Avana Sushi in BOSTON, MA Failed Its Health Inspection on 08/12/25

BOSTON, MA - Avana Sushi received citations for health code violations during an inspection on 08/12/2025.

Located at 58 FRANKLIN ST in the Downtown area, the establishment serves the local community. The Downtown neighborhood maintains numerous food service establishments that undergo regular health monitoring.

The inspection identified 20 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 cleaning procedures. Inspectors documented: Clean-up of Vomiting and Diarrheal Events (Pf). FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers.

The second violation concerned food safety requirements. Inspectors documented: (A)-(P) Person-In-Charge-Duties (Pf). Regulatory standards exist to minimize health risks to consumers.

The third violation concerned pest management. 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. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.

The fourth violation related to equipment maintenance. Inspectors documented: In-Use Utensils Between-Use Storage (C). Malfunctioning refrigeration equipment can allow foods to enter the danger zone.

The fifth violation related to hand hygiene and handwashing facilities. Inspectors documented: Wiping Cloths Use Limitation (C). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.

The sixth violation regarded food storage practices. Inspectors documented: Food Storage-Preventing Contamination from the Premises (C). Improper storage can lead to cross-contamination between raw and ready-to-eat foods.

The seventh violation involved food safety requirements. Inspectors documented: Thawing (C). Violations of health codes can increase the risk of foodborne illness.

The eighth violation related to food temperatures. 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. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.

The 9th violation involved cleaning procedures. Inspectors documented: Food-Contact Surfaces-Cleanability (Pf). FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers.

The 10th violation related to temperature control. Inspectors documented: Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (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 11th violation involved equipment maintenance. Inspectors documented: Equipment Food-Contact Surfaces and Utensils-Frequency (P). Malfunctioning refrigeration equipment can allow foods to enter the danger zone.

The 12th violation concerned food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Violations of health codes can increase the risk of foodborne illness.

The 13th violation related to hand hygiene and handwashing facilities. Inspectors documented: Using a Handwashing Sink-Operation and Maintenance (Pf). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.

The 14th violation concerned sanitization. Inspectors documented: Cleaning Receptacles (C). FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces.

The 15th violation involved food safety requirements. Inspectors documented: Toilet Room Receptacle Covered (C). Non-compliance with safety standards may create conditions that compromise food safety.

The 16th violation concerned food safety requirements. Inspectors documented: Outer Openings Protected (C). Health code violations require correction to maintain safe operating conditions.

The 17th violation concerned food safety requirements. Inspectors documented: Mechanical-Ventilation (C). Violations of health codes can increase the risk of foodborne illness.

The 18th violation involved pest management. 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. Flies can transfer pathogens from garbage and feces to food preparation areas.

The 19th violation involved sanitation and cleanliness. Inspectors documented: Cleaning of Plumbing Fixtures (C). FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.

The 20th violation concerned food safety requirements. Inspectors documented: Conformance with Approved Procedures (Pf). Regulatory standards exist to minimize health risks to consumers.

Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.

This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 08/12/2025 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.