Gachi Sushi & Noodles
Last inspected: Mar 10, 2026
61
Score
Going back to 2023, Gachi Sushi & Noodles has seven inspections in the public record. Inspectors last stopped by on Mar 10, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Looking across the full record, “(2) and (b) time/temperature control for safety food hot” is the recurring theme, flagged three times.
That's lower than the typical East Boston restaurant, which scores around 91. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: At the large open air cold holding unit observed seaweed salad at 60F and salmon onigiri at 60F the external thermometer read 53F and the internal analog thermometer read 54F; at the taller open air cooler observed bubble tea at 60F and orange juice at 70F. The person in charge voluntarily discarded all the foods as they had been placed in the open air coolers at or around 10:00am today. Have a repair person service the open air coolers so that they hold TCS foods at or below 41F.
590.003/3-501.16-P
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: At the warewashing machine the data plate indicates that the final rinse temperature is 180F and is using heat to sanitize but the location lacks an irreversible thermometer to test the maximum temperature; provide an irreversible thermometer to test the warewashing machine.
590.004/4-302.13-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: The person in charge was unable to name the five reportable symptoms and the six reportable illnesses they were unable to identify if their warewashing machine was a high heat or chemical sanitizing machine and could not demonstrate how to test their quats sanitizer at the three compartment sink because they were not able to determine what kind of test strips they had on site they were all pH test strips and no cholrine or quats test strips were on site. Provide a person in charge who is knowlegable about food safety illness policy and sanitization.
590.002(D)/2-103.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: The location uses quats sanitzer at the three compartment sink and at the red sanitizer buckets but were not able to produce a quats testing device; provide. The health inspector left their quats test strips with the establishment so they can test their sanitizer until they can provide their own.
590.004/4-302.14-PF
Temperature measuring devices-functionality (c)
Inspector notes: At the tall open air cooler there is no external temperature measuring device; provide temperature measuring devices in conspicious locations.
590.004/4-204.112-C
61
Sep 30, 2025
Routine
1 critical violation.
View 1 violation
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Onigiri (cooked)Tuna triangles - 75F Fried shrimp and cooked salmon offered at room temperature as well. / Ensure proper holding of 41F or below. Any Onigiri made more than 2 hours ago will be voluntarily disposed of the remaining made 1 hour ago can be cooled to 41F or below and kept under refrigeration.
590.003/3-501.16-P
86
Mar 25, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Fried rice placed in ambient temperature since morning (per PIC) registered 80F. PIC voluntarily discarded the rice. Mantain at 135F or above.
590.003/3-501.16-P1
Conformance with approved procedures (pf)
Inspector notes: No log results registered today for sushi rice. Register properly.
590.008/8-103.12-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hnadsing used to store soiled Containers.. Discontinue. Use for handwashing only.
590.005/5-205.11-PF
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: Observed bowls used to dispense bulk food items. Use handled utensils only.
590.004/4-903.11-C1
In-use utensils between-use storage (c)
Inspector notes: Knifes stored between equipments . Discontinue store on a clean/sanitizer surface only.
590.003/3-304.12-C
64
Aug 21, 2024
Routine
2 major violations. 2 minor violations.
View 4 violations
Hand drying provision (pf)
Inspector notes: Paper towel missing at handsink near cooking line. Provide.
590.006/6-301.12-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink near cooking line blocked with a fan on it and a soiled bowl with water in it. PIC removed it. Use for hand washing only and keep accessible.
590.005/5-205.11-PF
Nonfood contact surfaces (c)
Inspector notes: Exterior of some equipment and shelves at prep area/cooking line soiled. Clean properly.
590.004/4-602.13-C
Cleaning frequency and restrictions (c)
Inspector notes: Floor under and around cooking line and under and around dish machine/grease trap area soiled. Clean all properly.
590.006/6-501.12-C
74
May 1, 2024
Routine
2 critical violations. 2 minor violations.
View 4 violations
Conformance with approved procedures (p)
Inspector notes: Letters of guarantee expired. Provide current ones.
590.008/8-103.12-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Tuna at sushi station registered 46F Unit interior thermometer registers 48F door left half-open. PIC closed the door and temperature fell fast towards 41F. Mantain all TCS food at 41F or below all the time.
590.003/3-501.16-P
Food preparation (c)
Inspector notes: Same bamboo matts used for raw and cooked sushi preparation. Use separate matts.
590.003/3-305.14-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloth at sushi station stored wet on counters. Store properly in sanitizer solution.
590.003/3-304.14-C
67
Oct 31, 2023
Routine
1 major violation. 2 minor violations.
View 3 violations
Conformance with approved procedures (pf)
Inspector notes: Sushi rice pH is not being logged / Every batch of new acidified sushi rice is to be pH tested using the meter on site the pH must be logged daily for every batch. Establishment makes up to 6 batches per day. Logs shall not be dry logged and must be initialed by the person testing the rice. Ensure any corrective actions that may need to be taken are also noted on the logs. Rice was successfully tested during my inspection at 4.1 and will be logged for this batch
590.008/8-103.12-PF
In-use utensils between-use storage (c)
Inspector notes: Utensils stored in stagnant water / Discontinue and keep utensils clean and dry or in a water temp of 135F or greater
590.003/3-304.12-C
Thawing (c)
Inspector notes: Fish and chicken thawing at room temperature / Discontinue and thaw using one one of the following methods: Under cold running water Under refrigeration As part of the cooking process
590.003/3-501.13-C
82
Sep 13, 2023
Routine
1 major violation.
View 1 violation
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Menu is missing the disclaimer (*) portion of the consumer advisory / Provide a proper disclaimer next too all items that are served raw or offered undercooked TV menu is missing the consumer advisory / Provide a full consumer advisory on all the items served raw or offered undercooked on the TV menus
590.003/3-603.11-PF
90
Frequently Asked Questions
When was Gachi Sushi & Noodles last inspected?
The most recent health inspection at Gachi Sushi & Noodles on file is from Mar 10, 2026. The public record contains seven inspections in total.
What is the most common violation at Gachi Sushi & Noodles?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited three times, more than any other issue at Gachi Sushi & Noodles.
How does Gachi Sushi & Noodles compare to other restaurants in East Boston?
Gachi Sushi & Noodles most recently scored 61 out of 100, which is lower than the East Boston average of 91.
Has Gachi Sushi & Noodles' inspection record improved over time?
Results have been roughly steady. Inspections at Gachi Sushi & Noodles have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Gachi Sushi & Noodles 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 Gachi Sushi & Noodles inspected?
Based on the inspection history on file, Gachi Sushi & Noodles is inspected around three times per year on average.
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