Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was The Tavern At The End Of The World last inspected?
The most recent inspection on record was on Nov 9, 2026. The result listed by Boston Inspectional Services Department was “Failed (extension granted)”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
13 inspections on record, from Jan 3, 2024 to Nov 9, 2026.
Has The Tavern At The End Of The World ever been closed by the health department?
No closure appears in the 13 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
13 inspections
Inspection
Nov 9, 2026
Failed (extension granted)
2 recorded violations
majorCode 590.005/5-203.11-PFHandwashing
Official Wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s Notes
Kitchen observed without handwashing sink. Install Per PIC hanwashing takes place in one bay of the 2 bay sink on site. Plumbers report was provided to be reviewed by ISD Health Management
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.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official Wording
Backflow Prevention Device Location (C)
Inspector’s Notes
Establishment observed without a food prep sink. Per PIC produce/fruits/vegges gets washed downstairs in the middle compartment of the 3 bay sink. Additional 2 bay sink observed upstairs in the kitchen area. PIC to provide plumbers report on the cost install of a food prep sink to: inca.prince@boston.gov ** Plumbers report was provided Variance request was provided to the operator on site during the inspection
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.
Official record from Boston Inspectional Services Department, Nov 9, 2026 · Original Source
Inspection
Oct 26, 2026
Failed (extension granted)
19 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
PIC unable to provide Servsafe certificate. Post current servsafe certificate PIC unable to provide Allergen Awareness Certificate. Post current Allergen Awareness 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.
Mop sink observed missing front enclosure. Provide to prevent 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple containers of foods observed missing date marking. Provide made/ date if kept for more than 24 hours.
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.
Several cold holding unit observed missing a conspicuous thermometer. Provide & keep visible
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.
PIC unable to provide a metal probe thermometer. Provide & keep accessible
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.
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
Interior low temp dishwasher observed soiled by black substances build up meat slicer observed with soils build up. Clean & sanitize 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.
Kitchen observed without handwashing sink. Install Per PIC hanwashing takes place in one bay of the 2 bay sink on site. Plumbers report was provided to be reviewed by ISD Health Management
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.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official Wording
Backflow Prevention Device Location (C)
Inspector’s Notes
Establishment observed without a food prep sink. Per PIC produce/fruits/vegges gets washed downstairs in the middle compartment of the 3 bay sink. Additional 2 bay sink observed upstairs in the kitchen area. PIC to provide plumbers report on the cost install of a food prep sink to: inca.prince@boston.gov ** Plumbers report was provided Variance request was provided to the operator on site during the inspection
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.
PIC piping under hanwashing sink in the lower level observed leaking. Repair according to plumbing law.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Establishment observed without a food prep sink. Per PIC produce/fruits/vegges gets washed downstairs in the middle compartment of the 3 bay sink. Additional 2 bay sink observed upstairs in the kitchen area. PIC to provide plumbers report on the cost install of a food prep sink to: inca.prince@boston.gov
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.
2 bay sink in the kitchen area observed supplied with paper towel & soap. Discontinue
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.
Bar & mens restroom observed missing handwashing signage. Provide to encourage handwashing and prevent contamination
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.
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 26, 2026 · Original Source
Inspection
Oct 19, 2026
Failed
18 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
PIC unable to provide Servsafe certificate. Post current servsafe certificate PIC unable to provide Allergen Awareness Certificate. Post current Allergen Awareness 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.
Mop sink observed missing front enclosure. Provide to prevent 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple containers of foods observed missing date marking. Provide made/ date if kept for more than 24 hours.
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.
Several cold holding unit observed missing a conspicuous thermometer. Provide & keep visible
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.
PIC unable to provide a metal probe thermometer. Provide & keep accessible
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.
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
Interior low temp dishwasher observed soiled by black substances build up meat slicer observed with soils build up. Clean & sanitize 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.
Kitchen observed without handwashing sink. Install Per PIC hanwashing takes place in one bay of the 2 bay sink on site
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.
PIC piping under hanwashing sink in the lower level observed leaking. Repair according to plumbing law.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Establishment observed without a food prep sink. Per PIC produce/fruits/vegges gets washed downstairs in the middle compartment of the 3 bay sink. Additional 2 bay sink observed upstairs in the kitchen area. PIC to provide plumbers report on the cost install of a food prep sink to: inca.prince@boston.gov
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.
2 bay sink in the kitchen area observed supplied with paper towel & soap. Discontinue
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.
Bar & mens restroom observed missing handwashing signage. Provide to encourage handwashing and prevent contamination
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.
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 19, 2026 · Original Source
Inspection
Jul 30, 2025
Passed
5 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
set up accordingly
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
New menu items offered under cooked are missing the proper consumer advisory =- address in house
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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Replace badly compromised cutting boards in the kitchen where needed
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean to remove all visible soils where needed on the refrigeration / freezer equipment as well as all appliances and cooking equipment
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.
Official record from Boston Inspectional Services Department, Jul 30, 2025 · Original Source
Inspection
Jul 23, 2025
Failed
5 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
set up accordingly
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
New menu items offered under cooked are missing the proper consumer advisory =- address in house
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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Replace badly compromised cutting boards in the kitchen where needed
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean to remove all visible soils where needed on the refrigeration / freezer equipment as well as all appliances and cooking equipment
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Clean all rusted surfaces on the shelves / prep tables where needed
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 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Remove the large wooden cutting board collecting soils from underneath the prep table in the basement - soak overnight as discussed to clean and sanitize stubborn 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean inside and outside of all freezer / refrigeration - cooking equipment where needed from all visible food spills stains and 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Remove the residential ceiling tiles above the prep table in the basement and use commercial food grade supplies only
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s Notes
Address where needed in the corners of the prep room
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.
Patch up all exposed holes and openings in the walls where needed in the basement / prep room
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Clean all rusted surfaces on the shelves / prep tables where needed
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 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Remove the large wooden cutting board collecting soils from underneath the prep table in the basement - soak overnight as discussed to clean and sanitize stubborn 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean inside and outside of all freezer / refrigeration - cooking equipment where needed from all visible food spills stains and 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Remove the residential ceiling tiles above the prep table in the basement and use commercial food grade supplies only
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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s Notes
Address where needed in the corners of the prep room
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.
Patch up all exposed holes and openings in the walls where needed in the basement / prep room
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Ensure all menu items have the proper " consumer advisory " disclosure and reminder where needed [ such as eggs any style ]
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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Replace the cutting boards with deep lacerations because you cannot clean the soils properly that have accumulated deep inside the grooves
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.
Replace the missing vents in the hood and clean the renaining visible grease deposits where needed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Ensure all menu items have the proper " consumer advisory " disclosure and reminder where needed [ such as eggs any style ]
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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Replace the cutting boards with deep lacerations because you cannot clean the soils properly that have accumulated deep inside the grooves
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.
Replace the missing vents in the hood and clean the renaining visible grease deposits where needed
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, Nov 29, 2024 · Original Source
Inspection
Jul 5, 2024
Passed
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
Missing the current food safety certificate - address
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.
Several areas of the ceiling need to covered especially areas that are above food storage - address where needed
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.
minorCode 590.004/4-204.119-CWater, plumbing, and sewage
Official Wording
Warewashing Sinks and Drain boards Self-Draining (C)
Inspector’s Notes
Expand the current area where you are air drying pots and pans as the large pots cannoit fit in the current location
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.
Official record from Boston Inspectional Services Department, Jul 5, 2024 · Original Source
Inspection
Jul 1, 2024
Failed (extension granted)
11 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Missing the current food safety certificate - address
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.
Remove and empty the grease drip containers - they are overfilled and leaking
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.
minorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official Wording
Drain boards (C)
Inspector’s Notes
No designated area at the three bay sink to properly store pots and pand and allow to air dry - address
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 590.004/4-603.11-CCleaning and sanitizing
Official Wording
Dry Cleaning-Methods (C)
Inspector’s Notes
Clean interior and exterior of all cooking equipment - all refrigeration and freezer units from all visible 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.
Several areas of the ceiling need to covered especially areas that are above food storage - address where needed
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.
Place " hand washing only " signage at all designated hand sinks where needed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Missing the proper disclosure and reminder on menu items offered undercooked
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.
Clean to remove all visible grease and grime leaks from the hood vents
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.
minorCode 590.004/4-204.119-CWater, plumbing, and sewage
Official Wording
Warewashing Sinks and Drain boards Self-Draining (C)
Inspector’s Notes
Expand the current area where you are air drying pots and pans as the large pots cannoit fit in the current location
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.
Remove the old and what appears to be somewhat broken wall mounted soap disoenser and replace with a portable pump hand soap dispenser at the hand sink in the basement / prep area
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, Jul 1, 2024 · Original Source
Inspection
Jun 24, 2024
Failed
10 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Clean to remove all visible grease and grime leaks from the hood vents
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.
Remove the old and what appears to be somewhat broken wall mounted soap disoenser and replace with a portable pump hand soap dispenser at the hand sink in the basement / prep area
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.
Place " hand washing only " signage at all designated hand sinks where needed
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Post copies of current food safety and allergen awareness certificates as discussed
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Missing the proper disclosure and reminder on menu items offered undercooked
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.
Remove and empty the grease drip containers - they are overfilled and leaking
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.
minorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official Wording
Drain boards (C)
Inspector’s Notes
No designated area at the three bay sink to properly store pots and pand and allow to air dry - address
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 590.004/4-603.11-CCleaning and sanitizing
Official Wording
Dry Cleaning-Methods (C)
Inspector’s Notes
Clean interior and exterior of all cooking equipment - all refrigeration and freezer units from all visible 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.
Missing ceiling tiles above the three bay sink in the basement as well as several other food prep locations - address as discussed
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.