Tori Japan
Last inspected: Jan 5, 2026
95
Score
Public records show 10 inspections at Tori Japan stretching back to 2022. Tori Japan was last inspected on Jan 5, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around one violation compared to roughly six violations earlier on.
“Conformance with approved procedures” accounts for the largest share of issues, appearing four times across the record.
Among Jamaica Plain restaurants, the typical score is 83; Tori Japan is comfortably above that bar. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 5, 2026
Routine
1 minor violation.
View 1 violation
Thawing (c)
Inspector notes: Reduced oxygen packaged tuna observed thawed in refrigerator in packaging. Pierce or remove packaging prior to thawing.
590.003/3-501.13-C
95
Jun 6, 2025
Routine
2 minor violations.
View 2 violations
Thawing (c)
Inspector notes: Cryovac package of raw tuna observed thawing still in the packaging. Remove/opem packaging before thawing. Corrected on site
590.003/3-501.13-C
Intensity-lighting (c)
Inspector notes: Rice cooker storage area and warewashing area observed without lighting. Provide adequate lighting.
590.006/6-303.11-C
90
Feb 20, 2025
Routine
1 minor violation.
View 1 violation
Drying mops (c)
Inspector notes: Observed mop stored in stagnant soiled water. Discontinue and hang to dry after use. Corrected on site by PIC.
590.006/6-501.16-C
95
Jul 26, 2024
Routine
No violations found.
100
Jan 25, 2024
Routine
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Conformance with approved procedures (p)
Inspector notes: Several change to the HACCP plan require resubmission for review and approval. The recipe has changed testing has changed. PIC observed using buffer solution 7 which is not included in the HACCP instead of strips as specified in the HACCP plan. Provide and maintain daily logs and submit revised plan. No lab report.and no HACPP copy at the location. Rice did test at 4.1 pH.
590.008/8-103.12-P
Assignment (pf)
Inspector notes: PIC not in compliance with HACCP on the sushi rice. .Employees not trained on proper warewashing . Retrain and document.
590.002(A)/2-101.11-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No Vomit kit on site. Provide
590.002/2-501.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Exterior of rice bin handsink prep since knife stored on the knife rack observed soiled. Middle compartment of 3 bay sink observed being used to scrap of food debris. Discontinue Clean sanitize and maintain.
590.004/4-601.11-PF
Miscellaneous sources of contamination (c)
Inspector notes: Mop sink located in the prep area observed not enclosed. Provide
590.003/3-307.11-C
Nonfood-contact surfaces (c)
Inspector notes: Mop sink area observed heavily soiled and odorous Chest freezer with ice build up. Exteriors of equipment doors and rice cookers / food storage bins soiled .Clean and sanitize to remove.
590.004/4-101.19-C
In-use utensils between-use storage (c)
Inspector notes: In use utensils observed stored in stagnant water. Remove and maintain . Corrected on site by PIC
590.003/3-304.12-C
55
Jan 11, 2024
Routine
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Conformance with approved procedures (p)
Inspector notes: No daily log of the sushi rice observed and maintained. Several change to the HACCP plan require resubmission for review and approval. The recipe has changed testing has changed. PIC observed using buffer solution 7 which is not included in the HACCP instead of strips as specified in the HACCP plan. Provide and maintain daily logs and submit revised plan. No lab report.and no HACPP copy at the location. Rice did test at 4.1 pH.
590.008/8-103.12-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Spring roll and dumplings at 72F observed kept at room temperature when removed of the fryer . Discontinue or hot hold at 135F or cook to order.
590.003/3-501.16-P1
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No Vomit kit on site. Provide
590.002/2-501.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Exterior of rice bin handsink prep since observed soiled. Clean and sanitize to remove.
590.004/4-601.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Warewashing and prep area -hand sink observed blocked. Remove and maintain. Corrected on site by CFPM.
590.005/5-205.11-PF
Assignment (pf)
Inspector notes: PIC not in compliance with HACCP on the sushi rice. Unable to keep record of daily logs and unable to provide information on illness policy and foodborne illness.Employees not trained when to wash proper warewashing illness policy. Retrain and document. Training guidance to be provided.
590.002(A)/2-101.11-PF
Toilet room receptacle covered (c)
Inspector notes: Restroom trash receptacle observed without cover. Provide
590.005/5-501.17-C
Ventilation hood systems drip prevention (c)
Inspector notes: Grease observed dripping from hood and hood observed soiled. Clean to remove.
590.004/4-204.11-C
Ventilation hood systems filters (c)
Inspector notes: Hood sticker observed expired since 12.26.23. Provide new sticker Per CFPM cleaning is scheduled to take place tonight 1.11.24.
590.004/4-202.18-C
Nonfood-contact surfaces (c)
Inspector notes: Wall behind chest freezer observed soiled and disclored . Fryer must be palced under the hood per BFD regulations. Mop sink area observed heavily soiled and odorous Chest freezer with ice build up. Exteriors of equipment doors and rice cookers / lids soiled Clean and sanitize to remove.
590.004/4-101.19-C
Miscellaneous sources of contamination (c)
Inspector notes: Mop sink located in the prep area observed not enclosed. Provide
590.003/3-307.11-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple squeeze bottles observed without lables soy sauce bucket observed being used to store teriyaki sauce. Provide lables when removed from orginal container.
590.003/3-302.12-C
37
May 18, 2023
Routine
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Cold holding unt on the cooking line has raw pultry stored right beside raw vegetables and is coming into contact with them - segragate and seperate so there is a clear seperation from the two - store raw poutry in the under counter area as discussed
590.003/3-302.11-P
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: New menu items offered under cooked are missing the proper disclosure / reminder - address
590.003/3-603.11-PF
Food-contact surfaces-cleanability (pf)
Inspector notes: Replace the green cutting board with deep lacerations
590.004/4-202.11-PF
Effectiveness-hair restraints (c)
Inspector notes: Ensur all food handlers are wearing proper hair restraints when working with foods
590.002/2-402.11-C
Nonfood contact surfaces (c)
Inspector notes: Clean exterior of all in line cooking equipment especially the fryolators from grease and grime build up
590.004/4-602.13-C
Food storage prohibited areas (c)
Inspector notes: Remove PLASTIC " TO GO BAGS" from the restroom - store in with other commercial items awafrom contamination
590.003/3-305.12-C
Wiping cloths use limitation (c)
Inspector notes: Set up properly as discussed
590.003/3-304.14-C
Food storage containers identified with common name of food (c)
Inspector notes: Label to identify the sugar - rice - flour bins properly as discussed
590.003/3-302.12-C
Wood use limitation (c)
Inspector notes: Remove all visibly splinteredand burnt wooden spatulas and spoons in the kitchen
590.004/4-101.17-C
52
Feb 6, 2023
Routine
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Conformance with approved procedures (p)
Inspector notes: Not filling in the log books daily - need to fill out everytime foods are cooked as discussed
590.008/8-103.12-P
Food display-preventing contamination by consumers (p)
Inspector notes: Leaving individual trays of to go cooked foods on top of the counter where customers are gathering - relocate as discussedc
590.003/3-306.11-P
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: New consum er advisory is incomplete - address to include new items offered ubder cooked
590.003/3-603.11-PF
Where to wash (pf)
Inspector notes: Wiping cloths in thew hand sink - discontinue and only use as a hand sink
590.002/2-301.15-PF
Nonfood contact surfaces (c)
Inspector notes: Clean in between all in place ewuiment from visible grease and grime deposits
590.004/4-602.13-C
Wiping cloths use limitation (c)
Inspector notes: Set up as discussed
590.003/3-304.14-C
In-use utensils between-use storage (c)
Inspector notes: Ensure scoops have handles when used to dispense condiments - no single use plastic bowls
590.003/3-304.12-C
Sponges use limitation (c)
Inspector notes: Do not use to clean pots and pans - non food contact surfaces only
590.004/4-101.16-C
Surface characteristics-indoor areas (c)
Inspector notes: Clean floors and walls throughout the kitchen and prep area where needed from all visible soils
590.006/6-101.11-C
47
Oct 4, 2022
Routine
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Conformance with approved procedures (p)
Inspector notes: Experation date on the buffer solution has expired replace as discussed
590.008/8-103.12-P
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Ensure all food items offered under cooked have the proper disclosure / reminder where needed as we discussed during the interview
590.003/3-603.11-PF
Wiping cloths use limitation (c)
Inspector notes: Set up at three different locations -[ sushi - other raw protein cutting areas and other ready to eat surfaces and locations ]
590.003/3-304.14-C
Other forms of information (c)
Inspector notes: Label to identify all clear plastic spray bottles - even the empty ones to reduce potential contamination from different products such as [ bleach and olive oil ] you want to make sure that each container is properly cleaned and sanitized if the container is not used for the original product iut was used for
590.003/3-602.12-C
Nonfood-contact surfaces (c)
Inspector notes: Clean inside and outside of all refrigeration / freezer units - exterior of all cooking equipment - shelving units under prep tables - exterior of all sinks from visible food spills stains and soils
590.004/4-202.16-C
Ventilation hood systems filters (c)
Inspector notes: Clean the vents in the hood system as well as the steel exterior hood itself from all visible soils
590.004/4-202.18-C
(a) and (c) equipment utensils linens and single-service and single-use articles-storing (c)
Inspector notes: Ensure all individual straws available for self service are stored individually wrapped or dispensed individually as discussed
590.004/4-903.11-C
Grease trap(c)
Inspector notes: Clean exterior lid / cover of the grease trap where needed
590.005/5-402.12-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Clean floors throughout the kitchen walls behind all vooking equipment from visible grease grime and visible food spills
590.006/6-201.11-C
Food storage containers identified with common name of food (c)
Inspector notes: Label to identify all bulk food containers to properly identify the content
590.003/3-302.12-C
Washing fruits and vegetables (c)
Inspector notes: Clearly identify the prep sink in the lkitchen
590.003/3-302.15-C
50
Jun 28, 2022
Routine
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Food temperature measuring devices (p)
Inspector notes: Ensure there is a properly operating thermometer in house
590.004/4-201.12-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Discontinue storing raw foods above beside or on top of fresh produce or any other ready to eat foods in the sandwich unit of the cooking line - raw foods are coming into contact with ready to eat foods when busy during lunch hour- clearly segragate as discussed
590.003/3-302.11-P
Preventing contamination from hands (pf)
Inspector notes: Remove all soiled pots and pans loaded inside the basin of the hand sink by the sushi station
590.003(C)/3-301.11-PF
Grease trap(c)
Inspector notes: Clean to remove all soils and then resurface as discussed
590.005/5-402.12-C
In-use utensils between-use storage (c)
Inspector notes: Us eonly scoops with handles when dispensing condiments such as flour sugar salt ect.
590.003/3-304.12-C
Food storage containers identified with common name of food (c)
Inspector notes: Clearly and properly identify all bulk food storage bins to identify the contents
590.003/3-302.12-C
Nonfood contact surfaces (c)
Inspector notes: Clean inside and outside of all refrigeration / freezer units - exterior of the bulk food storage bins from all visible food spills stains and soils
590.004/4-602.13-C
Cutting surfaces (c)
Inspector notes: Use clean cutting surfaces dedicated for foods only - do not cut on any other surfaces such as drain boards
590.004/4-501.12-C
Ventilation hood systems filters (c)
Inspector notes: Clean vents where needed from deep carbon deposits
590.004/4-202.18-C
Cip equipment (c)
Inspector notes: Clean exterior of all in place cooking equipment from visible food spills
590.004/4-202.12-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Clean all kitchen surfaces where needed from visible food spills stains and soils
590.006/6-201.11-C
45
Frequently Asked Questions
When was Tori Japan last inspected?
The most recent health inspection at Tori Japan on file is from Jan 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tori Japan?
Across the inspection record, “conformance with approved procedures” has been cited four times, more than any other issue at Tori Japan.
How does Tori Japan compare to other restaurants in Jamaica Plain?
Tori Japan most recently scored 95 out of 100, which is higher than the Jamaica Plain average of 83.
Has Tori Japan's inspection record improved over time?
Yes. Recent inspections at Tori Japan have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Tori Japan 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 Tori Japan inspected?
Based on the inspection history on file, Tori Japan is inspected around three times per year on average.
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