ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
34 inspections
Inspection
May 1, 2026
Passed
4 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Observed the high temp dish machine at 164F rinse. We ran the machine a few times. On the 2nd try the alert went off no detergent. Replaced detergent ran a few other times. PIC had an irreversable thermometer. It would not stay on. No means to test the temperature. Provide means to test the temperature on the high temp dishmachine. Discontinue using dishmachine until repaired. Please use 3 bay sink. Both gauges on the high temp dishmachine are not working. Repair gauges.
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.
Observed large flies and drain flies throughout the kitchen. PIC stated the pest company was due to come out tomorrow at 11am. Provide detailed IPM report to the email provided for review. Observed food build up on the floor drains. Clean floor drains to remove food build up and help prevent with drain flies.
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
Observed fish boxes and plastic 5 gallon buckets being stored outside under the stairs. Observed debris and trash under stairs. Remove fish boxes 5 gallon containers and sweep debris under stairs. Observed broken refrigeration unit mop mop bucket trash and boxes being stored in the hallway. The hallway is a common area and it is not meant to be storing trash. Remove all trash and unnessary equipment. Discontinue using hallway for trash area.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed a broom being used to help hold up the 3 bay sink. Remove and 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, May 1, 2026 · Original Source
Inspection
Apr 28, 2026
Failed
5 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Observed the high temp dish machine at 164F rinse. We ran the machine a few times. On the 2nd try the alert went off no detergent. Replaced detergent ran a few other times. PIC had an irreversable thermometer. It would not stay on. No means to test the temperature. Provide means to test the temperature on the high temp dishmachine. Discontinue using dishmachine until repaired. Please use 3 bay sink. Both gauges on the high temp dishmachine are not working. Repair gauges.
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 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
No drain plugs for the 3 bay sink. Provide drain plugs.
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 large flies and drain flies throughout the kitchen. PIC stated the pest company was due to come out tomorrow at 11am. Provide detailed IPM report to the email provided for review. Observed food build up on the floor drains. Clean floor drains to remove food build up and help prevent with drain flies.
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
Observed fish boxes and plastic 5 gallon buckets being stored outside under the stairs. Observed debris and trash under stairs. Remove fish boxes 5 gallon containers and sweep debris under stairs. Observed broken refrigeration unit mop mop bucket trash and boxes being stored in the hallway. The hallway is a common area and it is not meant to be storing trash. Remove all trash and unnessary equipment. Discontinue using hallway for trash area.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed a broom being used to help hold up the 3 bay sink. Remove and 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, Apr 28, 2026 · Original Source
Inspection
Apr 22, 2026
Failed (extension granted)
14 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed the host walking over to the rice cooker opening it up and scooping the rice into a to go container. Ensure staff is trained on when to wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed no sanitizer buckets set up behind the sushi bar. Staff is storing wiping clothes on the counter.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salmon 52F. Asked the staff member to remove the salmon from the sushi case. Condense the amount of salmon on the plate and put both plates back into the refrigeration unit underneath to bring the temp down to below 41F. Ensure staff is trained on making sure all food items are being held at 41F or below and not putting too much out for display.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dishmachine- Wash 105F Rinse 101F. Contact licensed company to repair dishmachine. Discontinue using the machine until it has been repaired. No means to wash dishes/pot and pans. 3 bay sink does not have plugs. No detergent for the dishmachine. Provide. Owner put the irreversible thermometer inside 150F.
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
Observed soiled counters and shelving hand sinks serving trays on top of the dishmachine interior and exterior of the 2 door refrigeration unit observed mold like substance inside the ice machine. Observed soiled floors in the walk in refrigeration units. Remove everything off all counters and shelving clean and sanitize. Clean and sanitize the inside of the ice machine to remove mold- like substance. Observed paper towels being used on the shelving behind the sushi bar. Remove paper towels from the shelving.
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 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
No drain plugs for the 3 bay sink. Provide drain plugs.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors throughout the establishment. Clean and sanitize floors to remove soil and grease. Remove kitchen equipment away from the wall to clean underneath kitchen equipment. Clean and organize the mopcloset. Observed soiled walls throughout the kitchen area. Clean to remove soil. Observed heavy grease on the hood filters. Hood expires in June. Clean hood and filters to remove grease. Observed dust on the ceiling vents throughout the kitchen. Clean to remove the dust.
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.
Observed rat droppings on the floor inside the waitstation in the mop closet under shelving and on top of the counters. Staff member was sweeping the kitchen and I observed rat droppings inside the dust pan. Observed several small flies/drain flies in the kitchen inside the room with the lockers and behind the bar. Owner was able to provide 2 recent pest reports. 4 Juevnile catches with photos. Repair front exterior door to ensure no day light is getting through the middle of the door. The door needs to be tight fitting to ensure no rodent activites. Provide detailed IPM report from a licensed exterminator. Clean sanitize and remove any pest droppings. Several small flies/drain flies (location). Please consult with a licensed pest control/extermination company and obtain a detailed report confirming that there are no pest captures no signs of activity and no sanitation concerns. All identified or potential entry points and structural voids must be properly treated and sealed prior to the next inspection. Pest control service frequency should be increased as needed until the issue has been fully resolved and verified. Email over pest report after every pest inspection for review. Recommend meeting with the exterminator and walking around with him/or her at the time of the inspection.
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
Observed trash under the stairs leading down to the front door of the restaurant. Observed empty fish cases being stored under the stairs and containers. 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed a broom stick holding up the 3 bay sink. Remove and repair. Observed card board being stored inside the broken floor tiles under shelving and a broken floor tile being stored ove a floor drain. Remove and repair floor.
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.
Logs are not being recorded every day. The last entry was 4/12/26. Ensure staff are recording the PH for the rice. Observed expired buffer solution. Provide buffer solution.
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, Apr 22, 2026 · Original Source
Inspection
Apr 21, 2026
Voluntarily closed
14 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed the host walking over to the rice cooker opening it up and scooping the rice into a to go container. Ensure staff is trained on when to wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed no sanitizer buckets set up behind the sushi bar. Staff is storing wiping clothes on the counter.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salmon 52F. Asked the staff member to remove the salmon from the sushi case. Condense the amount of salmon on the plate and put both plates back into the refrigeration unit underneath to bring the temp down to below 41F. Ensure staff is trained on making sure all food items are being held at 41F or below and not putting too much out for display.
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dishmachine- Wash 105F Rinse 101F. Contact licensed company to repair dishmachine. Discontinue using the machine until it has been repaired. No means to wash dishes/pot and pans. 3 bay sink does not have plugs. No detergent for the dishmachine. Provide. Owner put the irreversible thermometer inside 150F.
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
Observed soiled counters and shelving hand sinks serving trays on top of the dishmachine interior and exterior of the 2 door refrigeration unit observed mold like substance inside the ice machine. Observed soiled floors in the walk in refrigeration units. Remove everything off all counters and shelving clean and sanitize. Clean and sanitize the inside of the ice machine to remove mold- like substance. Observed paper towels being used on the shelving behind the sushi bar. Remove paper towels from the shelving.
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 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
No drain plugs for the 3 bay sink. Provide drain plugs.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors throughout the establishment. Clean and sanitize floors to remove soil and grease. Remove kitchen equipment away from the wall to clean underneath kitchen equipment. Clean and organize the mopcloset. Observed soiled walls throughout the kitchen area. Clean to remove soil. Observed heavy grease on the hood filters. Hood expires in June. Clean hood and filters to remove grease. Observed dust on the ceiling vents throughout the kitchen. Clean to remove the dust.
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.
Observed rat droppings on the floor inside the waitstation in the mop closet under shelving and on top of the counters. Staff member was sweeping the kitchen and I observed rat droppings inside the dust pan. Observed several small flies/drain flies in the kitchen inside the room with the lockers and behind the bar. Owner was able to provide 2 recent pest reports. 4 Juevnile catches with photos. Repair front exterior door to ensure no day light is getting through the middle of the door. The door needs to be tight fitting to ensure no rodent activites. Provide detailed IPM report from a licensed exterminator. Clean sanitize and remove any pest droppings. Several small flies/drain flies (location). Please consult with a licensed pest control/extermination company and obtain a detailed report confirming that there are no pest captures no signs of activity and no sanitation concerns. All identified or potential entry points and structural voids must be properly treated and sealed prior to the next inspection. Pest control service frequency should be increased as needed until the issue has been fully resolved and verified. Email over pest report after every pest inspection for review. Recommend meeting with the exterminator and walking around with him/or her at the time of the inspection.
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
Observed trash under the stairs leading down to the front door of the restaurant. Observed empty fish cases being stored under the stairs and containers. 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed a broom stick holding up the 3 bay sink. Remove and repair. Observed card board being stored inside the broken floor tiles under shelving and a broken floor tile being stored ove a floor drain. Remove and repair floor.
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.
Logs are not being recorded every day. The last entry was 4/12/26. Ensure staff are recording the PH for the rice. Observed expired buffer solution. Provide buffer solution.
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, Apr 21, 2026 · Original Source
Inspection
Jan 12, 2026
Passed
2 recorded violations
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no detergent in the high temp dish machine. The machine alarm was working and the screen stated no detergent. Discontinue using the dishmachine until detergent has been delivered. Establishment has a 3 bay sink with detergent and sanitizer. No irreversible thermometer for the high temp machine. Provide thermometer.
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.
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 soiled hot water machine hand sink that is next to the hot water machine the wall behind the handsink. Clean and sanitize. Observed mold-like substance inside the ice machine. Clean and sanitize Observed heavy grease build up on the hood filters and next to the garland machine. Clean to remove grease build up. Wipe down the bottles behind the bar and ensure that all pours are being cleaned and removed each night.
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, Jan 12, 2026 · Original Source
Inspection
Jan 5, 2026
Failed
2 recorded violations
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no detergent in the high temp dish machine. The machine alarm was working and the screen stated no detergent. Discontinue using the dishmachine until detergent has been delivered. Establishment has a 3 bay sink with detergent and sanitizer. No irreversible thermometer for the high temp machine. Provide thermometer.
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.
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 soiled hot water machine hand sink that is next to the hot water machine the wall behind the handsink. Clean and sanitize. Observed mold-like substance inside the ice machine. Clean and sanitize Observed heavy grease build up on the hood filters and next to the garland machine. Clean to remove grease build up. Wipe down the bottles behind the bar and ensure that all pours are being cleaned and removed each night.
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, Jan 5, 2026 · Original Source
Inspection
Dec 23, 2025
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
. Provide an updated IPM pest control report post dated after today upon re inspection. Recent pest report dated 12/5/25 with open conditions listed. Provide updated pest report stating issues have been corrected. Rodent droppings under sink at bar dead cockroach under reach in cooler at sushi bar and rodent droppings. Clean and sanitize all affected areas. Most recent pest report dated 12/17/2025 from Orkin states open conditions. Correct all.
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 23, 2025 · Original Source
Inspection
Dec 18, 2025
Hearing scheduled
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
. Provide an updated IPM pest control report post dated after today upon re inspection. Recent pest report dated 12/5/25 with open conditions listed. Provide updated pest report stating issues have been corrected. Rodent droppings under sink at bar dead cockroach under reach in cooler at sushi bar and rodent droppings. Clean and sanitize all affected areas. Most recent pest report dated 12/17/2025 from Orkin states open conditions. Correct all.
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.
. Provide an updated IPM pest control report post dated after today upon re inspection. Recent pest report dated 12/5/25 with open conditions listed. Provide updated pest report stating issues have been corrected.
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 16, 2025 · Original Source
Inspection
Dec 9, 2025
Hearing scheduled
7 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No PIC assigned. Provide properly trained person in charge during all hours of operation. Food employee on sight offered translation from english to chinese for staff to implement corrective actions.
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.
50 lbs bag of rice with what appears to be mice gnaw marks and compromised packaging. Product was voluntarily discarded.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous pans of prepared TCS foods in walkin cooler not dated or labeled. Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Shelving behind sushi bar with visible soils. HVAC vent in locker room with dust and soils Wait station shelves dusty 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.
What appears to be rat droppings behind equipment at bar inside and around wall cut out and floor what appears to be rat droppings behind coffin freezer in kitchen in corner on floor near wait station. Clean and sanitize all affected areas. Provide an updated IPM pest control report post dated after today upon re inspection. PIC was actively cleaning and sanitizing areas with droppings during inspection. Recent pest report dated 12/5/25 with open conditions listed. Provide updated pest report stating issues have been corrected.
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.
Choke save posted is expired. Provide current. 590.011: Additional Requirements (A) Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
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 9, 2025 · Original Source
Inspection
Dec 2, 2025
Failed
7 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No PIC assigned. Provide properly trained person in charge during all hours of operation. Food employee on sight offered translation from english to chinese for staff to implement corrective actions.
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.
50 lbs bag of rice with what appears to be mice gnaw marks and compromised packaging. Product was voluntarily discarded.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous pans of prepared TCS foods in walkin cooler not dated or labeled. Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Shelving behind sushi bar with visible soils. HVAC vent in locker room with dust and soils Wait station shelves dusty 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.
What appears to be rat droppings behind equipment at bar inside and around wall cut out what appears to be mice droppings behind coffin freezer in kitchen gnawed bags of rice in kitchen. Clean and sanitize all affected areas. Provide an updated IPM pest control report post dated after today upon re inspection.
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.
Choke save posted is expired. Provide current. 590.011: Additional Requirements (A) Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
What appears to be several rat droppings on floors behind bar. Clean and sanitize all affected areas. Provide updated pest control report upon reinspection.
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.
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
Tempura vegetables in glass reach in cooler held overnight with no date markings. Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Dust and food spatters on ceiling above cookline glass doored cooler with visible 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.
There is a large hole in the basin of the mens room handsink. Replace.
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.
What appears to be several rat droppings on floors behind bar. Clean and sanitize all affected areas. Provide updated pest control report upon reinspection.
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.
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
Tempura vegetables in glass reach in cooler held overnight with no date markings. Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Dust and food spatters on ceiling above cookline glass doored cooler with visible 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.
There is a large hole in the basin of the mens room handsink. Replace.
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.
What appears to be several rat droppings on floors behind bar. Clean and sanitize all affected areas. Provide updated pest control report upon reinspection.
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, Aug 15, 2025 · Original Source
Inspection
Mar 21, 2025
Passed
10 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Upon arrival no evidence of handwashing with food employees preparing food and both sushi handsinks appear dry ran water at handsinks for several minutes to obtain hot water above 100F. Retrain staff. Corrected on site.
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.
Priority and repeat violations cited. Provide active managerial control. No knowledgeable PIC assigned. Provide designated person in charge when CFPM not available.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Lable and date prepared foods in walkin cooler.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
rodent droppings under dump sink. Bar floors with rodent droppings and soils behind equipment. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Tray of wrapped raw salmon staged to be sliced at below 41F on top of handsink. Corrected on site.
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.
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.
What appears to be rat droppings under dump sink at sushi bar on floors behind bar on floors in kitchen near dish room. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Lable and date prepared foods in walkin cooler.
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.
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Upon arrival no evidence of handwashing with food employees preparing food and both sushi handsinks appear dry ran water at handsinks for several minutes to obtain hot water above 100F. Retrain staff. Corrected on site.
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.
Priority and repeat violations cited. Provide active managerial control. No knowledgeable PIC assigned. Provide designated person in charge when CFPM not available.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors under and behind refrigerators at sushi bar with visible filth and buildup rodent droppings under dump sink. Bar floors with rodent droppings and soils behind equipment. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Tray of wrapped raw salmon staged to be sliced at below 41F on top of handsink. Corrected on site.
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.
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.
What appears to be rat droppings under dump sink at sushi bar on floors behind bar on floors in kitchen near dish room. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.
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, Mar 18, 2025 · Original Source
Inspection
Dec 23, 2024
Passed
5 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of employee handwashing. Retrain staff. COS.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw chicken stored in flip top behind pan of raw salmon whereas when you reach for a piece of raw chicken it risks dripping onto salmon. Chicken relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salmon spicy mixture at sushi bar 44F raw salmon filet at cookline 45F. Product voluntarily discarded.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Flip top unit at cookline 50F. Product inside unit voluntarily discarded. Ample alternative refrigeration holding at below 41F to be used until repairs are made.
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.
Official record from Boston Inspectional Services Department, Dec 23, 2024 · Original Source
Inspection
Dec 18, 2024
Failed
5 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of employee handwashing. Retrain staff. COS.
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw chicken stored in flip top behind pan of raw salmon whereas when you reach for a piece of raw chicken it risks dripping onto salmon. Chicken relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salmon spicy mixture at sushi bar 44F raw salmon filet at cookline 45F. Product voluntarily discarded.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Flip top unit at cookline 50F. Product inside unit voluntarily discarded. Ample alternative refrigeration holding at below 41F to be used until repairs are made.
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.
Hole around pipe in wall in closet behind hostess station Hole in booth seating between cushion and rockwall Treat and seal any and all openings with pest proof materials in consultation Orkin the current pest control company. Clean and sanitize all affected areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Splash guards detached from handsink with sushi being prepared near by. Corrected on site. Repeat
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
Raw salmon 44F. Product out of temperature for less than one hour removed from service to cool under refrigeration 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.
Hole around pipe in wall in closet behind hostess station Hole in booth seating between cushion and rockwall Treat and seal any and all openings with pest proof materials in consultation Orkin the current pest control company. Clean and sanitize all affected areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Splash guards detached from handsink with sushi being prepared near by. Corrected on site. Repeat
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
Raw salmon 44F. Product out of temperature for less than one hour removed from service to cool under refrigeration 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.
Hole around pipe in wall in closet behind hostess station Hole in booth seating between cushion and rockwall Treat and seal any and all openings with pest proof materials in consultation Orkin the current pest control company. Clean and sanitize all affected areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean and sanitize floors outside walkin freezer of what appears to be rodent 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.
Hole around pipe in wall in closet behind hostess station Hole in booth seating between cushion and rockwall Treat and seal any and all openings with pest proof materials in consultation Orkin the current pest control company. Clean and sanitize all affected areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Rat droppings on shelving next to rock wall above booth in dining room in closet behind hostess station on floor under equipment at bar under sink in warewashing area in kitchen. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection. PIC states EcoLab on monthly schedule although last pest report available on site is dated 7/25/24. Updated frequency of visits as necessary until situation is brought under control.
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
Remove all items in rear hallway in path of egress.
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 16, 2024 · Original Source
Inspection
Oct 9, 2024
Hearing scheduled
10 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of handwashing. Retrain staff. Corrected on site.
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food employee without hair restraint. Provide.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepared foods in walkin cooler not date marked. Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean floors at bar under around and behind equipment of visible soils. clean floors in dry storage area under sink in kitchen
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.
Missing ceiling tiles in employee locker room and dry storage room. Replace. Stained ceiling tiles in office replace. Determine source of moisture and make all necessary repairs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hole around pipe in wall in closet behind hostess station Hole in booth seating between cushion and rockwall hole in wall under three bay sink with droppings recent IPM report dated 6/27/24. Numerous structural conditions and openings noted on report dated 7/16/24 with subsequent report dated 7/25/24 stating none of the recommended repairs were made. Treat and seal any and all openings with pest proof materials as directed by the pest control company. Clean and sanitize all affected areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Rat droppings on shelving next to rock wall above booth in dining room in closet behind hostess station on floor under equipment at bar under sink in warewashing area in kitchen. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection. PIC states EcoLab on monthly schedule although last pest report available on site is dated 7/25/24. Updated frequency of visits as necessary until situation is brought under control.
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
Remove all items in rear hallway in path of egress.
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 9, 2024 · Original Source
Inspection
Oct 7, 2024
Failed
10 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of handwashing. Retrain staff. Corrected on site.
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food employee without hair restraint. Provide.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepared foods in walkin cooler not date marked. Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean floors at bar under around and behind equipment of visible soils. clean floors in dry storage area under sink in kitchen
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.
Missing ceiling tiles in employee locker room and dry storage room. Replace. Stained ceiling tiles in office replace. Determine source of moisture and make all necessary repairs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hole around pipe in wall in closet behind hostess station Hole in booth seating between cushion and rockwall hole in wall under three bay sink with droppings recent IPM report dated 6/27/24. Numerous structural conditions and openings noted on report dated 7/16/24 with subsequent report dated 7/25/24 stating none of the recommended repairs were made. Treat and seal any and all openings with pest proof materials as directed by the pest control company. Clean and sanitize all affected areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Rat droppings on shelving next to rock wall above booth in dining room in closet behind hostess station on floor under equipment at bar under sink in warewashing area in kitchen. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection. PIC states EcoLab on monthly schedule although last pest report available on site is dated 7/25/24. Updated frequency of visits as necessary until situation is brought under control.
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
Remove all items in rear hallway in path of egress.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salmon 47F. Out of temperature for 30 minutes. Places into refrigerator holding at below 41F to cool.
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.
What appears to be rat droppings on shelving behind bar. Clean and sanitize all affected areas. Provide updated pest control report upon reinspection.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salmon 47F. Out of temperature for 30 minutes. Places into refrigerator holding at below 41F to cool.
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.
What appears to be rat droppings on shelving behind bar. Clean and sanitize all affected areas. Provide updated pest control report upon reinspection.
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 12, 2024 · Original Source
Inspection
Mar 8, 2024
Report filed
4 recorded violations
minorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
Restroom doors with bottoms missing and damged. Replace. Missing ceiling tiles and wall panel held to wall with duct tape in mens room. Repair/replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory for raw foods on online menu. http://yamato02116.com/menu.asp Provide.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Two food prep sinks in rear of kitchen with no air gaps in drain pipes. Install.
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.
Online menu is missing allergen statement. Provide. http://yamato02116.com/menu.asp Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 8, 2024 · Original Source
Inspection
Mar 1, 2024
Hearing scheduled
5 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Online menu is missing allergen statement. Provide. http://yamato02116.com/menu.asp Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory for raw foods on online menu. http://yamato02116.com/menu.asp Provide.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Two food prep sinks in rear of kitchen with no air gaps in drain pipes. Install.
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.
Restroom doors with bottoms missing and damged. Replace. Missing ceiling tiles and wall panel held to wall with duct tape in mens room. Repair/replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood tag is expired. Provide current.
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 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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tuna mix in walkin cooler 47F. Placed in freezer to cool to below 41F. Product made within the hour.
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
Fried sweet potatoe chicken in reach in cooler not date marked. Provide.
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
No consumer advisory for raw foods on online menu. http://yamato02116.com/menu.asp Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean shelving under sushi bar of visible soils clean door handles to walkin coolers of buildup of soils.
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Two food prep sinks in rear of kitchen with no air gaps in drain pipes. Install.
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.
Groundwater making entry at front portion of dining room with puddling water under booths several floor fans and dehumidifiers in place. Determine source of water and make all necessary repairs. Clean and disinfect all affected areas. Close off portion of dining area that is afffected to the public.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Restroom doors with bottoms missing and damged. Replace. Missing ceiling tiles and wall panel held to wall with duct tape in mens room. Repair/replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Persistent leaks as a repeat issue after weather events in vault section under sidewalk portion of basement. Make all necessary repairs. Provide details on repairs and timeframe of completion.
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
Hood tag is expired. Provide current.
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 employee using tap water to make rice slurry for sushi rice PH test. Use distilled water only. HACCP plan on site states to use tap water. Edit plan to use distilled water. Sushi rice log not updated. Retrain staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No choke saver certificate on site. Provide. Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Online menu is missing allergen statement. Provide. http://yamato02116.com/menu.asp Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tuna mix in walkin cooler 47F. Placed in freezer to cool to below 41F. Product made within the hour.
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
Fried sweet potatoe chicken in reach in cooler not date marked. Provide.
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
No consumer advisory for raw foods on online menu. http://yamato02116.com/menu.asp Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean shelving under sushi bar of visible soils clean door handles to walkin coolers of buildup of soils.
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Two food prep sinks in rear of kitchen with no air gaps in drain pipes. Install.
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.
Groundwater making entry at front portion of dining room with puddling water under booths several floor fans and dehumidifiers in place. Determine source of water and make all necessary repairs. Clean and disinfect all affected areas. Close off portion of dining area that is afffected to the public.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Restroom doors with bottoms missing and damged. Replace. Missing ceiling tiles and wall panel held to wall with duct tape in mens room. Repair/replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Persistent leaks as a repeat issue after weather events in vault section under sidewalk portion of basement. Make all necessary repairs.
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
Hood tag is expired. Provide current.
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 employee using tap water to make rice slurry for sushi rice PH test. Use distilled water only. HACCP plan on site states to use tap water. Edit plan to use distilled water. Sushi rice log not updated. Retrain staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No choke saver certificate on site. Provide. Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Frozen dessert machine on site. No frozen desserts manufacturers permit on record. Remove machine from service. Apply for license emailed isdhealth@boston.gov. I. Licensing Authority for Wholesale for Retail Frozen Dessert Manufacturers The regulatory authority for inspection and licensing of frozen dessert establishments is stated in M.G.L. c.94 § 65G-U. The law states that frozen desserts manufacturers both retail and wholesale shall be licensed and inspected by local boards of health. Frozen desserts are further regulated in 105 CMR 500.000 Good Manufacturing Practices for Food. All wholesale or retail frozen dessert manufacturers require licensing by the local board of health
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Jan 17, 2024 · Original Source
Inspection
Oct 31, 2023
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Establishment has scheduled an inspection/treatment with ECOLAB later this week. Provide an IPM report from a licensed exterminator. Upon re-inspection Manager stating that the appt was rescheduled for 10.27.23
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, Oct 31, 2023 · Original Source
Inspection
Oct 24, 2023
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Establishment has scheduled an inspection/treatment with ECOLAB later this week. Provide an IPM report from a licensed exterminator. Upon re-inspection Manager stating that the appt was rescheduled for 10.27.23
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, Oct 24, 2023 · Original Source
Inspection
Oct 17, 2023
Failed (extension granted)
8 recorded violations
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 soiled. Clean and sanitize properly.
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
Interior bottom of walk-in unit soiled under shelves. Clean all properly. Top of the oven at cooking line with grease 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.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Wiping cloths stored soiled on the counter. Store properly in 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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
CO2 tanks not secured/chained. Secure properly.
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.
Establishment has scheduled an inspection/treatment with ECOLAB later this week. Provide an IPM report from a licensed exterminator.
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.
Observed live cockroach at the dish machine. Provide a full current IPM report from a licensed exterminator.
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Ceiling at prep area with some sections soiled with dust. 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, Oct 17, 2023 · Original Source
Inspection
Oct 10, 2023
Failed
7 recorded violations
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 soiled. Clean and sanitize properly.
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
Interior bottom of walk-in unit soiled under shelves. Clean all properly. Top of the oven at cooking line with grease 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.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Wiping cloths stored soiled on the counter. Store properly in 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.
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Inspector’s notes
CO2 tanks not secured/chained. Secure properly.
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.
Observed live cockroach at the dish machine. Provide a full current IPM report from a licensed exterminator.
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Ceiling at prep area with some sections soiled with dust. 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.