Inspection Report

Business Name
SUSHI BROKERS

Business Address
350 N Gilbert RD Gilbert AZ 85234

Permit Number
FD-75077

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/27/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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/4573/AMC-Toolbox: Handwashing.

Addl Notes: Observed employee grab RTE fillets of salmon with their bare hands (no gloves), put them on a tray, add salt to the fillets and then put them in the walk-in. Asked employee and PIC if the salmon is used as RTE or if it will be cooked at a later time. Per PIC the salmon that was just prepped is meant to be used as a RTE food item. Discussed with chef that the salmon will need to be cooked or discarded. Per chef, the salmon will be cooked. Corrective Action: Corrected at time of inspection.

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: ***4th repeat violation. Observed bags of raw shrimp inside a mayo sauce stored above RTE foods such as sashimi (tuna, and salmon). Also observed a container of raw bacon stored over a bowl of cooked rice inside a prep cooler. PIC relocated the raw shrimp and bacon according to their cooking temperatures and below any RTE foods. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed time as a control being used for sushi rice without a written policy. Establishment had a poster with the times the rice will be discarded, and a box next to the times that could be checked off. Discussed with PIC that a policy must also be in place to indicate what foods will be used under time as a control with instructions. Provide a written policy prior to reinspection on May 7th. Corrective Action: Correct prior to re-inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Establishment ran out of test strips for the dishwasher at the time of inspection. Discussed having back up test strips at all times. Test strips were left with employee/chef at the time of inspection. Provide test strips prior to reinspection on May 7th. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed open ceiling in the kitchen near the ice machine leaking water into a bucket. Repair pipes above the ceiling grid and provide a new washable vinyl ceiling tile. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Discussed asterisk requirements on menus, air gap requirements at floor sinks, in-use utensils, slow draining floor sink and labels for dry food containers with PIC. 4th repeat violation noted on report was discussed with PIC. Per PIC the owner is aware of the priority repeat violation that has been occurring during the routine violations.
Report emailed to owner (email on file) and PIC.

"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.