Inspection
Sep 22, 2026
6 recorded violations
Official wording
Storage or Display of Food in Contact with Water or Ice (C)
Inspector’s notes
Soaking plantains inside large coolers being stored on the back porch all day long - discontinue these practices and store as we discussed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Discontinue toDiscontinue to keep plantains on the back porch during hours of operation
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Equipment and Utensils-Durability and Strength (C)
Inspector’s notes
Remove all broken unused equipment scattered around the facility including the back porch area
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Large white coolers appear visibly soiled inside and outside - keeping plantains with water inside several of them and keeping them stored on the back porch - discontinue practices and store as discussed
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Cooking and Baking Equipment (C)
Inspector’s notes
Remove any in use equipment being stored on the back porch area of the restaurant - keep stored in a safe clean area insiode the restaurant
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean inside / outside of all freezer / refrigeration units in the kitchen where needed
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Sep 22, 2026 · Original Source