Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Omi Symphony last inspected?
The most recent inspection on record was on Oct 5, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
12 inspections on record, from Apr 30, 2024 to Oct 5, 2026.
Has Omi Symphony ever been closed by the health department?
No closure appears in the 12 inspection records we hold for this business. The earliest is dated Apr 30, 2024.
The Full Inspection History
12 inspections
Inspection
Oct 5, 2026
Passed
3 recorded violations
minorCode 590.006/6-202.15-COther
Official Wording
Outer Openings Protected (C)
Inspector’s Notes
Front door sweep with daylight still visible. Rear delivery door to the building with no door sweep and visible daylight. Seal all outer openings with pest proof materials. Clean and sanitize all affected areas. .
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Pest report from Ultra Safe dated 8/18/26 with open conditions of clutter noted. Provide updated pest report stating these issues have been addressed. Provide an updated Integrated Pest Management pest control report upon re-inspection. The pest control report must be post dated after today’s inspection. Ensure that the pest control report states there are no captures no evidence all structural voids have been treated and sealed with all exclusionary work addressed. Increase pest control visits as necessary once per month is not acceptable if their are captures and sightings. Literature explaining IPM has been provided to the PIC by email.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
The hood sticker is expired. Provide current.
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.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s Notes
Cold buffet self service does not have a sneeze guard. Install.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Raw frozen beef thawing in standing water. Thaw in water 70F or less or under refrigeration stored properly. Corrected on site.
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
Commercially prepared kim chi 47F cut radish 45F. Product in service for less than an hour moved under refrigeration to cool to below 41F. COS.
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 590.004/4-501.16-CCleaning and sanitizing
Official Wording
Warewashing Sinks Use Limitation (C)
Inspector’s Notes
Fish thawing in middle bay of three bay sink. Discontinue. Utilize food prep sink on site with indirect waste drain. Corrected on site.
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.
Front door sweep with daylight still visible. Rear delivery door to the building with no door sweep and visible daylight. Seal all outer openings with pest proof materials. Clean and sanitize all affected areas. .
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Pest report from Ultra Safe dated 8/18/26 with open conditions of clutter noted. Provide updated pest report stating these issues have been addressed. Provide an updated Integrated Pest Management pest control report upon re-inspection. The pest control report must be post dated after today’s inspection. Ensure that the pest control report states there are no captures no evidence all structural voids have been treated and sealed with all exclusionary work addressed. Increase pest control visits as necessary once per month is not acceptable if their are captures and sightings. Literature explaining IPM has been provided to the PIC by email.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
The hood sticker is expired. Provide current.
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.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s Notes
Cold buffet self service does not have a sneeze guard. Install.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Raw frozen beef thawing in standing water. Thaw in water 70F or less or under refrigeration stored properly. Corrected on site.
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
Commercially prepared kim chi 47F cut radish 45F. Product in service for less than an hour moved under refrigeration to cool to below 41F. COS.
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 590.004/4-501.16-CCleaning and sanitizing
Official Wording
Warewashing Sinks Use Limitation (C)
Inspector’s Notes
Fish thawing in middle bay of three bay sink. Discontinue. Utilize food prep sink on site with indirect waste drain. Corrected on site.
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.
Front door sweep with gnaw marks mice droppings in proximity to door. Rear delivery door to the building with no door sweep and visible daylight. Seal all outer openings with pest proof materials. Clean and sanitize all affected areas. It is important to note that the most recent pest report from Greenix dated 7/31/26 provided does not mention any voids or potential entry points.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
What appears to be mice droppings on floor under burner cabinets under table cooktops. Mice droppings on floor next to walk in freezer. Clean and sanitize all affected areas. The most recent pest report provided at the time of inspection dated 7/31/26 from Greenix states two mice captures. Provide an updated Integrated Pest Management pest control report upon re-inspection. The pest control report must be post dated after today’s inspection. Ensure that the pest control report states there are no captures no evidence all structural voids have been treated and sealed with all exclusionary work addressed. Increase pest control visits as necessary once per month is not acceptable if their are captures and sightings. Literature explaining IPM has been provided to the PIC by email.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
The hood sticker is expired. Provide current.
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 13, 2026 · Original Source
Inspection
Jul 2, 2026
Passed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Sprinkler discharge in the establishment.(walkin freezer) Food items affected water damage throughout the kitchen floor. Assistant Commissioner Dan Prendergast notified. Voluntary closure issued. PIC Instructed to provide all necessary repairs clean/sanitize/disinfect the affected locations be re-inspected by building electrical & health for approval to re-open.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s Notes
Multiple food items exposed to water damage --sprinkler discharge. Items to be denatured/disposed per a disposal order (unaffected packaged items in the freezer are being moved to a sister location for storage-Five spice house)
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean & sanitize the interior shelving units of the walkin freezer to remove evidence of a sprinkler discharge.
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.
Manager stating the sprinkler discharged in the walkin freezer(verified on site).Repair sprinkler using a licensed company. Provide all repair documentation to the Health Department.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Remove all standing water(kitchen/walkin freezer) Clean/sanitize/disinfect the floors throughout(sprinkler discharge) Provide all cleaning documentation to the Health Department.
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, Jul 2, 2026 · Original Source
Inspection
Jul 1, 2026
Voluntarily closed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Sprinkler discharge in the establishment.(walkin freezer) Food items affected water damage throughout the kitchen floor. Assistant Commissioner Dan Prendergast notified. Voluntary closure issued. PIC Instructed to provide all necessary repairs clean/sanitize/disinfect the affected locations be re-inspected by building electrical & health for approval to re-open.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s Notes
Multiple food items exposed to water damage --sprinkler discharge. Items to be denatured/disposed per a disposal order (unaffected packaged items in the freezer are being moved to a sister location for storage-Five spice house)
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean & sanitize the interior shelving units of the walkin freezer to remove evidence of a sprinkler discharge.
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.
Manager stating the sprinkler discharged in the walkin freezer(verified on site).Repair sprinkler using a licensed company. Provide all repair documentation to the Health Department.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Remove all standing water(kitchen/walkin freezer) Clean/sanitize/disinfect the floors throughout(sprinkler discharge) Provide all cleaning documentation to the Health Department.
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, Jul 1, 2026 · Original Source
Inspection
Dec 29, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker exp 5/25. PIC will submit proof of updated maintenance via email or submit proof of scheduled maintenance by 12/29/25 for possible extension.
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, Dec 29, 2025 · Original Source
Inspection
Dec 22, 2025
Failed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker exp 5/25. PIC will submit proof of updated maintenance via email or submit proof of scheduled maintenance by 12/29/25 for possible extension.
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, Dec 22, 2025 · Original Source
Inspection
Jun 27, 2025
Passed
1 recorded violation
minorCode 590.004/4-502.11-CFood temperature
Official Wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s Notes
The wash guage at the high temp dish machine is reading 90F.Repair Maintain wash temp 155F(logo plate) or per manufactures instructions Rinse temp 190F
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
Prepped items in the reachin unit observed missing datemarking.Provide datemarkings on all prepped items held 24 hours or longer at 41F or below
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
Provide an irreversible temperature indicator for the high temp dish 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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s Notes
The wash guage at the high temp dish machine is reading 90F.Repair Maintain wash temp 155F(logo plate) or per manufactures instructions Rinse temp 190F
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Brooms observed stored next to the prep sink.Discontinue. Provide a designated location for storage.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the floor to remove soils/debris
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
The hood sticker has expired(2.13.25).Provide a proper hood cleaning from a licensed company.Post a new 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Prepped items in the reachin unit observed missing datemarking.Provide datemarkings on all prepped items held 24 hours or longer at 41F or below
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
Provide an irreversible temperature indicator for the high temp dish 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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s Notes
The wash guage at the high temp dish machine is reading 90F.Repair Maintain wash temp 155F(logo plate) or per manufactures instructions Rinse temp 190F
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Brooms observed stored next to the prep sink.Discontinue. Provide a designated location for storage.
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the floor to remove soils/debris
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
The hood sticker has expired(2.13.25).Provide a proper hood cleaning from a licensed company.Post a new 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.