Inspection
Oct 21, 2026
4 recorded violations
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Noted cesar dressing recorded 44F stored half hour ago in the open refrigerator unit on the cookline.Monitor COS by the PIC
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
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Noted char equipment on the cookline with broken grates.Repair
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
Prohibitions (C)
Inspector’s Notes
Noted single use items/serving plates stored under the sewage line.Remove Noted single use items stored directly under the open ceiling without any protection in the dry storage area.Remove or provide overhead protection
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted floors under the cooking equipment heavily soiled with grease.Clean with frequency
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 record from Boston Inspectional Services Department, Oct 21, 2026 · Original Source