Washin
Last inspected: May 4, 2026
64
Score
Washin appears in inspection records four times, starting in 2024. Inspectors last stopped by on May 4, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
The city-wide average sits at 86, which Washin's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
4
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
May 4, 2026
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Conformance with approved procedures (p)
Inspector notes: Observed that there is no 2026 labratory test results for pH test of acidified rice the one on site expired in February of 2026 there is no 2026 letter of parasite destruction from seafood suppliers the letters on site expired in January of 2026 the pH buffer solutions expired in 2025 the pH meter being used requires two buffer solutions but the HACCP plan calls for only using a 4.0 pH buffer the establishment has been using "still" water instead of distilled water to calibrate the pH meter; provide updated paperwork as discussed provide updated pH buffer solution the person in charge was able to provide distilled water after buying some from a nearby store and retrain staff on properly following your approved HACCP plan.
590.008/8-103.12-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: The person in charge who is a certified food protection manager was unable to properly demonstrate how to measure the pH of acidified rice and was not able to name the five reportable symptoms and six reportable foodborne illnesses; provide a person in charge that is knowlegable about food safety illness policy and sanitization.
590.002(B)/2-102.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: During the inspection observed two different employees wash utensils and fill bowls with water at the hand sink at the sushi bar area; retrain staff to utilize hand sinks for handwashing only.
590.005/5-205.11-PF
Effectiveness-hair restraints (c)
Inspector notes: During the inspection observed employees handling and preparing foods without effective hair restraints; discussed with person in charge and they were able to provide effective hair restraints for their employees; employees should always wear hair restraints when handling and preparing food.
590.002/2-402.11-C
(a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices (c)
Inspector notes: At the high temperature warewashing machine the final rinse gauge did not go past 160F during three cycles while the irreversible thermometer read 175F after each cycle; repair or replace the external final rinse thermometer at the high temperature warewashing machine.
590.004/4-502.11-C
64
Oct 9, 2025
Routine
No violations found.
100
Jan 31, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
Conformance with approved procedures (pf)
Inspector notes: No rice test from approved lab. Provide annual test result for sushi rice from approved lab.
590.008/8-103.12-PF
Nonfood-contact surfaces (c)
Inspector notes: Chemical shlef covered with degraded cardboard. Discard cardboard and discontinue covering shelves with cardboard.
590.004/4-101.19-C
Sponges use limitation (c)
Inspector notes: Sponge observed at warewashing station. Discard sponges.
590.004/4-101.16-C
82
Feb 16, 2024
Routine
3 major violations. 1 minor violation.
View 4 violations
Records creation & retention (pf)
Inspector notes: Establishment has a deep freezer. Provide logs and criteria for deep freezing fish to supplement submitted HACCP plan. PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH.
590.003/3-402.12-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: No consumer advisory for raw foods on website. provide. https://washinboston.com/#chef
590.003/3-603.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: No door to kitchen off dining room. Install. Persons unnecessary to the food establishment operation are not allowed in the food preparation food storage or ware-washing areas except that brief visits and tours may be authorized by the PIC if steps are taken to ensure that exposed food clean equipment utensils linens and unwrapped single-service and singleuse articles are protected from contamination;
590.002(D)/2-103.11-PF
Miscellaneous sources of contamination (c)
Inspector notes: No door on mop sink. Install according to plan.
590.003/3-307.11-C
70
Frequently Asked Questions
When was Washin last inspected?
The most recent health inspection at Washin on file is from May 4, 2026. The public record contains four inspections in total.
How does Washin compare to other restaurants in Boston?
Washin most recently scored 64 out of 100, which is lower than the Boston average of 86.
Has Washin's inspection record improved over time?
No. Recent inspections at Washin have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Washin 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 Washin inspected?
Based on the inspection history on file, Washin is inspected around two times per year on average.
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