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Kura Revolving Sushi Bar

November 12, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

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

Inspector note: Noted Avocado at 47F on the cookline.Remove and store in the refrigeration below 41F
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: Recorded 0PPM with the strip of low temp dish machine.Monitor the sanitzer level/COS by the PIC
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail
Conformance with Approved Procedures (P)critical

Inspector note: Noted recipe change for the sushi rice from the HACCP plans submitted and approved by the Health Division .Resubmit the updated HACCP plan with Lab test
code 590.008/8-103.12-P*** · critical food-safety factorstatus: Fail
(B) Cooling Methods (C)

Inspector note: Noted cut avocado stored in a container out of the refrigeration temped at 47F.Retrain staff
code 590.003/3-501.15-C* · lower-severity findingstatus: Fail
Standards of Identity (C)

Inspector note: Label all the squeeze bottles on the cookline.
code 590.003/3-601.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 10, 2025: 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.