SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspections
Inspection
Jul 27, 2026
Passed
4 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Mop/ service sink observed not enclosed. Provide enclosure to prevent contaminations
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.
Observed multiple knives in knife rack stored in the mop sink area. Discontinue/ Remove(cos)
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed excess water hose from ice machine dispensing inside kitchen main handwashing sink. Discontinue and maintain accessible at all time to prevent contamination by hands and to encourage handwashing by food handlers.
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.
Multiple bar handsinks observed missing handwashing signage. Provide to encourage handwashing in the appropriate sink.
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.
Official record from Boston Inspectional Services Department, Jul 27, 2026 · Original Source
Inspection
Jul 16, 2026
Failed
4 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Mop/ service sink observed not enclosed. Provide enclosure to prevent contaminations
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.
Observed multiple knives in knife rack stored in the mop sink area. Discontinue/ Remove(cos)
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed excess water hose from ice machine dispensing inside kitchen main handwashing sink. Discontinue and maintain accessible at all time to prevent contamination by hands and to encourage handwashing by food handlers.
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.
Multiple bar handsinks observed missing handwashing signage. Provide to encourage handwashing in the appropriate sink.
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.
Official record from Boston Inspectional Services Department, Jul 16, 2026 · Original Source
Inspection
Dec 4, 2025
Passed
1 recorded violation
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
Several menu items added to the menu are missing the proper disclosure / reminder - ADDRESS
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, Dec 4, 2025 · Original Source
Inspection
May 14, 2025
Passed
9 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure the food safety certificate is different from sister restaurants in the same area - match the allergen awareness certificates with the same name on the food safety certificates
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
New reprinted menus are still missing the proper consumer advisory for certain menu items - clearly make the proper corrections as discussed
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Remove the two visibly compromised cutting boards on the cooking line - discard any food contact boards once they are compromised with deep lacerations that cannot be cleaned 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.
Remove the heavily soiled vents in the hood and soak them overnight to assist in removing the tarnished areas on the vents
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Test strips are all compromised due to water damage - replace
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
Clearly identify all designated hand sinks and " dump " sinks behind every bar - there is discarded fruit in each one and none oif them are identified
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.
Identify every designated hand sink as such " Hand Washing Only " - recommending to identify the " Dump Sinks " as well
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.
Official record from Boston Inspectional Services Department, May 14, 2025 · Original Source
Inspection
May 7, 2025
Failed
9 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure the food safety certificate is different from sister restaurants in the same area - match the allergen awareness certificates with the same name on the food safety certificates
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
New reprinted menus are still missing the proper consumer advisory for certain menu items - clearly make the proper corrections as discussed
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Remove the two visibly compromised cutting boards on the cooking line - discard any food contact boards once they are compromised with deep lacerations that cannot be cleaned 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.
Remove the heavily soiled vents in the hood and soak them overnight to assist in removing the tarnished areas on the vents
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Test strips are all compromised due to water damage - replace
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
Clearly identify all designated hand sinks and " dump " sinks behind every bar - there is discarded fruit in each one and none oif them are identified
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.
Identify every designated hand sink as such " Hand Washing Only " - recommending to identify the " Dump Sinks " as well
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.
Official record from Boston Inspectional Services Department, May 7, 2025 · Original Source
Inspection
Dec 12, 2024
Passed
1 recorded violation
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
Several menu items added to the menu are missing the proper disclosure / reminder - ADDRESS
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, Dec 12, 2024 · Original Source
Inspection
Dec 4, 2024
Failed
1 recorded violation
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
Several menu items added to the menu are missing the proper disclosure / reminder - ADDRESS
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, Dec 4, 2024 · Original Source
Inspection
Jun 17, 2024
Passed
1 recorded violation
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post both current copies of your food safety and allergen awareness certificates in a conspicuous location of the restaurant as discussed
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.
Official record from Boston Inspectional Services Department, Jun 17, 2024 · Original Source
Inspection
Jun 11, 2024
Failed (extension granted)
4 recorded violations
majorCode 590.003/3-202.17-PFOther
Official wording
Shucked Shellfish Packaging and Identification (Pf)
Inspector’s notes
During display of raw oysters ensure each species is cleary identied with the original i.d. tag it was delivered in - store with plenty of crushed ice - do not mix species if one container has a few left and add to another - each species needs to be identied from where the oysters have been harvested from
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Several foods offered under cooked on the meniu are not clearly identied as being offered under cooked - go thru all menus and ensure each food item is displayed with the proper dislocure and reminder we discussed during inspection
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post both current copies of your food safety and allergen awareness certificates in a conspicuous location of the restaurant as discussed
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.
If wooden cutting boards are going to be used as a direct food contact - ensure all surfaces are made from a maple [ or other hard wood ] if they are not a parchmant paper will be needed
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, Jun 11, 2024 · Original Source
Inspection
Jun 5, 2024
Failed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post both current copies of your food safety and allergen awareness certificates in a conspicuous location of the restaurant as discussed
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.
Shucked Shellfish Packaging and Identification (Pf)
Inspector’s notes
During display of raw oysters ensure each species is cleary identied with the original i.d. tag it was delivered in - store with plenty of crushed ice - do not mix species if one container has a few left and add to another - each species needs to be identied from where the oysters have been harvested from
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Several foods offered under cooked on the meniu are not clearly identied as being offered under cooked - go thru all menus and ensure each food item is displayed with the proper dislocure and reminder we discussed during inspection
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.
If wooden cutting boards are going to be used as a direct food contact - ensure all surfaces are made from a maple [ or other hard wood ] if they are not a parchmant paper will be needed
In plain English
An issue that does not fit the common categories. Check the official wording for details.