Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Kenzoku Mazesoba last inspected?
The most recent inspection on record was on Oct 14, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Jan 9, 2024 to Oct 14, 2026.
Has Kenzoku Mazesoba ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jan 9, 2024.
The Full Inspection History
9 inspections
Inspection
Oct 14, 2026
Passed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Hose observed discharging at prep sink at lower level. Remove and install properly. Slow leak from the ceiling at lower level. Scheduled for repair tomorrow. Repair 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.
Official record from Boston Inspectional Services Department, Oct 14, 2026 · Original Source
Inspection
Oct 5, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Hose observed discharging at prep sink at lower level. Remove and install properly. Slow leak from the ceiling at lower level. Scheduled for repair tomorrow. Repair 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.
Hose observed discharging at prep sink at lower level. Remove and install properly. Slow leak from the ceiling at lower level. Scheduled for repair tomorrow. Repair 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.
No solution ph 7 to calibrate the ph meter. Ensure both 4 and 7 solution and calibration of ph meter takes place daily as required. Letter of guarantee expired. Provide a current one.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Handsink at lower level prep area without hot water. Provide. Hose observed discharging at prep sink at lower level. Remove and install 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.
No solution ph 7 to calibrate the ph meter. Ensure both 4 and 7 solution and calibration of ph meter takes place daily as required. Letter of guarantee expired. Provide a current one.
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 sticker expired. PIC stated cleaning for 12/8. Send photo of new hood sticker.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired. PIC stated cleaning for 12/8. Send photo of new hood sticker.
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.
Cooked pork cooling with cover. Pork at 131F. Removed cover and added ice to ice bath.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cut cucumber stored at 65F on shelf. Store cucumber in refrigerator.
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
Prepared sauces in refrigerator without date marking. Date all prepped food held over 24 hours. PIC stated sauces were made yesterday.
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.
Cooked pork cooling with cover. Pork at 131F. Removed cover and added ice to ice bath.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cut cucumber stored at 65F on shelf. Store cucumber in refrigerator.
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
Prepared sauces in refrigerator without date marking. Date all prepped food held over 24 hours. PIC stated sauces were made yesterday.
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.