(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
The display cold holding unit observed seaweed salad at 60F and salmon onigiri at 60F the external thermometer read 50F and the internal analog thermometer read 55.1F. The person in charge voluntarily discarded all the foods as they had been placed in the display coolers at or around 10:00am today. Repair the display coolers so that they hold TCS foods at or 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.
Official record from Boston Inspectional Services Department, Oct 28, 2026 · Original Source
Inspection
Oct 20, 2026
Failed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
The display cold holding unit observed seaweed salad at 60F and salmon onigiri at 60F the external thermometer read 50F and the internal analog thermometer read 55.1F. The person in charge voluntarily discarded all the foods as they had been placed in the display coolers at or around 10:00am today. Repair the display coolers so that they hold TCS foods at or 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.
Official record from Boston Inspectional Services Department, Oct 20, 2026 · Original Source
Inspection
Mar 17, 2026
Passed
6 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
The person in charge was unable to name the five reportable symptoms and the six reportable illnesses they were unable to identify if their warewashing machine was a high heat or chemical sanitizing machine and could not demonstrate how to test their quats sanitizer at the three compartment sink because they were not able to determine what kind of test strips they had on site they were all pH test strips and no cholrine or quats test strips were on site. Provide a person in charge who is knowlegable about food safety illness policy and sanitization.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
At the large open air cold holding unit observed seaweed salad at 60F and salmon onigiri at 60F the external thermometer read 53F and the internal analog thermometer read 54F; at the taller open air cooler observed bubble tea at 60F and orange juice at 70F. The person in charge voluntarily discarded all the foods as they had been placed in the open air coolers at or around 10:00am today. Have a repair person service the open air coolers so that they hold TCS foods at or 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.
At the tall open air cooler there is no external temperature measuring device; provide temperature measuring devices in conspicious locations.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
At the warewashing machine the data plate indicates that the final rinse temperature is 180F and is using heat to sanitize but the location lacks an irreversible thermometer to test the maximum temperature; provide an irreversible thermometer to test the warewashing machine.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
The location uses quats sanitzer at the three compartment sink and at the red sanitizer buckets but were not able to produce a quats testing device; provide. The health inspector left their quats test strips with the establishment so they can test their sanitizer until they can provide their own.
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, Mar 17, 2026 · Original Source
Inspection
Mar 10, 2026
Failed
6 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
The person in charge was unable to name the five reportable symptoms and the six reportable illnesses they were unable to identify if their warewashing machine was a high heat or chemical sanitizing machine and could not demonstrate how to test their quats sanitizer at the three compartment sink because they were not able to determine what kind of test strips they had on site they were all pH test strips and no cholrine or quats test strips were on site. Provide a person in charge who is knowlegable about food safety illness policy and sanitization.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
At the large open air cold holding unit observed seaweed salad at 60F and salmon onigiri at 60F the external thermometer read 53F and the internal analog thermometer read 54F; at the taller open air cooler observed bubble tea at 60F and orange juice at 70F. The person in charge voluntarily discarded all the foods as they had been placed in the open air coolers at or around 10:00am today. Have a repair person service the open air coolers so that they hold TCS foods at or 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.
At the tall open air cooler there is no external temperature measuring device; provide temperature measuring devices in conspicious locations.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
At the warewashing machine the data plate indicates that the final rinse temperature is 180F and is using heat to sanitize but the location lacks an irreversible thermometer to test the maximum temperature; provide an irreversible thermometer to test the warewashing machine.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
The location uses quats sanitzer at the three compartment sink and at the red sanitizer buckets but were not able to produce a quats testing device; provide. The health inspector left their quats test strips with the establishment so they can test their sanitizer until they can provide their own.
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, Mar 10, 2026 · Original Source
Inspection
Oct 7, 2025
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
Onigiri (cooked)Tuna triangles - 75F Fried shrimp and cooked salmon offered at room temperature as well. / Ensure proper holding of 41F or below. Any Onigiri made more than 2 hours ago will be voluntarily disposed of the remaining made 1 hour ago can be cooled to 41F or below and kept under refrigeration.
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, Oct 7, 2025 · Original Source
Inspection
Sep 30, 2025
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
Onigiri (cooked)Tuna triangles - 75F Fried shrimp and cooked salmon offered at room temperature as well. / Ensure proper holding of 41F or below. Any Onigiri made more than 2 hours ago will be voluntarily disposed of the remaining made 1 hour ago can be cooled to 41F or below and kept under refrigeration.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Fried rice placed in ambient temperature since morning (per PIC) registered 80F. PIC voluntarily discarded the rice. Mantain at 135F 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Hnadsing used to store soiled Containers.. Discontinue. Use for handwashing only.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Fried rice placed in ambient temperature since morning (per PIC) registered 80F. PIC voluntarily discarded the rice. Mantain at 135F 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Hnadsing used to store soiled Containers.. Discontinue. Use for handwashing only.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Mar 25, 2025 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Aug 28, 2024
Passed
4 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Exterior of some equipment and shelves at prep area/cooking line soiled. Clean 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Handsink near cooking line blocked with a fan on it and a soiled bowl with water in it. PIC removed it. Use for hand washing only and keep accessible.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Floor under and around cooking line and under and around dish machine/grease trap area soiled. Clean all 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.
Official record from Boston Inspectional Services Department, Aug 28, 2024 · Original Source
Inspection
Aug 21, 2024
Failed
4 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Exterior of some equipment and shelves at prep area/cooking line soiled. Clean 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Handsink near cooking line blocked with a fan on it and a soiled bowl with water in it. PIC removed it. Use for hand washing only and keep accessible.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Floor under and around cooking line and under and around dish machine/grease trap area soiled. Clean all 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.
Official record from Boston Inspectional Services Department, Aug 21, 2024 · Original Source
Inspection
May 8, 2024
Passed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloth at sushi station stored wet on counters. 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Tuna at sushi station registered 46F Unit interior thermometer registers 48F door left half-open. PIC closed the door and temperature fell fast towards 41F. Mantain all TCS food at 41F or below all the time.
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, May 8, 2024 · Original Source
Inspection
May 1, 2024
Failed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloth at sushi station stored wet on counters. 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Tuna at sushi station registered 46F Unit interior thermometer registers 48F door left half-open. PIC closed the door and temperature fell fast towards 41F. Mantain all TCS food at 41F or below all the time.
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.
Fish and chicken thawing at room temperature / Discontinue and thaw using one one of the following methods: Under cold running water Under refrigeration As part of the cooking process
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.
Sushi rice pH is not being logged / Every batch of new acidified sushi rice is to be pH tested using the meter on site the pH must be logged daily for every batch. Establishment makes up to 6 batches per day. Logs shall not be dry logged and must be initialed by the person testing the rice. Ensure any corrective actions that may need to be taken are also noted on the logs. Rice was successfully tested during my inspection at 4.1 and will be logged for this batch
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Fish and chicken thawing at room temperature / Discontinue and thaw using one one of the following methods: Under cold running water Under refrigeration As part of the cooking process
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.
Sushi rice pH is not being logged / Every batch of new acidified sushi rice is to be pH tested using the meter on site the pH must be logged daily for every batch. Establishment makes up to 6 batches per day. Logs shall not be dry logged and must be initialed by the person testing the rice. Ensure any corrective actions that may need to be taken are also noted on the logs. Rice was successfully tested during my inspection at 4.1 and will be logged for this batch
In Plain English
An issue that does not fit the common categories. Check the official wording for details.