Fire & Ice
Last inspected: May 1, 2026
70
Score
Going back to 2022, Fire & Ice has 14 inspections in the public record. The newest entry in the record is dated May 1, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Repairing-premises structures attachments and fixtures-methods” comes up most often, recorded six times in the inspection record.
By comparison, the average Boston facility scores 86, putting Fire & Ice on the weaker side. The record is unremarkable in either direction.
14
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
May 1, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Backflow prevention (p)
Inspector notes: At the designated prep sink in the second floor kitchen there is no observable air gap and the person in charge was not sure if there was an air gap somewhere else where the pipe leads to; have a licensed plumber inspect the prep sink and determine if there is an air gap and if there is not have the licensed plumber pull proper permits and install an air gap.
590.005/5-402.11-P
Mechanical warewashing equipment hot water sanitization temperatures (pf)
Inspector notes: At the main kitchen warewashing machine the person in charge states that the machine is set up to sanitize using chemicals but tested at 0ppm chlorine and using an irreversible thermometer the maximum temperature recorded was 158F; the person in charge placed a phone call with the servicing company to repair the machine and the three compartment sink was set up while the health inspector was on site and tested at 400ppm quats; while sanitizing by heat the minimum temperature shall be 165F.
590.004/4-501.112-PF
Handwashing signage (c)
Inspector notes: In the restrooms on the second floor there is no handwashing signage; provide handwashing signage at all hand sinks.
590.006/6-301.14-C
In-use utensils between-use storage (c)
Inspector notes: Observed an employee using a metal bowl without handles to scoop ice from the ice machine into an ice container; utensils used to move foods including ice used for drinks shall have handles.
590.003/3-304.12-C
70
Nov 14, 2025
Routine
1 critical violation.
View 1 violation
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Bar dish machine not testing for chlorine sanitizer. Service machine as needed.
590.004/4-501.114-P
86
Jul 24, 2025
Routine
1 major violation. 1 minor violation.
View 2 violations
(a )cooling methods (pf)
Inspector notes: Cooked pasta in covered containers at 77F. Cool pasta completely to 41F before storing in covered containers. Spred out on sheet trays to cool.
590.003/3-501.15-PF
System maintained in good repair (c)
Inspector notes: Pipe under kitchen dish machine leaks. Repair as needed.
590.005/5-205.15-C
86
Apr 11, 2025
Routine
No violations found.
100
Dec 18, 2024
Routine
2 critical violations. 1 major violation.
View 3 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw chicken stored above cooked chicken in walk-in refrigerator. Corrected on site. Retrain staff to store raw meat below cooked foods and produce.
590.003/3-302.11-P
Reheating for hot holding (p)
Inspector notes: Cooked pork in steam table at 110F. Reheated to 171F. Retrain staff to reheat cooked foods for hot holding to 165F before placing into steam table.
590.003/3-403.11-P
Segregation and location-distressed merchandise (pf)
Inspector notes: Tomatillo salsa dated 10 days prior. Discarded by PIC. Prepped foods may only be held for 7 days. Review with staff.
590.006/6-404.11-PF
67
Oct 3, 2024
Routine
No violations found.
100
May 30, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Cooling (p)
Inspector notes: Fried rice from previous day 52F. Discarded by PIC. Review cooling methods with staff.
590.003/3-501.14-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of ice chite with black mold-like substance. Clean and maintain.
590.004/4-601.11-PF
(a )cooling methods (pf)
Inspector notes: Cooked pasta in plastic containers at 65F. Cooked in past hour. Spread out on sheet tray to cool completely. Do not store cooked foods covered until cooled to 41F. REview cooling methods with staff.
590.003/3-501.15-PF
Nonfood-contact surfaces (c)
Inspector notes: Soiled 2x4 pieces of wood propping up deli refrigeration unit. Discard and replace with materials that are cleanable durable and non-absorbent.
590.004/4-101.19-C
67
Jun 13, 2023
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Cooling (p)
Inspector notes: Six 12 cup coveredbplastic containers of cooked fried rice datemarked 06/12/23 in the walkin refrigeration unit with temperatures of 46F-50F Reviewed cooling procedures with the PIC Product was voluntarily discarded and denatured by the PIC
590.003/3-501.14-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Internal panel of the ice machine with black mold like buildup Can opener blade with encrusted sticky soils Clean equipment with proper frequency
590.004/4-601.11-PF
Ventilation hood systems adequacy (c)
Inspector notes: Excessive amounts of steam coming from the high temperature dishwasher that fills the warewashing area and hall to kitchen. Steam is causing large amounts of condensation to accumulate on all surfaces- Repair ventilation system at the high temperature dishwasher to properly remove steam
590.004/4-301.14-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Ventilation system on high temperature dish machine is not properly working to remove steam from the unit- Repair
590.004/4-501.11-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Numerous areas of the ceiling throughout the kitchen damaged or with stained tiles- Repair
590.006/6-501.11-C
67
Apr 12, 2023
Routine
1 minor violation.
View 1 violation
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Numerous areas of the ceiling in the kitchen in disrepair- Areas of ceiling hanging lower and other areas repaired with duct tape Floors in lower area with damage Floors of kitchen with broken missing tiles Wall in basement bathroom with damage Lower area of display units in service area with unfinished wood-
590.006/6-501.11-C
95
Mar 13, 2023
Routine
1 major violation. 1 minor violation.
View 2 violations
Temperature measuring devices-functionality (pf)
Inspector notes: Wash gauge 130 F on high temp dish machine The PIC called dishwashing company and will email the techs report upon completion All ware washing will be performed in 3 bay
590.004/4-204.112-PF
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Ceiling in direpair throughout kitchen/prep/ware washing areas Walls in ware washing area has openings Exposed insultion on pipe above chairs in basement Floor throughout basement is in disrepair Wall in basement bathroom in disrepair
590.006/6-501.11-C
86
Mar 7, 2023
Routine
1 critical violation. 6 major violations. 13 minor violations.
View 20 violations
Equipment food-contact surfaces and utensils-frequency (p)
Inspector notes: Built up soils on interior of ice machine in basement
590.004/4-602.11-P
Hand drying provision (pf)
Inspector notes: Paper towels at hand sink in kitchen/prep are not in a dispenser
590.006/6-301.12-PF
Temperature measuring devices-functionality (pf)
Inspector notes: Wash gauge 110 F on high temp dish machine
590.004/4-204.112-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Consumer advisory missing on Sushi menus
590.003/3-603.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Multiple Priority Priority foundation and core violations noted on inspection providing proof that employees have not been trained in food safety and sanitation and overseeing day to day operations per code (see inspection for violations noted).
590.002(D)/2-103.11-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: Vomiting and diarreal kit not complete Written procedures are not filled out
590.002/2-501.11-PF
Capacity-quantity and availability (pf)
Inspector notes: Hot water at sushi bar hand sink 55 F - another hand sink is located at the bar which has hand soap drying device and hot and cold running water Hot water at hand sink next to high temp dish machine 55 F Hot water at hand sink next ot mop closet is 55 F Plumber called and arrived during inspection Food prep and ware washing were being performed prior to my arrival and during inspection
590.005/5-103.11-PF
Maintaining premises unnecessary items and litter (c)
Inspector notes: Remove all broken/unused/unnecessary articles from premises including basement Items on top of lockers
590.006/6-501.114-C
Handwashing signage (c)
Inspector notes: Hand washing sinks at grill bars (up and down) kitchen/ware washing do not have signage reminding employees to wash hands (signage provided via emai at time of inspection).
590.006/6-301.14-C
Toilet rooms enclosed (c)
Inspector notes: Basement bathrooms are not self closing
590.006/6-202.14-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Built up soils on floors walls ceiling and attachments in kitchen/prep/ware washing/bars/basement/storage areas Dusty vents on ceiling in bathrooms
590.006/6-201.11-C
Toilet room receptacle covered (c)
Inspector notes: No covers for waste receptacles in bathrooms in basement
590.005/5-501.17-C
Cooking and baking equipment (c)
Inspector notes: Built up soils on cooking equipment
590.004/4-602.12-C
Warewashing equipment cleaning frequency (c)
Inspector notes: Built up soils on drain boards at 3 bay sink and high temp dish machine
590.004/4-501.14-C
Cutting surfaces (c)
Inspector notes: Worn cutting boards in sushi prep/food prep/kitchen areas
590.004/4-501.12-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Using milk crates for shelving in food prep/soda box storage (off ware washing area) and basement
590.003/3-305.11-C
Wiping cloths use limitation (c)
Inspector notes: In use wiping cloths not stored in sanitizing solution in ware washing food prep and bar areas
590.003/3-304.14-C
In-use utensils between-use storage (c)
Inspector notes: Utensils stored on oven door handles in kitchen/prep
590.003/3-304.12-C
Receptacles (c)
Inspector notes: Vegetable oil barrel in basement heavily soiled
590.005/5-501.13-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Ceiling in direpair throughout kitchen/prep/ware washing areas Walls in ware washing area has openings Wall in basement is in disrepair beyond ice machines Exposed insultion on pipe above chairs in basement Floor throughout basement is in disrepair Wall in basement bathroom in disrepair
590.006/6-501.11-C
25
Dec 15, 2022
Routine
1 major violation. 2 minor violations.
View 3 violations
Food-contact surfaces-cleanability (pf)
Inspector notes: Metal bowl being used to dispense out of bul food containers. Discontinue and use handled scoops in oreder to rpevent contamination from hands.
590.004/4-202.11-PF
System maintained in good repair (c)
Inspector notes: Pipe under the 3 bay sink is leaking. Address and make any necessary repairs.
590.005/5-205.15-C
Nonfood-contact surfaces (c)
Inspector notes: Handles to the hand sinks in both mens and womans rooms were missing. Address and make any necessary repairs. Hand sinks were still functional at the time of the inspection.
590.004/4-202.16-C
82
Sep 13, 2022
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Low temperature dishwasher located in the lower level at the bar/sushi area testing at 0ppm chlorine. A call was made at the time of the inspection for repairs- All equipment will be brought to the High Temperature machine located on the upper level 09/06/22 Low temperature dishwasher at the bar testing at 0ppm Repairs were made by Ecolab- Establishment is priming the machine during the cycle to ensure sanitizer levels were correct Low temperature dish machine must automatically dispense sanitizer
590.004/4-501.114-P
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: Irreversible thermometer unavailable at the establishmnet- Provide either thermal stripps or irreversible termometer for the high temperature dishwasher located on upper level. Temperature at the time of the inspection was at 156F Wash/ 183F Rinse
590.004/4-302.13-PF
Surface characteristics-indoor areas (c)
Inspector notes: Adhesive material has been used at all sinks at the walls throughout the kitchen. In numerous areas the adhesive material is damaged with mold like buildup on it. Remove and make prper repairs to make all surfaces smooth durable nonpourous and cleanable
590.006/6-101.11-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Floors in lower level sushi area/bar and in kitchen located on the upper floor with heavily worn grout between the tiles allowing waterto pool- Make proper repairs
590.006/6-501.11-C
Surface characteristics-indoor areas (c)
Inspector notes: Ceiling above sushi bar decorative open metal with exposed vents and ducts above Small section of area has been covered with plexiglass Provide surface above bar area that is smooth nonpourous durable and cleanable
590.006/6-101.11-C
System maintained in good repair (c)
Inspector notes: Wash bay of the 3 bay sink located on the upper level leaking into a bucket below- Make proper repairs
590.005/5-205.15-C
64
Aug 31, 2022
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Low temperature dishwasher located in the lower level at the bar/sushi area testing at 0ppm chlorine. A call was made at the time of the inspection for repairs- All equipment will be brought to the High Temperature machine located on the upper level
590.004/4-501.114-P
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: Irreversible thermometer unavailable at the establishmnet- Provide either thermal stripps or irreversible termometer for the high temperature dishwasher located on upper level. Temperature at the time of the inspection was at 156F Wash/ 183F Rinse
590.004/4-302.13-PF
System maintained in good repair (c)
Inspector notes: Wash bay of the 3 bay sink located on the upper level leaking into a bucket below- Make proper repairs
590.005/5-205.15-C
Surface characteristics-indoor areas (c)
Inspector notes: Adhesive material has been used at all sinks at the walls throughout the kitchen. In numerous areas the adhesive material is damaged with mold like buildup on it. Remove and make prper repairs to make all surfaces smooth durable nonpourous and cleanable
590.006/6-101.11-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Floors in lower level sushi area/bar and in kitchen located on the upper floor with heavily worn grout between the tiles allowing waterto pool- Make proper repairs
590.006/6-501.11-C
67
Frequently Asked Questions
When was Fire & Ice last inspected?
The most recent health inspection at Fire & Ice on file is from May 1, 2026. The public record contains 14 inspections in total.
What is the most common violation at Fire & Ice?
Across the inspection record, “repairing-premises structures attachments and fixtures-methods” has been cited six times, more than any other issue at Fire & Ice.
How does Fire & Ice compare to other restaurants in Boston?
Fire & Ice most recently scored 70 out of 100, which is lower than the Boston average of 86.
Has Fire & Ice's inspection record improved over time?
Results have been roughly steady. Inspections at Fire & Ice have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fire & Ice means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fire & Ice inspected?
Based on the inspection history on file, Fire & Ice is inspected around four times per year on average.
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