Maki Maki

• resultPass
• critical violations0
• last inspectedNovember 25, 2015
• address304 Western Av, Brighton 02135

Is Maki Maki clean?

Maki Maki is currently Pass from Boston Inspectional Services, Health Division, from an inspection on November 25, 2015. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Maki Maki?

These are the violations recorded at the most recent inspection on November 25, 2015, in plain English, with the city's own wording underneath.

• ⚠️Food Container Labels • Several bulk food containers not labeled properly. Provide.
  Food Container Labels • Several bulk food containers not labeled properly. Provide.
• ⚠️Reheating • Hot Holding Station- Flounder 104F Salt and Pepper Shrimp 110F. Unit 147F. PIC states food is been there for 60 Minutes . She removed them and reheated them to 165F. Re-heat properly all PHFs before placing for hot holding.critical
  Reheating • Hot Holding Station- Flounder 104F Salt and Pepper Shrimp 110F. Unit 147F. PIC states food is been there for 60 Minutes . She removed them and reheated them to 165F. Re-heat properly all PHFs before placing for hot holding.
• ⚠️Cooling • Sushi Station-Squid placed for cold holding on ice registered 94F. PIC states it was cooked 30 minutes ago and removed it to freezer.Ensure that proper cooling takes place.critical
  Cooling • Sushi Station-Squid placed for cold holding on ice registered 94F. PIC states it was cooked 30 minutes ago and removed it to freezer.Ensure that proper cooling takes place.
• ⚠️Cold Holding • Sushi Bar -Salmon Avocado Roll 58F Crab Meat Roll 58F Tuna Roll 60F Shrimp 51F Mussels 56F. PIC states that food had been prepared an hour ago and not chilled properly before placing for cold holding. All food out of temperature were removed to freezer unit until reached 41F or below. Maintain all PHFs at 41F or below.critical
  Cold Holding • Sushi Bar -Salmon Avocado Roll 58F Crab Meat Roll 58F Tuna Roll 60F Shrimp 51F Mussels 56F. PIC states that food had been prepared an hour ago and not chilled properly before placing for cold holding. All food out of temperature were removed to freezer unit until reached 41F or below. Maintain all PHFs at 41F or below.
• ⚠️Food Protection • Raw eggs stored in a container above the veggies at the cooking line refrigerating unit. Store properly.
  Food Protection • Raw eggs stored in a container above the veggies at the cooking line refrigerating unit. Store properly.
• ⚠️Food Utensil Storage • Soiled knifes stored between equipment between use. Store properly.
  Food Utensil Storage • Soiled knifes stored between equipment between use. Store properly.
• ⚠️Food Contact Surfaces Design • Plastic cup used to dispense bulk food items in addition to scoops. Use handled utensils only.
  Food Contact Surfaces Design • Plastic cup used to dispense bulk food items in addition to scoops. Use handled utensils only.
• ⚠️Wiping Cloths Clean Sanitize • Wiping cloths at the sushi station stored soiled on the counters. Store properly in sanitizer solution.
  Wiping Cloths Clean Sanitize • Wiping cloths at the sushi station stored soiled on the counters. Store properly in sanitizer solution.
• ⚠️Food Contact Surfaces Clean • Knife stored soiled on the magnetic knife holder. Clean and sanitize properly before storing Ice machine interior soiled. Clean and sanitize properly. Can opener soiled. Clean properly.
  Food Contact Surfaces Clean • Knife stored soiled on the magnetic knife holder. Clean and sanitize properly before storing Ice machine interior soiled. Clean and sanitize properly. Can opener soiled. Clean properly.
• ⚠️Location Accessible • Hand wash sink at the sushi station used as a dump sink. Use for had washing only.critical
  Location Accessible • Hand wash sink at the sushi station used as a dump sink. Use for had washing only.
• ⚠️Improper Maintenance of Walls/Ceilings • Both Hood Vent Stickers at the cooking line expired. Provide current stickers. The Hood area above the grille soiled with grease. Clean properly.
  Improper Maintenance of Walls/Ceilings • Both Hood Vent Stickers at the cooking line expired. Provide current stickers. The Hood area above the grille soiled with grease. Clean properly.
• ⚠️Conformance w/ Approved Procedures • Employee preparing sushi unable to calibrate ph metter properly with both 4.0 amd 7.0 buffers. Re-train properly. PH log missing.Provide.critical
  Conformance w/ Approved Procedures • Employee preparing sushi unable to calibrate ph metter properly with both 4.0 amd 7.0 buffers. Re-train properly. PH log missing.Provide.

When was Maki Maki last inspected?

Maki Maki has 21 inspections on record going back to April 11, 2012. The 12 most recent are shown below.

Maki Maki vs Allston

Allston runs 88% clean across 493 tracked restaurants — 415 clean, 35 mid, 23 cooked.

Against the 493 spots Cooked tracks in Allston, this one comes out cleaner than 12% of them.

Other spots in Allston

• ✓ Qdoba Mexican Grill
  clean · April 22, 2011
• ✓ Teriyaki Joe's
  clean · January 17, 2013
• ✓ Hi Lab Cafe
  clean · April 1, 2019
• ✓ O Yummy Cuisine
  clean · February 22, 2016
• ✓ Licki Licki @ Super 88 Market
  clean · April 5, 2013
• ✓ K Town Chicken
  clean · October 30, 2019

See every restaurant inspection in Allston →

How Boston grades restaurants

Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.

Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated November 25, 2015. Inspection results describe one moment in a kitchen's life, not a permanent verdict.