Assaggio
Last inspected: Jan 15, 2026
95
Score
The health department has logged seven inspections at Assaggio, the earliest from 2022. The most recent report on file is from Jan 15, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
Looking across the full record, “ventilation hood systems filters” is the recurring theme, flagged three times.
Compared to the broader Boston restaurant scene, where the average is 86, this is a stronger showing. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 15, 2026
Routine
1 minor violation.
View 1 violation
Backflow prevention device location (c)
Inspector notes: Per PIC fruits and vegetables gets washed in the 2 bay sink direct to waste. Facility observed without space to add a prepsink. PIC to provide plumber report to : inca.prince@boston.gov
590.005/5-204.12-C
95
Dec 18, 2025
Routine
1 critical violation. 2 minor violations.
View 3 violations
Backflow prevention (p)
Inspector notes: Per PIC fruits and vegetables gets washed in the 2 bay sink direct to waste. Facility observed without space to add a prepsink. PIC to provide plumber report and request a variance and procedures to state how an alternative safe prep will be provided.
590.005/5-402.11-P
Backflow prevention device location (c)
Inspector notes: Per PIC fruits and vegetables gets washed in the 2 bay sink direct to waste. Facility observed without space to add a prepsink. PIC to provide plumber report to : inca.prince@boston.gov
590.005/5-204.12-C
Cutting surfaces (c)
Inspector notes: Multiple cutting board observed heavily scored. Resurface/repair
590.004/4-501.12-C
78
Oct 22, 2025
Routine
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
Cooling (p)
Inspector notes: Freshly cut cherry tomatos 60F store in cold unit for eating. Per PIC the tomato was cut 15 minutes prior. Tomato was moved to walking unit art 36F to cool down
590.003/3-501.14-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Raw shrimp 57F cooked octupus 56F stored in the refrigeration drawer. PIC voluntarily discard all products.
590.003/3-501.16-P
Backflow prevention (p)
Inspector notes: Per PIC fruits and vegetables gets washed in the 2 bay sink direct to waste. Facility observed without space to add a prepsink. PIC to provide plumber report and request a variance and procedures to state how an alternative safe prep will be provided.
590.005/5-402.11-P
Handwashing cleanser availability (pf)
Inspector notes: Staff bathroom observed without handsoap. Provide (COS)
590.006/6-301.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of ice machine observed soiled interior of couple upright refrigeration unit observed soiled.Clean to remove
590.004/4-601.11-PF
Cleaning agents and sanitizers availability (pf)
Inspector notes: PIC unable to provide detergent non rinse sanitize for the 2 bay sink where both large pots and vegetable gets washed. Provide
590.004/4-303.11-PF
Warewashing machines automatic dispensing of detergents and sanitizers (pf)
Inspector notes: Bar low temp dishwasher observed not dispensing sanitizer. Provide repair (COS)
590.004/4-204.117-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: P's & PF's noted on the inspection report . PIC train staff on violaton noted on the inspection report. PIC to review training materials and train staff.
590.002(D)/2-103.11-PF
Warewashing machine data plate operation specifications (c)
Inspector notes: Kitchen low temp dishwasher observed without data plate operation. Provide
590.004/4-204.113-C
Ventilation hood systems filters (c)
Inspector notes: Hood vent/ attachments observed heavily soiled. Clean to remove Hood sticker 11.7.25
590.004/4-202.18-C
Miscellaneous sources of contamination (c)
Inspector notes: Multiple employee belongins observed stored on top of dry goods and shelvings storing foods. Discontinue.
590.003/3-307.11-C
In-use utensils between-use storage (c)
Inspector notes: Dispensing utensils observed stored in stagnant water at 74F. Discontinue
590.003/3-304.12-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple bulk bins observed without lables. Provide labels when removed from original containers.
590.003/3-302.12-C
Handwashing signage (c)
Inspector notes: Multiples handsink observed without handwashing sign (bar/ restrooms) Provide
590.006/6-301.14-C
Cutting surfaces (c)
Inspector notes: Multiple cutting board observed heavily scored. Resurface/repair
590.004/4-501.12-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Multiple drawers refrigeration unit observed at 50F-56F and with thorn gasket . Repair
590.004/4-501.11-C
26
Oct 7, 2024
Routine
2 major violations. 6 minor violations.
View 8 violations
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Missing the disclosure / reminder for foods offered under cooked [ this includes " specials " ] Address
590.003/3-603.11-PF
Food-contact surfaces-cleanability (pf)
Inspector notes: Remove and then replace all cutting boards on the sandwich units by the cooking line where needed - any boards with deep lacerations shall not return to these units as they cannot be cleaned properly -both sides of the boards have been compromised - discontinue storing knives in between soiled equipment on the cooking line
590.004/4-202.11-PF
Nonfood contact surfaces (c)
Inspector notes: Clean the inside gaskets at all freezer / refrigeration units where needed so all doors can seal properly [ doors will be much easier to close automatically when clean and non compromised gaskets are in place - replace if needed - very important as the tight fitting doors assist in maintaining proper cold holding temperatures - less stress on the compressors - keep units off the kitchen walls a few inches so all cold holding units / compressors can have proper air flow again less stress for the compressors so it can work at its proper cold holding temperatures -
590.004/4-602.13-C
Grease trap(c)
Inspector notes: Clean to remove all visible grease and grime deposits - clean to remove obnoxious odors
590.005/5-402.12-C
(a) certified food protection manager (c)
Inspector notes: Expired food safety certificate on site - it also does not match the " allergen awareness certificate " either -- address as discussed
590.002(C)/2-102.12-C
Equipment and utensils-durability and strength (c)
Inspector notes: Discontiniue using " beverage cold holding units " for protiens and cut vegatables" in the kitchen / food prep areas - the units are not made to keep raw protiens cold inside a very hot kitchen - they are generally used to maintain bottles waters - soda made available for retail sale - the compressors on these units are much smaller and will NOT hold proper temperature when each unit is packed with food - address
590.004/4-201.11-C
Ventilation hood systems filters (c)
Inspector notes: Remove the vents inside the hood and soak them overnight in the three bay sink to assist in removing stubborn grease deposits
590.004/4-202.18-C
Surface characteristics-indoor areas (c)
Inspector notes: Clean floors behind and underneath all cooking equipment in the kitchen where needed
590.006/6-101.11-C
61
Oct 1, 2024
Routine
2 major violations. 6 minor violations.
View 8 violations
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Missing the disclosure / reminder for foods offered under cooked [ this includes " specials " ] Address
590.003/3-603.11-PF
Food-contact surfaces-cleanability (pf)
Inspector notes: Remove and then replace all cutting boards on the sandwich units by the cooking line where needed - any boards with deep lacerations shall not return to these units as they cannot be cleaned properly -both sides of the boards have been compromised - discontinue storing knives in between soiled equipment on the cooking line
590.004/4-202.11-PF
Equipment and utensils-durability and strength (c)
Inspector notes: Discontiniue using " beverage cold holding units " for protiens and cut vegatables" in the kitchen / food prep areas - the units are not made to keep raw protiens cold inside a very hot kitchen - they are generally used to maintain bottles waters - soda made available for retail sale - the compressors on these units are much smaller and will NOT hold proper temperature when each unit is packed with food - address
590.004/4-201.11-C
Nonfood contact surfaces (c)
Inspector notes: Clean the inside gaskets at all freezer / refrigeration units where needed so all doors can seal properly [ doors will be much easier to close automatically when clean and non compromised gaskets are in place - replace if needed - very important as the tight fitting doors assist in maintaining proper cold holding temperatures - less stress on the compressors - keep units off the kitchen walls a few inches so all cold holding units / compressors can have proper air flow again less stress for the compressors so it can work at its proper cold holding temperatures -
590.004/4-602.13-C
Grease trap(c)
Inspector notes: Clean to remove all visible grease and grime deposits - clean to remove obnoxious odors
590.005/5-402.12-C
Surface characteristics-indoor areas (c)
Inspector notes: Clean floors behind and underneath all cooking equipment in the kitchen where needed
590.006/6-101.11-C
(a) certified food protection manager (c)
Inspector notes: Expired food safety certificate on site - it also does not match the " allergen awareness certificate " either -- address as discussed
590.002(C)/2-102.12-C
Ventilation hood systems filters (c)
Inspector notes: Remove the vents inside the hood and soak them overnight in the three bay sink to assist in removing stubborn grease deposits
590.004/4-202.18-C
61
Dec 5, 2023
Routine
3 minor violations.
View 3 violations
Equipment clothes washers dryers and storage cabinets contamination prevention location (c)
Inspector notes: Relocate the clean cleran linens currently stored next to the soiled aprons and table cloths - store segragated to reduce potential confusion and contamination
590.004/4-401.11-C1
Drain boards (c)
Inspector notes: Enlarge the current location where clean pots and pans are air drying after being sanitized - several large pots are stacked on top of one another and canniot properly air dry - address
590.004/4-301.13-C
(a) certified food protection manager (c)
Inspector notes: Ensure both the current food safety and allergen awareness certificates have the same name and are both posted on site in a conspicuous location of the restaurant as we discussed during inspection
590.002(C)/2-102.12-C
86
Dec 1, 2022
Routine
1 critical violation. 1 major violation.
View 2 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Calamari and Squid @ 49f ensure proper cold hold of 41f or below *Chef moved to another cooler to chill before service starts
590.003/3-501.16-P
Cooling heating and holding capacities-equipment (pf)
Inspector notes: 4 drawer cold unit @ 50f repairto ensure proper cold hold of 41f or below
590.004/4-301.11-PF
78
Frequently Asked Questions
When was Assaggio last inspected?
The most recent health inspection at Assaggio on file is from Jan 15, 2026. The public record contains seven inspections in total.
What is the most common violation at Assaggio?
Across the inspection record, “ventilation hood systems filters” has been cited three times, more than any other issue at Assaggio.
How does Assaggio compare to other restaurants in Boston?
Assaggio most recently scored 95 out of 100, which is higher than the Boston average of 86.
Has Assaggio's inspection record improved over time?
Results have been roughly steady. Inspections at Assaggio have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Assaggio 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 Assaggio inspected?
Based on the inspection history on file, Assaggio is inspected around two times per year on average.
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