Eastwind Sushi & Grill
Last inspected: Apr 8, 2026
86
Score
Eastwind Sushi & Grill appears in inspection records six times, starting in 2024. Inspectors last stopped by on Apr 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around two violations each.
Looking across the full record, “manual and mechanical warewashing equipment” is the recurring theme, flagged three times.
The city-wide average sits at 97, which Eastwind Sushi & Grill's 86 doesn't quite reach. There isn't much in the file that would give a customer pause.
6
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: SECOND CONSECUTIVE. Observed mechanical dishwasher testing at 0 ppm of chlorine after multiple run cycles. Inspector instructed PIC to utilize three compartment sink until the mechanical dishwasher is served and testing at 50-100ppm. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection
4-501.114(A-E)
86
Oct 9, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed dishwasher with 0 ppm of chlorine after multiple run cycles. The manager primed the sanitizer and serviced the dishwasher, which brought it back into compliance (50 PPM). Food-contact surfaces were properly sanitized at the time of inspection. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels
4-501.114(A-E)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed miso soup (101°F) cooling out on the counter at ambient temperature. Alerted the manager, who stated the miso soup was cooked 1 hour prior to the temperature measurement. The miso soup was moved to a refrigerator to facilitate rapid cooling. Time Temperature Control for Safety (TCS) foods must be ACTIVELY cooled once they reach 135°F. Discussed keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must ACTIVELY cool from 135°F to 70°F within 2 hours and from 135°F and to 41°F or less within a total of 6 hours
3-501.15(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed the handwashing sink nearest the drink station, without paper towels available. Alerted PIC, who provided hand drying provision for the handwash sink at the time of inspection. 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
6-301.12
70
Jun 13, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed an unplugged crockpot with a used rice scoop sitting in water (88°F) below 135°F. 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
3-304.12
95
Mar 26, 2025
Routine
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: Observed a broken light covering laying by the back door. The manager stated the light covering fell down before they arrived this morning. Staff removed the broken cover from the kitchen at time of inspection. Manager plans to replace the broken cover promptly. Proper repair is required. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection
6-501.11
95
Nov 22, 2024
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No certified Food Manager was present at the time of inspection (certificate expired). 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)
95
Jul 23, 2024
Routine
1 critical violation. 1 major 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 dishwasher with 0 ppm of chlorine. Alerted Person in Charge (PIC) who directed staff to sanitize dishes in the three-compartment sink until they can service their dishwasher. Food-contact surfaces were properly sanitized at time of inspection. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels
4-501.114(A-E)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed the handwashing sink, nearest the dishwasher, without paper towels available. Alerted PIC, who provided hand drying provision for the handwash sink at time of inspection. 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
6-301.12
78
Frequently Asked Questions
When was Eastwind Sushi & Grill last inspected?
The most recent health inspection at Eastwind Sushi & Grill on file is from Apr 8, 2026. The public record contains six inspections in total.
What is the most common violation at Eastwind Sushi & Grill?
Across the inspection record, “manual and mechanical warewashing equipment” has been cited three times, more than any other issue at Eastwind Sushi & Grill.
How does Eastwind Sushi & Grill compare to other restaurants in Glendale?
Eastwind Sushi & Grill most recently scored 86 out of 100, which is lower than the Glendale average of 97.
Has Eastwind Sushi & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Eastwind Sushi & Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Eastwind Sushi & Grill 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 Eastwind Sushi & Grill inspected?
Based on the inspection history on file, Eastwind Sushi & Grill is inspected around four times per year on average.
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