Hornbill Sushi & Asian Fusion
A1618 E Bell Rd, Phoenix 85022-2802
Food Establishment - Eating & Drinking · Permit FD-23-01775
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
May 18, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Feb 3, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Walk-in fridge found non-operational at time of inspection. Establishment has a large up right double door fridge behind bar to serve as adequate equipment for cooling. Fridge is currently being used as a beverage fridge. Discussed moving items over with owner to make room for cooling foods when needed.
2025
Sep 12, 2025RoutinecleanA
No County legal action will result from this inspection.Discussed handwash sink requirements and utensil storage.
Jun 25, 2025RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection.
Apr 23, 2025Routine1 priority1 foundation1 coreall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed raw chicken above eggs and RTE foods in the reach in fridge at the bar and raw beef above eggs and RTE foods in the reach in fridge on the cookline. 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. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed time recording sheet for sushi rice was outdated. Most recent date noted was May 2024. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Current rice cooking times were recorded in logbook at time of inspection. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed raw tuna defrosted inside of ROP packaging in reach in fridge at bar. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.13 - Core: Thawing
2024
Dec 10, 2024Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
The screen door opening from the kitchen to the back door has a 4 inches gap under. This creates an opening preventing rodents and insect getting inside the facility. Add a swiper and repair. Corrective Action: Correct prior to next routine inspection.
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6-202.15 - Core: Outer Openings, Protected
May 23, 2024Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had _1__ Priority, __0_ Priority Foundation violations on this inspection. No County legal action will result from this inspection. Emailed report and confirmed. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permitinvoice(s) to permittees. We need a current and accurate email address on file to ensure you receive acopy 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,Embargo Lbs: 3,Review Complete: CHECKED,Review Notes: QA - MB,Signer: HRANG PENG
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Cut spring mix, cooked BBQ eel, raw shrimp inside reach in at sushi station temped at 48F to 52F with thermocouple for more than 4 hours per employee. Employee disposed of items. Reach in temped at 50F with thermocouple. Employee removed remaining food from reach in and adjusted reach in. Utilize adjacent reach in until reach in temperature reaches 41F. Discussed importance of maintaining all TCS foods at 41F to prevent foodborne illness. Correct By: Corrected At Time Of Inspection
Jan 31, 2024Routine1 priority1 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had _1__ Priority, __0_ Priority Foundation violations on this inspection. No County legal action will result from this inspection. Emailed report and confirmed. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permitinvoice(s) to permittees. We need a current and accurate email address on file to ensure you receive acopy 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: HRANG PENG
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. Container of raw chicken stored above open pan of cooked ready to eat chicken breasts; packages of raw pork stored above open box of avocados in walk in. Employee moved raw chicken and pork to bottom shelf and voluntarily disposed of cooked chicken. Discussed importance of storing raw meats on bottom shelf to prevent contamination of ready to eat products. Correct By: Corrected At Time Of Inspection
Core-3-304.14, C: Wiping Cloths, Use Limitation. Wiping cloths stored in bucket of quat sanitizer measured at < 50 ppm next to sushi make table. Employee replaced sanitizer with quat sanitizer measured at 200 ppm. Correct By: Corrected At Time Of Inspection
2023
Aug 24, 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. Emailed report and confirmed. 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,• Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)• Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)• Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)• 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 website:https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Signer: HRANG RENY
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels at employee hand wash sink in food prep area next to prep sink. Employee replaced paper towels. Discussed importance of maintaining paper towels at all hand wash sinks to encourage hand washing and prevent foodborne illness. Correct By: Corrected At Time Of Inspection
Core-3-501.15 (B), C: Cooling Methods; Cooling 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. Spicy tuna and crab salad just made cooling in top of make table in sushi area. Employee moved both items to walk in. Discussed importance of cooling TCS foods to 41F before placing in to top of make table. 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 →