Assaggio

• resultFail
• critical violations2
• last inspectedJuly 15, 2026
• address29 Prince St, Boston 02113

Is Assaggio clean?

Assaggio is currently Fail from Boston Inspectional Services, Health Division, from an inspection on July 15, 2026. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Assaggio?

These are the violations recorded at the most recent inspection on July 15, 2026, in plain English, with the city's own wording underneath.

• ⚠️(A)-(P) Person-In-Charge-Duties (Pf) • P's & PF's violations noted on the inspection report. PIC to train staff on violations noted on the inspection report
  (A)-(P) Person-In-Charge-Duties (Pf) • P's & PF's violations noted on the inspection report. PIC to train staff on violations noted on the inspection report
• ⚠️In-Use Utensils Between-Use Storage (C) • Observed utensil stored in stagnant water 78F-105F and in between equipments. Discontinue to prevent contamination (cos)
  In-Use Utensils Between-Use Storage (C) • Observed utensil stored in stagnant water 78F-105F and in between equipments. Discontinue to prevent contamination (cos)
• ⚠️Thawing (C) • Raw fish & raw shrimp observed thawing in stagnant water at 58F in the food prep sink. Discontinue and thaw as discussed during the inspection (cos)
  Thawing (C) • Raw fish & raw shrimp observed thawing in stagnant water at 58F in the food prep sink. Discontinue and thaw as discussed during the inspection (cos)
• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Multiple containers of prepped foods and RTE foods observed at 53F-80F stored in a non working cold unit at 80F (thermometer inside). PIC advised to remove all the foods since it was placed in the unit less than 1 hour and place in a working cold unit (cos)critical
  (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Multiple containers of prepped foods and RTE foods observed at 53F-80F stored in a non working cold unit at 80F (thermometer inside). PIC advised to remove all the foods since it was placed in the unit less than 1 hour and place in a working cold unit (cos)
• ⚠️Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P) • Bar low temp dishwasher observed at 00ppm. Staff advised to stop using until repair is provided. Additional low temp dishwasher on site operating properlycritical
  Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P) • Bar low temp dishwasher observed at 00ppm. Staff advised to stop using until repair is provided. Additional low temp dishwasher on site operating properly
• ⚠️Good Repair and Proper Adjustment-Equipment (C) • 2 cold holding unit observed at 80F. Provide repair.
  Good Repair and Proper Adjustment-Equipment (C) • 2 cold holding unit observed at 80F. Provide repair.
• ⚠️(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) • Interior of bar dishwasher observed heavily soiled by black substance build up and brown slime build up. Clean and sanitize to remove
  (A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) • Interior of bar dishwasher observed heavily soiled by black substance build up and brown slime build up. Clean and sanitize to remove
• ⚠️Using a Handwashing Sink-Operation and Maintenance (Pf) • Bar handwashing sink observed being used as dump sink and vice versa/ observed blocked by strainer and mixing cup. Discontinue Kitchen main handsink observed bloked by hotel pan and utility cart. Discontinue & maintain accessible at all time to encorurage handwashing. PIC to monitor handwashing
  Using a Handwashing Sink-Operation and Maintenance (Pf) • Bar handwashing sink observed being used as dump sink and vice versa/ observed blocked by strainer and mixing cup. Discontinue Kitchen main handsink observed bloked by hotel pan and utility cart. Discontinue & maintain accessible at all time to encorurage handwashing. PIC to monitor handwashing
• ⚠️Handwashing Signage (C) • Bar handsink observed missing employee must wash hands/hand washing only signage. Provide
  Handwashing Signage (C) • Bar handsink observed missing employee must wash hands/hand washing only signage. Provide

When was Assaggio last inspected?

Assaggio has 23 inspections on record going back to August 9, 2017. The 12 most recent are shown below.

Assaggio vs North End

North End runs 88% clean across 717 tracked restaurants — 579 clean, 37 mid, 40 cooked.

Against the 717 spots Cooked tracks in North End, this one comes out cleaner than 2% of them.

Other spots in North End

• ✓ Chung Wah Restaurant
  clean · June 20, 2012
• ✓ La Pinata
  clean · November 25, 2025
• ✓ Cafe Gigu
  clean · January 24, 2022
• ✓ Foodcares Boston
  clean · September 29, 2017
• ✓ Style Cafe Inc.
  clean · March 30, 2012
• ✓ Casalinga
  clean · December 7, 2017

See every restaurant inspection in North End →

How Boston grades restaurants

Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.

Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated July 15, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.