Inspection
Oct 27, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 27, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Vasquez Restaurant
258 Dudley St
Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗
Passed
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Vasquez Restaurant last inspected?
- The most recent inspection on record was on Oct 27, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 17 inspections on record, from Feb 23, 2024 to Oct 27, 2026.
- Has Vasquez Restaurant ever been closed by the health department?
- No closure appears in the 17 inspection records we hold for this business. The earliest is dated Feb 23, 2024.
The Full Inspection History
17 inspectionsInspection
Oct 20, 2026
Failed (extension granted)
8 recorded violations
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 both your current food safety and allergen awareness certificates on site [ inside the restaurant ]
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.
More about paperwork, training, or posting issuesminorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Clearly identify all bulk food containers [ rice - sugar - salt - flour ] to properly identify the contents
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Discontinue to thaw out seafood in stagnant water inside the three bay sink
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 temperaturemajorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Missing the consumer advisory for " Cerviche " Address as discussed
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 temperatureminorCode 590.004/4-101.17-COther
Official Wording
Wood Use Limitation (C)
Inspector’s Notes
Discard old and visibly cracked cutting boards in the kitchen - hard wood such as Maple [ no porous ] commercial grade utensils / equipment onlyn
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Remove the heavy grease deposits inside the hood system where needed - remove vents above the char grill containing heavy grease and grime to soak overnight in bleach
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.
More about building upkeep issuesminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean inside of all refrigeration / freezer units from 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.
More about cleaning or sanitizing problemscriticalCode 590.007/7-203.11-PChemicals
Official Wording
Poisonous or Toxic Material Containers-Container Prohibitions (P)
Inspector’s Notes
Clearly identify all clear plastic spray bottles [ sanitizer - bleach - water - oil - peanut oil - canola oil ] to reduce potential contamination
In Plain English
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Oct 20, 2026 · Original Source
Inspection
Oct 8, 2026
Failed
6 recorded violations
minorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Clearly identify all bulk food containers [ rice - sugar - salt - flour ] to properly identify the contents
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Discontinue to thaw out seafood in stagnant water inside the three bay sink
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 temperaturemajorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Missing the consumer advisory for " Cerviche " Address as discussed
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 temperatureminorCode 590.004/4-101.17-COther
Official Wording
Wood Use Limitation (C)
Inspector’s Notes
Remove all smaller wooden cutting boards with splintered edges - food grade wood is to be used only
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean inside of all refrigeration / freezer units from 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.
More about cleaning or sanitizing problemscriticalCode 590.007/7-203.11-PChemicals
Official Wording
Poisonous or Toxic Material Containers-Container Prohibitions (P)
Inspector’s Notes
Clearly identify all clear plastic spray bottles [ sanitizer - bleach - water - oil - peanut oil - canola oil ] to reduce potential contamination
In Plain English
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Oct 8, 2026 · Original Source
Inspection
Apr 28, 2026
Passed
1 recorded violation
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Ensure the name for the allergen awareness certificate " matches " 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.
More about paperwork, training, or posting issuesOfficial record from Boston Inspectional Services Department, Apr 28, 2026 · Original Source
Inspection
Apr 21, 2026
Failed (extension granted)
7 recorded violations
minorCode 590.002/2-303.11-CEmployee health and hygiene
Official Wording
Prohibition-Jewelry (C)
Inspector’s Notes
Remove all long bracelets heavy watches while preparing foods - this will reduce poptential contamination
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode 590.002/2-304.11-CCleaning and sanitizing
Official Wording
Clean Condition-Outer Clothing (C)
Inspector’s Notes
Ensure all employees are wearing clean uniforms aprons and not jusr normal street cloths [ to reduce potential 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.
More about cleaning or sanitizing problemsminorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Anyone handles foods [ ASIDE FROM THE CASHIER ] will need to wear proper hair restraints while doing so
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Ensure the name for the allergen awareness certificate " matches " 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.
More about paperwork, training, or posting issuesmajorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Missing the consumer advisory on the menu for " eggs - cooked any style " address
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 temperatureminorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Remove vents in the hood with stubborn / heavy grease and grime to soak overnight in bleach as we 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.
More about building upkeep issuesmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Ran out od hand soap at the designated hand sink in the prep area - replace immediately
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Apr 21, 2026 · Original Source
Inspection
Apr 15, 2026
Failed
6 recorded violations
minorCode 590.002/2-303.11-CEmployee health and hygiene
Official Wording
Prohibition-Jewelry (C)
Inspector’s Notes
Remove all long bracelets heavy watches while preparing foods - this will reduce poptential contamination
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode 590.002/2-304.11-CCleaning and sanitizing
Official Wording
Clean Condition-Outer Clothing (C)
Inspector’s Notes
Ensure all employees are wearing clean uniforms aprons and not jusr normal street cloths [ to reduce potential 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.
More about cleaning or sanitizing problemsminorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Anyone handles foods [ ASIDE FROM THE CASHIER ] will need to wear proper hair restraints while doing so
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesmajorCode 590.003/3-603.11-PFFood temperature
Official Wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Missing the consumer advisory on the menu for " eggs - cooked any style " address
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 temperatureminorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Remove vents in the hood with stubborn / heavy grease and grime to soak overnight in bleach as we 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.
More about building upkeep issuesmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Ran out od hand soap at the designated hand sink in the prep area - replace immediately
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Apr 15, 2026 · Original Source
Inspection
Feb 5, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source
Inspection
Nov 14, 2025
Passed
3 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
Obseved no air gap on prep sink. Contact licensed plumber for installation of 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.
More about water, plumbing, or sewage problemsminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Observed leak at prep sink. Contact licensed plumber for repairs to prevent leakage
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.
More about building upkeep issuesmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Observed lesser immature flies in prep kitchen. Pest report (Total Pest Elimination) provided 11/3/25 - minimum sighting still present. PIC will schedule additional services prior to re-inspection and provide report
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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Nov 14, 2025 · Original Source
Inspection
Nov 5, 2025
Failed (extension granted)
12 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official Wording
Clean Condition-Outer Clothing (C)
Inspector’s Notes
Observed employee with open-toe shoes while food handing inside kitchen. Discussed with PIC to ensure all employees are wearing protective gear while operating in food establishment
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 problemscriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Observed raw fish stored above ready to eat foods inside refrigerated units. Discussed with PIC to maintain all raw and ready to eat foods stored seperately in units. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed ready to eat foods held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24hrs
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 temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Observed soiled cardboard used for lining inside refrigerated units. Remove and ensure surfaces are maintained clean and durable
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 problemscriticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
Obseved no air gap on prep sink. Contact licensed plumber for installation of 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.
More about water, plumbing, or sewage problemsmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed handsink blocked in prep kitchen with metal sheet pans. Discussed with PIC to maintain handsinks clear and accessible for handwashing only. COS
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.
More about handwashing problemsminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Observed leak at prep sink. Contact licensed plumber for repairs to prevent leakage
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.
More about building upkeep issuesmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Observed no handsoap at handsinks. Discussed with PIC to maintain handsoap at all handsinks for effective handwashing. COS
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.
More about handwashing problemsmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
Observed no paper towels at handsinks. Discussed with PIC to maintain paper towels at all handsinks for effective handwashing. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Observed lesser immature flies in prep kitchen. Pest report (Total Pest Elimination) provided 11/3/25 - minimum sighting still present. PIC will schedule additional services prior to re-inspection and provide report
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.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Observed multiple cardboard boxes stored in prep kitchen. Remove and maintained oorganized
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.
More about building upkeep issuesminorCode 590.006/6-501.16-COther
Official Wording
Drying Mops (C)
Inspector’s Notes
Observed wet and soiled mops improperly stored outside of mop closet. Maintain all mop inverted and stored inside mop closet
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Nov 5, 2025 · Original Source
Inspection
Oct 28, 2025
Failed
12 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official Wording
Clean Condition-Outer Clothing (C)
Inspector’s Notes
Observed employee with open-toe shoes while food handing inside kitchen. Discussed with PIC to ensure all employees are wearing protective gear while operating in food establishment
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 problemscriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Observed raw fish stored above ready to eat foods inside refrigerated units. Discussed with PIC to maintain all raw and ready to eat foods stored seperately in units. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed ready to eat foods held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24hrs
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 temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Observed soiled cardboard used for lining inside refrigerated units. Remove and ensure surfaces are maintained clean and durable
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 problemscriticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Air Gap (P)
Inspector’s Notes
Obseved no air gap on prep sink. Contact licensed plumber for installation of 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.
More about water, plumbing, or sewage problemsmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed handsink blocked in prep kitchen with metal sheet pans. Discussed with PIC to maintain handsinks clear and accessible for handwashing only. COS
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.
More about handwashing problemsminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Observed leak at prep sink. Contact licensed plumber for repairs to prevent leakage
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.
More about building upkeep issuesmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Observed no handsoap at handsinks. Discussed with PIC to maintain handsoap at all handsinks for effective handwashing. COS
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.
More about handwashing problemsmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
Observed no paper towels at handsinks. Discussed with PIC to maintain paper towels at all handsinks for effective handwashing. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Observed multiple immature flies throughout prep kitchen and mop closet. Contact licensed pest control for services and provide a report
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.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Observed multiple cardboard boxes stored in prep kitchen. Remove and maintained oorganized
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.
More about building upkeep issuesminorCode 590.006/6-501.16-COther
Official Wording
Drying Mops (C)
Inspector’s Notes
Observed wet and soiled mops improperly stored outside of mop closet. Maintain all mop inverted and stored inside mop closet
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 28, 2025 · Original Source
Inspection
Mar 21, 2025
Report filed
2 recorded violations
minorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
Observed damaged tiles throughtout establishment and on stairs to upper storage / office area. Repair all damaged tiles to prevent stagnant water build up
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Observed hood sticker expired February 2025; Scheduled 3/13/25 for cleaning. Instructed PIC to submit updated photo of hood sticker
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, Mar 21, 2025 · Original Source
Inspection
Mar 11, 2025
Failed (extension granted)
10 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC not monitoring day to day functions required for operations including stocked hand sinks / sanitizer test strips for proper sanitization. Review all food safety guildelines with employee and retrain
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed bulk containers / squeeze bottles stored unidentified. Provide a label with the common name of food item stored inside
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Observed grab and go baked goods stored on countertop without proper labels. Provide a label which includes minimum ingredients or remove from grab and go access
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Observed internal thermometers missing from upright refrigerated units. 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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Observed no sanitizing test strips for chlorine. Provide and maintain on site
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 problemsmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed ice build up in deep freezer and soils along gaskets. Clean to remove all ice and soils from all equipment stated
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 problemsminorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
Observed damaged tiles throughtout establishment and on stairs to upper storage / office area. Repair all damaged tiles to prevent stagnant water build up
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Observed no hand soap at front counter hand sink. Discussed with PIC to provide and maintain hand soap at all handsinks at all times of operation. COS
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.
More about handwashing problemsmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
Observed no paper towels throughout establishment at hand sinks including restroom. Discussed with PIC to provide and maintain paper towels at all operating handsinks at all times of operation. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Observed hood sticker expired February 2025; Scheduled 3/13/25 for cleaning. Instructed PIC to submit updated photo of hood sticker
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, Mar 11, 2025 · Original Source
Inspection
Mar 4, 2025
Failed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC not monitoring day to day functions required for operations including stocked hand sinks / sanitizer test strips for proper sanitization. Review all food safety guildelines with employee and retrain
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Observed bulk containers / squeeze bottles stored unidentified. Provide a label with the common name of food item stored inside
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Observed grab and go baked goods stored on countertop without proper labels. Provide a label which includes minimum ingredients or remove from grab and go access
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Observed internal thermometers missing from upright refrigerated units. 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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Observed no sanitizing test strips for chlorine. Provide and maintain on site
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 problemsmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed ice build up in deep freezer and soils along gaskets. Clean to remove all ice and soils from all equipment stated
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 problemsminorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
Observed damaged tiles throughtout establishment and on stairs to upper storage / office area. Repair all damaged tiles to prevent stagnant water build up
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Observed no hand soap at front counter hand sink. Discussed with PIC to provide and maintain hand soap at all handsinks at all times of operation. COS
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.
More about handwashing problemsmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
Observed no paper towels throughout establishment at hand sinks including restroom. Discussed with PIC to provide and maintain paper towels at all operating handsinks at all times of operation. COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Mar 4, 2025 · Original Source
Inspection
Aug 7, 2024
Passed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed macaroni salad / potato salad / raw chicken stored in sliding 2 door refrigerated unit in deep plastic containers between 46F-48F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in metal shallow pans inside unit @ 40F.
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 temperaturemajorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Observed multiple grab and go desserts and fruit bowls with out labels. Provide labels with minimun requirements of identification and ingredients
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Boston Inspectional Services Department, Aug 7, 2024 · Original Source
Inspection
Jul 31, 2024
Failed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed macaroni salad / potato salad / raw chicken stored in sliding 2 door refrigerated unit in deep plastic containers between 46F-48F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in metal shallow pans inside unit @ 40F.
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 temperaturemajorCode 590.003/3-602.11-PFFood source and labeling
Official Wording
Food Labels (Pf)
Inspector’s Notes
Observed multiple grab and go desserts and fruit bowls with out labels. Provide labels with minimun requirements of identification and ingredients
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Boston Inspectional Services Department, Jul 31, 2024 · Original Source
Inspection
Mar 1, 2024
Passed
4 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed multiple raw meats stored in overcrowded refrigerated units @ 45-50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC relocated throughout multiple units and seperated into smaller pans
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 temperatureminorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Observed no food thermometers. 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.
More about food kept at an unsafe temperatureminorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
Observed missing floor tiles in kitchen prep area. Replace all missing tiles to prevent stagnant water
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
PIC provided monthly pest report - February 2024; Recommended bi-weekly services due to history of pest
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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Mar 1, 2024 · Original Source
Inspection
Feb 23, 2024
Failed
4 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed multiple raw meats stored in overcrowded refrigerated units @ 45-50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC relocated throughout multiple units and seperated into smaller pans
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 temperatureminorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Observed no food thermometers. 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.
More about food kept at an unsafe temperatureminorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
Observed missing floor tiles in kitchen prep area. Replace all missing tiles to prevent stagnant water
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
PIC provided monthly pest report - February 2024; Recommended bi-weekly services due to history of pest
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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Feb 23, 2024 · Original Source