Inspection Report

Business Name
Aruma Cafe

Business Address
2011 E APACHE BLVD TEMPE AZ 85281

Permit Number
FD-24-01523

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
3/12/2025

Grade
R

Priority Violation
0

Inspection Status
Re-Inspection Completed

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Upon re-inspection, all violations due for correction have been corrected.
Establishment was observed operating outside the scope of their approved operating permit in violation of MCEHC Chap. 1, Reg. 4(a).>>>Observed raw fish in a refrigerated prep unit on-site; also observed ceviche with acid cured fish, sashimi fish (Tiradito) and raw oysters on the menu; person in charge indicated they added this new menu featuring raw fish/raw marinated fish, raw oysters 3 months prior to inspection. Also observed Shellstock tags on-site. Serving raw fish is considered an advanced preparation step and requires an increase in permit class; the establishment currently has a Class 2 Permit. The establishment does not meet the minimum requirements to increase their permit class (they do not have a prep sink). The establishment must cease the sale of raw fish, raw oysters on their menu until they can apply for a remodel to ensure they have the adequate facilities to sell advanced preparation menu items such as raw fish; Remodel applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyazenergovweb. tylerhost.net/apps/selfservice#/home. Establishment must apply for remodel within 5 days (3/19/25) or provide a written notice that they will cease the sale of these food items at this location.

"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.