SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Capri Italian Steakhouse last inspected?
The most recent inspection on record was on Jul 31, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Jul 22, 2025 to Jul 31, 2026.
Has Capri Italian Steakhouse ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jul 22, 2025.
The Full Inspection History
5 inspections
Inspection
Jul 31, 2026
Passed
3 recorded violations
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
The interiors of 2 ice machines were observed with soils.Clean to remove 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.
The handwash sink in the kitchen prep was observed leaking from the drainpipe.Repair
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.
Official record from Boston Inspectional Services Department, Jul 31, 2026 · Original Source
Inspection
Jul 23, 2026
Failed
3 recorded violations
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
The interiors of 2 ice machines were observed with soils.Clean to remove 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.
The handwash sink in the kitchen prep was observed leaking from the drainpipe.Repair
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.
Freshly breaded chicken 47F stored inline unit.Per PIC chicken was breaded ealier.PIC placed the breaded chicken back in the walkin at 33F New product was removed from the walkin at 37F (COS) CFPM to train staff on temperature monitoring
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
House made mash potato 117 stored in hot holding unit 145F.Product was removed and placed back in the oven since it was in the unit less then 1 hour. Final reheating temp 178F
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.
Hood vent and attachments observed soiled.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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
PIC unable to provide a irreversible thermometer for warewashing high temp dishaswasher.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Warewashing handsink observed blocked by multiple trays and buckets. Discontinue maintain accessible for hanwashing 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.
Multiple handwashing sinks (bar/kitchen/ warewashing area) observed without employee must wash hands and hand washing sign. Provide
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.
Freshly breaded chicken 47F stored inline unit.Per PIC chicken was breaded ealier.PIC placed the breaded chicken back in the walkin at 33F New product was removed from the walkin at 37F (COS) CFPM to train staff on temperature monitoring
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
House made mash potato 117 stored in hot holding unit 145F.Product was removed and placed back in the oven since it was in the unit less then 1 hour. Final reheating temp 178F
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.
Hood vent and attachments observed soiled.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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
PIC unable to provide a irreversible thermometer for warewashing high temp dishaswasher.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Warewashing handsink observed blocked by multiple trays and buckets. Discontinue maintain accessible for hanwashing 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.
Multiple handwashing sinks (bar/kitchen/ warewashing area) observed without employee must wash hands and hand washing sign. Provide
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.