Chef J Chinese Bistro
Last inspected: Mar 16, 2026
64
Score
Inspectors have visited Chef J Chinese Bistro five times, with records going back to 2024. The newest entry in the record is dated Mar 16, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around four violations per visit lately, up from roughly two violations before.
The pattern that stands out is “certified food protection manager”, which has been cited four times.
Chef J Chinese Bistro's latest score of 64 falls below the Scottsdale average of 95. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 4 violations
Improper handwashing procedure
(corrected on site)
Inspector notes: Employee returned from outside, washed hands without soap, then began cutting raw chicken. Instructed employee to rewash hands with soap for 20 seconds, then dry with disposable paper towels. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.12
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In walk in cooler, covered containers and plastic wrap containers of raw chicken stored over covered containers of raw beef. Instructed employee to move containers of raw chicken below containers of raw beef to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination
3-302.11(A1-2)
Improper cooling methods used
(corrected on site)
Inspector notes: On cook line, in bottom portion of two prep table coolers, cooked gyoza/ 65*F and cooked shrimp/70*F, cooling in covered containers about 4 inches deep. Instructed employee to move cooked gyoza and cooked shrimp to walk in cooler, uncovered and separate into shallow containers. TCS foods are to 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
3-501.15(A)
Outer openings not protected against pests
(corrected on site)
Inspector notes: Back door open to kitchen. Employee closed back door. (D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means
6-202.15
64
Sep 15, 2025
Routine
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: The person in charge onsite is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Physical facilities not cleaned at required frequency
Inspector notes: Observed soiled kitchen floor sinks and floor surfaces under the bulk food bins, under the woks, and along walls
6-501.12
90
Jun 2, 2025
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Feb 19, 2025
Routine
1 major violation. 4 minor violations. 1 corrected on site.
View 5 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed large items (mop bucket, mop broom, and water cooler bottles) blocking access to two kitchen handwash sinks. Maintain handwash sinks available for immediate use. PIC relocated all items blocking handwash sinks at time of inspection
5-205.11
No certified food protection manager
Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Equipment material allows contamination or unsafe migration
Inspector notes: On storage shelf, observed stackable wooden slat baskets that, per PIC, are used with a liner for cooking vegetables at dining tables, and vegetables do not come in direct contact with the baskets. Some of the baskets appeared soiled. In the walk-in cooler, observed fried wontons stored in a cardboard box. All surfaces must be smooth, non-absorbent, and easily cleanable. The wontons were removed from the cardboard box. Ensure all equipment is smooth and easily cleanable
4-101.11(B-E)
Plumbing system not maintained in good repair
Inspector notes: Observed leak below the three compartment sink. All plumbing must be maintained in good repair at all times
5-205.15(B)
Light bulbs not shatter-resistant or protected
Inspector notes: Observed unshielded ceiling and wall light fixtures. Provide protective shielding as needed
6-202.11
74
Sep 30, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Plumbing system not approved or fixtures not cleanable
(corrected on site)
Inspector notes: At the mop sink faucet, observed a spray nozzle attached downstream from the atmospheric vacuum breaker. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. The spray nozzle was removed at time of inspeciton
5-202.11(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed two unlabeled chemical spray bottles, an unlabeled pump dispenser, and a unlabeled wiping cloth bucket. Common names provided to all working chemical containers at time of inspection
7-102.11
No certified food protection manager
Inspector notes: The person-in-charge at the start of inspection was not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. A CFPM arrived at the time of inspection. Train additional staff as needed
2-102.12(A)
Physical facilities not cleaned at required frequency
Inspector notes: In the kitchen and walk-in cooler, observed soiled floor and wall surfaces. Clean the physical facility frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
70
Frequently Asked Questions
When was Chef J Chinese Bistro last inspected?
The most recent health inspection at Chef J Chinese Bistro on file is from Mar 16, 2026. The public record contains five inspections in total.
What is the most common violation at Chef J Chinese Bistro?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Chef J Chinese Bistro.
How does Chef J Chinese Bistro compare to other restaurants in Scottsdale?
Chef J Chinese Bistro most recently scored 64 out of 100, which is lower than the Scottsdale average of 95.
Has Chef J Chinese Bistro's inspection record improved over time?
No. Recent inspections at Chef J Chinese Bistro have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chef J Chinese Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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