Eating & Drinking w/ Take Out · Boston, MA
696 Washington St
Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Surface Characteristics-Indoor Areas (C)
Parts of the kitchen floor observed with damaged /cracked tile.Repair Regrout as needed
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 16, 2026 · Original Source
Inspection
10 recorded violations
(A) Certified Food Protection Manager (C)
The posted certified food managers certificate has expired.Provide current certificate Allergy awareness current
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.
More about paperwork, training, or posting issuesTemperature Measuring Devices-Functionality (C)
Provide working internal thermometers in all refrigeration units.
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.
More about food kept at an unsafe temperatureNonfood Contact Surfaces (C)
Clean the step stool to remove built up food soils. Clean the cook line eqipment to remove soils. Clean the interiors of the reach in units to remove soils. Clean the interior of the overhead light shields to remove soils.
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.
More about cleaning or sanitizing problemsUsing a Handwashing Sink-Operation and Maintenance (Pf)
The handwash sink was observed obstructed with equipment.Maintain handwash sink available for use. PIC Corrected
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.
More about handwashing problemsSurface Characteristics-Indoor Areas (C)
Parts of the kitchen floor observed with damaged /cracked tile.Repair Regrout as needed
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFloors Walls and Ceilings-Cleanability (C)
Clean the walls in the rear employee rest room to remove soils. Clean the wall behind the slicer to remove food soils.
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.
More about cleaning or sanitizing problemsControlling Pests (Pf)
Drain/fruit flies were observed around the 3 bay sink & rear employee rest room.Provide a full pest report upon re-inspection. Clean/sanitize all affected locations
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.
More about signs of rodents or insectsMaintaining Premises Unnecessary Items and Litter (C)
Remove the buckets of oil from the rest room & dispose.
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.
More about building upkeep issuesCleaning Floors Dustless Methods (C)
Clean the floors throughout to remove soils & debris
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.
More about cleaning or sanitizing problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
The hood sticker expired on 9.17.26.Provode a proper hood cleaning from a licensed company.Post the new sticker. (PIC stating appt is on 10.3.26
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Oct 9, 2026 · Original Source
Inspection
10 recorded violations
(A) Certified Food Protection Manager (C)
The posted certified food managers certificate has expired.Provide current certificate Allergy awareness current
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.
More about paperwork, training, or posting issuesTemperature Measuring Devices-Functionality (C)
Provide working internal thermometers in all refrigeration units.
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.
More about food kept at an unsafe temperatureNonfood Contact Surfaces (C)
Clean the step stool to remove built up food soils. Clean the cook line eqipment to remove soils. Clean the interiors of the reach in units to remove soils. Clean the interior of the overhead light shields to remove soils.
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.
More about cleaning or sanitizing problemsUsing a Handwashing Sink-Operation and Maintenance (Pf)
The handwash sink was observed obstructed with equipment.Maintain handwash sink available for use. PIC Corrected
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.
More about handwashing problemsSurface Characteristics-Indoor Areas (C)
Parts of the kitchen floor observed with damaged /cracked tile.Repair Regrout as needed
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFloors Walls and Ceilings-Cleanability (C)
Clean the walls in the rear employee rest room to remove soils. Clean the wall behind the slicer to remove food soils.
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.
More about cleaning or sanitizing problemsControlling Pests (Pf)
Drain/fruit flies were observed around the 3 bay sink & rear employee rest room.Provide a full pest report upon re-inspection. Clean/sanitize all affected locations
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.
More about signs of rodents or insectsMaintaining Premises Unnecessary Items and Litter (C)
Remove the buckets of oil from the rest room & dispose.
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.
More about building upkeep issuesCleaning Floors Dustless Methods (C)
Clean the floors throughout to remove soils & debris
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.
More about cleaning or sanitizing problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
The hood sticker expired on 9.17.26.Provode a proper hood cleaning from a licensed company.Post the new sticker. (PIC stating appt is on 10.3.26
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Oct 2, 2026 · Original Source
Inspection
1 recorded violation
(A) Ceasing Operations and Reporting (Pf)
Water main break no hot/cold running water Establishment issued a voluntary closure Contact ISDHealth@Boston.gov when repairs are complete For approval to re-open 617-635-5326(business hours) 311 or 617-635-4500(after hours)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Apr 7, 2026 · Original Source
Inspection
1 recorded violation
(A) Ceasing Operations and Reporting (Pf)
Water main break no hot/cold running water Establishment issued a voluntary closure Contact ISDHealth@Boston.gov when repairs are complete For approval to re-open 617-635-5326(business hours) 311 or 617-635-4500(after hours)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Apr 6, 2026 · Original Source
Inspection
5 recorded violations
(A) Certified Food Protection Manager (C)
There are no posted certified food manager & Allergen awareness certificates.Provide current certificates from a full time employee.
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.
More about paperwork, training, or posting issuesFood Storage-Preventing Contamination from the Premises (C)
Items in the freezer observed unwrapped.Provide wrapping or covers during storage.
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.
More about food not protected from contaminationNonfood Contact Surfaces (C)
Clean the interiors of the trash cabinets to remove debris/soils. Clean the interiors of the reach in freezers--Storage room Clean the prep tables to remove soils. Clean the exteriors of the storage containers to remove soils.
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.
More about cleaning or sanitizing problemsFloors Walls and Ceilings-Cleanability (C)
Clean the floors & walls throughout to remove soils/debris
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.
More about cleaning or sanitizing problemsHand Drying Provision (Pf)
Provide paper towels at the handwash sink.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Mar 18, 2026 · Original Source
Inspection
5 recorded violations
(A) Certified Food Protection Manager (C)
There are no posted certified food manager & Allergen awareness certificates.Provide current certificates from a full time employee.
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.
More about paperwork, training, or posting issuesFood Storage-Preventing Contamination from the Premises (C)
Items in the freezer observed unwrapped.Provide wrapping or covers during storage.
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.
More about food not protected from contaminationNonfood Contact Surfaces (C)
Clean the interiors of the trash cabinets to remove debris/soils. Clean the interiors of the reach in freezers--Storage room Clean the prep tables to remove soils. Clean the exteriors of the storage containers to remove soils.
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.
More about cleaning or sanitizing problemsFloors Walls and Ceilings-Cleanability (C)
Clean the floors & walls throughout to remove soils/debris
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.
More about cleaning or sanitizing problemsHand Drying Provision (Pf)
Provide paper towels at the handwash sink.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Mar 9, 2026 · Original Source
Inspection
1 recorded violation
System Maintained in Good Repair (C)
Preparation sink in the main kitchen area with no air gap. Provide.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Dec 30, 2025 · Original Source
Inspection
3 recorded violations
Nonfood Contact Surfaces (C)
Walls near and around the grill top and hand sink with excess grease and carbon emmissions. Clean to remove all. Portions of floor under the 2 door deli cooler with food spills. Clean to remove. Surface of the 6 top burner with excess carbon build-up. Clean to remove. What appears to be blood pooling in the bottom of the sliver cooler near restroom. Clean to remove all.
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.
More about cleaning or sanitizing problemsSystem Maintained in Good Repair (C)
Preparation sink in the main kitchen area with no air gap. Provide.
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.
More about building upkeep issuesFloors Walls and Ceilings-Cleanability (C)
Portion of flooring located in the back preparation area damaged and sligthly sagging. Address and make any necessary repairs.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Dec 11, 2025 · Original Source
Inspection
7 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Bags of freshly cut produce observed sitting in cooler on top of what appears to be blood from fresh meats. Address and ensure proepr storage to minimize and possability of cross contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Containers of what appears to be KimChi in the grab and go cooler with no labels. Provide.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
More about cleaning or sanitizing problems(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked Tofu observed being left out on counter tops at (72F). Discontinue and ensure all TCS foods are being maintained at below 41F. Tofu was removed at the time of the inspection.
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.
More about food kept at an unsafe temperatureNonfood Contact Surfaces (C)
Walls near and around the grill top and hand sink with excess grease and carbon emmissions. Clean to remove all. Portions of floor under the 2 door deli cooler with food spills. Clean to remove. Surface of the 6 top burner with excess carbon build-up. Clean to remove. What appears to be blood pooling in the bottom of the sliver cooler near restroom. Clean to remove all.
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.
More about cleaning or sanitizing problemsBackflow Prevention Air Gap (P)
Preparation sink in the main kitchen area with no air gap. Provide.
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.
More about water, plumbing, or sewage problemsFloors Walls and Ceilings-Cleanability (C)
Portion of flooring located in the back preparation area damaged and sligthly sagging. Address and make any necessary repairs.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Dec 3, 2025 · Original Source
Inspection
7 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Bags of freshly cut produce observed sitting in cooler on top of what appears to be blood from fresh meats. Address and ensure proepr storage to minimize and possability of cross contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Containers of what appears to be KimChi in the grab and go cooler with no labels. Provide.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
More about cleaning or sanitizing problems(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked Tofu observed being left out on counter tops at (72F). Discontinue and ensure all TCS foods are being maintained at below 41F. Tofu was removed at the time of the inspection.
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.
More about food kept at an unsafe temperatureNonfood Contact Surfaces (C)
Walls near and around the grill top and hand sink with excess grease and carbon emmissions. Clean to remove all. Portions of floor under the 2 door deli cooler with food spills. Clean to remove. Surface of the 6 top burner with excess carbon build-up. Clean to remove. What appears to be blood pooling in the bottom of the sliver cooler near restroom. Clean to remove all.
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.
More about cleaning or sanitizing problemsBackflow Prevention Air Gap (P)
Preparation sink in the main kitchen area with no air gap. Provide.
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.
More about water, plumbing, or sewage problemsFloors Walls and Ceilings-Cleanability (C)
Portion of flooring located in the back preparation area damaged and sligthly sagging. Address and make any necessary repairs.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Nov 26, 2025 · Original Source
Inspection
10 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Defrosted bags of chicken and shrimp observed being stored in the same plastic bins. Discontinue and store appropriately to ensure no cross contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide proper sanitizing solution.
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.
More about cleaning or sanitizing problemsFood Storage Prohibited Areas (C)
Bag of carrots 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.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingThawing (C)
Raw frozen meats observed being thawed at room temperature. Discontinue and ensure proper thawing methods.
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.
More about food kept at an unsafe temperature(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fresh baby sprouts observed being left out at room temperature. Packages of raw meats observed being left out at room temperature (70F). Discontinue and ensure all TCS foods ar ebeing maintained at below 41F.
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.
More about food kept at an unsafe temperatureNonfood-Contact Surfaces (C)
Electric fryer used in main kitchen with no supression system. Discontinue ue of electric fryer unless otherwise authorized.
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.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Walls near and around the 3 bay sink visibly soiled and with food spills. Clean to remove all. Interior of the single glass door cooler in the dry storage room visibly soiled and with food spills. Clean to rmeove.
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.
More about cleaning or sanitizing problemsFloors Walls and Ceilings-Cleanability (C)
Hood and Ventilation tags with a past expiration date from March 2025. Address and provide up to date tags for the re-inspection.
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.
More about cleaning or sanitizing problemsLight Bulbs Protective Shielding (C)
Light in the main kitchen and dry storage rooms with no shields. Provide.
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.
More about building upkeep issuesHandwashing Signage (C)
No signage at hand sink in the main kitchen area. Provide.
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, May 20, 2025 · Original Source
Inspection
10 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Defrosted bags of chicken and shrimp observed being stored in the same plastic bins. Discontinue and store appropriately to ensure no cross contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide proper sanitizing solution.
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.
More about cleaning or sanitizing problemsFood Storage Prohibited Areas (C)
Bag of carrots 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.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingThawing (C)
Raw frozen meats observed being thawed at room temperature. Discontinue and ensure proper thawing methods.
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.
More about food kept at an unsafe temperature(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fresh baby sprouts observed being left out at room temperature. Packages of raw meats observed being left out at room temperature (70F). Discontinue and ensure all TCS foods ar ebeing maintained at below 41F.
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.
More about food kept at an unsafe temperatureNonfood-Contact Surfaces (C)
Electric fryer used in main kitchen with no supression system. Discontinue ue of electric fryer unless otherwise authorized.
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.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Walls near and around the 3 bay sink visibly soiled and with food spills. Clean to remove all. Interior of the single glass door cooler in the dry storage room visibly soiled and with food spills. Clean to rmeove.
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.
More about cleaning or sanitizing problemsFloors Walls and Ceilings-Cleanability (C)
Hood and Ventilation tags with a past expiration date from March 2025. Address and provide up to date tags for the re-inspection.
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.
More about cleaning or sanitizing problemsLight Bulbs Protective Shielding (C)
Light in the main kitchen and dry storage rooms with no shields. Provide.
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.
More about building upkeep issuesHandwashing Signage (C)
No signage at hand sink in the main kitchen area. Provide.
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, May 8, 2025 · Original Source
Inspection
6 recorded violations
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Eggs rolls under heat lamp at 115F. Discarded. Ensure hot holding at 135F or above.
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.
More about food kept at an unsafe temperatureUsing a Handwashing Sink-Operation and Maintenance (Pf)
Pots observed in hand sink. Removed. Hand sink should only be used for hand washing.
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.
More about handwashing problemsSystem Maintained in Good Repair (C)
Hand sink observed leaking into bathroom area. Repair as necessary.
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.
More about building upkeep issuesFloor and Wall Junctures Coved and Enclosed or Sealed (C)
Missing ceiling tiles in production area. Replace.
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.
More about building upkeep issuesControlling Pests (Pf)
Live roach observed in employee bathroom. Provide updated pest report.
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.
More about signs of rodents or insectsWhen a HACCP Plan is Required (C)
Prepped meals out in ambient air. PIC stated they are using TPHC. No logs or sticker being used. Will review if approved when back in Office. Discontinue until approved.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Nov 12, 2024 · Original Source
Inspection
6 recorded violations
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Eggs rolls under heat lamp at 115F. Discarded. Ensure hot holding at 135F or above.
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.
More about food kept at an unsafe temperatureUsing a Handwashing Sink-Operation and Maintenance (Pf)
Pots observed in hand sink. Removed. Hand sink should only be used for hand washing.
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.
More about handwashing problemsSystem Maintained in Good Repair (C)
Hand sink observed leaking into bathroom area. Repair as necessary.
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.
More about building upkeep issuesFloor and Wall Junctures Coved and Enclosed or Sealed (C)
Missing ceiling tiles in production area. Replace.
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.
More about building upkeep issuesControlling Pests (Pf)
Live roach observed in employee bathroom. Provide updated pest report.
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.
More about signs of rodents or insectsWhen a HACCP Plan is Required (C)
Prepped meals out in ambient air. PIC stated they are using TPHC. No logs or sticker being used. Will review if approved when back in Office. Discontinue until approved.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Nov 4, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
8 recorded violations
Common Name-Working Containers (Pf)
Chemical spray bottle observed with no label. Provide.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw shell eggs stored above ready to eat produce in front glass refrigerator. Corrected on site.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingIn-Use Utensils Between-Use Storage (C)
Ice scoop stored on top of cooler. Discontine.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesFood Storage-Preventing Contamination from the Premises (C)
Multiple items stored on ground. Elevate to prevent potential contamination.
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.
More about food not protected from contaminationReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple items without proper date marking. All foods held over 7 days need to be labeled.
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.
More about food kept at an unsafe temperatureCleaning Agents and Sanitizers Availability (Pf)
No sanitizer set up during time of inspection. Ensure sanitizer available at all hours. Person in charge corrected.
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.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Under and sides of equiptment are soiled with grease and debris. Clean to remove.
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.
More about cleaning or sanitizing problemsNo wording provided in the official record.
2024 Health Permit is unpaid. Email isdhealth@boston.gov to request a link for payment.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 29, 2024 · Original Source
Inspection
8 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw shell eggs stored above ready to eat produce in front glass refrigerator. Corrected on site.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingIn-Use Utensils Between-Use Storage (C)
Ice scoop stored on top of cooler. Discontine.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesFood Storage-Preventing Contamination from the Premises (C)
Multiple items stored on ground. Elevate to prevent potential contamination.
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.
More about food not protected from contaminationReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple items without proper date marking. All foods held over 7 days need to be labeled.
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.
More about food kept at an unsafe temperatureCleaning Agents and Sanitizers Availability (Pf)
No sanitizer set up during time of inspection. Ensure sanitizer available at all hours. Person in charge corrected.
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.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Under and sides of equiptment are soiled with grease and debris. Clean to remove.
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.
More about cleaning or sanitizing problemsCommon Name-Working Containers (Pf)
Chemical spray bottle observed with no label. Provide.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNo wording provided in the official record.
2024 Health Permit is unpaid. Email isdhealth@boston.gov to request a link for payment.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 22, 2024 · Original Source