Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Afc Sushi @ Shaws #3696 last inspected?
The most recent inspection on record was on Aug 10, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Jan 12, 2024 to Aug 10, 2026.
Has Afc Sushi @ Shaws #3696 ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 12, 2024.
The Full Inspection History
6 inspections
Inspection
Aug 10, 2026
Passed
1 recorded violation
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
Noted tuna rolls and salmon rolls stored in the display unit recorded 50F. Discontinue and chill the product below 41F before moving to the display unit
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, Aug 10, 2026 · Original Source
Inspection
Aug 3, 2026
Failed
1 recorded violation
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
Noted tuna rolls and salmon rolls stored in the display unit recorded 50F. Discontinue and chill the product below 41F before moving to the display unit
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.