Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
12 inspections
Inspection
Feb 9, 2026
Report filed
3 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
At the dry goods containers: MSG sugar flour corn starch salt observed small deli containers stored inside the bulk containers. Cease usage of scoops without handles and provide scoops with handles to prevent contamination from hands.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
At the cook line observed opened #10 cans being used as vessels for water and containers for cooking ingredients; once the #10 cans have been opened move ingredients to a cleanable durable nonporous container and do not use #10 cans as vessels for liquids or other ingredients.
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.
At the sink at a server station a pipe leaks when water is turned on and staff have placed a hotel pan below the pipe to catch the water; repair or replace the sink and pipes so water no longer leaks into the cabinet.
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, Feb 9, 2026 · Original Source
Inspection
Jan 12, 2026
Passed
8 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In sandwich cooler at cookline observed raw beef stored directly above RTE tofu and vegetables in reach-in cooler; person in charge corrected on site. Store raw meat proteins below RTE foods and based on final cooking temperature hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Exterior of ice machine is heavily soiled; floors underneath cook line and interiors of deep frying machines are heavily soiled; clean and sanitize areas of 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
In the kitchen observed an employee wetting a wiping cloth in a hand sink and in the other hand sink in the kitchen observed sink basin blocked with utensils; hand sinks must be used only for hand washing.
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.
At rear exit in kitchen observed holes in the bottom of the door next to the walkin units; repair or replace door or add door sweep to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hand sink next to warewashing area lacks employees 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.
In kitchen behind warewashing machine on stairs leading to basement observed small dark rodent droppings. Pest control report from 12/17/2025 indicates multiple captures of rodents. Clean and sanitize areas of rodent droppings and provide a new pest control report to damien.yee@boston.gov
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood inspection sticker expired December 2025; schedule a cleaning and provide an updated inspection 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, Jan 12, 2026 · Original Source
Inspection
Jan 2, 2026
Failed
8 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In sandwich cooler at cookline observed raw beef stored directly above RTE tofu and vegetables in reach-in cooler; person in charge corrected on site. Store raw meat proteins below RTE foods and based on final cooking temperature hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Exterior of ice machine is heavily soiled; floors underneath cook line and interiors of deep frying machines are heavily soiled; clean and sanitize areas of 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
In the kitchen observed an employee wetting a wiping cloth in a hand sink and in the other hand sink in the kitchen observed sink basin blocked with utensils; hand sinks must be used only for hand washing.
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.
At rear exit in kitchen observed holes in the bottom of the door next to the walkin units; repair or replace door or add door sweep to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hand sink next to warewashing area lacks employees 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.
In kitchen behind warewashing machine on stairs leading to basement observed small dark rodent droppings. Pest control report from 12/17/2025 indicates multiple captures of rodents. Clean and sanitize areas of rodent droppings and provide a new pest control report to damien.yee@boston.gov
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood inspection sticker expired December 2025; schedule a cleaning and provide an updated inspection 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, Jan 2, 2026 · Original Source
Inspection
Jul 29, 2025
Report filed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Leak under dish machine. Leak under hand sink in dining room. Repair as needed to avoid attracting pests
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 29, 2025 · Original Source
Inspection
Jan 24, 2025
Passed
6 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed employees wiping her face multiple times while in the kitchen without washing her hands after 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 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Open drinks noted on shelving in the kitchen- Provide covered cup with straw
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.
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
Blade of can opener with heavy encrusted soils Interior of breading containers with encrusted product- Change with proper frequency
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
Exteriors of refrigeration including handles with dried on soils- Clean with proper frequency
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 24, 2025 · Original Source
Inspection
Jan 16, 2025
Failed
6 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed employees wiping her face multiple times while in the kitchen without washing her hands after 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 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Open drinks noted on shelving in the kitchen- Provide covered cup with straw
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.
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
Blade of can opener with heavy encrusted soils Interior of breading containers with encrusted product- Change with proper frequency
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
Exteriors of refrigeration including handles with dried on soils- Clean with proper frequency
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 16, 2025 · Original Source
Inspection
Oct 31, 2024
Passed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw eggs stored over ready to eat foods. Raw chicken stored over produce and raw pork. Raw pork stored over ready to eat foods. Store raw animal meat under ready to eat foods and produce. Store raw chicken below raw pork products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooked chicken in small container covered with plastic at 66F. Spread out on sheet tray. Cool foods completely to 41F before storage and covering.
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
Exterior of ice machine with splashes. Exterior of dishmachine and under dishmachine with soils and debris. Maintain clean to avoid attracting pests.
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.
Undiluted quats sanitizer stored in spray bottle for sanitizing tables. Dilute sanitizer according to label directions to avoid toxic levels.
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, Oct 31, 2024 · Original Source
Inspection
Oct 24, 2024
Failed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw eggs stored over ready to eat foods. Raw chicken stored over produce and raw pork. Raw pork stored over ready to eat foods. Store raw animal meat under ready to eat foods and produce. Store raw chicken below raw pork products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooked chicken in small container covered with plastic at 66F. Spread out on sheet tray. Cool foods completely to 41F before storage and covering.
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
Exterior of ice machine with splashes. Exterior of dishmachine and under dishmachine with soils and debris. Maintain clean to avoid attracting pests.
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.
Undiluted quats sanitizer stored in spray bottle for sanitizing tables. Dilute sanitizer according to label directions to avoid toxic levels.
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.
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.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed containers with raw chicken stored above containers with raw fish. Separate properly. Boxes with soda liquid stored on the floor at lower level. Elevate properly.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot Holding Buffet- Fried Chicken 112 Baked Fish 110F. PIC stated they had been just out and put them for immediate re-heating at 165F in the oven. Mantain at 135F or above.
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.
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
Slicer with dried up food debris . Clean and sanitize properly. Can opener with dried up food debris. Clean properly. Knifes on magnetic strip soiled with rust due to strage on the rusted strip. PIC took them for warewashing. Keep clean and sanitize.
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
Exterior and interior of several refrigerating unit soiled. Clean properly.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Large amount of not in use items at lower level. Remove and clean the area.
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Floors going to lower level soiled. Clean all properly.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed containers with raw chicken stored above containers with raw fish. Separate properly. Boxes with soda liquid stored on the floor at lower level. Elevate properly.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot Holding Buffet- Fried Chicken 112 Baked Fish 110F. PIC stated they had been just out and put them for immediate re-heating at 165F in the oven. Mantain at 135F or above.
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.
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
Slicer with dried up food debris . Clean and sanitize properly. Can opener with dried up food debris. Clean properly. Knifes on magnetic strip soiled with rust due to strage on the rusted strip. PIC took them for warewashing. Keep clean and sanitize.
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
Exterior and interior of several refrigerating unit soiled. Clean properly.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Large amount of not in use items at lower level. Remove and clean the area.
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Floors going to lower level soiled. Clean all properly.
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.