Inspection
Nov 5, 2026
6 recorded violations
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Observed raw shell eggs stored above / with ready to eat food items in refrigerated unit inside small prep kitchen. Instructed PIC to remove and ensure raw foods are stored seperately from ready to eat food items inside refrigerated units. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed squeeze bottles used at the cooking line unidentified. Provide a label with the common name of the food item stored inside for identification
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
Observed utensils stored in stagnant water of 102F at grill station. Remove and ensure utensils are clean / sanitized and properly stored on sanitized food contact surface
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
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Observed food items stored on the floor inside walk in cooler. Remove and ensure food items are stored at least 6" off the floor in walk ins
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
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Observed in use mixing bowls stored directly on other food items at cooking line. Remove and ensure foods are properly stored and prevented of contamination
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
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Provide internal thermometers for all refrigerated units including walk in coolers.
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 record from Boston Inspectional Services Department, Nov 5, 2026 · Original Source