Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Davio's last inspected?
The most recent inspection on record was on Nov 10, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Jan 3, 2024 to Nov 10, 2026.
Has Davio's ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
9 inspections
Inspection
Nov 10, 2026
Passed
2 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Bar low temp dish machine ran machine three times and no sanitizer could be detected on testing strips. Repair machine to properly sanitize dishes.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Bar floor under the handwashing sink observed soiled. clean to remove Floor throughout the kitchen observed in need of deep cleaning from food spills and loose debris . Clean to remove Ceiling in the warewashing area observed with dust accumulation Clean to remove
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.
Official record from Boston Inspectional Services Department, Nov 10, 2026 · Original Source
Inspection
Nov 3, 2026
Failed
2 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Bar low temp dish machine ran machine three times and no sanitizer could be detected on testing strips. Repair machine to properly sanitize dishes.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Bar floor under the handwashing sink observed soiled. clean to remove Floor throughout the kitchen observed in need of deep cleaning from food spills and loose debris . Clean to remove Ceiling in the warewashing area observed with dust accumulation Clean to remove
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.
Official record from Boston Inspectional Services Department, Nov 3, 2026 · Original Source
Inspection
Mar 17, 2026
Passed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
The person in charge was not able to gie the correct minimum hot holding temperature name the five reportable symptoms and the six reportable illnesses. Provide a person in charge who is knowlegable about food safety illness policy and sanitization. The health inspector will send informational documents for staff to review prior to the reinspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
In the walk in refrigerator observed raw shell eggs stored directly on top of ready-to-eat fruits; retrain staff on proper storage hierarchy with raw proteins being stored below RTE foods and by their final cooking temperatures with raw chicken being below everything else. After the observation the person in charge rearranged the walk in refrigerator so raw proteins were stored below the RTE foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed an employee handling clean and sanitized food utensils by touching the food contact surfaces with their bare hands; retrain staff to wash their hands and wear single-use gloves when handling utensils by their food contact surfaces.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
At the cook line observed cooked chicken tenders and egg rolls stored at ambient without any active hot holding at 75F. After a discussion with the food handlers and the PIC it was indicated that cooked foods had always been stored this way without any active hot holding due to the salamander or hot holding device they are stored in and on top of not working. As the foods had been cooked per the PIC within the last 15 minutes staff were able to move the foods into active cold holding. Store hot TCS at or above 135F or properly cool and hold at 41F and below.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
At the warewashing area observed the floors covered in cardboard boxes; stop this practice remove the cardboard; nonfood contact surfaces should be cleanable durable nonporous.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
The warewashing machine at the bar is a chemical warewashing machine but the establishment does not have the correct test kit for the sanitizer in use which is chlorine; provide a proper test kit for the sanitizer used at the warewashing machine.
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.
minorCode 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
The basin and the wall around the hand sink next to the warewashing area in the main kitchen are heavily soiled; clean and sanitize the area of soils. The cualking around the ice bin next to the espresso area have black mold-like growth; clean and sanitize the caulking or remove and recaulk.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
At the hand sink next to the espresso machine observed dumped ice and food in the basin of the hand sink; retrain staff to only use hand sinks for hand washing.
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.
Provide signage stating "A copy of the most recent health inspection is available to view upon request." Provide an updated allergen awareness poster for staff in back of house.
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 17, 2026 · Original Source
Inspection
Mar 10, 2026
Failed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
The person in charge was not able to gie the correct minimum hot holding temperature name the five reportable symptoms and the six reportable illnesses. Provide a person in charge who is knowlegable about food safety illness policy and sanitization. The health inspector will send informational documents for staff to review prior to the reinspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
In the walk in refrigerator observed raw shell eggs stored directly on top of ready-to-eat fruits; retrain staff on proper storage hierarchy with raw proteins being stored below RTE foods and by their final cooking temperatures with raw chicken being below everything else. After the observation the person in charge rearranged the walk in refrigerator so raw proteins were stored below the RTE foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed an employee handling clean and sanitized food utensils by touching the food contact surfaces with their bare hands; retrain staff to wash their hands and wear single-use gloves when handling utensils by their food contact surfaces.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
At the cook line observed cooked chicken tenders and egg rolls stored at ambient without any active hot holding at 75F. After a discussion with the food handlers and the PIC it was indicated that cooked foods had always been stored this way without any active hot holding due to the salamander or hot holding device they are stored in and on top of not working. As the foods had been cooked per the PIC within the last 15 minutes staff were able to move the foods into active cold holding. Store hot TCS at or above 135F or properly cool and hold at 41F and below.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
At the warewashing area observed the floors covered in cardboard boxes; stop this practice remove the cardboard; nonfood contact surfaces should be cleanable durable nonporous.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
The warewashing machine at the bar is a chemical warewashing machine but the establishment does not have the correct test kit for the sanitizer in use which is chlorine; provide a proper test kit for the sanitizer used at the warewashing machine.
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.
minorCode 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
The basin and the wall around the hand sink next to the warewashing area in the main kitchen are heavily soiled; clean and sanitize the area of soils. The cualking around the ice bin next to the espresso area have black mold-like growth; clean and sanitize the caulking or remove and recaulk.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
At the hand sink next to the espresso machine observed dumped ice and food in the basin of the hand sink; retrain staff to only use hand sinks for hand washing.
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.
Provide signage stating "A copy of the most recent health inspection is available to view upon request." Provide an updated allergen awareness poster for staff in back of house.
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 10, 2026 · Original Source
Inspection
Sep 9, 2025
Passed
3 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Observed packaged meat thawing in stagnant water. Thaw properly.
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.
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
Interior of ice machine soiled. Clean and sanitized properly.
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.
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.
Official record from Boston Inspectional Services Department, Sep 9, 2025 · Original Source
Inspection
Aug 26, 2025
Failed
3 recorded violations
minorCode 590.003/3-501.13-CFood temperature
Official Wording
Thawing (C)
Inspector’s Notes
Observed packaged meat thawing in stagnant water. Thaw properly.
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.
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
Interior of ice machine soiled. Clean and sanitized properly.
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.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths stored soiled on counters. Store properly in 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.
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
Ice machine interior soiled. Clean and sanitize properly.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Top of dish machine soiled. Edges at three bay sink soiled. Clean all properly.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Handsink at cooking line used to store soiled utensils PIC removed them. Use for handwashing only.
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.
Handsink at wareashing area without soap and paper towels. 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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths stored soiled on counters. Store properly in 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.
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
Ice machine interior soiled. Clean and sanitize properly.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Top of dish machine soiled. Edges at three bay sink soiled. Clean all properly.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Handsink at cooking line used to store soiled utensils PIC removed them. Use for handwashing only.
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.
Handsink at wareashing area without soap and paper towels. 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.