Inspection
Jul 29, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 29, 2026 · Original Source
Retail Food · Boston, MA
Genji Sushi No. 10084
15 Washington St
Last inspected Jul 29, 2026 · View Map ↗ · Compare ↗
Passed
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspectionsInspection
Jan 9, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 9, 2026 · Original Source
Inspection
Jul 24, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 24, 2025 · Original Source
Inspection
Jan 21, 2025
Passed
2 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Violation for cold holding of packaged sushi products has been noted on multiple inspection reports. Establishment shall properly train employees and products shall be properly cooled and cold held prior to placing out for service
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Prepared packaged sushi being placed in service regrigeration at 44F Employee is removing product from walkin refrigeration too soon Ensure product is at 41F or below before placing out for service
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 21, 2025 · Original Source
Inspection
Jan 14, 2025
Failed
2 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Violation for cold holding of packaged sushi products has been noted on multiple inspection reports. Establishment shall properly train employees and products shall be properly cooled and cold held prior to placing out for service
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Prepared packaged sushi being placed in service regrigeration at 44F Employee is removing product from walkin refrigeration too soon Ensure product is at 41F or below before placing out for service
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 14, 2025 · Original Source
Inspection
Sep 27, 2024
Passed
3 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
At the time of the inspection priority violations were noted on the inspection report- Procedures for rice testing and temperature control shall be reviewed with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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 products containing raw fish placed out in the retail area with temperatures of 48F-50F Reviewed procedures with the PIC to ensure products are at 41F or below prior to placing out for service. All products above 41F were removed from retail shelving and placed in a blast chiller to below 41F Review process with staff Refrigeration was at 37F
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 590.008/8-103.12-PFOther
Official wording
Conformance with Approved Procedures (Pf)
Inspector’s notes
At the time of the inspection sushi products had been prepared and placed out for service There is no documentation of PH testing for 09/20/24 Employee onsite had difficulty finding all of the equipment to properly test the sushi- Employee while testing did not calibrate the PH meter Retrain staff to properly follow HACCP requirements for calibrating the PH meter and proper testing of sushi rice prior to placing the product out in the retail area Rice was tested at this time with a ph of 4.0
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, Sep 27, 2024 · Original Source
Inspection
Sep 20, 2024
Failed
3 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
At the time of the inspection priority violations were noted on the inspection report- Procedures for rice testing and temperature control shall be reviewed with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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 products containing raw fish placed out in the retail area with temperatures of 48F-50F Reviewed procedures with the PIC to ensure products are at 41F or below prior to placing out for service. All products above 41F were removed from retail shelving and placed in a blast chiller to below 41F Review process with staff Refrigeration was at 37F
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 590.008/8-103.12-PFOther
Official wording
Conformance with Approved Procedures (Pf)
Inspector’s notes
At the time of the inspection sushi products had been prepared and placed out for service There is no documentation of PH testing for 09/20/24 Employee onsite had difficulty finding all of the equipment to properly test the sushi- Employee while testing did not calibrate the PH meter Retrain staff to properly follow HACCP requirements for calibrating the PH meter and proper testing of sushi rice prior to placing the product out in the retail area Rice was tested at this time with a ph of 4.0
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, Sep 20, 2024 · Original Source
Inspection
Mar 18, 2024
Passed
1 recorded violation
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
Prepared sushi products that were noted in the retail area with temperatures of 45F-49F Per the PIC all products were placed in the retail area less than 3 hours prior to the inspection All producyts that were above 41F were removed and placed in a walkin freezer to cool to 41F or below
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, Mar 18, 2024 · Original Source
Inspection
Mar 11, 2024
Failed
1 recorded violation
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
Prepared sushi products that were noted in the retail area with temperatures of 45F-49F Per the PIC all products were placed in the retail area less than 3 hours prior to the inspection All producyts that were above 41F were removed and placed in a walkin freezer to cool to 41F or below
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, Mar 11, 2024 · Original Source
Inspection
Nov 8, 2023
Passed
1 recorded violation
criticalCode 590.008/8-103.12-POther
Official wording
Conformance with Approved Procedures (P)
Inspector’s notes
Lab test expired in June. Provide a current one
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, Nov 8, 2023 · Original Source
Inspection
Nov 1, 2023
Failed
1 recorded violation
criticalCode 590.008/8-103.12-POther
Official wording
Conformance with Approved Procedures (P)
Inspector’s notes
Lab test expired in June. Provide a current one
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, Nov 1, 2023 · Original Source