Mizu Matcha

• resultPass
• critical violations0
• last inspectedJune 5, 2026
• address217 Newbury St, Boston 02116

Is Mizu Matcha clean?

Mizu Matcha is currently Pass from Boston Inspectional Services, Health Division, from an inspection on June 5, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Mizu Matcha?

These are the violations recorded at the most recent inspection on June 5, 2026, in plain English, with the city's own wording underneath.

• ⚠️When to Wash (P) • During the inspection observed lack of handwashing between tasks before washing dishes at the 3-compartment sink after handling soiled dishes and before handling foods and food contact surfaces. Retrain staff on proper hand washing.critical
  When to Wash (P) • During the inspection observed lack of handwashing between tasks before washing dishes at the 3-compartment sink after handling soiled dishes and before handling foods and food contact surfaces. Retrain staff on proper hand washing.
• ⚠️(A)-(P) Person-In-Charge-Duties (Pf) • The designated person in charge is not a certified food protection manager; they were not able to answer questions about food safety temperatures illness policy was unable to identify what sanitizer the location uses on food contact surfaces or how to test the sanitizer solution; provide a person in charge who is knowlegable about food safety illness policy and sanitization.
  (A)-(P) Person-In-Charge-Duties (Pf) • The designated person in charge is not a certified food protection manager; they were not able to answer questions about food safety temperatures illness policy was unable to identify what sanitizer the location uses on food contact surfaces or how to test the sanitizer solution; provide a person in charge who is knowlegable about food safety illness policy and sanitization.
• ⚠️Miscellaneous Sources of Contamination (C) • Observed cups with small whisks stored directly next to the front of house handwashing sink without any protection from splashes during the handwashing process; do not store food contact surfaces near handwashing sink where prone to possible contamination.
  Miscellaneous Sources of Contamination (C) • Observed cups with small whisks stored directly next to the front of house handwashing sink without any protection from splashes during the handwashing process; do not store food contact surfaces near handwashing sink where prone to possible contamination.
• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Rehydrated and prepared boba pearls held on counter without any active cold holding at 83F staff claim the product had been prepared an hour earlier; the health inspector instructed the staff to prepare an ice bath in large hotel pan and place the smaller containers into the larger hotel pan to properly cool and cold hold the boba pearls; hold TCS foods at or below 41F.critical
  (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Rehydrated and prepared boba pearls held on counter without any active cold holding at 83F staff claim the product had been prepared an hour earlier; the health inspector instructed the staff to prepare an ice bath in large hotel pan and place the smaller containers into the larger hotel pan to properly cool and cold hold the boba pearls; hold TCS foods at or below 41F.
• ⚠️Temperature Measuring Devices-Functionality (C) • No internal thermometers observed in cold holding units; provide internal thermometers in all cold holding units.
  Temperature Measuring Devices-Functionality (C) • No internal thermometers observed in cold holding units; provide internal thermometers in all cold holding units.
• ⚠️Food Temperature Measuring Devices (Pf) • No food thermometer was able to be presented during the inspection; a food establishment should have a thin stemmed food thermometer capable of measuring hot and cold foods at all times.
  Food Temperature Measuring Devices (Pf) • No food thermometer was able to be presented during the inspection; a food establishment should have a thin stemmed food thermometer capable of measuring hot and cold foods at all times.
• ⚠️(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C) • The walls in the back prep area are heavily soiled with food splash stains the cloth curtain that divides the front and rear area is heavily soiled the surfaces of the back prep area handwashing sink are heavily soiled; clean and sanitize of soils.
  (B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C) • The walls in the back prep area are heavily soiled with food splash stains the cloth curtain that divides the front and rear area is heavily soiled the surfaces of the back prep area handwashing sink are heavily soiled; clean and sanitize of soils.
• ⚠️Using a Handwashing Sink-Operation and Maintenance (Pf) • Observed an employee rinsing out and dumping soiled water into the handwashing sink in the front area; retrain staff on proper handwashing sink usage - handwashing sinks are for hand washing only.
  Using a Handwashing Sink-Operation and Maintenance (Pf) • Observed an employee rinsing out and dumping soiled water into the handwashing sink in the front area; retrain staff on proper handwashing sink usage - handwashing sinks are for hand washing only.
• ⚠️System Maintained in Good Repair (C) • The only handwashing sink in the back prep area is not working and has been disconnected from the water supply to prevent leaks the only other handwashing sink is through a door in the front of house area; have a licensed plumber repair the handwashing sink. Staff indicate that the back of house handwashing sink broke a few days ago but a repair has been ordered.
  System Maintained in Good Repair (C) • The only handwashing sink in the back prep area is not working and has been disconnected from the water supply to prevent leaks the only other handwashing sink is through a door in the front of house area; have a licensed plumber repair the handwashing sink. Staff indicate that the back of house handwashing sink broke a few days ago but a repair has been ordered.
• ⚠️Outer Openings Protected (C) • During the entirety of the inspection the entrance door was propped open and the side entrances to the building's shared hallway were propped open; doors to food service areas and exterior doors should be closed to prevent pest entry.
  Outer Openings Protected (C) • During the entirety of the inspection the entrance door was propped open and the side entrances to the building's shared hallway were propped open; doors to food service areas and exterior doors should be closed to prevent pest entry.
• ⚠️Repairing-Premises Structures Attachments and Fixtures-Methods (C) • There are multiple damaged floor tiles in the back of house area; repair or replaces the damaged and missing floor tiles.
  Repairing-Premises Structures Attachments and Fixtures-Methods (C) • There are multiple damaged floor tiles in the back of house area; repair or replaces the damaged and missing floor tiles.
• ⚠️There is no allergy warning observed on any menus; provide an allergy warning stating "Before placing your order please inform your server if someone in your party has an allergy"
  There is no allergy warning observed on any menus; provide an allergy warning stating "Before placing your order please inform your server if someone in your party has an allergy"

When was Mizu Matcha last inspected?

Mizu Matcha has 28 inspections on record going back to September 9, 2021. The 12 most recent are shown below.

Mizu Matcha vs Back Bay

Back Bay runs 81% clean across 519 tracked restaurants — 417 clean, 46 mid, 50 cooked.

Against the 519 spots Cooked tracks in Back Bay, this one comes out cleaner than 19% of them.

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• ? Bgood
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See every restaurant inspection in Back Bay →

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 June 5, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.