Antonio's Hi-Fi
Last inspected: Mar 23, 2026
95
Score
Inspectors have visited Antonio's Hi-Fi nine times, with records going back to 2022. Inspectors last stopped by on Mar 23, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
“(2) and (b) time/temperature control for safety food hot” comes up most often, recorded three times in the inspection record.
Antonio's Hi-Fi's latest score of 95 sits above the Dorchester average of 86. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 23, 2026
Routine
1 minor violation.
View 1 violation
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker exp. PIC states service was conducted in 1/26. Vendor punched the incorrect exp date. PIC followed up to schedule a new date for inspection. Adivised pic to submit via email proof of service in january. PIC will send picture of updated hood sticker once provided.
590.006/6-501.14-C
95
Jun 3, 2025
Routine
1 minor violation.
View 1 violation
Walls and ceilings attachments (c)
Inspector notes: Hood tag expired in April 2025 / Contact hood cleaning company ASAP
590.006/6-201.17-C
95
Jan 8, 2025
Routine
1 minor violation.
View 1 violation
Walls and ceilings attachments (c)
Inspector notes: Hood tag expired in November 2024 / Scheduled service for 1/11/2025
590.006/6-201.17-C
95
May 29, 2024
Routine
No violations found.
100
Jan 2, 2024
Routine
No violations found.
100
Jul 13, 2023
Routine
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Cooling (p)
Inspector notes: Cooked chicken in hotel pans observed being left out at room temperature of 108F. Discontinue and ensure proper cooling methods are in place. Cooked chicken to be removed and placed under refrigeration to continue the cooling process.
590.003/3-501.14-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Deli meats and raw chicken inside of the flip top cooler with elevated temperatures of 48-50F. Ensure all TCS foods are being maintained at below 41F. All foods were removed at the time of the inspection.
590.003/3-501.16-P
Handwashing cleanser availability (pf)
Inspector notes: No soap at hand sink located next to the 3 bay sink. Provide.
590.006/6-301.11-PF
Controlling pests (pf)
Inspector notes: Evidence of fruit fly activity in the rear where bags of onions are being stored. Address and provide an up to date pest control report for the re-inspection.
590.006/6-501.111-PF
Sanitizing solutions testing devices (pf)
Inspector notes: At the time of the inspection there were no test strips for the 3 bay sink. Provide.
590.004/4-302.14-PF
Nonfood-contact surfaces (c)
Inspector notes: Single door cooler in the back storage room with an elevated temperature of 49F. Discontinue use for any TCS foods unless the unit is able to maintain a temepraure of below 41F. Flip top deli cooler with an elevated temperature. Discontinue use unless the unit is able to maintain a temperature of below 41F. All foods were removed and placed into the walk-in cooler that is at below 41F.
590.004/4-202.16-C
Handwashing signage (c)
Inspector notes: No signage at the hand sink located next to the 3 bay sink. Provide.
590.006/6-301.14-C
50
Jan 3, 2023
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked chicken being left out on stove top at 87F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Cooked chicken to be reheated to 165F to ensure no bacterial growth.
590.003/3-501.16-P1
Sanitizing solutions testing devices (pf)
Inspector notes: At the time of the inspection there were no test strips available
590.004/4-302.14-PF
System maintained in good repair (c)
Inspector notes: Pipe under the 3 bay sink is leaking. Address and make any necessary repairs.
590.005/5-205.15-C
Food storage containers identified with common name of food (c)
Inspector notes: Several squeeze bottles filled with sauces and dressings with no labels. Provide.
590.003/3-302.12-C
70
Jun 15, 2022
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Freshly sliced deli meats inside of the flip top cooler at 53F. Discontinue and ensure all TCS foods are being maintained at below 41F. Deli meats had been sliced from earlier in the day. All other foods inside of the unit were at below 41F and unit was functioninig properly.
590.003/3-501.16-P
Food-contact surfaces-cleanability (pf)
Inspector notes: Plastic bowls being used to dispense out of bulk food containers. Discontnue and use handled scoops to prevent possible contamination from hands.
590.004/4-202.11-PF
Floors walls and ceilings-cleanability (c)
Inspector notes: Hood and Ventilation tags with a past expiration daet from Jan. 2022. Address and provide up to date Hood and Ventilation Tags for the re-inspecion.
590.006/6-201.11-C
Food storage containers identified with common name of food (c)
Inspector notes: Several squeeze bottles filled with sauces and dressings with no labels. Provide.
590.003/3-302.12-C
Handwashing signage (c)
Inspector notes: No signage at the hand sink located next to the 3 bay sink. Provide.
590.006/6-301.14-C
67
Jun 6, 2022
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Freshly sliced deli meats inside of the flip top cooler at 53F. Discontinue and ensure all TCS foods are being maintained at below 41F. Deli meats had been sliced from earlier in the day. All other foods inside of the unit were at below 41F and unit was functioninig properly.
590.003/3-501.16-P
Food-contact surfaces-cleanability (pf)
Inspector notes: Plastic bowls being used to dispense out of bulk food containers. Discontnue and use handled scoops to prevent possible contamination from hands.
590.004/4-202.11-PF
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
590.003/3-304.14-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Hood and Ventilation tags with a past expiration daet from Jan. 2022. Address and provide up to date Hood and Ventilation Tags for the re-inspecion.
590.006/6-201.11-C
Handwashing signage (c)
Inspector notes: No signage at the hand sink located next to the 3 bay sink. Provide.
590.006/6-301.14-C
Food storage containers identified with common name of food (c)
Inspector notes: Several squeeze bottles filled with sauces and dressings with no labels. Provide.
590.003/3-302.12-C
64
Frequently Asked Questions
When was Antonio's Hi-Fi last inspected?
The most recent health inspection at Antonio's Hi-Fi on file is from Mar 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Antonio's Hi-Fi?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited three times, more than any other issue at Antonio's Hi-Fi.
How does Antonio's Hi-Fi compare to other restaurants in Dorchester?
Antonio's Hi-Fi most recently scored 95 out of 100, which is higher than the Dorchester average of 86.
Has Antonio's Hi-Fi's inspection record improved over time?
Results have been roughly steady. Inspections at Antonio's Hi-Fi have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Antonio's Hi-Fi 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 Antonio's Hi-Fi inspected?
Based on the inspection history on file, Antonio's Hi-Fi is inspected around two times per year on average.
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