Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
17 inspections
Inspection
Aug 18, 2026
Passed
6 recorded violations
criticalCode 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
Cold holding unit under the menu board thermostate on the outside 42F. Minced garlic in oil 56F. Recommend stainless steal containers. Please provide spec on the unit. Equipment needs to be NSF approved. Buffet cold holding unit- Frog legs- 56F. Spoke to PIC about not over filling the containers to ensure proper temperature. Frog legs were removed and put back into refrigeration unit. The frog legs that were lower in the container were 39F. Fried egg- 74F. Ensure staff is placing the fried eggs into the refrigeration unit to cool down before placing on the cold hold holding unit. Fried eggs were 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.
Water temperature at the hand sink in 2nd floor bathroom. 74F. Ensure water temp is minimum 100F. Contact licensed plumber to ensure water temperature is correct.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed a strong urine smell and soiled floor in the 2nd floor bathroom. Clean and sanitize the bathroom floor to remove soil and strong odor. Remove the trash from both receptacles in the 2nd floor bathroom.
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.
No hand soap in the 2nd floor bathroom. Provide hand soap.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
No hood sticker on the fryolator equipment. Please provide specs on the fryolator unit.
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 18, 2026 · Original Source
Inspection
Aug 11, 2026
Failed
6 recorded violations
criticalCode 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
Cold holding unit under the menu board thermostate on the outside 42F. Minced garlic in oil 56F. Recommend stainless steal containers. Please provide spec on the unit. Equipment needs to be NSF approved. Buffet cold holding unit- Frog legs- 56F. Spoke to PIC about not over filling the containers to ensure proper temperature. Frog legs were removed and put back into refrigeration unit. The frog legs that were lower in the container were 39F. Fried egg- 74F. Ensure staff is placing the fried eggs into the refrigeration unit to cool down before placing on the cold hold holding unit. Fried eggs were 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.
Water temperature at the hand sink in 2nd floor bathroom. 74F. Ensure water temp is minimum 100F. Contact licensed plumber to ensure water temperature is correct.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed a strong urine smell and soiled floor in the 2nd floor bathroom. Clean and sanitize the bathroom floor to remove soil and strong odor. Remove the trash from both receptacles in the 2nd floor bathroom.
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.
No hand soap in the 2nd floor bathroom. Provide hand soap.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
No hood sticker on the fryolator equipment. Please provide specs on the fryolator unit.
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.
Evidence of flies - provided IPM report and full extermination prior to reinspection
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unused unnecessary articles and clutter in storage rooms etc
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 no hand washing during inspection Observed employee rinsing hands
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.
Evidence that employees are not properly trained in food safety and sanitation as it relates to their assigned duties per code and that no one is overseeing day to day operations and taking immediate corrective action I provided the food code food safety training materials via email during inspection
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 cloths not stored in a sanitizing solution
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.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on shelving in storage food prep walk in units ware washing areas Built up soils on interior and exterior of refrigeration through out
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bowl in hand sink at cooking line and ware washing area Items blocking hand sink access at prep and cold 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.
Evidence of flies - provided IPM report and full extermination prior to reinspection
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unused unnecessary articles and clutter in storage rooms etc
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Stained ceiling tiles in prep areas - Ceiling tiles are not smooth durable easily cleanable and non absorbant Stained ceiling tiles in upstairs storage area Vent in bathroom lose and hanging Opening in wall above walk in unt
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, Jun 18, 2026 · Original Source
Inspection
Jun 11, 2026
Hearing scheduled
18 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed no hand washing during inspection Observed employee rinsing hands
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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints
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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No PIC at time of arrival - CFPM and owner arrived toward end of inspection (corrected on site) No PIC at time of reinspection
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.
Evidence that employees are not properly trained in food safety and sanitation as it relates to their assigned duties per code and that no one is overseeing day to day operations and taking immediate corrective action I provided the food code food safety training materials via email during inspection
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 cloths not stored in a sanitizing solution
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Walk in refrigeration unit 55 F Potatoes 52 F Eggs 64 F Leafy greans 64 F Other TCS foods not 41 F and below Refrigeration unit open front on wall 48 F Tofu 50 F Leafy greans 65 F Food in units that are not 41 F and below TCS Food in middle unit (self service line) that is not working
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.
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.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on shelving in storage food prep walk in units ware washing areas Built up soils on interior and exterior of refrigeration through out
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bowl in hand sink at cooking line and ware washing area Items blocking hand sink access at prep and cold 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.
Evidence of flies - provided IPM report and full extermination prior to reinspection
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unused unnecessary articles and clutter in storage rooms etc
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Rust on walk in floor walls vents attachments and ceiling Ice build up on walls floors ceiling of walk in freezer Stained ceiling tiles in prep areas - Ceiling tiles are not smooth durable easily cleanable and non absorbant Stained ceiling tiles in upstairs storage area Vent in bathroom lose and hanging
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, Jun 11, 2026 · Original Source
Inspection
Jun 5, 2026
Hearing scheduled
20 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed no hand washing during inspection Observed employee touching face with hands and not washing hand multiple times Observed employee rinsing hands
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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints
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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No PIC at time of arrival - CFPM and owner arrived toward end of inspection (corrected on site) No PIC at time of reinspection
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.
Evidence that employees are not properly trained in food safety and sanitation as it relates to their assigned duties per code and that no one is overseeing day to day operations and taking immediate corrective action I provided the food code food safety training materials via email during inspection
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 cloths not stored in a sanitizing solution
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Walk in refrigeration unit 55 F Potatoes 52 F Eggs 64 F Leafy greans 64 F Other TCS foods not 41 F and below Refrigeration unit open front on wall 48 F Tofu 50 F Leafy greans 65 F Food in units that are not 41 F and below TCS Food in middle unit (self service line) that is not working
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.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
3 bay sink Quats 0 PPM no one on premises can provide proof that proper sanitation is being done. Dish machine 0 PPM of chlorine Dish machine company called during inspection
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on shelving in storage food prep walk in units ware washing areas Built up soils on interior and exterior of refrigeration through out
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bowl in hand sink at cooking line and ware washing area Items blocking hand sink access at prep and cold prep area Electrical wire above and around 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.
No cleanser at hand sink - Corrected on site by PIC
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.
Evidence of flies - provided IPM report and full extermination prior to reinspection
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unused unnecessary articles and clutter in storage rooms etc
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Multiple refrigeration units are being plugged into extension cords Rust on walk in floor walls vents attachments and ceiling Ice build up on walls floors ceiling of walk in freezer Stained ceiling tiles in prep areas - Ceiling tiles are not smooth durable easily cleanable and non absorbant Stained ceiling tiles in upstairs storage area Vent in bathroom lose and hanging
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, Jun 5, 2026 · Original Source
Inspection
Jun 4, 2026
Failed
20 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed no hand washing during inspection Observed employee coughing into hands and not washing hand multiple times Observed employee rinsing hands
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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints
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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No PIC at time of arrival - CFPM and owner arrived toward end of inspection (corrected on site)
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.
Evidence that employees are not properly trained in food safety and sanitation as it relates to their assigned duties per code and that no one is overseeing day to day operations and taking immediate corrective action I provided the food code food safety training materials via email during inspection
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 cloths not stored in a sanitizing solution
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Walk in refrigeration unit 65 F Eggs 64 F Leafy greans 64 F Other TCS foods not 41 F and below Refrigeration unit open front on wall 48 F Tofu 50 F Leafy greans 65 F Food in units that are not 41 F and below TCS Food in middle unit (self service line) that is not working
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.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
3 bay sink Quats 0 PPM no one on premises can provide proof that proper sanitation is being done. Dish machine 0 PPM of chlorine Dish machine company called during inspection
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on shelving in storage food prep walk in units ware washing areas Built up soils on interior and exterior of refrigeration through out
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bowl in hand sink at cooking line and ware washing area Items blocking hand sink access at prep and cold prep area Electrical wire above and around 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.
No cleanser at hand sink - Corrected on site by PIC
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.
Evidence of flies - provided IPM report and full extermination prior to reinspection
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unused unnecessary articles and clutter in storage rooms etc
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Multiple refrigeration units are being plugged into extension cords Rust on walk in floor walls vents attachments and ceiling Ice build up on walls floors ceiling of walk in freezer Stained ceiling tiles in prep areas - Ceiling tiles are not smooth durable easily cleanable and non absorbant Stained ceiling tiles in upstairs storage area Vent in bathroom lose and hanging
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Missing thermometers to confirm current food temps. 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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Heavy food soils observed inside of refrigeration units. Clean to remove
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 heavy ice buid up inside the freezer. 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.
Observed holes in the wall in the dry good storage room. Remove all products and repair openings
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.
Insect Control Devices Design and Installation (C)
Inspector’s notes
Observed multiple glue boards stored in the walk in above rte foods. Remove and discontinue
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.
Multiple handsinks missing Soap. Provide at all times
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.
Observed heavy rodent activity in multple areas. Dry goods observed with rodent droppings. Multiple shelving units on the prep line. Rodent droppings observed around multiple pieces of equipment utilizied for food storage.
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.
Multiple handsinks missing Soap. Provide at all times
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Missing thermometers to confirm current food temps. 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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Heavy food soils observed inside of refrigeration units. Clean to remove
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 heavy ice buid up inside the freezer. 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.
Observed holes in the wall in the dry good storage room. Remove all products and repair openings
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.
Insect Control Devices Design and Installation (C)
Inspector’s notes
Observed multiple glue boards stored in the walk in above rte foods. Remove and discontinue
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.
Observed heavy rodent activity in multple areas. Dry goods observed with rodent droppings. Multiple shelving units on the prep line. Rodent droppings observed around multiple pieces of equipment utilizied for food storage.
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, Dec 16, 2025 · Original Source
Inspection
Apr 23, 2025
Passed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Shelves/floor of the side storage room visibly soiled and with what appears to be rodent droppings. Clean and sanitize to remove. Evidence of what appears to be rodent droppings located near the door at the front self service cooler. Clean and sanitize all effected area's. Floor/shelves in the second dry storage room with what appears to be rodent droppings. Clean and sanitize to remove all.
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.
Evidence of what appears to be rodent droppings located directly next to the single bay preparation sink. Clean to remove. Pest control report was provided at the time of the inspection.
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, Apr 23, 2025 · Original Source
Inspection
Apr 14, 2025
Failed (extension granted)
12 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official wording
Thawing (C)
Inspector’s notes
Packages fo frozen beef observed being thawed at room temperature. Discontinue and ensure proper thawing methods are in place.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops with no sanitizing solution. 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.
Bus buckets filled with various vegetables and other foods observed being stored on the ground in the main kitchen area. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tofu and fresh bean sprouts in open air cooler with elevated temperatures between 46-50F. Address and ensure all TCS foods are being maintained at below 41F. Possibly due to the screen not being closed on the open air 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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Plastic single use containers being used to dispense out of various bulk food bins. Discontinue and use handled scoops.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Small electric fryer being used in the main kitchen area not under a hood system. Discontinue use unless otherwise authorized by the City of Boston Health/Fire Departments. Drainage handle at the 3 compartment sink not functioning. Address and make any necessary repairs. Door to the mop sink damaged and not securely fastened. Address and make any necessary repairs. Walk-in cooler with a sligthly elevated temperature possibly due to the door being left open. Discontinue use unless the temperature is able to stay below 41F.
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
Sanitizing test strips with water damage. Replace.
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
Shelves/floor of the side storage room visibly soiled and with what appears to be rodent droppings. Clean and sanitize to remove. Evidence of what appears to be rodent droppings located near the door at the front self service cooler. Clean and sanitize all effected area's. Floor/shelves in the second dry storage room with what appears to be rodent droppings. Clean and sanitize to remove all.
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.
Hot water faucet to the first hand sink not functioning. Address and make any necessary repairs. Additional hand sink to be used untile repairs have been made.
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.
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.
Evidence of what appears to be rodent droppings located directly next to the single bay preparation sink. Clean to remove. Pest control report was provided at the time of the inspection.
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, Apr 14, 2025 · Original Source
Inspection
Apr 1, 2025
Failed
12 recorded violations
majorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
No soap at the first hand sink. 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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops with no sanitizing solution. 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.
Bus buckets filled with various vegetables and other foods observed being stored on the ground in the main kitchen area. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packages fo frozen beef observed being thawed at room temperature. Discontinue and ensure proper thawing methods are in place.
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
Tofu and fresh bean sprouts in open air cooler with elevated temperatures between 46-50F. Address and ensure all TCS foods are being maintained at below 41F. Possibly due to the screen not being closed on the open air 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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Plastic single use containers being used to dispense out of various bulk food bins. Discontinue and use handled scoops.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Small electric fryer being used in the main kitchen area not under a hood system. Discontinue use unless otherwise authorized by the City of Boston Health/Fire Departments. Drainage handle at the 3 compartment sink not functioning. Address and make any necessary repairs. Door to the mop sink damaged and not securely fastened. Address and make any necessary repairs. Walk-in cooler with a sligthly elevated temperature possibly due to the door being left open. Discontinue use unless the temperature is able to stay below 41F.
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
Sanitizing test strips with water damage. Replace.
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
Shelves/floor of the side storage room visibly soiled and with what appears to be rodent droppings. Clean and sanitize to remove. Evidence of what appears to be rodent droppings located near the door at the front self service cooler. Clean and sanitize all effected area's. Floor/shelves in the second dry storage room with what appears to be rodent droppings. Clean and sanitize to remove all.
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.
Hot water faucet to the first hand sink not functioning. Address and make any necessary repairs. Additional hand sink to be used untile repairs have been made.
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.
Evidence of what appears to be rodent droppings located directly next to the single bay preparation sink. Clean to remove. Pest control report was provided at the time of the inspection.
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, Apr 1, 2025 · Original Source
Inspection
Feb 14, 2024
Passed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Staff unable to set up 3 compartment sink. Unknown chemical attached to sanitizer dispenser at 3 compartment sink. Staff observed using soiled wiping cloths on counters. Retrain staff to monitor and identify chemicals and safely set up 3 compartment sink. Review food safety and cross contamination with staff and set up sanitizing buckets for wiping cloths.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Containers of raw beef and chicken stored over produce in service refrigerator. Packages of raw chicken and beef stored over ready to eat foods in walk-in refrigerator. Corrected on site. Store raw meat below produce and ready to eat foods at all times to prevent cross contamination.
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
Soiled wipong cloths used to wipe counters and cutting boards without sanitizer. Store wiping cloths in sanitizing solution at all times to prevent cross contamintation
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.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Garnish station for self-service has no sneeze guard. Remove self-service station until it can be safely protected from consumer contamination.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw chopped garlic in oil stored on counter at 50F. Container placed on ice. Store chopped garlic cold below 41F at all times.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard observed covering shelf under rice cooker on shelf under raw meat in walk-in refrigerator and floor behind self-service counter. Discard old cardboard and discontinue using cardboard for lining.
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.
Unknown chemical attached to sanitizer dispenser at 3 compartment sink. Label states mop fluid/ floor cleaner but chemical is purple not the green of floor cleaner: Ecolab Wash and Walk.
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, Feb 14, 2024 · Original Source
Inspection
Feb 9, 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
Staff unable to set up 3 compartment sink. Unknown chemical attached to sanitizer dispenser at 3 compartment sink. Staff observed using soiled wiping cloths on counters. Retrain staff to monitor and identify chemicals and safely set up 3 compartment sink. Review food safety and cross contamination with staff and set up sanitizing buckets for wiping cloths.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Containers of raw beef and chicken stored over produce in service refrigerator. Packages of raw chicken and beef stored over ready to eat foods in walk-in refrigerator. Corrected on site. Store raw meat below produce and ready to eat foods at all times to prevent cross contamination.
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
Soiled wipong cloths used to wipe counters and cutting boards without sanitizer. Store wiping cloths in sanitizing solution at all times to prevent cross contamintation
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.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Garnish station for self-service has no sneeze guard. Remove self-service station until it can be safely protected from consumer contamination.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw chopped garlic in oil stored on counter at 50F. Container placed on ice. Store chopped garlic cold below 41F at all times.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard observed covering shelf under rice cooker on shelf under raw meat in walk-in refrigerator and floor behind self-service counter. Discard old cardboard and discontinue using cardboard for lining.
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.
Unknown chemical attached to sanitizer dispenser at 3 compartment sink. Label states mop fluid/ floor cleaner but chemical is purple not the green of floor cleaner: Ecolab Wash and Walk.
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, Feb 9, 2024 · Original Source
Inspection
Jan 10, 2024
Passed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
PIC stating that a low temp dish machine will be installed unit has not been delivered at the time of this re-inspection. PIC also to purchase a salad bar unit with sneeze guards to utilize for self service. Self service is not approved at this time. These items were discussed at the ISD office on 12.19.23. PIC instructed to forward specification sheets along with SOP's to the Health department for review An extension has been provided for the instalation and re-inspection.
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.
Official record from Boston Inspectional Services Department, Jan 10, 2024 · Original Source
Inspection
Dec 19, 2023
Failed (extension granted)
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Establishment not OK to operate. Menu & plans not matching to the stamped set from the plan review.Equipment is missing relocated or removed from the original plans. PIC instructed to come to 1010 Mass ave 4th floor Health Division on 12.19.23 (8:00am) to meet with a supervisor to review. PIC also requested to submit SOP's(standard operating procedures) for induction equipment self service & menu changes for review and possible BFD approval regarding induction usage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
3 bay sink missing one drain board.Provide 3 bay sink with 2 drain boards according to stamped plans.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
PIC stating that a low temp dish machine will be installed unit has not been delivered at the time of this re-inspection. PIC also to purchase a salad bar unit with sneeze guards to utilize for self service. Self service is not approved at this time. These items were discussed at the ISD office on 12.19.23. PIC instructed to forward specification sheets along with SOP's to the Health department for review An extension has been provided for the instalation and re-inspection.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Curtains observed at the kitchen entrance.Provide smooth/durable/cleanable entance doors.
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 19, 2023 · Original Source
Inspection
Dec 18, 2023
Failed
3 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Establishment not OK to operate. Menu & plans not matching to the stamped set from the plan review.Equipment is missing relocated or removed from the original plans. PIC instructed to come to 1010 Mass ave 4th floor Health Division on 12.19.23 (8:00am) to meet with a supervisor to review. PIC also requested to submit SOP's(standard operating procedures) for induction equipment self service & menu changes for review and possible BFD approval regarding induction usage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
3 bay sink missing one drain board.Provide 3 bay sink with 2 drain boards according to stamped plans.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Curtains observed at the kitchen entrance.Provide smooth/durable/cleanable entance doors.
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.