Ah-So Sushi & Steak
Last inspected: Apr 2, 2026
86
Score
Ah-So Sushi & Steak appears in inspection records six times, starting in 2024. The newest entry in the record is dated Apr 2, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around two violations each.
Looking across the full record, “in-use utensils, between-use storage” is the recurring theme, flagged three times.
Compared to other Glendale restaurants (averaging 97), there's room to close the gap. The record reflects steady performance over time.
6
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed prepped imitation crab dated 3/25/26 (8 days old). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. PIC voluntarily discarded the imitation crab at time of inspection
3-501.18
86
Nov 12, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed an unmarked spray bottle of liquid degreaser sitting next to the marked original container of degreaser on the lowest shelf near the cook line. Alerted staff who labeled the unmarked spray bottle at the time of inspection and took all chemicals back to the designated chemical storage area. Discussed the importance of ensuring all chemicals are maintained with labels
7-102.11
90
Jun 18, 2025
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed an employee with one gloved hand and one ungloved hand on their phone near the dishwashing area. The employee put down their phone, went over to the dirty side to place dirty dishes in the dishwasher, and then transferred to the clean side, directly, without washing their hands and touched a clean dish. EHS stopped the employee and instructed them to doff their glove and wash their hands before putting away clean dishes. All affected dishes were re-washed. Staff were educated on when to wash their hands
2-301.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: THIRD CONSECUTIVE. Observed a rice scoop stored in a small crock pot container filled with water (99°F) below the required 135°F. Alerted the Person in Charge, who washed, rinsed, and sanitized the rice scoop at the time of inspection. Staff refreshed the hot water (185°F) at the time of inspection. This crock pot's metal heating plate measured below 135°F, is not adjustable, and is not able to safely keep the water above 135°F. A new method or equipment is required. Proper storage of in-use utensils (used to serve Time Temperature Control foods) is to store utensils in either 41°F or below water, 135°F or hotter water, in dipper wells with running water, or stored dry/at room temp and changed every 4-hours. Discussed approved utensil storage with PIC
3-304.12
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed multiple wet wiping cloths stored in a dry bucket and various damp cloths sitting on prep surfaces in the main kitchen. Alerted the manager, who put all damp, incorrectly stored cloths in the laundry and remade sanitizer buckets with fresh, clean cloths. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
78
Mar 19, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the high-temp bar-dishwasher only reaching 157.2°F on the min/max thermometer after multiple cycles. Staff confirmed dishes had been run today. Reviewed high temperature requirements for high temperature dish machines. The establishment is to use their min/ max thermometer, to test the temperature of the dishwasher, with the first cycle of dishes. Reviewed high-temperature dishwasher requirements with management. All bar dishes are to be run through the main dishwasher until the bar-dishwasher is able to reach the sanitizing temperature at or above 160°F
4-501.114(A-E)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: SECOND CONSECUTIVE. Observed a rice scoop stored in a metal container filled with water (81°F) out at room temperature. Alerted the Person in Charge who washed, rinsed, and sanitized the rice scoop at time of inspection. Proper storage of in-use utensils (used to serve Time Temperature Control foods) is to store utensils in either 41°F or below water, 135°F or hotter water, in dipper wells with running water, or stored dry/at room temp and changed every 4-hours. Discussed approved utensil storage with PIC
3-304.12
82
Dec 5, 2024
Routine
1 minor violation. 1 corrected on site.
View 1 violation
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed a rice scoop stored in a metal container filled with water (81°F) out at room temperature. Alerted the Person in Charge who washed, rinsed, and sanitized the rice scoop at time of inspection. Proper storage of in-use utensils (used to serve Time Temperature Control foods) is to store utensils in either 41°F or below water, 135°F or hotter water, in dipper wells with running water, or stored dry/at room temp and changed every 4-hours. Discussed approved utensil storage with PIC
3-304.12
95
Jul 16, 2024
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed employee handwashing sink, by the drink station, without paper towels available. An employee replaced the paper towels at the time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks are to be ALWAYS maintained unobstructed and accessible
6-301.12
No certified food protection manager
Inspector notes: No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification
2-102.12(A)
Physical facilities not cleaned at required frequency
Inspector notes: Observed teppanyaki grills and tables with food debris build up in the crevices. Alerted manager who stated that staff would deep clean the tables. Physical facility must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
82
Frequently Asked Questions
When was Ah-So Sushi & Steak last inspected?
The most recent health inspection at Ah-So Sushi & Steak on file is from Apr 2, 2026. The public record contains six inspections in total.
What is the most common violation at Ah-So Sushi & Steak?
Across the inspection record, “in-use utensils, between-use storage” has been cited three times, more than any other issue at Ah-So Sushi & Steak.
How does Ah-So Sushi & Steak compare to other restaurants in Glendale?
Ah-So Sushi & Steak most recently scored 86 out of 100, which is lower than the Glendale average of 97.
Has Ah-So Sushi & Steak's inspection record improved over time?
Results have been roughly steady. Inspections at Ah-So Sushi & Steak have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ah-So Sushi & Steak means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ah-So Sushi & Steak inspected?
Based on the inspection history on file, Ah-So Sushi & Steak is inspected around four times per year on average.
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