minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted soiled/wet linen on the cutting board on the cookline.Discontinue and store in a sanitizer
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 590.003/3-404.11-PFEmployee health and hygiene
Official wording
Treating Juice (Pf)
Inspector’s notes
Noted fresh juices stored in the front refrigerator(Grab & Go) without labeling.Provide proper labels for fresh juice
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted rice stored on a shelf recorded 58F.Disoctinue to store TCS foods in a room temperature.COS by the PIC moved back into 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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Noted food product(Tres Leches/Flan) stored in the front refrigerator(grab & Go) without proper labeling.Provide labeling
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted soiled/wet linen on the cutting board on the cookline.Discontinue and store in a sanitizer
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 590.003/3-404.11-PFEmployee health and hygiene
Official wording
Treating Juice (Pf)
Inspector’s notes
Noted fresh juices stored in the front refrigerator(Grab & Go) without labeling.Provide proper labels for fresh juice
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted rice stored on a shelf recorded 58F.Disoctinue to store TCS foods in a room temperature.COS by the PIC moved back into 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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Noted food product(Tres Leches/Flan) stored in the front refrigerator(grab & Go) without proper labeling.Provide labeling
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.
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.
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
No certified food manager certificate posted. Provide.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shredded chicken on steam table at 115F. Reheated to acceptable temperature. Ensure hot holding of 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.
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, Feb 18, 2026 · Original Source
Inspection
Feb 11, 2026
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
No certified food manager certificate posted. Provide.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shredded chicken on steam table at 115F. Reheated to acceptable temperature. Ensure hot holding of 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.
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, Feb 11, 2026 · Original Source
Inspection
Nov 18, 2025
Passed
3 recorded violations
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 manager 10/28/2025 Julie King stated she have the CFPM Certificate but is no post at the establishment/ Provide
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.
Jarred salsa/discontinue the preparation and sale of jarred salsa without a proper HACCP Plan and varaince for this specialized process/All items are removed from PIC (Not being done at this time and Haccp plan will be worked on) 10/28/2025 on compliance visit Julie stated that the Jarred Salsa at the establisment is only for display she make it fresh per customer order/ Provide documentation how the salsa is prepared and packaged for sale.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food Prep sinks/upper and lower/provide proper air gap to the drain of both food prep sinks/label food prep/ drain at upper food prep sink can not be placed inside the floor drain. Provide work from licensed plumber/pull proper permits 10/28/25 on Compliance visit Prep sinks without proper air gap for backflow prevention. Use a colander until properly plumbed. 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, Nov 18, 2025 · Original Source
Inspection
Oct 28, 2025
Hearing scheduled
3 recorded violations
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 manager 10/28/2025 Julie King stated she have the CFPM Certificate but is no post at the establishment/ Provide
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.
Jarred salsa/discontinue the preparation and sale of jarred salsa without a proper HACCP Plan and varaince for this specialized process/All items are removed from PIC (Not being done at this time and Haccp plan will be worked on) 10/28/2025 on compliance visit Julie stated that the Jarred Salsa at the establisment is only for display she make it fresh per customer order/ Provide documentation how the salsa is prepared and packaged for sale.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food Prep sinks/upper and lower/provide proper air gap to the drain of both food prep sinks/label food prep/ drain at upper food prep sink can not be placed inside the floor drain. Provide work from licensed plumber/pull proper permits 10/28/25 on Compliance visit Prep sinks without proper air gap for backflow prevention. Use a colander until properly plumbed. 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, Oct 28, 2025 · Original Source
Inspection
Jul 21, 2025
Hearing scheduled
3 recorded violations
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 manager
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.
Jarred salsa/discontinue the preparation and sale of jarred salsa without a proper HACCP Plan and varaince for this specialized process/All items are removed from PIC (Not being done at this time and Haccp plan will be worked on)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food Prep sinks/upper and lower/provide proper air gap to the drain of both food prep sinks/label food prep/ drain at upper food prep sink can not be placed inside the floor drain. Provide work from licensed plumber/pull proper permits
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, Jul 21, 2025 · Original Source
Inspection
Jun 6, 2025
Failed (extension granted)
18 recorded violations
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 manager
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.
Jarred salsa/discontinue the preparation and sale of jarred salsa without a proper HACCP Plan and varaince for this specialized process/All items are removed from PIC (Not being done at this time and Haccp plan will be worked on)
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
wiping cloth solution/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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.
Thawing beef at room temperature in container on stove top/properly thaw all foods under refrigeration or running potable water/PIC placed products in walk in unit (ensure when thawing food products it is done under refrigeration or cols running water)
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
2 door reach in and counter top/shredded cheese 2 7door reach in/57 degrees/shredded lettuce 57 degrees/removed by PIC and stored in reach in unit repair 2 door reach in to operate at 41 degrees or below/discontinue use of unit/discontinue storing TCS foods on counter/properly store in refrigerated units
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 food items stored out of date in walk in and 2 door reach in/dressings dated in april salsa dated 4/7/25./Milk dated 5/12/25 Items removed by PIC
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
Provide proper labeling of all self serv drinks and pastries in 1 door reach in at dining room
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.
provide metal stem cooks thermometer to measure both hot and cold foods
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
Provide 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
clean and sanitize vegetable dicer to remove encrusted soils
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 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food Prep sinks/upper and lower/provide proper air gap to the drain of both food prep sinks/label food prep/ drain at upper food prep sink can not be placed inside the floor drain. Provide work from licensed plumber/pull proper permits
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.
3 bay sinks/upper and lower/provide proper drain plugs for all 3 bays
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.
kitchen handsinks/provide employee must wash hands signage
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.
basement/remove evidence of traps with dead roaches/provide detailed up to date licensed extermination 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, Jun 6, 2025 · Original Source
Inspection
May 30, 2025
Failed
18 recorded violations
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 manager
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.
Jarred salsa/discontinue the preparation and sale of jarred salsa without a proper HACCP Plan and varaince for this specialized process/All items are removed from 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
wiping cloth solution/properly store all wiping cloths in a sanitizing solution at the required 200ppm
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.
Thawing beef at room temperature in container on stove top/properly thaw all foods under refrigeration or running potable water/PIC placed products in walk in unit
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
2 door reach in and counter top/shredded cheese 2 7door reach in/57 degrees/shredded lettuce 57 degrees/removed by PIC and stored in reach in unit repair 2 door reach in to operate at 41 degrees or below/discontinue use of unit/discontinue storing TCS foods on counter/properly store in refrigerated units
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 food items stored out of date in walk in and 2 door reach in/dressings dated in april salsa dated 4/7/25./Milk dated 5/12/25 Items removed by PIC
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
Provide proper labeling of all self serv drinks and pastries in 1 door reach in at dining room
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.
provide metal stem cooks thermometer to measure both hot and cold foods
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
Provide 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
clean and sanitize vegetable dicer to remove encrusted soils
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 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Food Prep sinks/upper and lower/provide proper air gap to the drain of both food prep sinks/label food prep/ drain at upper food prep sink can not be placed inside the floor drain. Provide work from licensed plumber/pull proper permits
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.
3 bay sinks/upper and lower/provide proper drain plugs for all 3 bays
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.
kitchen handsinks/provide employee must wash hands signage
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.
basement/remove evidence of traps with dead roaches/provide detailed up to date licensed extermination 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, Jan 29, 2025 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Oct 17, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 17, 2024 · Original Source
Inspection
Apr 16, 2024
Passed
1 recorded violation
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood sticker expired have cleaned by licensed hood cleaning company with Boston Fire department
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 16, 2024 · Original Source
Inspection
Apr 1, 2024
Failed (extension granted)
1 recorded violation
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood sticker expired have cleaned by licensed hood cleaning company with Boston Fire department
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 1, 2024 · Original Source
Inspection
Mar 7, 2024
Failed (extension granted)
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood sticker expired have cleaned by licensed hood cleaning company with Boston Fire department
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 7, 2024 · Original Source
Inspection
Feb 16, 2024
Failed
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood sticker expired have cleaned by licensed hood cleaning company with Boston Fire department
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.