Ruka Restobar Nikkei
Last inspected: May 30, 2025
47
Score
Ruka Restobar Nikkei has been inspected seven times since 2022. Ruka Restobar Nikkei was last inspected on May 30, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around four violations per visit versus roughly two violations earlier in the record.
Across the inspection history, “when a HACCP plan is required” is the issue that surfaces most often, recorded two times.
Compared to other Boston restaurants (averaging 86), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
May 30, 2025
Routine
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Noted tofu stored at the cookline refrigeration at 48F stored 20 min ago. Removed COS by the PIC and moved to refrigeration unit to chill it below 41F
590.003/3-501.16-P
When to wash (p)
Inspector notes: Noted staff not washing hands before making sushi at the station.Retrain staff to wash hands before preparing food
590.002/2-301.14-P
System maintained in good repair (p)
Inspector notes: Noted condenstation drain pipe draining in the hand sink at the dessert station. Remove
590.005/5-205.15-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Noted staff rinsing the wiping cloth in the hand sink at the sushi station.Discontinue
590.005/5-205.11-PF
Food storage-preventing contamination from the premises (c)
Inspector notes: Food stored on the floor in the dry storage and refrigerator. Remove and store all products above 6 inches from the floor
590.003/3-305.11-C
Wiping cloths use limitation (c)
Inspector notes: Noted soiled wiping cloth stored on the cutting board at the sushi station and prep area in the kitchen. Discontinue and store in a sanitizer
590.003/3-304.14-C
In-use utensils between-use storage (c)
Inspector notes: Noted in use scoops for bulk food stored in the container in contact with the food.Discontinue-Use a clean santized pan or stored in the product with handle facing up and not in contact with food
590.003/3-304.12-C
Miscellaneous sources of contamination (c)
Inspector notes: Noted hand sink at the dessert station with no barrier next to the ice cream chest. Provide a barrier to prevent contamination
590.003/3-307.11-C
47
May 7, 2025
Routine
1 major violation. 1 minor violation.
View 2 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (pf)
Inspector notes: Low temp bar machine not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions. Staff to use the kitchen machine
590.004/4-501.114-PF
When a haccp plan is required (c)
Inspector notes: Sushi is being prepared on site. The PIC could not provide a HACCP plan There is no lab report for acidified rice PIC explaining that vinegar is added to the rice for flavor only rice is held(using TPHC) for 2 hours then discarded. PIC could not produce any approved documents. This process will be reviewed at the ISD Health office
590.008/8-201.13-C
86
Oct 16, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (pf)
Inspector notes: Low temp bar machine not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions. Staff to use the kitchen machine
590.004/4-501.114-PF
When a haccp plan is required (c)
Inspector notes: Sushi is being prepared on site. The PIC could not provide a HACCP plan There is no lab report for acidified rice PIC explaining that vinegar is added to the rice for flavor only rice is held(using TPHC) for 2 hours then discarded. PIC could not produce any approved documents. This process will be reviewed at the ISD Health office
590.008/8-201.13-C
86
Nov 15, 2023
Routine
No violations found.
100
Jul 20, 2023
Routine
1 major violation. 2 minor violations.
View 3 violations
(a )cooling methods (pf)
Inspector notes: Cooked pork coveredmin foil and plastic lid cooling in refrigerator at 125F for less than 30 minutes. Pork removed from cooking liquid and spread out on tray- 110F after 15 minutes Ensure cooked foods are cooled uncovered to meet time/temperature requirements for cooling
590.003/3-501.15-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expires this month. Provide cleaning date
590.006/6-501.14-C
Wood use limitation (c)
Inspector notes: Soft wooden bowl used for seasoning sushi rice. Discontinue using wood for seasoning rice. Seams of bowl visibly split with embedded rice grains. Use plastic or metal smooth non-absorbent & durable
590.004/4-101.17-C
82
Dec 20, 2022
Routine
1 critical violation. 1 major violation.
View 2 violations
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Sanitizer not testing on kitchen dish machine. Service call has been placed. Use chemical sanitizer at 3 compartment sink for all utensils and equipment
590.004/4-501.114-P
(a )cooling methods (pf)
Inspector notes: Shiitake salad in cooler with lid at 120F. Spread out on sheet tray 80F in 20 minutes. Do not cover cooked foods until cooled to 41F
590.003/3-501.15-PF
78
May 18, 2022
Routine
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Separation-storage (p)
Inspector notes: Soy crepe stored under bar sink with dish machine chemicals. Store food separately from chemicas to avoid contamination or poisoning. Corrected on site.
590.007/7-201.11-P
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No irreversible thermometer or thermal strips for testing final rinse temperature of high temp glasses machine. Provide either thermometer or strips.
590.004/4-302.13-PF
Time as a public health control ( pf)
Inspector notes: PCI stated sushi rice is held without pH test for vinegar. Rice is discarded at "end of service". Submit written procedures for time as a public health control for rice to ensure safe practices. Rice cannot be held for more than 4 hours.
590.003(D)/3-501.19-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Multiple containers of prepped vegetables without date marking. Cucumbers lpickled in-house dated 4/23. Discarded by PIC. All prepped foods held ore than 24 hours required to be date marked to ensur rotation and preventing contamination.
590.003/3-501.17-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Tray of knives at sushi station with dried mouse droppings. Clean/sanitize knives and counter monitor for activity.
590.004/4-601.11-PF
Ventilation hood systems adequacy (c)
Inspector notes: Table top electric fryer at garde manger station without ventilation or fire supression. Discontinue using unit until Fire Unspector or ISD have given permission to use.
590.004/4-301.14-C
System maintained in good repair (c)
Inspector notes: Sink at server water station leaks. Repair as necessary. Empty catch water frequently.
590.005/5-205.15-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Step at front sushi station is loose. Repair to prevent tripping hazard.
590.006/6-501.11-C
Nonfood contact surfaces (c)
Inspector notes: Debris and spills on basement floor under shelving. Moisture and debris around refrigerator at front sushi station. Clean areas to prevent attracting pests.
590.004/4-602.13-C
47
Frequently Asked Questions
When was Ruka Restobar Nikkei last inspected?
The most recent health inspection at Ruka Restobar Nikkei on file is from May 30, 2025. The public record contains seven inspections in total.
What is the most common violation at Ruka Restobar Nikkei?
Across the inspection record, “when a HACCP plan is required” has been cited two times, more than any other issue at Ruka Restobar Nikkei.
How does Ruka Restobar Nikkei compare to other restaurants in Boston?
Ruka Restobar Nikkei most recently scored 47 out of 100, which is lower than the Boston average of 86.
Has Ruka Restobar Nikkei's inspection record improved over time?
No. Recent inspections at Ruka Restobar Nikkei have averaged around four violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Ruka Restobar Nikkei 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.
How often is Ruka Restobar Nikkei inspected?
Based on the inspection history on file, Ruka Restobar Nikkei is inspected around two times per year on average.
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