Mike & Patty's

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cooked sausages between 122F to 130F. PIC will need to be sure all hot holding in above 135F at all times.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Wiping Cloths Use Limitation (C)
  Inspector note: PIC will need to set up a sanitizer bucket.
  code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
• ✓Ventilation Hood Systems Filters (C)
  Inspector note: PIC will need to clean the filters on the hoods. Both hood sticker good unil Jan 2026 and Oct 2025.
  code 590.004/4-202.18-C* · lower-severity findingstatus: Pass
• ✓Cutting Surfaces (C)
  Inspector note: PIC will need to clean the deep stains on the cutting board on the cooking line.
  code 590.004/4-501.12-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 4, 2025: 4 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.