Inspection
Sep 25, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 25, 2026 · Original Source
Eating & Drinking · Boston, MA
Scampo
215 Charles St
Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Scampo last inspected?
- The most recent inspection on record was on Sep 25, 2026. The result listed by Boston Inspectional Services Department was “Not required”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 11 inspections on record, from Dec 1, 2023 to Sep 25, 2026.
- Has Scampo ever been closed by the health department?
- No closure appears in the 11 inspection records we hold for this business. The earliest is dated Dec 1, 2023.
The Full Inspection History
11 inspectionsInspection
Aug 10, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Noted missing tiles near the pasta station.Repair Noted missing tiles and a big hole on the wall near the frylator and also near the dough maker.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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Aug 10, 2026 · Original Source
Inspection
Jul 31, 2026
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Noted missing tiles near the pasta station.Repair Noted missing tiles and a big hole on the wall near the frylator and also near the dough maker.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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Jul 31, 2026 · Original Source
Inspection
Jul 17, 2026
Failed (extension granted)
6 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Observed raw eggs stored above RTE foods.Remove and move to the bottom shelf as discussed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Noted food stored next to the hand sink. Provide a partion/seperation on the hand sink at the mozzarella station 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.
More about food not protected from contaminationmajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Noted several food products in the walkin past 7 day shelf life.Discontinue and retrain staff to provide proper date marking
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.
More about food kept at an unsafe temperaturecriticalCode 590.004/4-702.11-PCleaning and sanitizing
Official Wording
Before Use After Cleaning (P)
Inspector’s Notes
Noted staff not sanitizing the dishes after washing in the 3 bay sink.Retrain staff to wash-Rinse-Sanitize
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Noted missing tiles near the pasta station.Repair Noted missing tiles and a big hole on the wall near the frylator and also near the dough maker.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.
More about building upkeep issuesmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
Provide paper towel at the hand sink on Mozzarela station.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jul 17, 2026 · Original Source
Inspection
Jul 10, 2026
Failed
6 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Observed raw eggs stored above RTE foods.Remove and move to the bottom shelf as discussed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Noted food stored next to the hand sink. Provide a partion/seperation on the hand sink at the mozzarella station 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.
More about food not protected from contaminationmajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Noted several food products in the walkin past 7 day shelf life.Discontinue and retrain staff to provide proper date marking
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.
More about food kept at an unsafe temperaturecriticalCode 590.004/4-702.11-PCleaning and sanitizing
Official Wording
Before Use After Cleaning (P)
Inspector’s Notes
Noted staff not sanitizing the dishes after washing in the 3 bay sink.Retrain staff to wash-Rinse-Sanitize
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.
More about cleaning or sanitizing problemsmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
Provide paper towel at the hand sink on Mozzarela station.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Noted missing tiles near the pasta station.Repair Noted missing tiles and a big hole on the wall near the frylator and also near the dough maker.Repair Provide light shield above the dough maker.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Jul 10, 2026 · Original Source
Inspection
Dec 5, 2025
Passed
4 recorded violations
majorCode 590.003/3-401.11-PFFood temperature
Official Wording
Raw Animal Foods-Cooking (Pf)
Inspector’s Notes
Clams cooked to 110f at time of inspection enure proper cooking of 145f or above. (Chef recooked the clams to 153f at time of inspection)
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.
More about food kept at an unsafe temperaturemajorCode 590.003/3-402.12-PFOther
Official Wording
Records Creation & Retention (Pf)
Inspector’s Notes
Tags not being dated with last sold ensure retention of 90 days and dates on tags for last sold
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.12-CFacility maintenance
Official Wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s Notes
Wall tiles missing in multiple areas of the kitchen mainly at first hand sink wal as you enter the kitchen replace
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.
More about building upkeep issuesmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
No soap at hand sink @ cooking station in dining room supply soap to properly wash hands
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Dec 5, 2025 · Original Source
Inspection
Nov 21, 2025
Failed
4 recorded violations
majorCode 590.003/3-401.11-PFFood temperature
Official Wording
Raw Animal Foods-Cooking (Pf)
Inspector’s Notes
Clams cooked to 110f at time of inspection enure proper cooking of 145f or above. (Chef recooked the clams to 153f at time of inspection)
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.
More about food kept at an unsafe temperaturemajorCode 590.003/3-402.12-PFOther
Official Wording
Records Creation & Retention (Pf)
Inspector’s Notes
Tags not being dated with last sold ensure retention of 90 days and dates on tags for last sold
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.12-CFacility maintenance
Official Wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s Notes
Wall tiles missing in multiple areas of the kitchen mainly at first hand sink wal as you enter the kitchen replace
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.
More about building upkeep issuesmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
No soap at hand sink @ cooking station in dining room supply soap to properly wash hands
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Nov 21, 2025 · Original Source
Inspection
Dec 27, 2024
Failed
1 recorded violation
majorCode 590.003/3-402.12-PFOther
Official Wording
Records Creation & Retention (Pf)
Inspector’s Notes
Tags not being dated with last sold and not all tags being held for 90 days ensure retention of 90 days and dates on back of tags for last sold
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Dec 27, 2024 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Dec 14, 2023
Passed
1 recorded violation
minorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
Observed exposed wood due to missing metal plates in the walk in unit. Per previous inspection repairs were to be completed prior to next inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Dec 14, 2023 · Original Source
Inspection
Dec 1, 2023
Failed
1 recorded violation
minorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
Observed exposed wood due to missing metal plates in the walk in unit. Per previous inspection repairs were to be completed prior to next inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Dec 1, 2023 · Original Source