Bento Sama
B°1920 W Chandler Blvd, Chandler 85224
Food Establishment - Eating & Drinking · Permit FD-24-02754
Score based on 6 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history6 on record
2026
Apr 13, 2026Routine1 priority2 coreB°
No County legal action will result from this inspection.Reviewed kimchi making process with PIC. Advised PIC all kimchi must be refrigerated immediately after mixing and cooled to 41*F or below, unless a variance has been obtained. All kimchi observed at 41*F or below. Ensure kimchi is dated to be held no more than 7 days.
Inspector's notes
Observed raw shelled eggs stored at the top of the reach in cooler above RTE produce, kimchi, and sauces. 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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Repeat Violation *Second consecutive repeat violation* 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 damp wiping cloths stored on prep counters throughout the establishment. 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 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 a buildup of grease and food debris on the flooring in the main kitchen, especially under and behind pieces of equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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6-501.12 - Core: Cleaning, Frequency and Restrictions
2025
Dec 4, 2025Routine2 priorityall corrected on siteC°
report emailed to facility person in chargePredefined Comment: No County legal action will result from this inspection.
Inspector's notes
proper placement for raw eggs reviewed, noted in the upright cooler, raw eggs were placed atop rte food pans/buckets. manager relocated raw eggs to a designated lower shelf. corrected 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 in the cookline top panel reach-in cooler. , pans of cooked veggies and cooked mushrooms at 65 deg f . discussed with facility manager. suggested using smaller pans, and ensuring additional cooked tcs food is kept in the lower panel or the facility upright cooler. please ensure rte/tcs food is kept at 41 deg f 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.
Jul 23, 2025RoutinecleanA°
No County legal action will result from this inspection.Report emailed.
Mar 3, 2025RoutinecleanA°
No County legal action will result from this inspection.Report emailed to person in charge. Emailed person in charge department guidance for clean up of vomit and diarrheal events.
2024
Aug 30, 2024Routine2 priority1 foundation2 coreC°
report emailed to PIC. please obtain one certified food manager for the establishment. available resources on esd.maricopa.gov reviewed.
Inspector's notes
facility pic was available on site. discussed the requirements to obtain one certified food manager for the food operations. please visit esd.maricopa.gov for available online resources.
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Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
at the front food preparation service area, observed no hot water at the hand washing basin. informed manager. manager serviced the water faucets, hot and cold water was reestablished at the time of inspection. corrected
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Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. 5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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 in the facility food coolers, pans of grilled chicken placed under pan of raw chicken, also raw eggs placed above pans of salad. reviewed with staff regarding food staff. MCESD food storage chart reviewed. a copy emailed to PIC. manager relocated raw eggs and raw chicken to a designated lowest shelf. corrected
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Predefined Comment: 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. 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
in the front display case warmer unit, observed portioned pans of soup and steamed rice at 124 deg f . reviewed with manager. manager adjusted the setting for the warmer case. all tcs was reheated to 165 deg f . please ensure rte/tcs is kept at 135 deg f or higher.
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Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.
Inspector's notes
observed in the food prep. back kitchen, wiping cloth, used, and left wet on the food cutting boards, suggested to place wet wiping cloth in a designated sanitizer solution. manager created chlorine at 50 ppm. wet towels removed. corrected
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Predefined Comment: 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 at time of inspection. 3-304.14 - Core: Wiping Cloths, Use Limitation
Apr 29, 2024Routine1 coreA°
New business owner inspection.This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.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 emailedNo county legal action will result from this inspection:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods (1) Caulk all holes in the wall located above the mop sink (2) Remove wood being used to support the ice machine drain line. Provide a uni-strut Correct By: Correct Prior To Next Routine 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 →