Lomi Poki & Grilled
Last inspected: Apr 14, 2026
100
Score
The health department has logged six inspections at Lomi Poki & Grilled, the earliest from 2024. Inspectors last stopped by on Apr 14, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Across the inspection history, “in-use utensils, between-use storage” is the issue that surfaces most often, recorded three times.
Lomi Poki & Grilled's latest score of 100 sits above the Tempe average of 95. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Routine
No violations found.
100
Oct 2, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Observed containers of cooked breaded shrimp at 44*F to 49*F and cooked chicken at 80*F in the top part of the sandwich prep table measured with a probing thermometer. Per person in charge (PIC) the items were cooked and placed in the unit approximately 2 hours for the shrimp and 1 hour for the chicken prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed that sandwich prep tables are designed for cold holding food at 41*F and are not approved as adequate refrigeration to be used to cool down the cooked foods to 41*F. PIC took the containers of cooked breaded shrimp and cooked chicken to the walk-in to properly cool at time of inspection
3-501.15(A)
90
Jun 27, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed containers of raw marinaded chicken and marinaded beef in the bottom of the prep table, probing thermometer read 46*F to 49*F at the center of the containers. Per PIC the containers of raw beef and chicken were prepped less than an hour prior to inspection and placed in the sandwich prep table. Discussed with person in charge (PIC) TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed that sandwich prep tables are designed for cold holding food at 41*F and are not designed to cool foods down to 41*F. PIC took the containers of raw chicken and beef to the walk-in to properly cool at time of inspection
3-501.15(A)
In-use utensils stored improperly between uses
Inspector notes: Observed dried foods, grains and seasonings with the scoops stored in the product without a handle and using plastic deli containers. Discussed with PIC to store the scoop outside of the food or store the scoop in the food with a handle stored upright
3-304.12
Single-use articles reused
Inspector notes: Observed several single use containers with and without labels that are storing different foods. Discussed with PIC to discontinue the reuse of single use food containers as they are not designed to be washed and reused for food products including seasoning and vegetables. Discussed with PIC to replace the single use containers with food safe reusable containers by next routine inspection
4-502.13(A)
82
Apr 4, 2025
Routine
3 minor violations.
View 3 violations
In-use utensils stored improperly between uses
Inspector notes: Observed dried foods and sauces with the scoops stored in the product without a handle and using plastic deli containers. Discussed with PIC to store the scoop outside of the food or store the scoop in the food with a handle stored upright
3-304.12
Single-use articles reused
Inspector notes: Observed several single use containers with and without labels that are storing different foods. Discussed with PIC to discontinue the reuse of single use food containers as they are not designed to be washed and reused for food products including seasoning and vegetables. Discussed with PIC to replace the single use containers with food safe reusable containers by next routine inspection
4-502.13(A)
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) at time of inspection in the facility. Discussed with the Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation
2-102.12(A)
86
Dec 4, 2024
Routine
3 minor violations.
View 3 violations
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) at time of inspection in the facility. Discussed with the Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation
2-102.12(A)
In-use utensils stored improperly between uses
Inspector notes: Observed several dried foods and sauces either with the handle of the scoop stored in the product and touching the food or the scoop being stored in the product and without a handle and using plastic deli containers. Discussed with PIC to store the scoop outside of the food or store the scoop in the food with the handle upright. PIC started to remove the scoops at time of inspection
3-304.12
Single-use articles reused
Inspector notes: Observed several single use containers with and without labels that are storing different foods. Discussed with PIC to discontinue the reuse of single use food containers as they are not designed to be washed and reused for food products. Discussed with PIC to replace the single use containers with food safe reusable containers by next routine inspection
4-502.13(A)
86
Aug 2, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Lomi Poki & Grilled last inspected?
The most recent health inspection at Lomi Poki & Grilled on file is from Apr 14, 2026. The public record contains six inspections in total.
What is the most common violation at Lomi Poki & Grilled?
Across the inspection record, “in-use utensils, between-use storage” has been cited three times, more than any other issue at Lomi Poki & Grilled.
How does Lomi Poki & Grilled compare to other restaurants in Tempe?
Lomi Poki & Grilled most recently scored 100 out of 100, which is higher than the Tempe average of 95.
Has Lomi Poki & Grilled's inspection record improved over time?
Results have been roughly steady. Inspections at Lomi Poki & Grilled have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Lomi Poki & Grilled 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 Lomi Poki & Grilled inspected?
Based on the inspection history on file, Lomi Poki & Grilled is inspected around four times per year on average.
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