Cooked?

J.P. House Of Pizza

health inspection result · Jamaica Plain
🪳cooked

Is J.P. House Of Pizza clean?

J.P. House Of Pizza is currently Fail from Boston Inspectional Services, Health Division, from an inspection on June 12, 2012. 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 J.P. House Of Pizza?

These are the violations recorded at the most recent inspection on June 12, 2012, in plain English, with the city's own wording underneath.

When was J.P. House Of Pizza last inspected?

J.P. House Of Pizza has 11 inspections on record going back to March 27, 2008.

dateresultscore
June 13, 2022
December 30, 2012
June 26, 2012
June 12, 2012Fail
May 2, 2011Pass
April 25, 2011Fail
January 19, 2010Pass
January 5, 2010Fail
June 24, 2009
December 10, 2008
March 27, 2008

J.P. House Of Pizza vs Jamaica Plain

Jamaica Plain runs 77% clean across 189 tracked restaurants — 139 clean, 22 mid, 20 cooked.

Against the 189 spots Cooked tracks in Jamaica Plain, this one comes out cleaner than 8% of them.

Other spots in Jamaica Plain

See every restaurant inspection in Jamaica Plain →

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 June 12, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.

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