Eating & Drinking · Boston, MA
200 Atlantic Av
Last inspected May 8, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Service Sink (C)
No mop sink per PIC. PIC could not provide any variance. Provide or apply for variance.
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 8, 2026 · Original Source
Inspection
7 recorded violations
(A) Certified Food Protection Manager (C)
Allergy certificate observed expired. Renew certificate.
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.
More about paperwork, training, or posting issues(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Salsa being held in a container outside refigeration unit at 55F with no way to cold hold product. Discarded. Ensure cold holding in refigeration units. Hold cold food at 41F or below.
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 temperature(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cheese sauce in hot holding unit at 120F. Reheated to acceptable temperature. Ensure proper hot holding at 135F or above.
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 temperatureCleaning Agents and Sanitizers Availability (Pf)
Detergent on bar area dish machine observed empty. Corrected on site. Ensure detergent is available at all hours.
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 problemsService Sink (C)
No mop sink per PIC. PIC could not provide any variance. Provide or apply for variance.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSystem Maintained in Good Repair (C)
Hand sink in prep area observed leaking. Repair as necessary.
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 issuesCommon Name-Working Containers (Pf)
Chemical spray bottles observed unlabled. Provide.
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 4, 2026 · Original Source
Inspection
7 recorded violations
(A) Certified Food Protection Manager (C)
Allergy certificate observed expired. Renew certificate.
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.
More about paperwork, training, or posting issues(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Salsa being held in a container outside refigeration unit at 55F with no way to cold hold product. Discarded. Ensure cold holding in refigeration units. Hold cold food at 41F or below.
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 temperature(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cheese sauce in hot holding unit at 120F. Reheated to acceptable temperature. Ensure proper hot holding at 135F or above.
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 temperatureCleaning Agents and Sanitizers Availability (Pf)
Detergent on bar area dish machine observed empty. Corrected on site. Ensure detergent is available at all hours.
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 problemsService Sink (C)
No mop sink per PIC. PIC could not provide any variance. Provide or apply for variance.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSystem Maintained in Good Repair (C)
Hand sink in prep area observed leaking. Repair as necessary.
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 issuesCommon Name-Working Containers (Pf)
Chemical spray bottles observed unlabled. Provide.
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, Apr 27, 2026 · Original Source
Inspection
1 recorded violation
Shell stock Maintaining Identification (Pf)
Tags being held but not dated with last sold date all tags when last clam or muscle is sold.
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 record from Boston Inspectional Services Department, May 7, 2025 · Original Source
Inspection
2 recorded violations
Shell stock Maintaining Identification (Pf)
Tags being held but not dated with last sold date all tags when last clam or muscle is sold.
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 issuesPressure (Pf)
Hot water is intermittent repair (Plumber is on site repair pump for the hot water heater)
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, Apr 29, 2025 · Original Source
Inspection
2 recorded violations
Shell stock Maintaining Identification (Pf)
Tags being held but not dated with last sold date all tags when last clam or muscle is sold.
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 issuesPressure (Pf)
Hot water is intermittent repair (Plumber is on site repair pump for the hot water heater)
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, Apr 28, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 25, 2024 · Original Source