Dozo Izakaya
A°440 W Warner Rd, Tempe 85284
Food Establishment - Eating & Drinking · Permit FD-23-03192
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 history7 on record
2026
Jun 9, 2026Routine2 coreall corrected on siteA°
No County legal action will result from this inspection.
Inspector's notes
Observed sanitizer buckets with chlorine concentration below 50 ppm. 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 measuring between 50-100 ppm at time of inspection. Corrective Action: Corrected at time of inspection
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3-304.14 - Core: Wiping Cloths, Use Limitation
Inspector's notes
Observed containers stacked and stored as clean with dripping water inside. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC ran through the wash, rinse, sanitize, and airdry process at time of inspection. Corrective Action: Corrected at time of inspection.
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4-901.11 - Core: Equipment and Utensils, Air-Drying Required
2025
Nov 26, 2025RoutinecleanA
No County legal action will result from this inspection.Of Note: Discussed with person in charge (PIC) when a parasite destruction form is required. Per PIC all raw fish is farm raised and no parasite destruction is required.
Jul 30, 2025Routine3 coreA
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) Bare hand contact County approval requirements. 2) Chlorine sanitizer shall be at 50ppm to 100ppm.
Inspector's notes
Observed single use containers such as fly fish roe with other products stored in the container. Also observed other seasoning containers with products in the container not matching the labels. Discussed with PIC single-use food containers are intended for single-use and may not be re-used for storage of food. Discussed with PIC to replace with food safe reusable containers. Corrective Action: Correct prior to next routine inspection.
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4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations
Inspector's notes
Observed on the ceiling inside the ice machine with black organic matter in the rough and deep scratches. Per PIC the scratches are difficult to clean. Discussed with PIC all food-contact surfaces must be smooth, non-absorbent, and easily cleanable and equipment shall be cleaned frequently enough to prevent buildup or organic matter. Corrective Action: Correct prior to next routine
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4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable
Inspector's notes
Observed frozen tuna and eel thawing in the walk-in refrigerator still in the Reduced Oxygen Packaging (ROP). Discussed with person in charge (PIC) all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration. 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
Apr 24, 2025RoutinecleanA
No County legal action will result from this inspection.Of Note: Discussed with Person in Charge (PIC) proper storage and separation of RTE foods and raw animal proteins. 2) Discussed items labeled 'keep refrigerated' or 'refrigerate after opening' shall be date marked for and discarded if not used/sold within 7 days.
2024
Nov 20, 2024Routine3 coreA
No County legal action will result from this inspection.Discussed with PIC all chemical bottles shall have common name written on the container.
Inspector's notes
Observed seaweed containers storing flour, sriracha bottle with a yellow oil, emptied and washed single use containers that originally held ginger and garlic cloves in the dish area. Discussed with Person in Charge (PIC) single use containers were not designed to be washed and reused for food products. Discussed to replace the single use containers with reusable food safe containers. Corrective Action: Correct prior to next routine inspection.
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4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations
Inspector's notes
Observed missing/separated caulking or organic matter on existing caulking at both hand wash sinks and three compartment sink. Discussed to seal fixed equipment that is not easily movable for proper cleaning to create a smooth and cleanable surface to avoid accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.
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4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation
Inspector's notes
Observed missing and separated caulking along the ventilation system. Discussed with PIC the caulking is to prevent buildup of grease and avoid dripping over food. Also discussed how it creates a smooth and cleanable surface. Corrective Action: Correct prior to next routine inspection.
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4-204.11 - Core: Ventilation Hood Systems, Drip Prevention
May 15, 2024Routine1 priority1 coreB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.Of Note: Assisted with Time as Control policy Report sent via 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181. No County legal action will result from this inspection.Award: Not Participating,Food Manager Licenses: 1,Number of Employees: 1,Signer: Ryan Guan
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. >>>Observed hot holding miso soup at a temperature 119*F. Per Person in Charge (PIC) the miso was made less than an hour prior to inspection. PIC reheated to 165'F at the time of the inspection. Discussed proper hot holding with the PIC. All food held hot must be maintained at 135'F or above at all times. Also observed sushi rice held at 120*F per PIC rice is boiled and discarded after 4 hours. Per PIC the sushi rice (cooked) was made 1 hour prior to inspection. Added the sushi rice to the Time As Control (TAC) policy. Correct By: Corrected At Time Of Inspection
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>>Observed at both hand washing sinks the faucets have holes, are pitted and has calcium buildup. Discussed with PIC the faucets shall have a smooth cleanable surface. Please fix, repair, replace as needed. Equipment shall be maintained and in good repair. Correct By: Correct Prior To Next Routine Inspection
Jan 18, 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.Report sent via 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181. No County legal action will result from this inspection.Award: Not Participating,Food Manager Licenses: 1,Number of Employees: 1,Signer: June Fang
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals >>>Observed chlorine sanitizer bucket exceeding 200ppm located in the entrance to the kitchen near handwashing sink. Water was added to bucket to dilute to 50-100 ppm at the time of inspection. Chlorine sanitizer levels must be between 50-100 ppm. Discussed the importance of proper sanitizer levels with the Person in Charge (PIC). 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 →