Official record from Boston Inspectional Services Department, Oct 30, 2026 · Original Source
Inspection
May 15, 2026
Failed (extension granted)
16 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Manager must monitor day to day operations regarding pest control & all cleaning /sanitizing Remove all clutter from basement storage clean & organize Voluntary Closure issued
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
There are multiple items stored directly on the floor in the walkin units.Elevate all stored items off the floor at least 6 inches.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple prepped items in the walkin units are missing datemarkings.Provide datemarkings on all prepped items held 41F or below for over 24 hours
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.
The hood filters were observed with heavy grease & soil buildup.(BFD inspector has viewed the issue) Clean to remove soils.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the wire rack shelving units in the walkins to remove soils & rust Clean the interiors of the fryer units to remove grease buildup Bar #2--Clean the interior /exterior of the dish machine to remove evidence of roach activity
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
The dish room handsink was observed obstructed by shelving & equipment.Maintain handwash sink accessible at all times for proper handwashing. PIC corrected
In Plain English
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Clean the wall behind the fryers & 6 burner range to remove grease & soils. Clean the interior of the trash room to remove soils/food debris & evidence of roach activity
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.
There are lights out above the cook line.Replace bulbs
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
There was evidence of rat activity(droppings multiple locations) Live roach activity(bar #2 dish machine(interior/exterior) basement trash location kitchen dish room floor) Provide a detailed pest report upon re-inspection There were multiple rat cages(traps) positioned throughout the kitchen & basement prep locations.Owner stating staff had placed them.They have since been removed.Dropping are being removed during the inspection.(cleaned & sanitized) Discussed with owner that a licensed pest company must provide service only
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Secure all CO2 tanks
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
Repair the hole in the floor infront of the elevator.(possible pest access)
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Clean the floors throughout to remove grease/soils/food debris & evidence of pest activity
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker expired on 1.17.26(yellow).Provide a proper hood cleaning from a licensed company.Post the new sticker BFD inspector R .Broadway is aware & has been on site.
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, May 15, 2026 · Original Source
Inspection
May 13, 2026
Voluntarily closed
16 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Manager must monitor day to day operations regarding pest control & all cleaning /sanitizing Remove all clutter from basement storage clean & organize Voluntary Closure issued
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
There are multiple items stored directly on the floor in the walkin units.Elevate all stored items off the floor at least 6 inches.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple prepped items in the walkin units are missing datemarkings.Provide datemarkings on all prepped items held 41F or below for over 24 hours
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.
The hood filters were observed with heavy grease & soil buildup.(BFD inspector has viewed the issue) Clean to remove soils.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the wire rack shelving units in the walkins to remove soils & rust Clean the interiors of the fryer units to remove grease buildup Bar #2--Clean the interior /exterior of the dish machine to remove evidence of roach activity
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
The dish room handsink was observed obstructed by shelving & equipment.Maintain handwash sink accessible at all times for proper handwashing. PIC corrected
In Plain English
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Clean the wall behind the fryers & 6 burner range to remove grease & soils. Clean the interior of the trash room to remove soils/food debris & evidence of roach activity
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.
There are lights out above the cook line.Replace bulbs
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
There was evidence of rat activity(droppings multiple locations) Live roach activity(bar #2 dish machine(interior/exterior) basement trash location kitchen dish room floor) Provide a detailed pest report upon re-inspection There were multiple rat cages(traps) positioned throughout the kitchen & basement prep locations.Owner stating staff had placed them.They have since been removed.Dropping are being removed during the inspection.(cleaned & sanitized) Discussed with owner that a licensed pest company must provide service only
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Secure all CO2 tanks
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
Repair the hole in the floor infront of the elevator.(possible pest access)
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Clean the floors throughout to remove grease/soils/food debris & evidence of pest activity
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker expired on 1.17.26(yellow).Provide a proper hood cleaning from a licensed company.Post the new sticker BFD inspector R .Broadway is aware & has been on site.
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, May 13, 2026 · Original Source
Inspection
Nov 13, 2025
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Dead roaches observed in basement area. Dead roaches observed in dry storage area. Clean to remove. Provide an updated pest report.
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, Nov 13, 2025 · Original Source
Inspection
Nov 5, 2025
Failed (extension granted)
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Multiple employees on production line observed 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.
Frozen fish obsevred thawing in stagnet water. Follow proper thawing procedures.
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
Multiple foods in walk in cooler without date marking. Provide for all foods held longer than 24 hours.
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.
Employee observed handling ready to eat produce with bare hands. Person in charge corrected.
In Plain English
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Foil observed on sides of most kitchen equiptment. Remove. Surfaces must be easily cleanable.
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soiled shelfing on production line. Dried goods shelfing observed soiled with food debris. Spice containers observed with heavy food build up on exteior of container. Clean to remove all soils
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Warewash hand sink observed blocked. Corrected on site.
In Plain English
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.
Dead roaches observed in basement area. Dead roaches observed in dry storage area. Clean to remove. Provide an updated pest report.
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, Nov 5, 2025 · Original Source
Inspection
Oct 29, 2025
Failed
11 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Multiple employees on production line observed 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.
Frozen fish obsevred thawing in stagnet water. Follow proper thawing procedures.
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
Multiple foods in walk in cooler without date marking. Provide for all foods held longer than 24 hours.
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.
Employee observed handling ready to eat produce with bare hands. Person in charge corrected.
In Plain English
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Foil observed on sides of most kitchen equiptment. Remove. Surfaces must be easily cleanable.
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soiled shelfing on production line. Dried goods shelfing observed soiled with food debris. Spice containers observed with heavy food build up on exteior of container. Clean to remove all soils
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Warewash hand sink observed blocked. Corrected on site.
In Plain English
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.
Dead roaches observed in basement area. Dead roaches observed in dry storage area. Clean to remove. Provide an updated pest report.
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, Oct 29, 2025 · Original Source
Inspection
Jul 14, 2025
Passed
3 recorded violations
minorCode 590.003/3-305.12-COther
Official Wording
Food Storage Prohibited Areas (C)
Inspector’s Notes
Boxes of meats observed being stored on the ground of the walk-in freezer. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Garlic and oil mixture observed being left out on counter tops. Discontinue and ensure all TCS foods are being maintained at below 41F.
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.
majorCode 590.004/4-204.117-PFCleaning and sanitizing
Official Wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s Notes
Automatice detergent dispensor on teh high temperature dish machine does not appear to be functioninf properly. Address and make any necssary repairs.
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, Jul 14, 2025 · Original Source
Inspection
Jun 11, 2025
Failed
4 recorded violations
minorCode 590.003/3-305.12-COther
Official Wording
Food Storage Prohibited Areas (C)
Inspector’s Notes
Boxes of meats observed being stored on the ground of the walk-in freezer. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Garlic and oil mixture observed being left out on counter tops. Discontinue and ensure all TCS foods are being maintained at below 41F.
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.
majorCode 590.004/4-204.117-PFCleaning and sanitizing
Official Wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s Notes
Automatice detergent dispensor on teh high temperature dish machine does not appear to be functioninf properly. Address and make any necssary repairs.
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.
Hot water faucet to the first hand sink in the main kitchen not functioning properly. Address and make any necessary repairs.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Jun 11, 2025 · Original Source
Inspection
Dec 11, 2024
Passed
4 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
No thermometers observed in kitchen and bar area refrigerators. Provide for all cold storage.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible indicator for high temperature dish washer. 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
No soap for high temperature dish washer. 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.
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.
Official record from Boston Inspectional Services Department, Dec 11, 2024 · Original Source
Inspection
Dec 4, 2024
Failed
4 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
No thermometers observed in kitchen and bar area refrigerators. Provide for all cold storage.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible indicator for high temperature dish washer. 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
No soap for high temperature dish washer. 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.
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.