Inspection record
Gifu Teriyaki and Sushi
705 Massachusetts Av · Boston, MA 02118
5inspections since May 2026
56violations recorded
HE_Passlatest result (city code)
License category: Eating & Drinking w/ Take Out
Inspection history
Aug 24, 2026HE_Pass2 violations
*(A) Certified Food Protection Manager (C)
Ensure the name on allergen awareness certificate matches the food safety certificate as we discussed
*Handwashing Signage (C)
Ensure all designated hand sinks are clearly labeled " Hand Washing Only "
Aug 18, 2026HE_FailExt13 violations
**Food-Contact Surfaces-Cleanability (Pf)
Clean the cutting boards of all sandwich units with deep lacerations and visible soils - replace if soils cannot be removed
***Conformance with Approved Procedures (P)
Ensure the PH for the sushio rice ois being documented for verification after each use
**Identifying Information Prominence-Original Containers (Pf)
Label to properly identify the contents of all clear plastic spray bottles [ Bleach - water - olive oil - sanitizer ]
*Handwashing Signage (C)
Ensure all designated hand sinks are clearly labeled " Hand Washing Only "
*Surface Characteristics-Indoor Areas (C)
Clean floors throughout the facility from all visible food spills
*Nonfood Contact Surfaces (C)
Clean exterior of all cooking equiopment - freezer / refrigeration units and all bulk food storage bins where needed
*Ventilation Hood Systems Filters (C)
Remove all heavily soiled vents in the hood to soak overnight
***Preventing Contamination from Hands (P)
Keep sink clear during hours of operation - remove all utesils and bowls from the basin
*Wiping Cloths Use Limitation (C)
Set up accordingly
*In-Use Utensils Between-Use Storage (C)
Remove all plastic cups being used to dispense condiments / rice and other ingredients - use commercial grade scoops with handles as discussed
*Food Storage Containers Identified with Common Name of Food (C)
Clearly identiy all bulk food storage bins with their proper contents as discussed
*(A) Certified Food Protection Manager (C)
Ensure the name on allergen awareness certificate matches the food safety certificate as we discussed
*Effectiveness-Hair Restraints (C)
All food hanndlers shall wear proper hair restaints while working with foods
Aug 12, 2026HE_Fail11 violations
*Ventilation Hood Systems Filters (C)
Remove all heavily soiled vents in the hood to soak overnight
*Nonfood Contact Surfaces (C)
Clean exterior of all cooking equiopment - freezer / refrigeration units and all bulk food storage bins where needed
*Surface Characteristics-Indoor Areas (C)
Clean floors throughout the facility from all visible food spills
**Identifying Information Prominence-Original Containers (Pf)
Label to properly identify the contents of all clear plastic spray bottles [ Bleach - water - olive oil - sanitizer ]
***Conformance with Approved Procedures (P)
Ensure the PH for the sushio rice ois being documented for verification after each use
***Preventing Contamination from Hands (P)
Keep sink clear during hours of operation - remove all utesils and bowls from the basin
*Effectiveness-Hair Restraints (C)
All food hanndlers shall wear proper hair restaints while working with foods
*Food Storage Containers Identified with Common Name of Food (C)
Clearly identiy all bulk food storage bins with their proper contents as discussed
*In-Use Utensils Between-Use Storage (C)
Remove all plastic cups being used to dispense condiments / rice and other ingredients - use commercial grade scoops with handles as discussed
*Wiping Cloths Use Limitation (C)
Set up accordingly
**Food-Contact Surfaces-Cleanability (Pf)
Clean the cutting boards of all sandwich units with deep lacerations and visible soils - replace if soils cannot be removed
May 12, 2026HE_Pass15 violations
*Wiping Cloths Use Limitation (C)
Set up properly with seperate sanitizing stations for both raw and ready to eat foods
**Conformance with Approved Procedures (Pf)
Acidification for rice is not being recorded daily as it is stated in their HACCP Plan - verify the proper PH level inside the log book as discussed
*Wall and Ceiling Coverings and Coatings (C)
Replace all stained / missing ceiling tiles where needed
*Surface Characteristics-Indoor Areas (C)
Clean floors throughout the facility from all visible soils
*Storage Areas Rooms and Receptacles Capacity and Availability (C)
insuffitient amount of trash receptacles in the rear of the business - address
*Outside Receptacles (C)
Maintain clean after use to rteduce potenrial rodent activity
*Maintaining Refuse Areas and Enclosures (C)
Maintain the trash stoarge area free of loose rubbish and debris -
*Outside Storage Prohibitions (C)
Remove the grease barrel stored on the sidewalk - store on business property where we discussed
*Wiping Cloths Air Drying Location (C)
Discontinue to scatter in use wiping cloths on top of prep tables
*Ventilation Hood Systems Filters (C)
Clean vents above the char grill from heavy grime
**Food-Contact Surfaces-Cleanability (Pf)
Replace compromised cutting boards with deep lacerations
**Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Enlarge the FONT for the " consumer advisory " on all menus - currently is very small and hard to read
***Non-Continuous Cooking of Raw Animal Foods (P)
Discontinue partially cooking raw chicken tenders and leaving them out at room temperture - fully cook and then hot hold at 135F and / or above - or cook to order
*Effectiveness-Hair Restraints (C)
All food handlers need to wear proper hair restaints while working with foods
*Clean Condition-Outer Clothing (C)
Replace soiled aprons throughout the day once they have been compromised
May 4, 2026HE_Fail15 violations
*Maintaining Refuse Areas and Enclosures (C)
Maintain the trash stoarge area free of loose rubbish and debris -
*Storage Areas Rooms and Receptacles Capacity and Availability (C)
insuffitient amount of trash receptacles in the rear of the business - address
*Outside Storage Prohibitions (C)
Remove the grease barrel stored on the sidewalk - store on business property where we discussed
***Non-Continuous Cooking of Raw Animal Foods (P)
Discontinue partially cooking raw chicken tenders and leaving them out at room temperture - fully cook and then hot hold at 135F and / or above - or cook to order
*Wiping Cloths Air Drying Location (C)
Discontinue to scatter in use wiping cloths on top of prep tables
*Wiping Cloths Use Limitation (C)
Set up properly with seperate sanitizing stations for both raw and ready to eat foods
*Effectiveness-Hair Restraints (C)
All food handlers need to wear proper hair restaints while working with foods
*Clean Condition-Outer Clothing (C)
Replace soiled aprons throughout the day once they have been compromised
*Ventilation Hood Systems Filters (C)
Clean vents above the char grill from heavy grime
**Food-Contact Surfaces-Cleanability (Pf)
Replace compromised cutting boards with deep lacerations
**Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Enlarge the FONT for the " consumer advisory " on all menus - currently is very small and hard to read
*Surface Characteristics-Indoor Areas (C)
Clean floors throughout the facility from all visible soils
*Wall and Ceiling Coverings and Coatings (C)
Replace all stained / missing ceiling tiles where needed
**Conformance with Approved Procedures (Pf)
Acidification for rice is not being recorded daily as it is stated in their HACCP Plan - verify the proper PH level inside the log book as discussed
*Outside Receptacles (C)
Maintain clean after use to rteduce potenrial rodent activity
Violation severity marks (*, **, ***) are the city's published violation levels. Result codes are Boston ISD's own codes, shown verbatim - we found no public legend. Methodology