Phinista Cafe

At the first floor food prep and barista area observed exposed utility lines directly above where food prep is happening; provide enclosed pipes to prevent contamination of the food prep area.

Observed the sprinkler pipes above the first floor food prep and barista area heavily soiled with dust buildup; clean and sanitize of soils.

9-1-2026 Upon reinspection small rodent droppings persist in basement and behind door on first floor landing and no pest control operator has performed service. The person in charge showed a text message from the pest control operator from 8-31-2026 stating they were not able to do service yesterday due to car issues. Clean and sanitize the affected areas of droppings and have your pest control operator perform service prior to the Hearing on 9-8-2026 and as many services as required to provide a clean IPM style report showing sanitation in the location is acceptable no captures or evidence of pests and structural voids have been fixed.

A request for variance was granted for use of the three compartment sink as a prep sink but the required operating procedures for using the sink as a prep sink were not followed: the three compartment sink was not cleaned and sanitized before use as a prep sink and the provided collanders rest on the bottom of the sink when in use which is also against the approved operating procedures that were approved by the board of health; retrain staff to follow approved procedures for use of the three compartment sink as a prep sink to prevent possible contamination.

Observed a matcha whisk stored in 70F soiled water; in use utensils should be stored in cool running water on a clean and sanitized surface or in water 135F and above.

Observed a food handler bring the food processor that was uncovered and in the basement that does not have a ceiling up to the food prep area on the first floor and process vegetables without cleaning and sanitizing the food processor prior to using the machine to process food; clean and sanitize food contact surfaces or keep them protected from contamination when not in use.

Observed previously cooked egg from the presmise reheated to less than 165F for the Breakfast Bahn Mi temperature was 126F; reheated foods should be reheated to at least 165F.

Observed cooked rice stored in sealed containers cooling in the refrigerator follow only the approved cooling procedures as discussed.

Observed whole shell raw eggs stored at ambient in the back kitchen area at 67F cooked egg stored in the sandwich style cooler stored on top of the hotel pans on a plate at 65F opened sweetend condenced milk stored on the counter at the barista area at 70F and two cambros of pickled carrots and daikon in a basement refrigerator at 53F. The person in charge states the shell eggs had been out of mechanical refrigeration for about an hour and placed them into the cooler to properly cool to 41F the cooked egg was voluntarily discarded the pickled carrot and daikon cambros were placed in an ice bath and the opened sweetened condensed milk was voluntarily discarded; hold cold TCS foods at or below 41F.

9-1-2026 Upon reinspection small rodent droppings persist in basement and behind door on first floor landing and no pest control operator has performed service. The person in charge showed a text message from the pest control operator from 8-31-2026 stating they were not able to do service yesterday due to car issues. Clean and sanitize the affected areas of droppings and have your pest control operator perform service prior to the Hearing on 9-8-2026 and as many services as required to provide a clean IPM style report showing sanitation in the location is acceptable no captures or evidence of pests and structural voids have been fixed.

At the first floor food prep and barista area observed exposed utility lines directly above where food prep is happening; provide enclosed pipes to prevent contamination of the food prep area.

Observed employees handling and preparing foods without wearing hair restraints; provide effective hair restraints for staff who are handling or preparing foods.

The location is using a new high temperature warewashing machine which replaced the chemical warewashing machine from prior inspections but could not produce an irreversible thermometer; provide an irreversible thermometer.

Observed the sprinkler pipes above the first floor food prep and barista area heavily soiled with dust buildup; clean and sanitize of soils.

A request for variance was granted for use of the three compartment sink as a prep sink but the required operating procedures for using the sink as a prep sink were not followed: the three compartment sink was not cleaned and sanitized before use as a prep sink and the provided collanders rest on the bottom of the sink when in use which is also against the approved operating procedures that were approved by the board of health; retrain staff to follow approved procedures for use of the three compartment sink as a prep sink to prevent possible contamination.

Observed employees handling and preparing foods without wearing hair restraints; provide effective hair restraints for staff who are handling or preparing foods.

Observed previously cooked egg from the presmise reheated to less than 165F for the Breakfast Bahn Mi temperature was 126F; reheated foods should be reheated to at least 165F.

Observed a food handler bring the food processor that was uncovered and in the basement that does not have a ceiling up to the food prep area on the first floor and process vegetables without cleaning and sanitizing the food processor prior to using the machine to process food; clean and sanitize food contact surfaces or keep them protected from contamination when not in use.

Observed cooked rice stored in sealed containers cooling in the refrigerator follow only the approved cooling procedures as discussed.

Observed whole shell raw eggs stored at ambient in the back kitchen area at 67F cooked egg stored in the sandwich style cooler stored on top of the hotel pans on a plate at 65F opened sweetend condenced milk stored on the counter at the barista area at 70F and two cambros of pickled carrots and daikon in a basement refrigerator at 53F. The person in charge states the shell eggs had been out of mechanical refrigeration for about an hour and placed them into the cooler to properly cool to 41F the cooked egg was voluntarily discarded the pickled carrot and daikon cambros were placed in an ice bath and the opened sweetened condensed milk was voluntarily discarded; hold cold TCS foods at or below 41F.

The location is using a new high temperature warewashing machine which replaced the chemical warewashing machine from prior inspections but could not produce an irreversible thermometer; provide an irreversible thermometer.

Observed the sprinkler pipes above the first floor food prep and barista area heavily soiled with dust buildup; clean and sanitize of soils. The basement floor in front of the refrigerators are soiled with stains; clean and sanitize of stains and soils.

Observed a matcha whisk stored in 70F soiled water; in use utensils should be stored in cool running water on a clean and sanitized surface or in water 135F and above.

At the first floor food prep and barista area observed exposed utility lines directly above where food prep is happening; provide enclosed pipes to prevent contamination of the food prep area.

In the basement observed small dark rodent droppings behind equipment around the perimeter of the basement room; have your pest control operator perform a service and as many services as required to provide a clean (no activity no evidence structural voids have been filled and sanitation is acceptable) and send the IPM style reports to isdhealth@boston.gov and clean and sanitize the basement of droppings.

Please provide an SOP of how fruits and vegetables will be rinsed.

Observed damaged rubber baseboard. Repair. Observed dry wall behind the 3 bay sink. Provide nonabsorbent walls behind 3 bay sink.

Please provide an SOP of how fruits and vegetables will be rinsed.

Observed lights in the basement that are not properly shielded. Provide proper lighting in prep area.

Provide a door sweep to the exterior door in the basement area.

No means to dry hands at the hand sink. Provide means to dry hands.

Observed damaged rubber baseboard. Repair. Observed dry wall behind the 3 bay sink. Provide nonabsorbent walls behind 3 bay sink.

Observed a prep sink in the basement under pipes with food debris inside the drain. Also observed food debris on counter . No prep work can be done in the basement without approval from ISD HEALTH. Please discontinue any prep until approved. Provide engineers report.

Observed mold- like substance inside the ice machine. Clean and sanitize to remove mold- like substance.

No hand sink in the basement. Provide hand sink.

Observed a small water leak in the basement. Contact a licensed plumber to repair leak and remove any stagnant water from the floor. Photo taken .

Observed no air gap under the prep sink in the basement. Contact a licensed plumber pull proper permit at 1010 Mass ave. After the air gap has been installed the plumbing inspector must sign off before health can sign off.

Observed heavy soil and debris on the grounds infront of the establishment. Clean and sanitize to remove heavy soil and debris. Ensure staff is cleaning and removing all debris before closing the establishment every night.

Observed soil on the walls in the back room off the front counter. Clean walls to remove soil.

Observed prep sink dry goods and prep area being stored under utility lines in the basement. Provide smooth durable cleanable enclosed ceiling in basement.

Observed a small water leak in the basement. Contact a licensed plumber to repair leak and remove any stagnant water from the floor. Photo taken .

Observed missing tiles in front of the dishmachine. Repair. Observed damaged rubber baseboard. Repair. Observed the exterior door in the basement that leads to the hallway needs to be repaired. Door should be tight up against the door frame to prevent any rodent activity. Repair door. Observed dry wall behind the 3 bay sink. Provide nonabsorbent walls behind 3 bay sink.

No means to dry hands at the hand sink. Provide means to dry hands.

Provide a door sweep to the exterior door in the basement area.

Observed lights in the basement that are not properly shielded. Provide proper lighting in prep area.

Observed prep sink dry goods and prep area being stored under utility lines in the basement. Provide smooth durable cleanable enclosed ceiling in basement.

Observed soil on the walls in the back room off the front counter. Clean walls to remove soil.

Observed heavy soil and debris on the grounds infront of the establishment. Clean and sanitize to remove heavy soil and debris. Ensure staff is cleaning and removing all debris before closing the establishment every night. Observed a hole on top of the trash bins. Replace with new bin. Observed trash inside the fencing around the trees. Clean to remove.

Observed no air gap under the prep sink in the basement. Contact a licensed plumber pull proper permit at 1010 Mass ave. After the air gap has been installed the plumbing inspector must sign off before health can sign off.

No hand sink in the basement. Provide hand sink.

Observed mold- like substance inside the ice machine. Clean and sanitize to remove mold- like substance. Observed mold like substance inside the hoses at the 3 bay sink. Replace with new hoses or sanitize to remove the mold. Observed food debris and other items on the counters in the basement. Clean counters to remove all food debis. Observed left over food debris in the drain plug located in the basement. Ensure staff is not leaving any left over food.

Observed a prep sink in the basement under pipes with food debris inside the drain. Also observed food debris on counter . No prep work can be done in the basement without approval from ISD HEALTH. Please discontinue any prep until approved. Provide engineers report.

Observed multiple damaged or missing floor tiles in warewashing area and front line. Replace all damaged tiles to prevent stagnant water

Provide thermometers inside all refrigerated units

Upon reinspection the pest control report from 5-11-2026 states multiple captures and evidence of mice and during the reinspection observed multiple areas in the basement with small dark rodent droppings and a captured mouse on a glue trap behind a chest freezer. Clean and sanitize the basement of droppings and have your pest control operator perform a service and provide an IPM report that shows no captures and no evidence of pests.

Provide thermometers inside all refrigerated units

On the drop plate of the ice machine there is pink slime; clean and sanitize.

Upon reinspection the person in charge states a plumber had been contracted and inspected the prep sink to estimate the cost of work that needed to be completed. Provide the plumber's report to isdhealth@boston.gov or have the plumber pull proper permits and install an air gap at the prep sink.

Provide a covered waste receptacle in the restroom for sanitary products.

Observed multiple damaged or missing floor tiles in warewashing area and front line. Replace all damaged tiles to prevent stagnant water

Upon reinspection the pest control report from 5-11-2026 states multiple captures and evidence of mice and during the reinspection observed multiple areas in the basement with small dark rodent droppings and a captured mouse on a glue trap behind a chest freezer. Clean and sanitize the basement of droppings and have your pest control operator perform a service and provide an IPM report that shows no captures and no evidence of pests.

Multiple employees observed without hair restraints handling and preparing foods; provide effective hair restraints for employees

Per discussion with staff there are no procedures to clean up a vomit and diarrhea event; provide.

Upon reinspection the Certified Food Protection Manager was able to answer questions about food safety illness policy and sanitization; the person in charge should be knowlegable about food safety illness policy and sanitization and that can take active managerial control of the restaurant.

Observed a bowl stored in a bulk rice container and in-use stirring spoons stored in 70F water; utensils used to move foods from bulk containers should have handles and in-use utensils should be stored in water 135F and above on a clean and sanitized surface or in cool running water.

Upon reinspection observed an employee placing cooked eggs from the frying pan onto a plate and placed the plate into a cold holding unit; foods should be cooled using approved cooling methods only.

Observed whole shell eggs stored next to the electric cooktops at 60F; shell eggs should be stored at or below 45F. Eggs were moved to the walk-in refrigerator to cool to 41F.

Observed sponges in the wareashing area; sponges should not be used on food contact surfaces.

Per discussion with the employees the location uses quats sanitizer to sanitize their food contact surfaces but could not produce a testing device for the quats; provide proper testing device for sanitizer.

Upon reinspection the pest control report from 5-11-2026 states multiple captures and evidence of mice and during the reinspection observed multiple areas in the basement with small dark rodent droppings and a captured mouse on a glue trap behind a chest freezer. Clean and sanitize the basement of droppings and have your pest control operator perform a service and provide an IPM report that shows no captures and no evidence of pests.

Observed a bowl stored in a bulk rice container and in-use stirring spoons stored in 70F water; utensils used to move foods from bulk containers should have handles and in-use utensils should be stored in water 135F and above on a clean and sanitized surface or in cool running water.

Upon reinspection observed an employee placing cooked eggs from the frying pan onto a plate and placed the plate into a cold holding unit; foods should be cooled using approved cooling methods only.

Observed whole shell eggs stored next to the electric cooktops at 60F; shell eggs should be stored at or below 45F. Eggs were moved to the walk-in refrigerator to cool to 41F.

Upon reinspection the Certified Food Protection Manager was able to answer questions about food safety illness policy and sanitization; the person in charge should be knowlegable about food safety illness policy and sanitization and that can take active managerial control of the restaurant.

Per discussion with staff there are no procedures to clean up a vomit and diarrhea event; provide.

Multiple employees observed without hair restraints handling and preparing foods; provide effective hair restraints for employees

Observed multiple employees returning to the food prep area and then handling or preparing foods without washing hands beforehand and could not wash hands properly because the handwashing sink has been blocked by a red sanitizer bucket and the handwashing sink in the rear prep area has no approved hand drying device; retrain staff on proper handwashing technique and when to wash hands and to have handwashing sinks fully stocked at all times

Observed sponges in the wareashing area; sponges should not be used on food contact surfaces.

The warewashing machine in the back prep area uses temprature to sanitize but employees could not produce an irreversible thermometer for the unit; provide.

Per discussion with the employees the location uses quats sanitizer to sanitize their food contact surfaces but could not produce a testing device for the quats; provide proper testing device for sanitizer.

The surface for one of the electric cooktops is cracked; repair or replace.

On the drop plate of the ice machine there is pink slime; clean and sanitize.

Upon reinspection the person in charge states a plumber had been contracted and inspected the prep sink to estimate the cost of work that needed to be completed. Provide the plumber's report to isdhealth@boston.gov or have the plumber pull proper permits and install an air gap at the prep sink.

Provide a covered waste receptacle in the restroom for sanitary products.

Observed whole shell eggs stored next to the electric cooktops at 60F; shell eggs should be stored at or below 45F. Eggs were moved to the walk-in refrigerator to cool to 41F.

Per discussion with the employees the location uses quats sanitizer to sanitize their food contact surfaces but could not produce a testing device for the quats; provide proper testing device for sanitizer.

The warewashing machine in the back prep area uses temprature to sanitize but employees could not produce an irreversible thermometer for the unit; provide.

Observed sponges in the wareashing area; sponges should not be used on food contact surfaces.

Observed small dark rodent droppings at the bottom of the stairs and next to the shelving; clean and sanitize the basement and provide your most recent pest control report and have your pest control operator perform a service before the reinspection and provide to isdhealth@boston.gov the report should show no captures no evidence of pest activity.

Provide a covered waste receptacle in the restroom for sanitary products.

At the prep sink in the basement there is a direct connection to the wastewater system; have a licensed plumber pull proper permits and install an air gap.

Observed multiple employees returning to the food prep area and then handling or preparing foods without washing hands beforehand and could not wash hands properly because the handwashing sink has been blocked by a red sanitizer bucket and the handwashing sink in the rear prep area has no approved hand drying device; retrain staff on proper handwashing technique and when to wash hands and to have handwashing sinks fully stocked at all times

Multiple employees observed without hair restraints handling and preparing foods; provide effective hair restraints for employees

Per discussion with staff there are no procedures to clean up a vomit and diarrhea event; provide.

There was no person designated in charge during the inspection and nobody on staff was able to answer questions about food safety illness policy and sanitization; when the certified food protection manager is not on site assign someone who is knowlegable about food safety illness policy and sanitization and that can take active managerial control of the restaurant. The employees did not know the person whose Certified Food Protection Manager certification that is posted is and there are no other certifications posted. Provide a Certified Food Protection Manager that can manager on-site.

Observed a bowl stored in a bulk rice container and in-use stirring spoons stored in 70F water; utensils used to move foods from bulk containers should have handles and in-use utensils should be stored in water 135F and above on a clean and sanitized surface or in cool running water.

Per a discussion with an employee observed cooked eggs on a plate stored on top of containers in a sandwich cooler at 54F that had been cooked an hour ago; foods should be cooled using the approved cooling methods only.

On the drop plate of the ice machine there is pink slime; clean and sanitize.

The surface for one of the electric cooktops is cracked; repair or replace.