Lychee Kitchen
Last inspected: Apr 14, 2026
95
Score
Lychee Kitchen appears in inspection records seven times, starting in 2024. Inspectors last stopped by on Apr 14, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around three violations to closer to one violation per visit.
The most common issue across all inspections has been “certified food protection manager”, showing up three times.
Lychee Kitchen scores about where you'd expect for a Phoenix restaurant. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 14, 2026
Routine
1 minor violation.
View 1 violation
Ventilation system not cleaned properly
Inspector notes: Observed grease and dust heavily accumulated on the venting hood. please clean and maintain
6-501.14
95
Dec 2, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Food thawed using improper method
(corrected on site)
Inspector notes: Observed raw beef ribs thawing at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Manager moved raw beef ribs in walk-in refrigerator at time of inspection
3-501.13
95
Sep 11, 2025
Reinspection
No violations found.
100
Sep 4, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw pork stored above cooked wanton and ready-to-eat sauces in the middle prep cooler. Reviewed the food storage chart with manager. Manager moved the raw pork to the bottom shelf at time of inspection
3-302.11(A1-2)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed ambient temperature of right-side prep cooler measured at 47*F using min-max thermometer, and internal temperature of TCS food stored inside were measured above 41*F. Must repair the prep cooler before re-inspection
4-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed hand washing sink in the kitchen was blocked by a large rice cooker, hand washing sink must be accessible at all times. Manager moved the rice cooker from hand washing sink at time of inspection
5-205.11
No certified food protection manager
Inspector notes: Manager could not provide food manager certificate at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. This is a repeat violation
2-102.12(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed raw beef thawing at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Manager moved raw beef in walk-in refrigerator at time of inspection
3-501.13
64
May 15, 2025
Routine
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed container of cooked chicken and veggie eggrolls on top of grill holding at 105-110*F. Per person in charge, eggrolls are left out and reheated to order for lunch rush; however no time as a control policy or marking on containers was present. Establishment marked start time for product at time of inspection, and reviewed time as a control and hot holding for TCS foods at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
No certified food protection manager
Inspector notes: Observed no current employee is a Certified Food Protection Manager. Obtain within 90 days and keep onsite for verification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Food thawed using improper method
Inspector notes: Observed multiple ducks thawing in standing water. Also observed ROP salmon thawing in packaging in sushi cooler. Reviewed proper thawing with person in charge and employees - ducks must be thawed under cold running water, and fish in vacuum packages must be removed from packaging prior to thawing
3-501.13
Food stored improperly or exposed to contamination
Inspector notes: Observed multiple containers of food stored directly on the floor in the walk-in cooler. Instructed person in charge that all food must be stored in a clean, dry location and at least 6 inches off the ground. Reviewed arranging foods properly and limiting orders to prevent food being stored on ground
3-305.11
74
Nov 27, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Food contacted unclean equipment or utensils
(corrected on site)
Inspector notes: Observed raw chicken stored above raw vegetables and 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
3-304.11
86
Sep 30, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed employee on proper handwashing when switching tasks at warewashing machine. 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
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Establishment uses time as a public health control for sushi rice. Establishment unable to locate written procedures. Time control procedures were written 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)
Sanitizer test kit not available
(corrected on site)
Inspector notes: Establishment uses quat sanitizer at 3-compartment sink. Employees unable to locate quat test strips at time of inspection. Inspector provided quat test strips. Recommended purchasing additional quat test strips to maintain at establishment at all times
4-302.14
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)
Food stored improperly or exposed to contamination
Inspector notes: In walk in cooler and walk in freezer, boxes of food product stored directly on ground. Food is to be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
64
Frequently Asked Questions
When was Lychee Kitchen last inspected?
The most recent health inspection at Lychee Kitchen on file is from Apr 14, 2026. The public record contains seven inspections in total.
What is the most common violation at Lychee Kitchen?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Lychee Kitchen.
How does Lychee Kitchen compare to other restaurants in Phoenix?
Lychee Kitchen most recently scored 95 out of 100, which is about the same as the Phoenix average of 97.
Has Lychee Kitchen's inspection record improved over time?
Yes. Recent inspections at Lychee Kitchen have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Lychee Kitchen 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 Lychee Kitchen inspected?
Based on the inspection history on file, Lychee Kitchen is inspected around five times per year on average.
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