Inspection
Sep 26, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 26, 2025 · Original Source
Eating & Drinking · Boston, MA
Futago Udon
512 Park Dr
Last inspected Sep 26, 2025 · View Map ↗ · Compare ↗
Passed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsInspection
Apr 23, 2025
Passed
4 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Ice scoop stored in ice bin. Store scoop out of ice to prevent contamination from the hands.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored on counter. Store wiping cloths in santizer 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.
More about cleaning or sanitizing problemsmajorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Soup base stored in walk-in refrigerator covered at 88F. Cooked over and hour ago. Covers removed. Cool cooked foods completely to 41F before covering.
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 590.007/7-102.11-PFOther
Official wording
Common Name-Working Containers (Pf)
Inspector’s notes
Chemical spray bottle withoutn label. Label all chemicals to prevent contamination.
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, Apr 23, 2025 · Original Source
Inspection
Apr 16, 2025
Failed
4 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Ice scoop stored in ice bin. Store scoop out of ice to prevent contamination from the hands.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored on counter. Store wiping cloths in santizer 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.
More about cleaning or sanitizing problemsmajorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Soup base stored in walk-in refrigerator covered at 88F. Cooked over and hour ago. Covers removed. Cool cooked foods completely to 41F before covering.
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 590.007/7-102.11-PFOther
Official wording
Common Name-Working Containers (Pf)
Inspector’s notes
Chemical spray bottle withoutn label. Label all chemicals to prevent contamination.
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, Apr 16, 2025 · Original Source
Inspection
Feb 1, 2024
Passed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Containers of food products stored 9on the floor in the walkin refrigerator and freezer Products in the process of preparation stored on the floor in the kitchen All foods shall be stored a minimum of 6" off of the floor
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 contaminationcriticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Numerous products throughout in varies stages of cooling Products in covered plastic containers in a bin of ice that has melted into water on the floor in the kitchen Eggs that were cooked being cooled in ambient temperature water in back prep area Reviewed procedures with PIC and corrected
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 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Whole shell eggs being stored in ambient air in back prep at 60F Per the PIC the eggs were removed from refrigeration to prepare prior to operation Placed back in walkin at 38F
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 temperatureOfficial record from Boston Inspectional Services Department, Feb 1, 2024 · Original Source
Inspection
Jan 25, 2024
Failed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Containers of food products stored 9on the floor in the walkin refrigerator and freezer Products in the process of preparation stored on the floor in the kitchen All foods shall be stored a minimum of 6" off of the floor
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 contaminationcriticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Numerous products throughout in varies stages of cooling Products in covered plastic containers in a bin of ice that has melted into water on the floor in the kitchen Eggs that were cooked being cooled in ambient temperature water in back prep area Reviewed procedures with PIC and corrected
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 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Whole shell eggs being stored in ambient air in back prep at 60F Per the PIC the eggs were removed from refrigeration to prepare prior to operation Placed back in walkin at 38F
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 temperatureOfficial record from Boston Inspectional Services Department, Jan 25, 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