Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
21 inspections
Inspection
Sep 14, 2026
Report filed
2 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed the gaskets for the three door cooler next to the miso soup holder damaged and torn observed the gasket for the walk-in cooler damaged and torn; repair or replace the gaskets.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The hood inspection sticker expired May 2026; have an approved hood cleaner perform service and provide a new hood inspection sticker.
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, Sep 14, 2026 · Original Source
Inspection
Aug 26, 2026
Failed (extension granted)
8 recorded violations
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The hood inspection sticker expired May 2026; have an approved hood cleaner perform service and provide a new hood inspection sticker.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the walk-in cooler observed cooked fried chicken stored directly next to and below raw proteins; retrain staff to store RTE foods above raw proteins corrected on site after the observation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed an employee handling lettuce and tomatoes for salads for customers with bare hands and handling fried chicken with bare hands to be served to customers; retrain staff to wear gloves when handling ready to eat foods.
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed the gaskets for the three door cooler next to the miso soup holder damaged and torn observed the gasket for the walk-in cooler damaged and torn; repair or replace the gaskets.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
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
Observed the interior walls of the mop closet heavily soiled the floor beneath the three compartment sink and floors in the office area heavily soiled; clean and sanitize.
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
Observed multiple employees using handwashing sinks to rinse tools (pH meter); retrain staff to use handwashing sinks only for hand washing. This is a repeat violation.
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.
Observed excessive large rodent droppings in the outdoor trash enclosure area on the ground; clean and sanitize of droppings.
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 the rice pH logs not filled out since 8/3 and no pH meter calibration entries since March of 2026 when testing the pH of the acidifed rice for the Health Inspector the employee did not use any pH buffer solution and when asked by the Health Inspector to use the buffers solution per the approved HACCP plan there was no 9.18 pH buffer on site per the approved HACCP plan while there was 4.0 and 6.86 pH buffer powerder solutions there was no 2026 lab pH test on site and no 2026 parasite destruction letter on site. Retrain staff to follow your approved HACCP plan and provide the required documents. This is a repeat violaion from the prior inspection this year.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 26, 2026 · Original Source
Inspection
Aug 18, 2026
Failed
8 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the walk-in cooler observed cooked fried chicken stored directly next to and below raw proteins; retrain staff to store RTE foods above raw proteins corrected on site after the observation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed an employee handling lettuce and tomatoes for salads for customers with bare hands and handling fried chicken with bare hands to be served to customers; retrain staff to wear gloves when handling ready to eat foods.
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed the gaskets for the three door cooler next to the miso soup holder damaged and torn observed the gasket for the walk-in cooler damaged and torn; repair or replace the gaskets.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
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
Observed the interior walls of the mop closet heavily soiled the floor beneath the three compartment sink and floors in the office area heavily soiled; clean and sanitize.
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
Observed multiple employees using handwashing sinks to rinse tools (pH meter); retrain staff to use handwashing sinks only for hand washing. This is a repeat violation.
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.
Observed excessive large rodent droppings in the outdoor trash enclosure area on the ground; clean and sanitize of droppings.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The hood inspection sticker expired May 2026; have an approved hood cleaner perform service and provide a new hood inspection sticker.
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 the rice pH logs not filled out since 8/3 and no pH meter calibration entries since March of 2026 when testing the pH of the acidifed rice for the Health Inspector the employee did not use any pH buffer solution and when asked by the Health Inspector to use the buffers solution per the approved HACCP plan there was no 9.18 pH buffer on site per the approved HACCP plan while there was 4.0 and 6.86 pH buffer powerder solutions there was no 2026 lab pH test on site and no 2026 parasite destruction letter on site. Retrain staff to follow your approved HACCP plan and provide the required documents. This is a repeat violaion from the prior inspection this year.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 18, 2026 · Original Source
Inspection
Jul 29, 2026
Passed
2 recorded violations
minorCode 590.005/5-501.115-CFacility maintenance
Official wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
The enclosed refuse area and the concrete surface directly outside the enclosed refuse area floors are heavily soiled with grease and debris; clean and sanitize of grease and debris. Live active large rodent was observed in the refuse area during the reinspection.
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.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
The exterior grease recepatacle exterior surfaces for the establishment is heavily soiled; clean and sanitize of soils and grease.
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, Jul 29, 2026 · Original Source
Inspection
Jul 22, 2026
Hearing scheduled
3 recorded violations
minorCode 590.005/5-501.113-COther
Official wording
Covering Receptacles (C)
Inspector’s notes
The exterior refuse recepatacle lids were observed left open; when not in active use refuse covers must remain closed to prevent pest activity. The person in charge closed the refuse lids after the observation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The enclosed refuse area and the concrete surface directly outside the enclosed refuse area floors are heavily soiled with grease and debris; clean and sanitize of grease and debris. Live active large rodent was observed in the refuse area during the reinspection.
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.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
The exterior grease recepatacle exterior surfaces for the establishment is heavily soiled; clean and sanitize of soils and grease.
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, Jul 22, 2026 · Original Source
Inspection
Jul 15, 2026
Failed
3 recorded violations
minorCode 590.005/5-501.113-COther
Official wording
Covering Receptacles (C)
Inspector’s notes
The exterior refuse recepatacle lids were observed left open; when not in active use refuse covers must remain closed to prevent pest activity. The person in charge closed the refuse lids after the observation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The enclosed refuse area and the concrete surface directly outside the enclosed refuse area floors are heavily soiled with grease and debris; clean and sanitize of grease and debris. Live active large rodents were observed in the refuse area during a walkthrough with the Environmental team.
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.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
The exterior grease recepatacle exterior surfaces for the establishment is heavily soiled; clean and sanitize of soils and grease.
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.
At the hand sink near the sushi area observed dishes used to serve uni to customers stored directly on the counter in front of the hand sink exposing them to contamination while washing hands; store clean and sanitized dishes where they are not exposed to contamination.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Upon reinspection observed the hand sink at the sushi area being used to thaw or wash raw scallops; the health inspector directed the manager to stop this and to wash and sanitize the hand sink; another hand sink next to the three compartment sink was observed blocked by a hotel pan. Hand sinks should only be used to wash hands.
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.
Upon reinspection a pest control report from 3-5-2026 was provided that indicated a dead mouse was in a Tin Cat device and the health inspector observed small rodent droppings in the office and next to the hot water heater that persist from the initial inspection. Have your pest control operator continue to perform services until a clean pest control report is provided (no activity no evidence) and clean and sanitize the restaurant of rodent droppings.
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, Mar 13, 2026 · Original Source
Inspection
Mar 6, 2026
Hearing scheduled
10 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Observed food handler chewing gum or candy while preparing foods in the back of house; employees should only eat or drink in designated areas and not while handling or preparing foods.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed usage of deli containers in bulk food containers used to scoop out foods; discontinue this practice and provide scoops with handles that are cleanable durable and nonporous.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In the walkin refrigerator observed multiple containers of foods stored directly on the floor of the walkin unit; foods must be stored at least 6" off the ground to prevent contamination.
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.
At the hand sink near the sushi area observed dishes used to serve uni to customers stored directly on the counter in front of the hand sink exposing them to contamination while washing hands; store clean and sanitized dishes where they are not exposed to contamination.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
For the chemical wareashing machine the location does not have cholrine test strips only quat test strips. Using the health inspector's chlorine test strips the machine tested at 100ppm. The health inspector will leave some chlorine test strips for the restaurant until they can provide their own.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The floor of the walkin refrigerator is heavily encrusted with soils and food debris; clean and sanitize the walkin refrigerator of 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Upon reinspection observed the hand sink at the sushi area being used to thaw or wash raw scallops; the health inspector directed the manager to stop this and to wash and sanitize the hand sink; another hand sink next to the three compartment sink was observed blocked by a hotel pan. Hand sinks should only be used to wash hands.
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.
Upon reinspection a pest control report from 3-5-2026 was provided that indicated a dead mouse was in a Tin Cat device and the health inspector observed small rodent droppings in the office and next to the hot water heater that persist from the initial inspection. Have your pest control operator continue to perform services until a clean pest control report is provided (no activity no evidence) and clean and sanitize the restaurant of rodent droppings.
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.
The health inspector asked the sushi preparer to demonstrate testing the pH of the sushi rice and upon investigation noted that the employee did not use any buffer solution and used tap water from the hand sink to create the rice slurry to test to pH of the rice. Retrain staff on your HACCP procedures and provide the proper materials per your HACCP plan to test the pH of the rice (pH buffers distilled water etc...).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Mar 6, 2026 · Original Source
Inspection
Mar 3, 2026
Failed
10 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Observed food handler chewing gum or candy while preparing foods in the back of house; employees should only eat or drink in designated areas and not while handling or preparing foods.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed usage of deli containers in bulk food containers used to scoop out foods; discontinue this practice and provide scoops with handles that are cleanable durable and nonporous.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In the walkin refrigerator observed multiple containers of foods stored directly on the floor of the walkin unit; foods must be stored at least 6" off the ground to prevent contamination.
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.
At the hand sink near the sushi area observed two sanitized dishes used to serve uni to customers stored directly on the counter in front of the hand sink exposing them to contamination while washing hands; store clean and sanitized dishes where they are not exposed to contamination.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
For the chemical wareashing machine the location does not have cholrine test strips only quat test strips. Using the health inspector's chlorine test strips the machine tested at 100ppm. The health inspector will leave some chlorine test strips for the restaurant until they can provide their own.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The floor of the walkin refrigerator is heavily encrusted with soils and food debris; clean and sanitize the walkin refrigerator of 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed multiple blocked hand sinks in the kitchen area; observed staff using designated hand sink to fill containers with water to dump soiled water and to rinse off food contact surfaces; observed dumped rice in a designated hand sink in the kitchen. Retrain staff to only use hand sinks for handwashing to prevent cross contamination.
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.
In the basement office and next to the water heater observed small dark rodent droppings and gnawing on cardboard boxes; on the first floor of the kitchen insdie a cabinet observed small dark rodent droppings. Clean and sanitize the restaurant of the droppings and have your pest control operator perform a service before the reinspection the report must have no captures and no evidence of pests.
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.
The health inspector asked the sushi preparer to demonstrate testing the pH of the sushi rice and upon investigation noted that the employee did not use any buffer solution and used tap water from the hand sink to create the rice slurry to test to pH of the rice. Retrain staff on your HACCP procedures and provide the proper materials per your HACCP plan to test the pH of the rice (pH buffers distilled water etc...).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Mar 3, 2026 · Original Source
Inspection
Nov 21, 2025
Report filed
13 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers without hair restraints. Provide hats or hairnets for all food handlers.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths on counter. Store wiping cloths in sanitizing solution to prevent contamination.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Rice cooker with rice at 100F for unknown time. Discarded by PIC. Keep hot foods hot above 135F.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Dish machine not sanitizing due to crimped chlorine lone. Test machine regularly and monitor chemicals to ensure proper sanitization.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris under dish machine 3 compartment sink grease trap hand sinks at service line behind sushi refrigerator and in basement under shelves. Clean and sanitize all areas to avoid attracting pests.
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.
Cockroaches observed under dish machine. Provide pest report. Clean and sanitize under dish machine 3 compartment sink and around grease trap to avoid attracting pests. Fly strips with dead flies on ceiling in food prep area. Discard fly strips.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hole in wall in basement behind hot water tank. Seal hole to prevent pests from entering. Pending
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date.
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.
Sushi rice has not been tested since September according to rice logs. Ensure rice is tested daily as required by approved HACCP plan. Fish purveyor letter expired. No lab for sushi rice pH test on site. Provide current letters and lab test.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Nov 21, 2025 · Original Source
Inspection
Nov 17, 2025
Failed
13 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers without hair restraints. Provide hats or hairnets for all food handlers.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths on counter. Store wiping cloths in sanitizing solution to prevent contamination.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Rice cooker with rice at 100F for unknown time. Discarded by PIC. Keep hot foods hot above 135F.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Dish machine not sanitizing due to crimped chlorine lone. Test machine regularly and monitor chemicals to ensure proper sanitization.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris under dish machine 3 compartment sink grease trap hand sinks at service line behind sushi refrigerator and in basement under shelves. Clean and sanitize all areas to avoid attracting pests.
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.
Cockroaches observed under dish machine. Provide pest report. Clean and sanitize under dish machine 3 compartment sink and around grease trap to avoid attracting pests. Fly strips with dead flies on ceiling in food prep area. Discard fly strips.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Hole in wall in basement behind hot water tank. Seal hole to prevent pests from entering.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date.
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.
Sushi rice has not been tested since September according to rice logs. Ensure rice is tested daily as required by approved HACCP plan. Fish purveyor letter expired. No lab for sushi rice pH test on site. Provide current letters and lab test.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cases of frozen chicken parts thawing in basement hallway. Thaw chicken under refrigeration.
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.
Coked pork at 96F in plastic container covered with plastic wrap. Spread out and moved to walk-in refrigerator. Cooled to 66F in 20 minutes. Cool cooked foods spread out and uncovered.
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
Diced tofu on counter at 68F for possibly 4 hours. Discarded. Store tofu in refrigerator.
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
Soils and debris under 3 compartment sink dish machine and cookline equipment. Clean to avoid attracting pests.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker oberserved expired. Provide cleaning date.
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.
Sushi rice held for more than 24 hours. No certificate from laboratory for sushi rice. Provide lab test result and confirm if sushi rice is safe to hold for more than 24 hours per lab tests. Rice discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cases of frozen chicken parts thawing in basement hallway. Thaw chicken under refrigeration.
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.
Coked pork at 96F in plastic container covered with plastic wrap. Spread out and moved to walk-in refrigerator. Cooled to 66F in 20 minutes. Cool cooked foods spread out and uncovered.
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
Diced tofu on counter at 68F for possibly 4 hours. Discarded. Store tofu in refrigerator.
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
Soils and debris under 3 compartment sink dish machine and cookline equipment. Clean to avoid attracting pests.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker oberserved expired. Provide cleaning date.
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.
Sushi rice held for more than 24 hours. No certificate from laboratory for sushi rice. Provide lab test result and confirm if sushi rice is safe to hold for more than 24 hours per lab tests. Rice discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Tuna thawed in refrigerator with packing label to remove from packaging prior to thawing. Pierce or remove packaging prior to thawing.
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
Soils and debris under 3 compartment sink under bulk storage bins and in equipment storage room in basement. Clean to avoid attracting pests.
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.
Mouse droppings on floor under and behind sushi station refrigerator. Clean and sanitize. Provide current pest report.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date.
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
Soils and debris under 3 compartment sink under bulk storage bins and in equipment storage room in basement. Clean to avoid attracting pests.
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.
Tuna thawed in refrigerator with packing label to remove from packaging prior to thawing. Pierce or remove packaging prior to thawing.
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.
Mouse droppings on floor under and behind sushi station refrigerator. Clean and sanitize. Provide current pest report.
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired. Provide cleaning date.
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 10, 2025 · Original Source
Inspection
Dec 19, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Continue to monitor for activity. Provide current pest report.
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, Dec 19, 2024 · Original Source
Inspection
Dec 17, 2024
Failed (extension granted)
4 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers without hair restraints. Provide hats or hairnets.
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.
Reduced oxygen packaged tuna observed thawed in refrigerator. Pierce or remove packaging prior to thawing.
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.
Continue to monitor for activity. Provide current pest report.
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, Dec 17, 2024 · Original Source
Inspection
Dec 10, 2024
Failed
4 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers without hair restraints. Provide hats or hairnets.
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.
Reduced oxygen packaged tuna observed thawed in refrigerator. Pierce or remove packaging prior to thawing.
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.
Moue droppings in basement storage room and behind sushi station refrigerator. Clean and monitor for activity. Provide current pest report.
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.
Mouse droppings behind cookline under sushi refrigerator and in basement. Clean all areas and monitor for activity. PIC stated pest control is due tomorrow for service.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Holes in basement walls next to hot water tank and near back door. Repair/plug holes to prevent pests from entering.
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.
Mouse droppings behind cookline under sushi refrigerator and in basement. Clean all areas and monitor for activity. PIC stated pest control is due tomorrow for service.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Holes in basement walls next to hot water tank and near back door. Repair/plug holes to prevent pests from entering.
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.