Xami sushi
C°2707 E Broadway Rd, Phoenix 85040
Food Establishment - Eating & Drinking · Permit FD-24-02125
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 3, 2026Routine2 priorityC°
No County legal action will result from this inspection.Inspection report e-mailed.
Inspector's notes
Observed containers of raw shell eggs stored above packages of ready-to-eat cream cheese, tofu, and uncovered nectarines. Ready-to-eat foods must not be stored underneath raw animal proteins to prevent cross-contamination. The eggs were moved during the inspection to correct. Visible existing contamination of the ready-to-eat foods was not observed during the 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
Quaternary ammonium (quat) sanitizer solution concentration at in-use 3-compartment sink was measured at <100ppm. Quat sanitizer solutions for food contact surfaces must be maintained at 200-400ppm. Also of note: sanitizer contract time was less than the required 60 second contact time for this product before being placed on a rack to air dry. PIC remade sanitizer solution at the proper concentration and instructed an employee to re-wash, rinse, and sanitize recently cleaned dishes and utensils. 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.
Feb 24, 2026Routine1 coreall corrected on siteA°
No County legal action will result from this inspection.Inspection report e-mailed. Discussed date-marking and when to wash hands.
Inspector's notes
Observed a rice scoop in water measured at 83 degrees Fahrenheit with probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Person in charge (PIC) provided clean scoop and dry container during inspection to correct. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
2025
Aug 19, 2025RoutinecleanA°
No County legal action will result from this inspection.Of Note: Discussed date-marking policy with PIC.
May 2, 2025Routine1 coreA°
No County legal action will result from this inspection.Of Note: Discussed Time as a Public Health Control requirements with PIC.
Inspector's notes
Observed utility sink in the employee restroom to be unfastened from the wall. Discussed re-caulking the sink to the wall with PIC. Re-seal so that area is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Jan 3, 2025Routine2 coreA°
No County legal action will result from this inspection.
Inspector's notes
Observed gap under the door to the exterior from the kitchen allowing visible light to pass through from the exterior. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. PIC stated that repairs are underway and will be completed within one week. Corrective Action: Correct prior to next routine inspection.
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6-202.15 - Core: Outer Openings, Protected
Inspector's notes
Observed missing ceiling vent panel directly over the employee restroom in the back room, rendering the area neither smooth nor easily cleanable. Discussed repairs with PIC. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.
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6-201.11 - Core: Floors, Walls and Ceilings-Cleanability
2024
Aug 21, 2024Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.Of note: Discussed proper cooling methods with PIC. Ensure all food items in the cooling process are kept in shallow, unlidded containers throughout the duration of the cooling process.
Inspector's notes
Observed the following TCS food items stored in the fish display cooler: raw tuna (46'F), cooked eel(48'F). Per PIC, the items were placed in the cooler less than 2 hours prior to time of inspection. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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.
Inspector's notes
Observed the following RTE/TCS foods stored past 7 days in the lower portion of the prep table along the bartop: Crab mix salad(8/6), Masago(6/1), salmon roe(5/31), tobiku(6/1). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.
May 7, 2024RoutinecleanA°
E&D, class 4 10+ OC inspection was conducted with the person in charge, Miguel Herrera. The establishment is not open and operating.Permit is approved. Please address the following items before the final construction inspection of RM-11425:1. Provide time control log for the sushi rice.2. Provide final menu with consumer advisory for raw/ undercook foods. Consumer advisory must be on all venue of ordering. 3. Provide parasite destruction letter(s) from purveyors for raw seafood/ shellfish.4. Elevate the drainpipe from the ice machine off the floor and provide minimum 1” air gap from the finished floor. 5. Provide hub/ funnel drain at food prep sink and 3-compartment sink. Ensure there is at least 1” air gap from the finished floor.6. Remove any pot, pans, trays, etc. that are too big to wash inside the 3-comp sink or provide a larger 3-compartment sink.7. Provide metal flashing on the exposed roof line off the facility.8. Wrap the end of the drainpipe of the ice machine with metal mesh screen to prevent entrance of pests.9. Adjust the self-closers on exterior doors so they can close properly.10. Replace the toilet seat inside the restroom with open front/ horseshoe shape toilet seat.11. Provide covered trash can inside the restrooms as women are using the restroom.12. Remove / relocate/ clean up equipment, trash, grasses, un-usable items in the back yard off the property.13. Provide horseshoe shape toilet seat for the toilet.Report is auto mailed to owner.A copy of the inspection rights is attached to the report.No County legal action will result from this inspection.Please contact the Department at 602-506-6824 to schedule the next inspection. Currently allow 7-15 business days to schedule.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.Two staff members are certified food protection managers. Manager / person in charge must be a certified food protection manager (CFPM). Please obtain and maintain on site for inspection purpose. Please be advised that the person in charge must be a CFPM and presence on site at all operational hours. Food handlers must maintain food handler’s certifications.This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Award: Not Participating,Email Sent: CHECKED,Food Manager Licenses: 2,Number of Employees: 8,Signer: Miguel Herrera
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 →