Antonio's Italiano Cucina

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings4

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Meatballs in hot holding 133F / Provide proper hot holding temperatures of at least 140F.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Cut zucchini at 68F / Provide proper cold holding temperatures of 41F or below.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Prevention of Contamination from Handscritical
  Inspector note: Observed waitstaff cutting bread with bare hands / Discontinue and restrict bare hand contact with ready to eat foods.
  code 12-3--301.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Cleancritical
  Inspector note: Clean interior of ice machine / Remove black residue build up.
  code 20-4-703.11*** · critical food-safety factorstatus: Fail
• ⚠️Shellstock ID
  Inspector note: No shellstock tags on file for shellfish (Mussels and Steamers) / Ensure all tags are kept with shellfish until last piece is sold and keep on file for 90 days thereafter.
  code 01-3-202.18** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 24, 2010: 5 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.