Eating & Drinking · Boston, MA
525 Western Av
Last inspected Sep 5, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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Inspection
1 recorded violation
Toilet Rooms Enclosed (C)
Bathroom door is not slef-closing. Provide mechanism for self-closing door.
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, Sep 5, 2025 · Original Source
Inspection
11 recorded violations
Effectiveness-Hair Restraints (C)
Food handlers without hats. Provide hats or hair restraints for food handlers.
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.
More about employee hygiene or health policy issuesPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Rw eggs stored above produce and ready to eat foods in refrigerator. Raw beef stored in same container with salmon and tuna. Store raw animal products below produce and ready to eat foods. Corrected on site.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingThawing (C)
Reduced oxygen packaged tuna thawed in refrigerator. Pierce or remove packaging prior to thawing.
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 temperatureConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Raw and undercooked items on menu do not correspond to consumer advisory on menu. Indicate which items are raw including cokcktails with egg whites.
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 temperatureTime as a Public Health Control ( Pf)
No written procedures for holding sushi rice with Time as public health control. Provide documentation to ISD for approval.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
High temp dish machine not rinsing over 126F. Service as needed. Sanitize all food contact surfaces in 3 compartment sink.
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 temperatureNonfood Contact Surfaces (C)
Soils and spills in cook station refrigerator. Debris and moisture on floor under kitchen equipment. Floor drain at bar with soils and black mold-like substance. Clean all areas to avoid attracting pests.
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 problemsSystem Maintained in Good Repair (C)
Rinse sink in kitchen leaks. Repair as needed. Plumber on site
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 issuesToilet Rooms Enclosed (C)
Bathroom doors are not self-closing. Install hardware as needed to ensure doors are self closing. Hardware on site
An issue that does not fit the common categories. Check the official wording for details.
More about other findingRemoving Dead or Trapped Birds Insects Rodents and other Pest (C)
Fly strip in kitchen with dead flies. Discard strips before preparing food.
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.
More about signs of rodents or insectsSanitizers Criteria-Chemicals (P)
Quats sanitizer testing over 500ppm. Diluted to 200ppm. Retrain staff to safely mix sanitizer.
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Oct 9, 2024 · Original Source
Inspection
11 recorded violations
Effectiveness-Hair Restraints (C)
Food handlers without hats. Provide hats or hair restraints for food handlers.
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.
More about employee hygiene or health policy issuesPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Rw eggs stored above produce and ready to eat foods in refrigerator. Raw beef stored in same container with salmon and tuna. Store raw animal products below produce and ready to eat foods. Corrected on site.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingThawing (C)
Reduced oxygen packaged tuna thawed in refrigerator. Pierce or remove packaging prior to thawing.
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 temperatureConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Raw and undercooked items on menu do not correspond to consumer advisory on menu. Indicate which items are raw including cokcktails with egg whites.
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 temperatureTime as a Public Health Control ( Pf)
No written procedures for holding sushi rice with Time as public health control. Provide documentation to ISD for approval.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
High temp dish machine not rinsing over 126F. Service as needed. Sanitize all food contact surfaces in 3 compartment sink.
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 temperatureNonfood Contact Surfaces (C)
Soils and spills in cook station refrigerator. Debris and moisture on floor under kitchen equipment. Floor drain at bar with soils and black mold-like substance. Clean all areas to avoid attracting pests.
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 problemsSystem Maintained in Good Repair (C)
Rinse sink in kitchen leaks. Repair as needed.
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 issuesToilet Rooms Enclosed (C)
Bathroom doors are not self-closing. Install hardware as needed to ensure doors are self closing.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingRemoving Dead or Trapped Birds Insects Rodents and other Pest (C)
Fly strip in kitchen with dead flies. Discard strips before preparing food.
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.
More about signs of rodents or insectsSanitizers Criteria-Chemicals (P)
Quats sanitizer testing over 500ppm. Diluted to 200ppm. Retrain staff to safely mix sanitizer.
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Oct 2, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source