Above the smoothie and ice cream area on the first floor there are exposed utility lines pipes and HVAC ducts; provide enclosed utility lines pipes and HVAC ducts.
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, Nov 5, 2026 · Original Source
Inspection
Mar 11, 2026
Passed
5 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
In multiple cold holding units observed opened dairy and nondairy milks opened and in use but lacking any date marking some that per the PIC had been opened up to two weeks ago. TCS items that will not be consumed or used within 24-hours of opening must be date labeled.
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.
In the walkin refrigerator observed multiple cambros filled with homemade pickled vegetables dated in October; upon a discussion with the person in charge it was confirmed that the location is pickling for preservation but does not have a HACCP plan or approved variance from the Health Division. The pickled vegetables are hereby embargoed until further notice. When pickling for preservation and extending shelf life a HACCP plan and an approved Variance must be on file with the Health Division.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
In the reach in unit at the smoothie bar no internal thermometer was observed; provide internal thermometers in conspicuous locations for all cold holding units.
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.
In the customer restroom closest to the entrance observed faucet not secured to the basin fixture; repair or replace the faucet so that it is secure to the basin.
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 11, 2026 · Original Source
Inspection
Mar 4, 2026
Failed
5 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
In multiple cold holding units observed opened dairy and nondairy milks opened and in use but lacking any date marking some that per the PIC had been opened up to two weeks ago. TCS items that will not be consumed or used within 24-hours of opening must be date labeled.
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.
In the walkin refrigerator observed multiple cambros filled with homemade pickled vegetables dated in October; upon a discussion with the person in charge it was confirmed that the location is pickling for preservation but does not have a HACCP plan or approved variance from the Health Division. The pickled vegetables are hereby embargoed until further notice. When pickling for preservation and extending shelf life a HACCP plan and an approved Variance must be on file with the Health Division.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
In the reach in unit at the smoothie bar no internal thermometer was observed; provide internal thermometers in conspicuous locations for all cold holding units.
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.
In the customer restroom closest to the entrance observed faucet not secured to the basin fixture; repair or replace the faucet so that it is secure to the basin.
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.