Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Inspection
Jul 15, 2026
Passed
1 recorded violation
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Noted wash and final rinse gauges on the high temp dish machine not operating.Repair
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Jul 15, 2026 · Original Source
Inspection
May 6, 2026
Failed (extension granted)
4 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted salmon recorded 120F in the hot holding unit cooked and stored at 11am.Removed by the PIC/Monitor the temperature to be held at minimum 135F
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Noted wash and final rinse gauges on the high temp dish machine not operating.Repair
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Noted peeling paint on the ceiling in the dry storage area.Repaint
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 6, 2026 · Original Source
Inspection
Apr 29, 2026
Failed
4 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted salmon recorded 120F in the hot holding unit cooked and stored at 11am.Removed by the PIC/Monitor the temperature to be held at minimum 135F
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Noted wash and final rinse gauges on the high temp dish machine not operating.Repair
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Noted peeling paint on the ceiling in the dry storage area.Repaint
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Apr 29, 2026 · Original Source
Inspection
Nov 25, 2025
Passed
3 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit and walk-in unit / Properly date mark all ready to eat foodsProvide made/discard date to all food prepped before storing in the refrigerator
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.
Ceiling vent in the warewashing room observed with dust build up/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.
Light Bulbs above the freezer observed without shield / Provide shield to light bulbs
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Nov 25, 2025 · Original Source
Inspection
Nov 18, 2025
Failed
3 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit and walk-in unit / Properly date mark all ready to eat foodsProvide made/discard date to all food prepped before storing in the refrigerator
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.
Ceiling vent in the warewashing room observed with dust build up/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.
Light Bulbs above the freezer observed without shield / Provide shield to light bulbs
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.