ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
Inspection
Sep 11, 2026
Passed
1 recorded violation
minorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Observed above the kitchen area warewashing area and bar prep area in the back of house there are exposed HVAC ducts and utility lines directly above food food prep areas and warewashing. Provide enclosed utility lines in the back of house areas directly below food food prep and warewashing.
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, Sep 11, 2026 · Original Source
Inspection
Aug 12, 2026
Failed (extension granted)
6 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In several metal containers in the kitchen observed in-use utensils stored in 80F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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.
After discussion with the person in charge they are processing and cooking chicken using reduced oxygen packaging but the described and observed process does not meet the threshold to not require a HACCP plan with no labeled date and time of production. Cease preparing and selling the chicken and provide a HACCP plan for any and all foods using reduced oxygen processing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
The warewashing machine in the kitchen uses heat to sanitize but no irreversible thermometer could be presented during the inspection; provide an irreversible 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
No testing device for chlorine could be presented during the inspection; provide for chemical warewashing machine.
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.
Observed above the kitchen area warewashing area and bar prep area in the back of house there are exposed HVAC ducts and utility lines directly above food food prep areas and warewashing. Provide enclosed utility lines in the back of house areas directly below food food prep and warewashing.
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 12, 2026 · Original Source
Inspection
Aug 4, 2026
Failed
5 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In several metal containers in the kitchen observed in-use utensils stored in 80F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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.
After discussion with the person in charge they are processing and cooking chicken using reduced oxygen packaging but the described and observed process does not meet the threshold to not require a HACCP plan with no labeled date and time of production. Cease preparing and selling the chicken and provide a HACCP plan for any and all foods using reduced oxygen processing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
The warewashing machine in the kitchen uses heat to sanitize but no irreversible thermometer could be presented during the inspection; provide an irreversible 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
No testing device for chlorine could be presented during the inspection; provide for chemical warewashing machine.
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, Aug 4, 2026 · Original Source
Inspection
Oct 30, 2025
Passed
5 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The consumer advisory on the menu is missing the disclosure. Provide the disclosure that reads"(*)these items are served raw/undercooked or cooked to order"
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The open top unit is not operating.Repair Lower part of the unit is empty Items in the open top are submerged in ice Service call has been placed per PIC Alternate reachin units are available
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.
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 the interior panel of the ice machine to remove 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the wall mounted french fry chopper to remove 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.
There are lights out in the kitchen.Repair/replace bulbs
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, Oct 30, 2025 · Original Source
Inspection
Oct 16, 2025
Failed
5 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The consumer advisory on the menu is missing the disclosure. Provide the disclosure that reads"(*)these items are served raw/undercooked or cooked to order"
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The open top unit is not operating.Repair Lower part of the unit is empty Items in the open top are submerged in ice Service call has been placed per PIC Alternate reachin units are available
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.
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 the interior panel of the ice machine to remove 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the wall mounted french fry chopper to remove 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.
There are lights out in the kitchen.Repair/replace bulbs
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Menu missing the disclosure (*)asterisk all necessary items Provide the proper disclosure"these items are served raw/undercooked or cooked to order. Provide an Allergy warning on the menu
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.
Replace the missing light shield above the cook line
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.
The chef is preparing sushi.There is no approved HACCP plan on site for review. Discontinue sushi service Provide a HACCP plan to the ISD Health office for review Provide a sushi rice lab report letter of guarantee
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Menu missing the disclosure (*)asterisk all necessary items Provide the proper disclosure"these items are served raw/undercooked or cooked to order. Provide an Allergy warning on the menu
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.
Replace the missing light shield above the cook line
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.
The chef is preparing sushi.There is no approved HACCP plan on site for review. Discontinue sushi service Provide a HACCP plan to the ISD Health office for review Provide a sushi rice lab report letter of guarantee
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 9, 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
Dec 11, 2023
Passed
2 recorded violations
majorCode 590.004/4-204.112-PFFood temperature
Official wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s notes
Provide an irreversible temperature indicator for the high temp dish machine.
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine rinse guage not operating.Repair/replace Replace the missing clear guage covers on both Temp disk reading 173F (temp disk used does not belong to this establishment) OK to use machine Wash temp 150F
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.
Official record from Boston Inspectional Services Department, Dec 11, 2023 · Original Source
Inspection
Dec 1, 2023
Failed
2 recorded violations
majorCode 590.004/4-204.112-PFFood temperature
Official wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s notes
Provide an irreversible temperature indicator for the high temp dish machine.
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine rinse guage not operating.Repair/replace Replace the missing clear guage covers on both Temp disk reading 173F (temp disk used does not belong to this establishment) OK to use machine Wash temp 150F
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.