Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Genji Sushi No. 10087 last inspected?
The most recent inspection on record was on Aug 3, 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?
7 inspections on record, from Oct 31, 2024 to Aug 3, 2026.
Has Genji Sushi No. 10087 ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 31, 2024.
The Full Inspection History
7 inspections
Inspection
Aug 3, 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 salmon and tuna roll stored in the display case recorded 47F.Discontinue amd move all the product to the refrigerator chill at 41F or below and store in the display case for consumption.
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 3, 2026 · Original Source
Inspection
Jul 27, 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 salmon and tuna roll stored in the display case recorded 47F.Discontinue amd move all the product to the refrigerator chill at 41F or below and store in the display case for consumption.
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.