Inspection Report

Business Name
Sushi Ave

Business Address
866 N HIGLEY RD GILBERT AZ 85234

Permit Number
FD-15497

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/29/2026

Grade
Not Participating

Priority Violation
4

Inspection Status
Re-inspection required

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: observed in the upright food cooler in the back food prep. noted bags of lettuce touching raw chicken. placed atop each other. discussed with kitchen manager and facility PIC. use of a designated shelf for raw prepared chicken reviewed. manager relocated all raw chicken to a designated lower shelf in the food cooler. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-207.11 (B) - Priority: Restriction and Storage-Medicine; Storage & labeling

Addl Notes: observed in the kitchen, back-room food prep. area, employee medicine bottle placed atop ceramic stack of salad bowls. reviewed with manager. use of a designated area for personal medical articles reviewed manager threw away medicine bottle. corrected Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: checked the sanitizer in use for the front sushi bar, sanitizer solution flashed black on contact, exceeding 200 ppm. manager trained staff in the front sushi prep. area. manager discarded sanitizer. chlorine at 50 ppm prepared/established. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: observed , cut lettuce in the front sushi food prep. cooler, temperature indicating 62-68 deg f . asked staff about the time of lettuce preparation. per facility manager, prepared at 11am, and chopped/washed and placed in the food pan. suggested to run cut lettuce in an ice bath, or place excess lettuce back in the back food kitchen upright cooler to ensure tcs food is reaching 41 deg f . manager removed al cut/chopped lettuce. proper rapid cooling reviewed. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: during the facility inspection, observed live roaches in the food prep, back kitchen. discussed with facility manager, inquired regarding the current records of certified pest control management services on site. manager provided most recent record, dated 5-12-2026. please consult with a certified integrated pest control for long term roach prevention. re-inspection scheduled for 10 days, 6-10-2026 Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap

Addl Notes: at the facility mop basin, in the back dry storage room, noted the back flow device in disrepair, partially missing. showed facility manager. manager will place a work order for proper replacement /repair of the device. re-inspection scheduled. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: observed in the back dry storage west entry, interior panel, large crack/open penetration in the dry wall. wall in disrepair. Showed facility manager. please repair the facility wall. please ensure the wall to floor penetrations are properly sealed. Corrective Action: Correct prior to next routine inspection.

Comments/Details

report emailed to manager. re-inspection scheduled for 6-10-2026
Predefined Comment: No County legal action will result from this inspection.
re-inspection scheduled 6-10-2026

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.