Edo Japanese Grill
C°7014 E Camelback, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD2504787
Score based on 3 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 24, 2026.
Score over time
Inspection history3 on record
2026
Aug 19, 2026Routine2 priority1 coreC°
Predefined Comment: No County legal action will result from this inspection.Discussed date marking. Discussed cleaning frequency for chopped cabbage dispenser (4 hours Time as a public health control). Sanitize every 4 hours or utilize single use food grade liner that is changed every 4 hours when product is discarded.
Inspector's notes
No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd
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Repeat Violation 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
Observed food employee at the grill touch the the collar of their shirt with their hands to to touch their face and resume grilling foods and plating cooked foods without first washing their hands. Observed food employee at the grill touch their pants pockets and resume grilling foods and plating cooked foods without first washing their 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. Employee properly washed hands at handwash sink at time of inspection. Discussed handwashing procedures. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed food employee use a chef knife to open a bag of raw chicken. Observed food employee wash, rinse, and dip the chef knife in the quaternary ammonium sanitizer at the three compartment sink for less than 5 seconds . The knife was immediately placed on the magnetic holder. According to manufacturer food surfaces must be immersed in sanitizer for at least 1 minute. Food employee returned the knife to the sanitize compartment to soak for at least 1 minute after instruction. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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.
May 8, 2026Routine1 priority1 foundation2 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Variance for CFPM: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Variance-for-Certified-Food-Protection-M-323 Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.
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Repeat Violation 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
Observed food employee filling a condiment bottle with water at the handwashing sink across from the grill. Handwashing sinks may not be used for purposes other than handwashing.
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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. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked rice in warmer on a cart next to the grill with an internal temperature of 115°F. After discussion with the person in charge it was determined the rice had been the warmer since this morning and may have been unplugged around 7AM. In a large rice cooker near the fryer observed cooked rice with an internal temperature between 117-133°F. Rice was prepared 1.5-2 hours ago.
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Repeat Violation 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. Rice discarded at time of inspection. Discussed monitoring hot holding temperatures and discarding hot held foods if they are held in the danger zone for 2 or more hours. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed thawed reduced oxygen packaged tuna in the walk in refrigerator. Tuna labeled "Keep frozen". Instructions mention removing the product from packaging and thawing.
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3-501.13 - Core: Thawing Predefined Comment: All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.
Jan 13, 2026Routine2 priority2 coreC°
Predefined Comment: No County legal action will result from this inspection.Discussed big 6 foodborne illness symptoms. Discussed when to wash hands situations. Discussed temperature requirements. Discussed cleaning frequency of TCS food contact surfaces. Provided guidance documents electronically.
Inspector's notes
No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Variance for CFPM: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Variance-for-Certified-Food-Protection-M-323 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
Inspector's notes
Observed fried shrimp tempura/128°F and spring rolls/120°F in glass warming case.
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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. Predefined Comment: All TCS foods improperly hot held were discarded by PIC at time of inspection. After discussion with the PIC it was determined the warmer's temperature was not set high enough. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked sushi rice/108ᵒF, tapioca pearls/66ᵒF, chopped cabbage garden veggie mix/ 70ᵒF, held at room temperature at time of inspection. According to establishment's 4 hour TPHC policy the sushi rice and tapioca pearls are held at room temperature for up to 4 hours once removed from temperature control. 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. No time stamp observed on sushi rice or tapioca pearls. After discussion with the person in charge it had been determined the tapioca pearls were held at room temperature since 11AM (5+ hours) and the sushi rice and chopped cabbage mix removed from temperature control at 2PM (2 hours). The tapioca pearls were discarded at time of inspection and the sushi rice was time stamped at time of inspection. Discussed written 4 hour time as a control policy at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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.
Inspector's notes
Observed in use tongs stored in standing water next to the grill, water temperature measured below 135°F.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Discussed storing utensil in a clean and dry location or in hot water 135°F. Corrective Action: Corrected at time of inspection.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 100Panda ExpressA7014 E Camelback Rd · 0 m away
- 96Five Guys Famous Burgers & FriesA7014 E Camelback Rd · 0 m away
- 87MoxiesB°7014 E Camelback Rd · 0 m away
- 92Fired PieA°7014 E Camelback Rd · 0 m away
- 94Harkins CamelviewB°7014 E Camelback Rd · 0 m away
- 97Chipotle Mexican GrillB7014 E Camelback Rd · 0 m away
- 100Shake ShackA°7014 E Camelback Rd · 0 m away
- 100Wetzel's PretzelsA°7014 E Camelback Rd · 0 m away
Data from Maricopa County Environmental Services public records, last checked Sep 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →