Hashi
Last inspected: Nov 19, 2025
90
Score
Hashi appears in inspection records five times, starting in 2024. The newest entry in the record is dated Nov 19, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around one violation compared to roughly four violations earlier on.
The most common issue across all inspections has been “using a handwashing sink-operation and maintenance”, showing up two times.
The city-wide average sits at 95, which Hashi's 90 doesn't quite reach. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 19, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed right side sushi bar hand sink blocked by trash can and rice bin, left side sushi bar hand sink blocked by storage rack, and back of house line sink blocked by upright fan
5-205.11
90
Sep 3, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Second Consecutive Violation. On sushi line, employee put on back brace then donned gloves to work with ready to eat fish without a proper handwash. Instructed employee on proper handwashing after contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. 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
2-301.14
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In top portion of cook line prep table cooler, in covered shallow container, fried shrimp with internal temperatures of 79*F-82*F. Per employee, shrimp was fried about 2.5 hours. Fried shrimp was discarded. See embargo form. Discussed proper cooling temperatures and methods of cooked TCS foods. Cooked TCS (time/ temperature control for food safety) foods are to be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling
3-501.14
Plumbing system not maintained in good repair
Inspector notes: Second Consecutive Violation. At prep sink, faucet continuously running. Repair. All plumbing is to be maintained in good repair at all times
5-205.15(B)
70
May 8, 2025
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee touched personal computer, trash can then continued working with cooking equipment and utensils without a proper handwash after contamination. Instructed employees on proper handwashing when working with food and equipment. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. 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
2-301.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: On cook line, handles and door fronts of prep table cooler, deep fryer and fronts of cook top with food residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
Plumbing system not maintained in good repair
Inspector notes: At prep sink, faucet continuously running. Repair. All plumbing is to be maintained in good repair at all times
5-205.15(B)
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: On cook line, employee uncovered personal drink and personal computer stored at prep table cooler. Employee moved uncovered personal drink and personal computer away from prep table cooler to prevent future contamination. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur
6-403.11
74
Dec 11, 2024
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: At sushi bar handwashing sink, dirty container stored in basin of sink. Container was removed from sink. Maintain all handwashing sinks available for use and only for handwashing at all times
5-205.11
Outer openings not protected against pests
(corrected on site)
Inspector notes: At start of inspection, back door opening to kitchen. Manager closed back door. Maintain door closed at all times to prevent entrance of pests
6-202.15
86
Aug 7, 2024
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee cutting onions then touched face several times, also touched trash can several times, then continued cutting onions, without a proper handwash after contamination. Instructed employee to wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required. Wash hands at any time contamination occurs and when changing tasks
2-301.14
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: On cook line, employee hit onion peeler on inside of trash can several times then continued using peeler on onions without warewashing. Instructed employee to wash, rinse, and sanitizer peeler to continue with use. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred
4-602.11(A-D)
74
Frequently Asked Questions
When was Hashi last inspected?
The most recent health inspection at Hashi on file is from Nov 19, 2025. The public record contains five inspections in total.
What is the most common violation at Hashi?
Across the inspection record, “using a handwashing sink-operation and maintenance” has been cited two times, more than any other issue at Hashi.
How does Hashi compare to other restaurants in Scottsdale?
Hashi most recently scored 90 out of 100, which is lower than the Scottsdale average of 95.
Has Hashi's inspection record improved over time?
Yes. Recent inspections at Hashi have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Hashi 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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