Obon Sushi & Bar & Ramen
Last inspected: Apr 20, 2026
78
Score
Obon Sushi & Bar & Ramen has been inspected nine times since 2024. The latest inspection on file is from Apr 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around three violations each.
“Cleaning, frequency and restrictions” accounts for the largest share of issues, appearing seven times across the record.
That's lower than the typical Scottsdale restaurant, which scores around 95. The file should reassure diners considering a visit.
9
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Fish not frozen to destroy parasites
(corrected on site)
Inspector notes: No parasite distruction document is available for raw salmon used in sushi. PIC called the food processor and item was emailed to establishment. Maintain the document in the establishment for review
3-402.11
No written procedures for vomiting or diarrheal events
Inspector notes: No written policy for cleaning vomit and fecal matter is available in the establishment
2-501.11
78
Oct 6, 2025
Reinspection
2 minor violations.
View 2 violations
Physical facilities not cleaned at required frequency
Inspector notes: Observed built up residue and food debris throughout the kitchen. Observed built up residue on the floor, walls, and hoods near the stove and fryers
6-501.12
No certified food protection manager
Inspector notes: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
90
Sep 26, 2025
Reinspection
1 major violation. 2 minor violations.
View 3 violations
Handwashing sink water not at required temperature
Inspector notes: Observed handwashing sink at the end of the cook line with a maximum water temperature of 87°F. Observed handwashing sink at the bar with a maximum water temperature of 87°F
5-202.12(A)
No certified food protection manager
Inspector notes: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
Physical facilities not cleaned at required frequency
Inspector notes: Observed built up residue and food debris throughout the kitchen. Observed built up residue on the floor, walls, and hoods near the stove and fryers
6-501.12
82
Sep 16, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations. 2 corrected on site.
View 6 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked pork shoulder cooling in the walk in cooler with an internal temperature of 77°F. After discussion with the person in charge it was determined the pork shoulder had been cooling at room temperature for at least 2 hours prior to being moved to the walk in cooler for another hour (total cooling time 3 hours)
3-501.14
Handwashing sink water not at required temperature
Inspector notes: Observed handwashing sink at the end of the cook line with a maximum water temperature of 89°F. Observed handwashing sink at the bar with a maximum water temperature of 90°F
5-202.12(A)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed cooked tempura shrimp and vegetables held at room temperature on the expo counter with internal temperatures between 60-85°F. Establishment utilizes four hour time as a public health control for the tempura shrimp and vegetables instead of temperature control. No discard time stamp observed. After discussion with the person in charge it was determined the tempura shrimp and vegetables were prepared at 1PM. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control
3-501.19(A1,B2,C2-3)
No certified food protection manager
Inspector notes: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
Temperature Measuring Devices-Functionality
Inspector notes: Observed multiple sushi refrigerators onsite used to store TCS foods without an ambient air thermometers stored inside the unit. A temperature measuring device is required in cold holding equipment used for storing TCS foods (The digital thermometer on refrigerators do not count). Thermometers provide a means for assessing active managerial control of TCS food temperatures. Advised PIC to obtain thermometers for all cold holding units prior to next routine inspection
4-204.112(A-D)
Physical facilities not cleaned at required frequency
Inspector notes: Observed built up residue and food debris throughout the kitchen. Observed built up residue on the floor, walls, and hoods near the stove and fryers
6-501.12
61
Jun 19, 2025
Reinspection
1 minor violation.
View 1 violation
Physical facilities not cleaned at required frequency
Inspector notes: Observed built up residue and food debris throughout the kitchen. Observed built up residue on the floor and walls near the stove and fryers. Observed built up food debris in the floor drain in the sushi preparation area
6-501.12
95
Jun 9, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In the walk in cooler observed packaged raw tuna on tray stored directly above an open container of cooked chicken. In the walk-in cooler observed packaged raw fish stored directly above a container of cooked pork. No overhead contamination observed
3-302.11(A1-2)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: In the basin of the handwashing sink on the main cook line, observed a plastic container of raw calamari thawing. Handwashing sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. Handwashing sinks used for food preparation can become a source of contamination. Instructed the chef to discontinue use of handwashing sink for other purposes at time of inspection
5-205.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Minimum internal temperature of the drawer cooler below the stove used to store multiple types of TCS foods (see violation #22) measured at 47.4°F with inspector’s min/max thermometer. Observed exterior digital thermometer display 51-57°F at time of inspection. Instructed the chef to discontinue storage of TCS foods in the drawer cooler until it is repaired and maintains 41°F or less
4-301.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed built up residue and food debris throughout the kitchen. Observed built up residue on the floor and walls near the stove and fryers. Observed built up food debris in the floor drain in the sushi preparation area
6-501.12
67
Mar 17, 2025
Reinspection
1 minor violation.
View 1 violation
Physical facilities not cleaned at required frequency
Inspector notes: Observed built up residue on the walls of the walk in cooler. Observed built up residue and food debris on the floor and walls near the stove and fryers
6-501.12
95
Mar 7, 2025
Routine
1 critical violation. 3 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In the walk in cooler observed a plate of raw fish stored directly on top of a plastic container of green onions. Observed trays of raw shrimp stored directly above packaged ready to eat pot stickers in the walk in cooler. No overhead contamination observed
3-302.11(A1-2)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observe chef rinse a carrot in the handwashing sink prior to peeling. Handwashing sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. Handwashing sinks used for food preparation can become a source of contamination. Instructed the chef to discontinue use of handwashing sink for other purposes at time of inspection
5-205.11
Consumer advisory not provided for raw or undercooked food
(corrected on site)
Inspector notes: No asterisk/disclosure for the Kyoto Sour that contains raw unpasteurized egg whites. No asterisk/ disclosure or reminder statement observed on the happy hour menu for sushi containing raw fish
3-603.11
Prohibited toxic material present in facility
Inspector notes: Observed an aerosol can of pesticide for flies and gnats at the bar
7-202.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed built up residue on the walls of the walk in cooler. Observed built up residue and food debris on the floor and walls near the stove and fryers
6-501.12
61
Oct 23, 2024
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Outer openings not protected against pests
(corrected on site)
Inspector notes: Observed front entrance door, large glass exterior wall pane at the bar, and patio door open. Installed air curtains on patio were not turned on. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. Instructed person in charge to maintain doors and windows closed
6-202.15
95
Frequently Asked Questions
When was Obon Sushi & Bar & Ramen last inspected?
The most recent health inspection at Obon Sushi & Bar & Ramen on file is from Apr 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Obon Sushi & Bar & Ramen?
Across the inspection record, “cleaning, frequency and restrictions” has been cited seven times, more than any other issue at Obon Sushi & Bar & Ramen.
How does Obon Sushi & Bar & Ramen compare to other restaurants in Scottsdale?
Obon Sushi & Bar & Ramen most recently scored 78 out of 100, which is lower than the Scottsdale average of 95.
Has Obon Sushi & Bar & Ramen's inspection record improved over time?
Results have been roughly steady. Inspections at Obon Sushi & Bar & Ramen have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Obon Sushi & Bar & 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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