Eastwind Chandler
Last inspected: Apr 9, 2026
39
Score
Public records show six inspections at Eastwind Chandler stretching back to 2024. Inspectors last stopped by on Apr 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to four violations per visit.
The most common issue across all inspections has been “certified food protection manager”, showing up three times.
By comparison, the average Chandler facility scores 95, putting Eastwind Chandler on the weaker side. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
2
Critical latest
6
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine
2 critical violations. 6 major violations. 1 minor violation. 4 corrected on site.
View 9 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed 0ppm chlorine sanitizer in use for the low temp chemical dishwasher. Food-contact surfaces must be properly sanitized after washing and rinsing (50-100ppm chlorine). PIC relocated all food-contact surfaces to the manual warewashing area to be washed, rinsed, and sanitized at the time of inspection. Advised PIC to discontinue mechanical warewashing until the dishwasher is repaired
4-501.114(A-E)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed cheesecake in the sliding glass cooler with internal temperatures measured at 52*F with a probe thermometer. Per PIC, the cheesecake had been on the sushi conveyer belt during lunch service which is monitored with time as a control. Reviewed time as a control policy with PIC. Foods placed on time as a control must be discarded within 4 hours and cannot otherwise be cooled down, reheated, or repurposed. PIC discarded the cheesecake at the time of inspection. Advised PIC to keep cheesecakes in the cooler until ordered if not utilizing time as a control
3-501.19(B1,3-4;C1,4-5)
Handwashing sink water not at required temperature
Inspector notes: No hot water available at the sushi line hand sink. 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
5-202.12(A)
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: No parasite destruction letter from the establishment's seafood supplier(s). Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection
3-402.12
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: No date mark on TCS foods prepared more than 24 hours prior including: soup, krab mix, and cooked noodles. Per PIC, the foods were prepared on 3/26/26. All RTE/TCS foods were properly date marked at the time of inspection. 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)
3-501.17
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed an ambient air temp of 48*F in the low cooler under the unused sushi cooler when measured with a mix max thermometer. Inside the cooler, observed TCS foods holding between 46-52*F. Observed an ambient air temp of 41*F in the low cooler under the unused sushi cooler when measured with a mix max thermometer. Inside the cooler, observed TCS foods holding between 44-47*F. 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
4-301.11
Sanitizer test kit not available
Inspector notes: Observed which paper strips the PIC identified as chlorine test strips that did not have a color legend to accurately compare sanitizer solution concentration against or manufacturer use-by dates for efficacy. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed residential pesticides in the office of this establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.11
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
39
Nov 20, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: No written procedures for clean-up of vomiting and diarrheal events. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Emailed Person in charge (PIC) department guidance for clean up of vomit and diarrheal events
2-501.11
No certified food protection manager
Inspector notes: No certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
86
Aug 4, 2025
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Apr 16, 2025
Routine
No violations found.
100
Nov 14, 2024
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: PIC could not provide written instructions for vomit and diarrhea upon request. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Written instructions for vomit and diarrhea cleanup were provided at time of inspection
2-501.11
Temperature Measuring Devices-Functionality
Inspector notes: Observed reach in refrigerators across from cook line without thermometers inside, nor any temperature readings on the exterior of the machine. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection
4-204.112(A-D)
Equipment not in good repair or proper adjustment
Inspector notes: Observed ripped and peeling seals on all reach in cold holding units. Explained to PIC the importance of maintaining equipment integrity in order to maintain cold holding temperatures. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
82
Sep 25, 2024
Routine
3 major violations. 2 corrected on site.
View 3 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: In the walk-in observed container of cucmber and crab sticks with not date marking. Person in charge stated they were made yesterday. Egg noodles and Rice noodles located in bottom cabinet of coldtop did not have date marking. Person in charge stated they were made yesterday. Advised person in charge ready-to-eat (RTE) and time/temperature control for safety (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). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Handwashing sink in back of house did not have hand drying provisions available at time of inspection. Informed person in charge (PIC) hand drying provisions must be available at handwashing sink. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Asked person in charge for parasite destruction records. Person in charge only had a letter from the supplier dated 2019. Advised person in charge would need to get a letter from the supplier every calendar year. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Person in charge received email from supplier with current parasite destruction letter
3-402.12
74
Frequently Asked Questions
When was Eastwind Chandler last inspected?
The most recent health inspection at Eastwind Chandler on file is from Apr 9, 2026. The public record contains six inspections in total.
What is the most common violation at Eastwind Chandler?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Eastwind Chandler.
How does Eastwind Chandler compare to other restaurants in Chandler?
Eastwind Chandler most recently scored 39 out of 100, which is lower than the Chandler average of 95.
Has Eastwind Chandler's inspection record improved over time?
No. Recent inspections at Eastwind Chandler have averaged around four violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Eastwind Chandler means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Eastwind Chandler inspected?
Based on the inspection history on file, Eastwind Chandler is inspected around four times per year on average.
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