Hash Kitchen
Last inspected: Mar 18, 2026
100
Score
Hash Kitchen appears in inspection records six times, starting in 2024. The most recent report on file is from Mar 18, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The pattern that stands out is “floors, walls and ceilings-cleanability”, which has been cited four times.
Restaurants in Phoenix average 97, so Hash Kitchen is doing better than most peers. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine
No violations found.
100
Dec 10, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On service line observed cooked hot holding smashed potatoes. Potatoes were holding between 119-121*F and per employee had been out for about 5-10 minutes. Potatoes were re-heated to 165*F prior to placing into hot holding at 135*F. Potatoes were being stored in a large container and sitting on top of a rack that prevented the potatoes from being in contact with the hot pan
3-501.16(A)(1)
Floors, walls, or ceilings not easily cleanable
Inspector notes: FOURTH OCCURRENCE - Floor in main dish area is beginning to become worn with areas where concrete is showing through. Resurface or seal flooring so that it is smooth, durable, non-porous, and easily cleanable
6-201.11
82
Oct 1, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In walk-in refrigerator observed a speed rack with trays of donut dough (with raw shelled eggs as an ingredient) being stored over mascarpone and raw bacon. PIC re-arranged items so that cross contamination would not occur
3-302.11(A1-2)
Floors, walls, or ceilings not easily cleanable
Inspector notes: THIRD OCCURRENCE - Floor in main dish area is beginning to become worn with areas where concrete is showing through. Resurface or seal flooring so that it is smooth, durable, non-porous, and easily cleanable
6-201.11
82
May 23, 2025
Routine
1 minor violation.
View 1 violation
Floors, walls, or ceilings not easily cleanable
Inspector notes: SECOND OCCURRENCE - Floor in main dish area is beginning to become worn with areas where concrete is showing through. Resurface or seal flooring so that it is smooth, durable, non-porous, and easily cleanable
6-201.11
95
Dec 6, 2024
Routine
3 critical violations. 2 minor violations. 3 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In walk-in refrigerator inspector observed on a speed rack raw bacon on sheet pans being stored directly above bags of mashed potatoes. Inspector also observed in walk-in refrigerator a tray of open raw chicken being stored directly over a box of raw pork shoulder, and raw ground beef patties being stored directly over raw bacon. PIC re-arranged items so that cross contamination would not occur. On the cook line inspector observed an employee coating bread in french toast batter (which contains raw shelled eggs) that was being held in the top part of a prep unit. The employee dipped the bread in the batter and then placed the bread on a plate. While the bread was being moved from the batter to the plate it was transferred above a container of strawberries and batter dripped into the strawberries. The strawberries were to be used as toppings. PIC discarded the strawberries and will ensure that all raw food items do not come into contact with ready to eat products
3-302.11(A1-2)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: During the inspection dishes were being washed in the main kitchen dish machine. Chlorine concentration was at 0ppm when the machine was tested. PIC re-stocked the chlorine supply bucket and primed the machine so that a proper chlorine concentration between 50-100 ppm was obtained. The dishes that had previously been washed were re-washed and sanitized
4-501.114(F1-2)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Inspector observed a container of real butter and oil mixture (mixed in-house) on the grill being held at 123*F. Per PIC it had been on the grill for about 2 hours. The mix was meant to be in a hot water bath, but no water was in the water bath container. PIC re-heated the butter to 170*F prior to placing into hot holding at 135*F
3-501.16(A)(1)
No designated area for employee eating or drinking
Inspector notes: On server line a wall-shelf with employee drinks is installed directly over pitchers of water and water glasses. PIC will move employee drink area to a location where possible contamination of food items and equipment will not occur. Also, on prep line observed an employee's personal phone being stored on a top shelf above prep units and prep areas. PIC moved phone to bottom shelf where contamination would not occur. Be sure that all employee items are stored in a way to prevent possible contamination
6-403.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: Floor in main dish area is beginning to become worn with areas where concrete is showing through. Resurface or seal flooring so that it is smooth, durable, non-porous, and easily cleanable
6-201.11
58
Oct 25, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Hash Kitchen last inspected?
The most recent health inspection at Hash Kitchen on file is from Mar 18, 2026. The public record contains six inspections in total.
What is the most common violation at Hash Kitchen?
Across the inspection record, “floors, walls and ceilings-cleanability” has been cited four times, more than any other issue at Hash Kitchen.
How does Hash Kitchen compare to other restaurants in Phoenix?
Hash Kitchen most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Hash Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Hash Kitchen have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hash Kitchen 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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