majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Missing testing device for 3 compartment sink and sanitizer buckets. Provide at all times.
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
Missing testing device for 3 compartment sink and sanitizer buckets. Provide at all times.
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, Oct 23, 2026 · Original Source
Inspection
Jan 13, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 13, 2026 · Original Source
Inspection
Jan 13, 2026
Passed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Walkin cooler inoperable. Alternative means for cold holding in place with reduced inventory until the unit can be repaired.
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, Jan 13, 2026 · Original Source
Inspection
Jan 6, 2026
Failed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 6, 2026 · Original Source
Inspection
Jan 6, 2026
Failed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Walkin cooler inoperable. Alternative means for cold holding in place with reduced inventory until the unit can be repaired.
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, Jan 6, 2026 · Original Source
Inspection
Dec 17, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 17, 2025 · Original Source
Inspection
Jul 21, 2025
Passed
3 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Pipe under 3 bay sink (rinse and sanitizing bay ) observed leaking. Repair and provide invoice from a licensed plumber.
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 mice activity downstairs in the basement storage area/ behind water heater (multiple droppings). Clean to remove PIC to provide current detailed IPM report from licensed exterminator report to : isdhealth@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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cooked spanish rice 46F stored in the walkin . Per PIC rice was cooked the night before. PIC voluntarily discard the product. PIC to train staff on monitoring temperature.
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.
Pipe under 3 bay sink (rinse and sanitizing bay ) observed leaking. Repair and provide invoice from a licensed plumber.
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.
Freshly made guacamole 47F store in line refrigerator unit. Product was placed back in the walkin to cool to 41F below . (corrected on site) PIC to train staff on cooling parameters.
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Floor under warewashing observed with soils build up vent above warewashing observed rusty and soiled ceiling and compresso inside walkin unit in the kichen area observed soiled by black substances. 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.
Evidence of mice activity downstairs in the basement storage area/ behind water heater (multiple droppings). Clean to remove PIC to provide current detailed IPM report from licensed exterminator report to : isdhealth@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.
Evidence of mice activity downstairs in the basement storage area (multiple droppings). Clean to remove PIC to provide current detailed IPM report from licensed exterminator report 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker observed expired March 20th 2025. Provide updated sticker from a licensed hook cleaner.
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.
Freshly made guacamole 47F store in line refrigerator unit. Product was placed back in the walkin to cool to 41F below . (corrected on site) PIC to train staff on cooling parameters.
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
Cooked spanish rice 46F stored in the walkin . Per PIC rice was cooked the night before. PIC voluntarily discard the product. PIC to train staff on monitoring temperature.
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Floor under warewashing observed with soils build up vent above warewashing observed rusty and soiled ceiling and compresso inside walkin unit in the kichen area observed soiled by black substances. 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.
Evidence of mice activity downstairs in the basement storage area (multiple droppings). Clean to remove PIC to provide current detailed IPM report from licensed exterminator report 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker observed expired March 20th 2025. Provide updated sticker from a licensed hook cleaner.
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
Using milk crates in basement food storage and walk in refrigeration
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Built up of soils on ceiling fixtures tiles vents and attachments - Prep/ware washing/walk in units and basement storage Built up of soils on walls fixtures pipes and attachments - Prep/ware washing/walk in units and basement storage Built up of soils on floors and attachments - Prep/ware washing/walk in units and basement storage Built up of soils on shelving on walls and walk in units - Prep/ware washing/walk in units and basement storage
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove all unused and unnecessary items from basement
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 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written procedures for responding to vomiting and diarrheal event - I provided during inspecton Kit missing items - I reviewed with PIC as to what is missing
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.
Plumbing pipes on food prep sink has not airgap/indirect plumbing Food prep sink not labeled
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 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
QT test kit missing pH missing indicator
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Chipped paint on exterior of grease trap - Ware washing Door in disrepair at bathroom - Basement Rust on shelving in ware washing and walk in units Ceiling in basement food storage/condiment container not smooth durable easily cleanable and non absorbant Interior of walk in door - Wooden is in disrepair/not smooth durable easily cleanable and non absorbant
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.
No proof that the full time on site certified food protection manager is certified in allergen awareness No allergen poster posted in employee work area Food Allergy Awareness Requirements. Food establishments that cook prepare or serve food intended for immediate consumption either on or off the premises shall comply with the following requirements. (1) Poster. No later than October 1 2010 such food establishments shall prominently display in the employee work area a poster approved by the Department no smaller than 8.5 by 11 inches relating to major food allergens. The poster shall include the following information: (a) Major food allergens; (b) Health risks of food allergies; (c) Procedure to follow when a customer states that he or she has a food allergy; and (d) Emergency procedure to follow if a customer has an allergic reaction to a food. (2) Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer’s allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a) Effective Date. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards no later than October 1 2010. (3) Food Allergen Awareness Training By February 1 2011 such food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for 5 years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of MAJOR FOOD ALLERGENS by posting the Massachusetts food allergen awareness training certificate; and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties.
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Jul 1, 2024 · Original Source
Inspection
Jun 12, 2024
Failed
13 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Using milk crates in basement food storage and walk in refrigeration
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.
Plumbing pipes on food prep sink has not airgap/indirect plumbing Food prep sink not labeled
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 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
QT test kit missing pH missing indicator
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Built up of soils on ceiling fixtures tiles vents and attachments - Prep/ware washing/walk in units and basement storage Built up of soils on walls fixtures pipes and attachments - Prep/ware washing/walk in units and basement storage Built up of soils on floors and attachments - Prep/ware washing/walk in units and basement storage Built up of soils on shelving on walls and walk in units - Prep/ware washing/walk in units and basement storage
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove all unused and unnecessary items from basement
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
Chipped paint on exterior of grease trap - Ware washing Door in disrepair at bathroom - Basement Rust on shelving in ware washing and walk in units Ceiling in basement food storage/condiment container not smooth durable easily cleanable and non absorbant Interior of walk in door - Wooden is in disrepair/not smooth durable easily cleanable and non absorbant
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 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written procedures for responding to vomiting and diarrheal event - I provided during inspecton Kit missing items - I reviewed with PIC as to what is missing
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 proof that the full time on site certified food protection manager is certified in allergen awareness No allergen poster posted in employee work area Food Allergy Awareness Requirements. Food establishments that cook prepare or serve food intended for immediate consumption either on or off the premises shall comply with the following requirements. (1) Poster. No later than October 1 2010 such food establishments shall prominently display in the employee work area a poster approved by the Department no smaller than 8.5 by 11 inches relating to major food allergens. The poster shall include the following information: (a) Major food allergens; (b) Health risks of food allergies; (c) Procedure to follow when a customer states that he or she has a food allergy; and (d) Emergency procedure to follow if a customer has an allergic reaction to a food. (2) Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer’s allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a) Effective Date. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards no later than October 1 2010. (3) Food Allergen Awareness Training By February 1 2011 such food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for 5 years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of MAJOR FOOD ALLERGENS by posting the Massachusetts food allergen awareness training certificate; and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties.
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.