Ma-Se Sushi Eatery
Last inspected: Mar 10, 2026
70
Score
The health department has logged eight inspections at Ma-Se Sushi Eatery, the earliest from 2022. The newest entry in the record is dated Mar 10, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
When inspectors have written things up, “in-use tongs stored on equipment door handle between uses” has been the most frequent reason, cited five times.
Compared to other Longwood restaurants (averaging 87), there's room to close the gap. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
70
Sep 23, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Mar 11, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. - single serve paper towels used to line food trays at sushi bar
14-86-1
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - sushi rice. Manager states rice started at 11am. Manager added time sticker
03F-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - soft boiled egg used for Ramen menu items. Manager added asterisk to all menus **Corrected On-Site**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - manager filled out. **Corrected On-Site** **Repeat Violation**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. - bottle of blue liquid
41-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in fan covers dusty
23-03-4
Basic - Outer openings not protected with self-closing doors. - back door
35B-03-4
43
Sep 11, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. - various fish wrapped in non food grade paper towels **Repeat Violation**
14-86-1
High Priority - Vacuum breaker missing on splitter added to mop sink faucet. - existing vacuum breaker needs to be moved to the outlet side of splitter
29-42-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided forms to operator
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
10-20-4
Basic - Outer openings not protected with self-closing doors. - back door
35B-03-4
Basic - Standing water in bottom of reach-in-cooler. - cookline cooler
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents and ceiling tiles dusty over cookline
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler **Corrected On-Site**
23-24-4
Basic - Food stored on floor. - bucket of ponzu sauce on floor in walk in cooler
08B-38-4
50
Jan 31, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Medicine not labeled properly. Aspirin stored next to spices at kitchen are across from triple sink **Corrected On-Site**
41-22-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Cut vegetables in walk in cooler lined with paper towel Salmon at sushi bar lined with paper towel
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken,pork stored over half and half,noodles and sauces **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle not labeled at mop sink **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. On make tables at cooks line
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door located in hallway with the restrooms
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in back kitchen
22-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor at cooks line **Corrected On-Site**
21-44-1
47
Aug 8, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.operator paid on line, inspector refreshed the screen license shows current **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the small make cooler lower cabinet raw chicken is over cream and hydrating noodles
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese mix. Hard boiled eggs
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at the ice machine needs to be dated
29-28-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Food stored on floor. Oil stored on the floor in the kitchen
08B-38-4
45
Feb 8, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over veggies in the walk in cooler
08A-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
29-34-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed dirty dishes and added gloves without a hand wash
12A-07-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in room temperature water
10-05-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on the plastic wrap bin over the make cooler
40-06-5
Basic - Equipment in poor repair. Threshold to the walk in cooler is worn
14-11-5
Basic - Food stored on floor. bag of Rice stored on the floor
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
35
Jul 28, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+ chlorine **Corrective Action Taken**
41-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is out of chlorine test strips
16-37-1
Intermediate - No soap provided at handwash sink. Kitchen sink .
31B-03-4
Basic - Building components, attachments or fixtures in poor repair. Threshold to the walk in cooler is damaged
36-51-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor sink/drain at the freezer
36-01-4
Basic - Food stored on floor. In the freezer
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
50
Frequently Asked Questions
When was Ma-Se Sushi Eatery last inspected?
The most recent health inspection at Ma-Se Sushi Eatery on file is from Mar 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Ma-Se Sushi Eatery?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited five times, more than any other issue at Ma-Se Sushi Eatery.
How does Ma-Se Sushi Eatery compare to other restaurants in Longwood?
Ma-Se Sushi Eatery most recently scored 70 out of 100, which is lower than the Longwood average of 87.
Has Ma-Se Sushi Eatery's inspection record improved over time?
Yes. Recent inspections at Ma-Se Sushi Eatery have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ma-Se Sushi Eatery 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 Ma-Se Sushi Eatery inspected?
Based on the inspection history on file, Ma-Se Sushi Eatery is inspected around two times per year on average.
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