Kay Sushi Bar Asian Dining
Last inspected: Apr 15, 2026
78
Score
Kay Sushi Bar Asian Dining has been inspected six times since 2024. Kay Sushi Bar Asian Dining was last inspected on Apr 15, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Manual and mechanical warewashing equipment” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Scottsdale restaurant, which scores around 95. Overall, the inspection record reads well.
6
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 15, 2026
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: ***Second Consecutive Violation*** At in use main warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After several attempts to prime machine, unable to obtain correct chlorine concentration. Repair company was called at time of inspection. Discontinue use of warewashing until repaired and use provided 3-compartment sink or bar warewashing machine for all washing purposes. Discussed more frequent monitoring of sanitizer concentration, especially a start of day, after periods of inactivity, or exchanging out bottles of sanitizer
4-501.114(A-E)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Throughout establishment, cutting boards deeply scored. Replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces
4-501.12
Physical facilities not in good repair
Inspector notes: ***Second Consecutive Violation*** At 3-compartment sink, chemical dispenser leaking water. At bar, handwashing sink not attached to wall. Repair chemical dispenser to prevent leaking and attach handwashing sink to wall. PHYSICAL FACILITIES shall be maintained in good repair
6-501.11
78
Nov 18, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed main dish machine in use producing 0 ppm of chlorine sanitizer. After multiple cycles, dish machine tested between 50-100 ppm
4-501.114(A-E)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed employee cleaning chef's knife inside sushi bar hand sink. Discussed not cleaning items inside hand sinks and only using hand sinks for hand washing. Knives cleaned at dish area
5-205.11
Physical facilities not in good repair
Inspector notes: Observed chemical Quat dispenser for 3-comp leaking from apparatus and dispensing less than 150PPM of sanitizer. Multiple sanitizer buckets tested under 150ppm during inspection. Please repair to ensure proper calibration and function by next routine
6-501.11
74
Aug 19, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: On cook line, on magnetic knife strip, several knives with food debris on blades. Per manager, knives are to be stored as clean on magnetic knife strip. Knives were used last night and not warewashed today. All knives were moved to be warewashed and magnetic knife st6rip was warewashed. Discussed the importance of storing food contact surfaces clean. All food contact surfaces must be cleaned to sight and touch
4-601.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: On cook line, salamander with accumulation of 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
Physical facilities not cleaned at required frequency
Inspector notes: Throughout establishment, in bar area, on sushi line, warewashing area, cook line with accumulation of food residues along cove base and under equipment. Maintain clean. Physical facility are to be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris
6-501.12
82
Apr 21, 2025
Routine
3 critical violations. 1 minor violation. 3 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: Two separate employees returned from outside and did not wash hands; one employee handled bar equipment and plates for customers and another employee handled sushi line equipment, including cutting board and sushi rice containers. Instructed employees to wash hands when returning from outside and before handling food equipment. 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
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: On cook line, covered containers of raw chicken and raw shrimp stored over bottles of sauces and ready to eat uncovered vegetables. Employee moved containers of raw chicken and raw shrimp to bottom shelf to prevent future cross contamination. All raw animal proteins are to 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)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At in use bar warewashing machine, no detectable chlorine sanitizer on dishware surfaces. After several attempts to prime machine, unable to achieve proper chlorine concentration. Discontinue use of bar warewashing machine and main kitchen warewashing machine will be used for all warewashing purposes. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer solution at machines, especially at start of day and after periods of inactivity
4-501.114(A-E)
No certified food protection manager
Inspector notes: Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
61
Dec 12, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: On sushi line, employee handling ready to eat vegetables with bare hands. Instructed employee to discard cut vegetables, wash hands, and don new gloves to continue with task. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items
3-301.11(B)
No certified food protection manager
Inspector notes: Third Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
82
Jul 24, 2024
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: At expo window, tempura fried shrimp/ 88*F and on sushi line, baked fish skin/ 98*F out of internal temperatures. Per employees, shrimp and fish skin were prepared
3-501.16(A)(1)
No certified food protection manager
Inspector notes: Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Main ice machine with accumulation of dark and light residues on inside top of ice machine and ice shield. After establishment closes for evening, ice machine will be deeply cleaned to remove all built up residues. Discussed more frequent cleaning of ice machine to prevent build up of residues
4-602.11(E)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: At hot food line at expo station, rice scoops stored in room temperature water. Water was discarded at time of inspection. 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
74
Frequently Asked Questions
When was Kay Sushi Bar Asian Dining last inspected?
The most recent health inspection at Kay Sushi Bar Asian Dining on file is from Apr 15, 2026. The public record contains six inspections in total.
What is the most common violation at Kay Sushi Bar Asian Dining?
Across the inspection record, “manual and mechanical warewashing equipment” has been cited three times, more than any other issue at Kay Sushi Bar Asian Dining.
How does Kay Sushi Bar Asian Dining compare to other restaurants in Scottsdale?
Kay Sushi Bar Asian Dining most recently scored 78 out of 100, which is lower than the Scottsdale average of 95.
Has Kay Sushi Bar Asian Dining's inspection record improved over time?
Results have been roughly steady. Inspections at Kay Sushi Bar Asian Dining have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kay Sushi Bar Asian Dining means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kay Sushi Bar Asian Dining inspected?
Based on the inspection history on file, Kay Sushi Bar Asian Dining is inspected around three times per year on average.
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