Koi Sushi & Wok
B°4205 W Anthem Way, Phoenix 85086
Food Establishment - Eating & Drinking · Permit FD-85643
Score based on 11 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 22, 2026.
Score over time
Inspection history15 on record
2026
Jun 17, 2026Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed no paper towel at hand wash sink in the kitchen.
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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. Employee restock the paper towel at time of inspection. Corrective Action: Corrected at time of inspection.
Feb 26, 2026Routine1 foundationall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed no hot water available at handwashing sink in the kitchen. Hot water valve was found in the off position during inspection. Employees are unable to properly wash hands as required. 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. Manager turned on hot water valve at time of inspection. Corrective Action: Corrected at time of inspection.
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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.
2025
Oct 6, 2025Routine1 foundationall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
The establishment uses time as a control for raw bean spout, raw cut cabbage, fried chicken, cheese. Observed no time stamp on above food. Reviewed the time as control policy with manager. Manager put the time stamps on above food at time of inspection. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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.
Jul 2, 2025Routine1 priority1 foundationall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed raw chicken stored on buckets of soy sauce and other ready to eat sauces in walk-in cooler. Also observed raw shell eggs stored above fried chicken and washed vegetables in the walk-in cooler. 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. Manager 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 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 no time stamp on sushi rice and cheese with internal temperature of 71*F and 67*F, manager stated the rice and cheese were taken out one hour prior to inspection. Reviewed the time as a control policy with manager. Manager put time stamps on rice and cheese at time of inspection. Corrective Action: Corrected at time of inspection.
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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.
Mar 26, 2025Re-Inspection1 coreA°
Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Person in charge explained that they will not be using unit until it is fixed.
Inspector's notes
Observed dish machine with water spraying out of door and crevasses of dish machine into bowls on floor. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Corrective Action: Correct prior to next routine inspection.
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5-403.12 - Core: Other Liquid Wastes and Rainwater
Mar 6, 2025Routine3 priority2 foundation1 coreD°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed raw chicken stored on second shelf stored above multiple buckets of soy sauce and other ready to eat sauces and multiple types of raw fish stored above cooked chicken and cooked noodles on speed rack of walk in cooler.
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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. 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. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed rice in large rice cooker at a temperature of 120*F.
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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. 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. Person in charge re-heated rice to 165*F at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked octopus in bread ball, chicken dumplings, salmon sushi at a temperature of 50-55*F in reach in cooler next to cook line. Person in charge explained items were placed in cooler less than 4 hours prior to temperatures being taken.
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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. Predefined Comment: 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.
Inspector's notes
Observed cooked chicken, bean sprouts, cabbage, shrimp tempura, without labeling times to discard items. Per establishment time as a control policy.
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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
Observed in use reach in cooler on cook line at a temperature of 60*F at time of inspection.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.
Inspector's notes
Observed dish machine with water spraying out of door and crevasses of dish machine into bowls on floor. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Corrective Action: Correct prior to next routine inspection.
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5-403.12 - Core: Other Liquid Wastes and Rainwater
2024
Oct 29, 2024Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed employee wipe face with hand then began working with clean in use utensils on cook line without washing hands.
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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. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed no paper towels at hand washing station nearest to dish machine in back of kitchen. Corrective Action: Corrected at time of inspection.
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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. 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: Observed tongs in hand sink nearest to dish machine in back of kitchen. 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. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed raw chicken stored over large buckets of soy sauce and raw eggs stored on top shelf above cabbage, carrots soy sauce and other ready to eat foods.
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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. 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. Observed employee use tongs for raw shrimp and then cooked noodles. PIC informed they shall not use the same utensils for raw and ready to eat food. Person in charge wash rinsed and sanitized utensil at time of inspection. Corrective Action: Corrected at time of inspection.
Aug 20, 2024Re-InspectioncleanA°
Signed on paper inspection formPredefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Aug 16, 2024Routine2 priority3 foundationD
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed dishwasher with chlorine sanitizer at 0ppm. PIC will use three comp sink until repaired. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.
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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. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed chopped lettuce mix, cooked noodles, cooked breaded chicken, in walk in that were prepped over 4 hours prior and discarded. Observed raw beef, raw chicken, cream cheese, sushi rolls (rice and tuna), eel, garlic with oil in various cold holding units and on the counters that were prepped less than 4 hours prior to inspection. . All TCS items observed were at an internal temperature of 46 to 70 degrees F.
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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. Predefined Comment: 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 less than 4 hours prior were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All TCS foods improperly cold held over 4 hours were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked noodles and cooked breaded chicken in walk in without date markings that had been prepared over 24 hours prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection.
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3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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: 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). Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed shrimp tempura being held on time as control without a policy or time logs.
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Repeat Violation 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. Predefined Comment: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Provided time as control logs and policy guidance documents via email. Corrective Action: Corrected at time of inspection. Second repeat for violation.
Inspector's notes
Observed walk in refrigerator at 50 degrees F ambient air temperature with min/max thermometer. All food was moved to other working units. Reinspection will be on 08/20/2024. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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.
Apr 1, 2024Advisorynot scoredclean
Follow up advisory per regional inspector's request, reviewed the most recent routine inspection report (03272024) with manager in Chinese, helped the manager to prepare the time as a control policy.No County legal action will result from this inspection.Inspection report provided via email.Notified regional office inspector of this advisory.
Mar 29, 2024Advisorynot scoredclean
Provided with parasite destruction forms via email. Uploaded to EDMS.
Mar 27, 2024Routine1 priority3 foundationC°
Reinspection for parasite destruction documentation will be on 04/09/2024 or documentation may be emailed prior to reinspection date.This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation violations on this inspection.PIC emailed report.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-181No County legal action will result from this inspection.Award: Not Participating,Food Manager Licenses: 1,Signer: Bingcaichen
Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Observed raw salmon at the sushi prep table with no parasite destruction documentation. PIC will contact fish supplier for documentation. If from a supplier, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. If the fish are raised and fed as specified in subparagraph 3-402.11(b)(4), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subparagraph 3-402.11(b)(4) shall be obtained by the person in charge and retained in the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. Reinspection will be on 04/09/2024 or documentation may be emailed prior to reinspection date. Correct By: Correct Prior To Reinspection
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. Observed raw shrimp in prep table unit being stored in the back of unit with cooked pork in the front. PIC switched the raw shrimp to the front. Observed raw chicken in the walk in being stored over over soy sauce and raw eggs being stored over veggies as well as raw salmon being stored over cooked chicken. PIC moved all raw foods to the bottom shelves. Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: 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. Observed Brussel sprouts and lettuce being stored on the counter near prep tables as well as sushi rice at the sushi table at ambient temperature. PIC had time log but no policy. Written procedures have to be prepared in advance of utilizing this method. PIC has been provided time as control guidance document via email. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.15 (A), Pf: 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. Observed cooked broccoli in a bowl in prep table at 66 degree F cooling. Per PIC it had been cooling for an hour. Cooked broccoli was moved to walk in to cool properly to 41 degrees. Acceptable methods include: Placing food in shallow pans, Separating the food into smaller or thinner portions, Using rapid cooling equipment (i.e. a blast chiller), Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient. Correct By: Corrected At Time Of Inspection
2023
Nov 13, 2023RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed and provided handouts for time as a control, cooling methods, thawing.No County legal action will result from this inspection. Report emailed.Award: Not Participating,Signer: Bryan Liu
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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 →