Cooked?

D'angelo's

health inspection result · South Boston
🪳cooked

Is D'angelo's clean?

D'angelo's is currently Fail from Boston Inspectional Services, Health Division, from an inspection on April 5, 2017. 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 D'angelo's?

These are the violations recorded at the most recent inspection on April 5, 2017, in plain English, with the city's own wording underneath.

When was D'angelo's last inspected?

D'angelo's has 47 inspections on record going back to May 15, 2007. The 12 most recent are shown below.

dateresultscore
March 15, 2022
April 12, 2017
April 5, 2017Fail
December 22, 2016
September 14, 2016Pass
September 7, 2016Fail
August 29, 2016Fail
May 4, 2016
April 21, 2016Fail
April 11, 2016Fail
November 13, 2015Pass
October 30, 2015Fail

D'angelo's vs South Boston

South Boston runs 91% clean across 192 tracked restaurants — 163 clean, 9 mid, 8 cooked.

Against the 192 spots Cooked tracks in South Boston, this one comes out cleaner than 2% of them.

Other spots in South Boston

See every restaurant inspection in South Boston →

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 April 5, 2017. Inspection results describe one moment in a kitchen's life, not a permanent verdict.

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