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Douzo Japanese Restaurant

September 30, 2026 · Fail

cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings1

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Raw salmon 46F dumpling 50F. Product out of temperature for less than one hour placed on ice to cool to below 41F.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Wiping Cloths Use Limitation (C)

Inspector note: Food employee observed wringing wiping cloth in handsink and wiping cutting board. Corrected on site.
code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
Good Repair and Proper Adjustment-Equipment (C)

Inspector note: Double door flip to reach in cooler at cookline with broken door gasket. Replace.
code 590.004/4-501.11-C* · lower-severity findingstatus: Fail
Handwashing Signage (C)

Inspector note: Provide signage at sushi bar handsink.
code 590.006/6-301.14-C* · lower-severity findingstatus: Fail
Maintaining Premises Unnecessary Items and Litter (C)

Inspector note: The is an ROP machine in dry storage area. The unit is currently not in use. Remove it from the establishment.
code 590.006/6-501.114-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 19, 2026: 5 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.