Shimogamo Sushi and Grill
B°2320 S Santan Village Pkwy, Gilbert 85295
Food Establishment - Eating & Drinking · Permit FD-23-02510
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history12 on record
2026
May 15, 2026Routine1 foundation1 coreall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed hand wash sink near the dish machine without hand drying provisions. PIC provided hand drying provision for handwash sink at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed metal grates in the basin of the hand wash sink located near the dish machine. PIC had an employee remove the grates from the hand wash sink. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.
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6-301.12 - Priority Foundation: 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.
Inspector's notes
Observed rice scoops, and tongs stored in water at 78-82F. PIC removed the scoops and tongs from the water and properly stored the spatulas and scoops at time. Discussed proper storage methods for utensils between uses at the time of inspection. Utensils in-use must be held in water above 135'F, in running water, or dry and washed/rinsed/sanitized every 4 hours. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Jan 21, 2026RoutinecleanA°
No County legal action will result from this inspection.Discussed ROP of wagyu beef, and completely removing fish from the ROP packaging when thawing.
2025
Sep 24, 2025Routine1 priority1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed dishes being washed in the mechanical dishwasher with chlorine concentration of 0 ppm. PIC observed that chlorine line was not in a bucket of concentrate. Line was installed into bucket and sanitizer was primed to a final concentration of 50 ppm. Check dishwasher daily to ensure chlorine concentration is between 50 and 100 ppm. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 mechanical dishwasher in use without having soap running to the unit. PIC connect bottle of detergent and primed the machine. Detergent was then seen dispensing during a wash cycle. Detergent and sanitizer must be supplied to mechanical warewashing machine. Corrective Action: Corrected at time of inspection.
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4-303.11 - Core: Cleaning Agents and Sanitizers, Availability
May 13, 2025Routine3 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed slicer in the handwashing sink in the sushi area. Employee moved slicer to the warewashing area. Handwashing sink shall be kept free of kitchenware or food debris. Corrective Action: Corrected at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 establishment using time as a control for the sushi rice without having marked the time that the rice was made. Employee wrote the time on the container. When using time as a control for food safety the times must be documented. 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 packages of beef and chicken in the freezer and refrigerator in establishment's vacuum sealed packages. Packages in the refrigerator were not marked with what day they were taken out of the freezer. Discussed with PIC about opening the seal within 48 hours or otherwise obtaining ROP variance. PIC had employee open the vacuum sealed bags in the walk in refrigerator. Corrective Action: Corrected at time of inspection.
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3-502.12 (B1-3, B5-6, D1, D2a, D2f-h, D3, E2-4) - Priority Foundation: Reduced Oxygen Packaging, Criteria. 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/3978/Food-Variances.
Jan 9, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
2024
Sep 25, 2024Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed mechanical dishwasher in the kitchen and at the bar with chlorine concentration of 0 ppm. After connecting a chlorine sanitizer bucket and priming the machine, final concentration was between 50 and 100 ppm. Bar dishwasher concentration was still 0 ppm after adjusting cap of sanitizer bottle and priming. Bar manager to take glasses to the back to warewash until repair tech can service machine tomorrow. Discussed checking concentration daily to ensure chlorine concentration is between 50 and 100 ppm. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.
May 14, 2024Routine1 coreall corrected on siteA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report sent by email.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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Daiki Richards
Core-3-304.13, C: Linens and Napkins, Use Limitations -- Observed paper towel and napkins in contact with meatballs and rice. PIC removed items. These absorbent materials shall not be used in contact with food as they can encourage bacteria growth or be a source of cross contamination. Correct By: Corrected At Time Of Inspection
Mar 14, 2024Reviewnot scoredclean
Construction follow-up.All construction items have been addressed.Report emailedNo county legal action will result from this inspection.
Mar 8, 2024Reviewnot scoredclean
Final construction inspection.Construction is complete and approved.Walked site with ownership and contractor Address the following items prior to re-inspection:(1) Re-route the supply line from the backflow assembly so that it goes to the glass rinser at the bar(2) Provide rigid drain line material for all drains on the yakatori grills. Maintain 1 inch air gaps above the floor sink. This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.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.Report emailed to MikaNo county legal action will result from this inspection.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB
Feb 26, 2024Reviewnot scoredclean
Equipment inspection.Construction is about 90% MCESD has not authorized the food delivered in the walk-in refrigerator and freezer.Address the following items for final permit approval:(1) Have the Yakatori grills delivered and installed.(2) The air curtains over the bar roll-up must be activated via a micro-switch. They remote control is not acceptable.(3) Provide smooth, vinyl ceiling tile over the bar area.(4) Provide a reduced pressure backflow assembly (ASSE 1013) on the water line isolating the glass rinser at the bar. Route funnel and drain assembly to the floor sink.(5) Provide a minimum 1 inch air gaps for all indirect drains terminating at the floor sinks.(6) Caulk the gaps between the die wall and the counter tops at the bar and kitchen area. Paint the exposed wood edges.(7) Provide a faucet high splash guard on the hand sink as discussed.(8) Touch up kitchen wall paint where needed. Recommend installing FRP for durability.(9) For the small prep sink, provide a hub drain as discussed (diagram provided)(10) Touch up holes/ceiling paint in the employee restroom.(11) Touch up wall paint near the mop sink.(12) If chemical dispensers are installed at the mop sink, provide a separate water line for the connection.(13) Continue all caulking and trim detail work.(14) Provide a final copy of the menu(15) Provide documentation for parasite destruction from food vendor (16) Adjust metered faucets for the restrooms at 95-100 F Please continue construction according to plans, stipulation letter, and inspections. For final approval, have all work completed, have hot water available to all sinks, have all refrigeration maintaining proper temperatures, and have all local municipality approvals.Please call (602) 527-0893 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. Report emailed Elizabeth ANo county legal action will result from this inspection.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB
2023
Dec 7, 2023Reviewnot scoredclean
Plumbing Inspection. Walked with Elisabeth. Project about 35% complete.Walked site and reviewed work done to date. Discussed stip letter items namely backflow. Verified 3 tankless units of Navien NPE 240S will be installed.Ensure FRP is installed in high moisture areas as discussed on site, including sushi bar, beverage bar, ice machine, mop sink, cookline prep areas (aside from under hood which requires stainless steel or tile).No County legal action will result from this inspection.Report emailed.
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 →