Inspection
Oct 13, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 13, 2026 · Original Source
Eating & Drinking · Boston, MA
Cannonball Cafe
383 Dorchester Av
Last inspected Oct 13, 2026 · View Map ↗ · Compare ↗
Passed
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Cannonball Cafe last inspected?
- The most recent inspection on record was on Oct 13, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 14 inspections on record, from Sep 27, 2023 to Oct 13, 2026.
- Has Cannonball Cafe ever been closed by the health department?
- No closure appears in the 14 inspection records we hold for this business. The earliest is dated Sep 27, 2023.
The Full Inspection History
14 inspectionsInspection
May 6, 2026
Passed
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed food handlers in kitchen without hair restraints. Provide and ensure hair restraints are worn while handling 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.
More about employee hygiene or health policy issuesminorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed squeeze bottles stored in reach in units unidentified. Provide a label with the common name of food item stored inside
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-306.11-PContamination
Official Wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s Notes
Observed exposed pastries stored at front counter. Provide a covering to prevent contamination. COS
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.
More about food not protected from contaminationcriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed milk stored at front counter @ 48F. Discussed with PIC to maintain cold holding @ 41F or below. Disposed
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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed heavy coffee spills on ice cooler stored at front counter. Clean to remove all spills
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, May 6, 2026 · Original Source
Inspection
Apr 29, 2026
Failed
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed food handlers in kitchen without hair restraints. Provide and ensure hair restraints are worn while handling 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.
More about employee hygiene or health policy issuesminorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed squeeze bottles stored in reach in units unidentified. Provide a label with the common name of food item stored inside
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-306.11-PContamination
Official Wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s Notes
Observed exposed pastries stored at front counter. Provide a covering to prevent contamination. COS
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.
More about food not protected from contaminationcriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed milk stored at front counter @ 48F. Discussed with PIC to maintain cold holding @ 41F or below. Disposed
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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed heavy coffee spills on ice cooler stored at front counter. Clean to remove all spills
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Apr 29, 2026 · Original Source
Inspection
Mar 6, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 6, 2026 · Original Source
Inspection
Jul 22, 2025
Passed
3 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Noted staff not wearing hair restrain while making drinks.Provide
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.
More about employee hygiene or health policy issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths on the front counter.Discontinue and retrain staff to store soiled cloth in a sanitizer
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Vent above the menu is heavily soiled with dust.Clean with frequency
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jul 22, 2025 · Original Source
Inspection
Jul 15, 2025
Failed
3 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Noted staff not wearing hair restrain while making drinks.Provide
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.
More about employee hygiene or health policy issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths on the front counter.Discontinue and retrain staff to store soiled cloth in a sanitizer
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Vent above the menu is heavily soiled with dust.Clean with frequency
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jul 15, 2025 · Original Source
Inspection
Feb 18, 2025
Passed
4 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Staff not wearing hair restraint. Provide
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.
More about employee hygiene or health policy issuesminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Food stored on the floor in the dry area. Remove and store elevated at 6 inches from the floor.
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.
More about food not protected from contaminationminorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
Observed a hole in the ceiling above the mop closest. Repair
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Vent above the menu board on the wall heavily soiled. Clean with frequency Vent and light shield in the prep area has visible dust. Clean with frequency
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Feb 18, 2025 · Original Source
Inspection
Feb 10, 2025
Failed
4 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Staff not wearing hair restraint. Provide
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.
More about employee hygiene or health policy issuesminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Food stored on the floor in the dry area. Remove and store elevated at 6 inches from the floor.
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.
More about food not protected from contaminationminorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
Observed a hole in the ceiling above the mop closest. Repair
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Vent above the menu board on the wall heavily soiled. Clean with frequency Vent and light shield in the prep area has visible dust. Clean with frequency
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Feb 10, 2025 · Original Source
Inspection
Nov 26, 2024
Report filed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
CFPM expired in February 2024. Provide PIC is in the process of renewing
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.
More about paperwork, training, or posting issuesminorCode 590.003/3-302.15-COther
Official Wording
Washing Fruits and Vegetables (C)
Inspector’s Notes
Observed fruits and vegetables not washed before use. Retrain staff to wash fruits and veg. in the prep sink only before prepping
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Utensils stored in stagnant water in service station and in a sanitizing solution. Discontinue
In Plain English
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths not in a sanitizer in the front counter/kitchen area. Store in sanitizer solution
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.
More about cleaning or sanitizing problemsmajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Person In Charge was not able to locate the test strip for Quat sanitizer for 3 bay sink. 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.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Upright Refrigerator in the kitchen area has food spills on the bottom shelf. Clean Oven in the kitchen has heavy residue of grease. Clean
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Vent above the cooking area has heavy dust build. Clean
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Nov 26, 2024 · Original Source
Inspection
Nov 20, 2024
Failed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
CFPM expired in February 2024. Provide PIC is in the process of renewing
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.
More about paperwork, training, or posting issuesminorCode 590.003/3-302.15-COther
Official Wording
Washing Fruits and Vegetables (C)
Inspector’s Notes
Observed fruits and vegetables not washed before use. Retrain staff to wash fruits and veg. in the prep sink only before prepping
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Utensils stored in stagnant water in service station and in a sanitizing solution. Discontinue
In Plain English
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths not in a sanitizer in the front counter/kitchen area. Store in sanitizer solution
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.
More about cleaning or sanitizing problemsmajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Person In Charge was not able to locate the test strip for Quat sanitizer for 3 bay sink. 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.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Upright Refrigerator in the kitchen area has food spills on the bottom shelf. Clean Oven in the kitchen has heavy residue of grease. Clean
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Vent above the cooking area has heavy dust build. Clean
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Nov 20, 2024 · Original Source
Inspection
Aug 2, 2024
Passed
10 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Staff without hair restraints. Provide.
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.
More about employee hygiene or health policy issuesmajorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official Wording
Assignment (Pf)
Inspector’s Notes
Certified Food Protection Manager (CFPM) certificate is expired. Person in charge (PIC) was not trained by CFPM on duties in the absence of CFPM.
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.
More about paperwork, training, or posting issuesmajorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC was unable to demonstrate knowledge of illness policy and other duties not performed as stated in the violations. must be trained on duties per regulations
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.11-COther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s Notes
Several foods stored unwrapped in freezer. Stored properly covered.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Utensils stored in sanitizing solution in the kitchen. Discontinue.
In Plain English
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths not in sanitizer solution in all prep areas. Store 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.
More about cleaning or sanitizing problemscriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Microgreens stored in cold holding out of temperature control 41F- 47FF. PIC to stored at or below 41F. Verify approved wholesale source for microgreens.
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.
More about food kept at an unsafe temperaturemajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Foods prepared and stored refrigerated are not dated. Provide.
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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Ovens soiled on exterior and interior with heavy dried food soils interiors of front service and kitchen units with food soils and crumbs cutting board soiled. Interior of mop sink cabinet very soiled. Wash rinse and sanitize all surfaces.
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
Multiple droppings on floor below oven. Provide a current detailed pest report from a licensed exterminator.
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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Aug 2, 2024 · Original Source
Inspection
Jul 26, 2024
Hearing scheduled
19 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Staff without hair restraints. Provide.
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.
More about employee hygiene or health policy issuesmajorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official Wording
Assignment (Pf)
Inspector’s Notes
Certified Food Protection Manager (CFPM) certificate is expired. Person in charge (PIC) was not trained by CFPM on duties in the absence of CFPM.
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.
More about paperwork, training, or posting issuesmajorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC was unable to demonstrate knowledge of illness policy and other duties not performed as stated in the violations. must be trained on duties per regulations
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.11-COther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s Notes
Several foods stored unwrapped in freezer. Stored properly covered.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Squeeze bottles and containers not labeled. Provide after removed from bulk containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Utensils stored in sanitizing solution in the kitchen. Discontinue.
In Plain English
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths not in sanitizer solution in all prep areas. Store 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.
More about cleaning or sanitizing problemscriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Microgreens stored in cold holding out of temperature control 41F- 47FF. PIC to stored at or below 41F. Verify approved wholesale source for microgreens.
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.
More about food kept at an unsafe temperaturemajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Foods prepared and stored refrigerated are not dated. Provide.
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.
More about food kept at an unsafe temperaturemajorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
No consumer advisory for eggs cooked to order. Provide or full cooked all foods.
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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.12-PFFood temperature
Official Wording
Food Temperature Measuring Devices (Pf)
Inspector’s Notes
No food thermometer to verify temperatures. Provide.
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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test kit for lactic acid nor quats sanitizer. 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.
More about cleaning or sanitizing problemsmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Ovens soiled on exterior and interior with heavy dried food soils interiors of front service and kitchen units with food soils and crumbs cutting board soiled. Interior of mop sink cabinet very soiled. Wash rinse and sanitize all surfaces.
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.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.11-C1Equipment and utensils
Official Wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s Notes
Linens and clothing are stored on the floor. Store properly elevated clean protected.
In Plain English
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 issuesmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
No paper towels at the kichen handwash sink. Provide to effectively dry hands after washing.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
Multiple droppings on floor below oven. Provide a current detailed pest report from a licensed exterminator.
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.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Several non food service items stored throughout kitchen. Areas are disorganized. Remove and provide additional storage / shelving for food paper goods and utenils.
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.
More about building upkeep issuescriticalCode 590.007/7-201.11-POther
Official Wording
Separation-Storage (P)
Inspector’s Notes
Cleaners stored in food prep sink with utensils and on food contact surfaces. Store chemicals properly away from food equipment utensils linens and paper products. Remove all items from the prep sink. Clean / sanitize and use for food prep only.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.007/7-204.11-PChemicals
Official Wording
Sanitizers Criteria-Chemicals (P)
Inspector’s Notes
Quats sanitizer exceeds 400 PPM. PIC taking corrective action. Instructions posted are for lactic acid sanitizer. Provide instructions for quaternary ammonium sanitizer when in use.
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Jul 26, 2024 · Original Source
Inspection
Jul 24, 2024
Failed
19 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Staff without hair restraints. Provide.
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.
More about employee hygiene or health policy issuesmajorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official Wording
Assignment (Pf)
Inspector’s Notes
Certified Food Protection Manager (CFPM) certificate is expired. Person in charge (PIC) was not trained by CFPM on duties in the absence of CFPM.
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.
More about paperwork, training, or posting issuesmajorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC was unable to demonstrate proper sanitizer dilution doesn't have a food thermometer to check temperatures illness policy unknown and other duties not performed as stated in the violations. must be trained on duties per regulations
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.11-COther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s Notes
Several foods stored unwrapped in freezer. Stored properly covered.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Squeeze bottles and containers not labeled. Provide after removed from bulk containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Utensils stored in stagnant water in service station and in sanitizing solution in the kitchen. Discontinue.
In Plain English
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths not in sanitizer solution in all prep areas. Store 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.
More about cleaning or sanitizing problemscriticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Microgreens stored above cold holding out of temperature control for unknown time 52.8F / 57F. PIC to discard.
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.
More about food kept at an unsafe temperaturemajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Foods prepared and stored refrigerated are not dated. Provide.
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.
More about food kept at an unsafe temperaturemajorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
No consumer advisory for eggs cooked to order. Provide or full cooked all foods.
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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.12-PFFood temperature
Official Wording
Food Temperature Measuring Devices (Pf)
Inspector’s Notes
No food thermometer to verify temperatures. Provide.
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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test kit for lactic acid nor quats sanitizer. 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.
More about cleaning or sanitizing problemsmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Ovens soiled on exterior and interior mixer with heavy dried food soils interiors of front service and kitchen units with food soils and crumbs cutting board soiled. Interior of mop sink cabinet very soiled. Wash rinse and sanitize all surfaces.
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.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.11-C1Equipment and utensils
Official Wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s Notes
Linens and clothing are stored on the floor. Store properly elevated clean protected.
In Plain English
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 issuesmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
No paper towels at the kichen handwash sink. Provide to effectively dry hands after washing.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
Multiple droppings on floor below oven. Provide a current detailed pest report from a licensed exterminator.
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.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Several non food service items stored throughout kitchen. Areas are disorganized. Remove and provide additional storage / shelving for food paper goods and utenils.
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.
More about building upkeep issuescriticalCode 590.007/7-201.11-POther
Official Wording
Separation-Storage (P)
Inspector’s Notes
Cleaners stored in food prep sink with utensils and on food contact surfaces. Store chemicals properly away from food equipment utensils linens and paper products. Remove all items from the prep sink. Clean / sanitize and use for food prep only.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.007/7-204.11-PChemicals
Official Wording
Sanitizers Criteria-Chemicals (P)
Inspector’s Notes
Quats sanitizer exceeds 400 PPM. PIC taking corrective action. Instructions posted are for lactic acid sanitizer. Provide instructions for quaternary ammonium sanitizer when in use.
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Jul 24, 2024 · Original Source
Inspection
Sep 27, 2023
Report filed
3 recorded violations
minorCode 590.003/3-302.11-COther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s Notes
Ensure all baked goods available for sale by the front counter / cash register area have a proper sneeze guard / barrier set in place to reduce potential contamination - address as discussed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Clearly identify the storage room of the business located in a common area of the building where the restaurant resides in - keep the door locked when not in use to reduce potential contamination from the public
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.
More about food not protected from contaminationminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Clean to remove clutter and debris in the food prep area in the rear to enhance an easier food flow - relocate any personal items and articles not necessary to food flow during food prep
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Sep 27, 2023 · Original Source