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Tivoli Catering

March 30, 2026 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings2

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Failed findings

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

Inspector note: Shredded chicken on production line at 48F. Feta cheese at 51F on salad line. Removed. Ensure cold holding at 41F or below.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Sanitizers Criteria-Chemicals (P)critical

Inspector note: Chlorine sanitizer at 10 ppm in three bay sink. Corrected. Ensure sanitizer is diluted properly to sanitizer at the correct PPM.
code 590.007/7-204.11-P*** · critical food-safety factorstatus: Fail
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector note: Knives observed stored in between equiptment. Discontinue.
code 590.004/4-601.11-PF** · serious findingstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: Food soils observed on wall in dish area. Clean to remove.
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector note: Hood sticker observed expired. Schedule cleaning appointment.
code 590.006/6-501.14-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 12, 2025: 5 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.