Cooked?✕
Hoshi Ya
July 28, 2026 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings12
- critical findings2
Failed findings
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Observed fried sweet potatoes and shrimp stored outside of active hot holding at 82F that per the person in charge had been cooked at or around 3:00pm; the person in charge voluntarily discarded the foods after the observation hot hold TCS foods at or above 135F.
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Conformance with Approved Procedures (P)criticalInspector note: No 2026 lab pH rice test or parasite destruction letters could be presented during the inspection; provide.
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: No written procedures to handle a vomit and diarrhea event could be presented during the inspection; provide.
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(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Inspector note: Posted Allergen Awareness certificate expired January 1 2024; have at least one person go through the allergen awareness training and provide the updated certificate.
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Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Inspector note: The establishment's online menu does not have a consumer advisory reminder; provide verbiage stating "Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness."
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Effectiveness-Hair Restraints (C)Inspector note: Food handlers observed handing and preparing foods without effective hair restraints; provide.
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In-Use Utensils Between-Use Storage (C)Inspector note: Observed in-use rice paddle stored in 82F water observed inside bulk food containers deli containers without handles touching food; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water and utensils should have handles to prevent possible contamination by hands.
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Temperature Measuring Devices-Functionality (C)Inspector note: Observed multiple cold holding units without internal thermometers; provide.
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Cutting Surfaces (C)Inspector note: The large wood cutting board in the kitchen is heavily scored and scratched; resurface or replace the cutting board.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: Observed the exterior surfaces of the cold holding units in the freezer heavily soiled in the kitchen floors walls and ceilings heavily soiled the interior of the deep fat fryer cabinet the lattice wood structure above the sushi bar is heavily encrusted in dust and soils and exteriors of cooking equipment heavily soiled; clean and sanitized of soils and grease.
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Maintaining Refuse Areas and Enclosures (C)Inspector note: At the exterior refuse area observed a discarded HVAC duct a broken bench a shopping cart and other items strewn about in the exterior trash area; remove and maintain the area free of unnecessary items.
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Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)Inspector note: The yellow hood inspection sticker shows service was done in June 2026 but that the expiration month is also June. Have your approved hood cleaner provide an updated hood inspection sticker with the correct expiration month.
What changed since the previous inspection?
Compared with Fail on February 5, 2025: 11 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.
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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.