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Eating & Drinking · Boston, MA

Mala Town

190 Harvard Av

Last inspected Oct 15, 2026 · View Map ↗ · Compare ↗

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Mala Town last inspected?
The most recent inspection on record was on Oct 15, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 5 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
12 inspections on record, from Sep 9, 2024 to Oct 15, 2026.
Has Mala Town ever been closed by the health department?
No closure appears in the 12 inspection records we hold for this business. The earliest is dated Sep 9, 2024.

The Full Inspection History

12 inspections

Inspection

Oct 15, 2026

Passed

5 recorded violations

criticalCode 590.004/4-501.111-PFood temperature

Official Wording

Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)

Inspector’s Notes

Low Temp Dish machine does not register any sanitizer level. Repair to mantain 50-100 ppm chlorine. Warewashing must take place at three bay sink until repair is completed.

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 temperature
majorCode 590.005/5-205.11-PFHandwashing

Official Wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s Notes

Handsink near the cooking line with a hose attached to faucet taking water to cooking line. Remove keep accessible all the time for handwashing use only

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 problems
minorCode 590.005/5-205.15-CFacility maintenance

Official Wording

System Maintained in Good Repair (C)

Inspector’s Notes

Slow leak from ceiling pipe at lower level prep area. 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.

More about building upkeep issues
majorCode 590.006/6-301.12-PFOther

Official Wording

Hand Drying Provision (Pf)

Inspector’s Notes

Handsink near cooking line without paper towel. Provide.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official Wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s Notes

Hood Vent Sticker does not indicate what year and day the cleaning is performed (only month) also does not indicate expiration month. Provide a proper cleaning sticker by your hood vent company.

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 problems

Official record from Boston Inspectional Services Department, Oct 15, 2026 · Original Source

Inspection

Oct 8, 2026

Failed

5 recorded violations

criticalCode 590.004/4-501.111-PFood temperature

Official Wording

Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)

Inspector’s Notes

Low Temp Dish machine does not register any sanitizer level. Repair to mantain 50-100 ppm chlorine. Warewashing must take place at three bay sink until repair is completed.

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 temperature
majorCode 590.005/5-205.11-PFHandwashing

Official Wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s Notes

Handsink near the cooking line with a hose attached to faucet taking water to cooking line. Remove keep accessible all the time for handwashing use only

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 problems
minorCode 590.005/5-205.15-CFacility maintenance

Official Wording

System Maintained in Good Repair (C)

Inspector’s Notes

Slow leak from ceiling pipe at lower level prep area. 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.

More about building upkeep issues
majorCode 590.006/6-301.12-PFOther

Official Wording

Hand Drying Provision (Pf)

Inspector’s Notes

Handsink near cooking line without paper towel. Provide.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official Wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s Notes

Hood Vent Sticker does not indicate what year and day the cleaning is performed (only month) also does not indicate expiration month. Provide a proper cleaning sticker by your hood vent company.

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 problems

Official record from Boston Inspectional Services Department, Oct 8, 2026 · Original Source

Inspection

May 18, 2026

Passed

7 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official Wording

Wiping Cloths Use Limitation (C)

Inspector’s Notes

Wiping cloths stored wet on counters. Store properly in sanitizer solution.

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 problems
criticalCode 590.003/3-501.16-PFood temperature

Official Wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s Notes

Observed large amount of eggs in ambient temperature (registered 60F). PIC stated they had been out for 1 hour and moved them inside the refrigerating unit. Mantain 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.

More about food kept at an unsafe temperature
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Magnetic Strip for knives storage with rust. Clean to remove or replace. Flip top freezers at lower level with thick layers of ice. Remove and clean 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.

More about cleaning or sanitizing problems
minorCode 590.006/6-201.12-CFacility maintenance

Official Wording

Floors Walls and Ceilings Utility Lines (C)

Inspector’s Notes

Floor at lower level uneven with peeled paint. Re-paint to seal it properly.

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 issues
minorCode 590.006/6-301.14-CHandwashing

Official Wording

Handwashing Signage (C)

Inspector’s Notes

Toilet handsinks without proper 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.

More about handwashing problems
minorCode 590.006/6-501.13-CCleaning and sanitizing

Official Wording

Cleaning Floors Dustless Methods (C)

Inspector’s Notes

Wall behind three bay sink soiled. Clean 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.

More about cleaning or sanitizing problems
minorCode 590.006/6-201.17-CFacility maintenance

Official Wording

Walls and Ceilings Attachments (C)

Inspector’s Notes

Ceilig at lower level with damaged ceiling tiles . Replace.

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 issues

Official record from Boston Inspectional Services Department, May 18, 2026 · Original Source

Inspection

May 11, 2026

Failed

7 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official Wording

Wiping Cloths Use Limitation (C)

Inspector’s Notes

Wiping cloths stored wet on counters. Store properly in sanitizer solution.

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 problems
criticalCode 590.003/3-501.16-PFood temperature

Official Wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s Notes

Observed large amount of eggs in ambient temperature (registered 60F). PIC stated they had been out for 1 hour and moved them inside the refrigerating unit. Mantain 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.

More about food kept at an unsafe temperature
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Magnetic Strip for knives storage with rust. Clean to remove or replace. Flip top freezers at lower level with thick layers of ice. Remove and clean 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.

More about cleaning or sanitizing problems
minorCode 590.006/6-201.12-CFacility maintenance

Official Wording

Floors Walls and Ceilings Utility Lines (C)

Inspector’s Notes

Floor at lower level uneven with peeled paint. Re-paint to seal it properly.

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 issues
minorCode 590.006/6-201.17-CFacility maintenance

Official Wording

Walls and Ceilings Attachments (C)

Inspector’s Notes

Ceilig at lower level with damaged ceiling tiles . Replace.

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 issues
minorCode 590.006/6-301.14-CHandwashing

Official Wording

Handwashing Signage (C)

Inspector’s Notes

Toilet handsinks without proper 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.

More about handwashing problems
minorCode 590.006/6-501.13-CCleaning and sanitizing

Official Wording

Cleaning Floors Dustless Methods (C)

Inspector’s Notes

Wall behind three bay sink soiled. Clean 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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, May 11, 2026 · Original Source

Inspection

Nov 21, 2025

Passed

2 recorded violations

majorCode 590.002/2-501.11-PFCleaning and sanitizing

Official Wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s Notes

Upon reinspection procedures have been provided but all materials listed on the procedures are not present at the location; provide all materials listed for cleanup of a vomit or diarrhea event in provided procedures.

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 problems
majorCode 590.006/6-501.111-PFPests

Official Wording

Controlling Pests (Pf)

Inspector’s Notes

Throughout the basement behind freezer units and in between storage racks there are areas of excessive small dark rodent droppings; in the storage closet next to the warewashing area there is a glue trap with a deceased mouse. Clean and sanitize all areas in the basement of droppings and check glue traps with more frequency to remove captured pests. Provide pest reports 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.

More about signs of rodents or insects

Official record from Boston Inspectional Services Department, Nov 21, 2025 · Original Source

Inspection

Nov 14, 2025

Failed (extension granted)

7 recorded violations

majorCode 590.002/2-501.11-PFCleaning and sanitizing

Official Wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s Notes

Upon reinspection procedures have been provided but all materials listed on the procedures are not present at the location; provide all materials listed for cleanup of a vomit or diarrhea event in provided procedures.

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 problems
criticalCode 590.004/4-501.114-PChemicals

Official Wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s Notes

At the low temperature warewashing machine after running it multiple times the ppm did not go above 10ppm of chlorine. Chlorine ppm should be between 50-100; repair or replace warewashing machine so that it is sanitizing effectivly. A service call was placed during the inspection to have the low temperature warewashing machine serviced. The location will use the three compartment sink to wash rinse and sanitize wares until the low temperature machine is fixed; the chlorine in the sanitize compartment tested at 100ppm.

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.

More about chemicals stored or used unsafely
majorCode 590.005/5-205.11-PFHandwashing

Official Wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s Notes

At the hand sink closest to the customer salad line there is a clear plastic tube leading into the hand sink basin with water dripping from it into the hand sink causing contamination; hand sinks must be used for hand washing only.

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 problems
majorCode 590.006/6-301.11-PFHandwashing

Official Wording

Handwashing Cleanser Availability (Pf)

Inspector’s Notes

The hand sink nearest to the customer salad bar has no soap; hand cleanser or soap must always be available at all 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 problems
majorCode 590.006/6-301.12-PFOther

Official Wording

Hand Drying Provision (Pf)

Inspector’s Notes

There are multiple hand sinks on the first floor and basement that do not have towels; towels to dry hands must always be available at all times.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.006/6-501.111-PFPests

Official Wording

Controlling Pests (Pf)

Inspector’s Notes

Throughout the basement behind freezer units and in between storage racks there are areas of excessive small dark rodent droppings; in the storage closet next to the warewashing area there is a glue trap with a deceased mouse. Clean and sanitize all areas in the basement of droppings and check glue traps with more frequency to remove captured pests. Provide pest reports 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.

More about signs of rodents or insects
minorCode 590.006/6-501.11-CFacility maintenance

Official Wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s Notes

The stairs leading down from the first floor to the rear entrance are damaged and the tiles are damaged; repair or replace.

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 issues

Official record from Boston Inspectional Services Department, Nov 14, 2025 · Original Source

Inspection

Nov 7, 2025

Failed

7 recorded violations

majorCode 590.002/2-501.11-PFCleaning and sanitizing

Official Wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s Notes

Per person in charge there is no procedures on site for handling a vomit or diarrhea event; 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 problems
criticalCode 590.004/4-501.114-PChemicals

Official Wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s Notes

At the low temperature warewashing machine after running it multiple times the ppm did not go above 10ppm of chlorine. Chlorine ppm should be between 50-100; repair or replace warewashing machine so that it is sanitizing effectivly. A service call was placed during the inspection to have the low temperature warewashing machine serviced. The location will use the three compartment sink to wash rinse and sanitize wares until the low temperature machine is fixed; the chlorine in the sanitize compartment tested at 100ppm.

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.

More about chemicals stored or used unsafely
majorCode 590.005/5-205.11-PFHandwashing

Official Wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s Notes

At the hand sink closest to the customer salad line there is a clear plastic tube leading into the hand sink basin with water dripping from it into the hand sink causing contamination; hand sinks must be used for hand washing only.

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 problems
majorCode 590.006/6-301.11-PFHandwashing

Official Wording

Handwashing Cleanser Availability (Pf)

Inspector’s Notes

The hand sink nearest to the customer salad bar has no soap; hand cleanser or soap must always be available at all 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 problems
majorCode 590.006/6-301.12-PFOther

Official Wording

Hand Drying Provision (Pf)

Inspector’s Notes

There are multiple hand sinks on the first floor and basement that do not have towels; towels to dry hands must always be available at all times.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.006/6-501.111-PFPests

Official Wording

Controlling Pests (Pf)

Inspector’s Notes

Throughout the basement there are areas of excessive small dark rodent droppings; in the storage closet next to the warewashing area there is a glue trap with a deceased mouse and cockroach. Clean and sanitize all areas in the basement of droppings and check glue traps with more frequency to remove captured pests. Provide pest reports 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.

More about signs of rodents or insects
minorCode 590.006/6-501.11-CFacility maintenance

Official Wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s Notes

The stairs leading down from the first floor to the rear entrance are damaged and the tiles are damaged; repair or replace.

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 issues

Official record from Boston Inspectional Services Department, Nov 7, 2025 · Original Source

Inspection

Jul 7, 2025

Passed

4 recorded violations

minorCode 590.004/4-101.16-COther

Official Wording

Sponges Use Limitation (C)

Inspector’s Notes

Sponges in use at the 3 bay sink- Discontinue

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.004/4-501.114-PChemicals

Official Wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s Notes

Chlorine sanitizer is testing at 0ppm Machine was primed and still had a reading of 0ppm chlorine Service technician was called and all equipment will be cleaned/sanitized in the 3 bay sink until corrections are made

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.

More about chemicals stored or used unsafely
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage

Official Wording

Backflow Prevention Device When Required (P)

Inspector’s Notes

A has been attached to the faucet at the smaller 3 bay sink in the lower level. Faucet does not have a backflow prevention device and the spray hose was laying in the bottom of the sink- Repair Spray arm for the rinse area of the dishwasher is broken and the nozzle is resting in the sink- Repair

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 problems
majorCode 590.005/5-205.11-PFHandwashing

Official Wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s Notes

Handsink at the entrance of the kitchen is being used as a dump sink for drink- Properly label and discontinue using as a dump sink

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 problems

Official record from Boston Inspectional Services Department, Jul 7, 2025 · Original Source

Inspection

Jun 30, 2025

Failed

4 recorded violations

minorCode 590.004/4-101.16-COther

Official Wording

Sponges Use Limitation (C)

Inspector’s Notes

Sponges in use at the 3 bay sink- Discontinue

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.004/4-501.114-PChemicals

Official Wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s Notes

Chlorine sanitizer is testing at 0ppm Machine was primed and still had a reading of 0ppm chlorine Service technician was called and all equipment will be cleaned/sanitized in the 3 bay sink until corrections are made

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.

More about chemicals stored or used unsafely
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage

Official Wording

Backflow Prevention Device When Required (P)

Inspector’s Notes

A has been attached to the faucet at the smaller 3 bay sink in the lower level. Faucet does not have a backflow prevention device and the spray hose was laying in the bottom of the sink- Repair Spray arm for the rinse area of the dishwasher is broken and the nozzle is resting in the sink- Repair

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 problems
majorCode 590.005/5-205.11-PFHandwashing

Official Wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s Notes

Handsink at the entrance of the kitchen is being used as a dump sink for drink- Properly label and discontinue using as a dump sink

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 problems

Official record from Boston Inspectional Services Department, Jun 30, 2025 · Original Source

Inspection

Oct 31, 2024

Not required

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source

Inspection

Sep 13, 2024

Passed

4 recorded violations

criticalCode 590.003/3-306.11-PContamination

Official Wording

Food Display-Preventing Contamination by Consumers (P)

Inspector’s Notes

Establishment has ordered and is waiting for sneeze guards for the self service refrigeration- Install when recieved

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 contamination
minorCode 590.005/5-303.12-COther

Official Wording

Protective Cover or Device (C)

Inspector’s Notes

Drain cover on floor is covered with loese tiles- Provide permanent durable cover for area

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.005/5-403.12-COther

Official Wording

Other Liquid Wastes and Rainwater (C)

Inspector’s Notes

Long open trench noted in the lower level- Provide more information to the Health Department for use Refer to plumbing department

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.005/5-501.17-COther

Official Wording

Toilet Room Receptacle Covered (C)

Inspector’s Notes

Waste receptacles in all restrooms with no covers- Provide

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Sep 13, 2024 · Original Source

Inspection

Sep 9, 2024

Failed

4 recorded violations

criticalCode 590.003/3-306.11-PContamination

Official Wording

Food Display-Preventing Contamination by Consumers (P)

Inspector’s Notes

Establishment has ordered and is waiting for sneeze guards for the self service refrigeration- Install when recieved

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 contamination
minorCode 590.005/5-303.12-COther

Official Wording

Protective Cover or Device (C)

Inspector’s Notes

Drain cover on floor is covered with loese tiles- Provide permanent durable cover for area

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.005/5-403.12-COther

Official Wording

Other Liquid Wastes and Rainwater (C)

Inspector’s Notes

Long open trench noted in the lower level- Provide more information to the Health Department for use Refer to plumbing department

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.005/5-501.17-COther

Official Wording

Toilet Room Receptacle Covered (C)

Inspector’s Notes

Waste receptacles in all restrooms with no covers- Provide

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Sep 9, 2024 · Original Source

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