Inspection
Oct 6, 2026
4 recorded violations
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Handle of scoop observed in bulk product. Remove.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cooked chicken at 100F. Re heated to acceptable temperature. Ensure proper hot holding at 135F 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.
More about food kept at an unsafe temperatureOfficial Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Foods that are date marked are past the 7 day mark. Kimchi date marked 8.23.26. Discarded. Ensure proper date marking
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 Adequacy (C)
Inspector’s Notes
Table top fryer observed not under cooking hood. BFD on site during inspection. Remove fryer or place under hood.
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 record from Boston Inspectional Services Department, Oct 6, 2026 · Original Source