Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
13 inspections
Inspection
Jun 29, 2026
Passed
7 recorded violations
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
Black build up on interior of ice machine - Basement
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.
Heavy built up soils on all cooking equipment - Cooking line
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavy build up of soils on shelving in kitchen/sushi prep/storage/bar area/wait station Heavy build up on wire shelving used as a drain board Heavy bulld up of soils on interior exterior handles doors sides tops of all refrigeration/freezer units Kitichen/sushi prep/basement storage
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
Heavy build up of soils/grease/debris under and behind cooking equipment throughout kitchen/ware washing Heavy build up of soils/debris under and behind all equipment kitchen/sushi prep/basement storage/chemical room Heavy build up of soils/food splashings in walls throughout behind equipment shelving dishwasher sushi bar basement storage Heavy build up of soils/dust on ceiling kitchen/prep/ware washing Dust build up on bathroom ceiling light/vents Heavy build up of grease on ceiling vent above cooking equipment
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.
Large amount of rodent dropping under and behind all equipment shelving etc Prior to reinspection a full extermination must take place and an IPM report must be provided INTEGRATED PEST MANAGEMENT Also known as IPM What Is Integrated Pest Management? IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspection of premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company. I reviewed the exterminators report from 6-10-2026 and it does not reflect my findings at today's inspection The owner/operator will contact extermination company
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Clutter and unorganizion in basement/food prep/sushi bar/basement/chemical closet
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling in basement above food storage not enclosed - Where there is food stored there must be a ceiling that is smooth durable non absorbant easily cleanable and not openings Tape on carpeting throughout seating 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.
Official record from Boston Inspectional Services Department, Jun 29, 2026 · Original Source
Inspection
Jun 22, 2026
Hearing scheduled
18 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed no hand washing. When instructed the employees are not lathering for 20 seconds and using a barrier to turn off faucet Hand washing information provided in english and chinese
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.
The is evidence that the establishment is not being cleaned before leaving at night and prior to opening (see violations) Evidence that the PIC is not overseeing day to day operations taking immedicate corrective action and maintaining establishment in compliance with the food code per code
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
Wiping cloth buckets stored in direct contact with floor. Wiping cloth buckets ares not seperated for Raw Animal Product Ready to eat foods and non food contact surfaces - Kitchen/sushi prep
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 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Food containers are not labled with common name - Kitchen/prep/sushi bar/basement storage
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
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
Black build up on interior of ice machine - Basement
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.
Heavy built up soils on all cooking equipment - Cooking line
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavy build up of soils on shelving in kitchen/sushi prep/storage/bar area/wait station Heavy build up on wire shelving used as a drain board Heavy bulld up of soils on interior exterior handles doors sides tops of all refrigeration/freezer units Kitichen/sushi prep/basement storage
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
Heavy build up of soils/grease/debris under and behind cooking equipment throughout kitchen/ware washing Heavy build up of soils/debris under and behind all equipment kitchen/sushi prep/basement storage/chemical room Heavy build up of soils/food splashings in walls throughout behind equipment shelving dishwasher sushi bar basement storage Heavy build up of soils/dust on ceiling kitchen/prep/ware washing Dust build up on bathroom ceiling light/vents Heavy build up of grease on ceiling vent above cooking equipment
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.
No signage at hand sink in bathroom reminding employees to wash hands I provided signage via email during inspection
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.
Large amount of rodent dropping under and behind all equipment shelving etc Prior to reinspection a full extermination must take place and an IPM report must be provided INTEGRATED PEST MANAGEMENT Also known as IPM What Is Integrated Pest Management? IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspection of premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company. I reviewed the exterminators report from 6-10-2026 and it does not reflect my findings at today's inspection The owner/operator will contact extermination company
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Clutter and unorganizion in basement/food prep/sushi bar/basement/chemical closet
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling in basement above food storage not enclosed - Where there is food stored there must be a ceiling that is smooth durable non absorbant easily cleanable and not openings Tape on carpeting throughout seating 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.
Official record from Boston Inspectional Services Department, Jun 22, 2026 · Original Source
Inspection
Jun 15, 2026
Failed
18 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed no hand washing. When instructed the employees are not lathering for 20 seconds and using a barrier to turn off faucet Hand washing information provided in english and chinese
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.
The is evidence that the establishment is not being cleaned before leaving at night and prior to opening (see violations) Evidence that the PIC is not overseeing day to day operations taking immedicate corrective action and maintaining establishment in compliance with the food code per code
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
Wiping cloth buckets stored in direct contact with floor. Wiping cloth buckets ares not seperated for Raw Animal Product Ready to eat foods and non food contact surfaces - Kitchen/sushi prep
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 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Food containers are not labled with common name - Kitchen/prep/sushi bar/basement storage
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
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
Many food contact containers in use are visiably soiled - Kitchen/Sushi Prep/Basement storage Black build up on interior of ice machine - Basement
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.
Heavy built up soils on all cooking equipment - Cooking line
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavy build up of soils on shelving in kitchen/sushi prep/storage/bar area/wait station Heavy build up on wire shelving used as a drain board Heavy bulld up of soils on interior exterior handles doors sides tops of all refrigeration/freezer units Kitichen/sushi prep/basement storage
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
Heavy build up of soils/grease/debris under and behind cooking equipment throughout kitchen/ware washing Heavy build up of soils/debris under and behind all equipment kitchen/sushi prep/basement storage/chemical room Heavy build up of soils/food splashings in walls throughout behind equipment shelving dishwasher sushi bar basement storage Heavy build up of soils/dust on ceiling kitchen/prep/ware washing Dust build up on bathroom ceiling light/vents Heavy build up of grease on ceiling vent above cooking equipment
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.
No signage at hand sink in bathroom reminding employees to wash hands I provided signage via email during inspection
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.
Large amount of rodent dropping under and behind all equipment shelving etc Prior to reinspection a full extermination must take place and an IPM report must be provided INTEGRATED PEST MANAGEMENT Also known as IPM What Is Integrated Pest Management? IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspection of premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company. I reviewed the exterminators report from 6-10-2026 and it does not reflect my findings at today's inspection The owner/operator will contact extermination company
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Old dirty containers that are empty are being stored in kitchen/sushi prep/ware washing and basement storage Clutter and unorganizion in basement/food prep/sushi bar/basement/chemical closet
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Using disposable (heavily soiled) food container on pipe of dish washing unit and floor Ceiling in basement above food storage not enclosed - Where there is food stored there must be a ceiling that is smooth durable non absorbant easily cleanable and not openings Screen door to the rear egress is in disrepair Tape on carpeting throughout seating area Chipped paint on exterior of chest type freezer - located next to mop sink with not splash guard or barrier to prevent mop water from contamination food Using disposable food containers to catch excess grease on hood
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, Jun 15, 2026 · Original Source
Inspection
Aug 13, 2025
Passed
16 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed no hand washing by employees Employees returning to work stations - Prep/ware washing etc and not washing hands I provide and discussed with PIC materials for proper hand washing
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
Wiping cloths not stored in a sanitizing solution - Kitchen/prep/sushi and ware washing areas
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
Large white food containers in basement storage stored under wooden ceiling attachment exposed nails and wires
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Cracked and broken plexiglass on sushi display
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.
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
Built up soils/black residue on interior of ice machine - Basement Multiple food contact containers are visibly soils with food and grease residue - Kitchen/prep/sushi bar/storage areas
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.
Built up soils on all cooking equipment on cookling line
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on shelving in basement storage/kitchen/prep/ware washing/sushi prep.
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.
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s notes
Utensils at sushi bar not inverted
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor floor drains attachments - Kitchen/prep/sushi/ware washing/bathrooms/storage/walk in units Built up soils on walls light switches shelving attachments - Kitchen/prep/sushi/ware washing/bathrooms/storage/walk in units Built up soils on ceiling fixtures - heavy build up of dust on ceiling fixtures in main Kitchen/prep/sushi/ware washing/bathrooms/storage/walk in units
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.
No hand soap at hand sink (sushi bar) corrected on site by PIC
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary equipment debris etc from basement storage - Organize
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Provide MFG approved fan cover on fan in walk in unit Provide ceiling that smooth durable easily cleanable and non absorbantabove all food storage and equipment storage in basement
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, Aug 13, 2025 · Original Source
Inspection
Aug 6, 2025
Failed
16 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed no hand washing by employees Employees returning to work stations - Prep/ware washing etc and not washing hands I provide and discussed with PIC materials for proper hand washing
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
Wiping cloths not stored in a sanitizing solution - Kitchen/prep/sushi and ware washing areas
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
Large white food containers in basement storage stored under wooden ceiling attachment exposed nails and wires
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Cracked and broken plexiglass on sushi display
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.
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
Built up soils/black residue on interior of ice machine - Basement Multiple food contact containers are visibly soils with food and grease residue - Kitchen/prep/sushi bar/storage areas
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.
Built up soils on all cooking equipment on cookling line
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on shelving in basement storage/kitchen/prep/ware washing/sushi prep.
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.
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s notes
Utensils at sushi bar not inverted
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor floor drains attachments - Kitchen/prep/sushi/ware washing/bathrooms/storage/walk in units Built up soils on walls light switches shelving attachments - Kitchen/prep/sushi/ware washing/bathrooms/storage/walk in units Built up soils on ceiling fixtures - heavy build up of dust on ceiling fixtures in main Kitchen/prep/sushi/ware washing/bathrooms/storage/walk in units
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.
No hand soap at hand sink (sushi bar) corrected on site by PIC
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary equipment debris etc from basement storage - Organize
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Provide MFG approved fan cover on fan in walk in unit Provide ceiling that smooth durable easily cleanable and non absorbantabove all food storage and equipment storage in basement
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, Aug 6, 2025 · Original Source
Inspection
Apr 23, 2025
Passed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the counter tops to remove crumbs & 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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the basement floor to remove soils/debris Clean the floor in the basement walkin to remove soils/spills Clean the floor & attached pipes under the sushi counter to remove soils/debris
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, Apr 23, 2025 · Original Source
Inspection
Apr 18, 2025
Failed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the counter tops to remove crumbs & 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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the basement floor to remove soils/debris Clean the floor in the basement walkin to remove soils/spills Clean the floor & attached pipes under the sushi counter to remove soils/debris
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, Apr 18, 2025 · Original Source
Inspection
Nov 29, 2024
Report filed
12 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Multiple violations noted on inspection - Providing proof that the PIC is not performing duties per code. All employees must be trained in food safety and sanitiation is it relates to their assigned duties per code I reviewed: Hand washing Ware washing Handling food safe - Sushi bar/kitchen/prep/etc Sanitation of equipment
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
Wiping cloths not stored in a sanitizing solution - Kitchen/prep/sushi bar/ware washing
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 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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Cracked and broken plexiglass on sushi display
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
Shampoo carpet throughout dining room Build up soils on floor walls ceilings and attachment (including pipes vents windows shelving)- Kitchen/Sushi prep/prep/ware washing/dining room/basement Built up dust on ceiling lights/fixtures in bathrooms C
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 590.006/6-202.110-CWater, plumbing, and sewage
Official wording
Outdoor refuse Areas Curbed and Graded to Drain (C)
Inspector’s notes
Ground surface under grease and trash storage not smooth durable easily cleanable
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all food prep equipment from basement Remove all unused and unnecessary articles from establishment
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Provide ceiling that smooth durable easily cleanable and non absorbant above all food storage and equipment storage in basement
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, Nov 29, 2024 · Original Source
Inspection
Nov 22, 2024
Failed
12 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Multiple violations noted on inspection - Providing proof that the PIC is not performing duties per code. All employees must be trained in food safety and sanitiation is it relates to their assigned duties per code I reviewed: Hand washing Ware washing Handling food safe - Sushi bar/kitchen/prep/etc Sanitation of equipment
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
Wiping cloths not stored in a sanitizing solution - Kitchen/prep/sushi bar/ware washing
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 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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Cracked and broken plexiglass on sushi display
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
Shampoo carpet throughout dining room Build up soils on floor walls ceilings and attachment (including pipes vents windows shelving)- Kitchen/Sushi prep/prep/ware washing/dining room/basement Built up dust on ceiling lights/fixtures in bathrooms C
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 590.006/6-202.110-CWater, plumbing, and sewage
Official wording
Outdoor refuse Areas Curbed and Graded to Drain (C)
Inspector’s notes
Ground surface under grease and trash storage not smooth durable easily cleanable
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all food prep equipment from basement Remove all unused and unnecessary articles from establishment
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Provide MFG approved fan cover on fan in walk in unit Provide ceiling that smooth durable easily cleanable and non absorbant above all food storage and equipment storage in basement Remove foil from cooking equipment
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, Nov 22, 2024 · Original Source
Inspection
Aug 7, 2024
Passed
3 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Kitchen Paper towel dispenser over food prep sink No over head protection at food condiment containers (stored under pipes and ceilings that are not smooth durable easily cleanable in basement)
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.
Dim lighting/dark areas throughout basement storage 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor not smooth durable and easily cleanable - Chipped and pitted in basement storage area Ceiling thoughout kitchen/prep ware washing not smooth durable and easily cleanable
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.
Observed no hand washing by employees Employees returning to work stations - Prep/ware washing etc and not washing hands Employees wiping hands on apron I provide and discussed with PIC materials for proper hand washing Hand sink in ware washing area hand sink access blocked by equipment
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Heavy build up of soils debris grease etc on cooking equipment and attachments in Kitchen/prep area Heavy build up of soils debris grease etc on toasters at Sushi bar
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor not smooth durable and easily cleanable - Chipped and pitted in basement storage area Ceiling thoughout kitchen/prep ware washing not smooth durable and easily cleanable
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.
Cans of Raid in basement storage area All pesticides must be applied by a licensed 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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures (I provided via email and reviewed with PIC) Kit is not complete (Reviewed with PIC)
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.
Multiple priority/priority foundations/core violations noted on inspection All employees must be trained in food safety and sanitation as it relates to their assigned duties per code Buffer solution for PH meter expired 07/2023 I provided the food code food safety material etc during inspection PIC started taking corrective action during inspection
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
Wiiping cloths not stored in a sanitizing solution per code - Kitchen/prep/ware washing/bar/sushi bar
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.
Kitchen Paper towel dispenser over food prep sink No over head protection at food condiment containers (stored under pipes and ceilings that are not smooth durable easily cleanable in basement)
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temp dish machine wash temperature 140 F
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Multiple food contact containers are visibly soils with food and grease residue Food prep/ware washing/storage areas including basement
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 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Built up soils/black residue on interior 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on exterior of ice machine Built up soils on interior and exterior of refrigeration/freezer units throughout Built up soils on shelving throughout - Kitchen/bar/sushi bar/basement storage/walk in units/wait station/etc Built up soils on wire shelving above 3 bay sink - Ware washing
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
Built up soils on walls ceiling and attachments - Kitchen/prep/ware washing/basement food storage/sushi bar/bar areas Built up soils on floor under and behind all equipment - Kitchen/prep/ware washing/basement/sushi bar/bar areas Built up soils on ceiling vent/light fixtures in bathrooms Built up soils on hood above cooking equipment Soiled curtains dividing kitchen/prep/sushi bar/wait station area
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.
Dim lighting/dark areas throughout basement storage 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused/unnecessary items from kitchen/prep/ware washing/sushi bar/basement storage Equipment and items stored in basement in walk way to rear egress
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, Jun 3, 2024 · Original Source
Inspection
May 29, 2024
Failed
21 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temp dish machine wash temperature 140 F
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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Built up soils/black residue on interior 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on exterior of ice machine Built up soils on interior and exterior of refrigeration/freezer units throughout Built up soils on shelving throughout - Kitchen/bar/sushi bar/basement storage/walk in units/wait station/etc Built up soils on wire shelving above 3 bay sink - Ware washing
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
Built up soils on walls ceiling and attachments - Kitchen/prep/ware washing/basement food storage/sushi bar/bar areas Built up soils on floor under and behind all equipment - Kitchen/prep/ware washing/basement/sushi bar/bar areas Built up soils on ceiling vent/light fixtures in bathrooms Built up soils on hood above cooking equipment Soiled curtains dividing kitchen/prep/sushi bar/wait station area
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.
Observed no hand washing by employees Employees returning to work stations - Prep/ware washing etc and not washing hands Employees wiping hands on apron I provide and discussed with PIC materials for proper hand washing Hand sink in ware washing area hand sink access blocked by equipment
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures (I provided via email and reviewed with PIC) Kit is not complete (Reviewed with PIC)
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.
Multiple priority/priority foundations/core violations noted on inspection All employees must be trained in food safety and sanitation as it relates to their assigned duties per code Buffer solution for PH meter expired 07/2023 I provided the food code food safety material etc during inspection PIC started taking corrective action during inspection
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
Wiiping cloths not stored in a sanitizing solution per code - Kitchen/prep/ware washing/bar/sushi bar
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.
No splash guards at hand sinks Bar between hand sink and water filter area Sushi bar built into food prep/counter area Food prep/kitchen between hand sink and food prep sink Kitchen Paper towel dispenser over food prep sink Bar hand soap not stored at hand sink No overhead protection above ice machine and food condiment containers in basement Food condiment containers stored under meters and pipes in basement
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.
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
Multiple food contact containers are visibly soils with food and grease residue Food prep/ware washing/storage areas including basement
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.
Heavy build up of soils debris grease etc on cooking equipment and attachments in Kitchen/prep area Heavy build up of soils debris grease etc on toasters at Sushi bar
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.
Dim lighting/dark areas throughout basement storage 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused/unnecessary items from kitchen/prep/ware washing/sushi bar/basement storage Equipment and items stored in basement in walk way to rear egress
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Rust on shelving in walk in units Peeling paint on shelving in wait station Duct tape on HVAC in prep/ware washing area Divider between hand sink on 3 bay sink in disrepair/taped Chipped paint on top of chest type freezer in basement Floor not smooth durable and easily cleanable - Chipped and pitted in basement storage area Ceiling thoughout kitchen/prep ware washing not smooth durable and easily cleanable Rust on floor and walls in walk in units - Basement
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.
Cans of Raid in basement storage area All pesticides must be applied by a licensed 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.
Official record from Boston Inspectional Services Department, May 29, 2024 · Original Source
Inspection
Nov 2, 2023
Report filed
1 recorded violation
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
Clean the exteriors of the reach in refrigeration units to remove soils/food debis
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.