Hiro Sushi
Last inspected: Nov 4, 2025
78
Score
Public records show six inspections at Hiro Sushi stretching back to 2024. Inspectors last stopped by on Nov 4, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
Looking across the full record, “food storage - preventing contamination from the premises” is the recurring theme, flagged two times.
Compared to other Scottsdale restaurants (averaging 95), there's room to close the gap. The full picture is one of consistent compliance.
6
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 4, 2025
Routine
1 critical violation. 2 minor violations. 1 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 pans of raw seafood stored over containers of produce items. 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 stored improperly or exposed to contamination
Inspector notes: In the walk-in cooler, observed food containers stored on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed the need for additional refrigerated storage space
3-305.11
Service Sink
Inspector notes: No service/mop sink. Provide a designated mop sink, with hot and cold running water, that is used for cleaning purposes only
5-203.13
78
Jul 31, 2025
Reinspection
1 minor violation.
View 1 violation
Service Sink
Inspector notes: Facility does not have a dedicated janitorial sink. Provide
5-203.13
95
Jul 23, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: At the mechanical dishwasher, observed worker not wash hands between handling dirty and clean wares. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection
2-301.14
Time used as public health control not properly documented
Inspector notes: The facility uses time as a control to monitor cooked sushi rice which is maintained at room temperature. 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. Provide written time as a control procedures prior to re-inspection. Email procedures to inspector within about a week. Inspector emailed Time as a Control guidance document
3-501.19(A1,B2,C2-3)
Records, Creation & Retention; Raw as Ready-to-Eat Fish
(corrected on site)
Inspector notes: Observed filed shellstock tags not being consistently marked with the last sold/served date. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC instructed. Staff to be trained as well
3-402.12
Service Sink
Inspector notes: Facility does not have a dedicated janitorial sink. Provide
5-203.13
Food thawed using improper method
Inspector notes: Observed frozen, vacuum packaged octopus thawing at room temperature. Observed frozen vacuum packaged ahi tuna and imitation crab thawing in sealed vacuum packages in refrigerators. Discontinue thawing TCS food at room temperature, and remove seafood from vacuum packaging when products are removed from the freezer. 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. PIC advised. Train staff as needed
3-501.13
64
Mar 6, 2025
Reinspection
1 minor violation.
View 1 violation
Service Sink
Inspector notes: No service/mop sink. Provide a designated mop sink that is used for cleaning purposes only
5-203.13
95
Feb 26, 2025
Routine
2 major violations. 1 minor violation.
View 3 violations
Handwashing sink water not at required temperature
Inspector notes: Observed maximum water temperature of 70F at sushi bar hand wash sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Supply hot running water to the sink as needed. Email inspector service receipt or photo of corrective action within about a week
5-202.12(A)
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: No seafood distributor's parasite compliance letter for yellowtail served raw. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Email inspector the compliance letter within about a week
3-402.12
Service Sink
Inspector notes: No service/mop sink. Provide a designated mop sink that is used for cleaning purposes only
5-203.13
78
Oct 22, 2024
Routine
2 major violations. 2 minor violations. 2 corrected on site.
View 4 violations
Insufficient number of handwashing sinks
(corrected on site)
Inspector notes: At the sushi bar, a handwashing sink was removed and replaced with a food prep sink. Replace the required handwashing sink. The PIC designated one food prep sink for handwashing at the time of inspection
5-203.11
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: In a cabinet, observed a can of RAID insect spray. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.11
Food stored improperly or exposed to contamination
Inspector notes: In the walk-in cooler, observed some food containers and a box of whole avocados on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
Service Sink
Inspector notes: No service/mop sink. Provide a designated mop sink that is used for cleaning purposes only
5-203.13
74
Frequently Asked Questions
When was Hiro Sushi last inspected?
The most recent health inspection at Hiro Sushi on file is from Nov 4, 2025. The public record contains six inspections in total.
What is the most common violation at Hiro Sushi?
Across the inspection record, “food storage - preventing contamination from the premises” has been cited two times, more than any other issue at Hiro Sushi.
How does Hiro Sushi compare to other restaurants in Scottsdale?
Hiro Sushi most recently scored 78 out of 100, which is lower than the Scottsdale average of 95.
Has Hiro Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Hiro Sushi have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hiro Sushi 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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