Low temp glass washer in kitchen is inoperable. PIC states slated to be repaired. Will verify upon reinspection.
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.
Quats sanitizer dispensing at 63F. Repair to dispense at 75F. Alternative means to sanitize equipment in place. Parts on order as of 10/26/26. PIC to manually mix sanitizer as needed according to sds label instructions.
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, Oct 26, 2026 · Original Source
Inspection
Oct 19, 2026
Failed
2 recorded violations
majorCode 590.004/4-501.114-PFChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s Notes
Quats sanitizer dispensing at 63F. Repair to dispense at 75F. Alternative means to sanitize equipment in place.
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.
Low temp glass washer in kitchen is inoperable. PIC states slated to be repaired. Will verify upon reinspection.
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, Oct 19, 2026 · Original Source
Inspection
Jan 30, 2026
Passed
5 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No vomit cleanup kit or procedures on site. Provide. Emailed procedures.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cooked taco meat 56F beans 52F. PIC removed items made within the hour from service to cool to below 41F. Corrected on site.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Font size on menu for consumer advisory is too small. Provide font size 11 or above.
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, Jan 30, 2026 · Original Source
Inspection
Jan 12, 2026
Failed
5 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No vomit cleanup kit or procedures on site. Provide. Emailed procedures.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cooked taco meat 56F beans 52F. PIC removed items made within the hour from service to cool to below 41F. Corrected on site.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Font size on menu for consumer advisory is too small. Provide font size 11 or above.
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.
Dish room--Drain under the #1 low temp dish machine is clogged machine placed out of service. Repair/unclogged drain unit
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.
Dish room--Drain under the #1 low temp dish machine is clogged machine placed out of service. Repair/unclogged drain unit
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 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the floors to remove excess stagnate water.
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.
Water is flowing over the floor from under the low temp dish machine Repair drainpipe. Main bar--Drain under the #1 low temp dish machine is clogged machine placed out of service. Repair/unclogged drain unit
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 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the floors to remove excess stagnate water.
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 30, 2025 · Original Source
Inspection
Oct 25, 2024
Passed
5 recorded violations
majorCode 590.004/4-204.112-PFFood temperature
Official Wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s Notes
Provide an irreversible temperature indicator for the high temp dish machine
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
High temp dish machine observed not sanitizing properly.Repair Maintain hot water sanitizer 180-194F or per manufactures instructions Discontinue using. Alternate machine is available
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the floor behind the dish machine to remove debris & broken glass
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, Oct 25, 2024 · Original Source
Inspection
Oct 16, 2024
Failed
5 recorded violations
majorCode 590.004/4-204.112-PFFood temperature
Official Wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s Notes
Provide an irreversible temperature indicator for the high temp dish machine
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
High temp dish machine observed not sanitizing properly.Repair Maintain hot water sanitizer 180-194F or per manufactures instructions Discontinue using. Alternate machine is available
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the floor behind the dish machine to remove debris & broken glass
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, Oct 16, 2024 · Original Source
Inspection
May 14, 2024
Passed
4 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Shell tags missing datemarkings.Maintain shell tags for 90 days in chronological order with the dates of the last served /sold current.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Items at the sushi station reading 55-60F. (Sliced mango 60F Raw chopped tuna 55F ) .Maintain items 41F or below PIC removed to cool /hold 41F or below PIC stating items were recently prepped Discussed cooling/cold holding with the PIC
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, May 14, 2024 · Original Source
Inspection
Apr 29, 2024
Failed
4 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Shell tags missing datemarkings.Maintain shell tags for 90 days in chronological order with the dates of the last served /sold current.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Items at the sushi station reading 55-60F. (Sliced mango 60F Raw chopped tuna 55F ) .Maintain items 41F or below PIC removed to cool /hold 41F or below PIC stating items were recently prepped Discussed cooling/cold holding with the PIC
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.