Oka Sushi
Last inspected: Apr 14, 2026
61
Score
The health department has logged five inspections at Oka Sushi, the earliest from 2024. The newest entry in the record is dated Apr 14, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to six violations per visit.
The most common issue across all inspections has been “certified food protection manager”, showing up two times.
Compared to other Fountain Hills restaurants (averaging 92), there's room to close the gap. The record is unremarkable in either direction.
5
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 14, 2026
Routine
2 critical violations. 4 minor violations. 4 corrected on site.
View 6 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At in use main warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After manager adjusted chlorine tubing and primed machine, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day, when exchanging sanitizer bottles, or after periods of inactivity
4-501.114(A-E)
Hands not washed when required
(corrected on site)
Inspector notes: At warewashing area, employee handling dishware dishware then handling clean dishware without a proper handwash in between each task. In front service line, employees moving between swinging doors to wash hands then handle cooking equipment and food items without a proper handwash. On cook line, employee handling bagged raw beef with gloved hands then continued working with cooking equipment and ready to eat foods without a proper handwash. Instructed all employees on proper handwashing at approved handwashing sinks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.14
No certified food protection manager
Inspector notes: ***Second Consecutive Violation*** 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)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: On sushi line, in use wiping cloths sitting on in use cutting boards. In use wiping cloths were moved to quat sanitizer buckets for storing in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: On sushi line, in use utensils stored in water at 78*F and on expo line, rice scoops stored in water at 88*F. All utensils were removed from water. Also discussed storage of ice scoops at ice machine. In-use utensils are to be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles are to be stored above the surface of the food
3-304.12
Plumbing system not maintained in good repair
Inspector notes: On sushi line, at sink again wall, faucet leaking. At second bar, handwashing sink not working properly. Repair all sinks. All plumbing is to be maintained in good repair at all times
5-205.15(B)
61
Sep 16, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed quaternary ammonium over 500ppm in wiping cloth bucket. Sanitizer was diluted by PIC to approved levels at time of inspection
7-204.11
Handwashing sink water not at required temperature
(corrected on site)
Inspector notes: No hot, running water under pressure at a kitchen handwashing sink near the mechanical dishwasher. The hot water valve was turned back on below the sink, and hot water supplied. Repair any leaks as needed.
5-202.12(A)
No certified food protection manager
(corrected on site)
Inspector notes: At start of inspection, the PIC was not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. A certified food manager arrived during the inspection
2-102.12(A)
74
May 28, 2025
Routine
1 minor violation.
View 1 violation
Food thawed using improper method
Inspector notes: In the walk-in cooler, observed vacuum packaged crabmeat labeled to be removed from package while thawing. Follow package instructions
3-501.13
95
Jan 30, 2025
Routine
1 minor violation.
View 1 violation
Food thawed using improper method
Inspector notes: In the walk-in cooler, observed vacuum packaged imitation crab sticks with label instructions to remove the seafood from the package when thawing. 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. Instructed the PIC at the time of inspection
3-501.13
95
Sep 17, 2024
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked rice/59F cooling in covered container. The rice was uncovered to allow for rapid cooling
3-501.15(B)
95
Frequently Asked Questions
When was Oka Sushi last inspected?
The most recent health inspection at Oka Sushi on file is from Apr 14, 2026. The public record contains five inspections in total.
What is the most common violation at Oka Sushi?
Across the inspection record, “certified food protection manager” has been cited two times, more than any other issue at Oka Sushi.
How does Oka Sushi compare to other restaurants in Fountain Hills?
Oka Sushi most recently scored 61 out of 100, which is lower than the Fountain Hills average of 92.
Has Oka Sushi's inspection record improved over time?
No. Recent inspections at Oka Sushi have averaged around six violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Oka Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Oka Sushi inspected?
Based on the inspection history on file, Oka Sushi is inspected around three times per year on average.
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