SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
19 inspections
Inspection
Apr 7, 2026
Passed
1 recorded violation
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
chu toro tar tartare on menu is served undercooked. Font size too small on disclosure statement. Provide font size 11 or above.
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.
Official record from Boston Inspectional Services Department, Apr 7, 2026 · Original Source
Inspection
Mar 31, 2026
Failed
1 recorded violation
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
chu toro tar tartare on menu is served undercooked. Font size too small on disclosure statement. Provide font size 11 or above.
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 a condensation drain leading into the sanitizer bay of the three bay sink. Properly plumb.
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, Mar 30, 2026 · Original Source
Inspection
Mar 18, 2026
Failed (extension granted)
6 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Sushi PIC on site has not been properly trained to test sushi rice. PIC contacted manager Harry by phone who instructed the employee how to test sushi rice. Retrain staff. Provide a training log for sushi staff properly trained to execute approved HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment is par cooking chicken skewers and grilled cod cooling to below 41F and reheating prior to service. Discontinue process. Submit detailed procedure to isdhealth@boston.gov for review and approval. All foods prepared this way were reheated to above 165F.
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.
Establishment vacum sealing raw wagu chopped beef peeled ginger with no HACCP plan available on site. Foods ROP packaged were voluntarily discarded on site. ROP packaging of raw meat requires a HACCP plan all other foods should be under an approved variance & HACCP plan.
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
Visible soils under counter on surfaces around ice bin storage at sushi bar visible soils under and around equipment in charcoal grill area.. 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 a condensation drain leading into the sanitizer bay of the three bay sink. Properly plumb.
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.
No rice log for month of March 2026 No PH meter calibration log as specified on HACCP plan. Provide. Food employee on site cannot locate the PH meter to test sushi rice. PIC later arrived to locate. Retrain staff.
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, Mar 18, 2026 · Original Source
Inspection
Mar 11, 2026
Failed
6 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Sushi PIC on site has not been properly trained to test sushi rice. PIC contacted manager Harry by phone who instructed the employee how to test sushi rice. Retrain staff. Provide a training log for sushi staff properly trained to execute approved HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment is par cooking chicken skewers and grilled cod cooling to below 41F and reheating prior to service. Discontinue process. Submit detailed procedure to isdhealth@boston.gov for review and approval. All foods prepared this way were reheated to above 165F.
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.
Establishment vacum sealing raw wagu chopped beef peeled ginger with no HACCP plan available on site. Foods ROP packaged were voluntarily discarded on site. ROP packaging of raw meat requires a HACCP plan all other foods should be under an approved variance & HACCP plan.
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
Visible soils under counter on surfaces around ice bin storage at sushi bar visible soils under and around equipment in charcoal grill area.. 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 a condensation drain leading into the sanitizer bay of the three bay sink. Properly plumb.
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.
No rice log for month of March 2026 No PH meter calibration log as specified on HACCP plan. Provide. Food employee on site cannot locate the PH meter to test sushi rice. PIC later arrived to locate. Retrain staff.
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, Mar 11, 2026 · Original Source
Inspection
Aug 27, 2025
Passed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
9 drawer unit & 6 drawer refrigeration units at the main line are not operating.Repair Dish room--Large high temp dish machine not operating.Repair Repair has been scheduled per PIC Upon re-inspection on 8.20.25 the PIC is stating that additional parts are needed for the repair. Repair is now scheduled to be completed by 8.24.25
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, Aug 27, 2025 · Original Source
Inspection
Aug 20, 2025
Failed (extension granted)
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
9 drawer unit & 6 drawer refrigeration units at the main line are not operating.Repair Dish room--Large high temp dish machine not operating.Repair Repair has been scheduled per PIC Upon re-inspection on 8.20.25 the PIC is stating that additional parts are needed for the repair. Repair is now scheduled to be completed by 8.24.25
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, Aug 20, 2025 · Original Source
Inspection
Aug 13, 2025
Failed (extension granted)
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
9 drawer unit & 6 drawer refrigeration units at the main line are not operating.Repair Dish room--Large high temp dish machine not operating.Repair Repair has been scheduled per PIC Upon re-inspection on 8.13.25 the PIC is stating that additional parts are needed for the repair. Repair is now scheduled for 8.15.25
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, Aug 13, 2025 · Original Source
Inspection
Aug 6, 2025
Failed (extension granted)
4 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
Raw shrimp 53F raw calimari 51F for approx 30-40 min.Maintain cold holding 41F or below. PIC to remove to blast chiller to cool/hold 41F or below
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
2 high temp glass washers rinse are reading 115F(bar) 99F(dish room).Repair Maintain rinse 180-194F or per manufactures instructions 3 bay sink is available Service call placed
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
9 drawer unit & 6 drawer refrigeration units at the main line are not operating.Repair Dish room--Large high temp dish machine not operating.Repair Repair has been scheduled per PIC Upon re-inspection The PIC is stating parts are on order.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the interior gaskets of the bar reach in units to remove sticky residue.
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, Aug 6, 2025 · Original Source
Inspection
Jul 30, 2025
Failed
4 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
Raw shrimp 53F raw calimari 51F for approx 30-40 min.Maintain cold holding 41F or below. PIC to remove to blast chiller to cool/hold 41F or below
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
2 high temp glass washers rinse are reading 115F(bar) 99F(dish room).Repair Maintain rinse 180-194F or per manufactures instructions 3 bay sink is available Service call placed
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
9 drawer unit & 6 drawer refrigeration units at the main line are not operating.Repair Dish room--Large high temp dish machine not operating.Repair Repair has been scheduled per PIC
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean the interior gaskets of the bar reach in units to remove sticky residue.
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, Jul 30, 2025 · Original Source
Inspection
Aug 30, 2024
Passed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The large dish machine in the dish room is not operating.Provide all necessary repairs. Manager instructed to forward all repair invoices & timeline to complete to the Health Division. Upon re-inspection The general manager "James" is stating that a service tech was out parts are ordered being shipped overnight for instalation scheduled on 8/29/24 or early 8/30/24.
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, Aug 30, 2024 · Original Source
Inspection
Aug 28, 2024
Failed (extension granted)
2 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The large dish machine in the dish room is not operating.Provide all necessary repairs. Manager instructed to forward all repair invoices & timeline to complete to the Health Division. Upon re-inspection The general manager "James" is stating that a service tech was out parts are ordered being shipped overnight for instalation scheduled on 8/29/24 or early 8/30/24.
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.
3 bay sink is leaking(small leak) from the drain pipe.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, Aug 28, 2024 · Original Source
Inspection
Aug 26, 2024
Failed
2 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The large dish machine in the dish room is not operating.Provide all necessary repairs. Manager instructed to forward all repair invoices & timeline to complete to the Health Division.
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.
3 bay sink is leaking(small leak) from the drain pipe.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, Aug 26, 2024 · Original Source
Inspection
Aug 16, 2024
Passed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
1 kitchen dish machine not operating.Repair Upon re-inspection New under counter machine has been installed Wash 161F/Rinse 192F Larger machine scheduled for repair on 8.15.24 PIC instructed to email ISDHealth when repairs are complete An extension has been provided
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, Aug 16, 2024 · Original Source
Inspection
Aug 15, 2024
Failed (extension granted)
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
1 kitchen dish machine not operating.Repair Upon re-inspection New under counter machine has been installed Wash 161F/Rinse 192F Larger machine scheduled for repair on 8.15.24 PIC instructed to email ISDHealth when repairs are complete An extension has been provided
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, Aug 15, 2024 · Original Source
Inspection
Aug 14, 2024
Failed (extension granted)
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
After a discussion with the on site manager Grace Workman It was determined that the facility has no means to clean/sanitize equipment & wares.This has been an ongoing issue per the manager. The manager was instructed to notify the Health Department when issues occur to this extreme to discuss possible solutions moving forward.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
2 kitchen dish machines not operating.Repair Upon re-inspection Per discussion with the manager a new under counter dish machine is to be installed later today. An extension has been provided for the next day machine will be tested Manager asked to forward all invoices for the dish machine to ISDHealth@Boston.gov
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Provide an air gap at the prep sink drain.
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.
3 Bay sink severly leaking unable to hold water.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, Aug 14, 2024 · Original Source
Inspection
Aug 13, 2024
Failed
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
After a discussion with the on site manager Grace Workman It was determined that the facility has no means to clean/sanitize equipment & wares.This has been an ongoing issue per the manager. The manager was instructed to notify the Health Department when issues occur to this extreme to discuss possible solutions moving forward.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Provide an air gap at the prep sink drain.
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.
3 Bay sink severly leaking unable to hold water.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, Aug 13, 2024 · Original Source
Inspection
Jun 12, 2024
Failed (extension granted)
7 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Remove/replace the soiled calking at the dump sink. Sushi station: Counter refrigerated display unit is not operating.Repair/replace(unit not in use) Bar:High temp dish machine reading an error message.Repair
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.
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 the crushed ice machine observed soiled.Clean to remove 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
Provide an air gap at the prep sink drain.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Menu missing the disclosure.Provide An (*) with the disclosure stating"these items are served raw/undercooked or cooked to order"
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.
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.
Official record from Boston Inspectional Services Department, Jun 12, 2024 · Original Source
Inspection
May 30, 2024
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 the crushed ice machine observed soiled.Clean to remove 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
Provide an air gap at the prep sink drain.
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.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Menu missing the disclosure.Provide An (*) with the disclosure stating"these items are served raw/undercooked or cooked to order"
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
Remove/replace the soiled calking at the dump sink. Sushi station: Counter refrigerated display unit is not operating.Repair/replace(unit not in use) Bar:High temp dish machine reading an error message.Repair
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.