Official record from Boston Inspectional Services Department, Oct 15, 2026 · Original Source
Inspection
Oct 3, 2026
Failed (extension granted)
10 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official Wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s Notes
No Certified Food Protection Manager or Allergen Awareness certificates could be presented during the inspection either digitally or printed; provide at least one person on staff who is on site at least 40 hours per week who is a Certified Food Protection Manager and someone who holds a certificate in Allergen Awareness.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
At the walk-in cooler paneer 55F sour cream on top shelf left 55F basmati rice right wall 56F fried chicken 56F in rear below fans fried potatoes top back shelf 57F tested in different locations inside the walk-in cooler inspector's thermometer was left in the cooler for four minutes to test ambient and read 59F reading right next to fans 67F; the person in charge is unsure the last time somebody measured the temperatures of the foods in the walk-in cooler but probably two days ago; hold cold foods at or below 41F. All of the TCS foods were observed discarded and denatured and thrown in the outside dumpster by the Health Inspector and were logged for the disposal order which will be given to the PIC. Repair the walkin cooler so that it hold cold foods at or below 41F.
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.
The internal thermometer for the walk-in cooler does not appear to be functioning correctly with all the red liquid stuck in the bottom of the device and not properly measuring the ambient temperature of the area; provide an internal thermometer for cold holding units. A working internal thermometer was provided during the inspection; corrected on site. The reading of the internal thermometer after being left in the walkin unit for five or more minutes was 58F.
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 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Observed heavy soils buildup underneath equipment at the bar underneath the warewashing machine along the cookline; clean and sanitize of soils.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed an employee rinsing a drinking glass in a labeled handwashing sink at the bar area; retrain staff that handwashing sinks should only be used for hand washing there was a utility sink directly next to the handwashing 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.
There is excessive clutter and soils on the ground in the outside refuse area; remove or discard the cluster and clean and sanitize the outside trash area.
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.
The outer front entrance was observed propped open during the majority of the inspection; outer doors should be closed to prevent pest entry. Corrected on site.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Large dark rodent droppings were observed in the downstairs dry storage area along with evidence of gnawing on food packaging; large rodent droppings also observed in the bar area and in the kitchen area beneath the warewashing machine behind the cookline there was a large hole in the wall where the onions are stored. A pest control report from 9-29-2026 states there was a deceased rat capture in the kitchen area. Have a pest control operator perform a service before the reinspection and as many services as required to provide a clean pest control repot showing no evidence no activity no captures sanitation inside the restaurant has improved to an adaquate level and any entry points structural issues and voids have been fixed or repaired.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
There is a hole in the wall behind the walk-in cooler above where the onions are stored; repair or replace the wall to prevent pest entry.
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 3, 2026 · Original Source
Inspection
Oct 2, 2026
Voluntarily closed
9 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official Wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s Notes
No Certified Food Protection Manager or Allergen Awareness certificates could be presented during the inspection either digitally or printed; provide at least one person on staff who is on site at least 40 hours per week who is a Certified Food Protection Manager and someone who holds a certificate in Allergen Awareness.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
At the walk-in cooler paneer 55F sour cream on top shelf left 55F basmati rice right wall 56F fried chicken 56F in rear below fans fried potatoes top back shelf 57F tested in different locations inside the walk-in cooler inspector's thermometer was left in the cooler for four minutes to test ambient and read 59F reading right next to fans 67F; the person in charge is unsure the last time somebody measured the temperatures of the foods in the walk-in cooler but probably two days ago; hold cold foods at or below 41F. All of the TCS foods were observed discarded and denatured and thrown in the outside dumpster by the Health Inspector and were logged for the disposal order which will be given to the PIC. Repair the walkin cooler so that it hold cold foods at or below 41F.
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.
The internal thermometer for the walk-in cooler does not appear to be functioning correctly with all the red liquid stuck in the bottom of the device and not properly measuring the ambient temperature of the area; provide an internal thermometer for cold holding units. A working internal thermometer was provided during the inspection; corrected on site. The reading of the internal thermometer after being left in the walkin unit for five or more minutes was 58F.
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 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Observed heavy soils buildup underneath equipment at the bar underneath the warewashing machine along the cookline; clean and sanitize of soils.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed an employee rinsing a drinking glass in a labeled handwashing sink at the bar area; retrain staff that handwashing sinks should only be used for hand washing there was a utility sink directly next to the handwashing 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.
There is excessive clutter and soils on the ground in the outside refuse area; remove or discard the cluster and clean and sanitize the outside trash area.
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.
The outer front entrance was observed propped open during the majority of the inspection; outer doors should be closed to prevent pest entry. Corrected on site.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Large dark rodent droppings were observed in the downstairs dry storage area along with evidence of gnawing on food packaging; large rodent droppings also observed in the bar area and in the kitchen area beneath the warewashing machine behind the cookline there was a large hole in the wall where the onions are stored. A pest control report from 9-29-2026 states there was a deceased rat capture in the kitchen area. Have a pest control operator perform a service before the reinspection and as many services as required to provide a clean pest control repot showing no evidence no activity no captures sanitation inside the restaurant has improved to an adaquate level and any entry points structural issues and voids have been fixed or repaired.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
There is a hole in the wall behind the walk-in cooler above where the onions are stored; repair or replace the wall to prevent pest entry.
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, 2026 · Original Source
Inspection
Jun 1, 2026
Report filed
3 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
The presented certification does not have an expiration date from 360 Training and is listed as a Certificate in Food Safety Manager Principles Training; the person in charge was determined to be knowlegable and answered questions about food safety illness policy and sanitization asked by the Health Inspector; contact 360 training and provide a Certified Food Protection Manager Certificate.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Internal thermometers missing from all cold holding units; provide internal thermometers at 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.
At the handwashing sink next to the warewashing area the hot water does not provide hot water while the cold water knob provies hot water; have a licensed plumber fix the sink so hot water flows out when the hot water control knob is turned on.
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.
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.
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.
Hand wash sink at warewashing station inoperable- both faucets do not work. Repair immediately for hand washing at warewashing. Staff using cookline hand sink.
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.
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.
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.
Hand wash sink at warewashing station inoperable- both faucets do not work. Repair immediately for hand washing at warewashing. Staff using cookline hand sink.
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 22, 2025 · Original Source
Inspection
May 9, 2025
Passed
6 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Ice scoop stored in ice bin. Cups used for scooping sauces in refrigerator. Store scoops outside of food containers. Provide scoops with habdles for sauces.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths at bar. Provide sanitizer buckets to store wiping cloths 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.
Ice bin at bar exposed to potential contamination. Provide cover to protect beverage ice.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Aluminum foil covering shelf in kitchen. Discard foil and discontinue using to cover shelves. Use materials that are durable and cleanable.
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 handle loose at warewashing hand sink. Repair to ensure hot water for hand wahing.
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, May 9, 2025 · Original Source
Inspection
May 1, 2025
Failed
6 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Ice scoop stored in ice bin. Cups used for scooping sauces in refrigerator. Store scoops outside of food containers. Provide scoops with habdles for sauces.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths at bar. Provide sanitizer buckets to store wiping cloths 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.
Ice bin at bar exposed to potential contamination. Provide cover to protect beverage ice.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Aluminum foil covering shelf in kitchen. Discard foil and discontinue using to cover shelves. Use materials that are durable and cleanable.
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 handle loose at warewashing hand sink. Repair to ensure hot water for hand wahing.
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.
2 containers of chicken curry in walk-in refrigerator at 66F. Cooked previous day. Discarded by PIC. Reviewed cooling procedures provided cooling log.
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 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Shelf at cookline covered with soiled cardboard. Discard cardboard and discontinue covering shelves. Stove back covered in aluminum foil. Discard foil. Use materials that are cleanable durable and non-absorbent.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No chlorine test strips on site. Chlorine mixed according to bottle directions. Provide chlorine test strips.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Top of kitchen dish machine with detergent build-up from leaking soap line. Repair line and clean top of dish machine to prevent soap from contaminating clean dishes.
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 at warewashing hand sink is loose. Repair as needed to ensure hot water is readily available for hand washing.
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.
2 containers of chicken curry in walk-in refrigerator at 66F. Cooked previous day. Discarded by PIC. Reviewed cooling procedures provided cooling log.
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 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Shelf at cookline covered with soiled cardboard. Discard cardboard and discontinue covering shelves. Stove back covered in aluminum foil. Discard foil. Use materials that are cleanable durable and non-absorbent.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No chlorine test strips on site. Chlorine mixed according to bottle directions. Provide chlorine test strips.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Top of kitchen dish machine with detergent build-up from leaking soap line. Repair line and clean top of dish machine to prevent soap from contaminating clean dishes.
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 at warewashing hand sink is loose. Repair as needed to ensure hot water is readily available for hand washing.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Home Depot bucket used for storing garlic paste. Use containers that are NSF approved for food contact.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible thermometer or thermal strips for testing final rinse temperature of high temp dish washers. Provide either thermometer or strips.
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 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Food preparation sink without air gap. Provide air gap for food prep sink.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired June 2024. Provide invoice from licensed cleaning company for hood cleaning.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Home Depot bucket used for storing garlic paste. Use containers that are NSF approved for food contact.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible thermometer or thermal strips for testing final rinse temperature of high temp dish washers. Provide either thermometer or strips.
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 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Food preparation sink without air gap. Provide air gap for food prep sink.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired June 2024. Provide invoice from licensed cleaning company for hood cleaning.
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.