Ichiban Yakitori Sushi House in BOSTON, MA Failed Its Health Inspection on 08/13/25

BOSTON, MA - Health department officials identified compliance issues at Ichiban Yakitori Sushi House in an inspection dated 08/13/2025.

Situated at 14 WESTLAND AV, the establishment is part of Back Bay's active food service sector. The Back Bay area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.

The inspection identified 18 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.

The first violation concerned handwashing procedures. Inspectors documented: When to Wash (P). 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. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.

The second violation regarded food storage. Inspectors documented: Food Storage Containers Identified with Common Name of Food (C). Allergen cross-contact during storage can trigger severe reactions in sensitive individuals.

The third violation involved 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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.

The fourth violation regarded storage procedures. Inspectors documented: Food Storage-Preventing Contamination from the Premises (C). Allergen cross-contact during storage can trigger severe reactions in sensitive individuals.

The fifth violation involved food safety requirements. Inspectors documented: Characteristics-Materials for Construction and Repair (C). Health code violations require correction to maintain safe operating conditions.

The sixth violation concerned food safety requirements. Inspectors documented: Characteristics-Materials for Construction and Repair (C). Regulatory standards exist to minimize health risks to consumers.

The seventh violation concerned food safety requirements. Inspectors documented: Cutting Surfaces (C). Non-compliance with safety standards may create conditions that compromise food safety.

The eighth violation concerned equipment maintenance. Inspectors documented: (A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf). Improper equipment can cause physical contamination of food.

The 9th violation concerned equipment maintenance. Inspectors documented: Cooking and Baking Equipment (C). Worn dishwasher components may not properly sanitize dishes and utensils.

The 10th violation related to food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Non-compliance with safety standards may create conditions that compromise food safety.

The 11th violation related to food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Regulatory standards exist to minimize health risks to consumers.

The 12th violation concerned equipment maintenance. Inspectors documented: (A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C). Damaged cutting boards and surfaces can harbor bacteria in cracks and crevices.

The 13th violation concerned food safety requirements. Inspectors documented: Kitchenware and Tableware-Preventing Contamination (C). Violations of health codes can increase the risk of foodborne illness.

The 14th violation concerned storage procedures. Inspectors documented: Outdoor Storage Surface (C). Improper storage can lead to cross-contamination between raw and ready-to-eat foods.

The 15th violation concerned sanitation and cleanliness. Inspectors documented: Floors Walls and Ceilings-Cleanability (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. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.

The 16th violation concerned handwashing procedures. Inspectors documented: Handwashing Cleanser Availability (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. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.

The 17th violation concerned food safety requirements. Inspectors documented: Maintaining Premises Unnecessary Items and Litter (C). Violations of health codes can increase the risk of foodborne illness.

The 18th violation concerned food safety requirements. Inspectors documented: Repairing-Premises Structures Attachments and Fixtures-Methods (C). Regulatory standards exist to minimize health risks to consumers.

The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.

This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 08/13/2025 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.