Inspection
Nov 3, 2026
15 recorded violations
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
PIC unable to provide procedure & kit for V&D clean up . Provide & maintain accessible Inspector will provide procedure to the operator via email.
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) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s Notes
At the time of the inspection staff on duty was unable to answer question pertaining to food safety/ risk factors.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Violations noted on the inspection report. PIC to review and train staff on violations noted on the inspection report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Shell tags observed missing last sold date and not keep in chronological order. Discussed at the time of inspection
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
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
AC excess water observed dispensing inside kitchen main handsink. Discontinue Ice dispensing scoop observed stored inside ice for beverage. Discontinue (cos)
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.
More about food not protected from contaminationOfficial Wording
Thawing (C)
Inspector’s Notes
Observed raw calamari & raw shrimp thawing in stagnant water Discontinue & thaw as reviewed doing the inspection
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
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several containers of prepped foods observed missing date marking. Provide date marking to all prior to storing
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
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Hood vent & attachment observed dusty. Clean to remove Hood sticker expires: 12.4.26
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
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Multiple refrigeration unit observed without a thermometer. Provide & keep visible
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
PIC unable to provide a metal probe thermometer.
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
PIC unable to provide sanitizer non rinse detergent for the 2 bay sink on site. 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.
More about cleaning or sanitizing problemsOfficial Wording
Cutting Surfaces (C)
Inspector’s Notes
Cutting board observed heavily scored. Replace/resurface
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Backflow Prevention Device Location (C)
Inspector’s Notes
2 bay sink ( 2 of them) on site observed direct to waste. Per staff fruits and veggies gets washed in the 2 bay sink downstairs directe to waste/ missing air gap. PIC to provide detailed plumbers report on the cost of install of air gap to: inca.prince@boston.gov Plumbers report was provided to be reviewed by ISD management
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
System Maintained in Good Repair (C)
Inspector’s Notes
Observed PVC piping under lower level handwashing sink. Repair according to plumbing code.
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
Backflow Prevention (P)
Inspector’s Notes
2 bay sink ( 2 of them) on site observed direct to waste. Per staff fruits and veggies gets washed in the 2 bay sink downstairs directe to waste/ missing air gap. PIC to provide detailed plumbers report on the cost of install of air gap to: inca.prince@boston.gov
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 record from Boston Inspectional Services Department, Nov 3, 2026 · Original Source