Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Rose last inspected?
The most recent inspection on record was on Oct 29, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Oct 23, 2023 to Oct 29, 2026.
Has Rose ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Oct 23, 2023.
The Full Inspection History
9 inspections
Inspection
Oct 29, 2026
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Noted no air gap in the prep sink.Provide a plumbers report for the installation of the air gap.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Noted no air gap in the prep sink.Provide a plumbers report for the installation of the air gap.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Noted some RTE foods in the walkin past 7days.Discard and retrain staff
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Noted no air gap in the prep sink.Provide a plumbers report for the installation of the air gap.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Repair the ceiling above the ice machine in the basement to prevent contamination.
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.
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.
Note rat droppings in several areas of the basement kitchen floor small utility closest employee room with lockers Soda station area in the basement. Provide current pest report from a licensed pest technician. Clean all the droppings from the areas mentioned above daily.Provide detail pest report for exclusinary work completed to eliminate the entry points for the rats.
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.
Noted rat droppings in the basement at several areas including downstairs kitchen/prep area/utility area/employee locker room causing insanitary conditions. Clean all the droppings call the pest technician for immediate service and email detail pest report with any exclusinary work performed and all entry points closed for pest entry to isdhealth@boston.gov
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Noted some RTE foods in the walkin past 7days.Discard and retrain staff
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Noted no air gap in the prep sink.Provide a plumbers report for the installation of the air gap.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Repair the ceiling above the ice machine in the basement to prevent contamination.
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.
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.
Note rat droppings in several areas of the basement kitchen floor small utility closest employee room with lockers Soda station area in the basement. Provide current pest report from a licensed pest technician. Clean all the droppings from the areas mentioned above daily.Provide detail pest report for exclusinary work completed to eliminate the entry points for the rats.
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.
Noted rat droppings in the basement at several areas including downstairs kitchen/prep area/utility area/employee locker room causing insanitary conditions. Clean all the droppings call the pest technician for immediate service and email detail pest report with any exclusinary work performed and all entry points closed for pest entry to isdhealth@boston.gov
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Jul 22, 2026 · Original Source
Inspection
Oct 2, 2025
Report filed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Some food items stored on the floor inside the walk-in unit. Elevate properly.
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.
Small CO2 tanks at lower level not secured/chained. Secure 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.
Official record from Boston Inspectional Services Department, Oct 2, 2025 · Original Source
Inspection
Oct 28, 2024
Passed
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Some packaged meat products stored above ready to eat food products. Separate properly. Some open bags with bulk food unit observed on the lower level. Store properly in enclosed commercial grade containers. Some food products stored on the floor inside walk-in unit. Elevate properly
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No max temp irreversible thermometer on site. Provide/
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Walk-in freezer with a layer of ice. Clean to remove.
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.
Hot water faucet out of order at cooking line hand washing sink. Provide.
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.
Handsink at cooking line without soap and papertowels . 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.
Official record from Boston Inspectional Services Department, Oct 28, 2024 · Original Source
Inspection
Oct 21, 2024
Failed
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Some packaged meat products stored above ready to eat food products. Separate properly. Some open bags with bulk food unit observed on the lower level. Store properly in enclosed commercial grade containers. Some food products stored on the floor inside walk-in unit. Elevate properly
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No max temp irreversible thermometer on site. Provide/
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Walk-in freezer with a layer of ice. Clean to remove.
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.
Hot water faucet out of order at cooking line hand washing sink. Provide.
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.
Handsink at cooking line without soap and papertowels . 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.
Official record from Boston Inspectional Services Department, Oct 21, 2024 · Original Source
Inspection
Oct 31, 2023
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
Provide kit
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
Provide an irreversible temperature measuring device for high temp machines
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.
Official record from Boston Inspectional Services Department, Oct 31, 2023 · Original Source
Inspection
Oct 23, 2023
Failed
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
Provide kit
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
Provide an irreversible temperature measuring device for high temp machines
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.