Hissho Sushi @ Stop & Shop No. 429
Last inspected: May 7, 2026
100
Score
Hissho Sushi @ Stop & Shop No. 429 appears in inspection records 16 times, starting in 2022. The most recent visit was on May 7, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around three violations to closer to zero violations per visit.
When inspectors have written things up, “nonfood contact surfaces” has been the most frequent reason, cited six times.
Compared to the broader Dorchester restaurant scene, where the average is 86, this is a stronger showing. There isn't much in the file that would give a customer pause.
16
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 7, 2026
Routine
No violations found.
100
Jan 21, 2026
Routine
No violations found.
100
Oct 27, 2025
Routine
1 minor violation.
View 1 violation
Using dressing rooms and lockers (c)
Inspector notes: Remove all personal items from the shelf containing single use containers.
590.006/6-501.110-C
95
Jul 10, 2025
Routine
1 critical violation. 1 minor violation.
View 2 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Noted Spicy Tuna @54F prepped half hour ago in the display. Remove and chill at 41F or below before storing for sale.COS by the PIC
590.003/3-501.16-P
Miscellaneous sources of contamination (c)
Inspector notes: Noted prep sink had paper wraps discarded in it. Discontinue and only use prep sink for washing fruits and vegetables
590.003/3-307.11-C
82
Feb 7, 2025
Routine
2 minor violations.
View 2 violations
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: The refrigerator unit in the service area soiled. Clean Upright freezer in the back prep area soiled. Clean
590.004/4-601.11-C
Storage-other personal care items (c)
Inspector notes: Personal items stored in contact with single use containers in the back prep area. Remove and provide a seperate area away from the food/single use items.
590.007/7-209.11-C
90
Nov 6, 2024
Routine
2 critical violations. 2 minor violations.
View 4 violations
Cooling (p)
Inspector notes: Packaged sushi crab roll and california roll in the retail case 60F preped about an hour ago. Removed by PIC and returned to the refrigerator in the back for cooling.Discussed with PIC to chill the product to 41F or below before putting on the retail shelf.Follow produres for cooling packaged food.
590.003/3-501.14-P
Ready-to-eat time/temperature control for safety food disposition (p)
Inspector notes: Noted spicy tuna in a container not date marked. All ready to eat foods need to be date marked if held more than 24 hrs.
590.003/3-501.18-P
Cleaning of plumbing fixtures (c)
Inspector notes: Hand sink heavily soiled.Clean with frequency
590.006/6-501.18-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Floors under the produce sinkheavily soiled.Clean
590.006/6-201.11-C
67
Aug 29, 2024
Routine
1 critical violation. 2 minor violations.
View 3 violations
Cooling (p)
Inspector notes: Packaged sushi salmon avocado roll in retail case 46.8FCalifornia roll sealegs 43F.Prepared within the hour. Removed by person in charge and returned to refrigeration og 38F to cool properly. Follow procedures for cooling of packaged TCS foods
590.003/3-501.14-P
Cutting surfaces (c)
Inspector notes: Cutting board heavily scored. Resurface or replace. Scored areas habour bacteria.Cutting board on order per PIC.
590.004/4-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Heavy black grease drips from hood above. Floor under and around the equipment has heavy debris. Ensure adequate cleaning to remove.
590.004/4-602.13-C
78
Aug 15, 2024
Routine
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
System maintained in good repair (p)
Inspector notes: Hand sink and the prep sink are draining onto the floor. Employee utilizing warewash hand sink for hand washing and 3 compartment sink to rinse vegetables. Provide immediate repair to utilize appropriate sinks at the sushi preparation area.
590.005/5-205.15-P
Cooling (p)
Inspector notes: Packaged sushi salmon avocado roll in retail case 54F.Prepared within the hour. Removed by person in charge and returned to refrigeration og 38F to cool properly. Follow procedures for cooling of packaged TCS foods
590.003/3-501.14-P
(a) & (c) responsibility of permit holder person in charge and conditional employees (p)
Inspector notes: Unable to state symptoms for exclusion and restriction from work as a food handler. Review.
590.002(E)/2-201.11-P
Records creation & retention (pf)
Inspector notes: Records not available for fish parasite destruction. Provide.
590.003/3-402.12-PF
Clean linens (c)
Inspector notes: Apron has food soils. Change to a clean apron daily or more frequently when soiled
590.004/4-801.11-C
Cutting surfaces (c)
Inspector notes: Cutting board heavily scored. Resurface or replace. Scored areas habour bacteria.
590.004/4-501.12-C
Washing fruits and vegetables (c)
Inspector notes: Per PIC avocados not washed before slicing.
590.003/3-302.15-C
Nonfood contact surfaces (c)
Inspector notes: Unable to scroll through HACCP plan as computer screen thick with greasy residue. Clean to remove and provide scrolling access. Heavy black grease drips from hood above. Floor under and around the equipment has heavy debris. Ensure adequate cleaning to remove all visible soils.
590.004/4-602.13-C
50
Jun 2, 2023
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Equipment food-contact surfaces and utensils-frequency (p)
Inspector notes: Soiled knives posed as clean under the display cooler knives were visible with food particles- Remove and properly clean and air dry before storing. COS Rosa cleaned and sanitize now being air dried. 5/25/23- There is knives soiled stored in refrigerator unit - Properly clean rinse and sanitize then air dry before storing
590.004/4-602.11-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: There were 2 containers past the used by date 5/21/23 today is 5/25/23 - PIC discarded coluntarily - Properly date mark products
590.003/3-501.17-PF
Nonfood contact surfaces (c)
Inspector notes: Table next to handwash sink had an oily substance - clean to remove oil from table
590.004/4-602.13-C
74
May 25, 2023
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Equipment food-contact surfaces and utensils-frequency (p)
Inspector notes: Soiled knives posed as clean under the display cooler knives were visible with food particles- Remove and properly clean and air dry before storing. COS Rosa cleaned and sanitize now being air dried. 5/25/23- There is knives soiled stored in refrigerator unit - Properly clean rinse and sanitize then air dry before storing
590.004/4-602.11-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: There were 2 containers past the used by date 5/21/23 today is 5/25/23 - PIC discarded coluntarily - Properly date mark products
590.003/3-501.17-PF
Nonfood contact surfaces (c)
Inspector notes: Table next to handwash sink had an oily substance - clean to remove oil from table
590.004/4-602.13-C
74
May 18, 2023
Routine
1 critical violation. 1 minor violation.
View 2 violations
Equipment food-contact surfaces and utensils-frequency (p)
Inspector notes: Soiled knives posed as clean under the display cooler knives were visible with food particles- Remove and properly clean and air dry before storing. COS Rosa cleaned and sanitize now being air dried
590.004/4-602.11-P
Nonfood contact surfaces (c)
Inspector notes: Table next to handwash sink had an oily substance - clean to remove oil from table
590.004/4-602.13-C
82
Feb 7, 2023
Routine
1 major violation. 1 minor violation.
View 2 violations
Hand drying provision (pf)
Inspector notes: Hand drying is broken over the sink and is making it not easily accessible and very sticky and soiled - Clean to remove soils Repair Paper towel holder or remove .
590.006/6-301.12-PF
Equipment food-contact surfaces and utensils-frequency (c)
Inspector notes: Soiled food contact equipment - Discontinue storing or leaving soiled food contact with food particles - Clean properly ans store
590.004/4-602.11-C
86
Dec 28, 2022
Routine
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Food items out of temperature held more than 24 hrs in refrigeration unit under prep line. Unit 37F. Sea legs 46F Spicy crab with mayo & siraccha 46F. - Discarded. 2 packaged items from service refrigerator out of temperature for more than 24 hours 47F.
590.003/3-501.16-P
Conformance with approved procedures (p)
Inspector notes: Staff not following guidelines of HACCP plan and not calibrating pH meter (was too busy this morning) or documenting the pH levels of acidified rice in the log properly. Properly calibrate pH meter and document log book daily as outlined in approved HACCP plan.
590.008/8-103.12-P
When to wash (p)
Inspector notes: Hmung Certified Food Protection Manager entered food service area and started to don gloves without washing hands. Was unable to properly wash hands until reinstructed - (rinsed under water not properly lathered)
590.002/2-301.14-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Certified Food Protection Manager Hmung cleaned off food thermometer in hand sink - Handwashing sink for not used for any other purpose besides washing hands. Prep sink stained with dried food soils - clean to remove. Knives soiled with food stored in refrigeration unit at prep line. Label terminal & Paper towel dispenser is sticky from food soils and grease from fryer. Rice Cooker has dried on foods - clean all to remove.
590.004/4-601.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Hmung Lia Certified Food Protection Manager on site. Unable to answer questions related to areas of knowledge or perform duties. Employees not being trained in food safety. Unknowledgeable in correct warewashing procedures & handwashing/hygeinic practices. Unable to properly explain employee illness policy. Not calibrating pH meter in this morning because too busy. HACCP logs not filled out today recording acidification of rice.
590.002(B)/2-102.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Prepared foods stored in refrigerated units not date marked and out of temperature 46F for unknown period of time. Discard
590.003/3-501.17-PF
Cutting surfaces (c)
Inspector notes: Heavily scored cutting boards must be resurfaced or replaced
590.004/4-501.12-C
(b) cooling methods (c)
Inspector notes: Improper cooling methods. Rice stored room at temperature 147F covered in deep plastic bin for next day service - Discarded. Follow HACCP plan for rice preparation.
590.003/3-501.15-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple squeeze bottles of liquids removed from origial containers not labeled with common food name - Provide labels.
590.003/3-302.12-C
41
Dec 22, 2022
Routine
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Conformance with approved procedures (p)
Inspector notes: Staff not following guidelines of HACCP plan and not calibrating pH meter (was too busy this morning) or documenting the pH levels of acidified rice in the log properly. Properly calibrate pH meter and document log book daily as outlined in approved HACCP plan.
590.008/8-103.12-P
Food contact with equipment utensils and linens (p)
Inspector notes: Bamboo sheets put away unclean containing left over rice - clean properly before storing. Clean rice cooker - remove dried foods/soils.
590.003/3-304.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Food items out of temperature held more than 24 hrs in refrigeration unit under prep line. Unit 37F. Sea legs 46F Spicy crab with mayo & siraccha 46F. - Discarded. 2 packaged items from service refrigerator out of temperature for more than 24 hours 47F.
590.003/3-501.16-P
When to wash (p)
Inspector notes: Hmung Certified Food Protection Manager entered food service area and started to don gloves without washing hands. Was unable to properly wash hands until reinstructed - (rinsed under water not properly lathered)
590.002/2-301.14-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Certified Food Protection Manager Hmung cleaned off food thermometer in hand sink - Handwashing sink for not used for any other purpose besides washing hands. Prep sink stained with dried food soils - clean to remove. Knives soiled with food stored in refrigeration unit at prep line. Label terminal & Paper towel dispenser is sticky from food soils and grease from fryer. Rice Cooker has dried on foods - clean all to remove.
590.004/4-601.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Prepared foods stored in refrigerated units not date marked and out of temperature 46F for unknown period of time. Discard
590.003/3-501.17-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Hmung Lia Certified Food Protection Manager on site. Unable to answer questions related to areas of knowledge or perform duties. Employees not being trained in food safety. Unknowledgeable in correct warewashing procedures & handwashing/hygeinic practices. Unable to properly explain employee illness policy. Not calibrating pH meter in this morning because too busy. HACCP logs not filled out today recording acidification of rice.
590.002(B)/2-102.11-PF
(b) cooling methods (c)
Inspector notes: Improper cooling methods. Rice stored room at temperature 147F covered in deep plastic bin for next day service - Discarded. Follow HACCP plan for rice preparation.
590.003/3-501.15-C
Clean condition-outer clothing (c)
Inspector notes: Certified Food Protection Manager Hmung outer clothing with food stains - Provide clean clothing or apron when preparing food.
590.002/2-304.11-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple squeeze bottles of liquids removed from origial containers not labeled with common food name - Provide labels.
590.003/3-302.12-C
Cutting surfaces (c)
Inspector notes: Cutting board on service line heavily scored and stained - Replace
590.004/4-501.12-C
Warewashing equipment cleaning frequency (c)
Inspector notes: Equipment being washed in 3-bay sink filled with soiled water without draining and refilling with clean hot water-Temp 75F.
590.004/4-501.14-C
32
Jul 27, 2022
Routine
2 critical violations. 1 minor violation.
View 3 violations
Equipment food-contact surfaces and utensils-frequency (p)
Inspector notes: Soiled knive on counter for undetermined amount of time with food residue- Discontinue leaving knives on counter without properly cleaning and sanitizing.-
590.004/4-602.11-P
Cleaning procedure (p)
Inspector notes: Staff did not wash hands when doing the acidified rice process after going throught the store. Properly wash hands before coming into contact with food. I prompt him to wash hands thoroughly before proceeding. corrected on site
590.002/2-301.12-P
Miscellaneous sources of contamination (c)
Inspector notes: Staff not properly documenting the pH levels of acidified rice in the log- Properly document log book with correct pH levels of acidifed rice.
590.003/3-307.11-C
70
Apr 29, 2022
Routine
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Cleaning procedure (p)
Inspector notes: I observed the handsink completely dry and sticky. PIC states because of the hood hovering over it. I advised it have not been used and the hood has nothing to do with it. Train staff to wash hands while preparing ready to eat foods
590.002/2-301.12-P
Food contact with equipment utensils and linens (p)
Inspector notes: Soiled metal piping tip with crusted and old avocado on it soiled knife on counter with food particles. - Properly wash rinse and sanitize food contact equipment
590.003/3-304.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Avocado mousse was sitting at room temperature 68F for undetermined amount of time and old crusted piping tip on the bag- PIC removed tip and discarded the bag with the oxidized avocado Obviously discolored.
590.003/3-501.16-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: dried food [particles and scouring pad inside sink- PIC removed when I washed my hands and had him wash his- Nothing inside the handsink make easily accessible for staff to wash hands only
590.005/5-205.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: No test strips to test sanitizer solution- Provide test strips
590.004/4-302.14-PF
Nonfood contact surfaces (c)
Inspector notes: Clean cutting board and floor- Clean to remove soils
590.004/4-602.13-C
Thawing (c)
Inspector notes: Fish and crab meat in cryovac submerged in water inside prep sink with other soiled equipment - I had PIC remove and place inside cooler. Thaw in refrigerator or under slow cool running water.
590.003/3-501.13-C
47
Frequently Asked Questions
When was Hissho Sushi @ Stop & Shop No. 429 last inspected?
The most recent health inspection at Hissho Sushi @ Stop & Shop No. 429 on file is from May 7, 2026. The public record contains 16 inspections in total.
What is the most common violation at Hissho Sushi @ Stop & Shop No. 429?
Across the inspection record, “nonfood contact surfaces” has been cited six times, more than any other issue at Hissho Sushi @ Stop & Shop No. 429.
How does Hissho Sushi @ Stop & Shop No. 429 compare to other restaurants in Dorchester?
Hissho Sushi @ Stop & Shop No. 429 most recently scored 100 out of 100, which is higher than the Dorchester average of 86.
Has Hissho Sushi @ Stop & Shop No. 429's inspection record improved over time?
Yes. Recent inspections at Hissho Sushi @ Stop & Shop No. 429 have averaged around zero violations per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Hissho Sushi @ Stop & Shop No. 429 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hissho Sushi @ Stop & Shop No. 429 inspected?
Based on the inspection history on file, Hissho Sushi @ Stop & Shop No. 429 is inspected around four times per year on average.
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