Brighton Sushi and Fry
Last inspected: Oct 8, 2025
30
Score
The inspection history at Brighton Sushi and Fry is still short, with only one visit logged. On Oct 8, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
That's lower than the typical Brighton restaurant, which scores around 88.
1
Inspections
0
Critical latest
8
Major latest
8
Minor latest
Inspection History
Oct 8, 2025
Routine
8 major violations. 8 minor violations.
View 16 violations
Common name-working containers (pf)
Inspector notes: At the front counter there was a spray bottle with blue liquid inside of it; the PIC states there was glass cleaner inside. Provide labels for working containers of chemicals after they have been removed from their original containers.
590.007/7-102.11-PF
Hand drying provision (pf)
Inspector notes: The hand sink on the first floor has no paper towels or an air dryer. Provide.
590.006/6-301.12-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: There is no V/D procedures or kit available on site. Provide procedures and a kit to clean a vomit or diarrhea event.
590.002/2-501.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: The certified food protection manager was unable to answer questions correctly regarding minimum cooking temperatures of chicken or steak or the correct minimum hot holding temperature for TCS foods; the person in charge was unable to name any symptoms or illnesses required to be reported for food workers. The person in charge must be knowledgable in the areas of food safety temperatures and illnesses and symptoms required to restrict or exclude food workers.
590.002(B)/2-102.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: Location is using chlorine to sanitize wares and at the three compartment sink but does not have a test kit. Provide a test kit for sanitizer used at location.
590.004/4-302.14-PF
(b) good repair and calibration (pf)
Inspector notes: The external thermometer of the walkin refrigerator in the basement read 20F and the internal thermometer inside the walkin read 20F; testing shredded cheese with the inspector's calibrated thermometer from the walkin cooler was 42F. Repair or replace external and internal thermometers to that they are accurate.
590.004/4-502.11-PF
Handwashing sinks installation (pf)
Inspector notes: The hand sink on the first floor has no hot water coming out when the hot water knob is turn on and only ambient water from the cold water knob. Hot water must be provided from all hand sinks of at least 100F.
590.005/5-202.12-PF
Controlling pests (pf)
Inspector notes: On the stairs leading down to the basement and surfaces near the stairs there is excessive small rodent droppings; in the basement on multiple surfaces (floors shelving cabinets) there is excessive rodent droppings. Clean and sanitize all surfaces with rodent droppings. Provide a licensed pest control operator to treat for mice and provide IPM reports to damien.yee@boston.gov until a clean report is attained.
590.006/6-501.111-PF
Toilet room receptacle covered (c)
Inspector notes: The trash receptacle in the restroom is not covered; provide a covered waste receptacle.
590.005/5-501.17-C
Light bulbs protective shielding (c)
Inspector notes: The lighbulbs in above the chest freezers and above the first floor walkin are missing coverings; repair or replace so that the lightbulbs are shielded coated or protected.
590.006/6-202.11-C
Miscellaneous sources of contamination (c)
Inspector notes: There is no prep sink to wash produce only a three compartment sink and hand sinks. Per the person in charge they do plan to have produce for their menu items. Have a licensed plumber provide a report on installing a prep sink at the premise and send to damien.yee@boston.gov
590.003/3-307.11-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: In the basement there is excessive items unrelated to the restaurant per the person in charge that are left from the prior owner; remove items from the basement unrelated to the business to allow proper cleaning.
590.006/6-501.114-C
Cutting surfaces (c)
Inspector notes: The white cutting board on the sandwich cooler is heavily scored and soiled; resurface or replace.
590.004/4-501.12-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Gaskets for the small chest freezer and the walkin cooler in the basement are torn; repair or replace.
590.006/6-501.11-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Ceiling walls and floors near the pizza ovens are heavily soiled with grease; interior of microwave at front counter is heavily soiled; floors underneath front prep table are heavily soiled; the fan guard inside the upstairs and downstairs walk in coolers are heavily encrusted with dust. Clean and sanitize.
590.004/4-601.11-C
Closing toilet room doors (c)
Inspector notes: The door to the restroom is not self closing; provide a self closing door to the restroom.
590.006/6-501.19-C
30
Frequently Asked Questions
When was Brighton Sushi and Fry last inspected?
The most recent health inspection at Brighton Sushi and Fry on file is from Oct 8, 2025. The public record contains one inspection in total.
How does Brighton Sushi and Fry compare to other restaurants in Brighton?
Brighton Sushi and Fry most recently scored 30 out of 100, which is lower than the Brighton average of 88.
What does a high risk rating mean?
A high risk rating at Brighton Sushi and Fry means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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