(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Pans of fried chicken in hot hold display case at 105F. Per staff the product was placed in the case less than 30 min prior to the inspection. All the chicken was remoed and reheated to above 165F. The display case is missin multiple doors- Make less product for display cover with foil and monitor temperatures to ensure it is held at 135F or above. Per a phone conversation with the owner a replacement holding case is going to be installed
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Hot holding display case is missing multiple sliding doors and is not properly holding the products- Unit was at 110F at the time of the inspection Replace the doors Per the owner a new unit has been purchased- Install
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine in lower level with yellow buildup- Clean properly
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
Pans of fried chicken in hot hold display case at 105F. Per staff the product was placed in the case less than 30 min prior to the inspection. All the chicken was remoed and reheated to above 165F. The display case is missin multiple doors- Make less product for display cover with foil and monitor temperatures to ensure it is held at 135F or above. Per a phone conversation with the owner a replacement holding case is going to be installed
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Hot holding display case is missing multiple sliding doors and is not properly holding the products- Unit was at 110F at the time of the inspection Replace the doors Per the owner a new unit has been purchased- Install
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine in lower level with yellow buildup- Clean properly
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 10, 2026 · Original Source
Inspection
Jul 8, 2026
Passed
5 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Air conditioner drain pipe dripping onto 3 compartment sink dirty dishes. Reroute pipe not to leak on dishes.
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
POtato salad on counter at 70F. Moved to refrigerator. Hold cold foods cold 41F or below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Ribs and chicken on steam table at 90F. Moved to oven to reheat to 165F. Use deep pans and less food to keep foods hot.
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
Basement floor with excess water. Resurface floor as needed so that it is smooth and cleanable without pits and holes to hold water. Table at service counter made of naked wood. Surface to be nonabsorbent.
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.
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, Jul 8, 2026 · Original Source
Inspection
Jun 29, 2026
Failed
5 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Air conditioner drain pipe dripping onto 3 compartment sink dirty dishes. Reroute pipe not to leak on dishes.
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
POtato salad on counter at 70F. Moved to refrigerator. Hold cold foods cold 41F or below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Ribs and chicken on steam table at 90F. Moved to oven to reheat to 165F. Use deep pans and less food to keep foods hot.
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
Basement floor with excess water. Resurface floor as needed so that it is smooth and cleanable without pits and holes to hold water. Table at service counter made of naked wood. Surface to be nonabsorbent.
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.
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 29, 2026 · Original Source
Inspection
Jan 27, 2026
Report filed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Basement hand sink drain leaks. Repair as needed.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Containers of foods and condimets observed stored in walking unit shelvings without cover.Provide cover to avoid contaminations when not in cooling process.
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
Potato salad containing mayo107F stored in the hot holding unit. Food was voluntarily discard by PIC.(COS) Reviewed cold holding with PIC
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
Multiple RTE hot foods (fried fish/ baked chicken/ fried chicken wings/ chicharron / mangu) temperarure 107F-112F stored in the hot holding unit. All foods were voluntarily discarded and denature with bleach by PIC in front of inspector since food was in the hot holding unit past 2 hours. CFPM to train staff on temperature monitoring. (COS)
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several containers of prepped foods/ meat stored in the walk in unit upstairs observed without date marking. Provide made/discard date before storing. Per PIC foods were prep earlier today .(Corrected on site)
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.
Cold holding on top of counter observed without a conspicious thermometer upright hot holding unit observed without a thermometer. Provide and maintain visible.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Walking cooler condenser/vent observed heavily soiled nozzles to juice dispenser observed soiled walking shelvings observed soiled multiple fryer baskets observed with heavy carbon build up several soiled knives observed stored in clean knife holder exterior of multiple raw meat bucket holder observed soiled by visible spills encrusted. Clean & sanitize 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.
Rodent droppings observed on bottom shevings upstairs. Clean to remove. PIC to provide current detailed IPM report from a licensed exterminator to:inca.prince@boston.gov
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.
Sanitizer bucket holder over 200ppm chlorine. Use according to law. (COS)
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Containers of foods and condimets observed stored in walking unit shelvings without cover.Provide cover to avoid contaminations when not in cooling process.
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
Potato salad containing mayo107F stored in the hot holding unit. Food was voluntarily discard by PIC.(COS) Reviewed cold holding with PIC
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
Multiple RTE hot foods (fried fish/ baked chicken/ fried chicken wings/ chicharron / mangu) temperarure 107F-112F stored in the hot holding unit. All foods were voluntarily discarded and denature with bleach by PIC in front of inspector since food was in the hot holding unit past 2 hours. CFPM to train staff on temperature monitoring. (COS)
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several containers of prepped foods/ meat stored in the walk in unit upstairs observed without date marking. Provide made/discard date before storing. Per PIC foods were prep earlier today .(Corrected on site)
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.
Cold holding on top of counter observed without a conspicious thermometer upright hot holding unit observed without a thermometer. Provide and maintain visible.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Walking cooler condenser/vent observed heavily soiled nozzles to juice dispenser observed soiled walking shelvings observed soiled multiple fryer baskets observed with heavy carbon build up several soiled knives observed stored in clean knife holder exterior of multiple raw meat bucket holder observed soiled by visible spills encrusted. Clean & sanitize 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.
Rodent droppings observed on bottom shevings upstairs. Clean to remove. PIC to provide current detailed IPM report from a licensed exterminator to:inca.prince@boston.gov
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.
Sanitizer bucket holder over 200ppm chlorine. Use according to law. (COS)
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.
Official record from Boston Inspectional Services Department, Oct 27, 2025 · Original Source
Inspection
Jun 26, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
PIC to provide detailed IPM report with notation citing drop ceiling on the report from a licensed exterminator to: inca.prince@boston.gov
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous container of foods and buckets of seasoned meat stored in the walk in units observed without date marking. Provide made/discard date.
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.
Hot holding unit observed without a conspicious thermometer. Provide and maintain visible.
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
PIC unable to provide accurate test strips for sanitizer concentration (wrong test strips). Provide Inspector test strip was used .
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.
PIC to provide detailed IPM report with notation citing drop ceiling on the report from a licensed exterminator to: inca.prince@boston.gov
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 rodent droppings observed downstairs in the basement storage area. Clean to remove. PIC to provide detailed IPM report with notation citing drop ceiling on the report from a licensed exterminator to: inca.prince@boston.gov
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead cockroaches observed in the glue trap downstairs in the basment area. Clean to remove
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
Missing /damaged ceiling tiles observed downtairs in the basement by the bathroom entrance possible entryway for rodent and pests. Repair
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous container of foods and buckets of seasoned meat stored in the walk in units observed without date marking. Provide made/discard date.
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.
Hot holding unit observed without a conspicious thermometer. Provide and maintain visible.
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
PIC unable to provide accurate test strips for sanitizer concentration (wrong test strips). Provide Inspector test strip was used .
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.
Multiple rodent droppings observed downstairs in the basement storage area. Clean to remove. PIC to provide detailed IPM report with notation citing drop ceiling on the report from a licensed exterminator to: inca.prince@boston.gov
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead cockroaches observed in the glue trap downstairs in the basment area. Clean to remove
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
Missing /damaged ceiling tiles observed downtairs in the basement by the bathroom entrance possible entryway for rodent and pests. Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, May 30, 2025 · Original Source
Inspection
Feb 26, 2025
Passed
6 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Priority violations noted. Provide active managerial control. PIC to post current Site Cleanliness License PIC to post current Certificate of Inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fried fish and fried chicken tenders 102-106 observed stored in broken hot holding unit. Food was voluntarily discard by PIC. PIC to retrain staff on monitoring hot holding.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Hood vent observed dripping oil onto the floor and backsplash. Clean to remove Hood sticker expired 4.12. 25
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.
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
Lemonade nozzles observed soiled exterior of multiple storage bin stored in the walk in unit downstairs observed soiled and exterior of microwave observed soiled. Clean and sanitize 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.
Handsink dowsntairs in the basement area observed without handwash sign. 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.
Official record from Boston Inspectional Services Department, Feb 26, 2025 · Original Source
Inspection
Feb 19, 2025
Failed
6 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Priority violations noted. Provide active managerial control. PIC to post current Site Cleanliness License PIC to post current Certificate of Inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fried fish and fried chicken tenders 102-106 observed stored in broken hot holding unit. Food was voluntarily discard by PIC. PIC to retrain staff on monitoring hot holding.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Hood vent observed dripping oil onto the floor and backsplash. Clean to remove Hood sticker expired 4.12. 25
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.
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
Lemonade nozzles observed soiled exterior of multiple storage bin stored in the walk in unit downstairs observed soiled and exterior of microwave observed soiled. Clean and sanitize 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.
Handsink dowsntairs in the basement area observed without handwash sign. 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Baked chicken temp 113-117 observed stored in broken hot holding unit. Food was voluntarily discard by PIC. PIC to retrain staff on monitoring hot holding.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of food stored in the refrigeration unit observed without date marking. Ready to eat egg salad observed without date marking. Per PIC foods were prep earlier today and the night before. Provide date marking with made/discard date.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior and exterior of 2 door drink and salad refrigerator unt observed soiled from visible food spills and hand prints multiple storage bins stored inside and outside walking unit observed soiled interior of 3 bay middle compartment sink observed soiled by food debris juice dispenser observed soiled 3 bay sink backsplash observed soiled. Clean and sanitze all surfaces and equipments.
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 590.005/5-202.15-CPermits, training, and postings
Official wording
Conditioning Device Design (C)
Inspector’s notes
Hood vent observed dripping oil onto the floor and backsplash. Clean to remove Hood sticker expired 1.6.25
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen/warewashing handsinks observed blocked by sanitzer bucket. Discontinue (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.
Observed live cockroaches on prep table and rodent droppings on kitchen shelvings. Clean and sanitize. PIC to provide detailed IPM report from a licensed exterminator at: inca.prince@boston.gov
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Baked chicken temp 113-117 observed stored in broken hot holding unit. Food was voluntarily discard by PIC. PIC to retrain staff on monitoring hot holding.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of food stored in the refrigeration unit observed without date marking. Ready to eat egg salad observed without date marking. Per PIC foods were prep earlier today and the night before. Provide date marking with made/discard date.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior and exterior of 2 door drink and salad refrigerator unt observed soiled from visible food spills and hand prints multiple storage bins stored inside and outside walking unit observed soiled interior of 3 bay middle compartment sink observed soiled by food debris juice dispenser observed soiled 3 bay sink backsplash observed soiled. Clean and sanitze all surfaces and equipments.
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 590.005/5-202.15-CPermits, training, and postings
Official wording
Conditioning Device Design (C)
Inspector’s notes
Hood vent observed dripping oil onto the floor and backsplash. Clean to remove Hood sticker expired 1.6.25
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen/warewashing handsinks observed blocked by sanitzer bucket. Discontinue (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.
Observed live cockroaches on prep table and rodent droppings on kitchen shelvings. Clean and sanitize. PIC to provide detailed IPM report from a licensed exterminator at: inca.prince@boston.gov
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.
Hood vent observed dripping oil and heavily soiled. Clean to remove. Expires: July 28th 2024
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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
Interior of basement hand sink observed soield (COS) prep sink observed soiled (COS) food storage bins observed soiled with food spills interior and exterior of microwave observed soiled from food spills and hand prints. Clean and sanitize.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Meat slicer observed soiled with dry encrusted residue. Clean between usage and more frequently.
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, Jun 24, 2024 · Original Source
Inspection
Jun 17, 2024
Failed
6 recorded violations
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
Interior of basement hand sink observed soield (COS) prep sink observed soiled (COS) food storage bins observed soiled with food spills interior and exterior of microwave observed soiled from food spills and hand prints. Clean and sanitize.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Meat slicer observed soiled with dry encrusted residue. Clean between usage and more frequently.
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.
Hood vent observed dripping oil and heavily soiled. Clean to remove. Expires: July 28th 2024
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Jun 17, 2024 · Original Source
Inspection
Mar 29, 2024
Passed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
:Per PIC fruits and vegetable are washed in the 1 bay sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
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.
Official record from Boston Inspectional Services Department, Mar 29, 2024 · Original Source
Inspection
Mar 14, 2024
Failed (extension granted)
12 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Person in charge must be properly trained to understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff. Person in charge must be present demonstrates knowledge and performs duties
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple boxes beverages and cases of food observed stored on the floor. Elevate and discontinue.
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.
Observed multiple seasoned meat of different species stored in recycling trash barrels. Discontinue and store in NSF approved only.
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.
minorCode 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Multiple squeze bottles and storage bins observed without lables. Provide and maintain lables.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
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
Interior and exterior of beverage unit observed soiled both walkins fan observed heavily soiled basement walking shelving observed soiled juice dispenser observed soiled cookline backsplash observed soiled cook range observed with heavy carbon build up and encrusted debris basement hand sink observed soield prep sink observed soiled food storage bins observed soiled with food spills. Clean and sanitize.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
:Per PIC fruits and vegetable are washed in the 1 bay sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood at the cookline observed heavily soiled.Expires 4.7.24 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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures for responding to vomiting and diarrheal events. Provide and train staff .
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed oil dripping from various location from the hood systerm. Clean and sanitize.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No sanitizer test strips available on site. 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.
Official record from Boston Inspectional Services Department, Mar 14, 2024 · Original Source
Inspection
Mar 7, 2024
Failed
12 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Person in charge must be properly trained to understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff. Person in charge must be present demonstrates knowledge and performs duties
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed multiple seasoned meat of different species stored in recycling trash barrels. Discontinue and store in NSF approved only.
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.
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
Interior and exterior of beverage unit observed soiled both walkins fan observed heavily soiled basement walking shelving observed soiled juice dispenser observed soiled cookline backsplash observed soiled cook range observed with heavy carbon build up and encrusted debris basement hand sink observed soield prep sink observed soiled food storage bins observed soiled with food spills. Clean and sanitize.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood at the cookline observed heavily soiled.Expires 4.7.24 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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures for responding to vomiting and diarrheal events. Provide and train staff .
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple boxes beverages and cases of food observed stored on the floor. Elevate and discontinue.
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.
minorCode 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Multiple squeze bottles and storage bins observed without lables. Provide and maintain lables.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed oil dripping from various location from the hood systerm. Clean and sanitize.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No sanitizer test strips available on site. 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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
:Per PIC fruits and vegetable are washed in the 1 bay sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
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.
Cases of bananas coming in for delivery appear compromises -bringing in rotten or compromised produce can harbor insects snakes spiders and roaches - ensure all foods being purchesed from the wholesale produce market are not altered in any way as there has been several complaints of insects - imspect before purchasing
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.
Cases of bananas coming in for delivery appear compromises -bringing in rotten or compromised produce can harbor insects snakes spiders and roaches - ensure all foods being purchesed from the wholesale produce market are not altered in any way as there has been several complaints of insects - imspect before purchasing
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, Oct 5, 2023 · Original Source
Inspection
Sep 28, 2023
Failed
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Ensure all food handlers are wearing proper hair restraints while working with food
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
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.
PIC / Owner on site is not properly overseeing the cleanliness of the facility properly - address on a daily basis as we discussed during the interview process
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean exterior / interior of all cooking equipment - freezers / refrigeration units - bulk food storage bins - shelving underneath all counter tops from all visible food spills stains and 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.
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.