Koi Poke Bar and Bowl
Last inspected: Mar 13, 2026
82
Score
Inspectors have visited Koi Poke Bar and Bowl six times, with records going back to 2024. The latest inspection on file is from Mar 13, 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 two violations per visit.
When inspectors have written things up, “certified food protection manager” has been the most frequent reason, cited two times.
By comparison, the average Scottsdale facility scores 95, putting Koi Poke Bar and Bowl on the weaker side. Taken together, the history is a positive one.
6
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 13, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed 0 ppm chlorine sanitizer in the dish machine in the back of house, actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The sanitizer bottle could not be replaced at the time of inspection and is on order, the establishment will utilize the 3-compartment sink in the meantime. The 3-compartment sink was set up and sanitizer tested at time of inspection
4-501.114(A-E)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed tuna in packaging which states 'to remove prior to thawing,' located in the small cold holding unit near the mop sink. 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. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
82
Oct 7, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Food thawed using improper method
(corrected on site)
Inspector notes: In small prep table cooler, packaged raw fish thawing under refrigeration. Employee removed thawing fish from packaging. Per manufacture label, fish is to be maintained frozen and removed from packaging when thawing. All ROP fish labeled "Keep Frozen" is to be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water
3-501.13
95
Jun 23, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hands not washed when required
(corrected on site)
Inspector notes: In back kitchen, employee handled dirty dishware then touched trash can, then started putting away clean dishware from warewashing machine, without a proper handwash. Instructed employee to rewash dishware and wash hands to continue with task. 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
86
Mar 12, 2025
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Window cleaner spray bottle stored on top of small prep table cooler. Window cleaner spray bottle was removed from prep table cooler. Chemicals are to be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
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)
Plumbing system not maintained in good repair
Inspector notes: In back prep area, prep sink faucet leaking and hot water at handwashing sink are unable to be turned off. Per employee, faucets are turned off under sinks. All plumbing are to be maintained in good repair at all times. Repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
78
Oct 15, 2024
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: On back prep line, in bottom portion of larger prep table cooler, boxed raw chicken stored over ready to eat crab meat and carton of cream. Maintain all raw animal proteins stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Employee 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)
No certified food protection manager
Inspector notes: 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 11, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Koi Poke Bar and Bowl last inspected?
The most recent health inspection at Koi Poke Bar and Bowl on file is from Mar 13, 2026. The public record contains six inspections in total.
What is the most common violation at Koi Poke Bar and Bowl?
Across the inspection record, “certified food protection manager” has been cited two times, more than any other issue at Koi Poke Bar and Bowl.
How does Koi Poke Bar and Bowl compare to other restaurants in Scottsdale?
Koi Poke Bar and Bowl most recently scored 82 out of 100, which is lower than the Scottsdale average of 95.
Has Koi Poke Bar and Bowl's inspection record improved over time?
Results have been roughly steady. Inspections at Koi Poke Bar and Bowl have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Koi Poke Bar and Bowl 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 Koi Poke Bar and Bowl inspected?
Based on the inspection history on file, Koi Poke Bar and Bowl is inspected around four times per year on average.
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