Inspection
Oct 22, 2026
10 recorded violations
Official Wording
Clean Condition-Outer Clothing (C)
Inspector’s Notes
Ensure all food handlers are wearing clean outter attire - aprons - uniforms - clothing as discussed
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
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Set up as we discussed and place where needed in the food prep area
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
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
A couple of menu items are missing the proper disclosure / reminder - make the necessary corrections where needed
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
Sponges Use Limitation (C)
Inspector’s Notes
Discontinue to use sponges to clean food contact surfaces - set up sanitizing buckets with wiping cloths as discussed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Clean all cutting boards with deep lacerations in the kitchen / food prep locations - if they cannot be cleaned and sanitized properly replace
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
Ventilation Hood Systems Drip Prevention (C)
Inspector’s Notes
Clean the lower section of the walls behind all cooking equipment as well as the floors underneath this equipment from visible food spills
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
Drain boards (C)
Inspector’s Notes
Need to have more room to properly air dry large pots and pans - slotted wire shelving units located above the three bay sink is a good spot to utilize
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
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean inside / outside of all freezer / refrigeration units where needed from all visible food spills stains and 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.
More about cleaning or sanitizing problemsOfficial Wording
Grease Trap(C)
Inspector’s Notes
Maintainn clean - remove all visible rust and obnoxious odors
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
Post " Hand Washing Only " signage at all designated hand sinks
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 record from Boston Inspectional Services Department, Oct 22, 2026 · Original Source