Eating & Drinking · Boston, MA
1166 Washington St
Last inspected Dec 19, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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Inspection
1 recorded violation
Food Storage Prohibited Areas (C)
Food (nori truffles) stored under hand sink at sushi line. Discontinue storing food under sink.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Dec 19, 2025 · Original Source
Inspection
1 recorded violation
Floors Walls and Ceilings-Cleanability (C)
Hood and Ventilation tags with a past expiration date from June 2025. Address and provide up to date tags for the re-inspection.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Aug 1, 2025 · Original Source
Inspection
4 recorded violations
Food Storage Containers Identified with Common Name of Food (C)
Squeeze bottles filled with sauces and dressings with no labels. Provide.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPressure Measuring Devices Mechanical Warewashing Equipment (C)
Pressure guage to the high temperature dish machine damaged. Replace.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsFloors Walls and Ceilings-Cleanability (C)
Hood and Ventilation tags with a past expiration date from June 2025. Address and provide up to date tags for the re-inspection.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsHandwashing Signage (C)
No signage at the hand sink in the main kitchen area. Provide.
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jul 29, 2025 · Original Source
Inspection
5 recorded violations
Food Storage Containers Identified with Common Name of Food (C)
Squeeze bottles filled with sauces and dressings with no labels. Provide.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPressure Measuring Devices Mechanical Warewashing Equipment (C)
Pressure guage to the high temperature dish machine damaged. Replace.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsWarewashing Machines Temperature Measuring Devices (Pf)
At the time of the inspection there was no temperature dish puck on site. Provide.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureFloors Walls and Ceilings-Cleanability (C)
Hood and Ventilation tags with a past expiration date from June 2025. Address and provide up to date tags for the re-inspection.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsHandwashing Signage (C)
No signage at the hand sink in the main kitchen area. Provide.
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jul 22, 2025 · Original Source
Inspection
2 recorded violations
Effectiveness-Hair Restraints (C)
Employee observed on cookline with no hair restraint. Corrected on site.
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.
More about employee hygiene or health policy issuesThawing (C)
Raw meat product observed thawing on top of oven in ambient air. Corrected on site.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Dec 20, 2024 · Original Source
Inspection
5 recorded violations
(A) Certified Food Protection Manager (C)
Allergy certified observed expired. No Choke saver certificate on site. Provide updated certificates.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesIn-Use Utensils Between-Use Storage (C)
Ice scoops stored on top of ice machine. Discontinue. Provide food safe holder for scoop.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Sauces in walk in cooler dated 8.15.24. Discard after 7 days or provide manufactures expiration date on product. Sauce discarded.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperature(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Ice machine observed with soils on the interior of unit. Clean to remove.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Old mice droppings under service area. Clean to remove.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Oct 8, 2024 · Original Source
Inspection
5 recorded violations
(A) Certified Food Protection Manager (C)
Allergy certified observed expired. No Choke saver certificate on site. Provide updated certificates.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesIn-Use Utensils Between-Use Storage (C)
Ice scoops stored on top of ice machine. Discontinue. Provide food safe holder for scoop.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Sauces in walk in cooler dated 8.15.24. Discard after 7 days or provide manufactures expiration date on product. Sauce discarded.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperature(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Ice machine observed with soils on the interior of unit. Clean to remove.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsNonfood Contact Surfaces (C)
Old mice droppings under service area. Clean to remove.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Sep 27, 2024 · Original Source
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