Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several products in the walkin date marked passed 7 days .Discard/Monitor and train staff COS by the PIC/ Voluntarily discarded
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several products in the walkin date marked passed 7 days .Discard/Monitor and train staff COS by the PIC/ Voluntarily discarded
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source
Inspection
Nov 24, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 24, 2025 · Original Source
Inspection
Apr 22, 2025
Passed
2 recorded violations
minorCode 590.006/6-201.18-CFacility maintenance
Official Wording
Walls and Ceilings Studs Joists and Rafters (C)
Inspector’s Notes
Holes in ceiling possible rodent entries seal or 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.
Roaches seen on wall in back prep 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.
Official record from Boston Inspectional Services Department, Apr 22, 2025 · Original Source
Inspection
Mar 20, 2025
Failed
2 recorded violations
minorCode 590.006/6-201.18-CFacility maintenance
Official Wording
Walls and Ceilings Studs Joists and Rafters (C)
Inspector’s Notes
Holes in ceiling possible rodent entries seal or 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.
Roaches seen on wall in back prep 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.
Official record from Boston Inspectional Services Department, Mar 20, 2025 · Original Source
Inspection
Dec 13, 2024
Passed
1 recorded violation
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Chowder @ 46f ensure proper cooling od cooked and cooled products. Manager instructed employee to reheat products to 165f
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, Dec 13, 2024 · Original Source
Inspection
Dec 4, 2024
Failed
1 recorded violation
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Chowder @ 46f ensure proper cooling od cooked and cooled products. Manager instructed employee to reheat products to 165f
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.