Boxes of foods observed being stored on the ground of the walk-in coolers. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooked shrimp Tempura observed cooliing in a tighly wrapped hotel pan in the walk-in cooler. Discontinue and ensure proper cooling methods are in place to meet the required time and temperature requirements.
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.
At the time of the inspection Letter of gaurantee were from 2024. Address and provide an up to date letter and have on site for review by the City of Boston Health Department.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Boxes of foods observed being stored on the ground of the walk-in coolers. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooked shrimp Tempura observed cooliing in a tighly wrapped hotel pan in the walk-in cooler. Discontinue and ensure proper cooling methods are in place to meet the required time and temperature requirements.
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.
At the time of the inspection Letter of gaurantee were from 2024. Address and provide an up to date letter and have on site for review by the City of Boston Health Department.
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
PIC will need to have a sanitizer bucket for staff in kitchen.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Clean exterior of the dishwasher (top)
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
As discussed please discontinue to store product on the floor in the walk in freezer. Must be on a shelf off the floor 6 inches.
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.
PIC will review with staff not to use a trash barrel to hold large bowls while doing prep. Provide a table or work space.
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.
Hood filters on cooking line will need to be cleaned. Hood sticker good until April 2025
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in kitchen blocked with a cart. PIC removed review with staff to wash hands in the hand sink only.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
As discussed please discontinue to store product on the floor in the walk in freezer. Must be on a shelf off the floor 6 inches.
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.
PIC will review with staff not to use a trash barrel to hold large bowls while doing prep. Provide a table or work space.
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.
Hood filters on cooking line will need to be cleaned. Hood sticker good until April 2025
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in kitchen blocked with a cart. PIC removed review with staff to wash hands in the hand sink only.
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.
Official record from Boston Inspectional Services Department, Mar 28, 2025 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
May 15, 2024
Passed
3 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Please provide a wiping coth bucket for kitchen. Sushi had one set up.
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
Discontinue to store product on the floor in the walk in.
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.
Official record from Boston Inspectional Services Department, May 15, 2024 · Original Source
Inspection
May 9, 2024
Failed
3 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Please provide a wiping coth bucket for kitchen. Sushi had one set up.
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
Discontinue to store product on the floor in the walk in.
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.
Employees not monitored for hand washing prepped /cooked foods not properly cooled illness policy incomplete and other retraining required as stated for violations noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Fish wapped in paper towels. Discontinue. Use food grade wrap to store.
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.
Foods placed to chill after prep are tightly wrapped. Rice in deep container stored to cool in walkin. Discontinue. Retrain on proper cooling methods.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Rice stored in walkin for 2 days 44F-45F. Discarded by PIC. Squid 53F tofu 45F kimchi 46F sproiuts (stored above th fill line) 46F octopus 46F tuna 50F shrimp 50F salmon 45F fish roe 47F dried tofu 44F.Foods were prepped 30 minutes earlier and not chilled or were stored in refrigerated unit 44F for less than 4 hours. Foods removed to chill in colder unit.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Advisory does not identify which foods are raw; only states offered under cooked. Provide.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temperature dish machine not registering 160F at the plate. Temperature gauge not operating properly. Do not use until repaired.
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
Breading containers soiled knife rack soiled ice machine in kitchen soiled. Shelving in the walkin soiled. Clean 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floor under cookline and pipes behind with grease and soils. Exterior of the two door refrigerated unit in basement Floor of walkin soiled. Clean to remove. Top of grease container soiled.Clean to remove.Paper towels used to line shelves.Remove paper towels from shelving where glassware is stored and maintain 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Discontinue placing barrels and other equipment in front of hand sinks.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No air gap / indirect waste drain for sushi prep sink.
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.
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.
Employees not monitored for hand washing prepped /cooked foods not properly cooled illness policy incomplete and other retraining required as stated for violations noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Fish wapped in paper towels. Discontinue. Use food grade wrap to store.
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.
Foods placed to chill after prep are tightly wrapped. Rice in deep container stored to cool in walkin. Discontinue. Retrain on proper cooling methods.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Rice stored in walkin for 2 days 44F-45F. Discarded by PIC. Squid 53F tofu 45F kimchi 46F sproiuts (stored above th fill line) 46F octopus 46F tuna 50F shrimp 50F salmon 45F fish roe 47F dried tofu 44F.Foods were prepped 30 minutes earlier and not chilled or were stored in refrigerated unit 44F for less than 4 hours. Foods removed to chill in colder unit.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Advisory does not identify which foods are raw; only states offered under cooked. Provide.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temperature dish machine not registering 160F at the plate. Temperature gauge not operating properly. Do not use until repaired.
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
Breading containers soiled knife rack soiled ice machine in kitchen soiled. Shelving in the walkin soiled. Clean 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floor under cookline and pipes behind with grease and soils. Exterior of the two door refrigerated unit in basement Floor of walkin soiled. Clean to remove. Top of grease container soiled.Clean to remove.Paper towels used to line shelves.Remove paper towels from shelving where glassware is stored and maintain 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Discontinue placing barrels and other equipment in front of hand sinks.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No air gap / indirect waste drain for sushi prep sink.
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.
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.