BOSTON, MA - Health department officials identified compliance issues at Shojo in an inspection dated 08/11/2025.
The facility operates from 11 TYLER ST in South End, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 15 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation related to food safety requirements. Inspectors documented: Effectiveness-Hair Restraints (C). Health code violations require correction to maintain safe operating conditions.
The second violation regarded certified food protection manager. Inspectors documented: (A) Certified Food Protection Manager (C). The FDA Food Code mandates that at least one employee with supervisory responsibility be a certified food protection manager to ensure active managerial control. For more information, see FDA certified food protection manager requirements. Untrained employees may unknowingly create food safety hazards.
The third violation concerned pest control. Inspectors documented: Packaged and Unpackaged Food-Separation Packaging and Segregation (C). The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
The fourth violation involved storage procedures. Inspectors documented: Food Storage-Preventing Contamination from the Premises (C). Chemical contamination from improper storage can cause acute poisoning.
The fifth violation concerned thermal management. Inspectors documented: Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The sixth violation involved temperature control. Inspectors documented: Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The seventh violation concerned food safety requirements. Inspectors documented: Ventilation Hood Systems Filters (C). Violations of health codes can increase the risk of foodborne illness.
The eighth violation concerned food safety requirements. Inspectors documented: Drain boards (C). Violations of health codes can increase the risk of foodborne illness.
The 9th violation related to equipment operation. Inspectors documented: (A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf). Improper equipment can cause physical contamination of food.
The 10th violation concerned food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Non-compliance with safety standards may create conditions that compromise food safety.
The 11th violation involved food safety requirements. Inspectors documented: System Maintained in Good Repair (C). Non-compliance with safety standards may create conditions that compromise food safety.
The 12th violation related to building conditions. Inspectors documented: Wall and Ceiling Coverings and Coatings (C). Plumbing issues can cause sewage backup and serious contamination.
The 13th violation related to pest control. Inspectors documented: Controlling Pests (Pf). The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
The 14th violation concerned storage procedures. Inspectors documented: Common Name-Working Containers (Pf). Allergen cross-contact during storage can trigger severe reactions in sensitive individuals.
The 15th violation regarded food storage. Inspectors documented: Storage-Other Personal Care Items (C). Chemical contamination from improper storage can cause acute poisoning.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 08/11/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Boston Public Health Commission. For more information about restaurant inspection regulations in this area, visit the Massachusetts Food Code. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Boston Public Health Commission
The establishment was cited for health code violations during the inspection. See the full article for detailed violation information.
Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces. Chemical contamination from improper storage can cause acute poisoning. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Improper equipment can cause physical contamination of food. Plumbing issues can cause sewage backup and serious contamination. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces. Allergen cross-contact during storage can trigger severe reactions in sensitive individuals. Chemical contamination from improper storage can cause acute poisoning.
This inspection data is sourced directly from Boston Public Health Commission. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Massachusetts Food Code (105 CMR 590), FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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