Tsurutontan Udon Noodle
Last inspected: Feb 24, 2025
61
Score
Inspectors have visited Tsurutontan Udon Noodle eight times, with records going back to 2022. The newest entry in the record is dated Feb 24, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 12 violations earlier on.
Across the inspection history, “nonfood contact surfaces” is the issue that surfaces most often, recorded seven times.
Compared to other Boston restaurants (averaging 86), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Feb 24, 2025
Routine
3 major violations. 4 minor violations.
View 7 violations
Conformance with approved procedures (pf)
Inspector notes: Rice logs not updated. Properly log rice PH daily as required by HACCP plan.
590.008/8-103.12-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Containers of prepared foods in reach in coolers not date marked. Provide.
590.003/3-501.17-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations cited. Provide active managerial control.
590.002(B)/2-102.11-PF
Food storage containers identified with common name of food (c)
Inspector notes: Multiple squeeze bottles not labeled. Provide.
590.003/3-302.12-C
Nonfood contact surfaces (c)
Inspector notes: Soils visible under cookline equipment. Clean to remove.
590.004/4-602.13-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood tag expired. Provide current.
590.006/6-501.14-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Broken out of use under counter ice machine at cookline. REMOVE.
590.006/6-501.114-C
61
Dec 4, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
(a) gloves use limitation (p)
Inspector notes: Food worker eating with gloved hands while preparing foods. Corrected on site.
590.003/3-304.15-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked chicken 61F product made within the hour removed from service placed on indirect ice to cool.
590.003/3-501.16-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations. Provide active managerial control .
590.002(B)/2-102.11-PF
Nonfood contact surfaces (c)
Inspector notes: Cookline with visible soils under equipment. Clean to remove.
590.004/4-602.13-C
Eating drinking or using tobacco (c)
Inspector notes: Food employee observed eating at the cookline. Corrected on site.
590.002/2-401.11-C
61
Jul 29, 2024
Routine
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Characteristics-materials for construction and repair (p)
Inspector notes: Noodle making machines in rear prep room do not appear to be NSF grade equipment. Provide proof of NSF grade equipment or equivalant.
590.004/4-101.11-P
Conformance with approved procedures (p)
Inspector notes: Rice from previous business day in use. Voluntarily discarded. Copy of HACCP plan not available during inspection. Provide. No lab report for rice. Provide.
590.008/8-103.12-P
Parasite destruction (p)
Inspector notes: Provide letter from fish purveyor for parasite destruction for applicable species.
590.003/3-402.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked chicken 74F. Made within the hour placed into refrigeration holding a below 41F.
590.003/3-501.16-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Noodle making machines with visible food soils. Clean and sanitize.
590.004/4-601.11-PF
Controlling pests (pf)
Inspector notes: Small flies evident at upstairs bar. Provide updated pest control report. Address cleaning surfaces in the area to dissuade enticement of insects.
590.006/6-501.111-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations cited. Provide active managerial control.
590.002(B)/2-102.11-PF
Food storage-preventing contamination from the premises (c)
Inspector notes: Box of fresh ice salmon on floor behind sushi bar. Corrected on site.
590.003/3-305.11-C
Outer openings protected (c)
Inspector notes: Front door missing door sweep. Install pest proof door sweep.
590.006/6-202.15-C
Nonfood contact surfaces (c)
Inspector notes: Bar floors with visible soils. Clean to remove.
590.004/4-602.13-C
In-use utensils between-use storage (c)
Inspector notes: Dip well at cookline with soils. Clean to remove.
590.003/3-304.12-C
33
Feb 1, 2024
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Conformance with approved procedures (p)
Inspector notes: When tested with PH meter rice was 4.7 PIC found out food employee had not added enough vinegar to batch and corrected and rice tested at 4.0. Retrain staff. No product had yet been made with inferior rice. COS.
590.008/8-103.12-P
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Online menu missing consumer advisory. Provide. https://www.order.store/store/tsurutontan-udon-noodle-brasserie-boston/mgbN3p1pT-6L5Fas1WKFZg?mod=quickView&modctx=%257B%2522storeUuid%2522%253A%25229a06cdde-9d69-4fee-8be4-56acd5628566%2522%252C%2522sectionUuid%2522%253A%252216c7bb38-13d5-4e8f-802b-cb709fdc8e26%2522%252C%2522subsectionUuid%2522%253A%25228963528c-0614-40a5-a503-1628f76e8961%2522%252C%2522itemUuid%2522%253A%25228c97d111-3450-4dfa-84b1-20a1175ecdf8%2522%252C%2522showSeeDetailsCTA%2522%253Atrue%257D&ps=1
590.003/3-603.11-PF
Thawing (c)
Inspector notes: Commercially packaged ROP fish thawing in wrapper. COS.
590.003/3-501.13-C
Nonfood contact surfaces (c)
Inspector notes: Clean floors under and around equipment at sushi and cooklines.
590.004/4-602.13-C
System maintained in good repair (c)
Inspector notes: Handsink drain is leaking. Repair.
590.005/5-205.15-C
Anti-choking
Inspector notes: No choke save certificate on site. Provide. Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
590.009(E)
64
May 24, 2023
Routine
2 major violations. 6 minor violations.
View 8 violations
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Asterisk(*) missing from some raw items on the menu.Provide an (*) asterisk on any menu items that are served raw/undercooked.
590.003/3-603.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handwash station at the sushi prep observed blocked with equipment.Maintain handwash station available for handwashing. PIC corrected on site
590.005/5-205.11-PF
System maintained in good repair (c)
Inspector notes: Handsink next to cook line prep sink observed leaking from the drainpipe.Repair
590.005/5-205.15-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Remove/discard all empty boxes from the mop room.
590.006/6-501.114-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Replace the missing ice cream chest cover.
590.004/4-501.11-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: Clean the interior of the ice cream freezer to remove excess ice build up. Upper bar-Clean the interior gaskets of the reach in units to remove sticky residue.
590.004/4-601.11-C
Intensity-lighting (c)
Inspector notes: Light bulb observed burnt out above the 6 burner range.Replace
590.006/6-303.11-C
Surface characteristics-indoor areas (c)
Inspector notes: Replace missing ceiling tiles in the storage room.
590.006/6-101.11-C
61
Feb 7, 2023
Routine
6 critical violations. 5 major violations. 10 minor violations.
View 21 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Preparing sushi that contains RAW animal products and ready to eat food at same work station/cutting boards refrigeration units etc
590.003/3-302.11-P
Separation-storage (p)
Inspector notes: Soap dispensers in food prep/cooking line/ware washing and bar are in direct contacts with food contacts
590.007/7-201.11-P
(a) gloves use limitation (p)
Inspector notes: Observed multiple food handlers handling Raw animal products ready to eat foods and touch points wearing same disposible gloves Leave and returning to work stations wearing soiled gloves
590.003/3-304.15-P
Cleaning procedure (p)
Inspector notes: Not latering for 20 seconds not drying with paper towels and no barrier used when turning off knobs (hand washing)
590.002/2-301.12-P
When to wash (p)
Inspector notes: Observed nobody washing hands - leaving and returning to work stations handling raw fish and equipment etc.(cooking line sushi bar ware washing areas)
590.002/2-301.14-P
Conformance with approved procedures (p)
Inspector notes: PIC/CFPM did not know how to calabrate pH meter Unable to determine the pH of sushi rice
590.008/8-103.12-P
Handwashing cleanser availability (pf)
Inspector notes: No hand cleanser at hand sink at bar - Corrected on site by PIC
590.006/6-301.11-PF
Hand drying provision (pf)
Inspector notes: Paper towel dispenser in pasta making prep empty Paper towel dispenser at bar empty
590.006/6-301.12-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: No proof that the food handlers preparing sushi have been trained in food safety sanitation HACCP plan No proof of annual review of sushi HACCP Last lab report dated January 24 2022 and PIC could not provide proof that a new sample has been sent to a lab for testing Multiple repeat Priority Priority Foundation and Core violations noted Corrective actions was limited taken during inspection - Staff ignoring PIC
590.002(D)/2-103.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Food storage containers heavily built up encrusted food particles in food contact storage containers - Food prep/sushi prep/food storage and pasta storage
590.004/4-601.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Observed food handler on cooking line washing items in hand wash sink Item in hand wash basin All on cooking line - Corrected on site by PIC
590.005/5-205.11-PF
Sponges use limitation (c)
Inspector notes: Using sponges in Pasta prep area
590.004/4-101.16-C
Floors walls and ceilings-cleanability (c)
Inspector notes: Heavy built up soils on floor and walls and all attachments - kitchen/prep/ware washing/sushi prep/pasta prep
590.006/6-201.11-C
Wood use limitation (c)
Inspector notes: Wooden spoons craked splintered etc
590.004/4-101.17-C
Nonfood contact surfaces (c)
Inspector notes: Heavy built up of soils on all shelving throughout food prep/sushi prep/ware washing/bar/wait station Heavy built up of soils that are encrusted on door handles interior and exterior ro refrigeration unit/freezer units equipment in storage room and pasta prep area/sushi prep/cooking/prep area
590.004/4-602.13-C
Cooking and baking equipment (c)
Inspector notes: Caked on encrusted grease food debris on all cooking equipment - Kitchen/sushi/prep
590.004/4-602.12-C
Wiping cloths air drying location (c)
Inspector notes: Drying wiping cloths under heating lamps and on food contacts - Kitchen/prep
590.004/4-901.12-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Remove all unused unnecessary and clutter from establishment
590.006/6-501.114-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths not stored in sanitizing solutions per code and bucking are being stored in direct contact with floor
590.003/3-304.14-C
Food storage containers identified with common name of food (c)
Inspector notes: Food containers not labeled with common name food prep/storage areas
590.003/3-302.12-C
In-use utensils between-use storage (c)
Inspector notes: Storing tongs on front of cooking equipment and in standing water on cooking line
590.003/3-304.12-C
15
Dec 15, 2022
Routine
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw shell eggs stored above ready to eat food. Person in charge corrected.
590.003/3-302.11-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Fried chicken and fried shrimp left out in ambient air at 85F. Person in charge discarded. Hold hot above 135F or cold 41F or below.
590.003/3-501.16-P1
Handwashing sinks installation (pf)
Inspector notes: Hot water faucet at service bar hand sink is not working. Establishment has another hand sink in close proximity. Repair.
590.005/5-202.12-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Bucket and scrubbie inside hand wash sink. Person in charge removed.
590.005/5-205.11-PF
Nonfood contact surfaces (c)
Inspector notes: Vent above mop sink area is heavily soiled. Clean to remove.
590.004/4-602.13-C
Storage-other personal care items (c)
Inspector notes: Observed cell phone on production line in close proximity to food. Remove.
590.007/7-209.11-C
Using drain plugs (c)
Inspector notes: No drain plugs on site for three bay sink. Provide.
590.005/5-501.114-C
Nonfood-contact surfaces (c)
Inspector notes: Cardboard being used on shelfing. Remove.
590.004/4-101.19-C
Wiping cloths air drying location (c)
Inspector notes: Multiple damp cloths left on sushi line. Remove
590.004/4-901.12-C
Miscellaneous sources of contamination (c)
Inspector notes: Food being prepped in three bay sink and close proximity to dish washer. Discontiue.
590.003/3-307.11-C
45
Aug 2, 2022
Routine
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
When to wash (p)
Inspector notes: Observed employee prepping vegatables then move to production line to cook without washing hands between tasks.
590.002/2-301.14-P
Conformance with approved procedures (p)
Inspector notes: Employee not testing sushi rice according to HACCP Plan. Employee did not use buffer solution or create a rice slurry as dictated in approved HACCP plan. Discontinue serving sushi until employees are properly trained.
590.008/8-103.12-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Observed tempura shrimp next to fryolater at 70F. Maintain cold food at 41F or below.
590.003/3-501.16-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw shell eggs stored above ready to eat foods on production line. Person in charge corrected.
590.003/3-302.11-P
Controlling pests (pf)
Inspector notes: Multiple immature flies observed in warewash area. Provide updated pest reports.
590.006/6-501.111-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Multiple hand sinks are blocked and have pans inside. Person in charge corrected.
590.005/5-205.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Multiple foods in cooler require proper date marking. Provide.
590.003/3-501.17-PF
In-use utensils between-use storage (c)
Inspector notes: Multiple ice scoops have handle in ice. Person in charge corrected.
590.003/3-304.12-C
Nonfood contact surfaces (c)
Inspector notes: Build up under fryolaters and oven in back cook line. Clean to remove.
590.004/4-602.13-C
Miscellaneous sources of contamination (c)
Inspector notes: Observed employee prepping vegetables on three bay sink. Person in charge corrected.
590.003/3-307.11-C
(b) cooling methods (c)
Inspector notes: Cooling pork cutlets in covered container. Person in charge corrected.
590.003/3-501.15-C
33
Frequently Asked Questions
When was Tsurutontan Udon Noodle last inspected?
The most recent health inspection at Tsurutontan Udon Noodle on file is from Feb 24, 2025. The public record contains eight inspections in total.
What is the most common violation at Tsurutontan Udon Noodle?
Across the inspection record, “nonfood contact surfaces” has been cited seven times, more than any other issue at Tsurutontan Udon Noodle.
How does Tsurutontan Udon Noodle compare to other restaurants in Boston?
Tsurutontan Udon Noodle most recently scored 61 out of 100, which is lower than the Boston average of 86.
Has Tsurutontan Udon Noodle's inspection record improved over time?
Yes. Recent inspections at Tsurutontan Udon Noodle have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tsurutontan Udon Noodle 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 Tsurutontan Udon Noodle inspected?
Based on the inspection history on file, Tsurutontan Udon Noodle is inspected around three times per year on average.
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