Kyo Inc.

• official resultPass
• resultPass
• inspection typeRetail Food
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Fried shrimp in ambient air at 80F. Discaded. Ensure proper hot holding at 135F or above.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
  Inspector note: Cooked salmon date marked 7.28. PIC discarded. PIC stated wrong cover had been put on with the wrong date. Ensure all foods held longer than 24 hours have date marking.
  code 590.003/3-501.17-PF** · serious findingstatus: Pass
• ✓(A) Certified Food Protection Manager (C)
  Inspector note: Allergy certificate observed expired. Update.
  code 590.002(C)/2-102.12-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 11, 2026: 3 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.