Inspection Report

Business Name
BoSa Kobe Hot Pot
Business Address
14740 N NORTHSIGHT BLVD SCOTTSDALE AZ 85260
Permit Number
FD2503170
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
10/22/2025
Grade
Not Participating
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: - Repair or replace cooling unit (motor/fans) inside walk-in cooler; excessive ice buildup present. Owner states unit is scheduled to be replaced.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-303.11 - Core: Intensity-Lighting Addl Notes: - Replace burnt out lights in both walk-in cooler and walk-in freezer.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Routine Inspection. Met with staff and owner. E&D Class 4, 10+ seating.

Discussed proper wash/rinse/sanitize procedure if using 3-compartment sink instead of using dish machine. Discussed checking sanitizer ppm on a regular basis.

Per owner, customers will use the "buffet" are to self-serve items desired to be in their hot pots. If establishment staff are to use this area to serve customers, or otherwise open food handling is conducted by staff in the front service/buffet area, a hand sink is required in front service area. Customers were observed serving themselves during inspection, not staff.

Establishment will use a clean in place method for large stock pots, conducted under hood with provided water supply (faucets). Large stock pots must be washed/rinsed/sanitized per food code and be clean to sight and touch when stored as clean.

"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.