Shojo
Last inspected: Aug 25, 2025
82
Score
Shojo has been inspected eight times since 2022. The newest entry in the record is dated Aug 25, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
When inspectors have written things up, “nonfood contact surfaces” has been the most frequent reason, cited six times.
Restaurants in Boston average 86, so Shojo trails the local norm. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Aug 25, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
Controlling pests (pf)
Inspector notes: Live roach observed in basement area around ice machine. Provide an updated pest report. Clean to remove all soils.
590.006/6-501.111-PF
Wall and ceiling coverings and coatings (c)
Inspector notes: Ceiling tiles are missing in basement kitchen area. Replace as necessary.
590.006/6-201.16-C
System maintained in good repair (c)
Inspector notes: Prep sink observed leaking on to floor in basement area. Repair as necessary.
590.005/5-205.15-C
82
Aug 22, 2025
Routine
1 major violation. 1 minor violation.
View 2 violations
(a) ceasing operations and reporting (pf)
Inspector notes: Plumbling leaking in the basement prep area. Clean and sanitize the area prior to re open. Need building fire and electrical approval prior to being re opened by the health department.
590.008/8-404.11-PF
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Repair damaged tiles due to water leak.
590.006/6-501.11-C
86
Aug 11, 2025
Routine
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
Ready-to-eat time/temperature control for safety food disposition (p)
Inspector notes: Cooked rice left out in ambient air at 65F. Employee stated it is for fried rice. Discarded. Ensure cold products are kepts 41F or below.
590.003/3-501.18-P
Common name-working containers (pf)
Inspector notes: Chemical spray bottle observed without label. Provide.
590.007/7-102.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Multiple foods in protein walk in cooler observed without date marking. Provide date marking for all foods held longer than 24 hours.
590.003/3-501.17-PF
Controlling pests (pf)
Inspector notes: Live roach observed in basement area around ice machine. Rodent droppings observed in multiple locations in basement. Provide an updated pest report. Clean to remove all soils.
590.006/6-501.111-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of ice machine observed with soils. Clean to remove.
590.004/4-601.11-PF
Wall and ceiling coverings and coatings (c)
Inspector notes: Ceiling tiles are missing in basement kitchen area. Replace as necessary.
590.006/6-201.16-C
System maintained in good repair (c)
Inspector notes: Prep sink observed leaking on to floor in basement area. Repair as necessary.
590.005/5-205.15-C
Nonfood contact surfaces (c)
Inspector notes: Bottom of bar refrigerator observed with soils inside the interior of the unit. Excess water in areas of the basement. Clean to remove.
590.004/4-602.13-C
Drain boards (c)
Inspector notes: Drying rack in kitchen area is damaged. Repair as necessary.
590.004/4-301.13-C
Effectiveness-hair restraints (c)
Inspector notes: Employees on production line without hair restraints. Employees in prep area observed without hair restraints. Provide.
590.002/2-402.11-C
(a) certified food protection manager (c)
Inspector notes: No allergy certificate on site. Provide.
590.002(C)/2-102.12-C
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: Multiple containers of raw animal product observed uncovered in walk in cooler. Cover to prevent potential contamination.
590.003/3-302.11-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Food items obsevred stored on the ground in walk in cooler. Elevate to prevent potential contamination.
590.003/3-305.11-C
Ventilation hood systems filters (c)
Inspector notes: Grease observed on hood filters above cookline. Clean to remove.
590.004/4-202.18-C
Storage-other personal care items (c)
Inspector notes: Employee personal items obserrved stored on top of bar product. Discontinue.
590.007/7-209.11-C
35
Jun 26, 2024
Routine
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked chicken observed being left out at room temperature (64F). Discontinue and ensure all TCS foods are being maintained at below 41F. PIC addressed the temperature issue at the time of the inspection. Kim Chi and other food products inside of the 2 door flip top cooler with an elevated temperature of 47F. Address and ensure all TCS foods are being maintained at below 41F.
590.003/3-501.16-P1
Sanitizing solutions testing devices (pf)
Inspector notes: At the time of the inspection there was no test strips available for the 3 bay sink. Provide.
590.004/4-302.14-PF
Nonfood-contact surfaces (c)
Inspector notes: Electric fryer being used in the main kitchen area not under the Ansul System. Discontinue use unless otherwise authorized. Flip top cooler located next to the preparation table with an elevated temperature of 47F. Discontinue use unless the unit is able to maintain a temperature of below 41F.
590.004/4-202.16-C
Nonfood contact surfaces (c)
Inspector notes: Lower shelf of the 3 door cooler with excess moisture. Address make any necessary repairs and discontinue use unless it is able to maintain a temperature of below 41F.
590.004/4-602.13-C
(a) certified food protection manager (c)
Inspector notes: At the time of the inspection there were no Certifications available for either the Food Safety Manager/Food Allergen Certifications. Provide both.
590.002(C)/2-102.12-C
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
590.003/3-304.14-C
Temperature measuring devices-functionality (c)
Inspector notes: No equipment thermometer observed inside of the 3 door cooler. Provide.
590.004/4-204.112-C
61
Aug 8, 2023
Routine
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Blanched french fries on counter at 57F Store fries under refrigeration to prevent pathogen growth. Cooked chicken piled above cooler level at open top service cooler at 50F. Store extra wings in undercounter refrigerator to prevent pathogen growth. Both foods returned to cooler.
590.003/3-501.16-P
Segregation and location-distressed merchandise (pf)
Inspector notes: Pickled vegetables dated 7/18 in walk-in cooler. Discarded by PIC. Ensure prepped foods are held for no more than 7 days.
590.006/6-404.11-PF
(a )cooling methods (pf)
Inspector notes: Corn soup in plastic container with cover in walk-in cooler at 130F. Spread out in metal pan. Cool foods in metal containers spread out and uncovered.
590.003/3-501.15-PF
Hand drying provision (pf)
Inspector notes: 2nd kitchen hand sink without towels. Stock hand sinks with soap and towels at all times Staff using 1st hand sink.
590.006/6-301.12-PF
Handwashing cleanser availability (pf)
Inspector notes: 2nd kitchen hand sink without soap Stock hand sinks with soap and towels at all times Staff using 1st hand sink.
590.006/6-301.11-PF
Nonfood contact surfaces (c)
Inspector notes: Debris dead roaches and soils in cabinet under hand sink at bar. Clean and maintain.
590.004/4-602.13-C
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: Dead roaches in basement- behind ice machine in chemical storage room Dead roaches under bar hand sink Discard to prevent contamination
590.006/6-501.112-C
52
Feb 15, 2023
Routine
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Blanched french fries stored on counter at 56F. Cooked rice stored on counter at 60F. Both items returned to cooler for storage. Store cooked foods under refrigeration to prevent bacterial contamiantion.
590.003/3-501.16-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Containers of raw chicken and beef stored over kimchi. Raw chicken at cook station next to ready to eat cucumber and jalapenos. Keep raw meats separate from ready to foods. Store raw meats below ready to eat foods to prevent contamination.
590.003/3-302.11-P
Sanitizers criteria-chemicals (p)
Inspector notes: Qauts sanitizer dispensing over 400ppm. Diluted to 300ppm. Contact Ecolab to calibrate dispenser to 200-400ppm.
590.007/7-204.11-P
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No thermal strips or irreversible thermometer for confirming final rinse temperature of high temp dish machines. Provide either strips or thermometer.
590.004/4-302.13-PF
Hand drying provision (pf)
Inspector notes: No towels at bar hand sink. Staff observed washing hands in kitchen. Provide soap and towels at all hand sinks.
590.006/6-301.12-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of prep area ice machine with black mold-like substance. Clean to prevent possible contamination.
590.004/4-601.11-PF
Handwashing cleanser availability (pf)
Inspector notes: No soap at bar hand sink. Staff observed washing hands in kitchen. Provide soap and towels at all hand sinks.
590.006/6-301.11-PF
Warewashing equipment clean solutions (c)
Inspector notes: 3 compartment sink with soiled dishes and not correctly set up for warewashing. Corrected on site. Ensure staff are trained to store dirty dishes to the side of sink then set up wash-rinse-sanitize bays.
590.004/4-501.18-C
Nonfood contact surfaces (c)
Inspector notes: Floor under kitchen cookline with soils and debris. Clean to avoid attracting pests.
590.004/4-602.13-C
Controlling pests (c)
Inspector notes: Rat droppings under kitchen dish machine and in basement under liquor racks. Clean and monitor for activity.
590.006/6-501.111-C
37
Jun 21, 2022
Routine
1 major violation. 2 minor violations.
View 3 violations
Controlling pests (pf)
Inspector notes: Live roaches observed in basement kitchen and at bar. Provide detailed control plan for controlling and eliminating roaches.
590.006/6-501.111-PF
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: Two dead roaches observed in kitchen.
590.006/6-501.112-C
Nonfood contact surfaces (c)
Inspector notes: Rat droppings on floor behind walk-in refrigerator under shelves in chemical room and under shelves in storage near back staircase. Clean and monitor for activity.
590.004/4-602.13-C
82
May 25, 2022
Routine
1 critical violation. 7 major violations. 5 minor violations.
View 13 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw shrimp stored above cooked eggs in cookline reach-in cooler. Raw eggs stored above raw produce in basement walk-in cooler. Store raw animal products below produce and ready to eat foods.
590.003/3-302.11-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Containers of prepped food without date marking in cookline reach-in cooler. Multiple containers of prepped black garlic mayo dated more than 7 days prior. Discarded by PIC. Date mark foods held more than 24 hours. Discard foods for 7 days.
590.003/3-501.17-PF
Handwashing cleanser availability (pf)
Inspector notes: Hand sink in basement bar prep area out of soap. Provide soap and towels at all times.
590.006/6-301.11-PF
Hand drying provision (pf)
Inspector notes: Hand sink in basement bar prep area out of towels.
590.006/6-301.12-PF
Controlling pests (pf)
Inspector notes: Multiple live roaches in basement and under kitchen dish machine. Provide updated pest control plan for elimitating roaches.
590.006/6-501.111-PF
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No irreversible thermometer or thermal strips for measuring final rinse temperature of dish machines. Provide either thermometer or strips.
590.004/4-302.13-PF
Variance requirement (pf)
Inspector notes: Limes and bananas dehydrated on site. Discontinue dehydrating fruit and provide procedures to ISD for approval.
590.003/3-502.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: NO test strips for quats sanitizer. Provide test strips to ensure accurate sanitizer dilution.
590.004/4-302.14-PF
Nonfood-contact surfaces (c)
Inspector notes: Aluminum foil covering shlef of table in kitchen. Discard foil and discontinue lining shelves with foil.
590.004/4-101.19-C
System maintained in good repair (c)
Inspector notes: Sink at bar with moisture on floor. Water seeping from bar dish machine. Consult plumber as needed to prevent standing water from attacting pests.
590.005/5-205.15-C
In-use utensils between-use storage (c)
Inspector notes: Pint cup used for scooping left in kimchi. Store utensils with handles above food.
590.003/3-304.12-C
Storage or display of food in contact with water or ice (c)
Inspector notes: Hard cooked eggs stored in water in cookline reach-in. Discontinue storing eggs in water.
590.003/3-303.12-C
Nonfood contact surfaces (c)
Inspector notes: Debris and moisture un der kitchen dish machine. grease and soils build-up under cookline. Moisture and debris under sink at bar. Rodent droppings under shelving and ice machine and behind walk-in in basement. Rodent droppings and debris in storage room off bar prep area in basement. Clean all areas and monitor for activity.
590.004/4-602.13-C
33
Frequently Asked Questions
When was Shojo last inspected?
The most recent health inspection at Shojo on file is from Aug 25, 2025. The public record contains eight inspections in total.
What is the most common violation at Shojo?
Across the inspection record, “nonfood contact surfaces” has been cited six times, more than any other issue at Shojo.
How does Shojo compare to other restaurants in Boston?
Shojo most recently scored 82 out of 100, which is lower than the Boston average of 86.
Has Shojo's inspection record improved over time?
Results have been roughly steady. Inspections at Shojo have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Shojo 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 Shojo inspected?
Based on the inspection history on file, Shojo is inspected around two times per year on average.
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