Inspection
Aug 14, 2026
24 recorded violations
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC unable to provide supplies for vomit & diarrheal clean up events. Provide. Inspector will email handout with the inspection report
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.
More about cleaning or sanitizing problemsOfficial wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC unable to provide Servsafe Certification. Post current Servsafe Certificate
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.
More about paperwork, training, or posting issuesOfficial wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Priority violations noted on the inspection report. Provide active managerial controls
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw calamari observed stored above RTE grilled chichen watermelon and cheese. Discontinue and keep separate to prevent contaminations
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Bulk bins observed not labeled. Label when removed from original containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Food dispensing utensils observed stored inside stagnant water at 122F/ portioned cup observed stored inside bulk bins. Discontinue and stored as discussed
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.
More about equipment or utensil issuesOfficial wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Cases of water bottle observed stored inside mop closet. Discontinue
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.
More about food not protected from contaminationOfficial wording
Cooling (P)
Inspector’s notes
Ground sausage 65F cut lettuce 56F cooked broccoli 56F stored in cold unit @ 39F. Per staff foods were prepped earlier. Dicussed cooling parameters with staff. (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.
More about food kept at an unsafe temperatureOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Meatballs 105F-145F overfilled in the hot holding unit. Discussed hot holding parameters and the importance of respecting the fill line.
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.
More about food kept at an unsafe temperatureOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers of RTE foods stored in various cold unit observed missing date marking. Label and provide date markings if foods held more than 24 hours before storing
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.
More about food kept at an unsafe temperatureOfficial wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Several cold holding units observed missing a conspicuous thermometer. Provide & maintain visible
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.
More about food kept at an unsafe temperatureOfficial wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
PIC unable to provide a metal probe food thermometer. Provide & maintain accessible.
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.
More about food kept at an unsafe temperatureOfficial wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Test strips for the 3 bay sink sanitzer solution observed compromise. Provide Inspector test strips was used to record the sanitzer concentration 300ppm quats
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.
More about cleaning or sanitizing problemsOfficial wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Ice machine observed missing door. Repair
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.
More about equipment or utensil issuesOfficial wording
Cutting Surfaces (C)
Inspector’s notes
Cutting surfaces observed heavily scored. Resurface/replace
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior dishwasher & ice machine observed visible soiled by black substances. Clean & sanitize 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.
More about cleaning or sanitizing problemsOfficial wording
Service Sink (C)
Inspector’s notes
Service sink observed inaccessible at the time of inspection . Provide accessibility
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen main handwashing sink observed blocked my multiple articles. Remove & keep accessible
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.
More about handwashing problemsOfficial wording
Backflow Prevention (P)
Inspector’s notes
Due to heavy clutter in the warewashing area inspector unable to access the food prep sink for air gap. If an air gap is not installed provide detailed plumbers report on the cost of install of air gap on the food prep sink to: inca.prince@boston.gov
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.
More about water, plumbing, or sewage problemsOfficial wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipments observed in need of cleaning stagnant water observed downtairs in the ice machine area. 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.
More about cleaning or sanitizing problemsOfficial wording
Outer Openings Protected (C)
Inspector’s notes
Lower level door to the exterior observed missing effective door sweep. Install to prevent pest/rodent access
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hand Drying Provision (Pf)
Inspector’s notes
Paper towel dispenser at the warewashing area observed out of reach . Too high up. Properly install paper towel dispenser to encourage handwashing
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing Aids and Devices Use Restrictions (C)
Inspector’s notes
3 bay sink observed supplied with paper towel. Discontinue
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.
More about handwashing problemsOfficial wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Kitchen area observed heavily clutter prevent accessibility to equiments . Clean /organize to 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Aug 14, 2026 · Original Source