Bricco Restaurant/Bakery
Last inspected: Oct 29, 2025
82
Score
Public records show six inspections at Bricco Restaurant/Bakery stretching back to 2023. The most recent visit was on Oct 29, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 12 violations earlier on.
Across the inspection history, “certified food protection manager” is the issue that surfaces most often, recorded four times.
Compared to other Boston restaurants (averaging 86), there's room to close the gap. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 29, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Seasonal menu items offered under cooked need to have the " consumer advisory " address where needed - menus are printed in house
590.003/3-603.11-PF
Equipment clothes washers dryers and storage cabinets contamination prevention location (c)
Inspector notes: Remove canned tomato sauce from the mechanical / electrical room - store in a dry safer locationas discussed
590.004/4-401.11-C1
(a) certified food protection manager (c)
Inspector notes: Missing allergen certificate - provide
590.002(C)/2-102.12-C
82
Apr 9, 2025
Routine
3 minor violations.
View 3 violations
Nonfood contact surfaces (c)
Inspector notes: Clean the interior / exterior of all refrigeration / freezer equipment - exterior of all cooking lequipment on the line - three bay sinks and hand sinks shelving under prep tables and exterior of all bulk food storage bins from visible food spills staimns and soils
590.004/4-602.13-C
Ventilation hood systems filters (c)
Inspector notes: Remove all heavily soiled vents to the hood system and soak them overnight with a higher PPM sanitizer [ repeat the process until filters are visibly clean and grease free
590.004/4-202.18-C
(a) certified food protection manager (c)
Inspector notes: Post current copies of both your Food Safety certificate and the Allergen Awareness certificate as discussed [ ensure the names match ]
590.002(C)/2-102.12-C
86
Dec 3, 2024
Routine
3 minor violations.
View 3 violations
Handwashing signage (c)
Inspector notes: Ensure all designated hand sinks in the kitchen / food prep areas have the signage stating " Hand washing only " especially at the bar - identify the prep sinks where needed also with signage stating " prep sink / dump sink " to reduce potential confusion and / or contamination
590.006/6-301.14-C
In-use utensils between-use storage (c)
Inspector notes: Plastic cups being used to dispense starches and other products that need to be dispensed from a large food storage bins - discontinue and use commercial grade scoops with handles as discussed
590.003/3-304.12-C
Equipment and utensils-durability and strength (c)
Inspector notes: Replace any and all cutting boards with deep lacerations soils that still retain after washing and sanitizing where needed in the kitchen
590.004/4-201.11-C
86
May 2, 2024
Routine
1 major violation. 12 minor violations.
View 13 violations
Food-contact surfaces-cleanability (pf)
Inspector notes: Discontinue to store the pizza boards directly on the floor when used to dispense pizza from the oven - elevate and store properly
590.004/4-202.11-PF
In-use utensils between-use storage (c)
Inspector notes: Replace all the plastic cups being used to dispense condiments with commercial grade utensils with handles
590.003/3-304.12-C
Nonfood contact surfaces (c)
Inspector notes: Clean the gaskets inside all refrigeration / freezer units where needed from visible food spills - exterior of all cooking equipment on the line from visible grease spills and soils
590.004/4-602.13-C
Ventilation hood systems filters (c)
Inspector notes: Replace the missing vent in the hood - clean remaining vents where needed from the hood system
590.004/4-202.18-C
Wood use limitation (c)
Inspector notes: Remove all smaller and compromised wooden cutting boards that are visibly splintered with deep lacerations
590.004/4-101.17-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Foods stored in all areas of the restaurant need to be elevated off the floors a minimum of six inches as discussed
590.003/3-305.11-C
Wiping cloths use limitation (c)
590.003/3-304.14-C
Food storage containers identified with common name of food (c)
Inspector notes: Clearly identify all bulk food storage bins to properly identify the contents [ flour - sugar - salt ]
590.003/3-302.12-C
Washing fruits and vegetables (c)
Inspector notes: Clean basin of prep sink after each use to reduce potential contamination - label sink as discussed ' Prep sink only "
590.003/3-302.15-C
Handwashing signage (c)
Inspector notes: Clearly identify all designated hand sinks accordingly with nsignage nstating " Hand Washing Only"
590.006/6-301.14-C
(a) certified food protection manager (c)
Inspector notes: Post copies of current food safety certificates on site as discussed- one on site has expired
590.002(C)/2-102.12-C
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: Cover all exposed proteins and cold cuts being refrigerated inside the walk-in unit in order to reduce potential contamination - plastic wrap / aluminum foil - commercial grade coverings
590.003/3-302.11-C
Conditions of use (c)
Inspector notes: Wood being stored inside the restaurant is only allowed for a single days use - remove excessive wooden logs
590.007/7-202.12-C
50
Jan 4, 2024
Routine
2 major violations. 9 minor violations.
View 11 violations
Food labels (pf)
Inspector notes: Ensure all packaged breads out for retail sale have a proper label with the list of ingredients clearly written
590.003/3-602.11-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Ensure all foods offered under cooked on the menus are clearly identified with the proper disclosure / reminder - address where needed
590.003/3-603.11-PF
In-use utensils between-use storage (c)
Inspector notes: Remove the plastic cups used to dispense condiments and such with a commercial grade scoop with handle as discussed
590.003/3-304.12-C
Service sink (c)
Inspector notes: Maintain clean after use - clean to remove all residule debris and standing water
590.005/5-203.13-C
Storage of soiled linens (c)
Inspector notes: Discontinue to store soiled aprons directly on the floor by the rear door to the alleyway - store elevated and in a closed containers segragated from the clean ones
590.004/4-803.11-C
Nonfood contact surfaces (c)
Inspector notes: Clean exterior of all bulk food containers in the bakery - exterior of all cooking equipment on the line - inside the freezer units where needed from visible food spiulls stains and soils
590.004/4-602.13-C
Drain boards (c)
Inspector notes: Enlarge the area for the large deep pots and pans to properly air dry - currently it is too small for the amount of utensils
590.004/4-301.13-C
Ventilation hood systems filters (c)
Inspector notes: Replace the missing vents in the hood where needed before being used
590.004/4-202.18-C
Wood use limitation (c)
Inspector notes: Remove all compromised wooden cutting boards with splintered edges
590.004/4-101.17-C
Food storage containers identified with common name of food (c)
Inspector notes: Label all food storage bins inside the bakery department to identify the content [ flour- sugar - salt -]
590.003/3-302.12-C
Grease trap(c)
Inspector notes: Clean the grease trap from obnoxious odors and visible grime
590.005/5-402.12-C
52
Jul 7, 2023
Routine
4 major violations. 7 minor violations.
View 11 violations
Shell stock maintaining identification (pf)
Inspector notes: Shell tags missing the last sold/served datemarking.Provide date of last served or sold before storing for 90 days.
590.003/3-203.12-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Prepped items in the walk in missing datemarkings.Provide proper datemarkings on all items prepped and held over 24 hours 41F or below
590.003/3-501.17-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsinks at the bar observed blocked with debris.Maintain handsinks accessible for handwashing. PIC corrected
590.005/5-205.11-PF
Handwashing cleanser availability (pf)
Inspector notes: Handsoap missing from the handwash sink.Provide PIC corrected
590.006/6-301.11-PF
Surface characteristics-indoor areas (c)
Inspector notes: Wall behind the mixing bowl heavily damaged.Repair Maintain smooth/durable/cleanable
590.006/6-101.11-C
Walls and ceilings attachments (c)
Inspector notes: Clean the ceiling above the basement prep table to remove dust/soils.
590.006/6-201.17-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Water observed leaking from the ceiling in the basement storeroom.Identify the issue/Repair Soda syrup dispensing unit observed leaking.Repair clean floor around leak-Basement Bar:Repair the interior torn gaskets -reach in units
590.006/6-501.11-C
(a) certified food protection manager (c)
Inspector notes: Posted certified food managers certificate observed expired.Provide current certificate from a full time employee
590.002(C)/2-102.12-C
Temperature measuring devices-functionality (c)
Inspector notes: Provide working internal thermometers in all refrigeration units.
590.004/4-204.112-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Clean the interior of the single door upright freezer to remove soils. Clean the excess dust from the ice machine vents
590.004/4-601.11-C
Intensity-lighting (c)
Inspector notes: Light bulb missing above the cookline.Replace
590.006/6-303.11-C
47
Frequently Asked Questions
When was Bricco Restaurant/Bakery last inspected?
The most recent health inspection at Bricco Restaurant/Bakery on file is from Oct 29, 2025. The public record contains six inspections in total.
What is the most common violation at Bricco Restaurant/Bakery?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Bricco Restaurant/Bakery.
How does Bricco Restaurant/Bakery compare to other restaurants in Boston?
Bricco Restaurant/Bakery most recently scored 82 out of 100, which is lower than the Boston average of 86.
Has Bricco Restaurant/Bakery's inspection record improved over time?
Yes. Recent inspections at Bricco Restaurant/Bakery have averaged around three violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Bricco Restaurant/Bakery 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 Bricco Restaurant/Bakery inspected?
Based on the inspection history on file, Bricco Restaurant/Bakery is inspected around three times per year on average.
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