Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was La Mesa Market last inspected?
The most recent inspection on record was on Oct 29, 2026. The result listed by Boston Inspectional Services Department was “Hearing scheduled”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
19 inspections on record, from Jan 17, 2025 to Oct 29, 2026.
Has La Mesa Market ever been closed by the health department?
The records we hold show 1 closure, most recently on Dec 11, 2025.
The Full Inspection History
19 inspections
Inspection
Oct 29, 2026
Hearing scheduled
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
No air gap at prep sink in kitchen area supply 10-16-26: I spoke with the plumber and he is coming out wednesday 10-21-26 to look at the prep sink and give owner and estimate. 10-29-26: Spoke with Plumber he got caught up on another job but was on his way there to do the install and pull the permit with the plumbing dept.
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.
Official record from Boston Inspectional Services Department, Oct 29, 2026 · Original Source
Inspection
Oct 16, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Filter and hood itself with heavy grease build up clean to remove Hood sticker expires in July 2026 ahve cleaned by licensed hood company with BFD.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
No air gap at prep sink in kitchen area supply 10-16-26: I spoke with the plumber and he is coming out wednesday 10-21-26 to look at the prep sink and give owner and estimate.
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.
Official record from Boston Inspectional Services Department, Oct 16, 2026 · Original Source
Inspection
Oct 9, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Filter and hood itself with heavy grease build up clean to remove Hood sticker expires in July 2026 ahve cleaned by licensed hood company with BFD.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
No air gap at prep sink in kitchen area supply
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.
Official record from Boston Inspectional Services Department, Oct 9, 2026 · Original Source
Inspection
Sep 29, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 29, 2026 · Original Source
Inspection
Sep 23, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 23, 2026 · Original Source
Inspection
Aug 17, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.005/5-202.11-CCleaning and sanitizing
Official Wording
Approved System and Cleanable Fixtures (C)
Inspector’s Notes
Faucet broken @ hand sink repair (additional hand sink available to properly wash hands)
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
No Air gap @ prep sink in kitchen supply proper air gap at prep sink
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
1) Hand sink blocked by equipment remove to allow access to properly wash hands. (employee removed at time of inspection) 2) No paper towels at hand sinks supply for all
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.
Official record from Boston Inspectional Services Department, Aug 17, 2026 · Original Source
Inspection
Aug 12, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.005/5-202.11-CCleaning and sanitizing
Official Wording
Approved System and Cleanable Fixtures (C)
Inspector’s Notes
Faucet broken @ hand sink repair (additional hand sink available to properly wash hands)
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
No Air gap @ prep sink in kitchen supply proper air gap at prep sink
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
1) Hand sink blocked by equipment remove to allow access to properly wash hands. (employee removed at time of inspection) 2) No paper towels at hand sinks supply for all
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.
Official record from Boston Inspectional Services Department, Aug 12, 2026 · Original Source
Inspection
Jul 27, 2026
Failed
3 recorded violations
minorCode 590.005/5-202.11-CCleaning and sanitizing
Official Wording
Approved System and Cleanable Fixtures (C)
Inspector’s Notes
Faucet broken @ hand sink repair (additional hand sink available to properly wash hands)
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
No Air gap @ prep sink in kitchen supply proper air gap at prep sink
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
1) Hand sink blocked by equipment remove to allow access to properly wash hands. (employee removed at time of inspection) 2) No paper towels at hand sinks supply for all
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.
Official record from Boston Inspectional Services Department, Jul 27, 2026 · Original Source
Inspection
Mar 20, 2026
Passed
3 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Hood filters with grease build up clean to remove
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.
Hot water faucets aty front hand sink and at 3 bay sink not operating properly 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.
Official record from Boston Inspectional Services Department, Mar 20, 2026 · Original Source
Inspection
Feb 6, 2026
Failed
3 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Hood filters with grease build up clean to remove
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.
Hot water faucets aty front hand sink and at 3 bay sink not operating properly 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.
Official record from Boston Inspectional Services Department, Feb 6, 2026 · Original Source
Inspection
Dec 12, 2025
Passed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
The designated person in charge was not able to answer questions about food safety temperatures and illness policy. The designated person in charge needs to be knowlegable about food safety illness policy and that can take active managerial control of the restaurant. The owner operator who is the only certified food protection manager does not have a set schedule to be at this location. The owner operator states they have signed up a manager to take a certified food protection manager class and test.
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
Upon reinspection observed a container of shredded cheese at 50F stored at ambient temperature on the sandwich cooler cutting board. Store cold TCS at or 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Upon reinspection cooked chicken tenders left on top of stove 78F shredded beef 123F; the person in charge states the workers reheat the beef when they arrive around 11am but are supposed to keep the products on the gas range to hot hold but both times the health inspector has visited hot holding violations have been observed.
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.
Upon reinspection small rodent droppings have not been cleaned from inside the standing rolling transport unit. The pest control report from 12-5-2025 indicates there is sanitation and cleaning measures recommended to deter pests but no pest activity was observed.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
The floor tiles in the kitchen at the cookline are cracked and damaged; repair or replace the damaged tiles. Pink paint above the ice cream freezer next to the steam table is peeling or missing; repair or repaint.
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, Dec 12, 2025 · Original Source
Inspection
Dec 11, 2025
Temporarily closed
The health department recorded a closure at this inspection.
17 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed multiple employees handling food in the kitchen without wearing hair restraints; provide effective hair restraints for food handlers.
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.
There are a number of repeat violations; and foodborne illness risk factors observed during this inspection. Please review this inspection report with your staff and retrain as needed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
The designated person in charge was not able to answer questions about food safety temperatures and illness policy. The designated person in charge needs to be knowlegable about food safety illness policy and that can take active managerial control of the restaurant. The owner operator who is the only certified food protection manager does not have a set schedule to be at this location. The owner operator states they have signed up a manager to take a certified food protection manager class and test.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
In the walkin refigerator observed raw chicken stored directly above raw beef and limes. Store proteins according to their cooking temperatures with raw chicken at the bottom then raw beef and store all raw proteins below any RTE foods like limes.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed french fries left out on top of a refrigerator at ambient temperatures; thaw frozen items in a refrigerator under cool running water or as part of the cooking process.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Upon reinspection observed a container of shredded cheese at 50F stored at ambient temperature on the sandwich cooler cutting board. Store cold TCS at or 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Upon reinspection cooked chicken tenders left on top of stove 78F shredded beef 123F; the person in charge states the workers reheat the beef when they arrive around 11am but are supposed to keep the products on the gas range to hot hold but both times the health inspector has visited hot holding violations have been observed.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
There is only a small refrigerator that is working in the kitchen area and a large multi-door refrigerator that is not working that the staff are using as a prep table. There is not sufficient space in the small refrigerator for the food items that the staff use to prepare dishes so many TCS items are left out on the countertop refrigerator out of active temperature control; repair or replace the large refrigerator in the kitchen so that there is sufficient cold holding capacity for the establishment's operations.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Quats sanitizer in bucket tested at 0ppm. The person in charge refilled the bucket from the automatic mixer and the solution tested at 200ppm. Sanitizer solution should be at ppm per manafactuer instructions.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
There is excessive grease and soils buildup in the kitchen area in the direct vicinity of the fryolator on the walls floors and pipes; clean and sanitize of grease 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.
At the time of the inspection the establishment did not have drain stops to allow for proper usage of the three compartment sink and the three compartment sink is leaking onto the floor when in use; provide drain plugs and repair or replace the three compartment sink or pipes so that it no longer leaks when in use.
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.
Observed the staff propping the side door entrance when cooking due to smoke from cooking; entrances and exits should remain closed to prevent pest entry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
There are no hand towels or approved hand drying devices at any of the hand sinks in the restaurant; provide hand towels at all times or an approved hand drying device to allow for proper hand drying.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Upon reinspection small rodent droppings have not been cleaned from inside the standing rolling transport unit. The pest control report from 12-5-2025 indicates there is sanitation and cleaning measures recommended to deter pests but no pest activity was observed.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
The floor tiles in the kitchen at the cookline are cracked and damaged; repair or replace the damaged tiles. Pink paint above the ice cream freezer next to the steam table is peeling or missing; repair or repaint.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Per the person in charge the exhaust hood is not working properly so they are not using it and because of this the establishment fills up with smoke causing a health hazard and nusiance. Repair or replace hood system so that it is working properly. The person in charge states that someone is scheduled to come on 12-10-2025 to repair 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.
Official record from Boston Inspectional Services Department, Dec 11, 2025 · Original Source
Inspection
Dec 9, 2025
Failed
17 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed multiple employees handling food in the kitchen without wearing hair restraints; provide effective hair restraints for food handlers.
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.
There are a number of repeat violations; and foodborne illness risk factors observed during this inspection. Please review this inspection report with your staff and retrain as needed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
The designated person in charge was not able to answer questions about food safety temperatures illness policy and the correct ppm range of the quats sanitizer that the location uses. The designated person in charge needs to be knowlegable about food safety illness policy sanitization and that can take active managerial control of the restaurant.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
In the walkin refigerator observed raw chicken stored directly above raw beef and limes. Store proteins according to their cooking temperatures with raw chicken at the bottom then raw beef and store all raw proteins below any RTE foods like limes.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed french fries left out on top of a refrigerator at ambient temperatures; thaw frozen items in a refrigerator under cool running water or as part of the cooking process.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cut plaintains 75F pico de gallo 75F shredded cheese 74F sour cream 75F all left on counter at ambient temperature; maintain TCS at 41F or below.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cooked corn in water in left in oven 79F; there was also a pot of stewed beef at 135F that the staff said had been cooked and left in the oven but the oven is not turned on. The staff voluntarily discarded the boiled corn. Keep hot TCS at or above 135F or cool and hold at 41F or below.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
There is only a small refrigerator that is working in the kitchen area and a large multi-door refrigerator that is not working that the staff are using as a prep table. There is not sufficient space in the small refrigerator for the food items that the staff use to prepare dishes so many TCS items are left out on the countertop refrigerator out of active temperature control; repair or replace the large refrigerator in the kitchen so that there is sufficient cold holding capacity for the establishment's operations.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Quats sanitizer in bucket tested at 0ppm. The person in charge refilled the bucket from the automatic mixer and the solution tested at 200ppm. Sanitizer solution should be at ppm per manafactuer instructions.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
There is excessive grease and soils buildup in the kitchen area in the direct vicinity of the fryolator on the walls floors and pipes; clean and sanitize of grease 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.
At the time of the inspection the establishment did not have drain stops to allow for proper usage of the three compartment sink and the three compartment sink is leaking onto the floor when in use; provide drain plugs and repair or replace the three compartment sink or pipes so that it no longer leaks when in use.
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.
Observed the staff propping the side door entrance when cooking due to smoke from cooking; entrances and exits should remain closed to prevent pest entry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
There are no hand towels or approved hand drying devices at any of the hand sinks in the restaurant; provide hand towels at all times or an approved hand drying device to allow for proper hand drying.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
On a coffin rolling cart next to a freezer observed small dark rodent droppings along the outer edge of the cart and on sheet trays inside the rolling cart. The pest control report provided by the person in charge from 12-5-2025 indicates the PCO had captured two German cockroaches and recommened more extensive cleaning of the cooking surfaces in the kitchen and drains to remove food sources for the pests. Have pest control operator perform another service as soon as possible clean and sanitize surfaces of rodent droppings and provide pest control report to damien.yee@boston.gov
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
The floor tiles in the kitchen at the cookline are cracked and damaged; repair or replace the damaged tiles. Pink paint above the ice cream freezer next to the steam table is peeling or missing; repair or repaint.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Per the person in charge the exhaust hood is not working properly so they are not using it and because of this the establishment fills up with smoke causing a health hazard and nusiance. Repair or replace hood system so that it is working properly. The person in charge states that someone is scheduled to come on 12-10-2025 to repair 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.
Official record from Boston Inspectional Services Department, Dec 9, 2025 · Original Source
Inspection
Jun 6, 2025
Passed
8 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Noted no certificate for Certified food protection manager.Provide
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Only 1 drain plugs available for 3 bay sink. Provide 2 more.
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.
Noted leak at the hand sink next to the 3 bay sink. 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.
Noted lots of mice dropings on top of the water heater and under the shelves in the dry storage. Provide a detail pest report and clean with frequency
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
Area near the office needs to be clutter free remove ladders and unnecessary items.
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
Noted exit door by the prep sink exposed insulation and peeling paint. 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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted floors/walls at the cookline and near the trash storage bin heavily soiled with food splatter and grease.Clean with frequency. Noted walkin floor with food residue. clean Noted back door entrance has heavy grease build up. Clean Clean under the quipment/shelves/under the 3 bay sink/prep sink/water heater in the kitchen.
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, Jun 6, 2025 · Original Source
Inspection
May 30, 2025
Failed (extension granted)
11 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Noted no certificate for Certified food protection manager.Provide
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Noted no santizer strip for quart sanitizer in the 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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Only 1 drain plugs available for 3 bay sink. Provide 2 more.
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
Noted blender stored in a hand sink. Discontinue
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.
Noted leak at the hand sink next to the 3 bay sink. 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.
Noted lots of mice dropings on top of the water heater and under the shelves in the dry storage. Provide a detail pest report and clean with frequency
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
Area near the office needs to be clutter free remove ladders and unnecessary items.
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
Noted exit door by the prep sink exposed insulation and peeling paint. 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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted floors/walls at the cookline and near the trash storage bin heavily soiled with food splatter and grease.Clean with frequency. Noted walkin floor with food residue. clean Noted back door entrance has heavy grease build up. Clean Clean under the quipment/shelves/under the 3 bay sink/prep sink/water heater in the kitchen.
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 30, 2025 · Original Source
Inspection
May 22, 2025
Failed
9 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Noted no certificate for Certified food protection manager.Provide
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Noted no santizer strip for quart sanitizer in the 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Noted blender stored in a hand sink. Discontinue
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.
Noted leak at the hand sink next to the 3 bay sink. 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.
Noted lots of mice dropings on top of the water heater and under the shelves in the dry storage. Provide a detail pest report and clean with frequency
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Noted exit door by the prep sink exposed insulation and peeling paint. 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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted floors/walls at the cookline and near the trash storage bin heavily soiled with food splatter and grease.Clean with frequency. Noted walkin floor with food residue. 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.
Official record from Boston Inspectional Services Department, May 22, 2025 · Original Source
Inspection
Jan 22, 2025
Passed
2 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Observed previous owner certificates. Provide current certificates of new owners
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.
Observed hand sink in prep kitchen not operating with constant running water. Contact licensed plumber for repairs to ensure constant flow of water in all sinks
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, Jan 22, 2025 · Original Source
Inspection
Jan 21, 2025
Failed (extension granted)
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
Observed previous owner certificates. Provide current certificates of new owners
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.
Observed no food thermometers on site for testing of TCS foods. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed hand sink blocked with equipment; Maintain clear and accessible for hand washing only. COS
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.
Observed hand sink in prep kitchen not operating with constant running water. Contact licensed plumber for repairs to ensure constant flow of water in all sinks
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Observed hood sticker expired. Contact licensed hood cleaning company for appointment
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, Jan 21, 2025 · Original Source
Inspection
Jan 17, 2025
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
Observed previous owner certificates. Provide current certificates of new owners
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.
Observed no food thermometers on site for testing of TCS foods. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed hand sink blocked with equipment; Maintain clear and accessible for hand washing only. COS
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.
Observed hand sink in prep kitchen not operating with constant running water. Contact licensed plumber for repairs to ensure constant flow of water in all sinks
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Observed hood sticker expired. Contact licensed hood cleaning company for appointment
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.