El Tataki Sushi Fusion
A10685 W Indian School Rd, Avondale 85392
Food Establishment - Eating & Drinking · Permit FD-59274
Score based on 11 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 17, 2026.
Score over time
Inspection history11 on record
2026
Jul 21, 2026Routine1 coreA
No County legal action will result from this inspection.
Inspector's notes
At bar, nozzles of soda guns had dark colored growth inside of them. Brought to attention of employee to have cleaned. Food contact surfaces shall be cleaned a a frequency necessary to keep excess debris from forming. Corrective Action: Correct prior to next routine inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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.
Apr 16, 2026Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Apr 6, 2026Routine1 foundationB
No County legal action will result from this inspection.Reviewed cooling
Inspector's notes
Establishment unable to provide chlorine test strips for dishwasher. Quat test strips that are used at 3-compartment sink are heavily faded and unable to give accurate reading of quat sanitizer. Brought to attention of person in charge who will purchase test strips. Ensure that both chlorine and quat test strips are available for use on premises prior to reinspection. Corrective Action: Correct prior to re-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.
2025
Oct 27, 2025Routine1 priority2 foundation4 coreB
Predefined Comment: No County legal action will result from this inspection.Provided following MCESD handout(s) via email:--Grade Card Guidance;--Time As Temperature Control
Inspector's notes
No Certified Food Protection Manager on site 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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM on site during operating hours. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Witnessed food employee place fruit into drink with bare hands.
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PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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. Predefined Comment: Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Predefined Comment: RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
No hand drying provisions found at kitchen hand washing sink.
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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. 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. Food employee provided paper towels at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Container of raw beef found stored on shelf in walk-in cooler above RTE foods.
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3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. 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. Food employee 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.
Inspector's notes
Sushi rice found in unmarked containers. • If utilizing 4 hours and no temperature control: o The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control.
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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. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Green wire shelving in walk-in cooler showing signs of disrepair.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Equipment handles of food equipment (i.e. - refrigeration units) found with residues on them.
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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nonfood-contact surfaces at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.
Jul 29, 2025Routine2 coreA
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Food and non-food-contact surfaces cleanable, properly designed, constructed and used (i.e. - food storage containers);--Time as a Public Health Control: Procedures and Records (i.e. - sushi rice)
Inspector's notes
Sponge found in bar's three compartment sink area. Sponges are not to come in contact with in-use food contact surfaces. Discontinue use of sponge and use proper cleaning equipment for food contact surfaces. Corrective Action: Correct prior to next routine inspection.
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4-101.16 - Core: Sponges Use Limitation
Inspector's notes
Personal belongs found in food preparation area. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. (i.e.-cell phones, keys, coats, etc…). Provide facilities or designated location for employee's personal belongings. Corrective Action: Correct prior to next routine inspection.
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6-305.11 - Core: Designation-Dressing Areas and Lockers
Apr 14, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--No Bare Hand Contact with RTE Foods (i.e. - drink garnishes); --Time as a Public Health Control: Procedures and Records (i.e. - cold roll items)
2024
Nov 27, 2024Routine1 foundation2 coreB°
Predefined Comment: No County legal action will result from this inspection.NOTE: No hand sink at bar
Inspector's notes
No hand drying provisions at kitchen hand sink. Hand drying provisions (i.e. - paper towels) must be provided for proper hand washing. Provide hand drying provisions.
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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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. 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: Items found in hand sinks bins obstructing hand washing (i.e. - bucket in front counter; vegetable dicer in kitchen). Have hand sinks accessible at all times without obstructions so that proper hand washing practices can be performed. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Recently cooked pans of rice found covered with plastic wrap in low boy refrigeration unit at internal temperature of 76*F. Per food employee, rice was cooked within last two hours.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Predefined Comment: TCS foods must 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. Predefined Comment: All TCS foods cooling (i.e. - rice) were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.
Inspector's notes
Bar mechanical dishwasher not providing chemical sanitizing reading per testing strips.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair mechanical dishwasher to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Sep 4, 2024Routine1 priority1 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Proper Cold Holding Temperatures (i.e. - sushi 2 refrigerator)--Time as a Public Health Control: Procedures and Records (i.e. - sushi rice)--Adequate Handwashing Sinks, Properly Supplied and Accessible (i.e.-front hand sink)--Proper Date Marking and DispositionNOTE: No hand sink at bar
Inspector's notes
Employee medication found on shelf in walk-in cooler and in on ledge in beverage station.
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PRIORITY VIOLATION-7-207.11 (B) - Priority: Restriction and Storage-Medicine; Storage & labeling Predefined Comment: All medicines must be stored away from food, utensils, and single service items to prevent contamination. Properly store employee medication. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Containers of raw shrimp found in walk-in cooler stored above cooked chicken and avocados. No signs of overhead contamination witnessed at time of inspection.
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3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. 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. Properly store 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: Correct prior to next routine inspection.
Inspector's notes
Unable to locate testing device for chemical sanitizer (i.e. - chlorine).
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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. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips. PIC contacted sister store who provide testing strips by conclusion of inspection. Corrective Action: Corrected at time of inspection.
Apr 22, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Time as a public health control: procedures & record (i.e. - sushi rice, sushi ingredients) --Cleaning frequency of food contact surfaces (i.e. - sushi machine)Provided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)--Sushi Rice--Time Temperature Control"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."No County legal action will result from this inspection.Emailed inspection report.Award: A,Signer: Edgar Moliner
2023
Nov 15, 2023Routine2 coreA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection ManagerNo Certified Food Manager on site at time of inspection. Person in Charge shall be the Certified Food Protection Manager. Per paragraph 2-101.11, a Person in Charge must be present during all hours of operation. Provide a Certified Food Protection Manager during operating. Reviewed facility's procedures and protocols for:--Integrated Pest Management--Thermometers provided and accurate (i.e.-probe thermometer accessible for use by employees and have a probe size appropriate to the food item.)--Food-contact surfaces: cleaned & sanitized (i.e. - sushi rollers and cutting knives)--Time as a public health control: procedures & record (i.e. - proteins at cooking area)Provided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)--Cooling Acute Guide and Cooling Methods"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."No County legal action will result from this inspection.Emailed inspection report.Award: A,Signer: Litcy Hernandez
Core-3-501.13, C: Thawing ROP tuna found in walk-in cooler. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Correct By: Correct Prior To Next Routine Inspection
Core-3-307.11, C: Miscellaneous Sources of Contamination Unprotected storage shelf in close proximity to cook area hand sink. Provide protection from splash from hand washing area (i.e. -splash guards) to prevent possible contamination of food and food equipment. Correct By: Correct Prior To Next Routine Inspection
Aug 10, 2023Routine2 priority1 coreC°
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Light intensity (i.e.-walk-in cooler)--Employee drinksProvided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)--Time as Temperature Control"The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: 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 or call 602-506-6824."No County legal action will result from this inspection.Emailed inspection report.Award: Not Participating,Embargo Lbs: 15,Signer: Litcy Hernandez
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Following TCS foods found at internal temperatures of: raw fish - 55*F ( in low boy); block of cheese - 52*F (low boy); raw shrimp - 50*F (low boy); shredded cheese - 48*F (low boy); crab mix - 38*F-47*F (sushi prep counter); carne asada - 50*F (sushi prep counter); container of cooked chicken - 55*F-70*F (prep table across grill). Cold holding of TCS foods must be held at 41*F or below. Per food employee, out of proper cold holding temperature TCS foods in low boy had been in unit for more than 4 hours;; other out of proper cold holding temperature TCS foods less that two hours. Out of temperature TCS foods found in low boy were embargoed (see embargo sheet). ------------ Food employee discarded out of proper cold holding TCS foods at time of inspection. Other out of proper cold holding TCS foods were rapidly chilled with ice packs at time of inspection. Monitor TCS foods internal temperature at a frequency to assure proper cold holding temperatures are maintained. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. jFor 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. Containers of S. Crab and Lomita found on sushi prep line with preparation date marks of 8/3. Per food employee, preparation dates were correct. A RTE, TCS food shall be discarded if: o It exceeds the 7 days at 41?F. Containers of s, crab and lomita were embargo for disposition. ---------- Food employee discarded containers of past date RTE, TCS foods at time of inspection. Correct By: Corrected At Time Of Inspection
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Low boy refrigeration unit at grill had ambient air temperature of 50*F per unit's readable thermometer. Equipment housing TCS foods for cold holding must keep foods at an internal temperature of 41*F or below. Do not use unit to house TCS foods until unit can maintain foods at 41*F or below. Correct By: Correct Prior To Next Routine Inspection
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 100Pizza HutA10685 W Indian School Rd · 0 m away
- 99Colados CoffeeA10685 W Indian School Rd · 0 m away
- 97SubwayA10685 W Indian School Rd · 0 m away
- 98Dairy QueenA3905 N 107th Ave · 60 m away
- 100McDonald'sA3925 N 107th Ave · 80 m away
- 100MUKHPAL S TOOR- Extra MileA°3925 N 107th Ave · 80 m away
- 98Fry's Food StoresA10675 W Indian School Rd · 100 m away
- 88Filiberto's Mexican FoodC3940 N 107th Ave · 120 m away
Data from Maricopa County Environmental Services public records, last checked Sep 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →