Yen Sushi & Sake Bar
A17037 N 43rd Ave, Glendale 85308
Food Establishment - Eating & Drinking · Permit FD-14172
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history9 on record
2026
Feb 2, 2026Routine1 coreA
No County legal action will result from this inspection.
Inspector's notes
Observed condensation drain from coolers draining to hand wash sinks located in restrooms. Hand wash sinks can only be used for hand washing. Discussed proper drain options such as floor drains or mop sink. Corrective Action: Correct prior to next routine inspection.
Show full county text
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
2025
Oct 8, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Counter height refrigerator for sushi prep next to windows has been replaced with new refrigerator. Quick Hot Miso Soup equipment added to kitchen. Checking on equipment status and possible back flow device due to water hook up. Will provide any needed information once determined. Requesting info that soup base is still considered a non-temperature control for safety food once attached to equipment for service.
Jun 4, 2025Routine1 priority1 coreall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed raw shrimp in small sandwich prep cooler across from grill line at 45*F. as per the person in charge the shrimp had been thawed and portioned prior to inspection (at 11-1130am). Cold hold of food to be 41*F or lower. Observed raw Tuna in sushi case at 46*F. As per the sushi staff the tuna was prepped for the sushi cooler around 12:30pm-1:00pm) and placed in case. Cold hold of food to be 41*F or lower. Advised person in charge to prep foods and place larger portion in walk in cooler or base of prep cooler to cool to 41*F prior to placing in top portion of prep cooler or sushi cooler. Items were placed in coolers to rapidly cool back to 41*F. Corrective Action: Corrected at time of inspection.
Show full county text
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.
Inspector's notes
Observed just prepared spicy crab salad at 60*F and placed in tightly covered and nested (stacked on top of each other) to cool in walk in cooler. When cooling foods, foods should be in loosely covered containers no deeper than 2-4 inches and stirred frequently. Corrective Action: Corrected at time of inspection. Containers were loosely covered and moved in cooler so the containers were no longer nesting. Corrective Action: Corrected at time of inspection.
Show full county text
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.
Mar 4, 2025Routine1 coreall corrected on siteA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed wiping clothes for servers and sushi area with 0 ppm sanitizer. Staff mixed new bleach water so sanitizer was at 100ppm. Corrective Action: Corrected at time of inspection.
Show full county text
3-304.14 - Core: Wiping Cloths, Use Limitation
2024
Nov 13, 2024Routine2 coreall corrected on siteA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed tightly packaged marinaded beef stored over tightly packaged fish on rolling cart in walk in cooler. No dripping or spillage was observed. Beef was placed beneath fish in walk in cooler. Corrective Action: Corrected at time of inspection.
Show full county text
3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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.
Inspector's notes
Observed crab salad in walk in cooler in tightly covered plastic in walk in cooler at 50*F. As per the owner, the crab salad had been made and cooled the night before and portioned approximately one hour prior to the inspection. Advised owner to not nest or tightly cover product until temperature reaches 41*F. Cool product to 41*F after portioning within 4 hours. Containers were no longer nested and loosely covered. Corrective Action: Corrected at time of inspection.
Show full county text
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.
Aug 1, 2024Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Using max min thermometer ambient temperature of refrigerator was observed to be 33.2*F
Jul 22, 2024Routine1 priority1 foundationB
Predefined Comment: No County legal action will result from this inspection.A re-inspection to be completed on or before August 1, 2024 to verify the refrigerator can hold food at 41*F or lower.
Inspector's notes
Observed foods in small sushi prep refrigerator by register with spicy tuna (50*F), spice crab (47*F) octopus (58*F), Scallions (50*F), Sushi California Rolls (57*F) crab salad at 45*F Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. Scallions, octopus, spicy crab and spicy tune were embargoed and discarded Crab salad was placed back in walk in cooler to chill.
Show full county text
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.
Inspector's notes
Observed small sandwich prep cooler by register at 50*F, upon further investigation it was observed that there was ice build up around fans and condenser. Advised staff to defrost unit and plug back in to see if refrigerator can hold food at 41*F or lower. Manager on site also contacted repair company for service. Corrective Action: Correct prior to re-inspection.
Show full county text
4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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.
Mar 13, 2024Routine2 coreA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Verbally discussed Notice of Inspection Rights with Anthony C .Emailed copy of inspection report to facility.Emailed copy of 72 hour notice with inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Signer: Anthony Cardinale
Core-3-501.13, C: Thawing Observed chicken thawing at room temperature in kitchen area. Correct thawing practices includes: 1. Under cold running water 2. In the refrigerator 3. microwave oven and immediately cooked. Chicken was returned to walk in cooler Correct By: Corrected At Time Of Inspection
Core-4-101.16, C: Sponges Use Limitation Observed sponges being used on dishes. Sponges may not be used on food contact surfaces for cleaning. Correct By: Correct Prior To Next Routine Inspection
2023
Nov 13, 2023Routine1 foundation1 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Verbally discussed Notice of Inspection Rights with Youngtae N.Emailed copy of inspection report to facility.Emailed copy of 72 hour notice with inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Youngtae Nam
Priority Foundation-3-501.15 (A), Pf: 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. Observed grilled chicken breasts in walk in cooler in a tightly covered wrapping at 76-86*F. As per the staff the chicken was grilled approximately 1.5 hours prior to the inspection. After grilling chicken was cooled uncovered for approximately one hour prior to covering and placing into walk in cooler.. Chicken was uncovered and placed in single layer t quickly cool during the inspection. Cooling charts in English and Spanish were provided to assist in proper cooling practices. Correct By: Corrected At Time Of Inspection
Core-4-101.16, C: Sponges Use Limitation Observed staff using sponges to wash utensils and dishware. Sponges may only be used for cleaning non food contact surfaces. Core-3-304.14, C: Wiping Cloths, Use Limitation Observed bucket with wiping cloths for servers with no sanitizer solution. Bleach based sanitizers must be between 50 - 100 ppm. Bleach added to water and measured to be at 100 ppm. Correct By: Corrected At Time Of Inspection
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 →