Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
13 inspections
Inspection
Jul 13, 2026
Passed
2 recorded violations
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
The high temp dish machine wash guage is reading 105F.Repair Maintain wash temp 150F or above or per designated logo plate Rinse temp reading 188F
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.
There was evidence of mouse activity observed(droppings).Most recent pest report stating catches. Provide a detailed pest report upon re-inspection Increase pest service & monitor
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, Jul 13, 2026 · Original Source
Inspection
Jul 8, 2026
Failed
6 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shellstock tags are missing the last served /sold datemarkings. Provide datemarkings on all shell stock tags maintain for 90 days in chronological order
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.
Provide working internal thermometers in all the refrigeration units.
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
The high temp dish machine wash guage is reading 105F.Repair Maintain wash temp 150F or above or per designated logo plate Rinse temp reading 188F
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.
There was evidence of mouse activity observed(droppings).Most recent pest report stating catches. Provide a detailed pest report upon re-inspection Increase pest service & monitor
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floors in the mechanical closet & under the bench seating(corner) to remove evidence of mouse droppings.
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.
HACCP plan not available for review.Provide current HACCP plan with all available documents Staff unable to provide a Sushi rice test--Discontinue sushi prep
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, Jul 8, 2026 · Original Source
Inspection
Jul 7, 2026
Failed
6 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shellstock tags are missing the last served /sold datemarkings. Provide datemarkings on all shell stock tags maintain for 90 days in chronological order
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.
Provide working internal thermometers in all the refrigeration units.
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
The high temp dish machine wash guage is reading 105F.Repair Maintain wash temp 150F or above or per designated logo plate Rinse temp reading 188F
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.
There was evidence of mouse activity observed(droppings).Most recent pest report stating catches. Provide a detailed pest report upon re-inspection Increase pest service & monitor
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floors in the mechanical closet & under the bench seating(corner) to remove evidence of mouse droppings.
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.
HACCP plan not available for review.Provide current HACCP plan with all available documents Staff unable to provide a Sushi rice test--Discontinue sushi prep
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, Jul 7, 2026 · Original Source
Inspection
Nov 5, 2025
Passed
3 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The menu is missing the disclosure"(*)these items are served raw/undercooked or cooked to order" Provide updated menu with disclosure & 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.
There is a light out above the char broiler.Repair
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, Nov 5, 2025 · Original Source
Inspection
Oct 29, 2025
Failed
3 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The menu is missing the disclosure"(*)these items are served raw/undercooked or cooked to order" Provide updated menu with disclosure & 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.
There is a light out above the char broiler.Repair
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, Oct 29, 2025 · Original Source
Inspection
Feb 28, 2025
Report filed
2 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
There is a private dining room called "No Relation" at the rear of the establishment. It was discussed to provide an updated Health Permit application to include the private dining room name "Shore Leave/No Relation" DBA which will be reviewed at the ISD Health office A fillable application will be included with this Email
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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, Feb 28, 2025 · Original Source
Inspection
Feb 26, 2025
Failed
2 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
There is a private dining room called "No Relation" at the rear of the establishment. It was discussed to provide an updated Health Permit application to include the private dining room name "Shore Leave/No Relation" DBA which will be reviewed at the ISD Health office A fillable application will be included with this Email
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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, Feb 26, 2025 · Original Source
Inspection
Dec 27, 2024
Report filed
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters above the char broiler observed with soils.Clean to remove soils.
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.
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, Dec 27, 2024 · Original Source
Inspection
Oct 3, 2024
Passed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Prepared sushi fish is being placed in a wooden sushi bento box for service was noted in service refrigeration at 47F-48F Per the PIC the fish was prepared 1 hour prior to the inspection and placed in refrigeration at 38F During the inspection the bento boxes were removed from the service refrigeration and placed in the walkin at with an internal temperature of 35F. The temperature was again noted 20 minutes later at 47.4F. Reviewed the process with the chef to reduce the product temperature to 41F or below before placing the fish in the wooden bento boxes used for presentation
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Incomplete consumer advisory- disclosure and reminder on the paper menu used for No Relation and the online version Reviewed at this time- Make corrections
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Vegetable slicer at the sushi bar located in No Relation with dried on soils- Removed at the time of the inspection ans washed/sanitized
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, Oct 3, 2024 · Original Source
Inspection
Sep 23, 2024
Failed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Prepared sushi fish is being placed in a wooden sushi bento box for service was noted in service refrigeration at 47F-48F Per the PIC the fish was prepared 1 hour prior to the inspection and placed in refrigeration at 38F During the inspection the bento boxes were removed from the service refrigeration and placed in the walkin at with an internal temperature of 35F. The temperature was again noted 20 minutes later at 47.4F. Reviewed the process with the chef to reduce the product temperature to 41F or below before placing the fish in the wooden bento boxes used for presentation
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Incomplete consumer advisory- disclosure and reminder on the paper menu used for No Relation and the online version Reviewed at this time- Make corrections
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Vegetable slicer at the sushi bar located in No Relation with dried on soils- Removed at the time of the inspection ans washed/sanitized
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 23, 2024 · Original Source
Inspection
Jun 24, 2024
Passed
5 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple sauces in sushi bar observed date marked past 7 day date mark. Teriyaki sauce dated 4.30.24. PIC discarded all effected products.
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.
Provide hand wash only signage at back area sushi bar.
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.
Sushi logs can not be located for daily testing. HACCP plan is on site. Sushi rice tested at 3.9ph. Ensure acidification logs are being used and kept up with.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Interior of ice machine obsevred with 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Vent in food prep area observed with heavy dust build up. 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, Jun 24, 2024 · Original Source
Inspection
Jun 12, 2024
Failed
5 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple sauces in sushi bar observed date marked past 7 day date mark. Teriyaki sauce dated 4.30.24. PIC discarded all effected products.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine obsevred with 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Vent in food prep area observed with heavy dust build up. 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.
Provide hand wash only signage at back area sushi bar.
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.
Sushi logs can not be located for daily testing. HACCP plan is on site. Sushi rice tested at 3.9ph. Ensure acidification logs are being used and kept up with.
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, Jun 12, 2024 · Original Source
Inspection
Sep 28, 2023
Passed
2 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Quats test strips degraded. Replace as needed
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Bar dishmachine nearest kitchen not dispensing sanitizer. Se3rvice call has been placed. Discontinue using dishmachine. Use Second bar dishmachine or kitchen dishmachine for washing/sanitizing glassware.
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.