Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
10 inspections
Inspection
Sep 9, 2026
Passed
1 recorded violation
criticalCode 590.003/3-201.16-POther
Official wording
Wild Mushrooms (P)
Inspector’s notes
PIC states Implicated mushrooms have been removed from the menu and will no longer be served. Chicken of the woods mushrooms have been voluntarily denatured and discarded in my presence. PIC states implicated chicken mushrooms were "foraged". Foraged mushrooms are not allowed to be used in a retail food establishment per: This establishment has not been approved to serve wild picked mushrooms and will discontinue doing so. "3-201.16 Wild Mushrooms. [590.003(B)] (A) Except as specified in ¶ (B) of this section mushroom species picked in the wild shall not be offered for sale or service by a FOOD ESTABLISHMENT unless the FOOD ESTABLISHMENT has been APPROVED to do so. "
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PIC states Implicated mushrooms have been removed from the menu and will no longer be served. Chicken of the woods mushrooms have been voluntarily denatured and discarded in my presence. PIC states implicated chicken mushrooms were "foraged". Foraged mushrooms are not allowed to be used in a retail food establishment per: This establishment has not been approved to serve wild picked mushrooms and will discontinue doing so. "3-201.16 Wild Mushrooms. [590.003(B)] (A) Except as specified in ¶ (B) of this section mushroom species picked in the wild shall not be offered for sale or service by a FOOD ESTABLISHMENT unless the FOOD ESTABLISHMENT has been APPROVED to do so. "
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
Observed employee wet wiping cloth in handsink Corrected on site.
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, Sep 8, 2026 · Original Source
Inspection
Sep 4, 2026
Failed
3 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC states three guests and one employee reported illness after consuming "Chicken of the woods" mushrooms. In the future report to isdhealth@boston.gov Proper exlusion of ill employee with GI symptoms is being followed as is required.
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
Observed employee wet wiping cloth in handsink Corrected on site.
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, Sep 4, 2026 · Original Source
Inspection
Apr 15, 2026
Passed
17 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Observed in the filed shellstock tags multiple tags not labeled with their last date or discarded dates; retrain staff to write the last sold or used date on every shellstock tag.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In the main kitchen observed deli containers stored inside bulk food containers in contact with foods; utensils shall have handles to prevent contamination. | Throughout the kitchen observed containers filled with 70-75F water with in-use utensils stored inside; in-use utensils shall 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.
Per a discussion with the person in charge the duck breast is not cooked to an internal temperature of 165F but partially cooked and then kept in hot holding until needed. Cease all partial cooking of proteins until written procedures are submitted to the health division and approved.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the hot holding unit at the main cook line observed multiple foods at 100F including steaks duck breast. The person in charge had staff reheat foods to 165F and placed a service call for repair of the hot holding unit and then placed them into a hot holding unit that is working at the oyster prep area. Hold hot TCS foods at 135F and above. Observed charred broccoli held on sheet pans above the cookline at 83F that had been prepared within an hour per the person in charge; after the observation the person in charge placed the broccoli into the walkin refrigerator to cool to 41F.
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.
Observed multiple containers filled with pickled vegetables dated 2/5 3/28 and 3/22; per a discussion with the person in charge the vegetables are pickled on site and they do not have a variance or HACCP plan on file for the pickling. The person in charge voluntarily discarded all the pickled products. When pickling for preservation and extending shelf life a HACCP plan and an approved Variance must be on file with the Health Division.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There are no internal thermometers observed inside the hot holding cabinets; 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.
minorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
At the high temperature warewashing machine in the main kitchen no data plate was observed with information about the operation of the machine; provide.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
The sanitizer measuring device stored above the three-compartment sink is water damaged an no longer usable; the health inspector left their test strips with the person in charge to use until they can order more; provide sanitizer measuring devices for the sanitizer used at the establishment.
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
The maximum temperature caputred at the high temperature conveyer warewashing machine was 149.9F after five cycles; repair or replace the warewashing machine in the main kitchen so that the maximum temperature recorded is at least 165F. After the observation the person in charge set up the three comparment sink and the quats tested at 300ppm in the sanitizer
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
While the high temperature warewashing machine is operating there is a water leak at the pipes near the pressure gauge; repair or replace the pipes so that they no longer leak.
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.
At the bar area observed two black cutting boards that are heavily scored; resurface or replace the cutting boards. The person in charge replaced the cutting boards after the observation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There are multiple double-doors in the dining area observed with gaps where the doors meet where daylight is visible when the doors are closed; repair or replace the doors or add weather-stripping or doorsweeps to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the hand washing sink in the shellfish prep area there was no handwashing cleanser and no hand drying device; provide handwashing cleanser and hand drying devices at all times and at all hand washing sinks. The person in charge was able to provide handwashing cleanser and hand towels at the sink after the observation.
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.
In the dining area along the perimeter on interior window ledges inside the HVAC closet going towards the dishroom observed small dark rodent droppings; have your pest control operator perform a service the report must show there is no activity and no captures and send to isdhealth@boston.gov and clean and sanitize the dining area of droppings.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
A ceiling tile above the walk-in refrigerator is missing; replace the ceiling tile.
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.
In the bar area observed multiple in-use spray bottles without name labeling; provide name labeling on all in-use spray bottles with chemicals moved from bulk.
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, Apr 15, 2026 · Original Source
Inspection
Apr 6, 2026
Failed
17 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Observed in the filed shellstock tags multiple tags not labeled with their last date or discarded dates; retrain staff to write the last sold or used date on every shellstock tag.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In the main kitchen observed deli containers stored inside bulk food containers in contact with foods; utensils shall have handles to prevent contamination. | Throughout the kitchen observed containers filled with 70-75F water with in-use utensils stored inside; in-use utensils shall 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.
Per a discussion with the person in charge the duck breast is not cooked to an internal temperature of 165F but partially cooked and then kept in hot holding until needed. Cease all partial cooking of proteins until written procedures are submitted to the health division and approved.
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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the hot holding unit at the main cook line observed multiple foods at 100F including steaks duck breast. The person in charge had staff reheat foods to 165F and placed a service call for repair of the hot holding unit and then placed them into a hot holding unit that is working at the oyster prep area. Hold hot TCS foods at 135F and above. Observed charred broccoli held on sheet pans above the cookline at 83F that had been prepared within an hour per the person in charge; after the observation the person in charge placed the broccoli into the walkin refrigerator to cool to 41F.
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.
Observed multiple containers filled with pickled vegetables dated 2/5 3/28 and 3/22; per a discussion with the person in charge the vegetables are pickled on site and they do not have a variance or HACCP plan on file for the pickling. The person in charge voluntarily discarded all the pickled products. When pickling for preservation and extending shelf life a HACCP plan and an approved Variance must be on file with the Health Division.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There are no internal thermometers observed inside the hot holding cabinets; 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.
minorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
At the high temperature warewashing machine in the main kitchen no data plate was observed with information about the operation of the machine; provide.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
The sanitizer measuring device stored above the three-compartment sink is water damaged an no longer usable; the health inspector left their test strips with the person in charge to use until they can order more; provide sanitizer measuring devices for the sanitizer used at the establishment.
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
The maximum temperature caputred at the high temperature conveyer warewashing machine was 149.9F after five cycles; repair or replace the warewashing machine in the main kitchen so that the maximum temperature recorded is at least 165F. After the observation the person in charge set up the three comparment sink and the quats tested at 300ppm in the sanitizer
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
While the high temperature warewashing machine is operating there is a water leak at the pipes near the pressure gauge; repair or replace the pipes so that they no longer leak.
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.
At the bar area observed two black cutting boards that are heavily scored; resurface or replace the cutting boards. The person in charge replaced the cutting boards after the observation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There are multiple double-doors in the dining area observed with gaps where the doors meet where daylight is visible when the doors are closed; repair or replace the doors or add weather-stripping or doorsweeps to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the hand washing sink in the shellfish prep area there was no handwashing cleanser and no hand drying device; provide handwashing cleanser and hand drying devices at all times and at all hand washing sinks. The person in charge was able to provide handwashing cleanser and hand towels at the sink after the observation.
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.
In the dining area along the perimeter on interior window ledges inside the HVAC closet going towards the dishroom observed small dark rodent droppings; have your pest control operator perform a service the report must show there is no activity and no captures and send to isdhealth@boston.gov and clean and sanitize the dining area of droppings.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
A ceiling tile above the walk-in refrigerator is missing; replace the ceiling tile.
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.
In the bar area observed multiple in-use spray bottles without name labeling; provide name labeling on all in-use spray bottles with chemicals moved from bulk.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed a leaking pipe in the kitchen with a bucket provided to catch water. Repair and provide a detailed plumbers report for the repair. to shemica.debnam@boston.gov
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.
Observed a leaking pipe in the kitchen with a bucket provided to catch water. Repair and provide a detailed plumbers report for the repair. to shemica.debnam@boston.gov
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, Dec 2, 2024 · Original Source
Inspection
Apr 23, 2024
Report filed
1 recorded violation
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Observed heavy soils and debri on top of the High temp dishmachine. PIC corrected on site.
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.