Inspection
Sep 23, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 23, 2026 · Original Source
Eating & Drinking · Boston, MA
Virtual Food Court
313 Old Colony Av
Last inspected Sep 23, 2026 · View Map ↗ · Compare ↗
Not required
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
17 inspectionsInspection
Aug 3, 2026
Passed
4 recorded violations
minorCode 590.004/4-204.11-CFacility maintenance
Official wording
Ventilation Hood Systems Drip Prevention (C)
Inspector’s notes
Hood Baffles at cooking line (above the grill area) with heavy carbon and grease build up clean to remove
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.
More about building upkeep issuesminorCode 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Wiping clothes stored on counters and not in sanitizer buckets supply sanitizer buckets at cooking line and prep areas
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 problemsminorCode 590.004/4-903.11-C1Equipment and utensils
Official wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Knives stored between equipment store clean and dry
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 issuesminorCode 590.006/6-301.13-CHandwashing
Official wording
Handwashing Aids and Devices Use Restrictions (C)
Inspector’s notes
1) No Paper towels at hand sink supply for all 2) Hand sink not operating at 3 bay sink repair 3) Fan blocking hand sink remove (moved at time of inspection) 4) No Hand sink @ cooking line/ prep area ( sink at end of cooking line being used as dump sink spoke with owner and employee about using this sink as hand wash only 7-22-26)
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Aug 3, 2026 · Original Source
Inspection
Jul 22, 2026
Hearing scheduled
5 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot hold of Rice @ 101f ensure proper hot hold of 41f 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-204.11-CFacility maintenance
Official wording
Ventilation Hood Systems Drip Prevention (C)
Inspector’s notes
Hood Baffles at cooking line (above the grill area) with heavy carbon and grease build up clean to remove
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.
More about building upkeep issuesminorCode 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Wiping clothes stored on counters and not in sanitizer buckets supply sanitizer buckets at cooking line and prep areas
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 problemsminorCode 590.004/4-903.11-C1Equipment and utensils
Official wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Knives stored between equipment store clean and dry
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 issuesminorCode 590.006/6-301.13-CHandwashing
Official wording
Handwashing Aids and Devices Use Restrictions (C)
Inspector’s notes
1) No Paper towels at hand sink supply for all 2) Hand sink not operating at 3 bay sink repair 3) Fan blocking hand sink remove (moved at time of inspection) 4) No Hand sink @ cooking line/ prep area ( sink at end of cooking line being used as dump sink spoke with owner and employee about using this sink as hand wash only 7-22-26)
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jul 22, 2026 · Original Source
Inspection
Jul 15, 2026
Failed
5 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot hold of Rice @ 101f ensure proper hot hold of 41f 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-204.11-CFacility maintenance
Official wording
Ventilation Hood Systems Drip Prevention (C)
Inspector’s notes
Hood Baffles at cooking linewith heavy carbon and grease build up clean to remove
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.
More about building upkeep issuesminorCode 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Wiping clothes stored on counters and not in sanitizer buckets supply sanitizer buckets at cooking line and prep areas
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 problemsminorCode 590.004/4-903.11-C1Equipment and utensils
Official wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Knives stored between equipment store clean and dry
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 issuesminorCode 590.006/6-301.13-CHandwashing
Official wording
Handwashing Aids and Devices Use Restrictions (C)
Inspector’s notes
1) No Paper towels at hand sink supply for all 2) Hand sink not operating repair 3) Fan blocking hand sink remove (moved at time of inspection) 4) No Hand sink @ cooking line/ prep area
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jul 15, 2026 · Original Source
Inspection
Feb 17, 2026
Passed
1 recorded violation
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters with grease and carbon build up clean to remove
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Feb 17, 2026 · Original Source
Inspection
Feb 9, 2026
Failed
1 recorded violation
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters with grease and carbon build up clean to remove
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Feb 9, 2026 · Original Source
Inspection
Jun 25, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired March 11 2025.Service
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, Jun 25, 2025 · Original Source
Inspection
Jun 10, 2025
Failed (extension granted)
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted soiled wiping cloths on the cutting boards at various cooking stations through out the kitchen.Remove and store in a sanitizer bucket.Retrain staff
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 problemsminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
All single use boxes in the basement stored on the floor.Discontinue and store 6 Inches above the 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.
More about food not protected from contaminationminorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Noted condensation pipe draining into the rinse sink at the 3 bay sink station.Remove
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 contaminationcriticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted Diced Tomatoes/Cooked chicken/buffalo chicken at 48F stored at 11 am at the pizza station.Monitor the temperature to be below 41F for all TCS foods.COS by PIC voluntarily discarded
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 temperatureminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Noted pizza station refrigerator running at 50F. Repair
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 issuesmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink blocked at the tea station in the front.Provide unrestricted access to hand sink
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired March 11 2025.Service
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, Jun 10, 2025 · Original Source
Inspection
Jun 3, 2025
Failed
7 recorded violations
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired March 11 2025.Service
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 problemsminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted soiled wiping cloths on the cutting boards at various cooking stations through out the kitchen.Remove and store in a sanitizer bucket.Retrain staff
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 problemsminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
All single use boxes in the basement stored on the floor.Discontinue and store 6 Inches above the 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.
More about food not protected from contaminationminorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Noted condensation pipe draining into the rinse sink at the 3 bay sink station.Remove
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 contaminationcriticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted Diced Tomatoes/Cooked chicken/buffalo chicken at 48F stored at 11 am at the pizza station.Monitor the temperature to be below 41F for all TCS foods.COS by PIC voluntarily discarded
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 temperatureminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Noted pizza station refrigerator running at 50F. Repair
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 issuesmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink blocked at the tea station in the front.Provide unrestricted access to hand sink
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jun 3, 2025 · Original Source
Inspection
Feb 3, 2025
Passed
1 recorded violation
majorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
Provide hand sink to be easily accesible for hand washing near the 3 bay sink/cookline. Provide
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Feb 3, 2025 · Original Source
Inspection
Jan 29, 2025
Failed (extension granted)
3 recorded violations
majorCode 590.003(D)/3-501.19-PFOther
Official wording
Time as a Public Health Control ( Pf)
Inspector’s notes
Pizza stored in the front not in the warmer and using the time as public health control(TPHC) needs approval from the health department. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-903.12-COther
Official wording
Prohibitions (C)
Inspector’s notes
Remove all single use containers from the back basement area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
Provide hand sink to be easily accesible for hand washing near the 3 bay sink/cookline. Provide
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jan 29, 2025 · Original Source
Inspection
Jan 22, 2025
Hearing scheduled
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Noted some employees had no hair restrain while working in the food prep area. Provide COS by the PIC
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.
More about employee hygiene or health policy issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
All soiled cloth needs to be stored in the sanitizer bucket. Provide and retrain
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 problemsmajorCode 590.003/3-502.11-PFOther
Official wording
Variance Requirement (Pf)
Inspector’s notes
Submit variance for TPHC foods. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003(D)/3-501.19-PFOther
Official wording
Time as a Public Health Control ( Pf)
Inspector’s notes
Pizza stored in the front not in the warmer and using the time as public health control(TPHC) needs approval from the health department. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-101.17-COther
Official wording
Wood Use Limitation (C)
Inspector’s notes
Pastry brush on the pizza station is not food grade. Remove
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Remove the contact paper from the prep table. Provide smooth durable surface
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 problemsminorCode 590.004/4-903.12-COther
Official wording
Prohibitions (C)
Inspector’s notes
Remove all single use containers from the back basement area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
Provide hand sink to be easily accesible for hand washing near the 3 bay sink/cookline. Provide
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.
More about handwashing problemsmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
All hand sinks and restroom has no paper towel or other drying provision. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
Provide adequate lighting in the walkins.
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.
More about building upkeep issuescriticalCode 590.007/7-201.11-POther
Official wording
Separation-Storage (P)
Inspector’s notes
Chemical stored on the top shelf above the food utensils in the basement. Remove
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.007/7-209.11-COther
Official wording
Storage-Other Personal Care Items (C)
Inspector’s notes
Noted employee personal items stored with food equipment in the basement. Provide seperate storage space for employee personal items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jan 22, 2025 · Original Source
Inspection
Jan 15, 2025
Failed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Noted some employees had no hair restrain while working in the food prep area. Provide COS by the PIC
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.
More about employee hygiene or health policy issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
All soiled cloth needs to be stored in the sanitizer bucket. Provide and retrain
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 problemsmajorCode 590.003/3-502.11-PFOther
Official wording
Variance Requirement (Pf)
Inspector’s notes
Submit variance for TPHC foods. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003(D)/3-501.19-PFOther
Official wording
Time as a Public Health Control ( Pf)
Inspector’s notes
Pizza stored in the front not in the warmer and using the time as public health control(TPHC) needs approval from the health department. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-101.17-COther
Official wording
Wood Use Limitation (C)
Inspector’s notes
Pastry brush on the pizza station is not food grade. Remove
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Remove the contact paper from the prep table. Provide smooth durable surface
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 problemsminorCode 590.004/4-903.12-COther
Official wording
Prohibitions (C)
Inspector’s notes
Remove all single use containers from the back basement area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
Provide hand sink to be easily accesible for hand washing near the 3 bay sink/cookline. Provide
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.
More about handwashing problemsmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
All hand sinks and restroom has no paper towel or other drying provision. Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
Provide adequate lighting in the walkins.
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.
More about building upkeep issuescriticalCode 590.007/7-201.11-POther
Official wording
Separation-Storage (P)
Inspector’s notes
Chemical stored on the top shelf above the food utensils in the basement. Remove
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.007/7-209.11-COther
Official wording
Storage-Other Personal Care Items (C)
Inspector’s notes
Noted employee personal items stored with food equipment in the basement. Provide seperate storage space for employee personal items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jan 15, 2025 · Original Source
Inspection
Jan 3, 2025
Passed
2 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No prep sink at the site to wash fruits and vegetables. Provide
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.
More about water, plumbing, or sewage problemsminorCode 590.006/6-304.11-CFacility maintenance
Official wording
Mechanical-Ventilation (C)
Inspector’s notes
Expired hood sticker in september 2024. Service
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Jan 3, 2025 · Original Source
Inspection
Dec 17, 2024
Failed (extension granted)
2 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No prep sink at the site to wash fruits and vegetables. Provide
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.
More about water, plumbing, or sewage problemsminorCode 590.006/6-304.11-CFacility maintenance
Official wording
Mechanical-Ventilation (C)
Inspector’s notes
Expired hood sticker in september 2024. Service
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Dec 17, 2024 · 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 15, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 15, 2024 · Original Source
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Passed
Mother's East Tavern
South Boston · Boston, MA·Eating & Drinking