Inspection
May 11, 2026
6 recorded violations
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
During the inspection observed employees handling and preparing foods without effective hair restraints; discussed with person in charge and they were able to provide effective hair restraints for their employees; employees should always wear hair restraints when handling and preparing food.
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.
More about employee hygiene or health policy issuesOfficial wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
The person in charge who is a certified food protection manager was unable to properly demonstrate how to measure the pH of acidified rice and was not able to name the five reportable symptoms and six reportable foodborne illnesses; provide a person in charge that is knowlegable about food safety illness policy and sanitization.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
At the high temperature warewashing machine the final rinse gauge did not go past 160F during three cycles while the irreversible thermometer read 175F after each cycle; repair or replace the external final rinse thermometer at the high temperature warewashing machine.
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.
More about food kept at an unsafe temperatureOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
During the inspection observed two different employees wash utensils and fill bowls with water at the hand sink at the sushi bar area; retrain staff to utilize hand sinks for handwashing only.
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.
More about handwashing problemsOfficial wording
Conformance with Approved Procedures (P)
Inspector’s notes
Observed that there is no 2026 labratory test results for pH test of acidified rice the one on site expired in February of 2026 there is no 2026 letter of parasite destruction from seafood suppliers the letters on site expired in January of 2026 the pH buffer solutions expired in 2025 the pH meter being used requires two buffer solutions but the HACCP plan calls for only using a 4.0 pH buffer the establishment has been using "still" water instead of distilled water to calibrate the pH meter; provide updated paperwork as discussed provide updated pH buffer solution the person in charge was able to provide distilled water after buying some from a nearby store and retrain staff on properly following your approved HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
No wording provided in the official record.
Inspector’s notes
Provide signage visible to customers stating "A copy of the most recent health inspection is available to view upon request." Provide and post allergy awareness poster in back of house for staff
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, May 11, 2026 · Original Source