Dbar

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Observed raw salmon / raw tuna stored at cooking line @ 50F. Discussed with PIC to maintain cold holding of food items @ 41F or below. COS
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Shell stock Maintaining Identification (Pf)
  Inspector note: Observed shellstocks tags for clams / mussels incomplete. Discussed with chef to ensure the last date sold is identified on all tags
  code 590.003/3-203.12-PF** · serious findingstatus: Pass
• ✓Hand Drying Provision (Pf)
  Inspector note: Observed no paper towels at handsink in near prep area. Discussed with PIC to maintain handsink fully stocked with paper towels for effective handwashing. COS
  code 590.006/6-301.12-PF** · serious findingstatus: Pass
• ✓In-Use Utensils Between-Use Storage (C)
  Inspector note: Observed utensils stored in stagnant water at cooking line. Discussed with PIC to remove and ensure utensils are clean/sanitized and stored on clean contact surfaces
  code 590.003/3-304.12-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 14, 2025: 4 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.