Inspection
Oct 21, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 21, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Alfredo's Italian Kitchen
243 Dorchester St
Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗
Passed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Alfredo's Italian Kitchen last inspected?
- The most recent inspection on record was on Oct 21, 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?
- 13 inspections on record, from Oct 4, 2023 to Oct 21, 2026.
- Has Alfredo's Italian Kitchen ever been closed by the health department?
- No closure appears in the 13 inspection records we hold for this business. The earliest is dated Oct 4, 2023.
The Full Inspection History
13 inspectionsInspection
Mar 30, 2026
Passed
1 recorded violation
minorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Hood filters with grease build up clean to remove
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, Mar 30, 2026 · Original Source
Inspection
Mar 10, 2026
Failed
1 recorded violation
minorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Hood filters with grease build up clean to remove
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, Mar 10, 2026 · Original Source
Inspection
Jul 11, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 11, 2025 · Original Source
Inspection
Feb 28, 2025
Passed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw beef stored with ready to eat food in the walkin. Remove COS(Corrected On site) by the PIC
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled cloths stored on the cutting board in the pizza area. Retrain staff to store soiled clothes in a sanitizer
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 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cooked chicken at 128F stored in the hot holding at 10.30Am. Removed and reheated by PIC to 165F All TCS foods to be held above 135F
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 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Noted white cutting board in the front counter area heavily soiled. Replace/Resurface
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Single use items stored in the mechanical room. Remove COS by the PIC
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, Feb 28, 2025 · Original Source
Inspection
Feb 21, 2025
Failed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw beef stored with ready to eat food in the walkin. Remove COS(Corrected On site) by the PIC
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled cloths stored on the cutting board in the pizza area. Retrain staff to store soiled clothes in a sanitizer
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 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cooked chicken at 128F stored in the hot holding at 10.30Am. Removed and reheated by PIC to 165F All TCS foods to be held above 135F
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 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Noted white cutting board in the front counter area heavily soiled. Replace/Resurface
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Single use items stored in the mechanical room. Remove COS by the PIC
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, Feb 21, 2025 · Original Source
Inspection
Nov 29, 2024
Passed
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC was not able to have knowledge about the illness policy. Reviewed with the PIC and will send information for the PIC to review with staff
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cooked chicken in the hot holding unit at 124F PIC removed it and reheated to 165F to be held at 135F or above. Discussed with PIC to reheat the product to minimum temperature before putting it in the hot holding unit.
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 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed preped tuna salad/pizza sauce/pasta sauce in the basement walkin not labeled. Retrain staff to label resdy to eat food held more than 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 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Cutting board on the cookline heavily scored.Resurface or Replace
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 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 food particles on the knives stored in the knife rack. Clean before storing
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 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Pizza boxes stored in mechanical room. Remove
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
Hood filters had a heavy residue. Clean with frequency
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, Nov 29, 2024 · Original Source
Inspection
Nov 21, 2024
Failed
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC was not able to have knowledge about the illness policy. Reviewed with the PIC and will send information for the PIC to review with staff
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cooked chicken in the hot holding unit at 124F PIC removed it and reheated to 165F to be held at 135F or above. Discussed with PIC to reheat the product to minimum temperature before putting it in the hot holding unit.
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 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed preped tuna salad/pizza sauce/pasta sauce in the basement walkin not labeled. Retrain staff to label resdy to eat food held more than 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 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Cutting board on the cookline heavily scored.Resurface or Replace
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 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 food particles on the knives stored in the knife rack. Clean before storing
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 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Pizza boxes stored in mechanical room. Remove
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
Hood filters had a heavy residue. Clean with frequency
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, Nov 21, 2024 · Original Source
Inspection
Sep 11, 2024
Passed
4 recorded violations
criticalCode 590.003/3-202.11-PFood temperature
Official Wording
Temperature (P)
Inspector’s Notes
Observed cole slaw/Diced Tomatoes out of temperature less than 2 hrs @ 50F/50F. PIC discarded the cole slaw and replaced new tomatoes from the refrigerator. The unit was unplugged.
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Refrigerator behind the cookline is heavily soiled racks doors and gaskets. Clean to remove all grease build and grime.
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 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Observed single use food grade containers/pizza boxes stored in the mechanical room. Remove
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
Hood sticker expired in August. PIC called and was told that they would be here to clean and service the hood on Friday 9/7/24.
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, Sep 11, 2024 · Original Source
Inspection
Sep 5, 2024
Failed (extension granted)
19 recorded violations
criticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
During the busy lunch hour did not observe any employees wash hands and change gloves. Wash hands throughly before handling RTE/uncooked food.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Certified Person Ahmad to direct and retrain employees to follow the wash/rinse/sanitizer steps to wash dirty soiled food/nonfood equipment with proper frequency final cook temperature of cooked foods when to wash hands and change gloves. hot and cold hoding temperature Date marking document the training monitor cooling methods as discussed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-202.11-PFood temperature
Official Wording
Temperature (P)
Inspector’s Notes
Observed cole slaw/Diced Tomatoes out of temperature less than 2 hrs @ 50F/50F. PIC discarded the cole slaw and replaced new tomatoes from the refrigerator. The unit was unplugged.
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 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Food stored in a container labeled garlic seasoning had a unrecognized spice in it and also multiple squezz bottles with sauces. Remove or relable matching the right product.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed in use utensils stored in a soiled water on the cook line and hanging on the pipes behind the cook line. Store all utensils in either running water or in the product itself with hand le facing up.
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
All soiled wiping cloths were stored on the prep area/cook line. Discontinue and all soiled/wiping towels kept in a sanitizer solution.
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 590.003/3-401.11-PFFood temperature
Official Wording
Raw Animal Foods-Cooking (Pf)
Inspector’s Notes
Raw steak and cheese was at 141F cooked to 155F. Cook all cooked food Chicken to 165F Ground Beef to 155F.Check the temperature to verify the final cooking temperature.
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 temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed cooked chicken under the stove at 104F/85F Dicarded by PIC and at the pizza station buffalo chicken in the hol holding unit at 130F. The chicken was reheated to 165F and then held in hot holding unit to maintain 135F or above.
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 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed Rice chicken stored in the refrigerator without proper date marking. Date mark all the cooked product held more than 24hrs in a food grade container.
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 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Provide sufficient hot holding equipment. Discontinue leaving the hot product outside the hot holding unit.
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 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
The faucet at the 3 bay sink does not extend to fill all the sink with water. Repair
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 issuesminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Cutting board on the cook line heavily scored. Provide a new cutting board or resurface.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-502.13-CEquipment and utensils
Official Wording
Single-Service and Single-Use Articles-Use Limitations (C)
Inspector’s Notes
Observed lot of prepped food stored in a plastic container marked parmesian cheese. Discontinue and provide food grade containers to store prepped product.
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 issuesminorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Observed soiled knives stored in a clean knife rack and also clean pots stored in a soiled bin underneath the prep table in the basement. Remove heavily soiled containers.
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
Refrigerator behind the cookline is heavily soiled racks doors and gaskets. Clean to remove all grease build and grime.
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 590.004/4-603.14-CCleaning and sanitizing
Official Wording
Wet Cleaning (C)
Inspector’s Notes
Equipment was rinsed and washed without using soap. Provide proper setup of 3 bay sink and retrain employees on correct procedure for ware wash.
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 590.004/4-702.11-PCleaning and sanitizing
Official Wording
Before Use After Cleaning (P)
Inspector’s Notes
The 3 bay sink was not set up with sanitizer to sanitize the equipment before put to use. Set up the 3 bay sink with soap/rinse/ sanitizer.
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 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Observed single use food grade containers/pizza boxes stored in the mechanical room. Remove
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
Hood sticker expired in August. PIC called and was told that they would be here to clean and service the hood on Friday 9/7/24.
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, Sep 5, 2024 · Original Source
Inspection
Sep 4, 2024
Failed
19 recorded violations
criticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
During the busy lunch hour did not observe any employees wash hands and change gloves. Wash hands throughly before handling RTE/uncooked food.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Certified Person Ahmad to direct and retrain employees to follow the wash/rinse/sanitizer steps to wash dirty soiled food/nonfood equipment with proper frequency final cook temperature of cooked foods when to wash hands and change gloves. hot and cold hoding temperature Date marking document the training monitor cooling methods as discussed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-202.11-PFood temperature
Official Wording
Temperature (P)
Inspector’s Notes
Observed cole slaw/deli meat out of temperature less than 2 hrs @ 48F/56F. PIC discarded the cole slaw and moved the deli meat to underneath refrigerator. The deli meat was stacked above the fill line. Observed lot of food stacked above the fill line in the refrigeration. Don't fill the food above the fill line for food temping at 41F or below. Train employees to prevent overfilling unit
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 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Food stored in a container labeled garlic seasoning had a unrecognized spice in it and also multiple squezz bottles with sauces. Remove or relable matching the right product.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed in use utensils stored in a soiled water on the cook line and hanging on the pipes behind the cook line. Store all utensils in either running water or in the product itself with hand le facing up.
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 issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
All soiled wiping cloths were stored on the prep area/cook line. Discontinue and all soiled/wiping towels kept in a sanitizer solution.
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 590.003/3-401.11-PFFood temperature
Official Wording
Raw Animal Foods-Cooking (Pf)
Inspector’s Notes
Raw steak and cheese was at 141F cooked to 155F. Cook all cooked food Chicken to 165F Ground Beef to 155F.Check the temperature to verify the final cooking temperature.
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 temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed cooked chicken under the stove at 104F/85F Dicarded by PIC and at the pizza station buffalo chicken in the hol holding unit at 130F. The chicken was reheated to 165F and then held in hot holding unit to maintain 135F or above.
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 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed Rice chicken stored in the refrigerator without proper date marking. Date mark all the cooked product held more than 24hrs in a food grade container.
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 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Provide sufficient hot holding equipment. Discontinue leaving the hot product outside the hot holding unit.
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 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
The faucet at the 3 bay sink does not extend to fill all the sink with water. Repair
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 issuesminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Cutting board on the cook line heavily scored. Provide a new cutting board or resurface.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-502.13-CEquipment and utensils
Official Wording
Single-Service and Single-Use Articles-Use Limitations (C)
Inspector’s Notes
Observed lot of prepped food stored in a plastic container marked parmesian cheese. Discontinue and provide food grade containers to store prepped product.
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 issuesminorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Observed soiled knives stored in a clean knife rack and also clean pots stored in a soiled bin underneath the prep table in the basement. Remove heavily soiled containers.
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
Refrigerator behind the cookline is heavily soiled racks doors and gaskets. Also the small prep table near the microwave is heavily soiled walls behind the grill/frylator with heavy grease stove top equipment. Clean to remove all grease build and grime.
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 590.004/4-603.14-CCleaning and sanitizing
Official Wording
Wet Cleaning (C)
Inspector’s Notes
Equipment was rinsed and washed without using soap. Provide proper setup of 3 bay sink and retrain employees on correct procedure for ware wash.
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 590.004/4-702.11-PCleaning and sanitizing
Official Wording
Before Use After Cleaning (P)
Inspector’s Notes
The 3 bay sink was not set up with sanitizer to sanitize the equipment before put to use. Set up the 3 bay sink with soap/rinse/ sanitizer.
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 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Observed single use food grade containers/pizza boxes stored in the mechanical room. Remove
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
Hood sticker expired in August. PIC called and was told that they would be here to clean and service the hood on Friday 9/7/24.
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, Sep 4, 2024 · Original Source
Inspection
Oct 12, 2023
Passed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Ensure all employees are wearing proper hair restraints when working with foods
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 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Set up as discussed for raw foods and ready to eat foods
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 590.003/3-603.11-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 several menu items [ steak tips - 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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Remove all scorned cutting boards with deep lacerations - these are uncleanable - replace as discussed
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 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Clean to remove all deep and heavy 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.
More about building upkeep issuesminorCode 590.005/5-203.13-COther
Official Wording
Service Sink (C)
Inspector’s Notes
Maintain clean after use to reduce drain fly activity
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.113-COther
Official Wording
Covering Receptacles (C)
Inspector’s Notes
Keep covers on all trash receptacles after use to reduce the rodent activity in the area
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Clean to remove all visible soils in the kitchen areas where needed especially around the bottom perimeter where the walls meet the floors
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 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Evidence of rodent activity in the rear entrance doorway - address as discussed
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, Oct 12, 2023 · Original Source
Inspection
Oct 4, 2023
Failed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Ensure all employees are wearing proper hair restraints when working with foods
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 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Set up as discussed for raw foods and ready to eat foods
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 590.003/3-603.11-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 several menu items [ steak tips - 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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Remove all scorned cutting boards with deep lacerations - these are uncleanable - replace as discussed
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 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Clean to remove all deep and heavy 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.
More about building upkeep issuesminorCode 590.005/5-203.13-COther
Official Wording
Service Sink (C)
Inspector’s Notes
Maintain clean after use to reduce drain fly activity
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.113-COther
Official Wording
Covering Receptacles (C)
Inspector’s Notes
Keep covers on all trash receptacles after use to reduce the rodent activity in the area
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Clean to remove all visible soils in the kitchen areas where needed especially around the bottom perimeter where the walls meet the floors
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 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Evidence of rodent activity in the rear entrance doorway - address as discussed
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, Oct 4, 2023 · Original Source