AJ's Fine Foods

A+Cutting Edge

18271 N Pima Rd, Scottsdale 85255

Food Establishment - Eating & Drinking · Permit FD-85094

Score based on 8 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 22, 2026.

Excellent

Scottsdale restaurant avg: 93

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history8 on record

2026

Jul 31, 2026RoutinecleanA+

Predefined Comment: No County legal action will result from this inspection.Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Equipment/ facility inspection. Sushi bar closed today. Discussed sushi rice variance.

Mar 13, 2026RoutinecleanA°

No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.

2025

Oct 29, 2025Routine1 coreall corrected on siteA+

No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.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.

#35 — Approved Thawing Methods UsedCore3-501.13

Inspector's notes

***Second Consecutive Violation*** In sushi walk in cooler, raw tuna thawing in manufacture vacuum sealed packages. Per labels on fish, statement reads "keep frozen". Instructed employees to remove all thawing raw fish from vacuum sealed packages. All ROP fish labeled "Keep Frozen" is to be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Corrected at time of inspection.

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Repeat Violation 3-501.13 - Core: Thawing

Aug 14, 2025Routine1 coreall corrected on siteA+

No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Due to staffing shortage, no food preparation at time of inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.

#35 — Approved Thawing Methods UsedCore3-501.13

Inspector's notes

In sushi walk in cooler, raw tuna and whole raw fish thawing in manufacture vacuum sealed packages. Per labels on fish, statement reads "keep frozen". Instructed employees to remove all thawing raw fish from vacuum sealed packages. All ROP fish labeled "Keep Frozen" is to be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Corrected at time of inspection.

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3-501.13 - Core: Thawing

Apr 23, 2025Routine1 priorityall corrected on siteB°

No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety. After discussion with the person in charge, it has been determined that the root cause of the priority violation #29 was training staff (verification breakdown), which resulted in the violation.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.

#29 — Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP planPriority8-103.12

Inspector's notes

pH was conducted on acidified rice from previous day (<24 hours), which has been kept at room temperature. pH of rice was 4.3-4.5. Approved variance states "the rice may not exceed 4.2 while held at room temperature". Rice was discarded. See embargo form. All procedures in approved variance/HACCP plan must be conformed to at all times. Discussed the importance of monitoring pH of all rice used. 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.

2024

Oct 22, 2024RoutinecleanA°

No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Reviewed with manager and employee: documenting sushi rice acidification in log book day before procedure has been completed. Ensure all procedures are completed before documenting in log book.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.

Jan 25, 2024Routine1 priority1 coreall corrected on siteB°

This establishment is on the Cutting Edge of food safety and is not participating in the award program at this time and had 1 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: Robert Tyler

#8 — Hands Clean and Properly WashedPriority2-301.14

PRIORITY VIOLATION-2-301.14, P: 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. ............Employee returned from sale floor then donned gloves to work with ready to eat foods without a proper handwash. Instructed employee to discard gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

#35 — Approved Thawing Methods UsedCore3-501.13

Core-3-501.13, C: Thawing.........In walk in cooler, raw fish thawing in open packages and in prep area, raw fish in closed packages thawing under running water. Instructed employee to remove all fish from packaging and thaw under refrigeration. Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in ¶(A) of this section. Correct By: Corrected At Time Of Inspection

2023

Sep 26, 2023RoutinecleanA°

This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation Violations on this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Reviewed with manager: thawing fish.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: Ryan Thomas

This address holds 6 food permits

Maricopa County issues a separate permit for each kitchen rather than for each restaurant name, so large properties hold several. Each is inspected and scored on its own. The county does not publish which kitchen serves which venue.

Nearby restaurants

Other places to eat within a short walk, with their current scores.

Data from Maricopa County Environmental Services public records, last checked Sep 22, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →