Mensho Ramen
Last inspected: Mar 13, 2026
86
Score
Across the available record, Mensho Ramen has eight inspections on file, the first dated 2025. Mensho Ramen was last inspected on Mar 13, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Across the inspection history, “conformance with approved procedures” is the issue that surfaces most often, recorded three times.
That's lower than the typical Phoenix restaurant, which scores around 97. Overall, the inspection record reads well.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer in wiping cloth bucket over 100ppm. At time of inspection solution was diluted to bring to 50-100ppm
7-204.11
86
Nov 12, 2025
Routine
1 minor violation.
View 1 violation
Physical facilities not cleaned at required frequency
Inspector notes: Observed grease buildup and spill around fryer location. Discussed with person in charge about cleaning more frequently. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
95
Sep 12, 2025
Reinspection
No violations found.
100
Sep 11, 2025
Reinspection
1 major violation.
View 1 violation
Conformance with Approved Procedures; HACCP records
Inspector notes: Establishment has a variance/HACCP plan for sous vide using reduced oxygen packaging. HACCP plan stipulates that all critical control points must be monitored and documented during process, but no logs were available for review during inspection. Please ensure HACCP procedures are reviewed and conformed with, critical control point documentation must be maintained and available on-site for review for at least 180 days
8-103.12(B)
90
Sep 10, 2025
Routine
3 critical violations. 2 major violations. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Boiled eggs, cooked pork, mushrooms, and corn in steam table measured 114 degrees F during inspection. Items had been stocked about an hours prior and were reheated and returned to steam table after it was turned up. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding
3-501.16(A)(1)
Medicines stored or used improperly
(corrected on site)
Inspector notes: Observed bottle of liquid cold medicine being stored on shelf above prep table during inspection, bottle was moved to a safe location at time. Please ensure all medicines are stored safely and in a way that cannot contaminate food or food contact surfaces
7-207.11(B)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Mechanical warewashing machine measured 0 ppm available chlorine while in use during inspection. It was determined that the sanitizer bottle was empty. Bottle was replaced and lines were primed. Please ensure chlorine sanitizer is maintained between 50-100 ppm for effective sanitizing of wares
4-501.114(A-E)
Conformance with Approved Procedures; HACCP records
Inspector notes: Establishment has a variance/HACCP plan for sous vide using reduced oxygen packaging. HACCP plan stipulates that all critical control points must be monitored and documented during process, but no logs were available for review during inspection. Please ensure HACCP procedures are reviewed and conformed with, critical control point documentation must be maintained and available on-site for review for at least 180 days
8-103.12(B)
Sanitizer test kit not available
Inspector notes: Establishment uses chlorine sanitizer in warewashing machine but does not have any chlorine test strips. Please ensure the appropriate sanitizer testing strips are available at all times
4-302.14
52
Jun 10, 2025
Reinspection
1 major violation. 1 corrected on site.
View 1 violation
Food-contact surface not smooth, sealed, or easily cleanable
(corrected on site)
Inspector notes: Establishment was using a large stone grain grinder, which is not NSF approved, to make flour for noodles during inspection. Owner had stated that this equipment was for aesthetics only but it was being used to grind flour during inspection. Person in charge agreed to discontinue using this equipment and will switch to an approved unit as soon as possible. Please ensure all food contact equipment is made with smooth, cleanable materials and is NSF approved for food establishments
4-202.11
90
Jun 4, 2025
Routine
4 critical violations. 5 major violations. 1 minor violation. 7 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked mushrooms, cooked beef, and cooked corn in steam table measured 71 degrees F, it was determined that the steam table was not working. Items had been stocked 3 hours prior and were discarded at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding
3-501.16(A)(1)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed numerous cases of raw eggs being stored on shelf above butter and cheese in walk-in cooler. Ready to eat items were moved to safe location at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items
3-302.11(A1-2)
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Deli slicers had heavy buildup of food debris under blade guards during inspection. Debris was caked and dry, person in charge was not sure when these areas had been cleaned last and cleaned them at time. Please ensure food contact surfaces are cleaned and sanitized at least every 4 hours while in use and are maintained clean to sight and touch when not in use
4-602.11(A-D)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken broth in walk-in cooler measured 51-52 degrees F, items had been prepared the day before and were stored in walk-in since then. Cooler was not functioning properly and broth measured higher than other food items so it was determined to be an issue with improper cooling. Broth was discarded at time. Please ensure all time/temperature controlled for safety (TCS) food items are cooled from 135 to 70 degrees F in no more than 2 hours, and down to 41 degrees F in no more than 6 hours total
3-501.14
Food-contact surface not smooth, sealed, or easily cleanable
(corrected on site)
Inspector notes: Establishment was using a large stone grain grinder, which is not NSF approved, to make flour for noodles during inspection. Owner had stated that this equipment was for aesthetics only but it was being used to grind flour during inspection. Person in charge agreed to discontinue using this equipment and will switch to an approved unit as soon as possible. Please ensure all food contact equipment is made with smooth, cleanable materials and is NSF approved for food establishments
4-202.11
Records, Creation & Retention; Raw as Ready-to-Eat Fish
(corrected on site)
Inspector notes: Establishment serves salmon raw as ready to eat but does not have any parasite destruction documentation available. Distributor was contacted at time and document was received. Please ensure parasite destruction documentation is available for review for fish products that are served raw as ready to eat (excluding tuna)
3-402.12
Conformance with Approved Procedures; HACCP records
Inspector notes: Establishment has a variance/HACCP plan for sous vide using reduced oxygen packaging. HACCP plan stipulates that all critical control points must be monitored and documented during process, but no logs were available for review during inspection. Please ensure HACCP procedures are reviewed and conformed with, critical control point documentation must be maintained and available on-site for review for at least 180 days
8-103.12(B)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Walk-in cooler was holding an ambient temperature of 48(min/max thermometer) - 56(internal thermometer) degrees F during inspection. Service call had already been placed and all TCS food items were moved to working coolers at time. Please ensure cooling equipment is capable of maintaining at least 41 degrees F for safe storage of food
4-301.11
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Sushi rice is maintained using time as a control, but did not have any time stamp documenting when it was set out. Rice was made over and hour prior and was time stamped at time. Please ensure all food items maintained using time as a control have make time documented to ensure it is discarded after 4 hours
3-501.19(A1,B2,C2-3)
No certified food protection manager
Inspector notes: No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours
2-102.12(A)
32
Jun 2, 2025
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was Mensho Ramen last inspected?
The most recent health inspection at Mensho Ramen on file is from Mar 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Mensho Ramen?
Across the inspection record, “conformance with approved procedures” has been cited three times, more than any other issue at Mensho Ramen.
How does Mensho Ramen compare to other restaurants in Phoenix?
Mensho Ramen most recently scored 86 out of 100, which is lower than the Phoenix average of 97.
Has Mensho Ramen's inspection record improved over time?
Results have been roughly steady. Inspections at Mensho Ramen have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mensho Ramen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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