Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
13 inspections
Inspection
Aug 17, 2026
Report filed
2 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Newly installed handsink lacks splash guard in proximity to clean equipment storage and warewashing. Install.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Cinder block legs in place elevating handsink. Remove and replace with smooth durable non porous & easily cleanable surfaces.
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, Aug 17, 2026 · Original Source
Inspection
Jul 15, 2026
Failed (extension granted)
4 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Newly installed handsink lacks splash guard in proximity to clean equipment storage and warewashing. Install.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Cinder block legs in place elevating handsink. Remove and replace with smooth durable non porous & easily cleanable surfaces.
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.
Establishment does not have a mop sink. Install. Ensure installation is done by a licensed plumber and provide a copy of ISD plumbing permit upon re inspection. 590.003/3-307.11-C If mop sink is installed in food prep or food contact equipment storage areas it needs to be fully enclosed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No food prep / culinary sink to wash produce in establishment. Install. Ensure installation is done by a licensed plumber and provide a copy of ISD plumbing permit upon re inspection. 6/29/26 Reinspection: The establishment has replaced the handsink in the warewashing area with a larger sink in anticipation of it being used as a food sink without first pulling an ISD plumbing permit (non available at the time of inspection) or contacting isdhealth@boston.gov. The sink that has been installed is also lacking the proper seperation in the drain and is directly plumbed to a grease trap. The sink must be restored for use as a handsink only. Spoke with ISD health management TS by phone who is requesting a variance application from the establishment. Form provided. Reinspection 7/10/26- ISD plumbing supervisor Bill Foley has confirmed over email the plumbing permit has not been paid to date.
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, Jul 15, 2026 · Original Source
Inspection
Jul 10, 2026
Hearing scheduled
2 recorded violations
minorCode 590.005/5-203.13-COther
Official wording
Service Sink (C)
Inspector’s notes
Establishment does not have a mop sink. Install. Ensure installation is done by a licensed plumber and provide a copy of ISD plumbing permit upon re inspection. 590.003/3-307.11-C If mop sink is installed in food prep or food contact equipment storage areas it needs to be fully enclosed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No food prep / culinary sink to wash produce in establishment. Install. Ensure installation is done by a licensed plumber and provide a copy of ISD plumbing permit upon re inspection. 6/29/26 Reinspection: The establishment has replaced the handsink in the warewashing area with a larger sink in anticipation of it being used as a food sink without first pulling an ISD plumbing permit (non available at the time of inspection) or contacting isdhealth@boston.gov. The sink that has been installed is also lacking the proper seperation in the drain and is directly plumbed to a grease trap. The sink must be restored for use as a handsink only. Spoke with ISD health management TS by phone who is requesting a variance application from the establishment. Form provided. Reinspection 7/10/26- ISD plumbing supervisor Bill Foley has confirmed over email the plumbing permit has not been paid to date.
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, Jul 10, 2026 · Original Source
Inspection
Jun 29, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.005/5-203.13-COther
Official wording
Service Sink (C)
Inspector’s notes
Establishment does not have a mop sink. Install. Ensure installation is done by a licensed plumber and provide a copy of ISD plumbing permit upon re inspection. 590.003/3-307.11-C If mop sink is installed in food prep or food contact equipment storage areas it needs to be fully enclosed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No food prep / culinary sink to wash produce in establishment. Install. Ensure installation is done by a licensed plumber and provide a copy of ISD plumbing permit upon re inspection. 6/29/26 Reinspection: The establishment has replaced the handsink in the warewashing area with a larger sink in anticipation of it being used as a food sink without first pulling an ISD plumbing permit (non available at the time of inspection) or contacting isdhealth@boston.gov. The sink that has been installed is also lacking the proper seperation in the drain and is directly plumbed to a grease trap. The sink must be restored for use as a handsink only. Spoke with ISD health management TS by phone who is requesting a variance application from the establishment. Form provided.
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.
High temp dish machine inoperable. Repair. Part on premises waiting for Hobart to come and fix machine. Alternative means to sanitize equipment in three bay sink with quats in place.
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.
Establishment does not have a mop sink. Install. Ensure installation is done by a licensed plumber and provide a copy of ISD plumbing permit upon re inspection. 590.003/3-307.11-C If mop sink is installed in food prep or food contact equipment storage areas it needs to be fully enclosed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No food prep / culinary sink to wash produce in establishment. Install. Ensure installation is done by a licensed plumber and provide a copy of ISD plumbing permit upon re inspection.
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, May 27, 2026 · Original Source
Inspection
Apr 9, 2026
Failed (extension granted)
4 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory reminder not on items that are cooked to order (*) ie "Eggs Benedict" 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.
High temp dish machine inoperable. Repair. Part on premises waiting for Hobart to come and fix machine. Alternative means to sanitize equipment in three bay sink with quats in place.
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.
Establishment does not have a mop sink. Install. Ensure installation is done by a licensed plumber and provide a copy of ISD plumbing permit upon re inspection. 590.003/3-307.11-C If mop sink is installed in food prep or food contact equipment storage areas it needs to be fully enclosed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No food prep / culinary sink to wash produce in establishment. Install. Ensure installation is done by a licensed plumber and provide a copy of ISD plumbing permit upon re inspection.
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 9, 2026 · Original Source
Inspection
Apr 2, 2026
Failed
4 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory reminder not on items that are cooked to order (*) ie "Eggs Benedict" 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.
High temp dish machine inoperable. Repair. Part on premises waiting for Hobart to come and fix machine. Alternative means to sanitize equipment in three bay sink with quats in place.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No food prep / culinary sink to wash produce in establishment. Install.
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 2, 2026 · Original Source
Inspection
Aug 25, 2025
Passed
3 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
Multiple items in the open top sandwich unit reading 55-62F for approx 90 min.Maintain cold holding 41F or below. Items removed to cool/hold 41F or below Unit out of service
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Disclosure is missing from the consumer advisory on the menu. Provide the proper disclosure-"these items are served raw/undercooked or cooked to order" (*) asterisk all affected items
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, Aug 25, 2025 · Original Source
Inspection
Aug 12, 2025
Failed
3 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
Multiple items in the open top sandwich unit reading 55-62F for approx 90 min.Maintain cold holding 41F or below. Items removed to cool/hold 41F or below Unit out of service
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Disclosure is missing from the consumer advisory on the menu. Provide the proper disclosure-"these items are served raw/undercooked or cooked to order" (*) asterisk all affected items
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, Aug 12, 2025 · Original Source
Inspection
Oct 8, 2024
Passed
2 recorded violations
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
Clean the interior panel of the ice machine to remove 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the can opener to remove built up soils(slicer table)
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, Oct 8, 2024 · Original Source
Inspection
Oct 1, 2024
Failed
2 recorded violations
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
Clean the interior panel of the ice machine to remove 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the can opener to remove built up soils(slicer table)
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, Oct 1, 2024 · Original Source
Inspection
Mar 8, 2024
Passed
3 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The consumer advisory is missing from the paper menus.Provide a proper consumer advisory with the disclosure & reminder. (Affected menu items observed with asterisks QR menu observed with the consumer advisory)
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker (blue) observed expired on 1.19.24.Provide a proper hood cleaning from a licensed company.Post new sticker.
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, Mar 8, 2024 · Original Source
Inspection
Feb 29, 2024
Failed
3 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The consumer advisory is missing from the paper menus.Provide a proper consumer advisory with the disclosure & reminder. (Affected menu items observed with asterisks QR menu observed with the consumer advisory)
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker (blue) observed expired on 1.19.24.Provide a proper hood cleaning from a licensed company.Post new sticker.
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.