Edo Japanese Grill
Last inspected: Mar 6, 2026
78
Score
Edo Japanese Grill, located at 2780 W Chandler Blvd in Chandler, AZ, had a low-risk inspection on March 6, 2026, with a score of 78. This inspection identified one major and three minor violations related to food protection manager certification, equipment contact surfaces, non-TCS foods, time as a public health control, and documentation. Across four previous inspections, Edo Japanese Grill has primarily maintained a low-risk status.
4
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 6, 2026
Routine
1 major violation. 3 minor violations. 3 corrected on site.
78
Nov 17, 2025
Routine
No violations found.
100
Aug 11, 2025
Reinspection
No violations found.
100
Aug 1, 2025
Routine
1 major violation.
90
Violations — Mar 6, 2026 Inspection
No certified food protection manager
Inspector notes: O 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)
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed a buildup of residue on the inside of the soda nozzles in use at the drink fountain. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-602.11(E)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed cooked sushi rice at 82*F, tapioca boba pearls at 70*F, tempura shrimp at 76*F, pre-made sushi rolls at 52*F and cut cabbage at 85*F when measured with a probe thermometer. Per PIC, all foods are held on 4 hour time as a control. No log or timestamp observed on any of the foods held on time as a control. Per PIC all foods had been prepared or removed from the cooler less than 4 hours prior. All TCS foods being held under time as a control were properly time stamped at time of inspection. 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
3-501.19(A1,B2,C2-3)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed utensils stored in ice water held at room temp. 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
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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