Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Sushi By Bosso Ramen Tavern last inspected?
The most recent inspection on record was on Nov 4, 2026. The result listed by Boston Inspectional Services Department was “Failed”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
11 inspections on record, from May 14, 2024 to Nov 4, 2026.
Has Sushi By Bosso Ramen Tavern ever been closed by the health department?
No closure appears in the 11 inspection records we hold for this business. The earliest is dated May 14, 2024.
The Full Inspection History
11 inspections
Inspection
Nov 4, 2026
Failed
3 recorded violations
criticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
Observed a food handler drinking from a cup at the cook line then proceeded to handle and prepare foods without washing hands and changing gloves; employees should drink and consume foods in designated areas away from food preperation to prevent possible contamination and also must wash hands and change gloves after eating or drinking.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
At all of the tables and seating areas observed food utensils stored on top of linen napkins unprotected or uncovered; present tableware should be stored covered inverted wrapped cleaned / sanitized or removed between consumers
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed the handwashing sink at the cookline used to drain water from the noodle cooking strainers observed in-use utensils like tongs stored on the splash-guards of the handwashing sink posing a contamination risk of the handwashing sink and the noodle warming baskets stored directly above the handwashing sink dripping liquids onto the handwashing sink its basin; handwashing sinks should only be used for hand washing and need to be protected from possible contamination risks. At the handwashing sink next to the warewashing area observed a phone stored inside the basin of the handwashing sink. Repeat violation.
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, Nov 4, 2026 · Original Source
Inspection
Jun 11, 2026
Passed
1 recorded violation
criticalCode 590.008/8-103.12-POther
Official Wording
Conformance with Approved Procedures (P)
Inspector’s Notes
6-5-2026 upon reinspection no updated rice pH test results from an aproved labratory has been provided the PIC contacted a labratory during the inspection and states a sample of acidified rice will be sent to the labratory on 6-8-2026.
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, Jun 11, 2026 · Original Source
Inspection
Jun 5, 2026
Hearing scheduled
8 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official Wording
Eating Drinking or Using Tobacco (C)
Inspector’s Notes
Observed an employee eating in the food preperation area; provide an area where staff can eat away from food.
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 procedures for cleaning and handling 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.
The person in charge who is not a certified food protection manager was unable to answer questions about food safety (cold and hot holding temperatures) illness policy and was not following the location's approved HACCP plan for testing rice pH; provide a person in charge that can answer questions about food safety illness policy sanitization and follow approved HACCP procedures.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
In the wash basin of the three-compartment sink observed whole fish stored in the basin; food prep should be done in the food prep sink not in the three-compartment sink | observed food utensils hung on the splash guard of a handwashing sink next to the grill; utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water
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.
No internal thermometers observed in cold holding units; provide internal thermometers for all cold holding units.
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 thermometer was able to be presented during the inspection; provide a thin stemmed food thermometer capable of measuring cold and hot foods at all times.
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.
6-5-2026 upon reinspection no updated rice pH test results from an aproved labratory has been provided the PIC contacted a labratory during the inspection and states a sample of acidified rice will be sent to the labratory on 6-8-2026.
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, Jun 5, 2026 · Original Source
Inspection
May 29, 2026
Failed
8 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official Wording
Eating Drinking or Using Tobacco (C)
Inspector’s Notes
Observed an employee eating in the food preperation area; provide an area where staff can eat away from food.
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 procedures for cleaning and handling 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.
The person in charge who is not a certified food protection manager was unable to answer questions about food safety (cold and hot holding temperatures) illness policy and was not following the location's approved HACCP plan for testing rice pH; provide a person in charge that can answer questions about food safety illness policy sanitization and follow approved HACCP procedures.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
In the wash basin of the three-compartment sink observed whole fish stored in the basin; food prep should be done in the food prep sink not in the three-compartment sink | observed food utensils hung on the splash guard of a handwashing sink next to the grill; utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water
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.
No internal thermometers observed in cold holding units; provide internal thermometers for all cold holding units.
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 thermometer was able to be presented during the inspection; provide a thin stemmed food thermometer capable of measuring cold and hot foods at all times.
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.
Per the location's HACCP plan the following violations were observed: No distilled water was on site to wash the pH meter probe the most recent lab pH test for the acidified rice is from 2024 the parasite destruction letters from the seafood providers are from 2025; the person in charge was able to purchase and provide a bottle of distilled water during the inspection have an approved labratory test your acidified rice and provide the test results and contact your seafood provider updated parasite destruction letters.
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, May 29, 2026 · Original Source
Inspection
Jun 18, 2025
Report filed
3 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths observed on counter. Provide sanitizing buckets to store cloths in sanitizing 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.
Reduced oxygen packaged tuna thawed in package. Follow package instructions and remove packaging prior to thawing.
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, Jun 18, 2025 · Original Source
Inspection
Jun 10, 2025
Failed
3 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths observed on counter. Provide sanitizing buckets to store cloths in sanitizing 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.
Reduced oxygen packaged tuna thawed in package. Follow package instructions and remove packaging prior to thawing.
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, Jun 10, 2025 · Original Source
Inspection
Jan 3, 2025
Report filed
1 recorded violation
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handler without hair restraint. Corrected on site.
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.
Mutiple packages of raw fish in reduced oxygen packaging. Onions in oil in reduced oxygen packaging. Onions discarded. All fish packages cut open. Discontinue using reduced oxygen packaging for raw fish or cooked foods. Apply for HACCP variance to use reduced oxygen packaging for raw meats- not fish at: isdhealth@boston.gov
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Printed menu without disclosure or reminder regarding consumption of raw foods. Update menu with reminder and disclosure.
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.
Bamboo skewers cleaned for reuse. Discard single use skewers after use. Bamboo oke bowl for seasoning sushi rice. Provide antibacterial plastic oke bowl for sushi rice.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-501.17-PFCleaning and sanitizing
Official Wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s Notes
Dish machine out of dish detergent. Monitor chemical levels to ensure dish machine has detergent at all times.
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.
Mutiple packages of raw fish in reduced oxygen packaging. Onions in oil in reduced oxygen packaging. Onions discarded. All fish packages cut open. Discontinue using reduced oxygen packaging for raw fish or cooked foods. Apply for HACCP variance to use reduced oxygen packaging for raw meats- not fish at: isdhealth@boston.gov
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Printed menu without disclosure or reminder regarding consumption of raw foods. Update menu with reminder and disclosure.
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.
Bamboo skewers cleaned for reuse. Discard single use skewers after use. Bamboo oke bowl for seasoning sushi rice. Provide antibacterial plastic oke bowl for sushi rice.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-501.17-PFCleaning and sanitizing
Official Wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s Notes
Dish machine out of dish detergent. Monitor chemical levels to ensure dish machine has detergent at all times.
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 5, 2024 · Original Source
Inspection
May 22, 2024
Passed
3 recorded violations
minorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Remove two stools and table from inside passage way to food preparation areas provide "employees only" signage at pass through area to bar and kitchen to dissuade entrance of unauthorized persons.
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.
ROP packaged yellow tail vacum sealed at sister restaurant in cambridge. PIC could not produce a HACCP plan for process or product invoice. Product removed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
High Temp Dish machine with error message to add detergent and rinse aid when full. Unit not ready for cycle when turned on. Repair.
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, May 22, 2024 · Original Source
Inspection
May 14, 2024
Failed
3 recorded violations
minorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Remove two stools and table from inside passage way to food preparation areas provide "employees only" signage at pass through area to bar and kitchen to dissuade entrance of unauthorized persons.
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.
ROP packaged yellow tail vacum sealed at sister restaurant in cambridge. PIC could not produce a HACCP plan for process or product invoice. Product removed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
High Temp Dish machine with error message to add detergent and rinse aid when full. Unit not ready for cycle when turned on. Repair.
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.