Kodo Sushi Chandler
Last inspected: Sep 10, 2025
55
Score
Kodo Sushi Chandler appears in inspection records six times, starting in 2024. The most recent report on file is from Sep 10, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
When inspectors have written things up, “packaged and unpackaged food-separation, packaging, and segregation” has been the most frequent reason, cited three times.
Restaurants in Chandler average 95, so Kodo Sushi Chandler trails the local norm. The inspection history reads as standard for a restaurant of this size.
6
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 10, 2025
Routine
4 critical violations. 4 corrected on site.
View 4 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed employee handle and touch RTE tempura shrimp, and rice with his bare hands. Employee proceed to place in a bento box for a customer. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. 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)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shelled eggs stored above RTE onions in the walk-in cooler. Also observed raw shelled eggs stored above RTE house made sauce in the bottom portion of the prep table in the sushi bar. 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)
Reduced oxygen packaging criteria not met
(corrected on site)
Inspector notes: Observed ROP (reduced oxygen packaging) raw fish stored in the walk-in cooler. Per PIC, the fish was fresh and ROP by the establishment and has been in the walk-in for a few days. Explained to PIC, a food establishment can not package fish using a ROP method unless the fish is frozen before, during, and after the process. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. PIC removed the fish from the ROP at time of inspection
3-502.12(A,B4,C,D2b-eandE1)
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee touch his face/glasses with bare hands then proceed to prepare customer orders without wash his hands. Employee properly washed hands at handwash sink at time of inspection. 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
55
May 20, 2025
Reinspection
No violations found.
100
May 12, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 5 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw beef and raw chicken stored above RTE vegetables located in the second reach-in cooler. Also observed raw chicken stored above RTE citrus fruit located in the walk-in cooler. 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)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed dust, grease, and food debris on multiple dishes, utensils, and bowls being stored as clean throughout the sushi bar. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch
4-601.11(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed multiple spray bottles throughout the kitchen and sushi bar without labelling. Employee marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material
7-102.11
Dead or trapped pests not removed promptly
(corrected on site)
Inspector notes: Observed dead german cockroaches on the floor near the display of dishes near the hand wash sink located at the sushi bar. Dead rodents, birds, and insects must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests. Employee swept up the dead insects at time of inspection
6-501.112
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed open employee drinks on the table across from the sushi bar. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Discussed approved areas for eating and drinking with PIC
2-401.11
64
Jan 8, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Time used as public health control not properly documented
(corrected on site)
Inspector notes: At time of inspection, observed sushi rice with an internal temperature of 70F, at the sushi bar, without a sticker or log indicating when the sushi rice was taken out of temperature control. PIC provided time as a control policy indicating the rice is held under time as a control. As per PIC, the sushi rice has been out less than 2 hours prior to inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. 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)
90
Sep 13, 2024
Reinspection
No violations found.
100
Sep 4, 2024
Routine
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed quail eggs stored above raw fish, house made sauces in prep cooler at the sushi bar. Also observed raw fish stored above house made sauces and RTE vegetables in the walk-in. 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, at 78F,at the sushi bar, with a sticker indicating when the sushi rice was taken out of temperature control. Per PIC, the sushi rice is under time as control but does not have a written policy. 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. Must provide written time as a control procedures prior to re-inspection
3-501.19(A1,B2,C2-3)
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment serving raw tuna and salmon, ready-to-eat form and marinated, without a parasite destruction letter. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment; and must be on site at all times. Must provide parasite destruction letter from supplier prior to re-inspection
3-402.12
70
Frequently Asked Questions
When was Kodo Sushi Chandler last inspected?
The most recent health inspection at Kodo Sushi Chandler on file is from Sep 10, 2025. The public record contains six inspections in total.
What is the most common violation at Kodo Sushi Chandler?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited three times, more than any other issue at Kodo Sushi Chandler.
How does Kodo Sushi Chandler compare to other restaurants in Chandler?
Kodo Sushi Chandler most recently scored 55 out of 100, which is lower than the Chandler average of 95.
Has Kodo Sushi Chandler's inspection record improved over time?
Results have been roughly steady. Inspections at Kodo Sushi Chandler have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kodo Sushi Chandler means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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