Ra Sushi
A°1652 S Val Vista Dr, Mesa 85204
Food Establishment - Eating & Drinking · Permit FD-12183
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history8 on record
2026
Apr 8, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.
2025
Oct 17, 2025RoutinecleanA°
report emailed.Predefined Comment: No County legal action will result from this inspection.
Jun 20, 2025Routine1 coreall corrected on siteA°
report emailed.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed a pan of vegetarian egg rolls overfilled in the cookline , top tiers at 46-47 deg f . manager informed staff. transferred excess food to lower cooler. 41 deg f established. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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/4617/AMC-Toolbox---Cooling.
Feb 28, 2025Routine1 priority1 foundation2 coreall corrected on siteB°
report emailed. MCESD guidance document on cooling tcs food reviewed copy provided.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed at the facility bar prep. station, staff cutting lemon and strawberries. noted staff also handling cut garnishing with bar hands and placing them in on site containers. discussed with staff regarding the strategies to minimize bare hand contact with rte food. facility GM provided a coaching moment. staff washed hands, placed food handler gloves, provided. Corrective Action: Corrected at time of inspection.
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Predefined Comment: Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. 3-301.11(C) - Priority Foundation: Minimizing Contamination from Bare 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.
Inspector's notes
in the facility walk-in cooler, observed a large deep tub filled with cooked rice. temperature indicating 126-128 deg f . inquired about cooling stratefies and time of food preparation. per staff in the kitchen food made in the morning . recommended utilizing flast pans, shallow metal pans , or ice bath, suggested not to wrap cooling ice bins till cooling process validated , 2hrs, and 4 hrs. manager transferred cooked tcs to flat metal pans placed near fan blowers in the walk-in for rapid cooling. mcesd cooling guidance document reviewed . copy provided via email. please monitor cooling tcs food. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.
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Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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/4617/AMC-Toolbox---Cooling.
Inspector's notes
in the sushi prep. line , found some raw cut fish pans at 48-50 deg f , located in the food cooler drawers. per kitchen chef prepared prior to opening this morning. recommended to keep freshly portioned cut fish in the walk-in cooler to ensure 41 deg f established. manager moved raw fish pans to walk-in cooler. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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/4617/AMC-Toolbox---Cooling.
Inspector's notes
observed in the cookline prep, and back food prep. some wet wiping cloth left on the prep. cutting boards. suggested to place wet wiping towels in a designated sanitizer solution. manager provided multi quat buckets at 200 ppm. corrected Corrective Action: Corrected at time of inspection.
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Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. 3-304.14 - Core: Wiping Cloths, Use Limitation
2024
Nov 8, 2024Routine1 priority2 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed wet wiping cloth left on the sushi bar service area. notified manager, manager talked to staff, towels were removed. quat ammonia at 200 ppm established. corrected
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Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. 3-304.14 - Core: Wiping Cloths, Use Limitation
Inspector's notes
observed a food worker staff picking up articles from floor, during food service, proceeded to food service preparation, no hand washing observed. facility GM , instructed the staff to wash hand and return to foodservice. corrected
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Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.
Inspector's notes
observed some of the food cutting knives placed on the magnetic clean rack. manager on duty notified dishwashing staff and kitchen food handling staff. all removed, scrubbed and sanitized during the inspection. corrected.
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Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.
Inspector's notes
observed a pan of boiled eggs in the front grill service area reach-in cooler. temperatures at 59-62 deg f. informed kitchen staff and facility person in charge. inquired about the preparation time. 11:30am. manager removed all, use of flat pans and ice bath, reviewed. manager transferred to flat pan and ice bath . 39 degf established in the walk-in cooler corrected
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Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling.
Jul 2, 2024Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed cooked chicken fried chicken in the reach-in cooler pans at 113-114 deg f . showed pic, manager removed all tcs and placed in flat pans walkin cooler speedracks. MCESD cooling startegies reviewed. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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/4617/AMC-Toolbox---Cooling.
Inspector's notes
observed yellow tail fish at 59 de f . in the reach-in cooler. also observed cooked sparagus at 56 deg f in the sushi bar cooler wrapped . showed pic. manager reviewed proper cold holding for the tcs with staff on duty. manager removed . please ensure rte tcs is kept at 41 deg f Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.
Feb 26, 2024RoutinecleanA°
This establishment not participating in awards, and had 0_ Priority, _0 Priority Foundation violations on this inspection.No County legal action will result from this inspectionreport emailed to manager on duty.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Signer: Tai . -facility manager
2023
Oct 16, 2023RoutinecleanA°
This establishment not participating in awards, and had 0_ Priority, _0 Priority Foundation violations on this inspection.No County legal action will result from this inspectionreport emailed to manager on duty.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Signer: Ric S. -facility General manager
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →