Cappy's Pizza & Subs

• resultFail
• critical violations3
• last inspectedSeptember 4, 2024
• address82 Westland Av, Boston 02115

Is Cappy's Pizza & Subs clean?

Cappy's Pizza & Subs is currently Fail from Boston Inspectional Services, Health Division, from an inspection on September 4, 2024. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Cappy's Pizza & Subs?

These are the violations recorded at the most recent inspection on September 4, 2024, in plain English, with the city's own wording underneath.

• ⚠️Cleaning Procedure (P) • Observed food handlers not washing hand properly during inspection (I provided instruction at this inspection and previous inspections)critical
  Cleaning Procedure (P) • Observed food handlers not washing hand properly during inspection (I provided instruction at this inspection and previous inspections)
• ⚠️Effectiveness-Hair Restraints (C) • Food handlers not wearing hair restraints
  Effectiveness-Hair Restraints (C) • Food handlers not wearing hair restraints
• ⚠️Clean-up of Vomiting and Diarrheal Events (Pf) • No written instructions for the clean up of Vomiting and Diarrheal Events (inspections provided at this inspection and past inspections) Kit not complete (reviewed with PIC)
  Clean-up of Vomiting and Diarrheal Events (Pf) • No written instructions for the clean up of Vomiting and Diarrheal Events (inspections provided at this inspection and past inspections) Kit not complete (reviewed with PIC)
• ⚠️(A)-(P) Person-In-Charge-Duties (Pf) • Multiple repeat Priority Prior Foundation and Core violations noted on inspection Proof that the PIC/CFPM is not overseeing day to day operations and taking corrective action as required Proof that the PIC/CFPM has not trained employees in food safety and sanitation as required
  (A)-(P) Person-In-Charge-Duties (Pf) • Multiple repeat Priority Prior Foundation and Core violations noted on inspection Proof that the PIC/CFPM is not overseeing day to day operations and taking corrective action as required Proof that the PIC/CFPM has not trained employees in food safety and sanitation as required
• ⚠️Food Storage Containers Identified with Common Name of Food (C) • Squeeze food containers and storage containers not label
  Food Storage Containers Identified with Common Name of Food (C) • Squeeze food containers and storage containers not label
• ⚠️Wiping Cloths Use Limitation (C) • Wiping cloths not stored in a sanitizing solution between uses
  Wiping Cloths Use Limitation (C) • Wiping cloths not stored in a sanitizing solution between uses
• ⚠️(A) Gloves Use Limitation (P) • Observed food handlers and employees continously wearing single use gloves - Leaving and returning to work stations/handling dirty equipment/handling multiple food items I provided training materials at this inspection and previous inspectioncritical
  (A) Gloves Use Limitation (P) • Observed food handlers and employees continously wearing single use gloves - Leaving and returning to work stations/handling dirty equipment/handling multiple food items I provided training materials at this inspection and previous inspection
• ⚠️Food Storage-Preventing Contamination from the Premises (C) • Using soda crates to store food items in basement
  Food Storage-Preventing Contamination from the Premises (C) • Using soda crates to store food items in basement
• ⚠️Miscellaneous Sources of Contamination (C) • Food contact strainers for flour has chipped paint - Provide NSF food grade food contacts
  Miscellaneous Sources of Contamination (C) • Food contact strainers for flour has chipped paint - Provide NSF food grade food contacts
• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Top of refrigeration unit 60 F Ham 55 F Hot Capicola 55 F Mortidella 55 F Salami 51 F Provolone cheese 54 F Diced tomatoes 44 F All of these items have been removed and replaced with items from walk in unit These items have been voluntarily discarded Ice has been added to the top of the salad unit and the refrigeration complany has been contacted by ownercritical
  (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Top of refrigeration unit 60 F Ham 55 F Hot Capicola 55 F Mortidella 55 F Salami 51 F Provolone cheese 54 F Diced tomatoes 44 F All of these items have been removed and replaced with items from walk in unit These items have been voluntarily discarded Ice has been added to the top of the salad unit and the refrigeration complany has been contacted by owner
• ⚠️Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf) • Missing disclosure on menu board Information provided via email
  Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf) • Missing disclosure on menu board Information provided via email
• ⚠️Sponges Use Limitation (C) • Using sponges
  Sponges Use Limitation (C) • Using sponges
• ⚠️Temperature Measuring Devices-Functionality (C) • No thermometer in refrigerated draws
  Temperature Measuring Devices-Functionality (C) • No thermometer in refrigerated draws
• ⚠️Cutting Surfaces (C) • Worn and deep cuts on cutting boards
  Cutting Surfaces (C) • Worn and deep cuts on cutting boards
• ⚠️Cooking and Baking Equipment (C) • Heavy build up of grease food particles on cooking equipment including fryolators stove etc on cooking line Stuffing cloth towels between fryolator and refrigeration unit
  Cooking and Baking Equipment (C) • Heavy build up of grease food particles on cooking equipment including fryolators stove etc on cooking line Stuffing cloth towels between fryolator and refrigeration unit
• ⚠️Nonfood Contact Surfaces (C) • Built up soils on wire and wooden shelving in basement/ware washing.walk in refrigeration/prep areas
  Nonfood Contact Surfaces (C) • Built up soils on wire and wooden shelving in basement/ware washing.walk in refrigeration/prep areas
• ⚠️(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C) • To Go containers not inverted - Kitchen/prep/storage areas Disposable utensils for customers not inverted with handles upright
  (A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C) • To Go containers not inverted - Kitchen/prep/storage areas Disposable utensils for customers not inverted with handles upright
• ⚠️(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C) • Food containers not inverted - Storage/ware washing areas
  (A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C) • Food containers not inverted - Storage/ware washing areas
• ⚠️Prohibitions (C) • Pizza boxes stored in side storage - Ceiling is not smooth durable easily cleanable and in good repair Pizza boxes stored on floor in side storage
  Prohibitions (C) • Pizza boxes stored in side storage - Ceiling is not smooth durable easily cleanable and in good repair Pizza boxes stored on floor in side storage
• ⚠️Storage Areas Redeeming Machines Receptacles and Waste Handling Units Location (C) • Heavy grease build up on all 3 grease bins in basement Grease bins stored on soild cardboard
  Storage Areas Redeeming Machines Receptacles and Waste Handling Units Location (C) • Heavy grease build up on all 3 grease bins in basement Grease bins stored on soild cardboard
• ⚠️Floors Walls and Ceilings-Cleanability (C) • Heavy build up of soils on floors under and behind all equipment - Kitchen/prep/ware washing/basement storage areas Heavy build up of grease on hood and filters Built up soils on ceiling walls and attachments - Kitchen/prep/ware washing/basement/storage and walk in refrigeration
  Floors Walls and Ceilings-Cleanability (C) • Heavy build up of soils on floors under and behind all equipment - Kitchen/prep/ware washing/basement storage areas Heavy build up of grease on hood and filters Built up soils on ceiling walls and attachments - Kitchen/prep/ware washing/basement/storage and walk in refrigeration
• ⚠️Controlling Pests (Pf) • Evidence of flies in ware washing/prep area Evidence of rodent droppings on floor shelving and old equipment in basement Provide full extermination by a licensed exterminator and Intergrated Pest Management report prior to reinspection
  Controlling Pests (Pf) • Evidence of flies in ware washing/prep area Evidence of rodent droppings on floor shelving and old equipment in basement Provide full extermination by a licensed exterminator and Intergrated Pest Management report prior to reinspection
• ⚠️Maintaining Premises Unnecessary Items and Litter (C) • Old equipment unnecessary artiles stored on basement Grease in pan stored in back stairwell/hallway Food containers and other equipment stored on steps and in hallway (this is also a egrees for residents in apartments above
  Maintaining Premises Unnecessary Items and Litter (C) • Old equipment unnecessary artiles stored on basement Grease in pan stored in back stairwell/hallway Food containers and other equipment stored on steps and in hallway (this is also a egrees for residents in apartments above
• ⚠️Repairing-Premises Structures Attachments and Fixtures-Methods (C) • Exposed insulation around pipes in basement storage areas
  Repairing-Premises Structures Attachments and Fixtures-Methods (C) • Exposed insulation around pipes in basement storage areas
• ⚠️Certified food protection manager not certified in allegen awareness No allergen posted posted in employee work area
  Certified food protection manager not certified in allegen awareness No allergen posted posted in employee work area

When was Cappy's Pizza & Subs last inspected?

Cappy's Pizza & Subs has 8 inspections on record going back to May 8, 2024.

Cappy's Pizza & Subs vs Fenway

Fenway runs 89% clean across 433 tracked restaurants — 379 clean, 23 mid, 22 cooked.

Against the 433 spots Cooked tracks in Fenway, this one comes out cleaner than 0% of them.

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• ✓ Fenway Sunoco
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See every restaurant inspection in Fenway →

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 September 4, 2024. Inspection results describe one moment in a kitchen's life, not a permanent verdict.