SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspections
Inspection
Apr 24, 2025
Report filed
4 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
As discussed in two refrigerator please provide some shelves inside so foods are not piled ontop of each other.
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.
PIC will need to provide a thermometer for each of the refrigerators that did not have them
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the floor under and behind cooking equipment.
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 24, 2025 · Original Source
Inspection
Apr 16, 2025
Failed
4 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
As discussed in two refrigerator please provide some shelves inside so foods are not piled ontop of each other.
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.
PIC will need to provide a thermometer for each of the refrigerators that did not have them
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the floor under and behind cooking equipment.
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 16, 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 30, 2024
Passed
3 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
PIC will need to replace the gaskets on the single door refrigerator by the hot holding line.
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
Prep sink will need to have an air gap installed on the sink. Please reach out to a plumber and have the air gap installed. 10-21-24 PIC is working with a plumber to see if an air gap can be installed. Please provide paperwork from the plumber if it can be done or not. If can not be done we will need to fill out a variance form and SOP.
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.
PIC will need to have the broken floor tiles on the cooking line replaced. 10-21-24 Floor on cooking line still have broken floor tiles. Please address
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, Oct 30, 2024 · Original Source
Inspection
Oct 21, 2024
Failed (extension granted)
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC will need to review with all staff proper food protection. All larger orders will need to have thermal bags with hot pads as discussed in the past. Orders need to be delivered at or above 135F. If not in some kind of hot holding unit it will not be in the right temperature range.
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
All foods in storage will need to have proper covers to protect it from contaminants.
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.
PIC will need to review with staff not to store anything in the van unless it is being delivered and is protected and held in the proper temperature range.
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 thawing at room temperature. Staff moved chicken out to a parked van. This will need to discontinue and thaw properly. Under running water the day before or cook frozen.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
PIC will need to replace the gaskets on the single door refrigerator by the hot holding line.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
At this time found packaged meals in a van not in any type of hot holding unit. PIC will need to get hot holding bags with hot pads to keep the food in the proper range while its being delivered. Multiple meals found at this time. Some inside in a hot holding unit others in a milk crate in the van. All food put into hot holding unit until a hot holding bag is used to deliver the food.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sink will need to have an air gap installed on the sink. Please reach out to a plumber and have the air gap installed. 10-21-24 PIC is working with a plumber to see if an air gap can be installed. Please provide paperwork from the plumber if it can be done or not. If can not be done we will need to fill out a variance form and SOP.
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.
PIC will need to have the broken floor tiles on the cooking line replaced. 10-21-24 Floor on cooking line still have broken floor tiles. Please address
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
PIC will need to do a general cleaning of the floors walls and ceiling of dry food and dust build up.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Oct 21, 2024 · Original Source
Inspection
Oct 15, 2024
Failed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC will need to review with all staff proper food protection. All larger orders will need to have thermal bags with hot pads as discussed in the past. Orders need to be delivered at or above 135F. If not in some kind of hot holding unit it will not be in the right temperature range.
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
All foods in storage will need to have proper covers to protect it from contaminants.
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.
PIC will need to review with staff not to store anything in the van unless it is being delivered and is protected and held in the proper temperature range.
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 thawing at room temperature. Staff moved chicken out to a parked van. This will need to discontinue and thaw properly. Under running water the day before or cook frozen.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
PIC will need to replace the gaskets on the single door refrigerator by the hot holding line.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
At this time found packaged meals in a van not in any type of hot holding unit. PIC will need to get hot holding bags with hot pads to keep the food in the proper range while its being delivered. Multiple meals found at this time. Some inside in a hot holding unit others in a milk crate in the van. All food put into hot holding unit until a hot holding bag is used to deliver the food.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sink will need to have an air gap installed on the sink. Please reach out to a plumber and have the air gap 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
PIC will need to do a general cleaning of the floors walls and ceiling of dry food and dust build up.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Oct 15, 2024 · Original Source
Inspection
May 3, 2024
Passed
4 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Please provide covers for food in refrigerator on cooking line. Containers did not have covers.
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.
PIC will need to clean the hood filters on the cooking line. Hood sticker good until Aug 2024
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, May 3, 2024 · Original Source
Inspection
Apr 25, 2024
Failed
4 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Please provide covers for food in refrigerator on cooking line. Containers did not have covers.
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.
PIC will need to clean the hood filters on the cooking line. Hood sticker good until Aug 2024
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 25, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Nov 27, 2023
Passed
4 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No person in charge at location. Employee stated manager was not at location. Designate a person in charge for all hours.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods without proper date marking. 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.
Hood fliters observed with soils. 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.
Official record from Boston Inspectional Services Department, Nov 27, 2023 · Original Source
Inspection
Nov 17, 2023
Failed
4 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No person in charge at location. Employee stated manager was not at location. Designate a person in charge for all hours.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods without proper date marking. 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.
Hood fliters observed with soils. 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.