SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
13 inspections
Inspection
Jul 21, 2026
Passed
3 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Observed a bucket of stagnant water under the 3 bay sink. Turned on the water and noticed a leak. Remove stagnant water and repair water leak.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed mold like substance on the walls behind the high temp dishmachine. Clean walls in the warewash area. Observed debris on the shelving under the window in the kitchen area. Clean and organize shelves. Observed debris on top of both dishmachines. Clean the tops of both dishmachines to remove debris. Observed food items on the floor in the walk in refrigeration unit in the prep area located in the basement. Clean and remove food off of floor. Observed debris inside the grease storage area. Clean to remove all debris and recommend powerwashing to remove any grease build up.
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, Jul 21, 2026 · Original Source
Inspection
Jul 13, 2026
Failed
3 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Observed a bucket of stagnant water under the 3 bay sink. Turned on the water and noticed a leak. Remove stagnant water and repair water leak.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed mold like substance on the walls behind the high temp dishmachine. Clean walls in the warewash area. Observed debris on the shelving under the window in the kitchen area. Clean and organize shelves. Observed debris on top of both dishmachines. Clean the tops of both dishmachines to remove debris. Observed food items on the floor in the walk in refrigeration unit in the prep area located in the basement. Clean and remove food off of floor. Observed debris inside the grease storage area. Clean to remove all debris and recommend powerwashing to remove any grease build up.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed milk yogurt and fruit not being stored in proper food service grade containers. Please provide food service grade containers that are approved to hold food items under 41F or below without mechanical refrigeration. Please email over the specs on this equipment.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dishmachine reading 150F (W) 154F (R). Ran the machine a few times and used the irreversible thermometer. Repair dishmachine. Please use the 3 bay sink until this has been repaired. PIC stated that the technician was on his way to repair high temp dishmachine. PIC will send photos/video and invoice after the repair.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed the sanitizer pump at the 3 bay sink is not hooked up and needs repair. Observed a bottle of sanitizer. 3bay 200ppm PIC stated that the technician will be repairing this today. Will send photo.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed milk yogurt and fruit not being stored in proper food service grade containers. Please provide food service grade containers that are approved to hold food items under 41F or below without mechanical refrigeration. Please email over the specs on this equipment.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dishmachine reading 150F (W) 154F (R). Ran the machine a few times and used the irreversible thermometer. Repair dishmachine. Please use the 3 bay sink until this has been repaired. PIC stated that the technician was on his way to repair high temp dishmachine. PIC will send photos/video and invoice after the repair.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled walls in the warewash area. Remove posters and clean walls to remove soil. Observed soil and debris on top of the dishmachine. 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed a lot of items being stored in the trash area. PIC stated they were having the HVAC system repaired. Remove any unnessary items clean and organize the outdoor trash 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed the sanitizer pump at the 3 bay sink is not hooked up and needs repair. Observed a bottle of sanitizer. 3bay 200ppm PIC stated that the technician will be repairing this today. Will send photo.
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 3, 2026 · Original Source
Inspection
Feb 24, 2026
Failed
4 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dishmachine reading 150F (W) 154F (R). Ran the machine a few times and used the irreversible thermometer. Repair dishmachine.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled walls in the warewash area. Remove posters and clean walls to remove soil. Observed soil and debris on top of the dishmachine. 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed a lot of items being stored in the trash area. PIC stated they were having the HVAC system repaired. Remove any unnessary items clean and organize the outdoor trash 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed broken tiles on the wall in the warewash area. Ensure walls are smooth durable and cleanable. Repair tiles. Observed the sanitizer pump at the 3 bay sink is not hooked up and needs repair. Observed a bottle of sanitizer. 3bay 200ppm
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 24, 2026 · Original Source
Inspection
Dec 1, 2025
Passed
4 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Commercially ROP packaged fish thawing in wrapper. Corrected on site.
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.
Acidified chilis at 75F at sushi bar. Voluntarily discarded. This item is not on HACCP plan or included in variance. Apply for variance or discontinue. PIC voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Missing drop tiles in basement prep missing wall tile on wall at wait station broken tile to right of cookline first floor kitchen window black flaking off onto equipment storage in first floor kitchen Clean and resurface/Replace.
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, Dec 1, 2025 · Original Source
Inspection
Nov 21, 2025
Failed
4 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Commercially ROP packaged fish thawing in wrapper. Corrected on site.
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.
Acidified chilis at 75F at sushi bar. Voluntarily discarded. This item is not on HACCP plan or included in variance. Apply for variance or discontinue. PIC voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Missing drop tiles in basement prep missing wall tile on wall at wait station broken tile to right of cookline first floor kitchen window black flaking off onto equipment storage in first floor kitchen Clean and resurface/Replace.
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 21, 2025 · Original Source
Inspection
Oct 21, 2025
Report filed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the interiors of the light shields to remove stains & debris.
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, Oct 21, 2025 · Original Source
Inspection
Oct 24, 2024
Passed
3 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
High temp rinse guage reading 122-125F.Repair Maintain rinse temp 180-194F or per manufactures instructions Disk reading in compliance Wash temp 154F Alternate machines available
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Provide an air gap at the 3 bay prep sink.
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.
Live roaches observed at the entrance to the storage room.Provide a full pest report upon re-inspection. Clean/sanitize the location
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.
Official record from Boston Inspectional Services Department, Oct 24, 2024 · Original Source
Inspection
Oct 11, 2024
Failed
3 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
High temp rinse guage reading 122-125F.Repair Maintain rinse temp 180-194F or per manufactures instructions Disk reading in compliance Wash temp 154F Alternate machines available
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Provide an air gap at the 3 bay prep sink.
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.
Live roaches observed at the entrance to the storage room.Provide a full pest report upon re-inspection. Clean/sanitize the location
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.
Official record from Boston Inspectional Services Department, Oct 11, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Nov 30, 2023
Passed
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Establishment is producing Sorbet. Provide a frozen dessert and manufacturing license on the Health permit. Provide recipes & machine specifications to the Health department fo review. Provide lab testing monthly Above items will be discussed at the ISD Health office Manager will be notified if further action is needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Shell stock tags not stored in chronological order or date marked with last sold/served. Maintain shellstock tags in chronological order for 90 days with datemarking of last served/sold.
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine rinse guage not operating properly.Repair Maintain rinse 180-194F or per manufactures instructions Temp disk reading 167F OK to use machine Repair LED guage
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.
Center Handwash station fixture(cold) observed leaking.Repair
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, Nov 30, 2023 · Original Source
Inspection
Nov 2, 2023
Failed
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Establishment is producing Sorbet. Provide a frozen dessert and manufacturing license on the Health permit. Provide recipes & machine specifications to the Health department fo review. Provide lab testing monthly Above items will be discussed at the ISD Health office Manager will be notified if further action is needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Shell stock tags not stored in chronological order or date marked with last sold/served. Maintain shellstock tags in chronological order for 90 days with datemarking of last served/sold.
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine rinse guage not operating properly.Repair Maintain rinse 180-194F or per manufactures instructions Temp disk reading 167F OK to use machine Repair LED guage
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.
Center Handwash station fixture(cold) observed leaking.Repair
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.