Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
14 inspections
Inspection
Feb 13, 2026
Passed
4 recorded violations
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Mouse droppings in basement and at end of cooking line upstairs clean to remove
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Dumplings in hot hold @ 101-115f ensure proper hot hold of 135f or above (Manager discarded unsafe foods at time of inspection)
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.
Filters and hood with grease build up clean to remove
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Top of Bulk food conatiners with old soils 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.
Official record from Boston Inspectional Services Department, Feb 13, 2026 · Original Source
Inspection
Feb 5, 2026
Failed
4 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Dumplings in hot hold @ 101-115f ensure proper hot hold of 135f or above (Manager discarded unsafe foods at time of inspection)
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.
Filters and hood with grease build up clean to remove
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Top of Bulk food conatiners with old soils 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.
Mouse droppings in basement and at end of cooking line upstairs clean to remove
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 22, 2025 · Original Source
Inspection
Jun 11, 2025
Passed
6 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Noted chlorine sanitzer at 10PPM measured with a ph strip in a 3 bay sink.Provide minimum 50PPM COS by the PIC
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.
Noted mice droppings in the restrooms/knawing marks in the kitchen area under the sink.Provide a detail pest report from a licensed pest 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Noted a hole under the sink in the back kitchen area.Repair to prevent rodent entry
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
Noted filters and hood heavily greased. Clean with frequency
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, Jun 11, 2025 · Original Source
Inspection
Jun 4, 2025
Failed
6 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Noted chlorine sanitzer at 10PPM measured with a ph strip in a 3 bay sink.Provide minimum 50PPM COS by the PIC
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.
Noted mice droppings in the restrooms/knawing marks in the kitchen area under the sink.Provide a detail pest report from a licensed pest 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Noted a hole under the sink in the back kitchen area.Repair to prevent rodent entry
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
Noted filters and hood heavily greased. Clean with frequency
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.
Noted grease driping over the flat top grill. Clean the filters
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Noted chlorine sanitizer in the 3 bay sink below 50PPM. Monitor/ Corrected on site by the PIC
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.
Noted one of the hand sink at 70F. Provide Corrected on site by the PIC/ The bottom hot water valve was slightly closed.
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.
Noted small dropings in the drystorage area above the staircase. Clean with frequency and 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Noted lot of unnecessary items in the basement. Remove
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.
Noted grease driping over the flat top grill. Clean the filters
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Noted chlorine sanitizer in the 3 bay sink below 50PPM. Monitor/ Corrected on site by the PIC
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.
Noted one of the hand sink at 70F. Provide Corrected on site by the PIC/ The bottom hot water valve was slightly closed.
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.
Noted small dropings in the drystorage area above the staircase. Clean with frequency and 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Noted lot of unnecessary items in the basement. Remove
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wet soiled clothes on the cook line. Store in a sanitizer solution
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
food stored on the floor in the freezer. Discontinue
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Freezer chest in the basement has heavy buildof ice. Clean to remove. Aluminum on the back wall of the cookline/ also on the bottom shelf of the storage behind the sushi stand. Remove and clean with freqency Refrigerator on the cookline is heavily soiled. Clean The hood filters heavily soiled. Clean with frequency.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wet soiled clothes on the cook line. Store in a sanitizer solution
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
food stored on the floor in the freezer. Discontinue
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Freezer chest in the basement has heavy buildof ice. Clean to remove. Aluminum on the back wall of the cookline/ also on the bottom shelf of the storage behind the sushi stand. Remove and clean with freqency Refrigerator on the cookline is heavily soiled. Clean The hood filters heavily soiled. Clean with frequency.
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, Dec 4, 2024 · Original Source
Inspection
Oct 3, 2024
Passed
14 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Observed CFPM not from accredited program. Provide
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Person In Charge was not able to demonstrate Illness policy for employees cooling methods not followed and monitored. Missing records for acidifications of rice. Ware washing procedures not followed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Food stored in the freezer on the floor.Discontinue. All food needs to be stored above 6 inches from the floor.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed Chicken dumpling under the heat lamp at 107F. Monitor all foods in hot holding is 135F or above. Chicken Dumplings was discarded by PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Cream Cheese/ cooked chicken stored in the refrigerator with no date marking. Mark all the cooked foods kept more than 24 hrs has to labeled with date need to be discarded or date it was made.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Freezer chest in the basement has a heavy build of ice. Clean Refrigerator on the cookline across from the grill is heavily soiled/gaskets. Clean The meat grinder is heavily soiled. Clean All bulk food containers heavily soiled. Clean
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
Observed no drain board for soiled equipment. Provide
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.
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
Observed cleaned utensils on the drying rack above the 3 bay sink heavily soiled. Review the procedures Wash-Rinse-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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
In the prep sink no air gap to prevent back flow of sewerage. Provide Observed 3 bay sink has a hose attached to the spray head missing back flow valve. Provide
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.
Observed dropings near the grease container. Clean with frequency. Observed outsie trash recaptacle has hole in the lid.Provide tight sealed container for refuse.
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.
Missing records for acidification of rice. The last one recorded was on 9/21/24. Maintain with consistency. Calibration of the acidic measurement tool was not able to calibrate. Provide
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, Oct 3, 2024 · Original Source
Inspection
Sep 25, 2024
Failed
14 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Observed CFPM not from accredited program. Provide
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Person In Charge was not able to demonstrate Illness policy for employees cooling methods not followed and monitored. Missing records for acidifications of rice. Ware washing procedures not followed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Food stored in the freezer on the floor.Discontinue. All food needs to be stored above 6 inches from the floor.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed Chicken dumpling under the heat lamp at 107F. Monitor all foods in hot holding is 135F or above. Chicken Dumplings was discarded by PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Cream Cheese/ cooked chicken stored in the refrigerator with no date marking. Mark all the cooked foods kept more than 24 hrs has to labeled with date need to be discarded or date it was made.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Freezer chest in the basement has a heavy build of ice. Clean Refrigerator on the cookline across from the grill is heavily soiled/gaskets. Clean The meat grinder is heavily soiled. Clean All bulk food containers heavily soiled. Clean
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
Observed no drain board for soiled equipment. Provide
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.
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
Observed cleaned utensils on the drying rack above the 3 bay sink heavily soiled. Review the procedures Wash-Rinse-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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
In the prep sink no air gap to prevent back flow of sewerage. Provide Observed 3 bay sink has a hose attached to the spray head missing back flow valve. Provide
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.
Observed dropings near the grease container. Clean with frequency. Observed outsie trash recaptacle has hole in the lid.Provide tight sealed container for refuse.
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.
Missing records for acidification of rice. The last one recorded was on 9/21/24. Maintain with consistency. Calibration of the acidic measurement tool was not able to calibrate. Provide
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, Sep 25, 2024 · Original Source
Inspection
Dec 28, 2023
Passed
4 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
There is no vomit and diarrhea kit available. Provide kit and procedures (will email details)
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
There is no disclaimer on the menu board. Provide a complete consumer advisory with disclaimer and reminder.
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 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
There is no drainboard for soiled equipment. Provide a soiled drainboard.
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.
The pH meter is not working properly and the pH papers are in 0.5 increments. Have the pH meter working and provide the proper pH papers if they are going to be used as a backup.
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, Dec 28, 2023 · Original Source
Inspection
Dec 22, 2023
Failed
4 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
There is no vomit and diarrhea kit available. Provide kit and procedures (will email details)
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
There is no disclaimer on the menu board. Provide a complete consumer advisory with disclaimer and reminder.
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 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
There is no drainboard for soiled equipment. Provide a soiled drainboard.
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.
The pH meter is not working properly and the pH papers are in 0.5 increments. Have the pH meter working and provide the proper pH papers if they are going to be used as a backup.
In plain English
An issue that does not fit the common categories. Check the official wording for details.