Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Carmelina's North End last inspected?
The most recent inspection on record was on Jun 18, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Oct 12, 2023 to Jun 18, 2026.
Has Carmelina's North End ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Oct 12, 2023.
The Full Inspection History
9 inspections
Inspection
Jun 18, 2026
Passed
2 recorded violations
minorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Mop sink inside prep and warewashing area observed not fully enclosed. Provide effective enclosure to prevent contamination
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Ceiling tiles observed missing above salad bar. Provide
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Jun 18, 2026 · Original Source
Inspection
Jun 16, 2026
Failed (extension granted)
19 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
PIC unable to provide kit & procedure for V& D clean up events. Provide and maintain accessible. Inspector will provide procedure to the operator via email
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
PIC unable to provide CFPM (ServSafe) certificate. Post current CFPM certificate
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed wipping cloths drying on equipments and stored on the counter surfaces . Discontinue
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Mop sink inside prep and warewashing area observed not fully enclosed. Provide effective enclosure to prevent contamination
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Cut romaine 47f sardine 47F calamari 48F stored in the salad bar cold unit. Per PIC foods were prepped within 30 minutes. Discussed cooling with PIC. PIC to train and monitor temperature.(cos)
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several containers of prepped foods observed stored in cold unit without date marking. Provide made/discard dates before storing. Per PIC foods were prepped earlier today
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Observed storage shelvings line with carboard box. Discontinue
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Several cold holding units observed without a conspiciuous thermometer. Provide & keep visible
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
PIC unable to provide a metal probe thermometer. Provide & keep accessible at all time
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
PC unable to provide sanitizer test strips (compromised) for 2 low temp dishwasher on site. Provide Inspector test strips was used to measure chlorine concentration
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Meat slicer observed soiled with accumuluation interior of ice machine observed soiled interior of low temp dishwasher door observed soiled. clean & sanitize to remove
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Mop sink observed airdrying on hanwashing sink. Discontinue & use for handwashing only. (cos)
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Warewashing/prep area ceiling observed not enclosed/ exposed pipe. Repair
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Multiple handwashing sink observed without handwashing signage . Provide to encourage handwashing & prevent contamination by hands. Food prep sink observed without signage. Provide
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Ceiling tiles observed missing above salad bar. Provide
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Jun 16, 2026 · Original Source
Inspection
Jun 3, 2026
Failed
19 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
PIC unable to provide kit & procedure for V& D clean up events. Provide and maintain accessible. Inspector will provide procedure to the operator via email
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
PIC unable to provide CFPM (ServSafe) certificate. Post current CFPM certificate
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Observed wipping cloths drying on equipments and stored on the counter surfaces . Discontinue
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Mop sink inside prep and warewashing area observed not fully enclosed. Provide effective enclosure to prevent contamination
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Cut romaine 47f sardine 47F calamari 48F stored in the salad bar cold unit. Per PIC foods were prepped within 30 minutes. Discussed cooling with PIC. PIC to train and monitor temperature.(cos)
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Several containers of prepped foods observed stored in cold unit without date marking. Provide made/discard dates before storing. Per PIC foods were prepped earlier today
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Observed storage shelvings line with carboard box. Discontinue
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Several cold holding units observed without a conspiciuous thermometer. Provide & keep visible
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
PIC unable to provide a metal probe thermometer. Provide & keep accessible at all time
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
PC unable to provide sanitizer test strips (compromised) for 2 low temp dishwasher on site. Provide Inspector test strips was used to measure chlorine concentration
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Meat slicer observed soiled with accumuluation interior of ice machine observed soiled interior of low temp dishwasher door observed soiled. clean & sanitize to remove
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Mop sink observed airdrying on hanwashing sink. Discontinue & use for handwashing only. (cos)
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Warewashing/prep area ceiling observed not enclosed/ exposed pipe. Repair
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Multiple handwashing sink observed without handwashing signage . Provide to encourage handwashing & prevent contamination by hands. Food prep sink observed without signage. Provide
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Ceiling tiles observed missing above salad bar. Provide
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Jun 3, 2026 · Original Source
Inspection
Jul 3, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 3, 2025 · Original Source
Inspection
Mar 7, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 7, 2025 · Original Source
Inspection
Oct 11, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 11, 2024 · Original Source
Inspection
Mar 15, 2024
Passed
8 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Post current copies of your food safety / allergen awareness certificates on site as discussed
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s Notes
Ensure all foods inside the sandwich unit on the cooking line are being stored properly - all raw foods shall be visibly segragated from ready to eat foods as well as stored underneath them to reduce potetial contamination
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove vents from the hood with heavy black burn marks and soils
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Identify all designated hand sinks properly as discussed - " Hand Washing Only"
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Seversl items on the menu do not have the proper disclosure and reminder necessary when ordering a particular meal under cooked - address as discussed
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Mar 15, 2024 · Original Source
Inspection
Mar 8, 2024
Failed
8 recorded violations
minorCode 590.003/3-302.11-COther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s Notes
Ensure all foods inside the sandwich unit on the cooking line are being stored properly - all raw foods shall be visibly segragated from ready to eat foods as well as stored underneath them to reduce potetial contamination
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Seversl items on the menu do not have the proper disclosure and reminder necessary when ordering a particular meal under cooked - address as discussed
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Post current copies of your food safety / allergen awareness certificates on site as discussed
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Remove vents from the hood with heavy black burn marks and soils
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Identify all designated hand sinks properly as discussed - " Hand Washing Only"
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.