Alfredo's Italian Kitchen
Last inspected: Mar 10, 2026
95
Score
Alfredo's Italian Kitchen has been inspected 10 times since 2022. The most recent report on file is from Mar 10, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to two violations per visit.
“Cutting surfaces” comes up most often, recorded five times in the inspection record.
Alfredo's Italian Kitchen's latest score of 95 sits above the South Boston average of 87. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine
1 minor violation.
View 1 violation
Ventilation hood systems filters (c)
Inspector notes: Hood filters with grease build up clean to remove
590.004/4-202.18-C
95
Jul 11, 2025
Routine
No violations found.
100
Feb 21, 2025
Routine
2 critical violations. 3 minor violations.
View 5 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw beef stored with ready to eat food in the walkin. Remove COS(Corrected On site) by the PIC
590.003/3-302.11-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked chicken at 128F stored in the hot holding at 10.30Am. Removed and reheated by PIC to 165F All TCS foods to be held above 135F
590.003/3-501.16-P1
Wiping cloths use limitation (c)
Inspector notes: Soiled cloths stored on the cutting board in the pizza area. Retrain staff to store soiled clothes in a sanitizer
590.003/3-304.14-C
Cutting surfaces (c)
Inspector notes: Noted white cutting board in the front counter area heavily soiled. Replace/Resurface
590.004/4-501.12-C
Prohibitions (c)
Inspector notes: Single use items stored in the mechanical room. Remove COS by the PIC
590.004/4-903.12-C
64
Nov 21, 2024
Routine
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked chicken in the hot holding unit at 124F PIC removed it and reheated to 165F to be held at 135F or above. Discussed with PIC to reheat the product to minimum temperature before putting it in the hot holding unit.
590.003/3-501.16-P1
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Observed food particles on the knives stored in the knife rack. Clean before storing
590.004/4-601.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Observed preped tuna salad/pizza sauce/pasta sauce in the basement walkin not labeled. Retrain staff to label resdy to eat food held more than 24hrs.
590.003/3-501.17-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: PIC was not able to have knowledge about the illness policy. Reviewed with the PIC and will send information for the PIC to review with staff
590.002(D)/2-103.11-PF
Cutting surfaces (c)
Inspector notes: Cutting board on the cookline heavily scored.Resurface or Replace
590.004/4-501.12-C
Prohibitions (c)
Inspector notes: Pizza boxes stored in mechanical room. Remove
590.004/4-903.12-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood filters had a heavy residue. Clean with frequency
590.006/6-501.14-C
55
Sep 11, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Temperature (p)
Inspector notes: Observed cole slaw/Diced Tomatoes out of temperature less than 2 hrs @ 50F/50F. PIC discarded the cole slaw and replaced new tomatoes from the refrigerator. The unit was unplugged.
590.003/3-202.11-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Refrigerator behind the cookline is heavily soiled racks doors and gaskets. Clean to remove all grease build and grime.
590.004/4-601.11-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired in August. PIC called and was told that they would be here to clean and service the hood on Friday 9/7/24.
590.006/6-501.14-C
Prohibitions (c)
Inspector notes: Observed single use food grade containers/pizza boxes stored in the mechanical room. Remove
590.004/4-903.12-C
70
Sep 4, 2024
Routine
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Observed cooked chicken under the stove at 104F/85F Dicarded by PIC and at the pizza station buffalo chicken in the hol holding unit at 130F. The chicken was reheated to 165F and then held in hot holding unit to maintain 135F or above.
590.003/3-501.16-P1
Temperature (p)
Inspector notes: Observed cole slaw/deli meat out of temperature less than 2 hrs @ 48F/56F. PIC discarded the cole slaw and moved the deli meat to underneath refrigerator. The deli meat was stacked above the fill line. Observed lot of food stacked above the fill line in the refrigeration. Don't fill the food above the fill line for food temping at 41F or below. Train employees to prevent overfilling unit
590.003/3-202.11-P
Before use after cleaning (p)
Inspector notes: The 3 bay sink was not set up with sanitizer to sanitize the equipment before put to use. Set up the 3 bay sink with soap/rinse/ sanitizer.
590.004/4-702.11-P
When to wash (p)
Inspector notes: Observed cook handling uncooked food without washing hand and changing gloves to make cooked food.
590.002/2-301.14-P
When to wash (p)
Inspector notes: During the busy lunch hour did not observe any employees wash hands and change gloves. Wash hands throughly before handling RTE/uncooked food.
590.002/2-301.14-P
Raw animal foods-cooking (pf)
Inspector notes: Raw steak and cheese was at 141F cooked to 155F. Cook all cooked food Chicken to 165F Ground Beef to 155F.Check the temperature to verify the final cooking temperature.
590.003/3-401.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Certified Person Ahmad to direct and retrain employees to follow the wash/rinse/sanitizer steps to wash dirty soiled food/nonfood equipment with proper frequency final cook temperature of cooked foods when to wash hands and change gloves. hot and cold hoding temperature Date marking document the training monitor cooling methods as discussed.
590.002(D)/2-103.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Refrigerator behind the cookline is heavily soiled racks doors and gaskets. Also the small prep table near the microwave is heavily soiled walls behind the grill/frylator with heavy grease stove top equipment. Clean to remove all grease build and grime.
590.004/4-601.11-PF
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Provide sufficient hot holding equipment. Discontinue leaving the hot product outside the hot holding unit.
590.004/4-301.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Observed Rice chicken stored in the refrigerator without proper date marking. Date mark all the cooked product held more than 24hrs in a food grade container.
590.003/3-501.17-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired in August. PIC called and was told that they would be here to clean and service the hood on Friday 9/7/24.
590.006/6-501.14-C
Prohibitions (c)
Inspector notes: Observed single use food grade containers/pizza boxes stored in the mechanical room. Remove
590.004/4-903.12-C
Wet cleaning (c)
Inspector notes: Equipment was rinsed and washed without using soap. Provide proper setup of 3 bay sink and retrain employees on correct procedure for ware wash.
590.004/4-603.14-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Observed soiled knives stored in a clean knife rack and also clean pots stored in a soiled bin underneath the prep table in the basement. Remove heavily soiled containers.
590.004/4-601.11-C
Single-service and single-use articles-use limitations (c)
Inspector notes: Observed lot of prepped food stored in a plastic container marked parmesian cheese. Discontinue and provide food grade containers to store prepped product.
590.004/4-502.13-C
Cutting surfaces (c)
Inspector notes: Cutting board on the cook line heavily scored. Provide a new cutting board or resurface.
590.004/4-501.12-C
Good repair and proper adjustment-equipment (c)
Inspector notes: The faucet at the 3 bay sink does not extend to fill all the sink with water. Repair
590.004/4-501.11-C
Wiping cloths use limitation (c)
Inspector notes: All soiled wiping cloths were stored on the prep area/cook line. Discontinue and all soiled/wiping towels kept in a sanitizer solution.
590.003/3-304.14-C
In-use utensils between-use storage (c)
Inspector notes: Observed in use utensils stored in a soiled water on the cook line and hanging on the pipes behind the cook line. Store all utensils in either running water or in the product itself with hand le facing up.
590.003/3-304.12-C
Food storage containers identified with common name of food (c)
Inspector notes: Food stored in a container labeled garlic seasoning had a unrecognized spice in it and also multiple squezz bottles with sauces. Remove or relable matching the right product.
590.003/3-302.12-C
17
Oct 4, 2023
Routine
3 major violations. 6 minor violations.
View 9 violations
Controlling pests (pf)
Inspector notes: Evidence of rodent activity in the rear entrance doorway - address as discussed
590.006/6-501.111-PF
Food-contact surfaces-cleanability (pf)
Inspector notes: Remove all scorned cutting boards with deep lacerations - these are uncleanable - replace as discussed
590.004/4-202.11-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Missing the consumer advisory for several menu items [ steak tips - eggs any style ]
590.003/3-603.11-PF
Floors walls and ceilings-cleanability (c)
Inspector notes: Clean to remove all visible soils in the kitchen areas where needed especially around the bottom perimeter where the walls meet the floors
590.006/6-201.11-C
Wiping cloths use limitation (c)
Inspector notes: Set up as discussed for raw foods and ready to eat foods
590.003/3-304.14-C
Covering receptacles (c)
Inspector notes: Keep covers on all trash receptacles after use to reduce the rodent activity in the area
590.005/5-501.113-C
Effectiveness-hair restraints (c)
Inspector notes: Ensure all employees are wearing proper hair restraints when working with foods
590.002/2-402.11-C
Ventilation hood systems filters (c)
Inspector notes: Clean to remove all deep and heavy grease deposits where needed
590.004/4-202.18-C
Service sink (c)
Inspector notes: Maintain clean after use to reduce drain fly activity
590.005/5-203.13-C
55
Feb 27, 2023
Routine
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Cleaning procedure (p)
Inspector notes: Handsink is obstructed with bucket with water and soap inside - Discontinue and train staff toi wash hands in handsink only and remove anything in front of the sink - PIC removed boxed and bucket and washed hands COS
590.002/2-301.12-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Several eggs stored over ready to eat foods Lettuce stored with raw beef - Disconitnue and separate . COS
590.003/3-302.11-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked chicken stored in hot holding unit 115F and the other unit was 98F- Reheat to 165F before storing inside unit to be hot held -mPIC removed and reheat to 165F
590.003/3-501.16-P1
Sanitizers criteria-chemicals (p)
Inspector notes: Sanitizer solution using chlorine was extremely high cocentration- After 3 attempts PIC had staff changed to proper concentration.COS
590.007/7-204.11-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: No evidence of date marking all foods are in storage unit in different container no food grade containers- Date mark food stored in refrigerator unit over 24 hours or more
590.003/3-501.17-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Soiled food contact equipment on stove soiled knives spatula and tongs - Properly wash rinse and sanitize then air dry before using .If in use store in clean hot water
590.004/4-601.11-PF
Cutting surfaces (c)
Inspector notes: Cutting board on low boy is heavily scored - Replace cutting board
590.004/4-501.12-C
43
Oct 14, 2022
Routine
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Food temperature measuring devices (p)
Inspector notes: Thermometer provided is not operable- Provide a working calebrated thermometer to test proper cooking temperature of foods
590.004/4-201.12-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Eggs Stored over ready to eat foods in Walk-in. Raw Chicken stored over raw fish inside of walk in- Discontinue storing poultry over ready to eat or other species that is not cooked at the same internal temperature. Store all poultry on bottom shelf. Corrected on site
590.003/3-302.11-P
Hand drying provision (pf)
Inspector notes: In Food prep area there is no papertowel to dry hands - Provide hand drying device or towels to properly wash hands
590.006/6-301.12-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink at the start of inspection has a bucket and food particles inside - Handsink in prep are in basement has mop bucket in front of -Make hand sinks accessible for staff to wash hands at all times. PIC removed bucket and handwashing observed
590.005/5-205.11-PF
Preventing contamination from hands (pf)
Inspector notes: in low boy the cheese was overfilled I told staff he removed half of the cheese with bare hands- Discontinue using barehand contact with ready to eat foods. He discarded the portion of the cheese he touched with hands
590.003(C)/3-301.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Prepped food stored and meat is not date marked in refrigerator or walk in units- Date mark all prepped food that stored 24 hours or more
590.003/3-501.17-PF
Floors walls and ceilings-cleanability (c)
Inspector notes: Ceiling in Basement is Leaking - Repair ceiling to prevent leaks on floor and staircase
590.006/6-201.11-C
Controlling pests (c)
Inspector notes: Fly activity around kitchen area - Provide a detailed pest control report from a licensed pest control company
590.006/6-501.111-C
Standards of identity (c)
Inspector notes: Squeeze Bottles does not have labels on it- Label all squeeze bottles
590.003/3-601.11-C
Miscellaneous sources of contamination (c)
Inspector notes: Foods stored in containers that are not food grade and not in the common named container - Discontinue storing prepped foods and meat in non food grade containers
590.003/3-307.11-C
41
Apr 14, 2022
Routine
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw Italian Sausages being prepped inside the wash bay of the warewash sink next to where raw sausages being prepped was soapy water and soiled equipment inside the snitizer bay the tray he placed sausage on was on the rinse bay. Discontinue prepping raw meat inside warewash sink. PIC had staff remove and properly wash rinse and sanitize the 3 bay sink and was told to use prep sink up stairs.
590.003/3-302.11-P
Equipment food-contact surfaces and utensils-frequency (p)
Inspector notes: Spatulas knives and other utensils stored in soiled greasy water at the grill - I had PIC remove and advised to wash rinse and sanitize utensils also to have clean waterr 135F or above while in use. Also there were spatulas and tongs wedged between equipment - Discontinue
590.004/4-602.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked chicken in hot holding unit 90F also he had fried chicken to be placed inside hot holding unit and it was 100F- Store all cooked foods in hotding unit 135f or above.
590.003/3-501.16-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: No Managerial control over staff- using handsink for other purpose than washing hands temperature foods hot holding Staff prepping raw sausage in basement in sanitizer bay warewash sink next to soapy water.- Train staff on above mentioned
590.002(D)/2-103.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hand sink at the cookline has food particles and a fry cage inside the sink- PIC removed food particles and frying cage. Discontinue using sink for other purpose than washing hands
590.005/5-205.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: No date marking in any of the refrigerator units- Date mark all ready to eat or TCS foods stored in refrigerator unit for 24 hours or more.
590.003/3-501.17-PF
Controlling pests (pf)
Inspector notes: Immature flies around refrigerators and trash barrel - Provide a detail pest control report from a licensed pest control company
590.006/6-501.111-PF
Miscellaneous sources of contamination (c)
Inspector notes: Soiled refrigerator frylolator interior bottoms soiled and encrusted grease- Clean to remove soils.
590.003/3-307.11-C
Food preparation (c)
Inspector notes: Staff was prepping raw sausage in basement near soapy water uncovered - Discontinue prepping in warewash sink
590.003/3-305.14-C
Food storage prohibited areas (c)
Inspector notes: Some of the containers and foods and prep area is stored under pipes- Provide a cover for the pipes or remove food from underneath in basement.
590.003/3-305.12-C
Cutting surfaces (c)
Inspector notes: As discussed please replace worn cutting boards in prep area and on cooking line.
590.004/4-501.12-C
Floors walls and ceilings-cleanability (c)
Inspector notes: The walls are soiled with old food splahes - clean to remove Tiles are discolored and soiled- replace ceiling tiles Under the ansul system is soiled - Clean to remove soils
590.006/6-201.11-C
Standards of identity (c)
Inspector notes: 10 jars of garlic in oil stored on shelves on the bottle it clearly states to store refrigersasted at all times- PIC stated the item was just delivered so I had him placed them inside walk in cooler
590.003/3-601.11-C
32
Frequently Asked Questions
When was Alfredo's Italian Kitchen last inspected?
The most recent health inspection at Alfredo's Italian Kitchen on file is from Mar 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Alfredo's Italian Kitchen?
Across the inspection record, “cutting surfaces” has been cited five times, more than any other issue at Alfredo's Italian Kitchen.
How does Alfredo's Italian Kitchen compare to other restaurants in South Boston?
Alfredo's Italian Kitchen most recently scored 95 out of 100, which is higher than the South Boston average of 87.
Has Alfredo's Italian Kitchen's inspection record improved over time?
Yes. Recent inspections at Alfredo's Italian Kitchen have averaged around two violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Alfredo's Italian Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Alfredo's Italian Kitchen inspected?
Based on the inspection history on file, Alfredo's Italian Kitchen is inspected around three times per year on average.
Nearby Restaurants