Yamato Japanese Cuisine
Last inspected: Mar 18, 2026
61
Score
Yamato Japanese Cuisine appears in inspection records 19 times, starting in 2022. Yamato Japanese Cuisine was last inspected on Mar 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Looking across the full record, “(2) and (b) time/temperature control for safety food hot” is the recurring theme, flagged seven times.
Yamato Japanese Cuisine's latest score of 61 falls below the Brighton average of 88. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
19
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 18, 2026
Routine
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
System maintained in good repair (p)
Inspector notes: Handsink at lower level with very low water pressure. Repair.
590.005/5-205.15-P
Handwashing cleanser availability (pf)
Inspector notes: Handsink at lower level without soap. Provide.
590.006/6-301.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Some packaged food items without date marking . Provide.
590.003/3-501.17-PF
Nonfood contact surfaces (c)
Inspector notes: Bottom of walk-in freezer soiled. Top of dish machine soiled. -- Clean all properly.
590.004/4-602.13-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Grease containers in the rear with some grease build up. Clean properly.
590.006/6-501.114-C
In-use utensils between-use storage (c)
Inspector notes: Observed ice scoop stored on the top of dish machine. Store on a clean/sanitized surface.
590.003/3-304.12-C
61
Dec 9, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
Controlling pests (pf)
Inspector notes: Upon reinspection no pest control report has been provided person in charge states they were unable to have service done before Thanksgiving; continue to clean and sanitize the basement and seal entry points for pests and provide pest control report to damien.yee@boston.gov
590.006/6-501.111-PF
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: The floor and walls underneath the cookline are heavily encrusted with grease and soils; clean and sanitize of soils
590.004/4-601.11-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: The tiles next to the sushi area are damaged or missing; repair or replace.
590.006/6-501.11-C
82
Nov 20, 2025
Routine
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Tofu seaweed salad cut lettuce at 50F in glass cooler in kitchen. Person in charge states the items had been prepared less than an hour ago and that the refrigerator is not working properly and is due to be replaced on 11-21-2025; person in charge removed the TCS items to another working cooler to reach 41F.
590.003/3-501.16-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Shrimp tempura at fry station sitting in basket 67F shrimp tempura in oven at sushi area 100F cooked eel at sushi area 110F. Fry station employee is frying foods in anticipation of orders even though there was not many customers at the time of the inspection and the restaurant does not have any way of hot holding fried foods in the back. At the sushi station the hot holding unit was set at 130F and the foods had been prepared and placed in the hot holding unit per the employees around thirty minutes ago; the employees increased the temperature of the hot holding unit to 160F and the TCS foods were at or above 135F after fifteen minutes. Hold hot TCS foods at or above 135F.
590.003/3-501.16-P1
Controlling pests (pf)
Inspector notes: Behind the glass window cooler in the kitchen there are large rodent droppings / throughout the basement there are excessive amounts of large rodent droppings and holes in the walls that allow for pest entry; clean and sanitize the area of droppings. Provide IPM pest report to damien.yee@boston.gov
590.006/6-501.111-PF
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: Per person in charge there are no procedures or kit to clean up a vomit or diarrhea event; provide.
590.002/2-501.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Person in charge who is a certified food protection manager was not able to provide the reportable symptoms or the reportable illnesses; the person in charge did not take corrective action when temperature abused TCS foods were observed and the health inspector had to direct the corrective actions; the person in charge should be knowlegable about employee illness policy and be able to take active managerial control.
590.002(B)/2-102.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Observed hand sink at sushi area used to dump pH buffer soiled water and to fill containers when there was a utility sink on the other side employees were able to use for those activities / observed server filling water pitchers at hand sink. Hand sinks should only be used for hand washing; retrain staff.
590.005/5-205.11-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: On the digital menu ordering system that customers use to order their food there is no warning on the menu to denote what items are raw or undercooked; provide.
590.003/3-603.11-PF
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: The tiles next to the sushi area are damaged or missing; repair or replace.
590.006/6-501.11-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: The floor and walls underneath the cookline are heavily encrusted with grease and soils / the plastic curtain to enter the ktichen is heavily soiled; clean and sanitize of soils
590.004/4-601.11-C
41
May 20, 2025
Routine
3 minor violations.
View 3 violations
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Walls with damaged area along bottom as you enter the kitchen- Repair properly
590.006/6-501.11-C
Good repair and proper adjustment-equipment (c)
Inspector notes: gasket on coffin freezer is damaged causing frost buildup- Replace All foods within the unit are frozen solid
590.004/4-501.11-C
Nonfood contact surfaces (c)
Inspector notes: Areas of grease buildup on the floor at the fryolators and near the 3 bay sink- Clean properly
590.004/4-602.13-C
86
Jan 17, 2025
Routine
1 minor violation.
View 1 violation
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: At the time of the inspection I was unable to verify if the hood company used by the establishment for the cleaning and inspection of the hoods is approved by the Boston Fire Department. Referred to BFD for verification
590.006/6-501.14-C
95
Jan 3, 2025
Routine
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
Restricted use pesticides criteria (p)
Inspector notes: Numerous pest control sprays noted on the stairs to the lower level- Use only products provided by a licensed pest control company
590.007/7-206.11-P
Preventing contamination from hands (p)
Inspector notes: Observed employees handling products at the sushi bar with bar hands- Corrected at the time of the inspection
590.003(C)/3-301.11-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Shrimp tempera held on the counter at te sushi bar with a temperature of 120F Product removed and reheated to above 165F
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cut vegetables at both the susho bar and in the back kitchen held in ambient temperatures at 50-58F Per the staff the products were prepared less than 1.5 hours prior to the inspection Removed and placed in refrigeration at 39F
590.003/3-501.16-P
Parasite destruction (p)
Inspector notes: At the time of the inspection the HACCP was unavailable for review Provide updated parasite destruction letters for HACCP
590.003/3-402.11-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: At the time of the inspection Priority violations were noted Review inspection report with staff
590.002(B)/2-102.11-PF
Conformance with approved procedures (pf)
Inspector notes: At the time of the inspection the establishment was unable to locate the HACCP Unable to verify the lab testing and parasite destruction letters from purveyors. Also there needs to be a copy of the approved HACCP which includes training and recipes for the rice that were approved Locate the HACCP and keep at the establishment at all times
590.008/8-103.12-PF
In-use utensils between-use storage (c)
Inspector notes: Utensils stored in stagnant water in the back kitchen- Discontinue
590.003/3-304.12-C
Thawing (c)
Inspector notes: Observed sealed package of fish defrosting on the counter- Per the PIC the product was removed from the freezer less than 30 min prioer to the inspection Reviewed the process and corrections were made- Review with staff
590.003/3-501.13-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: At the time of the inspection I was unable to verify if the hood company used by the establishment for the cleaning and inspection of the hoods is approved by the Boston Fire Department. Referred to BFD for verification
590.006/6-501.14-C
Food preparation (c)
Inspector notes: Open boxes of product observed on the floor as employees were doing food prep- Store foods protected during preparation
590.003/3-305.14-C
32
Jul 31, 2024
Routine
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
Conformance with approved procedures (p)
Inspector notes: Establishment is not properly testing sushi rice as written in the HACCP- reviewed at this time
590.008/8-103.12-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Fried products on the counter in the kitchen at 51F- Per the PIC theoproduct was removed from refrigeration less than 1 hour prior to the inspection- Placed in refrigerator at 38F
590.003/3-501.16-P
Parasite destruction (p)
Inspector notes: Parasite destruction letters maintained at the establishment have expired- Provide updated letters
590.003/3-402.11-P
Conformance with approved procedures (pf)
Inspector notes: Lab testing for the acidification of rice and parasite destruction letters in the HACCP have all expired- Provide updated lab testing and parasite destruction letters from the purveyors
590.008/8-103.12-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Repeat priority violations noted on the inspection report- Review with staff and ensure proper HACCP procedures are being followed
590.002(B)/2-102.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior panels and chute of ice machine in the lower level with black mold like buildup- Clean properly
590.004/4-601.11-PF
Controlling pests (pf)
Inspector notes: Small insects noted on the wall located behid the sushi bar- Provide an updated detailedpest control report from a licensed pest control company
590.006/6-501.111-PF
Intensity-lighting (c)
Inspector notes: Insufficient lighting noted in several areas of the lower storage- Provide proper lighting
590.006/6-303.11-C
41
Feb 27, 2024
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Multiple products stored on the counter at the sushi bar including fried shrimp at temperatures of 66F-72F Products shall be stored under refrigeration Corrected on site
590.003/3-501.16-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on the inspection report Employee onsite unable to properly operate the PH meter for the sushi rice- Review
590.002(B)/2-102.11-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired January 2024- Schedule hood cleaning/inspection
590.006/6-501.14-C
System maintained in good repair (c)
Inspector notes: Pipe from the the dishwasher has a slow leakthat is dripping into a container- Make proper repairs
590.005/5-205.15-C
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: Sushi rolling mats stored behind the faucet of the handwash sink at the sushi bar- Removed
590.004/4-903.11-C1
In-use utensils between-use storage (c)
Inspector notes: Scoop used for rice stored in stagnant water- Corrected on site
590.003/3-304.12-C
64
Oct 31, 2023
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
System maintained in good repair (p)
Inspector notes: Handsink at cooking line with hot water faucet out of order. Repair. One of handsinks at the Men's toilet out of order. PIC states it's scheduled for replacement. Replace.
590.005/5-205.15-P
Hand drying provision (pf)
Inspector notes: Hand sink at cooking line does with a paper towel dispenser out of order repair.
590.006/6-301.12-PF
Storage areas rooms and receptacles capacity and availability (c)
Inspector notes: Grrease containers soiled at the rear. Clean properly.
590.005/5-501.16-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths not set up with sanitizer solution. Provide.
590.003/3-304.14-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Some packages with food items stored on the floor inside walk-in freezer. Elevate properly.
590.003/3-305.11-C
67
Jul 19, 2023
Routine
2 critical violations. 3 minor violations.
View 5 violations
Preventing contamination from hands (p)
Inspector notes: At the time of the inspection I observed an employee handling RTE vegetables with bare hands during preparation- Corrected on site
590.003(C)/3-301.11-P
Conformance with approved procedures (p)
Inspector notes: Lab report for the testing of the sushi rice expired February 2023- Provide updated lab report as required by the HACCP
590.008/8-103.12-P
Intensity-lighting (c)
Inspector notes: Light fixture in the warewashing area not working and the area is very dark- Repair
590.006/6-303.11-C
Wiping cloths air drying location (c)
Inspector notes: Multiple soiled wiping cloths on counters with no sanitizer solution set up- Corrected on site
590.004/4-901.12-C
Nonfood contact surfaces (c)
Inspector notes: Exteriors of food containers with encrusted soils- Clean with proper frequency
590.004/4-602.13-C
64
Mar 16, 2023
Routine
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Conformance with approved procedures (p)
Inspector notes: Sushi rice from yesterday at prep line. Discontinue. PIC discarded. Discard at the end of the day as described in HACCP plan. Letters of guarantee and Lab test expired. Provide a current one.
590.008/8-103.12-P
Parasite destruction (p)
Inspector notes: Letter of guarantees expired. Provide current ones.
590.003/3-402.11-P
Handwashing cleanser availability (pf)
Inspector notes: Handsoap dispenser covered with plastic. PIC removed it. Keep it accessible all the time.
590.006/6-301.11-PF
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stored wet on counters. Store properly in sanitizer solution.
590.003/3-304.14-C
Maintaining refuse areas and enclosures (c)
Inspector notes: In outside rear old equipment stored. Remove.
590.005/5-501.115-C
61
Nov 29, 2022
Routine
1 minor violation.
View 1 violation
System maintained in good repair (c)
Inspector notes: Part for repair of handsink at coffe station odered and will be installed by this week -Per PIC. Repair properly.
590.005/5-205.15-C
95
Nov 22, 2022
Routine
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
System maintained in good repair (p)
Inspector notes: Handsink at coffe/tea station with hot water faucet out of order. Repair.
590.005/5-205.15-P
Controlling pests (pf)
Inspector notes: Observed some rodent like droppings at the wall next to stairs going to lower level. Provide an IPM report from a licensed exterminator.
590.006/6-501.111-PF
Wiping cloths use limitation (c)
Inspector notes: Observed wiping cloths wet on the counters at prep area. Store properly in sanitizer solution.
590.003/3-304.14-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Observed Octopus and Tuna stored in the same plate at the display case. Separate properly.
590.003/3-305.11-C
Cleaning frequency and restrictions (c)
Inspector notes: Wall/floor area next to stairs going to basement soiled. Clean properly.
590.006/6-501.12-C
Walls and ceilings attachments (c)
Inspector notes: CO2 tanks not secured at lower level. Secure/chain properly.
590.006/6-201.17-C
System maintained in good repair (c)
Inspector notes: Part for repair of handsink at coffe station odered and will be installed by this week -Per PIC. Repair properly.
590.005/5-205.15-C
Nonfood contact surfaces (c)
Inspector notes: The area next to fryolator with large grease build up. Clean to remove.
590.004/4-602.13-C
58
Nov 15, 2022
Routine
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
System maintained in good repair (p)
Inspector notes: Handsink at coffe/tea station with hot water faucet out of order. Repair.
590.005/5-205.15-P
Controlling pests (pf)
Inspector notes: Observed some rodent like droppings at the wall next to stairs going to lower level. Provide an IPM report from a licensed exterminator.
590.006/6-501.111-PF
Food storage-preventing contamination from the premises (c)
Inspector notes: Observed Octopus and Tuna stored in the same plate at the display case. Separate properly.
590.003/3-305.11-C
Wiping cloths use limitation (c)
Inspector notes: Observed wiping cloths wet on the counters at prep area. Store properly in sanitizer solution.
590.003/3-304.14-C
Nonfood contact surfaces (c)
Inspector notes: The area next to fryolator with large grease build up. Clean to remove.
590.004/4-602.13-C
Cleaning frequency and restrictions (c)
Inspector notes: Wall/floor area next to stairs going to basement soiled. Clean properly.
590.006/6-501.12-C
Walls and ceilings attachments (c)
Inspector notes: CO2 tanks not secured at lower level. Secure/chain properly.
590.006/6-201.17-C
61
Sep 30, 2022
Routine
1 minor violation.
View 1 violation
System maintained in good repair (c)
Inspector notes: Refrigerating unit scheduled for repair. Still not mantaining proper temperature at 41F or below.
590.005/5-205.15-C
95
Sep 6, 2022
Routine
1 minor violation.
View 1 violation
System maintained in good repair (c)
Inspector notes: Refrigerating unit scheduled for repair. Still not mantaining proper temperature at 41F or below.
590.005/5-205.15-C
95
Aug 30, 2022
Routine
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Sushi Bar- Tuna 47F Salmon 47F. Unit 49F. Food inside unit for 1 hour -per PIC it was moved to the other unit. Matain 41F or below.
590.003/3-501.16-P
Handwashing cleanser availability (pf)
Inspector notes: Lower level handwashing sink without soap. Provide.
590.006/6-301.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Re-train staff with regard to proper cold holding for TCS foods. Monitor properly.
590.002(D)/2-103.11-PF
Cooling heating and holding capacities-equipment (pf)
Inspector notes: One of the Sushi Bar refrigerating unit registered 49F. Repair to mantain 41F or below.
590.004/4-301.11-PF
System maintained in good repair (c)
Inspector notes: Refrigerating unit scheduled for repair. Still not mantaining proper temperature at 41F or below.
590.005/5-205.15-C
Cleaning frequency and restrictions (c)
Inspector notes: Floor under and around bulk food containers at lower level soiled. Clean properly.
590.006/6-501.12-C
58
Aug 22, 2022
Routine
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Sushi Bar- Tuna 47F Salmon 47F. Unit 49F. Food inside unit for 1 hour -per PIC it was moved to the other unit. Matain 41F or below.
590.003/3-501.16-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Re-train staff with regard to proper cold holding for TCS foods. Monitor properly.
590.002(D)/2-103.11-PF
Cooling heating and holding capacities-equipment (pf)
Inspector notes: One of the Sushi Bar refrigerating unit registered 49F. Repair to mantain 41F or below.
590.004/4-301.11-PF
Handwashing cleanser availability (pf)
Inspector notes: Lower level handwashing sink without soap. Provide.
590.006/6-301.11-PF
Cleaning frequency and restrictions (c)
Inspector notes: Floor under and around bulk food containers at lower level soiled. Clean properly.
590.006/6-501.12-C
61
Jul 19, 2022
Routine
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Sushi Bar- Tuna 49F Salmon 48F Crab 47F. Unit 49F. PIC states food had been put in there for less than 1 hour and added ice to the bottom of the sushi bar. Food placed to another unit. Mantain all TCS foods at 41F or below.
590.003/3-501.16-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: Low Temp Dish Machine does not register any sanitizer level. Repair to mantain 50-100 ppm chlorine sanitizer. Three bay sink will be used to perform the sanitizing step.
590.004/4-501.114-P
Cooling heating and holding capacities-equipment (pf)
Inspector notes: Sushi Bar Refrigerating ubit registered 49F. Repair to mantain 41F or below.
590.004/4-301.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Retrain staff with regard to proper warewashing and cold holding.
590.002(D)/2-103.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink used to place soiled utensils . Remove and use for handwashing only.
590.005/5-205.11-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood Vent Sink with grease build up. Clean properly to remove.
590.006/6-501.14-C
Cleaning floors dustless methods (c)
Inspector notes: Floor under and around fryolators soiled. Clean properly.
590.006/6-501.13-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stored soiled on counter. Store properly in anitizer solution.
590.003/3-304.14-C
47
Frequently Asked Questions
When was Yamato Japanese Cuisine last inspected?
The most recent health inspection at Yamato Japanese Cuisine on file is from Mar 18, 2026. The public record contains 19 inspections in total.
What is the most common violation at Yamato Japanese Cuisine?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited seven times, more than any other issue at Yamato Japanese Cuisine.
How does Yamato Japanese Cuisine compare to other restaurants in Brighton?
Yamato Japanese Cuisine most recently scored 61 out of 100, which is lower than the Brighton average of 88.
Has Yamato Japanese Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Yamato Japanese Cuisine have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Yamato Japanese Cuisine 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 Yamato Japanese Cuisine inspected?
Based on the inspection history on file, Yamato Japanese Cuisine is inspected around five times per year on average.
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