Inspection Report

Business Name
BRAVE SUSHI AYCE

Business Address
16049 N ARROWHEAD FOUNTAINS CENTER DR PEORIA AZ 85382

Permit Number
FD2501579

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/23/2026

Grade
Not Participating

Priority Violation
0

Inspection Status
Re-Inspection Completed

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No Certified Food Protection Manager on site at time of inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM on site during operating hours. Corrective Action: Correct prior to next routine inspection. **2nd Consecutive Violation

Violation #: 48

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

Comments:

4-303.11 - Core: Cleaning Agents and Sanitizers, Availability Addl Notes: Liquid detergent and chemical sanitizer supply buckets for mechanical dishwasher are empty at time of inspection. Cleaning agents that are used to clean equipment and utensils as specified under part 4-6, shall be provided and available for use during all hours of operation. Provide detergent and sanitizer for mechanical dishwasher. Informed PIC that all food contact surfaces must be manually clean and sanitized. Corrective Action: Correct prior to next routine inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Residue build up on exterior of stainless steel equipment and other surfaces in food preparation area (i.e. -residue drip like figures on fire suppression lines over stove burners). Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nonfood-contact surfaces at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Residue buildup found on flooring at bootom of equipment and at wall/floor junctions. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Cook line make table not functioning, being used as a table. Instructed person in charge to repair or remove. Ice cream machine stored in back storage, remove. Non-commercial food equipment (i.e. - Black and Decker Toaster ovens and Hamilton Beach Microwave) and refrigeration equipment manufactured for bottled beverages found in prep line and/or sushi areas. Instructed person in charge to remove any equipment that is unnecessary to the operation of the establishment, and the establishment is to have approved food equipment being used. Corrective Action: Correct prior to next routine inspection. **2nd Consecutive Violation

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-303.11 - Core: Intensity-Lighting Addl Notes: Inadequate lighting found inside food preparation units at sushi preparation area. Provide at least 215 lux (20 foot candles): o Inside equipment such as reach-in and under-counter refrigerators. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Establishment will return to routine inspection schedule.

"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.