Moira Sushi Bar & Kitchen
Last inspected: Apr 15, 2026
100
Score
Inspectors have visited Moira Sushi Bar & Kitchen 10 times, with records going back to 2024. The latest inspection on file is from Apr 15, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around zero violations across recent inspections versus roughly two violations before.
“Good repair and proper adjustment-equipment” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Phoenix restaurant scores 97. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 15, 2026
Food Advisory Inspection
No violations found.
100
Aug 12, 2025
Routine
No violations found.
100
Apr 21, 2025
Routine
No violations found.
100
Jan 30, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw coconut shrimp items stored directly above cooked crabsticks in reach-in compartment of tabletop prep cooler unit located opposite cookline. 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)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked chicken (01/22) and cooked crabsticks (no datemarking) in reach-in compartment of tabletop prep cooler located opposite cookline. PIC stated cooked chicken has an old datemarking and was portioned today from batch (prepped 01/27) in walk-in unit. All food items were made less than 7 days prior. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). 2ND CONSECUTIVE VIOLATION
3-501.17
No certified food protection manager
Inspector notes: No certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
74
Dec 3, 2024
Reinspection
No violations found.
100
Nov 27, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Plumbing system not maintained in good repair
Inspector notes: Observed heavy leakage from black PVC pipe draining sewage at 3-compartment sink. Floor sink below 3-compartment sink observed properly draining, no sewage back-up observed at time of inspection. Water leakage is observed due to leaky faucet at 3-compartment sink. Flooring was mopped free of water at time of inspection. PIC was instructed to put an out of order sign at 3-compartment sink and agreed to not use unit until it has been fixed. PIC stated all equipment, utensils and food contact surfaces can be washed using warewashing equipment. All warewashing shall be done at chemical warewashing machine. Chemical warewashing machine observed dispensing chlorine sanitizer solution of 50ppm. Plumbing fixtures and systems must be maintained in good repair. PIC was informed to have it fixed prior to reinspection. Reinspection scheduled for 12/03/24
5-205.15(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked chicken wings with no datemarking in walk-in unit at time of inspection. Observed cooked crabmeat with no datemarking in walk-in unit at time of inspection. PIC stated all food items in question were prepped on 11/25. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.17
Linens and Napkins, Use Limitations
(corrected on site)
Inspector notes: Observed linen in direct contact with cooked chicken wings in walk-in unit. PIC stated linen is used as covering for food item. Discussed linens shall not be stored in direct contact with food and had PIC remove linen at time of inspection
3-304.13
Equipment not in good repair or proper adjustment
Inspector notes: Observed all the reach-in coolers located in the kitchen not working and not being used. Discussed with PIC that units be either removed or indicated as out of order. Observed water leakage from cooling unit of walk-in unit. Observed leaky faucet at 3-comp sink at time of inspection. Discussed the importance of having all units in the establishment working and in good repair to ensure food safety. 3RD CONSECUTIVE VIOLATION
4-501.11
70
Nov 20, 2024
Food Advisory Inspection
No violations found.
100
Oct 24, 2024
Reinspection
No violations found.
100
Sep 11, 2024
Reinspection
1 major violation. 1 minor violation.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed the prep table utilized by the cook having an ambient temperature of 53*F. Cold holding unit had raw shelled eggs and numerous fish products inside the unit at the time of inspection. Person in charge states they are awaiting a part for the unit. 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. Please do not use unit until working properly. Reinspection will be conducted on or before 9/21/2024
4-301.11
Equipment not in good repair or proper adjustment
Inspector notes: Observed all the reach in coolers located in the kitchen not working and not being used. Discussed the importance of having all units in the establishment working and in good repair to ensure food safety
4-501.11
86
Aug 26, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shrimp being stored over numerous ready to eat foods such as ginger and cabbage. 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)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed the prep table utilized by the cook having an ambient temperature of 70*F. Cold holding unit had raw shelled eggs inside the unit at the time of inspection. 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. Reinspection will be conducted on or before 9/5/2024
4-301.11
Food thawed using improper method
(corrected on site)
Inspector notes: Observed ROP tuna being thawed in its original packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
Equipment not in good repair or proper adjustment
Inspector notes: Observed all the reach in coolers located in the kitchen not working and not being used. Discussed the importance of having all units in the establishment working and in good repair to ensure food safety
4-501.11
70
Frequently Asked Questions
When was Moira Sushi Bar & Kitchen last inspected?
The most recent health inspection at Moira Sushi Bar & Kitchen on file is from Apr 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Moira Sushi Bar & Kitchen?
Across the inspection record, “good repair and proper adjustment-equipment” has been cited three times, more than any other issue at Moira Sushi Bar & Kitchen.
How does Moira Sushi Bar & Kitchen compare to other restaurants in Phoenix?
Moira Sushi Bar & Kitchen most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Moira Sushi Bar & Kitchen's inspection record improved over time?
Yes. Recent inspections at Moira Sushi Bar & Kitchen have averaged around zero violations per visit, down from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Moira Sushi Bar & 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 Moira Sushi Bar & Kitchen inspected?
Based on the inspection history on file, Moira Sushi Bar & Kitchen is inspected around six times per year on average.
Nearby Restaurants