Nishikawa Ramen
Last inspected: Mar 19, 2026
100
Score
Across the available record, Nishikawa Ramen has eight inspections on file, the first dated 2024. Nishikawa Ramen was last inspected on Mar 19, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near one violation per visit across recent inspections.
When inspectors have written things up, “cleaning, frequency and restrictions” has been the most frequent reason, cited two times.
The city-wide average for Phoenix sits at 97, putting Nishikawa Ramen on the better side of that line. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Reinspection
No violations found.
100
Mar 9, 2026
Reinspection
1 major violation.
View 1 violation
Evidence of pests or pest control inadequate
Inspector notes: Upon re-inspection on 3/9/26 observed 3 live cockroaches and many dead throughout kitchen and back area. Received pest control receipt of service on 3/5/26. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection
6-501.111(C)
90
Mar 2, 2026
Reinspection
1 major violation.
View 1 violation
Evidence of pests or pest control inadequate
Inspector notes: Observed 2 live cockroaches and many smaller ones dead throughout kitchen and back area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection
6-501.111(C)
90
Feb 26, 2026
Routine
2 major violations. 1 minor violation.
View 3 violations
Evidence of pests or pest control inadequate
Inspector notes: Observed 2 live cockroaches and many smaller ones dead throughout kitchen and back area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection
6-501.111(C)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed left 2-door refrigerator in back to have an ambient temperature of 45-50*F measured with min/max thermometer, with unit digital thermometer reading 36*F. Person in charge was unsure how long the unit had been out of temp. Observed ice accumulation inside unit near fan melting causing water to pool. Establishment relies on this unit to operate. 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
4-301.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed grease and food accumulation on floor behind gas stoves and frier. Observed food accumulation under refrigeration units. Observed dust on wall above prep fridge on south wall and on ceiling in back area surrounding air vent. 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
78
Oct 17, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Sanitizer test kit not available
(corrected on site)
Inspector notes: Observed establishment to use quaternary ammonia as sanitizer, no test strips available at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Person in charge ordered test strips at time of inspection
4-302.14
90
Jun 13, 2025
Routine
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: Observed prep table along wall to have an ambient temperature range from 45*F-54*F. Digital thermometer on unit read 52*F. PIC stated condenser was replaced 2 weeks ago. Please actively monitor unit throughout service and repair as needed. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed dust accumulation on multiple air vents and surrounding ceiling tiles in kitchen and back of house. Grease and food accumulation on floor by deep frier. Food accumulation inside prep fridges in bottom compartment in both units in kitchen. 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
90
Jan 9, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
View 5 violations
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed cooked egg and pork held under time as a control with no time marked. Discussed with PIC about recording time either on log or someplace easily visible to track time for TCS foods. All TCS foods being held under time as a control were voluntarily discarded at time of inspection
3-501.19(B1,3-4;C1,4-5)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed 3 whole cooked chicken in bag located in fridge temp at 51*F-63*F. Kitchen staff stated that the chicken had been cooked the day prior and placed in fridge. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: Observed whole cooked chicken stored in 2 plastic bags inside uncovered metal dish. Observed 3 separate containers with chicken improperly cooled. 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
3-501.15(A)
No certified food protection manager
Inspector notes: No certified food protection manager present at establishment at the 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)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed sanitizer buckets to measure 0ppm concentration. Quat concentration shall measure 150-400ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Be sure to test concentration with test strips and prepare concentration manually until dispenser is fixed
3-304.14
61
Sep 17, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked pork inside plastic container with top part of pork measuring at an internal temperature of 70*F to 80*F and bottom part at 39*F to 41*F. Person in charge (PIC) stated that too much pork was heated (less than 30 min prior) and put in container of already existing cold-holding pork to cool down, and then covered with plastic wrap. PIC moved pork to separate container to cool down. Discussed with person in charge that cooling the new batch of pork should occur in a separate container, and be uncovered to facilitate heat transfer for faster and more efficient cooling
3-501.15(A)
Plumbing system not maintained in good repair
Inspector notes: Observed knob for cold water on water faucet in front of house not working. Person in charge (PIC) stated that knob does not work and will have replaced. Quat sanitizer dispenser is dispensing sanitizer below 150ppm. Quat sanitizer must be between 150ppm and 400ppm. PIC will mix sanitizer solution manually until repaired
5-205.15(B)
86
Frequently Asked Questions
When was Nishikawa Ramen last inspected?
The most recent health inspection at Nishikawa Ramen on file is from Mar 19, 2026. The public record contains eight inspections in total.
What is the most common violation at Nishikawa Ramen?
Across the inspection record, “cleaning, frequency and restrictions” has been cited two times, more than any other issue at Nishikawa Ramen.
How does Nishikawa Ramen compare to other restaurants in Phoenix?
Nishikawa Ramen most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Nishikawa Ramen's inspection record improved over time?
Results have been roughly steady. Inspections at Nishikawa Ramen have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Nishikawa 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.
How often is Nishikawa Ramen inspected?
Based on the inspection history on file, Nishikawa Ramen is inspected around five times per year on average.
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