Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Miyuki Sushi last inspected?
The most recent inspection on record was on Oct 20, 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?
10 inspections on record, from Jan 3, 2024 to Oct 20, 2026.
Has Miyuki Sushi ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
10 inspections
Inspection
Oct 20, 2026
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
At the dedicated food prep sink as shown by the person in charge I observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink in order to have an indirect connection to the waste water system.
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.
Official record from Boston Inspectional Services Department, Oct 20, 2026 · Original Source
Inspection
Aug 5, 2026
Failed (extension granted)
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed multiple food handlers without hair restraints handling or preparing foods; provide effective hair restraints for food handlers.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written instructions on how to handle a vomit and diarrhea event could be presented during the inspection; provide.
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 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Observed non-food contact surfaces in the kitchen covered or lined in aluminum foil; remove the foil non-food contact surfaces should be cleanable durable nonporous.
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.
There are several cold holding units missing internal thermometers; provide.
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.
No food temperature measuring device could be presented during the inspection; provide a thin-stemmed food measuring device capable of measuring cold and hot foods.
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 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Observed excessive grease and soils buildup in the interior of the deep fat fryer cabinet and on the floors underneath the deep fat fryer; clean and sanitize of grease and 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 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
At the dedicated food prep sink as shown by the person in charge I observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink in order to have an indirect connection to the waste water system.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
The person in charge states that one of the deep fat fryers at the cook line has not been operational for a few years; remove any non-functional equipment from the premise.
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.
Observed lab pH rice test letter from 2025 and Parasite Destruction Letters from 2025; provide updated lab pH rice test of acidified rice and parasite destruction letters from your seafood providers.
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, Aug 5, 2026 · Original Source
Inspection
Jul 28, 2026
Failed
9 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
There are several cold holding units missing internal thermometers; provide.
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 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed multiple food handlers without hair restraints handling or preparing foods; provide effective hair restraints for food handlers.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written instructions on how to handle a vomit and diarrhea event could be presented during the inspection; provide.
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 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Observed non-food contact surfaces in the kitchen covered or lined in aluminum foil; remove the foil non-food contact surfaces should be cleanable durable nonporous.
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.
No food temperature measuring device could be presented during the inspection; provide a thin-stemmed food measuring device capable of measuring cold and hot foods.
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 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Observed excessive grease and soils buildup in the interior of the deep fat fryer cabinet and on the floors underneath the deep fat fryer; clean and sanitize of grease and 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 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
At the dedicated food prep sink as shown by the person in charge I observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the prep sink in order to have an indirect connection to the waste water system.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
The person in charge states that one of the deep fat fryers at the cook line has not been operational for a few years; remove any non-functional equipment from the premise.
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.
Observed lab pH rice test letter from 2025 and Parasite Destruction Letters from 2025; provide updated lab pH rice test of acidified rice and parasite destruction letters from your seafood providers.
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, Jul 28, 2026 · Original Source
Inspection
May 2, 2025
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
No consumer advisory for online menu. Update online menu indicating which items are raw and undercooked. Include consumer advisory.
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 2, 2025 · Original Source
Inspection
Apr 29, 2025
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
No consumer advisory for online menu. Update online menu indicating which items are raw and undercooked. Include consumer advisory.
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 29, 2025 · Original Source
Inspection
Feb 27, 2025
Passed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Heavey grease build-up under stove and fryer. Clean to avoid attracting pests.
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. Provide cleaning date.
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, Feb 27, 2025 · Original Source
Inspection
Feb 20, 2025
Failed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Heavey grease build-up under stove and fryer. Clean to avoid attracting pests.
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. Provide cleaning date.
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.
Reduced oxygen packaged tuna thawed in refrigerator. Pierce or remove packaging before thawing tuna.
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 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Soiled cardboard lining shelves in kitchen area. Discard cardboard and discontinue using to line shelves. Use materials that are durable cleanable and non-absorbent. Condensate tube from display refrigerator at sushi station with black mold. Replace to avoid contaminating premises.
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris under 3 compartment sink hand sink at front counter and around grease traps. Clean to avoid attracting pests. Heavy grease build-up under stove and fryers. Clean to avoid attracting pests.
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 is expired. Schedule cleaning and provide date.
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.
Rice testing log has not been filled out for over one week. Test and record rice pH every day. No current letters for parasite destruction from fish purveyor. No current lab test result for sushi rice. Provide current letter and lab result.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Reduced oxygen packaged tuna thawed in refrigerator. Pierce or remove packaging before thawing tuna.
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 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Soiled cardboard lining shelves in kitchen area. Discard cardboard and discontinue using to line shelves. Use materials that are durable cleanable and non-absorbent. Condensate tube from display refrigerator at sushi station with black mold. Replace to avoid contaminating premises.
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and debris under 3 compartment sink hand sink at front counter and around grease traps. Clean to avoid attracting pests. Heavy grease build-up under stove and fryers. Clean to avoid attracting pests.
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 is expired. Schedule cleaning and provide date.
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.
Rice testing log has not been filled out for over one week. Test and record rice pH every day. No current letters for parasite destruction from fish purveyor. No current lab test result for sushi rice. Provide current letter and lab result.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.