AFC Sushi
A°14696 N Frank Lloyd Wright Blvd, Scottsdale 85260
Food Establishment - Eating & Drinking · Permit FD-32199
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
Apr 2, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
2025
Sep 9, 2025Routine1 coreA°
No County legal action will result from this inspection.PH meter calibrated and acidification of the sushi rice verified at time of inspection.Reviewed sushi rice variance requirements: additional working pH meter, consistency with measurements of rice and water.
Inspector's notes
The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.
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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
May 12, 2025Routine2 priority1 foundationall corrected on siteC°
No County legal action will result from this inspection.PH meter calibrated and acidification of the sushi rice verified at time of inspection.
Inspector's notes
Employee handled trash can with gloved hands then handled food containers with same gloved hand. Instructed employee to remove gloves, clean containers, and wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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
At start of inspection, employee making sushi rolls with rice acidified and not checked with pH meter. pH calibration and acidification of sushi rice check was completed at time of inspection. Per procedures, rice acidification is to be checked for all batches of rice before roll preparation. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-8-103.12 (A) - Priority: Conformance with Approved Procedures; Compliance with HACCP Plan. 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.
Inspector's notes
In self service open sushi cold holding case, establishment made packaged sushi/ 50*F prepared and placed in cold holding case after being in prep table cooler <30 minutes. Manager moved packaged sushi to walk in freezer to rapidly cool to continue the cooling process. Self service open cold holding case is meant to maintain cold holding temperatures and not ideally used to cool foods. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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.
Jan 9, 2025Routine1 priority1 foundation1 coreall corrected on siteB°
No County legal action will result from this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Inspector's notes
Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Corrected at time of inspection.
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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
Second Consecutive Violation. At start of inspection, packaged crab meat with internal temperatures of 75*F-80*F, sitting out at room temperature. Per manager, crab meat was removed from cold holding about 2 hours and was not being used today. Packages of crab meat were moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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
Establishment unable to locate quat test strips. Quat test strips were provided at time of inspection. Maintain test strips available for use at all times for monitoring sanitizer solution concentration. Corrective Action: Corrected at time of inspection.
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4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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.
2024
Sep 5, 2024Routine2 priorityall corrected on siteC°
No County legal action will result from this inspection.PH meter calibrated and acidification of the sushi rice verified at time of inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Inspector's notes
At start of inspection, crab meat with internal temperatures of 51*F-54*F, sitting out at room temperature. Per manager, crab meat was removed from cold holding about 1 hour and was not being used at start of inspection. Uncovered container of crab meat was moved to prep table cooler to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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
At start of inspection, employee making sushi rolls with rice acidified >2 hours, without documentation of pH monitoring. pH calibration and acidification of sushi rice check was completed at time of inspection. Per procedures, rice acidification is to be checked for all batches of rice before roll preparation. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-8-103.12 (A) - Priority: Conformance with Approved Procedures; Compliance with HACCP Plan. 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.
May 6, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation Violations on this inspection.PH meter calibrated and acidification of the sushi rice verified at time of inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Soe Mae Thar
Jan 9, 2024Re-InspectioncleanA°
A re-inspection was conducted for Priority foundation violation #27 found during the routine inspection on 08 January 2024.Upon re-inspection, the violation has been corrected.The re-inspection report was emailed to the establishment.No County legal action will result from this inspection.Award: Re-Inspection,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Soe Moe Thar
Jan 8, 2024Routine1 foundationB°
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation Violations on this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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,Embargo Lbs: 0,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Soe Thar
Repeat Violation Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records. 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. ...........Establishment pH logs not entered since 05JAN. Per establishment procedures, establishment is to record pH at each rice batch made. Per employee, sushi rice was prepared >4 hours. Establishment unable to record daily pH due to three pH meters not working properly. Provide working pH meter before re-inspection. Discussed the importance of following establishment written acidification of rice variance procedures. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd
2023
Sep 6, 2023Routine1 foundationall 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.Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review.(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM (2nd Consecutive Violation).Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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,Embargo Lbs: 0,Food Manager Licenses: 0,Signer: Philip Win
Repeat Violation Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records. 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. ...........Establishment pH logs not entered for today or the previous day. Per establishment procedures, establishment is to record pH at each rice batch made. Per employee, sushi rice was prepared >3 hours. Employee recorded pH of sushi rice at time of inspection. Discussed the importance of following establishment written acidification of rice variance procedures. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
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 →