Koi Sushi & Wok
Last inspected: Feb 26, 2026
90
Score
Koi Sushi & Wok appears in inspection records nine times, starting in 2024. Inspectors last stopped by on Feb 26, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The most common issue across all inspections has been “time as a public health control”, showing up four times.
Koi Sushi & Wok's latest score of 90 falls below the Phoenix average of 97. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 26, 2026
Routine
1 major violation. 1 corrected on site.
View 1 violation
Handwashing sink water not at required temperature
(corrected on site)
Inspector notes: Observed no hot water available at handwashing sink in the kitchen. Hot water valve was found in the off position during inspection. Employees are unable to properly wash hands as required. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager turned on hot water valve at time of inspection
5-202.12(A)
90
Oct 6, 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: The establishment uses time as a control for raw bean spout, raw cut cabbage, fried chicken, cheese. Observed no time stamp on above food. Reviewed the time as control policy with manager. Manager put the time stamps on above food at time of inspection
3-501.19(A1,B2,C2-3)
90
Jul 2, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken stored on buckets of soy sauce and other ready to eat sauces in walk-in cooler. Also observed raw shell eggs stored above fried chicken and washed vegetables 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. Manager 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
(corrected on site)
Inspector notes: Observed no time stamp on sushi rice and cheese with internal temperature of 71*F and 67*F, manager stated the rice and cheese were taken out one hour prior to inspection. Reviewed the time as a control policy with manager. Manager put time stamps on rice and cheese at time of inspection
3-501.19(A1,B2,C2-3)
78
Mar 26, 2025
Reinspection
1 minor violation.
View 1 violation
Other Liquid Wastes and Rainwater
Inspector notes: Observed dish machine with water spraying out of door and crevasses of dish machine into bowls on floor. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law
5-403.12
95
Mar 17, 2025
Food Advisory Inspection
No violations found.
100
Mar 6, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken stored on second shelf stored above multiple buckets of soy sauce and other ready to eat sauces and multiple types of raw fish stored above cooked chicken and cooked noodles on speed rack of walk in cooler
3-302.11(A1-2)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed rice in large rice cooker at a temperature of 120*F
3-501.16(A)(1)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed cooked chicken, bean sprouts, cabbage, shrimp tempura, without labeling times to discard items. Per establishment time as a control policy
3-501.19(A1,B2,C2-3)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed in use reach in cooler on cook line at a temperature of 60*F at time of inspection
4-301.11
Other Liquid Wastes and Rainwater
Inspector notes: Observed dish machine with water spraying out of door and crevasses of dish machine into bowls on floor. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law
5-403.12
58
Oct 29, 2024
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee wipe face with hand then began working with clean in use utensils on cook line without washing hands
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken stored over large buckets of soy sauce and raw eggs stored on top shelf above cabbage, carrots soy sauce and other ready to eat foods
3-302.11(A1-2)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at hand washing station nearest to dish machine in back of kitchen
6-301.12
67
Aug 20, 2024
Reinspection
No violations found.
100
Aug 16, 2024
Routine
1 critical violation. 3 major violations. 3 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed dishwasher with chlorine sanitizer at 0ppm. PIC will use three comp sink until repaired. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels
4-501.114(A-E)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed walk in refrigerator at 50 degrees F ambient air temperature with min/max thermometer. All food was moved to other working units. Reinspection will be on 08/20/2024. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked noodles and cooked breaded chicken in walk in without date markings that had been prepared over 24 hours prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed shrimp tempura being held on time as control without a policy or time logs
3-501.19(A1,B2,C2-3)
64
Frequently Asked Questions
When was Koi Sushi & Wok last inspected?
The most recent health inspection at Koi Sushi & Wok on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Koi Sushi & Wok?
Across the inspection record, “time as a public health control” has been cited four times, more than any other issue at Koi Sushi & Wok.
How does Koi Sushi & Wok compare to other restaurants in Phoenix?
Koi Sushi & Wok most recently scored 90 out of 100, which is lower than the Phoenix average of 97.
Has Koi Sushi & Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Koi Sushi & Wok have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Koi Sushi & Wok 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 Sushi & Wok inspected?
Based on the inspection history on file, Koi Sushi & Wok is inspected around six times per year on average.
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