Shabu-Zen
Last inspected: Apr 27, 2026
67
Score
Going back to 2022, Shabu-Zen has six inspections in the public record. The newest entry in the record is dated Apr 27, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
The pattern that stands out is “nonfood contact surfaces”, which has been cited five times.
By comparison, the average Allston facility scores 80, putting Shabu-Zen on the weaker side. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 27, 2026
Routine
3 major violations. 2 minor violations.
View 5 violations
Common name-working containers (pf)
Inspector notes: Sanitizer spray bottle reads as glass cleaner. Label properly.
590.007/7-102.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Several prepared food items without labeling. Provide.
590.003/3-501.17-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink at the bar used to store eqyuipment. Remove use for handwashing only.
590.005/5-205.11-PF
In-use utensils between-use storage (c)
Inspector notes: Several knives observed stored soiled on magnetic strip. Clean and sanitize before storing away.
590.003/3-304.12-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths observed wet on counter. Store properly in sanitizer solution.
590.003/3-304.14-C
67
Sep 16, 2025
Routine
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Containers of raw fish stored above cooked foods and produce in walk-in refrigerator and hot pot reach-in refrigerator. Store raw fish below cooked foods and produce. Corrected on site.
590.003/3-302.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Tofu on counter at 67F. Returned to refrigerator. Staff stated tofu on counter for less than one hour. Store tofu under refrigeration at all times.
590.003/3-501.16-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hand sink at bar blocked with equipment. Maintain hand sinks clear for hand washing only. Bar not in service.
590.005/5-205.11-PF
Common name-working containers (pf)
Inspector notes: Glass cleaner bottles with quats sanitizer. Store sanitizer in bottles labeld as sanitizer. Discontinue using different chemical bottles to store different chemicals to prevent contamination.
590.007/7-102.11-PF
Thawing (c)
Inspector notes: Reduced oxygen packaged salmon stored in packaging thawed in refrigerator. Pierce or remove packaging per package directions prior to thawing.
590.003/3-501.13-C
In-use utensils between-use storage (c)
Inspector notes: Ice scoop at bar ice machine stored in machine. Store scoop outside of machine in clean container not inside ice machine to prevent contamination from hands.
590.003/3-304.12-C
System maintained in good repair (c)
Inspector notes: Hand sink at bar leaks. Repair as needed.
590.005/5-205.15-C
Nonfood contact surfaces (c)
Inspector notes: Soils and debris behind ice machines in kitchen. Clean to avoid attracting pests.
590.004/4-602.13-C
Outer openings protected (c)
Inspector notes: Day light visible at back door. Repair or install as needed to prevent pests from entering.
590.006/6-202.15-C
47
Mar 27, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw fish paste stored above produce. Raw shell eggs stored above ready to eat soy sauce. Store raw animal products below ready to eat foods and produce.
590.003/3-302.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cut tomatoes and tofu on counter at 60F. Keep perishables foods stored in the refrigerator. Returned to refrigerator.
590.003/3-501.16-P
Handwashing cleanser availability (pf)
Inspector notes: Bar hand sink out of soap. Corrected on site. Ensure hand sinks have soap and towels at all times. Staff washing in staging area.
590.006/6-301.11-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No kit or procedures for clean up. Provide necessary materials.
590.002/2-501.11-PF
In-use utensils between-use storage (c)
Inspector notes: Rice scoop stored in 72F water. Store scoop clean and dry or in water over 135F. Corrected on site.
590.003/3-304.12-C
Sponges use limitation (c)
Inspector notes: Sponges observed at warewashing. Discard sponges and discontinue using to wash food contact surfaces.
590.004/4-101.16-C
Outer openings protected (c)
Inspector notes: Day light visible under backdoor. Repair/replace door sweep to prevent pests from entering.
590.006/6-202.15-C
52
Feb 15, 2024
Routine
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Numerous cut vegetables stored on counter in the kitchen with temperatures of 48F-50F Per staff the products were out of refrigeration less than 1 hour Shall be maintained under refrigeration- Corrected on site
590.003/3-501.16-P
When to wash (p)
Inspector notes: Observed multiple employees leave food service areas and return with no handwashing prior to working- Corrected on site Review proper handwashing with all staff
590.002/2-301.14-P
Assignment (pf)
Inspector notes: At the the inspection none of the employees on site were designated as a person in charge. Manager was not on site at this time and employees were unable to answer questions regarding food temperatures and sanitizing procedures
590.002(A)/2-101.11-PF
Conditions of use (pf)
Inspector notes: Observed numerous cans of Raid stored in the kitchen- Removed Numerous fly papers hanging from the ceiling- Remove Use only products provided by a licensed pest control company
590.007/7-202.12-PF
Light bulbs protective shielding (c)
Inspector notes: Light shield missing on the light at the warewashing area- Replace
590.006/6-202.11-C
Nonfood contact surfaces (c)
Inspector notes: Multiple areas of the ceiling in the back kitchen with heavy dust buildup Interiors and tracks of refrigeration units with soils and debris Shelving below bar at the center of the restaurant with soils and debris Clean all areas properly
590.004/4-602.13-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Cases of beverages stored directly on the floor in area used for drink storage Products stored on the florr of the walkin- Store a minimum of 6" off the floor
590.003/3-305.11-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stored in water- Staff unable to properly set up sanitizer Soiled wiping cloths shall be maintained in sanitizer solution
590.003/3-304.14-C
Outer openings protected (c)
Inspector notes: Rear door with visible openings between the doors and at the bottom of the doors- Repair to properly close
590.006/6-202.15-C
47
Jan 6, 2023
Routine
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Sanitizers criteria-chemicals (p)
Inspector notes: Low Temp Dish Machine registered above 200ppm of clorine. Repair to mantain 50-100ppm.
590.007/7-204.11-P
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: No written procedures for hot pot usage and cooking time of raw meats. Customers are instructed by the servers when served. Provide proper written proceddures with regard to time and temperature to ensure customers know how to fully cook the raw meat/seafood.
590.003/3-603.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Can opener with rust at knife area. Clean to remove or replace. Employe states that slicer for raw meats cleaned once a day. Ensure that it's cleaned and sanitized every 4 hours or upon food change as needed.
590.004/4-601.11-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood Vent Sticker expired. Provide a current one.
590.006/6-501.14-C
Nonfood contact surfaces (c)
Inspector notes: Dough mixer with rusted peeling paint on the exterior. Resurface properly to remove.
590.004/4-602.13-C
Wiping cloths use limitation (c)
Inspector notes: Several wiping cloths observed wet on counters. Store properly in sanitizer solution.
590.003/3-304.14-C
61
May 31, 2022
Routine
2 major violations. 7 minor violations.
View 9 violations
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink at Bar area used to store soiled utensils. Discontinue use for hand washing only.
590.005/5-205.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Observeved knifes stored soiled on magnetic strip. Unclear what food or how long have they been there. Clean and sanitize before storing away.
590.004/4-601.11-PF
Nonfood contact surfaces (c)
Inspector notes: One of the flip top freezers with layers of ice and soiled at the bottom. Clean to remove.
590.004/4-602.13-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Can opener with rust at knife area. Clean to remove or replace.
590.004/4-601.11-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Observed several frozen meat rolls placed in the fridge no covered or covered with soiled cloths. Also placed next/on top of each other. Store properly covered and separated.
590.003/3-305.11-C
Cleaning frequency and restrictions (c)
Inspector notes: Utility pipe behind cooking line soiled with grease. Clean to remove.
590.006/6-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Wall at the warewashing area soiled and with rust build up. Clean to remove.
590.004/4-602.13-C
In-use utensils between-use storage (c)
Inspector notes: Observed in-use utensils stored in soiled water or in ambient temperature open. Discontinue. Store properly.
590.003/3-304.12-C
Sponges use limitation (c)
Inspector notes: Observed sponges at three bay sink. Discontinue use.
590.004/4-101.16-C
58
Frequently Asked Questions
When was Shabu-Zen last inspected?
The most recent health inspection at Shabu-Zen on file is from Apr 27, 2026. The public record contains six inspections in total.
What is the most common violation at Shabu-Zen?
Across the inspection record, “nonfood contact surfaces” has been cited five times, more than any other issue at Shabu-Zen.
How does Shabu-Zen compare to other restaurants in Allston?
Shabu-Zen most recently scored 67 out of 100, which is lower than the Allston average of 80.
Has Shabu-Zen's inspection record improved over time?
Results have been roughly steady. Inspections at Shabu-Zen have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Shabu-Zen 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 Shabu-Zen inspected?
Based on the inspection history on file, Shabu-Zen is inspected around two times per year on average.
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