Observed shrimp being thawed at room temperature under the prep table. The PIC was instructed to discontinue this pratice and thaw frozen shrimp under refrigeration at 41F or below or under cold running water. Retrain Staff ( 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed several food items in the two door refrigerator/ undercounter unit and walk-in cooler without any date marking.Provide made/discard date to all food prepped before storing in the refrigerator
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.
Observed shrimp being thawed at room temperature under the prep table. The PIC was instructed to discontinue this pratice and thaw frozen shrimp under refrigeration at 41F or below or under cold running water. Retrain Staff ( 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed several food items in the two door refrigerator/ undercounter unit and walk-in cooler without any date marking.Provide made/discard date to all food prepped before storing in the refrigerator
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, Oct 23, 2026 · Original Source
Inspection
May 29, 2026
Passed
7 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Walk-in/ reach in unit Properly store all raw foods(fish raw shell eggs shrimp) Below Ready to eat foods/properly store all raw foods below ready to eat foods based on cooking temperature requirement.
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
Observed multiples food Items (cucumber cheese sour cream tomatoes pico de gallo) on the cold holding service refrigerator with elavated temperature at 48F and 50F. Provide proper cold holding of 41F and 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Reach in Unit/Walk-in / Properly date mark all ready to eat foods/Provide made/discard date to all food prepped before storing in the refrigerator
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.
Restroom and kitchen observed without employee must wash hand signage/ Provide
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Sticker observed expired April 14 2026/ Provide Updated sticker
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 29, 2026 · Original Source
Inspection
May 22, 2026
Failed
7 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Walk-in/ reach in unit Properly store all raw foods(fish raw shell eggs shrimp) Below Ready to eat foods/properly store all raw foods below ready to eat foods based on cooking temperature requirement.
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
Observed multiples food Items (cucumber cheese sour cream tomatoes pico de gallo) on the cold holding service refrigerator with elavated temperature at 48F and 50F. Provide proper cold holding of 41F and 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Reach in Unit/Walk-in / Properly date mark all ready to eat foods/Provide made/discard date to all food prepped before storing in the refrigerator
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.
Restroom and kitchen observed without employee must wash hand signage/ Provide
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood Sticker observed expired April 14 2026/ Provide Updated sticker
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, 2026 · Original Source
Inspection
Dec 10, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 10, 2025 · Original Source
Inspection
Sep 16, 2025
Passed
3 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several prepared food items without labeling in the walk-in unit and the other refrigerated unit across. 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 590.004/4-501.17-PFCleaning and sanitizing
Official Wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s Notes
Several pans ready for use soiled to touch and sight. Wash properly to rmove.
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, Sep 16, 2025 · Original Source
Inspection
Aug 28, 2025
Failed
3 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several prepared food items without labeling in the walk-in unit and the other refrigerated unit across. 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 590.004/4-501.17-PFCleaning and sanitizing
Official Wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s Notes
Several pans ready for use soiled to touch and sight. Wash properly to rmove.
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, Aug 28, 2025 · Original Source
Inspection
Jan 10, 2025
Passed
4 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Buckets of food stored on walk in floor / Discontinue and elevate at least 6" off of floor
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Condensor fan covers in walk in with visible dust build up / Clean to remove
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
Hand sink blocked with bowls of shredded carrots in basin / Remove and ensure hand sink remains free and clear 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.
Hood tag expired in November 2024 / Hood cleaning scheduled for tonight (12/27/2024)
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 10, 2025 · Original Source
Inspection
Dec 27, 2024
Failed
4 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Buckets of food stored on walk in floor / Discontinue and elevate at least 6" off of floor
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Condensor fan covers in walk in with visible dust build up / Clean to remove
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
Hand sink blocked with bowls of shredded carrots in basin / Remove and ensure hand sink remains free and clear 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.
Hood tag expired in November 2024 / Hood cleaning scheduled for tonight (12/27/2024)
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.
Rice at hot holding unit registered 93F Unit 176F. PIC stated they put it there 30 minutes ago without re-heating it first and moved it to the stove top to reheat immediatley to 165F. Ensure that TCP foods are reheated properly before placing for hot holding.
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 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Wiping cloths containers with sanitizer solution not set up. Set up properly.
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.
Rice at hot holding unit registered 93F Unit 176F. PIC stated they put it there 30 minutes ago without re-heating it first and moved it to the stove top to reheat immediatley to 165F. Ensure that TCP foods are reheated properly before placing for hot holding.
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 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Wiping cloths containers with sanitizer solution not set up. Set up properly.
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.