Tony & Elaine's
Last inspected: Jul 22, 2025
90
Score
Inspectors have visited Tony & Elaine's five times, with records going back to 2022. The most recent report on file is from Jul 22, 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 one violation compared to roughly nine violations earlier on.
Across the inspection history, “handwashing sinks-location and placement” is the issue that surfaces most often, recorded two times.
That puts the facility ahead of the local pack: the average Boston restaurant scores 86. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jul 22, 2025
Routine
1 major violation.
View 1 violation
Handwashing sinks-location and placement (pf)
Inspector notes: No handsink at outside service bar where dispensing of ice into glasses occurs to serve drinks. Basment & upstairs dining room wait station/service bars no handsinks. Install. Provide a detailed plumbers report and timeframe of completion for installation of handsinks at service bars and email it to isdhealth@boston.gov.
590.005/5-204.11-PF
90
Jul 2, 2025
Routine
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Cleaning procedure (p)
Inspector notes: No evidence of employee handwashing. Retrain staff.
590.002/2-301.12-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Observed food employee tenderizing raw chicken cutlets in close proximity to ready to eat lettuce on top of flip top cooler. Retrain staff. Corrected on site. Raw chicken stored above ready to eat vegetables. Store properly.
590.003/3-302.11-P
Handwashing sinks-location and placement (pf)
Inspector notes: No handsink at outside service bar where dispensing of ice into glasses occurs to serve drinks. Basment & upstairs dining room wait station/service bars no handsinks. Install.
590.005/5-204.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Prepared foods in reach in cooler not date marked. Label and provide date markings if foods held more than 24 hours.
590.003/3-501.17-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Lasagna 61F. Product out of temperature for less than one hour placed into refrigerator to cool to below 41F.
590.003/3-501.17-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations cited. Provide active managerial control. No allergen certificate available at the time of inspection. Provide.
590.002(B)/2-102.11-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No supplies or procedures for cleanup of V&D events. Provide. Emailed handout to PIC.
590.002/2-501.11-PF
Other liquid wastes and rainwater (c)
Inspector notes: Waitstaff are discarding drink ice onto ground near patio area. Discontinue bail in bus bucket and dump into mop sink.
590.005/5-403.12-C
(b) cooling methods (c)
Inspector notes: Deep containers of sauce sheet pan of meatballs outside of temperature control. Initiate cooling process when product reaches 135F.
590.003/3-501.15-C
Anti-choking
Inspector notes: No choke save certificate. Provide. 590.011: Additional Requirements (A) Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
590.009(E)
39
Oct 15, 2024
Routine
1 major violation. 7 minor violations.
View 8 violations
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Ensure menus [ including a "specials menu " and especially as you change menus on a monthly basis that offer foods undercooked ] state the proper consumer advisory posted where needed
590.003/3-603.11-PF
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: Outdoor dining in the driveway of the restaurant is presetting tables much too soon before service - tables arfe located under trees and overhangs -provide table service on a " as needed basis " to reduce potential contamination
590.003/3-302.11-C
Cleaning receptacles (c)
Inspector notes: Clean all receptacles inside the restaurant after use to remove obnoxious odors
590.005/5-501.116-C
Nonfood contact surfaces (c)
Inspector notes: Clean in between all soiled equipment on the cooking line from visible grease and grime
590.004/4-602.13-C
Ventilation hood systems filters (c)
Inspector notes: Remove the two end vents in the hood and soak overnight to remove all stubborn soils
590.004/4-202.18-C
Outside receptacles (c)
Inspector notes: Cover all trash receptacles after use and do not overload them - addition vessels may be needed if trash barrels are overflowing before pick ups
590.005/5-501.15-C
Surface characteristics-indoor areas (c)
Inspector notes: Clean floors walls and ceilings where needed in the kitchen area from visible food spills
590.006/6-101.11-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Remove all debris in the kitchen not affiliated with food prep and food service such as coolers and the scooters
590.006/6-501.114-C
64
Nov 7, 2023
Routine
2 minor violations.
View 2 violations
Food storage containers identified with common name of food (c)
Inspector notes: Clearly label all bulk food storage bins accordingly [ flour - sugar - flour - salt - masa ] to properly identify the contents - same goes for any and all clear plastic spray bottles [ water - olive oil - bleach - vegatable oil; ]
590.003/3-302.12-C
Wiping cloths use limitation (c)
Inspector notes: Se up seperate sanitizing / bucket solutions in the kitchen as discussed - one only used for raw foods and the raw food contact surface cutting area including cutting boards and knives being used for the preperation of raw proteins - the other for all ready to eat food contact surfaces to reduce potential contamination
590.003/3-304.14-C
90
Oct 24, 2022
Routine
No violations found.
100
Frequently Asked Questions
When was Tony & Elaine's last inspected?
The most recent health inspection at Tony & Elaine's on file is from Jul 22, 2025. The public record contains five inspections in total.
What is the most common violation at Tony & Elaine's?
Across the inspection record, “handwashing sinks-location and placement” has been cited two times, more than any other issue at Tony & Elaine's.
How does Tony & Elaine's compare to other restaurants in Boston?
Tony & Elaine's most recently scored 90 out of 100, which is higher than the Boston average of 86.
Has Tony & Elaine's inspection record improved over time?
Yes. Recent inspections at Tony & Elaine's have averaged around one violation per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Tony & Elaine's 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 Tony & Elaine's inspected?
Based on the inspection history on file, Tony & Elaine's is inspected around two times per year on average.
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