Shabu-Zen
Last inspected: Dec 30, 2025
86
Score
Public records show 14 inspections at Shabu-Zen stretching back to 2022. The most recent visit was on Dec 30, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
Across the inspection history, “nonfood contact surfaces” is the issue that surfaces most often, recorded five times.
Compared to the broader Boston restaurant scene, this is about average. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 30, 2025
Routine
3 minor violations.
View 3 violations
Nonfood contact surfaces (c)
Inspector notes: Exhaust fan above dish machine with dust accumulation. Clean
590.004/4-602.13-C
Effectiveness-hair restraints (c)
Inspector notes: Food handler observed without hair restraint. Provide hats or hairnets for all food handlers.
590.002/2-402.11-C
In-use utensils between-use storage (c)
Inspector notes: Ice scoop stored in ice machine. Store ice scoop outside of ice in clean container.
590.003/3-304.12-C
86
Sep 4, 2025
Routine
1 minor violation.
View 1 violation
Variances (c)
Inspector notes: Soiled mop water dumped into hand sink per employee. Provide variance paper work for soiled mop water to be dumped into toilet.
590.008/8-103.15-C
95
May 6, 2025
Routine
2 major violations. 3 minor violations.
View 5 violations
Common name-working containers (pf)
Inspector notes: Chemical spray bottle observed unlabled. Provide label.
590.007/7-102.11-PF
Handwashing cleanser availability (pf)
Inspector notes: No soap at Hand sink next to dishwasher in warewash area. Provide.
590.006/6-301.11-PF
Variances (c)
Inspector notes: Soiled mop water dumped into hand sink per employee. Provide variance paper work for soiled mop water to be dumped into toilet.
590.008/8-103.15-C
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: Multiple containers of uncovered cut fruit in bar area. Cover to prevent potential contamination.
590.003/3-302.11-C
(a) certified food protection manager (c)
Inspector notes: Allergy certificate observed expired. Update.
590.002(C)/2-102.12-C
70
Nov 18, 2024
Routine
1 critical violation. 3 minor violations.
View 4 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Eggs stored above ready to eat foods. Corrected on site.
590.003/3-302.11-P
Effectiveness-hair restraints (c)
Inspector notes: Employee working slicer observed with no hair restraint. Provide.
590.002/2-402.11-C
Temperature measuring devices-functionality (c)
Inspector notes: Bar refrigerator observed with no thermometer. Provide.
590.004/4-204.112-C
In-use utensils between-use storage (c)
Inspector notes: Ice scoop observed with handle in ice. Corrected.
590.003/3-304.12-C
74
Jan 18, 2024
Routine
No violations found.
100
Jan 4, 2024
Routine
1 major violation. 3 minor violations.
View 4 violations
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Multiple containers of food product observed with out proper date marking. Provide.
590.003/3-501.17-PF
Effectiveness-hair restraints (c)
Inspector notes: Employee using meat slicer observed without hair restraint. Provide.
590.002/2-402.11-C
Temperature measuring devices-functionality (c)
Inspector notes: Glass stand up refrigerator in front of house does not have thermometer. Provide.
590.004/4-204.112-C
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: Open containers of fruit obsevred in bar area freezer. Cover to prevent potential contamination.
590.003/3-302.11-C
78
Sep 20, 2023
Routine
2 minor violations.
View 2 violations
Thawing (c)
Inspector notes: Reduced oxygen packaged salmon thawed without removing packaging- per label directions. Remove packaging prior to thawing.
590.003/3-501.13-C
Nonfood-contact surfaces (c)
Inspector notes: Foil wrapped around shelf above stove. Discard foil and discontinue wrapping stove shelf in foil.
590.004/4-101.19-C
90
Sep 1, 2023
Routine
1 minor violation.
View 1 violation
Miscellaneous sources of contamination (c)
Inspector notes: Storage area contaminated and soiled by soot from fire. Professionally clean storage room and provide documentation from cleaning company that area has been thoroughloy cleaned and sanitized.
590.003/3-307.11-C
95
Jun 28, 2023
Routine
1 major violation. 2 minor violations.
View 3 violations
Segregation and location-distressed merchandise (pf)
Inspector notes: Multiple chest freezers & dry storage items located in the room. Manager to contact ISD Health (617-635-5326) the next business day to discuss possible condemnation. All food items in the room(apt 2E) embargoed until discussed with an ISD health supervisor.
590.006/6-404.11-PF
Maintaining premises unnecessary items and litter (c)
Inspector notes: Remove/discard all damaged equipment.
590.006/6-501.114-C
Miscellaneous sources of contamination (c)
Inspector notes: Storage area contaminated and soiled by soot from fire. Professionally clean storage room and provide documentation from cleaning company that area has been thoroughloy cleaned and sanitized.
590.003/3-307.11-C
82
Jun 12, 2023
Routine
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
System maintained in good repair (p)
Inspector notes: Sprinkler disharge due to fire at the location. Repair sprinkler/recharge system Provide all repair documentation to ISD Health (sprinkler repair completed while I was on site) (Mass Fire Prevention)
590.005/5-205.15-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Fire in upstairs restaurant storage room on the 2nd floor water damage affecting multiple locations in the business. Establishment to remain voluntarily closed. Provide repairs and all necessary cleaning/sanitizing. /disinfecting provide cleaning documentation be re-inspected by building electrical Health before approval to re-open
590.002(D)/2-103.11-PF
Segregation and location-distressed merchandise (pf)
Inspector notes: Multiple chest freezers & dry storage items located in the room. Manager to contact ISD Health (617-635-5326) the next business day to discuss possible condemnation. All food items in the room(apt 2E) embargoed until discussed with an ISD health supervisor.
590.006/6-404.11-PF
Floors walls and ceilings-cleanability (c)
Inspector notes: Clean/sanitize/disinfect all affected floors/walls/ceiling to remove evidence of water damage/soot & noxious odors. (Clean joe cleaning company on site)
590.006/6-201.11-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Clean all affected wares & equipment to remove evidence of water damage from the sprinkler discharge.
590.004/4-601.11-C
Surface characteristics-indoor areas (c)
Inspector notes: Replace all damaged ceiling tiles above the hot pot bar
590.006/6-101.11-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Remove/discard all damaged equipment.
590.006/6-501.114-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Ceiling above the hot pot bar heavily damaged.Repair as needed
590.006/6-501.11-C
55
May 2, 2023
Routine
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw fish stored above cooked items in reach-in cooler. Store raw foods below cooked foods and produce to prevent contamination.
590.003/3-302.11-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hand wash sink at prep area obstructed by buckets. Keep hand sinks clear at all times. Staff washing at meat station.
590.005/5-205.11-PF
Temperature measuring devices ambient air and water-accuracy (pf)
Inspector notes: Wash cycle temperature dial on dishmachine not functioning. Repair/replace as needed.
590.004/4-203.12-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: No printed cooking instructions for customers to safely cook raw foods in hot pot. Provide printed cooking directoions and times for safe cooking.
590.003/3-603.11-PF
(a )cooling methods (pf)
Inspector notes: Hot broth at 100F in plastic containers with lids. Hot foods must be cooled to 41F spread out and uncovered prior to storage.
590.003/3-501.15-PF
Thawing (c)
Inspector notes: Reduced oxygen packaged salmon thawed in refrigerator. Packaging must be pierced or removed prior to thawing per label directions
590.003/3-501.13-C
55
Nov 2, 2022
Routine
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Sanitizers criteria-chemicals (p)
Inspector notes: Sanitizer testing above 400ppm. Corrected to 200ppm. Retrain staff to correctly dilute sanitizer to safe level of 200ppm for all sanitizer spray bottles and wiping towel buckets.
590.007/7-204.11-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw fish products and shell eggs stored above produce in reach-in cooler. Store raw animal products below produce and ready to eat foods to prevent contamination.
590.003/3-302.11-P
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No irreversible thermometer or thermal strips for testing final rinse temperature of dish machine. Provide either thermometer or strips.
590.004/4-302.13-PF
Handwashing cleanser availability (pf)
Inspector notes: Hand sink at wasewashing station out of soap. Keep hand sinks stocked with soap and towels at all times. Corrected on site. Staff using hand sink at prep station.
590.006/6-301.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hand sink at warewashing area blocked with buckets. Keep hand sinks clear at all time to ensure food handlers may wash hands regularly and as needed. Corrected on site. Staff using hand sink at prep station.
590.005/5-205.11-PF
Thawing (c)
Inspector notes: Reduced oxygen packaged salmon portions thawed in reach-in cooler labeled to be removed from packaging before thawing. Pierce package or remove from package completely before thawing under refrigeration.
590.003/3-501.13-C
Nonfood-contact surfaces (c)
Inspector notes: Shelves lined with aluminum foil. Grease trap covered with plastic bag and soiled cardboard. Remove and discard foil plastic and cardboard. Keep shelves clean and resurface grease trap if needed.
590.004/4-101.19-C
Sponges use limitation (c)
Inspector notes: Sponges observed at 3 compartment sink and warewashing station. Discard sponges and discontinue using to wash food contact surfaces. Sponges may harbor dangerous levels of bacteria.
590.004/4-101.16-C
Nonfood contact surfaces (c)
Inspector notes: Debris and soils under stove and dishmachine. Ceiling vent above dish machine soiled. Clean and maintain to prevent contamination or attracting pests.
590.004/4-602.13-C
45
May 4, 2022
Routine
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
Food temperature measuring devices (p)
Inspector notes: No irreversible thermometer or thermal strips for measuring final rinse temperature of dish machine. Provide either strips or thermometer.
590.004/4-201.12-P
Sanitizers criteria-chemicals (p)
Inspector notes: Quats sanitizer testing over 500ppm- bright blue. Diluted to 200ppm. Retrain staff to crrectly and safely mix sanitizer for food contact surfaces. Read label directions.
590.007/7-204.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cut tomatoes stored on counter at 50F. Placed back into refrigeration. Cut tomatoes must be stored at or below 41F.
590.003/3-501.16-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw squid and fish stored over produce in reach-in cooler. Corrected on site. Store all raw meat and seafood below produce and ready to eat foods.
590.003/3-302.11-P
Controlling pests (pf)
Inspector notes: Multiple drain flies in kitchen and near ice machine. Consult licensed pest control and provide report and plan for controlling flies at compliance inspection.
590.006/6-501.111-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hand sink in kitchen blocked with buckets and a cutting board. Keep hand sinks clear at all times for staff to wash hands frequently and as needed.
590.005/5-205.11-PF
Handwashing sinks installation (pf)
Inspector notes: Hand sink at warewashing area with low hot water pressure and the cold facet apears to leak. Repair as necessary.
590.005/5-202.12-PF
Assignment (pf)
Inspector notes: Need full time certified food protection manager to supervise and train staff regularly.
590.002(A)/2-101.11-PF
Common name-working containers (pf)
Inspector notes: Three unlabeled spray bottles with toxic levels of sanitizer. Label all chemical containers to ensure safe use.
590.007/7-102.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: No test strips for testing quats sanitizer- only chlorine strips but no chlorine. Provide correct test strips for sanitizer.
590.004/4-302.14-PF
Storage or display of food in contact with water or ice (c)
Inspector notes: Cooked quail eggs stored in water. Tofu stored in fresh water. Water discarded. Storing eggs and tofu in water increases possibility of pathogen proliferation.
590.003/3-303.12-C
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths stored on counters. Store wiping cloths in sanitizing solution.
590.003/3-304.14-C
Food storage prohibited areas (c)
Inspector notes: Basket of daikon radish stored under 3 compartment sink. Store produce away from pipes and not under warewashing sinks to avoid contamination.
590.003/3-305.12-C
Nonfood contact surfaces (c)
Inspector notes: Soils and debris under dish machine stove and ice machine. Clean and dry all areas to avoid attracting pests.
590.004/4-602.13-C
Nonfood-contact surfaces (c)
Inspector notes: Aluminum foil covering shelving in kitchen. Discard and discontinue using foil to cover shelves because it cannot be cleaned and it can break off and contaminate food. Use materials that are cleanable durable and non-absorbent.
590.004/4-101.19-C
Thawing (c)
Inspector notes: Reduced oxygen packaged salmon portions thawed in refrigerator. Reduced oxygen packaged fish must be removed from packaging prior to thawing per package directions.
590.003/3-501.13-C
22
Apr 27, 2022
Routine
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
Food temperature measuring devices (p)
Inspector notes: No irreversible thermometer or thermal strips for measuring final rinse temperature of dish machine. Provide either strips or thermometer.
590.004/4-201.12-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw squid and fish stored over produce in reach-in cooler. Corrected on site. Store all raw meat and seafood below produce and ready to eat foods.
590.003/3-302.11-P
Food temperature measuring devices (p)
Inspector notes: No irreversible thermometer or thermal strips for measuring final rinse temperature of dish machine. Provide either strips or thermometer.
590.004/4-201.12-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cut tomatoes stored on counter at 50F. Placed back into refrigeration. Cut tomatoes must be stored at or below 41F.
590.003/3-501.16-P
Sanitizing solutions testing devices (pf)
Inspector notes: No test strips for testing quats sanitizer- only chlorine strips but no chlorine. Provide correct test strips for sanitizer.
590.004/4-302.14-PF
Assignment (pf)
Inspector notes: Need full time certified food protection manager to supervise and train staff regularly.
590.002(A)/2-101.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Hand sink in kitchen blocked with buckets and a cutting board. Keep hand sinks clear at all times for staff to wash hands frequently and as needed.
590.005/5-205.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: No test strips for testing quats sanitizer- only chlorine strips but no chlorine. Provide correct test strips for sanitizer.
590.004/4-302.14-PF
Common name-working containers (pf)
Inspector notes: Three unlabeled spray bottles with toxic levels of sanitizer. Label all chemical containers to ensure safe use.
590.007/7-102.11-PF
Nonfood-contact surfaces (c)
Inspector notes: Aluminum foil covering shelving in kitchen. Discard and discontinue using foil to cover shelves because it cannot be cleaned and it can break off and contaminate food. Use materials that are cleanable durable and non-absorbent.
590.004/4-101.19-C
Storage or display of food in contact with water or ice (c)
Inspector notes: Cooked quail eggs stored in water. Tofu stored in fresh water. Water discarded. Storing eggs and tofu in water increases possibility of pathogen proliferation.
590.003/3-303.12-C
Nonfood contact surfaces (c)
Inspector notes: Soils and debris under dish machine stove and ice machine. Clean and dry all areas to avoid attracting pests.
590.004/4-602.13-C
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths stored on counters. Store wiping cloths in sanitizing solution.
590.003/3-304.14-C
Thawing (c)
Inspector notes: Reduced oxygen packaged salmon portions thawed in refrigerator. Reduced oxygen packaged fish must be removed from packaging prior to thawing per package directions.
590.003/3-501.13-C
Food storage prohibited areas (c)
Inspector notes: Basket of daikon radish stored under 3 compartment sink. Store produce away from pipes and not under warewashing sinks to avoid contamination.
590.003/3-305.12-C
Nonfood contact surfaces (c)
Inspector notes: Soils and debris under dish machine stove and ice machine. Clean and dry all areas to avoid attracting pests.
590.004/4-602.13-C
23
Frequently Asked Questions
When was Shabu-Zen last inspected?
The most recent health inspection at Shabu-Zen on file is from Dec 30, 2025. The public record contains 14 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 Boston?
Shabu-Zen most recently scored 86 out of 100, which is about the same as the Boston average of 86.
Has Shabu-Zen's inspection record improved over time?
Results have been roughly steady. Inspections at Shabu-Zen have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Shabu-Zen 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 Shabu-Zen inspected?
Based on the inspection history on file, Shabu-Zen is inspected around four times per year on average.
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