What is Fin's Sushi & Grill's health inspection score?

Fin's Sushi & Grill has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fin's Sushi & Grill last inspected?

Fin's Sushi & Grill was last inspected on February 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fin's Sushi & Grill have?

Fin's Sushi & Grill has 76 total violations across 13 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fin's Sushi & Grill safe to eat at?

Fin's Sushi & Grill has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Fin's Sushi & Grill serve?

Fin's Sushi & Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fin's Sushi & Grill

Name: Fin's Sushi & Grill
Address: 240 CAMBRIDGE ST, Boston, 02114
Rating: 40

240 CAMBRIDGE ST, Boston

Last Inspected: 2/25/2026

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0Poor

American

Better than 22% of american restaurants

Stable

10 inspections

Last: Feb 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-22 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

On-site Corrections

+21 pts

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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240 CAMBRIDGE ST, Boston, FL 02114

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Violation Timeline

Dec 2024

2 inspections

2 high priority

4 basic

Dec

Mar 2025

1 inspections

1 high priority

6 intermediate

3 basic

Apr 2025

1 inspections

1 high priority

6 intermediate

3 basic

Apr

Jul 2025

2 inspections

6 high priority

4 intermediate

2 basic

Nov 2025

1 inspections

1 high priority

1 intermediate

2 basic

Nov

Dec 2025

1 inspections

1 high priority

1 intermediate

2 basic

Feb 2026

2 inspections

4 high priority

10 intermediate

16 basic

Feb

Inspection History

10 records on file

10 Routine

Feb 26

Routine InspectionLatestHE_Pass

2 High5 Med8 Basic

15 total2 risk factors15 corrected

65/100inspection score

−61 pts

High Priority (2)

−20 pts

590.002/2-301.14-PWhen to Wash (P)Risk FactorCorrected−10
590.003/3-501.16-P1(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10

Intermediate (5)

−25 pts

590.006/6-301.11-PFHandwashing Cleanser Availability (Pf)Corrected−5
590.002(D)/2-103.11-PF(A)-(P) Person-In-Charge-Duties (Pf)Corrected−5
590.004/4-302.12-PFFood Temperature Measuring Devices (Pf)Corrected−5
590.004/4-302.14-PFSanitizing Solutions Testing Devices (Pf)Corrected−5
590.004/4-601.11-PF(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Corrected−5

Basic (8)

−16 pts

590.006/6-201.11-CFloors Walls and Ceilings-Cleanability (C)Corrected−2
590.005/5-205.15-CSystem Maintained in Good Repair (C)Corrected−2
590.006/6-501.111-CControlling Pests (C)Corrected−2
590.003/3-304.14-CWiping Cloths Use Limitation (C)Corrected−2
590.003/3-305.11-CFood Storage-Preventing Contamination from the Premises (C)Corrected−2
590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)Corrected−2
590.004/4-501.12-CCutting Surfaces (C)Corrected−2
590.003/3-302.11-CPackaged and Unpackaged Food-Separation Packaging and Segregation (C)Corrected−2

Base deductions−61 pts

Risk factor bonus (2× +5)−10 pts

Corrected on-site credit (15 fixed)+31 pts

Feb 26

Routine InspectionHE_Fail

2 High5 Med8 Basic

15 total2 risk factors

29/100inspection score

−61 pts

High Priority (2)

−20 pts

590.002/2-301.14-PWhen to Wash (P)Risk Factor−10
590.003/3-501.16-P1(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10

Intermediate (5)

−25 pts

590.002(D)/2-103.11-PF(A)-(P) Person-In-Charge-Duties (Pf)−5
590.006/6-301.11-PFHandwashing Cleanser Availability (Pf)−5
590.004/4-601.11-PF(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)−5
590.004/4-302.14-PFSanitizing Solutions Testing Devices (Pf)−5
590.004/4-302.12-PFFood Temperature Measuring Devices (Pf)−5

Basic (8)

−16 pts

590.003/3-302.11-CPackaged and Unpackaged Food-Separation Packaging and Segregation (C)−2
590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)−2
590.006/6-501.111-CControlling Pests (C)−2
590.006/6-201.11-CFloors Walls and Ceilings-Cleanability (C)−2
590.005/5-205.15-CSystem Maintained in Good Repair (C)−2
590.003/3-305.11-CFood Storage-Preventing Contamination from the Premises (C)−2
590.003/3-304.14-CWiping Cloths Use Limitation (C)−2
590.004/4-501.12-CCutting Surfaces (C)−2

Base deductions−61 pts

Risk factor bonus (2× +5)−10 pts

Dec 25

Routine InspectionHE_Pass

1 High1 Med2 Basic

4 total1 risk factor4 corrected

88/100inspection score

−19 pts

High Priority (1)

−10 pts

590.003/3-302.11-PPackaged and Unpackaged Food-Separation Packaging and Segregation (P)Risk FactorCorrected−10

Intermediate (1)

−5 pts

590.008/8-103.12-PFConformance with Approved Procedures (Pf)Corrected−5

Basic (2)

−4 pts

590.004/4-602.13-CNonfood Contact Surfaces (C)Corrected−2
590.003/3-302.12-CFood Storage Containers Identified with Common Name of Food (C)Corrected−2

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Corrected on-site credit (4 fixed)+10 pts

Nov 25

Routine InspectionHE_Fail

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

590.003/3-302.11-PPackaged and Unpackaged Food-Separation Packaging and Segregation (P)Risk Factor−10

Intermediate (1)

−5 pts

590.008/8-103.12-PFConformance with Approved Procedures (Pf)−5

Basic (2)

−4 pts

590.003/3-302.12-CFood Storage Containers Identified with Common Name of Food (C)−2
590.004/4-602.13-CNonfood Contact Surfaces (C)−2

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Jul 25

Routine InspectionHE_Pass

3 High2 Med1 Basic

6 total3 risk factors6 corrected

72/100inspection score

−42 pts

High Priority (3)

−30 pts

590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10
590.003/3-302.11-PPackaged and Unpackaged Food-Separation Packaging and Segregation (P)Risk FactorCorrected−10
590.002/2-301.12-PCleaning Procedure (P)Risk FactorCorrected−10

Intermediate (2)

−10 pts

590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Corrected−5
590.006/6-301.11-PFHandwashing Cleanser Availability (Pf)Corrected−5

Basic (1)

−2 pts

590.003/3-304.14-CWiping Cloths Use Limitation (C)Corrected−2

Base deductions−42 pts

Risk factor bonus (3× +5)−15 pts

Corrected on-site credit (6 fixed)+21 pts

Jul 25

Routine InspectionHE_Fail

3 High2 Med1 Basic

6 total3 risk factors

43/100inspection score

−42 pts

High Priority (3)

−30 pts

590.003/3-302.11-PPackaged and Unpackaged Food-Separation Packaging and Segregation (P)Risk Factor−10
590.002/2-301.12-PCleaning Procedure (P)Risk Factor−10
590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10

Intermediate (2)

−10 pts

590.006/6-301.11-PFHandwashing Cleanser Availability (Pf)−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)−5

Basic (1)

−2 pts

590.003/3-304.14-CWiping Cloths Use Limitation (C)−2

Base deductions−42 pts

Risk factor bonus (3× +5)−15 pts

Apr 25

Routine InspectionHE_Pass

1 High6 Med3 Basic

10 total1 risk factor10 corrected

75/100inspection score

−46 pts

High Priority (1)

−10 pts

590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10

Intermediate (6)

−30 pts

590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Corrected−5
590.008/8-103.12-PFConformance with Approved Procedures (Pf)Corrected−5
590.004/4-501.112-PFMechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)Corrected−5
590.004/4-302.14-PFSanitizing Solutions Testing Devices (Pf)Corrected−5
590.004/4-204.117-PFWarewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)Corrected−5
590.003/3-501.17-PFReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Corrected−5

Basic (3)

−6 pts

590.003/3-501.13-CThawing (C)Corrected−2
590.003/3-302.12-CFood Storage Containers Identified with Common Name of Food (C)Corrected−2
590.006/6-202.15-COuter Openings Protected (C)Corrected−2

Base deductions−46 pts

Risk factor bonus (1× +5)−5 pts

Corrected on-site credit (10 fixed)+23 pts

Mar 25

Routine InspectionHE_Fail

1 High6 Med3 Basic

10 total1 risk factor

49/100inspection score

−46 pts

High Priority (1)

−10 pts

590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10

Intermediate (6)

−30 pts

590.003/3-501.17-PFReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)−5
590.008/8-103.12-PFConformance with Approved Procedures (Pf)−5
590.004/4-501.112-PFMechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)−5
590.004/4-302.14-PFSanitizing Solutions Testing Devices (Pf)−5
590.004/4-204.117-PFWarewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)−5

Basic (3)

−6 pts

590.003/3-302.12-CFood Storage Containers Identified with Common Name of Food (C)−2
590.003/3-501.13-CThawing (C)−2
590.006/6-202.15-COuter Openings Protected (C)−2

Base deductions−46 pts

Risk factor bonus (1× +5)−5 pts

Dec 24

Routine InspectionHE_Pass

1 High2 Basic

3 total1 risk factor3 corrected

91/100inspection score

−14 pts

High Priority (1)

−10 pts

590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10

Basic (2)

−4 pts

590.004/4-602.13-CNonfood Contact Surfaces (C)Corrected−2
590.004/4-602.12-CCooking and Baking Equipment (C)Corrected−2

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Corrected on-site credit (3 fixed)+7 pts

Dec 24

Routine InspectionHE_Fail

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10

Basic (2)

−4 pts

590.004/4-602.12-CCooking and Baking Equipment (C)−2
590.004/4-602.13-CNonfood Contact Surfaces (C)−2

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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