Inspection
Sep 30, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 30, 2026 · Original Source
Retail Food · Boston, MA
Hissho Sushi @ Stop & Shop No. 429
1100 Massachusetts Av
Last inspected Sep 30, 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
15 inspectionsInspection
May 7, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 7, 2026 · Original Source
Inspection
Jan 21, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 21, 2026 · Original Source
Inspection
Oct 27, 2025
Report filed
1 recorded violation
minorCode 590.006/6-501.110-COther
Official wording
Using Dressing Rooms and Lockers (C)
Inspector’s notes
Remove all personal items from the shelf containing single use containers.
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, Oct 27, 2025 · Original Source
Inspection
Jul 11, 2025
Passed
2 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Noted prep sink had paper wraps discarded in it. Discontinue and only use prep sink for washing fruits and vegetables
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 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted Spicy Tuna @54F prepped half hour ago in the display. Remove and chill at 41F or below before storing for sale.COS by the PIC
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, Jul 11, 2025 · Original Source
Inspection
Jul 10, 2025
Failed
2 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Noted prep sink had paper wraps discarded in it. Discontinue and only use prep sink for washing fruits and vegetables
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 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted Spicy Tuna @54F prepped half hour ago in the display. Remove and chill at 41F or below before storing for sale.COS by the PIC
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, Jul 10, 2025 · Original Source
Inspection
Jul 8, 2025
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 8, 2025 · Original Source
Inspection
Feb 18, 2025
Passed
2 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The refrigerator unit in the service area soiled. Clean Upright freezer in the back prep area soiled. Clean
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 590.007/7-209.11-COther
Official wording
Storage-Other Personal Care Items (C)
Inspector’s notes
Personal items stored in contact with single use containers in the back prep area. Remove and provide a seperate area away from the food/single use items.
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, Feb 18, 2025 · Original Source
Inspection
Feb 7, 2025
Failed
2 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The refrigerator unit in the service area soiled. Clean Upright freezer in the back prep area soiled. Clean
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 590.007/7-209.11-COther
Official wording
Storage-Other Personal Care Items (C)
Inspector’s notes
Personal items stored in contact with single use containers in the back prep area. Remove and provide a seperate area away from the food/single use items.
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, Feb 7, 2025 · Original Source
Inspection
Nov 13, 2024
Passed
4 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Packaged sushi crab roll and california roll in the retail case 60F preped about an hour ago. Removed by PIC and returned to the refrigerator in the back for cooling.Discussed with PIC to chill the product to 41F or below before putting on the retail shelf.Follow produres for cooling packaged food.
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 590.003/3-501.18-PFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s notes
Noted spicy tuna in a container not date marked. All ready to eat foods need to be date marked if held more than 24 hrs.
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 temperatureminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floors under the produce sinkheavily soiled.Clean
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Hand sink heavily soiled.Clean with frequency
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.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Nov 13, 2024 · Original Source
Inspection
Nov 6, 2024
Failed
4 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Packaged sushi crab roll and california roll in the retail case 60F preped about an hour ago. Removed by PIC and returned to the refrigerator in the back for cooling.Discussed with PIC to chill the product to 41F or below before putting on the retail shelf.Follow produres for cooling packaged food.
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 590.003/3-501.18-PFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s notes
Noted spicy tuna in a container not date marked. All ready to eat foods need to be date marked if held more than 24 hrs.
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 temperatureminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floors under the produce sinkheavily soiled.Clean
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Hand sink heavily soiled.Clean with frequency
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.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Nov 6, 2024 · Original Source
Inspection
Aug 29, 2024
Report filed
3 recorded violations
criticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Packaged sushi salmon avocado roll in retail case 46.8FCalifornia roll sealegs 43F.Prepared within the hour. Removed by person in charge and returned to refrigeration og 38F to cool properly. Follow procedures for cooling of packaged TCS foods
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 temperatureminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Cutting board heavily scored. Resurface or replace. Scored areas habour bacteria.Cutting board on order per PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavy black grease drips from hood above. Floor under and around the equipment has heavy debris. Ensure adequate cleaning 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Aug 29, 2024 · Original Source
Inspection
Aug 22, 2024
Hearing scheduled
8 recorded violations
majorCode 590.002(E)/2-201.11-PPermits, training, and postings
Official wording
(A) & (C) Responsibility of Permit Holder Person in Charge and Conditional Employees (P)
Inspector’s notes
Unable to state symptoms for exclusion and restriction from work as a food handler. Review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode 590.003/3-302.15-COther
Official wording
Washing Fruits and Vegetables (C)
Inspector’s notes
Per PIC avocados not washed before slicing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-402.12-PFOther
Official wording
Records Creation & Retention (Pf)
Inspector’s notes
Records not available for fish parasite destruction. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Packaged sushi salmon avocado roll in retail case 46.8FCalifornia roll sealegs 43F.Prepared within the hour. Removed by person in charge and returned to refrigeration og 38F to cool properly. Follow procedures for cooling of packaged TCS foods
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 temperatureminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Cutting board heavily scored. Resurface or replace. Scored areas habour bacteria.Cutting board on order per PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavy black grease drips from hood above. Floor under and around the equipment has heavy debris. Ensure adequate cleaning 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.
More about cleaning or sanitizing problemsminorCode 590.004/4-801.11-CCleaning and sanitizing
Official wording
Clean Linens (C)
Inspector’s notes
Apron has food soils. Change to a clean apron daily or more frequently when soiled
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 problemscriticalCode 590.005/5-205.15-PFacility maintenance
Official wording
System Maintained in Good Repair (P)
Inspector’s notes
Hand sink and the prep sink are draining onto the floor. Employee utilizing warewash hand sink for hand washing and 3 compartment sink to rinse vegetables. Provide immediate repair to utilize appropriate sinks at the sushi preparation area.
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 22, 2024 · Original Source
Inspection
Aug 15, 2024
Failed
8 recorded violations
majorCode 590.002(E)/2-201.11-PPermits, training, and postings
Official wording
(A) & (C) Responsibility of Permit Holder Person in Charge and Conditional Employees (P)
Inspector’s notes
Unable to state symptoms for exclusion and restriction from work as a food handler. Review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode 590.003/3-302.15-COther
Official wording
Washing Fruits and Vegetables (C)
Inspector’s notes
Per PIC avocados not washed before slicing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
Packaged sushi salmon avocado roll in retail case 54F.Prepared within the hour. Removed by person in charge and returned to refrigeration og 38F to cool properly. Follow procedures for cooling of packaged TCS foods
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 temperatureminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Cutting board heavily scored. Resurface or replace. Scored areas habour bacteria.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Unable to scroll through HACCP plan as computer screen thick with greasy residue. Clean to remove and provide scrolling access. Heavy black grease drips from hood above. Floor under and around the equipment has heavy debris. Ensure adequate cleaning to remove all visible soils.
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 590.004/4-801.11-CCleaning and sanitizing
Official wording
Clean Linens (C)
Inspector’s notes
Apron has food soils. Change to a clean apron daily or more frequently when soiled
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 problemscriticalCode 590.005/5-205.15-PFacility maintenance
Official wording
System Maintained in Good Repair (P)
Inspector’s notes
Hand sink and the prep sink are draining onto the floor. Employee utilizing warewash hand sink for hand washing and 3 compartment sink to rinse vegetables. Provide immediate repair to utilize appropriate sinks at the sushi preparation area.
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 590.003/3-402.12-PFOther
Official wording
Records Creation & Retention (Pf)
Inspector’s notes
Records not available for fish parasite destruction. Provide.
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, Aug 15, 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