Kingston Pizza
Last inspected: Nov 19, 2025
74
Score
Going back to 2024, Kingston Pizza has six inspections in the public record. The most recent report on file is from Nov 19, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Each of the recent inspections has turned up roughly the same number of issues.
The most common issue across all inspections has been insects, rodents & animals not present, showing up six times.
Restaurants in Charlestown average 89, so Kingston Pizza trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Nov 19, 2025
Re-Inspection
1 major violation. 4 minor violations. 1 corrected on site.
View 5 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Sauce was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the kitchen doorway do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hoods have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: Freezer (1dr) door gaskets were observed torn and in poor repair.
4-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
74
Nov 4, 2025
Routine
1 critical violation. 3 major violations. 4 minor violations. 2 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
Inspector notes: Various foods were observed held at 42-44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were relocated to another cooler at time of inspection.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Deli meats and marinara were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Freezer (1dr) door gaskets were observed torn and in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of: 1) dough cooler (food residue) 2) hoods/ansul system (grease/soil residue) 3) ingredient bins (food residue)
4-602.13
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the kitchen (doorway) do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
52
May 23, 2024
Re-Inspection
1 minor violation.
View 1 violation
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
95
May 13, 2024
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Food was observed held at 43-46 degrees Fahrenheit in prep unit #1. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been transferred from the walk-in cooler to the prep unit less than 4 hours prior to inspection. Food was relocated to another refrigeration unit. Per person in charge, unit had recently been repaired. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Prep unit must be repaired/replaced/adjusted.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
82
May 2, 2024
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 45-53 degrees Fahrenheit in the large prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, deli meats had been transferred from the walk-in cooler to the prep unit over 4 hours prior to inspection. Deli meats were voluntarily disposed of (see attached disposal form). Per person in charge, all other items were transferred from the walk-in cooler less than 4 hours prior to inspection. All other items were relocated to another refrigeration unit. Large prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Prep unit must be repaired/replaced/adjusted.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Grilled chicken and breaded chicken were placed hot in the refrigerator in containers greater than four inches deep. Chicken was relocated to the freezer to rapidly cool. Proper cooling methods were reviewed with the person in charge.
3-501.15
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
74
Apr 18, 2024
Routine
2 critical violations. 4 major violations. 4 minor violations. 3 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Meatballs and gorgonzola cheese were observed held at 46-47 degrees Fahrenheit in the small prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the unit since yesterday. Food was voluntarily disposed of (see attached disposal form). Food was observed stored over the fill line. Food must not be stored over the fill line. Establishment must monitor the food and ambient air temperature of the prep unit.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Deli meats were observed held at 44-47 degrees Fahrenheit in the large prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, deli meats had been in the prep unit for about 1 hour. Deli meats were relocated to the walk-in to cool down. Deli meats were observed stored over the fill line. Food must not be stored over the fill line. Establishment must monitor the food and ambient air temperature of the prep unit.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Food was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Food thawed using improper method
(corrected on site)
Inspector notes: Wieners were observed thawing on the prep sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Wieners were relocated to the walk-in cooler to defrost during time of inspection.
3-501.13
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Physical facilities not cleaned at required frequency
Inspector notes: The floor under the fry station area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Cleaned equipment or utensils stored improperly
Inspector notes: Single-service articles (disposable cups) were observed on the floor in the dry storage area. Single-service items must be at least 6 inches off the ground.
4-903.11(A)
Physical facilities not in good repair
Inspector notes: The 3-bay sink in the ware-washing area is in poor repair. Sink has a hole in it. The physical facilities must be maintained in good repair.
6-501.11
41
Frequently Asked Questions
When was Kingston Pizza last inspected?
The most recent health inspection at Kingston Pizza on file is from Nov 19, 2025. The public record contains six inspections in total.
What is the most common violation at Kingston Pizza?
Across the inspection record, insects, rodents & animals not present has been cited six times, more than any other issue at Kingston Pizza.
How does Kingston Pizza compare to other restaurants in Charlestown?
Kingston Pizza most recently scored 74 out of 100, which is lower than the Charlestown average of 89.
Has Kingston Pizza's inspection record improved over time?
Results have been roughly steady. Recent inspections at Kingston Pizza have produced about the same number of violations as earlier ones, holding around five per visit.
What does a medium risk rating mean?
A medium risk rating at Kingston Pizza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kingston Pizza inspected?
Based on the inspection history on file, Kingston Pizza is inspected around four times per year on average.
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