Inspection
Nov 6, 2026
8 recorded violations
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers observed without hair restraints. Provide hats or hairnets for all food handlers.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw pork and fish stored above sauces in cookline refrigerator. Raw meat stored above cooked foods in walk-in refrigerator. Store raw foods below cooked foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Rice scoop stored in 80F water. Store scoop clean and dry or in water over 135F.
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
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Basement prep area without enclosed ceiling or hand sink. Discontinue all preparation in basement without a plan review with Health Department. Provide Environmental Engineers report for basement prep area regarding waste pipes and a safe environment for food preparation.
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
(A )Cooling Methods (Pf)
Inspector’s Notes
Cooked pork shops packed into deep plastic containers at 130F. Spread our cooked foods in metal pans to cool rapidly.
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
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Soiled cardboard covering shelves in basement and grease trip. Discard cardboard to avoid attracting pests.
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
Nonfood Contact Surfaces (C)
Inspector’s Notes
Refrigerator in kitchen not working with soils. Stairs to basement with grease and soil build-up. Floors under basement shelving with soils and debris. Basement walk-in refrigerator soiled. Clean all areas to avoid attracting pests.
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
Outer Openings Protected (C)
Inspector’s Notes
Back door by bathrooms open. Keeps doors closed to prevent pests from entering.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Nov 6, 2026 · Original Source