(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Samosas and french fries left out in ambient air at 125F. Discarded. Ensure proper hot holding 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
No date marking on mango lassi drinks. Provide date marking for all foods held longer than 24 hours.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Open air cooler with drinks reading 48F. Repair as necessary.
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Missing ceiling tile on production line. 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Samosas and french fries left out in ambient air at 125F. Discarded. Ensure proper hot holding 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
No date marking on mango lassi drinks. Provide date marking for all foods held longer than 24 hours.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Open air cooler with drinks reading 48F. Repair as necessary.
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
Missing ceiling tile on production line. 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, Aug 5, 2026 · Original Source
Inspection
Apr 10, 2026
Passed
1 recorded violation
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Establishment selling ice cream for retail sale without Frozen Dessert permit. Email isdhealth@boston.gov to request a link for payment for frozen desserts.
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, Apr 10, 2026 · Original Source
Inspection
Apr 6, 2026
Failed (extension granted)
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple employees without hair restraints. Provide.
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.
Establishment selling ice cream for retail sale without Frozen Dessert permit. Email isdhealth@boston.gov to request a link for payment for frozen desserts.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Food product obsevred stored on ground. Elevate to prevent potential contamination.
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
Jasmine rice at 100F in rice cooker. Discarded. Ensure proper hot holding 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods without date marking. No date marking on retail products. 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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
No labels oin some grab and go dessert items. Provide.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No sanitizer set up during inspection. Filled during inspection. Ensure sanitizer is available at all hours.
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
Soils on front counter dessert refigeration unit. Bottoms of refigeration units have soils. 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.
Official record from Boston Inspectional Services Department, Apr 6, 2026 · Original Source
Inspection
Mar 30, 2026
Failed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple employees without hair restraints. Provide.
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.
Establishment selling ice cream for retail sale without Frozen Dessert permit. Email isdhealth@boston.gov to request a link for payment for frozen desserts.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Food product obsevred stored on ground. Elevate to prevent potential contamination.
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
Jasmine rice at 100F in rice cooker. Discarded. Ensure proper hot holding 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods without date marking. No date marking on retail products. 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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
No labels oin some grab and go dessert items. Provide.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No sanitizer set up during inspection. Filled during inspection. Ensure sanitizer is available at all hours.
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
Soils on front counter dessert refigeration unit. Bottoms of refigeration units have soils. 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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Bulk foods ( salt) .Portion cup observed in use to dispense foods from bulks. Discontinue and provide scoop with handle to prevent contamination by hands( Corrected on site)
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Walk in observed foods stored on floor/properly store all foods 6inches off the floor to prevent contamination
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
Walk in and reach in units/properly date mark all ready to eat foods cheese that is not further cooked and heald for more than 24 hours
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Display case ( Rasmalai Gulab Jumani and Mango Lassi) /provide proper labeling to all prepackaged drinks and desserts
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
front line/clean interior/ exterior of all reach in units/door to remove soils and debris kitchen/clean interior/ exterior of all cooking equipment/reach in units/microwaves/oven and strorage shelving to remove heavy soils and debris/rust from lower shelving
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
observed soiled wiping cloths on the counter/provide proper storage of all wiping cloths in a 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.
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
kitchen and storage room/clean floors walls and ceiling to remove heavy soils and staining from ceiling tiles/under around and behind all equipment Kitchen clean floor drains to remove heavey soils and food 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.
Large Rat dropping were observed in the kiktchen area including behing the cooking equipment near the grease trap on the floor in front area near the windown and behing the coffin freezer/ clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov. IPM report should cite notation on drop ceiling inspection. Provide any/all exclusionary work that needs to be done on the IPM report.
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 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Bulk foods ( salt) .Portion cup observed in use to dispense foods from bulks. Discontinue and provide scoop with handle to prevent contamination by hands( Corrected on site)
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Walk in observed foods stored on floor/properly store all foods 6inches off the floor to prevent contamination
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
Walk in and reach in units/properly date mark all ready to eat foods cheese that is not further cooked and heald for more than 24 hours
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Display case ( Rasmalai Gulab Jumani and Mango Lassi) /provide proper labeling to all prepackaged drinks and desserts
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
front line/clean interior/ exterior of all reach in units/door to remove soils and debris kitchen/clean interior/ exterior of all cooking equipment/reach in units/microwaves/oven and strorage shelving to remove heavy soils and debris/rust from lower shelving
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
observed soiled wiping cloths on the counter/provide proper storage of all wiping cloths in a 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.
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
kitchen and storage room/clean floors walls and ceiling to remove heavy soils and staining from ceiling tiles/under around and behind all equipment Kitchen clean floor drains to remove heavey soils and food 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.
Large Rat dropping were observed in the kiktchen area including behing the cooking equipment near the grease trap on the floor in front area near the windown and behing the coffin freezer/ clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov. IPM report should cite notation on drop ceiling inspection. Provide any/all exclusionary work that needs to be done on the IPM report.
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, Dec 16, 2025 · Original Source
Inspection
Jun 25, 2025
Passed
4 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
front line/clean interior/ exterior of all reach in units/door gaskets/cabinets/storage shelving to remove soils and debris remove all cardboard boxes for storage (pass) kitchen/clean interior/ exterior of all cooking equipment/reach in units/microwaves/strorage shelving to remove heavy soils and debris/rust from lower shelving (pass) hot line hoods/clean interior/exterior of exhaust hoods to remove heavy grease build up kitchen and storage room/restroom/clean floors walls and ceiling to remove heavy soils and staining from ceiling tiles/under around and behind all equipment (pass) replace missing ceiling tile in restroom (pass) kitchen storage room/ restroom/clean floor area and floor drains to remove heavey soils and food debris (pass) 6/4/25 The shelving in the walk-in is rusted. Resurface or replace. (The new shelved have been ordered) The floor drains in the storage area and bathroom are soiled. Clean to remove. (Pass)
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
food prep sink/provide proper air gap to sink drain/provide work from licensed plumber 6/4/25 They will wash produce in collander until the air gap can be installed. (plumber is scheduled over the weekend to install the air gap)
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.
outside trash and grease cntainer/replace missing covers to trash container/provide channel locks to grease container (new containers have been ordered) repair holes in wall to restaurant behind dumpster (pass)
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.
There was a small cockroach in the prep area. Provide treatment to eliminate pests. 6/11/25 The report from May shows slight activity and once a month treatment. If there is acivity the treatment should be frequent enough to eliminate activity. Provide more recent reports.
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, Jun 25, 2025 · Original Source
Inspection
Jun 11, 2025
Failed (extension granted)
5 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
front line/clean interior/ exterior of all reach in units/door gaskets/cabinets/storage shelving to remove soils and debris remove all cardboard boxes for storage (pass) kitchen/clean interior/ exterior of all cooking equipment/reach in units/microwaves/strorage shelving to remove heavy soils and debris/rust from lower shelving (pass) hot line hoods/clean interior/exterior of exhaust hoods to remove heavy grease build up kitchen and storage room/restroom/clean floors walls and ceiling to remove heavy soils and staining from ceiling tiles/under around and behind all equipment (pass) replace missing ceiling tile in restroom (pass) kitchen storage room/ restroom/clean floor area and floor drains to remove heavey soils and food debris (pass) 6/4/25 The shelving in the walk-in is rusted. Resurface or replace. (The new shelved have been ordered) The floor drains in the storage area and bathroom are soiled. Clean to remove. (Pass)
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
food prep sink/provide proper air gap to sink drain/provide work from licensed plumber 6/4/25 They will wash produce in collander until the air gap can be installed. (plumber is scheduled over the weekend to install the air gap)
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.
outside trash and grease cntainer/replace missing covers to trash container/provide channel locks to grease container (new containers have been ordered) repair holes in wall to restaurant behind dumpster (pass)
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.
rear door /provide proper door sweep to remove all daylight repair exhaust vent in restroom
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.
There was a small cockroach in the prep area. Provide treatment to eliminate pests. 6/11/25 The report from May shows slight activity and once a month treatment. If there is acivity the treatment should be frequent enough to eliminate activity. Provide more recent reports.
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, Jun 11, 2025 · Original Source
Inspection
Jun 4, 2025
Failed (extension granted)
28 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Provide proper vomit clean up kit
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.
majorCode 590.002/2-103.11-PFPermits, training, and postings
Official wording
(O) Person in Charge-Duties (Pf)
Inspector’s notes
PIC unable to explain employee illness/review employee illness and train staff
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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
kitchen/provide proper hair restraints for all staff
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date certified food managers certificate/expired in 2024 provide up to date allergen certificate for certified food manager/ expired 2/2025
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.
PIC must be knowledgeable in cooking temperatures cold and hot holding cooling temperatures warewashing cleaning and sanitiation post proper allergen warning on all menus
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 (C)
Inspector’s notes
walk in reach in units/foods stored uncovered in units/properly cover all foods remove all foods from open #10 containers/properly store in covered food service grade container walik in unit and storage areas food prep sink/foods stored on floor/properly store all foods 6inchesoff the floor store all pots under food prep sink /6inches off floor and store all paper products 6 inches off floor kitchen/discontinue storing food containers for service on sanitize bay of 3 bay sink/removed by PIC
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
provide proper storage of all wiping cloths in a 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
walk in/provide proper storage of all food products 6 inches off floor/ Kitchen/properly store all paper prodcuts and pots and pans 6 inches off floor
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.
chicken par cooked to unknown temperature/ PIC must provide written procedures for non continous cooking to ISD Health for review and approval/ PIC reheated all chicke to 165 degrees. Discontinue the process until wrtiien procedures are submitted and approved.
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.
Kitchen/tuparaka 84 degrees/ cooling covered on the prep table/provide proper cooling methods to meet proper time and temperature requirements repair/ replace all non working reach in units to provide adequate storage of all foods at 41 degrees or below repair steamtable or provide commercial hot holding units to properly maintain all hot foods at 135 dgerees 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
rice in rice warmer 58 degrees/ prodcuct must be 135 degrees or above/ PIC discarded product
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
walk in and reach in units/properly date mark all ready to eat foods cheese that is not further cooked and heald for more than 24 hours
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
dislplay case/provide proper labeling to all prepackaged drinks and desserts
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
front line/clean interior/ exterior of all reach in units/door gaskets/cabinets/storage shelving to remove soils and debris remove all cardboard boxes for storage (pass) kitchen/clean interior/ exterior of all cooking equipment/reach in units/microwaves/strorage shelving to remove heavy soils and debris/rust from lower shelving (pass) hot line hoods/clean interior/exterior of exhaust hoods to remove heavy grease build up kitchen and storage room/restroom/clean floors walls and ceiling to remove heavy soils and staining from ceiling tiles/under around and behind all equipment (pass) replace missing ceiling tile in restroom (pass) kitchen storage room/ restroom/clean floor area and floor drains to remove heavey soils and food debris (pass) 6/4/25 The shelving in the walk-in is rusted. Resurface or replace. The floor drains in the storage area and bathroom are soiled. 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.
front service case/ provide internal thermometer to unit to measure 41 degrees or below
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.
provide properly working metal stem cooks thermometer
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
3 bay sink/provide proper drain plugs to all 3 bays/provide institutional sanitizer and proper test kit
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.
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
kitchen/clean and sanitize soiled can opener and blade to remove soils front line and kitchen/clean and sanitize knives between use clean and resurface or replace all worn white cutting boards
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
food prep sink/provide proper air gap to sink drain/provide work from licensed plumber 6/4/25 They will wash produce in collander until the air gap can be installed.
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.
outside trash and grease cntainer/replace missing covers to trash container/provide channel locks to grease container repair holes in wall to restaurant behind dumpster (pass)
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.
rear door /provide proper door sweep to remove all daylight repair exhaust vent in restroom
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.
There was a small cockroach in the prep area. Provide treatment to eliminate pests.
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, Jun 4, 2025 · Original Source
Inspection
Jun 3, 2025
Failed
27 recorded violations
majorCode 590.004/4-302.12-PFFood temperature
Official wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
provide properly working metal stem cooks thermometer
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 590.002/2-103.11-PFPermits, training, and postings
Official wording
(O) Person in Charge-Duties (Pf)
Inspector’s notes
PIC unable to explain employee illness/review employee illness and train staff
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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
kitchen/provide proper hair restraints for all staff
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 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Provide proper vomit clean up kit
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 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
provide up to date certified food managers certificate/expired in 2024 provide up to date allergen certificate for certified food manager/ expired 2/2025
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.
PIC must be knowledgeable in cooking temperatures cold and hot holding cooling temperatures warewashing cleaning and sanitiation post proper allergen warning on all menus
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 (C)
Inspector’s notes
walk in reach in units/foods stored uncovered in units/properly cover all foods remove all foods from open #10 containers/properly store in covered food service grade container walik in unit and storage areas food prep sink/foods stored on floor/properly store all foods 6inchesoff the floor store all pots under food prep sink /6inches off floor and store all paper products 6 inches off floor kitchen/discontinue storing food containers for service on sanitize bay of 3 bay sink/removed by PIC
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
provide proper storage of all wiping cloths in a 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
walk in/provide proper storage of all food products 6 inches off floor/ Kitchen/properly store all paper prodcuts and pots and pans 6 inches off floor
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.
chicken par cooked to unknown temperature/ PIC must provide written procedures for non continous cooking to ISD Health for review and approval/ PIC reheated all chicke to 165 degrees. Discontinue the process until wrtiien procedures are submitted and approved.
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.
Kitchen/tuparaka 84 degrees/ cooling covered on the prep table/provide proper cooling methods to meet proper time and temperature requirements repair/ replace all non working reach in units to provide adequate storage of all foods at 41 degrees or below repair steamtable or provide commercial hot holding units to properly maintain all hot foods at 135 dgerees 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
rice in rice warmer 58 degrees/ prodcuct must be 135 degrees or above/ PIC discarded product
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
walk in and reach in units/properly date mark all ready to eat foods cheese that is not further cooked and heald for more than 24 hours
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
dislplay case/provide proper labeling to all prepackaged drinks and desserts
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
front line/clean interior/ exterior of all reach in units/door gaskets/cabinets/storage shelving to remove soils and debris remove all cardboard boxes for storage kitchen/clean interior/ exterior of all cooking equipment/reach in units/microwaves/strorage shelving to remove heavy soils and debris/rust from lower shelving hot line hoods/clean interior/exterior of exhaust hoods to remove heavy grease build up kitchen and storage room/restroom/clean floors walls and ceiling to remove heavy soils and staining from ceiling tiles/under around and behind all equipment replace missing ceiling tile in restroom kitchen storage room/ restroom/clean floor area and floor drains to remove heavey soils and food 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.
front service case/ provide internal thermometer to unit to measure 41 degrees or below
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
3 bay sink/provide proper drain plugs to all 3 bays/provide institutional sanitizer and proper test kit
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.
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
kitchen/clean and sanitize soiled can opener and blade to remove soils front line and kitchen/clean and sanitize knives between use clean and resurface or replace all worn white cutting boards
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
food prep sink/provide proper air gap to sink drain/provide work from licensed plumber
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.
outside trash and grease cntainer/replace missing covers to trash container/provide channel locks to grease container repair holes in wall to restaurant behind dumpster
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.
rear door /provide proper door sweep to remove all daylight repair exhaust vent in restroom
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, Jun 3, 2025 · Original Source
Inspection
May 6, 2024
Passed
2 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hot water is not working at the front hand sink / Hot water has been verfied at all other sinks / Plumber is scheduled to come out for repair tomorrow 4/26.
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Equipment on the cookline and in back prep area with visible soils / 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.
Official record from Boston Inspectional Services Department, May 6, 2024 · Original Source
Inspection
Apr 25, 2024
Failed
2 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hot water is not working at the front hand sink / Hot water has been verfied at all other sinks / Plumber is scheduled to come out for repair tomorrow 4/26.
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Equipment on the cookline and in back prep area with visible soils / 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.