Harumi Sushi & Sake
Last inspected: Sep 3, 2025
100
Score
Across the available record, Harumi Sushi & Sake has seven inspections on file, the first dated 2024. The most recent report on file is from Sep 3, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around one violation each.
Across the inspection history, “in-use utensils, between-use storage” is the issue that surfaces most often, recorded three times.
The city-wide average for Phoenix sits at 97, putting Harumi Sushi & Sake on the better side of that line. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 3, 2025
Reinspection
No violations found.
100
Aug 6, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed sushi meat items (salmon, tuna, scallops) measured 55-58'F in reach-in compartment of tabletop prep cooler located in top corner of prep line. Sushi chef stated food items were prepped at 12PM and cooled in unit to be stocked at 3pm at the end of establishment's 4-hr time-controlled policy (11pm-3pm for lunch rush) for tabletop prep cooler. Prepped items were moved to walk-in unit to be rapidly cooled to 41'F. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Ambient temperature of unit measured 42.8'F. Establishment uses time as control for tabletop prep cooler compartment in question
3-501.14
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed ambient temperature of tabletop prep cooler located in top corner of prep line; measured 42.8'F. Unit was emptied of TCS food items at time of inspection. Coldholding equipment shall be maintained in good repair and adjustment to support proper coldholding temperatures of 41'F and below. Fix unit prior to re-inspection on 08/18/25
4-301.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed red sanitizer bucket at 0ppm quat. No active warewashing at 3-compartment sink observed at time of inspection. Establishment observed equipped with chemical warewashing machine dispensing chlorine solution of 50ppm. PIC stated rinsing is done at 3-compartment sink and food contact surfaces are washed through chlorine warewashing machine. Establishment has chlorine sanitizer and chef demonstrated manual addition of chlorine to make sanitizer solution at time of inspection. Discussed with PIC to have sanitizer solutions tested using test strips after addition of chlorine to ensure concentration is 50-100ppm. PIC put a work order in to have quat dispenser serviced at time of inspection
3-304.14
74
Apr 29, 2025
Food AMC Trainings
No violations found.
100
Apr 17, 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 multiple instances of scooping equipment stored with handle in contact with 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. PIC instructed cook to move knives to washing area to be washed and sanitized. 4TH CONSECUTIVE VIOLATION
3-304.12
95
Jan 21, 2025
Reinspection
No violations found.
100
Jan 7, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Time used as public health control not properly documented
Inspector notes: Observed cooked garlic and cut lettuce stored atop food prep table at ambient air temperature in hot food station area. PIC stated food items are on time as control. Cook stated food items were put on time as control about an hour prior. PIC instructed cook to proper time stamp food items at time of inspection. Observed no time as control policy at time of inspection. Provide updated time as control policy prior to re-inspection scheduled on 01/16/2025. 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 in-use knives stored in between equipments and in between equipment and wall, in hot food station area. 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. PIC instructed cook to move knives to washing area to be washed and sanitized. 3RD CONSECUTIVE VIOLATION
3-304.12
86
Sep 10, 2024
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In the walk in cooler, observed raw shelled eggs being stored over ready to eat foods such as crabsticks. Also, in a standing cooler, observed raw fish and raw shrimp being stored over other ready to eat foods such as peppers and edamame. No contamination was observed at the time of inspection. 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)
Time used as public health control not properly documented
Inspector notes: Observed sushi rice being held outside a hot holding unit having an internal temperature of 120*F. Establishment uses Time as a Public Health Control (TPHC)and had that batch time stamped past 4 hours at the time of inspection. PIC voluntarily disposed of the rice at the time of inspection. Discussed the importance of following TPHC procedures to ensure food safety
3-501.19(B1,3-4;C1,4-5)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed ice scoops in the bar area having their handles in contact with the ice used for customer drinks. 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
70
Frequently Asked Questions
When was Harumi Sushi & Sake last inspected?
The most recent health inspection at Harumi Sushi & Sake on file is from Sep 3, 2025. The public record contains seven inspections in total.
What is the most common violation at Harumi Sushi & Sake?
Across the inspection record, “in-use utensils, between-use storage” has been cited three times, more than any other issue at Harumi Sushi & Sake.
How does Harumi Sushi & Sake compare to other restaurants in Phoenix?
Harumi Sushi & Sake most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Harumi Sushi & Sake's inspection record improved over time?
Results have been roughly steady. Inspections at Harumi Sushi & Sake have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Harumi Sushi & Sake means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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