Cooked?
Da Vinci Gelato & Waffle
- resultFail
- critical violations1
- last inspectedSeptember 4, 2025
- address295 Huntington Av, Boston 02115
Is Da Vinci Gelato & Waffle clean?
Da Vinci Gelato & Waffle is currently Fail from Boston Inspectional Services, Health Division, from an inspection on September 4, 2025. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.
What did inspectors find at Da Vinci Gelato & Waffle?
These are the violations recorded at the most recent inspection on September 4, 2025, in plain English, with the city's own wording underneath.
- ⚠️Effectiveness-Hair Restraints (C) • Food handler not wearing hair restraintEffectiveness-Hair Restraints (C) • Food handler not wearing hair restraint
- ⚠️Food Storage Containers Identified with Common Name of Food (C) • Bulk food bins not labeledFood Storage Containers Identified with Common Name of Food (C) • Bulk food bins not labeled
- ⚠️Food Storage-Preventing Contamination from the Premises (C) • Food (flour) open and is stored under hand sink (PIC took corrective action during inspection) Waffle irons stored on floor in ware washing areas Using crates to stored food products etcFood Storage-Preventing Contamination from the Premises (C) • Food (flour) open and is stored under hand sink (PIC took corrective action during inspection) Waffle irons stored on floor in ware washing areas Using crates to stored food products etc
- ⚠️Food Preparation (C) • Prep tables and Waffle irons in back room which is not approved for this establishment for food prep - Floors walls ceiling attachement are unfinished - no hand washing facilities Scrubs pads and food soiled food container stored in food prep sinkFood Preparation (C) • Prep tables and Waffle irons in back room which is not approved for this establishment for food prep - Floors walls ceiling attachement are unfinished - no hand washing facilities Scrubs pads and food soiled food container stored in food prep sink
- ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Sandwich/salad open top prep refrigeration 69 F (unit was not turned on prior to placing TCS food in unit) Cut tomatoes 55 F Cream cheese 56 F PIC removed food items from unitcritical(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Sandwich/salad open top prep refrigeration 69 F (unit was not turned on prior to placing TCS food in unit) Cut tomatoes 55 F Cream cheese 56 F PIC removed food items from unit
- ⚠️(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) • Visible food soils on interior and exterior of flour bins(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) • Visible food soils on interior and exterior of flour bins
- ⚠️Covering Receptacles (C) • Provide covers for all waste receptacles - throughoutCovering Receptacles (C) • Provide covers for all waste receptacles - throughout
- ⚠️Intensity-Lighting (C) • No lighting in back prep/hand sink/food storage areaIntensity-Lighting (C) • No lighting in back prep/hand sink/food storage area
- ⚠️Controlling Pests (Pf) • Evidence of flies in food prep/ware washing/back storage areas Provide extermination IPM report to treat and control flies from a licensed pest control profession (IPM fact sheet provided via email) Front and back doors open - Keep closedControlling Pests (Pf) • Evidence of flies in food prep/ware washing/back storage areas Provide extermination IPM report to treat and control flies from a licensed pest control profession (IPM fact sheet provided via email) Front and back doors open - Keep closed
- ⚠️Maintaining Premises Unnecessary Items and Litter (C) • Remove all unused and unnecessary articles from premises Personal items stored in ware washing/food areasMaintaining Premises Unnecessary Items and Litter (C) • Remove all unused and unnecessary articles from premises Personal items stored in ware washing/food areas
- ⚠️Repairing-Premises Structures Attachments and Fixtures-Methods (C) • Back room - Floors walls and ceiling unfinished Back hall/storage area - Chipped paint on ceiling attachmentRepairing-Premises Structures Attachments and Fixtures-Methods (C) • Back room - Floors walls and ceiling unfinished Back hall/storage area - Chipped paint on ceiling attachment
- ⚠️Approved allergen poster not posted (I provided the updated poster and link to website) Table menus do not have allergen awareness notice on them No employee trained in anti chokingApproved allergen poster not posted (I provided the updated poster and link to website) Table menus do not have allergen awareness notice on them No employee trained in anti choking
When was Da Vinci Gelato & Waffle last inspected?
Da Vinci Gelato & Waffle has 6 inspections on record going back to August 27, 2024.
| date | result | score |
|---|---|---|
| September 11, 2025 | — | |
| September 4, 2025 | Fail | |
| January 9, 2025 | Pass | |
| October 31, 2024 | — | |
| September 12, 2024 | Pass | |
| August 27, 2024 | Fail |
Da Vinci Gelato & Waffle vs South End
South End runs 81% clean across 691 tracked restaurants — 498 clean, 63 mid, 54 cooked.
Against the 691 spots Cooked tracks in South End, this one comes out cleaner than 2% of them.
Other spots in South 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 September 4, 2025. Inspection results describe one moment in a kitchen's life, not a permanent verdict.