Inspection
Oct 22, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 22, 2026 · Original Source
Eating & Drinking · Boston, MA
Lucca Restaurant & Bar
200 Terminal Rd
Last inspected Oct 22, 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 Lucca Restaurant & Bar last inspected?
- The most recent inspection on record was on Oct 22, 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?
- 16 inspections on record, from Jun 12, 2024 to Oct 22, 2026.
- Has Lucca Restaurant & Bar ever been closed by the health department?
- No closure appears in the 16 inspection records we hold for this business. The earliest is dated Jun 12, 2024.
The Full Inspection History
16 inspectionsInspection
Feb 25, 2026
Passed
1 recorded violation
majorCode 590.008/8-404.11-PFOther
Official Wording
(A) Ceasing Operations and Reporting (Pf)
Inspector’s Notes
Marketplace management has self reported a fire in the kitchen of the establishment resulting in the discharge of a K extinguisher. Per the self reported email any affected food has been discarded. Pictures also show the cookline equipment healvily soiled with grease and burnt food debris possibly leading to the cause of the fire. Ensure all equipment on the cookline and all other affected areas are deep cleaned by a professional cleaning company and provide service reports upon completion.
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 25, 2026 · Original Source
Inspection
Feb 20, 2026
Voluntarily closed
1 recorded violation
majorCode 590.008/8-404.11-PFOther
Official Wording
(A) Ceasing Operations and Reporting (Pf)
Inspector’s Notes
Marketplace management has self reported a fire in the kitchen of the establishment resulting in the discharge of a K extinguisher. Per the self reported email any affected food has been discarded. Pictures also show the cookline equipment healvily soiled with grease and burnt food debris possibly leading to the cause of the fire. Ensure all equipment on the cookline and all other affected areas are deep cleaned by a professional cleaning company and provide service reports upon completion.
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 20, 2026 · Original Source
Inspection
Oct 6, 2025
Passed
2 recorded violations
majorCode 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
No consumer advisory posted. Provide.
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 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Handsink at prep area - Hot Water Faucet with very low pressure. 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Oct 6, 2025 · Original Source
Inspection
Sep 30, 2025
Hearing scheduled
3 recorded violations
majorCode 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
No consumer advisory posted. Provide.
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 at prep area 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 findingminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Handsink at prep area - Hot Water Faucet with very low pressure. 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Sep 30, 2025 · Original Source
Inspection
Sep 23, 2025
Failed
3 recorded violations
majorCode 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
No consumer advisory posted. Provide.
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 at prep area 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 findingminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Handsink at prep area - Hot Water Faucet with very low pressure. 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Sep 23, 2025 · Original Source
Inspection
Jul 10, 2025
Passed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths stored wet 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.
More about cleaning or sanitizing problemsminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Cell Phone placed on top of a box with bread bun Remove and store properly.
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.
More about food not protected from contaminationcriticalCode 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
Chicken Breast at cooking line stored in room temp registering 95F. PIC stated it had been out for 1 hour and placed it inside the refrigerating unit. Mantain at 135F or above or 41F or 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Cutting boards at cooking line 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 findingOfficial record from Boston Inspectional Services Department, Jul 10, 2025 · Original Source
Inspection
Jun 30, 2025
Failed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths stored wet 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.
More about cleaning or sanitizing problemsminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Cell Phone placed on top of a box with bread bun Remove and store properly.
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.
More about food not protected from contaminationcriticalCode 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
Chicken Breast at cooking line stored in room temp registering 95F. PIC stated it had been out for 1 hour and placed it inside the refrigerating unit. Mantain at 135F or above or 41F or 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Cutting boards at cooking line 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 findingOfficial record from Boston Inspectional Services Department, Jun 30, 2025 · Original Source
Inspection
Jun 13, 2025
Passed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
High temperature dish machine in back of house observed leaking. Repair as necessary.
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, Jun 13, 2025 · Original Source
Inspection
May 30, 2025
Failed (extension granted)
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
High temperature dish machine in back of house observed leaking. Repair as necessary.
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, May 30, 2025 · Original Source
Inspection
May 2, 2025
Failed (extension granted)
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
High temperature dish machine in back of house observed leaking. Repair as necessary.
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, May 2, 2025 · Original Source
Inspection
Apr 11, 2025
Failed (extension granted)
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Employees on production line without hair restraints. Provide.
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 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Employee observed eating salad on prep table in close proximity to food. Discontinue.
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.
More about food not protected from contaminationmajorCode 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
Hamburger on menu can be under cooked per PIC. No consumer advisory on menus or display boards. Provide.
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 smaller production line unit observed scored and discolored. Replace or re surface.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
High temperature dish machine in back of house observed leaking. Repair as necessary.
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, Apr 11, 2025 · Original Source
Inspection
Apr 3, 2025
Failed
5 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Employees on production line without hair restraints. Provide.
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 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Employee observed eating salad on prep table in close proximity to food. Discontinue.
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.
More about food not protected from contaminationmajorCode 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
Hamburger on menu can be under cooked per PIC. No consumer advisory on menus or display boards. Provide.
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 smaller production line unit observed scored and discolored. Replace or re surface.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
High temperature dish machine in back of house observed leaking. Repair as necessary.
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, Apr 3, 2025 · Original Source
Inspection
Dec 9, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 9, 2024 · Original Source
Inspection
Jun 21, 2024
Passed
9 recorded violations
minorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Some containers with bulk food items without labels. provide.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No max temperature irreversible thermometer on site. Provide.
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 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Allmost all hand washing sinks without soap. 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.
More about handwashing problemscriticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
Several handwashing sinks without soap and paper towels. Only one hand sink at the bar area with a soap bar employee brought in. An employee in the kitchen demostrated how she washes her hands using a large container of industrial dish detergent at the prep sink. Perform proper handwashing all the time
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
Retrain staff with regard to proper warewashing and ensure that all handwashing sinks are properly staffed.
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
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.
More about cleaning or sanitizing problemsminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Boxes with food products stored on the floor inside walk-in freezer. Elevate properly.
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.
More about food not protected from contaminationminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Walk-In Unit - Interior storage shelves soiled. Clean proeprly. Bar- some of the refrigerating unit with soiled interior. Clean 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.
More about cleaning or sanitizing problemsmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
All handwashing sinks without paper towels. Provide.
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, Jun 21, 2024 · Original Source
Inspection
Jun 12, 2024
Failed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Retrain staff with regard to proper warewashing and ensure that all handwashing sinks are properly staffed.
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
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.
More about cleaning or sanitizing problemsmajorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No max temperature irreversible thermometer on site. Provide.
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 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
Several handwashing sinks without soap and paper towels. Only one hand sink at the bar area with a soap bar employee brought in. An employee in the kitchen demostrated how she washes her hands using a large container of industrial dish detergent at the prep sink. Perform proper handwashing all the time
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Some containers with bulk food items without labels. provide.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Boxes with food products stored on the floor inside walk-in freezer. Elevate properly.
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.
More about food not protected from contaminationminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Walk-In Unit - Interior storage shelves soiled. Clean proeprly. Bar- some of the refrigerating unit with soiled interior. Clean 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.
More about cleaning or sanitizing problemsmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Allmost all hand washing sinks without soap. 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.
More about handwashing problemsmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
All handwashing sinks without paper towels. Provide.
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, Jun 12, 2024 · Original Source
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