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Ezbachi Japanese Grill

1713 S Central Ave, Phoenix, AZ 85004
Japanese / Sushi
License: Food Establishment - Eating & Drinking
Last inspected: Mar 10, 2026
95
Score
Low Risk Grade: A

Ezbachi Japanese Grill has been inspected nine times since 2024. Inspectors last stopped by on Mar 10, 2026. A low risk tier reflects an inspection that turned up minimal issues.

Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.

“Certified food protection manager” comes up most often, recorded two times in the inspection record.

Compared to the broader Phoenix restaurant scene, this is about average. The file should reassure diners considering a visit.

9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No Certified Food Protection Manager (CFPM) observed at time of inspection. PIC reported they are working on getting certification. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
95
Jul 10, 2025
Routine
No violations found.
100
Apr 29, 2025
Reinspection
No violations found.
100
Apr 18, 2025
Routine
2 major violations.
View 2 violations
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed "Salmon Tuna Bomb" with raw tuna as an active ingredient on sushi menu items with no consumer advisory present. Reminder statement observed present on menu but no advisory disclosure present for menu item. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Re-inspection scheduled on 04/28/25
3-603.11
Sanitizer test kit not available
Inspector notes: Observed establishment using chlorine sanitizer at 3-comp sink. PIC could not provide test strips for chlorine sanitizer at time of inspection
4-302.14
82
Jan 7, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Improper cooling methods used (corrected on site)
Inspector notes: Observed multiple containers of in-house churned garlic butter (62'F) being cooled in reach-in compartment of prep cooler located opposite of cooktop. Food item was prepped and placed in unit to be cooled less than 30 minutes prior, per PIC. Containers observed to be tightly wrapped with Saran-wrap as well (trapping heat). Informed PIC food is to be cooled uncovered in walk-in unit to ensure it meets proper cooling parameters. PIC removed wrapping off containers and moved containers to be cooled in walk-in unit at time of inspection. TCS foods must 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(B)
Physical facilities not cleaned at required frequency
Inspector notes: Observed spillage on flooring of walk-in freezer. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
90
Oct 24, 2024
Food Advisory Inspection
No violations found.
100
Oct 11, 2024
Food Advisory Inspection
No violations found.
100
Sep 5, 2024
Food Advisory Inspection
No violations found.
100
Aug 19, 2024
Routine
2 critical violations. 2 minor violations. 3 corrected on site.
View 4 violations
Improper handwashing procedure (corrected on site)
Inspector notes: Observed an employee wash their hands after touching raw animal products but only washed their hands for a total time of less than 10 seconds. 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. Employee returned to properly wash their hands at handwash sink at time of inspection
2-301.12
Raw and ready-to-eat foods not properly separated (corrected on site)
Inspector notes: In the walk in cooler, observed raw beef and shrimp being stored in a shelf above canned beverages and in house made butter mix. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Food thawed using improper method (corrected on site)
Inspector notes: Observed ROP salmon thawing in a cold holding drawer but still in the packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
No certified food protection manager
Inspector notes: Establishment did not have a Certified Food Protection Manger 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)
67

Frequently Asked Questions

When was Ezbachi Japanese Grill last inspected?

The most recent health inspection at Ezbachi Japanese Grill on file is from Mar 10, 2026. The public record contains nine inspections in total.

What is the most common violation at Ezbachi Japanese Grill?

Across the inspection record, “certified food protection manager” has been cited two times, more than any other issue at Ezbachi Japanese Grill.

How does Ezbachi Japanese Grill compare to other restaurants in Phoenix?

Ezbachi Japanese Grill most recently scored 95 out of 100, which is about the same as the Phoenix average of 97.

Has Ezbachi Japanese Grill's inspection record improved over time?

Results have been roughly steady. Inspections at Ezbachi Japanese Grill have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Ezbachi Japanese 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 Ezbachi Japanese Grill inspected?

Based on the inspection history on file, Ezbachi Japanese Grill is inspected around six times per year on average.

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→ All locations in Phoenix → Japanese / Sushi restaurants in Maricopa → Japanese / Sushi restaurants in Phoenix
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