Inspection
Nov 9, 2026
16 recorded violations
Official Wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Broken chipped food contact containers
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 issuesOfficial Wording
Clean condition-Hands and Arms (P)
Inspector’s Notes
Observed no hand washing during inspection
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 Wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s Notes
No proof of a certified food proction manager on site full time at this location
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths not stored in a sanitizing solution in food prep/ware washing areas
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 Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Low temp dish washer draining on to floor
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
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Heavy encrusted with food debris on food contacts Interior and exterior of large bulk food container condiment scoop on wall prep equipment throughout out
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 Wording
Cooking and Baking Equipment (C)
Inspector’s Notes
Heavy encrusted with food debris on all cooking equipment fryolators etc
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
Nonfood Contact Surfaces (C)
Inspector’s Notes
Built up soils on interior and exterior of all refrigeration units dish washer etc throughout prep/ware washing etc
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 Wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s Notes
Bowls etc not inverted
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
Capacity-Quantity and Availability (Pf)
Inspector’s Notes
No hot water at hand sinks Plumber was called and arrived during my inspection and is working on the issue
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Covering Receptacles (C)
Inspector’s Notes
No covers for waste receptacles
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Cleaning Receptacles (C)
Inspector’s Notes
Built up soils on interior and exterior of all waste receptacles throughout
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 Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Heavy built up of debris food particles on floor under and behind all equipment in prep/cookling line storage ware washing back hall Heavy built up of debris food splashings on walls attachments and ceilings and attachments Rodent droppings on floor under and behind all equipment throughout Grease built up on hood
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 Wording
Controlling Pests (Pf)
Inspector’s Notes
Evidence of immature flies. Evidence of rodent droppings throughout prep/ware washing/storage under and behind equipment. Droppings noted on exterior top of dish machine Provide IPM (See below) report and increase services The report must include the drop ceiling throughout all sanitation and structual deficiencies What Is Integrated Pest Management? IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): Inspectionof premises Identification of pests pest damage and/or potential for pest infestation Determination of the extent of the pest problem Appropriatetreatment Actionplanfor correction including follow up An IPM reporting system will ensure better communication between you and your pest control company. Only licensed pest control operators may apply pesticides in a food establishment. Foodestablishment owners operators and employees are prohibited from applying any pesticides
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 Wording
Storing Maintenance Tools (C)
Inspector’s Notes
Mops brooms etc not raised 6" above the floor
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Missing stained ceiling tiles throughout prep/ware washing/storage and customer area Rust on ceiling fixtures Rust on floor walls ceilings and attachments in walk in refrigeration Chipped paint on rear door and door frame Broken and loose light shields throughout
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 issuesOfficial record from Boston Inspectional Services Department, Nov 9, 2026 · Original Source