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Pino's Pizza House

October 15, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings9
critical findings3

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Cut vegetables in hotel pans above the pizza prep station: onions bell peppers 67F; cut cucumbers in front cooler facing customers 53F. Hold TCS items at or below 41F. Staff states that the cut vegetables had been cut and prepared at around 10am; the inspector instructed the staff to remove the vegetables from service and place them uncovered in the walkin cooler to reach 41F.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Cooked pizzas are held without active hot holding at 75F; cooked chicken parm and eggplant parm at 77F at the sandwich station. Staff moved pizzas that were cooked less than an hour ago to the walkin cooler; the chicken parm and eggplant were put into oven to reheat to 165F and the hot holding unit was turned turned on to place the foods in once the foods reach 165F.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Backflow Prevention (P)critical

Inspector note: At the food prep sink in the back of the restaurant there is no air gap where the employees wash the produce; have a licensed plumber pull proper permits and install an air gap.
code 590.005/5-402.11-P*** · critical food-safety factorstatus: Fail
Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector note: No vomit and dirrhea clean up procedures or kit was able to be produced by employees when asked by the inspector. Provide procedures and kit for a vomit and diarrhea event.
code 590.002/2-501.11-PF** · serious findingstatus: Fail
Assignment (Pf)

Inspector note: At the time of inspection there was no person in charge on site and no person on site that could answer questions regarding food safety sanitization employee illness or that could take active managerial control. Designate a person in charge on site that is knowledgeable about food safety sanitization employee illness and can take active managerial control.
code 590.002(A)/2-101.11-PF** · serious findingstatus: Fail
In-Use Utensils Between-Use Storage (C)

Inspector note: Observed knives stored in between equipment at the front customer facing cooler; store in-use utensils on clean santized surfaces.
code 590.003/3-304.12-C* · lower-severity findingstatus: Fail
Miscellaneous Sources of Contamination (C)

Inspector note: During operating hours there are glue fly traps hung in the food prep areas; discontinue use of fly traps during active hours.
code 590.003/3-307.11-C* · lower-severity findingstatus: Fail
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector note: The table the flat top grill sits on is encrusted in soils and grease; the plywood the soda syrup dispensers is heavily soiled in encrusted syrups; clean and sanitize surfaces.
code 590.004/4-601.11-C* · lower-severity findingstatus: Fail
Handwashing Signage (C)

Inspector note: In the employee restroom there is no employees must wash hands signage; provide.
code 590.006/6-301.14-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 29, 2024: 9 findings appeared for the first time.

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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.