Kura Sushi
Last inspected: Jan 14, 2026
67
Score
Going back to 2024, Kura Sushi has seven inspections in the public record. The most recent report on file is from Jan 14, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around two violations per visit versus roughly zero violations earlier in the record.
When inspectors have written things up, “packaged and unpackaged food-separation, packaging, and segregation” has been the most frequent reason, cited two times.
Kura Sushi's latest score of 67 falls below the Chandler average of 95. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
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 an employee with gloved hands at the dishwasher rinse dirty dishes to be cleaned then put away cleaned dishes without removing their gloves and washing their hands. 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. Employee properly washed hands at handwash sink at time of inspection
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shrimp and roe stored above RTE spicy sauce bags and an opened container of mayo. In the prep cooler on the sushi line, observed raw scallops, tuna and roe stored behind ready-to-eat foods. 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
(corrected on site)
Inspector notes: Observed tempura shrimp, salmon, sticky rice and RTE eel with internal temperatures ranging from 101-113*F on the lower shelf of a sushi prep table. Per the manager, the food was placed on time as a control at 10:30 am but was not marked with a disposal time. PIC stated the time controlled foods are made into sushi rolls within 2 hours. Sushi rolls are monitored on time as a control for 3 hours. Advised PIC that sushi prepared from fried foods on time as a control must be served or discarded within 4 hours from the time the oldest ingredient is placed on time as a control. Advised PIC to hot hold fried foods at 135*F or above to avoid the potential of overextending time as a control beyond the allotted 4 hours. 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)
67
Sep 23, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In the cold table closest to the restrooms, observed raw fish being stored above fresh produce. 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)
86
May 28, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: Sanitizer for dishwasher with a reading of 0ppm of chlorine
4-501.114(F1-2)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No paper towels at sushi station handwash sink
6-301.12
78
Jan 9, 2025
Routine
No violations found.
100
Sep 23, 2024
Routine
No violations found.
100
Sep 13, 2024
Reinspection
No violations found.
100
Sep 9, 2024
Routine
2 critical violations. 2 major violations. 3 corrected on site.
View 4 violations
Hands not washed when required
Inspector notes: Employee washing dishes handled the dirty dishware and then clean dishware without washing hands. 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. Employee properly washed hands at handwash sink at time of inspection
2-301.14
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: The chlorine residual concentration detected on dishware after the final rinse was below 50 ppm. Repair prior to re-inspection scudeled for 9/13/24. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-501.114(A-E)
Conformance with Approved Procedures; HACCP records
(corrected on site)
Inspector notes: The establishment has a variance for acidifying the sushi rice. The ph of the rice was observed being tested by adding the acidified rice to a buffer solution and then testing that solution with a dropper. The approved HACCP procedures were reviewed with the manager. All procedures in approved variance/HACCP plan must be conformed to at all times
8-103.12(B)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Fried fish was at 85F-97F on the lower shelf of a sushi prep table. Per the manager, the food was on time as a control but was not marked with a disposal time. 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)
61
Frequently Asked Questions
When was Kura Sushi last inspected?
The most recent health inspection at Kura Sushi on file is from Jan 14, 2026. The public record contains seven inspections in total.
What is the most common violation at Kura Sushi?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at Kura Sushi.
How does Kura Sushi compare to other restaurants in Chandler?
Kura Sushi most recently scored 67 out of 100, which is lower than the Chandler average of 95.
Has Kura Sushi's inspection record improved over time?
No. Recent inspections at Kura Sushi have averaged around two violations per visit, up from roughly zero earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kura Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants