(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tempura shrimp observed in ambient air at 80F. Discarded. Ensure proper hot holding of hot foods at 135F or above.
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
Foods observed without date marking. Provide for all foods held longer than 24 hours.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Detergent on high temperature dish machine observed empty. This was corrected on site. Ensure detergent is avalable at all hours.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Bottom of refrigeration unit obsevred with soils. Under fryer and sides of fryer are soiled with grease build up. Under ice machine and refrigeration has soils. Clean 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired. Schedule cleaning appointment and update sticker.
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.
PH logs for the past week have been recorded incorrectly. Previous weeks have been recorded correctly. Sushi rice tested during inspection OK at 3.9ph. Ensure proper compliance of HACCP records.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tempura shrimp observed in ambient air at 80F. Discarded. Ensure proper hot holding of hot foods at 135F or above.
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
Foods observed without date marking. Provide for all foods held longer than 24 hours.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Detergent on high temperature dish machine observed empty. This was corrected on site. Ensure detergent is avalable at all hours.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Bottom of refrigeration unit obsevred with soils. Under fryer and sides of fryer are soiled with grease build up. Under ice machine and refrigeration has soils. Clean 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired. Schedule cleaning appointment and update sticker.
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.
PH logs for the past week have been recorded incorrectly. Previous weeks have been recorded correctly. Sushi rice tested during inspection OK at 3.9ph. Ensure proper compliance of HACCP records.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 20, 2026 · Original Source
Inspection
Feb 12, 2026
Passed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
No air gap at vegetable prep sink. Provide.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Cigarette butts observed in back hallway by back door. Ensure no employees are smoking inside and only in approved areas.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees on sushi line observed without hair restraints. Corrected on site.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tempura shrimp stored in ambient air at 70F. Store hot foods at 135F or above.
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
Multiple foods in refrigeration units without date marking. Provide for all foods held longer than 24 hours.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Detergent on low temperture dish machine observed empty. PIC corrected.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temperature dish machine obsevred with chlorine container empty. Tested at 0ppm. Corrected on site to acceptable ppm. Ensure low temperature dishmachine is connected to sanitizer at all times.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Sides of fryer are soiled with grease build up. Floors on production line are soiled. Table where stove top is has grease build and up food debris. Clean 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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
No air gap at vegetable prep sink. Provide.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source
Inspection
Jan 29, 2026
Failed
12 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
No air gap at vegetable prep sink. Provide.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Cigarette butts observed in back hallway by back door. Ensure no employees are smoking inside and only in approved areas.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees on sushi line observed without hair restraints. Corrected on site.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tempura shrimp stored in ambient air at 70F. Store hot foods at 135F or above.
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
Multiple foods in refrigeration units without date marking. Provide for all foods held longer than 24 hours.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Detergent on low temperture dish machine observed empty. PIC corrected.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temperature dish machine obsevred with chlorine container empty. Tested at 0ppm. Corrected on site to acceptable ppm. Ensure low temperature dishmachine is connected to sanitizer at all times.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Sides of fryer are soiled with grease build up. Floors on production line are soiled. Table where stove top is has grease build and up food debris. Clean 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.
Official record from Boston Inspectional Services Department, Jan 29, 2026 · Original Source
Inspection
Oct 27, 2025
Passed
12 recorded violations
criticalCode 590.003/3-101.11-PContamination
Official wording
Safe Unadulterated and Honestly Presented (P)
Inspector’s notes
Bag of rice of rice observed chewed on with rat bite marks . PIC Voluntary discarded the 50 pound bag of rice its was denature with bleach on site
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Mayonaise jars in fridges containing spicy mayo per PIC are held for more than 24 hours need to be date marked. Properly date mark all ready to eat foods Provide made/discard date to all food prepped before storing in the refrigerator
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Clean and sanitize the floors in front of the house and back of house to remove heavy soils and debris / clean and sanitize/ All fridge units and freezer exteriors and interiors observed with soils / clean and sanitize . fryer cabinet interior and exterior observed with grease build up clean and sanitize floors of warewashing area / clean and sanitize mop closet / clean and sanitize inteior of ice machine
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipments observed heavily soiled by grease build up and debris accumulation. Clean 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.
Ceiling tile in the office observed with pest gnawing damage/ replace damage ceiling tile
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.
Rear exit door noted open at the time of inspection door observed damage Provide door sweep to prevent all day light Keep all entrance and exit doors closed to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Mise dropping observed in the storage area under the shelving near prep sink / clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov. Please increase the inspects and make any repairs to the walls and ceilings. PIC will need to fill the hole out side by the back door and any other holes found under debris. Observed chewed bags rice in the storage room
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
1 roach observed in warewashing room behind the dishewasher. Remove all dead insects with more frequency
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Oct 27, 2025 · Original Source
Inspection
Oct 23, 2025
Voluntarily closed
12 recorded violations
criticalCode 590.003/3-101.11-PContamination
Official wording
Safe Unadulterated and Honestly Presented (P)
Inspector’s notes
Bag of rice of rice observed chewed on with rat bite marks . PIC Voluntary discarded the 50 pound bag of rice its was denature with bleach on site
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Mayonaise jars in fridges containing spicy mayo per PIC are held for more than 24 hours need to be date marked. Properly date mark all ready to eat foods Provide made/discard date to all food prepped before storing in the refrigerator
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Clean and sanitize the floors in front of the house and back of house to remove heavy soils and debris / clean and sanitize/ All fridge units and freezer exteriors and interiors observed with soils / clean and sanitize . fryer cabinet interior and exterior observed with grease build up clean and sanitize floors of warewashing area / clean and sanitize mop closet / clean and sanitize inteior of ice machine
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipments observed heavily soiled by grease build up and debris accumulation. Clean 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.
Ceiling tile in the office observed with pest gnawing damage/ replace damage ceiling tile
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.
Rear exit door noted open at the time of inspection door observed damage Provide door sweep to prevent all day light Keep all entrance and exit doors closed to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Mise dropping observed in the storage area under the shelving near prep sink / clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov. Please increase the inspects and make any repairs to the walls and ceilings. PIC will need to fill the hole out side by the back door and any other holes found under debris. Observed chewed bags rice in the storage room
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
1 roach observed in warewashing room behind the dishewasher. Remove all dead insects with more frequency
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Oct 23, 2025 · Original Source
Inspection
Sep 10, 2025
Passed
7 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 present a vomit cleanup kit but has no procedures at location. Will provide procedures as discussed. 8/25/25: On compliance visit location lacks written procedures. Print and follow procedures provided in email or devlop procedures for cleaning an accident.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At low temp dish machine ran machine twice and no sanitizer could be detected on testing strips. Repair machine to properly sanitize dishes. 8/25/25: On compliance visit the low temperature dish machine was run three times and no cholorine was detected by test strips. Repair or replace unit so that it sanitizes wares. PIC states location did purchase a bucket of new sanitizer and it was witnessed in use but there was still no sanitizer detected on the test strips. Repair the machine so it is sanitizing equipment properly (Three bay sink was set up properly and sanitizer tested at 100ppm in the sink so equipment can be washed rinsed and sanitized)
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean and sanitize floors in back of house of heavy soils / clean and sanitize back of house freezers interiors and exteiors of heavy soils / clean and sanitize all fridge units exteriors and interiors / clean and sanitize hoods filters fryer cabinet interior and exterior and floors of fryolater station / clean and sanitize floors of warewashing area / clean and sanitize top of low temp dish machine
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
Pipe leading from AC unit in sushi prep area has pipe leading and draining into hand sink. Hand washing sinks cannot be used for anything else but hand washing redirect the drain pipe.
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.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Grease container outside of restaurant has excessive grease buildup. Clean and 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.
Intake vents in men's and women's room not working replace or 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.
Official record from Boston Inspectional Services Department, Sep 10, 2025 · Original Source
Inspection
Aug 25, 2025
Hearing scheduled
20 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 present a vomit cleanup kit but has no procedures at location. Will provide procedures as discussed. 8/25/25: On compliance visit location lacks written procedures. Print and follow procedures provided in email or devlop procedures for cleaning an accident.
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.
PIC was unable to name any symptoms or diseases to exclude or restrict food service workers. Review policy and train staff. Employee observed rinsing dishes with water only in the three bay sink then placing it on rack above sink to air dry. PIC to train employees how to properly clean wash and sanitize at the three bay sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Multiple buckets of wiping cloths in sanitizing solution observed stored directly on floor. Elevate buckets off floor away from food.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In warewash area observed a styrofoam container of fish delivered in the morning stored directly on the floor with the container lid broken and pieces of styrofoam in the water and ice slurry. Observed food contact surfaces (bowls and hotel pans) stored not inverted. Store all food and food contact surfaces at least 6" off floor and store food contact surfaces inverted 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.
Edamame observed at cook line per PIC had been removed from freezer and thawing sitting out in ambient air had been outside freezer less than ten minutes. PIC placed edamame back in chest freezer. Properly that items.
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
Mayonaise jars in fridges containing spicy mayo per PIC are held for more than 24 hours need to be date marked. All TCS held for more than 24 hours need date marking labels.
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Throughout kitchen observed reused single-use plastic containers used for containing bulk foods. Discontinue use of single-use containers for foods.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At low temp dish machine ran machine twice and no sanitizer could be detected on testing strips. Repair machine to properly sanitize dishes. 8/25/25: On compliance visit the low temperature dish machine was run three times and no cholorine was detected by test strips. Repair or replace unit so that it sanitizes wares. PIC states location did purchase a bucket of new sanitizer and it was witnessed in use but there was still no sanitizer detected on the test strips. Repair the machine so it is sanitizing equipment properly (Three bay sink was set up properly and sanitizer tested at 100ppm in the sink so equipment can be washed rinsed and sanitized)
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Plastic sushi mats per PIC are not covered in plastic wrap and are cleaned and sanitized once per day. In use utensils must be cleaned and sanitized every four hours.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean and sanitize floors in back of house of heavy soils / clean and sanitize back of house freezers interiors and exteiors of heavy soils / clean and sanitize all fridge units exteriors and interiors / clean and sanitize hoods filters fryer cabinet interior and exterior and floors of fryolater station / clean and sanitize floors of warewashing area / clean and sanitize top of low temp dish machine
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
Pipe leading from AC unit in sushi prep area has pipe leading and draining into hand sink. Hand washing sinks cannot be used for anything else but hand washing redirect the drain pipe.
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.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Grease container outside of restaurant has excessive grease buildup. Clean and 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.
Rear door was not fully closed and when fully closed there is a hole in the bottom left of the door. Keep all entrance and exit doors closed and repair door or add a sweep to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Intake vents in men's and women's room not working replace or 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.
Underneath warewashing machine there were large rodent droppings. Clean and sanitize underneath warewashing machine. Provide updated pest control reports to damien.yee@boston.gov There is also a can of raid under the dishwasher. Make sure all pesticides are applied by a licesned exterminator.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Clean and sanitize women's room toilet and surrounding area of heavy soils.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
HACCP plan at restaurant last signed in 2021. Every year review and sign off on HACCP plan and train employees on HACCP plan. Buffer solutions expired August 2024; replace. The lab test for the sushi rice expired in March. PRovide an updated lab report. The parasite destruction letter expired in January. PRovide updated letter.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 25, 2025 · Original Source
Inspection
Aug 12, 2025
Failed
20 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 present a vomit cleanup kit but has no procedures at location. Will provide procedures as discussed.
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.
PIC was unable to name any symptoms or diseases to exclude or restrict food service workers. Review policy and train staff. Employee observed rinsing dishes with water only in the three bay sink then placing it on rack above sink to air dry. PIC to train employees how to properly clean wash and sanitize at the three bay sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Multiple buckets of wiping cloths in sanitizing solution observed stored directly on floor. Elevate buckets off floor away from food.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In warewash area observed a styrofoam container of fish delivered in the morning stored directly on the floor with the container lid broken and pieces of styrofoam in the water and ice slurry. Observed food contact surfaces (bowls and hotel pans) stored not inverted. Store all food and food contact surfaces at least 6" off floor and store food contact surfaces inverted 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.
Edamame observed at cook line per PIC had been removed from freezer and thawing sitting out in ambient air had been outside freezer less than ten minutes. PIC placed edamame back in chest freezer. Properly that items.
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
Mayonaise jars in fridges containing spicy mayo per PIC are held for more than 24 hours need to be date marked. All TCS held for more than 24 hours need date marking labels.
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 590.004/4-202.11-PFCleaning and sanitizing
Official wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Throughout kitchen observed reused single-use plastic containers used for containing bulk foods. Discontinue use of single-use containers for foods.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At low temp dish machine ran machine twice and no sanitizer could be detected on testing strips. Repair machine to properly sanitize dishes.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Plastic sushi mats per PIC are not covered in plastic wrap and are cleaned and sanitized once per day. In use utensils must be cleaned and sanitized every four hours.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean and sanitize floors in back of house of heavy soils / clean and sanitize back of house freezers interiors and exteiors of heavy soils / clean and sanitize all fridge units exteriors and interiors / clean and sanitize hoods filters fryer cabinet interior and exterior and floors of fryolater station / clean and sanitize floors of warewashing area / clean and sanitize mop closet / clean and sanitize top of low temp dish machine / clean and sanitize inteior of ice machine
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
Multiple hand sinks in prep area and cook line area blocked with wares in basin; pipe leading from AC unit in sushi prep area has pipe leading and draining into hand sink. Hand sinks must not be blocked and cannot be used for anything else but hand washing. Remove items to provide access to handsink.
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.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Grease container outside of restaurant has excessive grease buildup. Clean and 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.
Rear door was not fully closed and when fully closed there is a hole in the bottom left of the door. Keep all entrance and exit doors closed and repair door or add a sweep to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Intake vents in men's and women's room not working replace or 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.
Underneath warewashing machine there were large rodent droppings. Clean and sanitize underneath warewashing machine. Provide updated pest control reports to damien.yee@boston.gov There is also a can of raid under the dishwasher. Make sure all pesticides are applied by a licesned exterminator.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Clean and sanitize women's room toilet and surrounding area of heavy soils.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
HACCP plan at restaurant last signed in 2021. Every year review and sign off on HACCP plan and train employees on HACCP plan. Buffer solutions expired August 2024; replace. The lab test for the sushi rice expired in March. PRovide an updated lab report. The parasite destruction letter expired in January. PRovide updated letter.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 12, 2025 · Original Source
Inspection
Nov 15, 2024
Passed
7 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sushi tuna 48F Sushi salmon 48F / Provide 41F or below. Fish moved to low boy to cool down after sushi fish unit door was left open during lunch rush
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Sushi top reach in unit 52F / Door left open during lunch rush temperature elevated. / Ensure equipment operating properly at 41F
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.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Areas behind cookline and floors throughout are in need of a deep clean / Provide
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.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sushi tuna 48F Sushi salmon 48F / Provide 41F or below. Fish moved to low boy to cool down after sushi fish unit door was left open during lunch rush
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Sushi top reach in unit 52F / Door left open during lunch rush temperature elevated. / Ensure equipment operating properly at 41F
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Areas behind cookline and floors throughout are in need of a deep clean / Provide
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.
Official record from Boston Inspectional Services Department, Nov 6, 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
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Nov 8, 2023
Passed
3 recorded violations
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard covering table under burner. Discard and discontinue using cardboard to cover table. USe materials that are smooth durable and cleanable.
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
Exterior of dish machine soiled. Clean and maintain to prevent contamination.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior of reach-in refrigerator soiled. Floors in prep room dish area and hot station soiled with debris. Floor around grease trap soiled. Clean to avoid attracting pests.
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.
Official record from Boston Inspectional Services Department, Nov 8, 2023 · Original Source
Inspection
Nov 1, 2023
Failed
3 recorded violations
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard covering table under burner. Discard and discontinue using cardboard to cover table. USe materials that are smooth durable and cleanable.
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
Exterior of dish machine soiled. Clean and maintain to prevent contamination.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior of reach-in refrigerator soiled. Floors in prep room dish area and hot station soiled with debris. Floor around grease trap soiled. Clean to avoid attracting pests.
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.