Inspection Report

Business Name
Sakura Sushi
Business Address
4747 E ELLIOT RD PHOENIX AZ 85044
Permit Number
FD-61589
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/1/2026
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

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 containers of raw chicken stored in a speed rack in the walk-in refrigerator above containers of cooked shrimp and packaged raw pork tenderloin. Raw animal proteins must be stored according to their final cooking temperatures as described in Code and must not be stored over ready-to-eat foods. Person in charge (PIC) rearranged containers according to cooking temperature. Visible existing contamination of items was not observed. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed packages of cooked sea bream fish cake, as well as raw tilapia and raw tuna, fully thawed or in the process of thawing in sealed reduced oxygen packaging (ROP) in several different refrigerators. Manufacturer's directions on all items stated to keep the items frozen during storage. ROP fish labeled "keep frozen" must be removed from original packaging prior to thawing under refrigeration. PIC directed employees to remove items from packaging during inspection to correct. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed a bench scraper stored on the hand washing sink in the sushi prep area with the food contact portion directly touching the back of the sink faucet assembly. Between-use utensils must be stored in a clean, dry location, in hot water (135F or warmer), or in circulating water like a dipper well leading to a floor drain. PIC moved the bench scraper to the mechanical dishwasher to be washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Inspection report e-mailed.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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