Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Inspection
Jul 21, 2026
Report filed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
The bar hand sink is leaking from the drainpipe.Repair Alternate handsinks are available for use
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.
There are light bulbs above the cook line(interior of hood)that are not operating.Repair/replace bulbs
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 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Noted in use scoops for bulk food stored in the container in contact with the food.Discontinue-Use a clean santized pan or stored in the product with handle facing up and not in contact with food
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted soiled wiping cloth stored on the cutting board at the sushi station and prep area in the kitchen. Discontinue and store in a sanitizer
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 dry storage and refrigerator. Remove and store all products 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.
Noted hand sink at the dessert station with no barrier next to the ice cream chest. Provide a barrier 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted tofu stored at the cookline refrigeration at 48F stored 20 min ago. Removed COS by the PIC and moved to refrigeration unit to chill it below 41F
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Noted staff rinsing the wiping cloth in the hand sink at the sushi station.Discontinue
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 condenstation drain pipe draining in the hand sink at the dessert station. 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 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Noted in use scoops for bulk food stored in the container in contact with the food.Discontinue-Use a clean santized pan or stored in the product with handle facing up and not in contact with food
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted soiled wiping cloth stored on the cutting board at the sushi station and prep area in the kitchen. Discontinue and store in a sanitizer
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 dry storage and refrigerator. Remove and store all products 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.
Noted hand sink at the dessert station with no barrier next to the ice cream chest. Provide a barrier 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted tofu stored at the cookline refrigeration at 48F stored 20 min ago. Removed COS by the PIC and moved to refrigeration unit to chill it below 41F
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Noted staff rinsing the wiping cloth in the hand sink at the sushi station.Discontinue
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 condenstation drain pipe draining in the hand sink at the dessert station. 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.
Official record from Boston Inspectional Services Department, May 30, 2025 · Original Source
Inspection
May 7, 2025
Passed
3 recorded violations
majorCode 590.004/4-501.114-PFChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Low temp bar machine not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions. Staff to use the kitchen machine
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.
Sushi is being prepared on site. The PIC could not provide a HACCP plan There is no lab report for acidified rice PIC explaining that vinegar is added to the rice for flavor only rice is held(using TPHC) for 2 hours then discarded. PIC could not produce any approved documents. This process will be reviewed at the ISD Health office
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, May 7, 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
Oct 16, 2024
Failed
3 recorded violations
majorCode 590.004/4-501.114-PFChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Low temp bar machine not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions. Staff to use the kitchen machine
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.
Sushi is being prepared on site. The PIC could not provide a HACCP plan There is no lab report for acidified rice PIC explaining that vinegar is added to the rice for flavor only rice is held(using TPHC) for 2 hours then discarded. PIC could not produce any approved documents. This process will be reviewed at the ISD Health office
In plain English
An issue that does not fit the common categories. Check the official wording for details.