10, 2024
Passed
5 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
House-made pickles without date marking. Roasted garlic in oil without date marking. PIC stated pickles made within past week. Ensure all prepped foods are dated and rotated. Do not hold prepped fods beyond 7 days.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Roasted garlic in oil in walk-in refrigerator without date. PIC uncertain of date prepped. Discarded by PIC.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Quats sanitizer papers degraded. Replace for safe testing.
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.
Drain under sanitizer bay of 3 compartment sink leaks. Repair as needed
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.
Quats sanitizer testing over 500ppm. Retrain staff to correctly mix sanitizer from hand pump. Diluted to 200ppm
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.
Official record from Boston Inspectional Services Department, Jul 10, 2024 · Original Source
Inspection
Jul 5, 2024
Failed
5 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
House-made pickles without date marking. Roasted garlic in oil without date marking. PIC stated pickles made within past week. Ensure all prepped foods are dated and rotated. Do not hold prepped fods beyond 7 days.
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.
Drain under sanitizer bay of 3 compartment sink leaks. Repair as needed
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Roasted garlic in oil in walk-in refrigerator without date. PIC uncertain of date prepped. Discarded by PIC.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Quats sanitizer papers degraded. Replace for safe testing.
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.
Quats sanitizer testing over 500ppm. Retrain staff to correctly mix sanitizer from hand pump. Diluted to 200ppm
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.
Official record from Boston Inspectional Services Department, Jul 5, 2024 · Original Source
Inspection
Jan 23, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date
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 23, 2024 · Original Source
Inspection
Jan 12, 2024
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date
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 12, 2024 · Original Source
Inspection
Jan 5, 2024
Failed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date
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 5, 2024 · Original Source
Inspection
Oct 13, 2023
Passed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No documentation of a CFPM for the location Certificate posted is for an employee at another location Provide a CFPM at the location or employee enrollment in an approved CFPM course
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Products held on plates above the wells of the lift top refrigeration unit at 58F for an undertermined amount of time. Includes sliced cheeses and salmon that was voluntarily discarded by the PIC Review with 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.
Area behind establishment filled with unused equipment- 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.
Official record from Boston Inspectional Services Department, Oct 13, 2023 · Original Source
Inspection
Oct 4, 2023
Failed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No documentation of a CFPM for the location Certificate posted is for an employee at another location Provide a CFPM at the location or employee enrollment in an approved CFPM course
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Products held on plates above the wells of the lift top refrigeration unit at 58F for an undertermined amount of time. Includes sliced cheeses and salmon that was voluntarily discarded by the PIC Review with 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.
Area behind establishment filled with unused equipment- 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.