Inspection
Oct 29, 2026
18 recorded violations
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No Vomit & Diarrhea kit- onsite-Provide. Procedures and supplies will be sent over with this report.
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 Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
No 2026 Health Permit CFPM Allergen or Chokesafe. Please provide all certifications and post on the wall. PIC and owner were not knowledgable on allergen or illness policy. Documentation will be sent over with this report. Observed letter grade on window is 2024. Observed a home stove fryolators ice machine toaster oven and microwave. Please provide spec sheets on all equipment. All equipment must be NSF approved. Observed laminated counter tops behind the front counter. Provide commerical grade counter tops.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
No consumer advisory on the static menu board. Offering burgers. Provide consumer advisory.
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 temperatureOfficial Wording
Compliance with Food Law (P)
Inspector’s Notes
Observed ice cream in the freezer with no label. Please provide invoices for the ice cream.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s Notes
No thermometers inside any of the refrigeration units. Provide thermometers
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 temperatureOfficial Wording
Food Temperature Measuring Devices (Pf)
Inspector’s Notes
No working food thermometer on site. 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 temperatureOfficial Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible thermometer or 160 thermal strips on site. Provide for the high temp dishmachine
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 temperatureOfficial Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
No sanitizer at the 3 bay sink or for sanitizer buckets. The container is empty. Provide sanitizer for 3 bay sink and sanitizer buckets.
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 Wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
High temp dishmachine 143 Wash- Rinse- 172 and sometimes it goes to 184 for a second and then back down again. Contact licensed company to repair high temp dishmachine.
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 temperatureOfficial Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Observed dust on the ceiling vent in the bathroom. Clean to remove dust
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 Wording
Backflow Prevention (P)
Inspector’s Notes
PREP SINK- Observed no air gap. Please contact the licensed plumber to install an air gap under the prep sink. Licensed plumber needs to pull a proper permit at 1010 Mass ave. After the air gap has been installed the licensed plumber needs to contact the plumbing inspector to come out and sign off on the work. Health can not sign off until plumbing has approved.
In Plain English
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 problemsOfficial Wording
Using Drain Plugs (C)
Inspector’s Notes
No drain plugs for the 3 bay sink. Provide
In Plain English
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 problemsOfficial Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
No hand soap at the hand sink behind the front counter. Ensure all hand sinks have soap and means to dry hands at all times.
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.
More about handwashing problemsOfficial Wording
Hand Drying Provision (Pf)
Inspector’s Notes
No means to dry hands at any of the hand sinks including the bathroom. Provide means to dry hands at all hand sinks.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Handwashing Signage (C)
Inspector’s Notes
No hand signage at any of the hand sinks. Provide "employee must wash hands" at all hand sinks including bathroom.
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.
More about handwashing problemsOfficial Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Observed a space between the frame and the back exterior door. Repair door to ensure a tight fit and no rodents can enter the establishment. Observed missing ceiling above the stove the kitchen ceiling is not smooth cleanable or durable. Repair. Observed a vent in the middle of the kitchen. All pipes need to be enclosed if over prep area. Enclose pipe. Observed crack tiles behind the counter/lifted flooring in the dining area/and cracked kitchen tiles throughout the kitchen. Repair/replace tiles. All flooring must be smooth cleanable and durable. Observed drying racks that are wooden. Shelving needs to be smooth cleanable and durable. Observed missing molding around the door leading into the kitchen. 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.
More about building upkeep issuesOfficial Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
No hood sticker on the hood. The back splash still has the plastic wrap on it. Contact licensed hood company to inspect hood remove plastic and get a sticker on the hood.
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 Wording
No wording provided in the official record.
Inspector’s Notes
Provide Chokesafe and allergen veribage on all menu's. Documentation will be sent over with this report. Need to apply for an ice cream permit. Selling ice cream with no permit.
In Plain English
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 29, 2026 · Original Source