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
May 4, 2026
Passed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed.provide a license plumber's report./Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
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 4, 2026 · Original Source
Inspection
Apr 28, 2026
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed.provide a license plumber's report./Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
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 28, 2026 · Original Source
Inspection
Apr 6, 2026
Failed (extension granted)
9 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
The full time employee is not a certified food manager. Provide a full time certified food manager at this location. The three bay sink was not set up properly. Properly train the employees to wash equipment in soapy water rinse in clean water sanitize in the third bay and then air dry the items. The employees were unfamiliar with illness policy. Properly train employees
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
2 doors undercounter station properly store all raw foods ( marinade beef) below cooked pork and ready to eat foods based on cooking temperature requirement
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed raw fish stored in the three bay sink. discountinue and use designated food prep area/Per employee the fish was going to be prepared . Three-bay sink must be used only for warewashing not food preparation. Observed soiled mop stored inside the food prep sink. discontinue / Prep sink must be used for food preparation only . clean and sanitize before use
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several prepared food products inside refrigerating unit without date marking. Properly date mark all ready to eat foods Provide made/discard date to all food prepped before storing in the refrigerator
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
At the time of the inspection there was no sanitizer in the three-bay sink. Address and ensure all staff have been properly trained on how to set up and test sanitizing solution
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Soiled wiping cloths being left out on counter tops. Discontinue and provide a proper sanitizing solution
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed.provide a license plumber's report./Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
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.
Observed missing cover on the refrigerator motor. Repair or replace
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, Apr 6, 2026 · Original Source
Inspection
Mar 30, 2026
Failed
9 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
The full time employee is not a certified food manager. Provide a full time certified food manager at this location. The three bay sink was not set up properly. Properly train the employees to wash equipment in soapy water rinse in clean water sanitize in the third bay and then air dry the items. The employees were unfamiliar with illness policy. Properly train employees
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
2 doors undercounter station properly store all raw foods ( marinade beef) below cooked pork and ready to eat foods based on cooking temperature requirement
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed raw fish stored in the three bay sink. discountinue and use designated food prep area/Per employee the fish was going to be prepared . Three-bay sink must be used only for warewashing not food preparation. Observed soiled mop stored inside the food prep sink. discontinue / Prep sink must be used for food preparation only . clean and sanitize before use
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several prepared food products inside refrigerating unit without date marking. Properly date mark all ready to eat foods Provide made/discard date to all food prepped before storing in the refrigerator
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
At the time of the inspection there was no sanitizer in the three-bay sink. Address and ensure all staff have been properly trained on how to set up and test sanitizing solution
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Soiled wiping cloths being left out on counter tops. Discontinue and provide a proper sanitizing solution
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed.provide a license plumber's report./Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected
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.
Observed missing cover on the refrigerator motor. Repair or replace
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, Mar 30, 2026 · Original Source
Inspection
Nov 25, 2025
Passed
3 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
Several prepared food products inside refrigerating unit without date marking. 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Vent sticker expired. Provide a current one.
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, Nov 25, 2025 · Original Source
Inspection
Nov 18, 2025
Failed
3 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
Several prepared food products inside refrigerating unit without date marking. 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Vent sticker expired. Provide a current one.
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, Nov 18, 2025 · Original Source
Inspection
Jan 14, 2025
Passed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Bag of onions at lower level and box of coffee cup lids placed 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several food items without date marking at the refrigerating unit. 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Vent sticker expired. Provide a current one.
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 14, 2025 · Original Source
Inspection
Jan 7, 2025
Failed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Bag of onions at lower level and box of coffee cup lids placed 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several food items without date marking at the refrigerating unit. 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Vent sticker expired. Provide a current one.
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 7, 2025 · Original Source
Inspection
Nov 23, 2024
Passed
1 recorded violation
majorCode 590.008/8-404.11-PFOther
Official wording
(A) Ceasing Operations and Reporting (Pf)
Inspector’s notes
Imminent Health Hazard -Water main break caused interruption of running water in the establishment. Repair work being performed by BWS- Remain closed until running water is restored. Call Health Department at 617-635 -5326 8am - 4pm or after hours at 617-635-4500 for aproval to re-open. If you need to call the after hours number ask for Health Department Assistant Commissioner Dan Prendergast. He will be able to call out the after hours inspector.
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, Nov 23, 2024 · Original Source
Inspection
Nov 22, 2024
Voluntarily closed
1 recorded violation
majorCode 590.008/8-404.11-PFOther
Official wording
(A) Ceasing Operations and Reporting (Pf)
Inspector’s notes
Imminent Health Hazard -Water main break caused interruption of running water in the establishment. Repair work being performed by BWS- Remain closed until running water is restored. Call Health Department at 617-635 -5326 8am - 4pm or after hours at 617-635-4500 for aproval to re-open. If you need to call the after hours number ask for Health Department Assistant Commissioner Dan Prendergast. He will be able to call out the after hours inspector.
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, Nov 22, 2024 · Original Source
Inspection
Jun 24, 2024
Report filed
3 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored wet on counter. Store properly in sanitizer solution.
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
Raw Eggs inside a containers placed above cooked meats and other ready to eat food items inside refrigerating unit. Separate 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.
Official record from Boston Inspectional Services Department, Jun 24, 2024 · Original Source
Inspection
Oct 3, 2023
Passed
1 recorded violation
minorCode 590.006/6-201.17-CFacility maintenance
Official wording
Walls and Ceilings Attachments (C)
Inspector’s notes
Hood tag expired in August 2023 / Contact hood cleaning company ASAP
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.