Hanshin Pocha, Arizona
Last inspected: Dec 4, 2025
70
Score
Inspectors have visited Hanshin Pocha, Arizona six times, with records going back to 2024. The most recent report on file is from Dec 4, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about three violations before that.
Across the inspection history, “ready-to-eat time/temperature control for safety food, date marking” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 95, which Hanshin Pocha, Arizona's 70 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
6
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 4, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw eggs stored above RTE cut onions and green onions. Observed raw beef galbi stored above RTE chopped garlic and green onions. Observed raw seafood mix stored above sauces. In the prep cooler, observed raw eggs stored behind sauce. 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)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No paper towels observed at either hand sink on the cook line. 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. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: No date marks observed on TCS foods in the establishment including RTE hod dogs, spam, cooked bean sprouts, tofu, chicken feet, and corn cheese from 12/3, kimchi from 12/2, and fish cakes from 12/1. 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
70
Sep 17, 2025
Routine
No violations found.
100
Aug 28, 2025
Food Advisory Inspection
No violations found.
100
Apr 9, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw eggs stored behind RTE green onions and cilantro. Observed raw seafood mix stored behind RTE bean sprouts in the prep coolers. Observed raw pork stored above RTE fish cakes and cooked shrimp in the walk in cooler. 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)
Hands not washed when required
(corrected on site)
Inspector notes: Observed an employee crack a raw egg into soup and return to prepping other foods without washing their hands. Observed the employee handle raw seafood then touch shared RTE ingredients and utensils to add to the pan without first washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Advised PIC to utilize tongs, when possible, to reduce the need for handwashing while on the cook line
2-301.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: No date mark observed on containers of RTE corn cheese, cooked chicken feet, and premade hot soup ingredients such as kimchi soup, cooked shrimp, fish cakes, and cooked bean sprouts. PIC stated the foods were prepared on 4/7/2025. PIC stated all other TCS foods are removed from the freezer or prepared daily. 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
Food thawed using improper method
(corrected on site)
Inspector notes: Observed raw pork thawing in the prep cooler in still water measuring 60*F with a probe thermometer. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process
3-501.13
64
Nov 20, 2024
Routine
2 major violations. 1 minor violation. 3 corrected on site.
View 3 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: No date mark observed on containers of RTE corn cheese, spam, and premade hot soup ingredients such as kimchi soup. PIC stated the foods were prepared on 11/18/2024. PIC stated all other TCS foods are removed from the freezer or prepared daily. 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
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No paper towels observed at the hand sink in the dish washing area. 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. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed multiple bowls used as scoops for sauces stored directly in the food. 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
78
Aug 12, 2024
Routine
2 major violations. 2 corrected on site.
View 2 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: No hand soap observed at the hand sink near the main walk in cooler on the line. 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. PIC provided soap for handwash sink at time of inspection
6-301.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: No date marks observed on TCS foods in both walk in coolers including hot pots of cut hot dogs and kimchi the PIC stated were made on 8/10/2024, cut cabbage, corn cheese, tofu, cooked chicken feet, shrimp and soup the PIC stated were made on 8/11. 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
82
Frequently Asked Questions
When was Hanshin Pocha, Arizona last inspected?
The most recent health inspection at Hanshin Pocha, Arizona on file is from Dec 4, 2025. The public record contains six inspections in total.
What is the most common violation at Hanshin Pocha, Arizona?
Across the inspection record, “ready-to-eat time/temperature control for safety food, date marking” has been cited four times, more than any other issue at Hanshin Pocha, Arizona.
How does Hanshin Pocha, Arizona compare to other restaurants in Mesa?
Hanshin Pocha, Arizona most recently scored 70 out of 100, which is lower than the Mesa average of 95.
Has Hanshin Pocha, Arizona's inspection record improved over time?
Yes. Recent inspections at Hanshin Pocha, Arizona have averaged around one violation per visit, down from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hanshin Pocha, Arizona 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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