Sakura Sushi
Last inspected: Apr 1, 2026
78
Score
Public records show seven inspections at Sakura Sushi stretching back to 2024. The newest entry in the record is dated Apr 1, 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 held steady across recent visits, averaging around one violation each.
When inspectors have written things up, “in-use utensils, between-use storage” has been the most frequent reason, cited two times.
Restaurants in Phoenix average 97, so Sakura Sushi trails the local norm. Overall, the inspection record reads well.
7
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 1, 2026
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed containers of raw chicken stored in a speed rack in the walk-in refrigerator above containers of cooked shrimp and packaged raw pork tenderloin. Raw animal proteins must be stored according to their final cooking temperatures as described in Code and must not be stored over ready-to-eat foods. Person in charge (PIC) rearranged containers according to cooking temperature. Visible existing contamination of items was not observed
3-302.11(A1-2)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed packages of cooked sea bream fish cake, as well as raw tilapia and raw tuna, fully thawed or in the process of thawing in sealed reduced oxygen packaging (ROP) in several different refrigerators. Manufacturer's directions on all items stated to keep the items frozen during storage. ROP fish labeled "keep frozen" must be removed from original packaging prior to thawing under refrigeration. PIC directed employees to remove items from packaging during inspection to correct
3-501.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed a bench scraper stored on the hand washing sink in the sushi prep area with the food contact portion directly touching the back of the sink faucet assembly. Between-use utensils must be stored in a clean, dry location, in hot water (135F or warmer), or in circulating water like a dipper well leading to a floor drain. PIC moved the bench scraper to the mechanical dishwasher to be washed, rinsed, and sanitized
3-304.12
78
Nov 24, 2025
Routine
No violations found.
100
Aug 13, 2025
Routine
2 minor violations. 2 corrected on site.
View 2 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Observed red snapper and white tuna thawing in reduced oxygen packaging in the short reach in on the sushi bar line. Discussed with PIC 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed in several dry good ingrediant bulk containers bowls without handles stored directly in the product. Also observed some scoops with handles stored with the handle touching the product. Discussed with person in charge (PIC) If utensils are stored in food, the handles must be stored above the surface of the food. Also discussed with PIC if the scoop is to be stored in the food it shall have a handle. All in-use utensils were properly stored at time of inspection
3-304.12
90
May 2, 2025
Routine
1 minor violation.
View 1 violation
Single-use articles reused
Inspector notes: Observed several single use soy sauce large containers holding vinegar in the back dry storage. Discussed with Person in Charge (PIC) single use containers are not designed to be washed and reused for food storage. Discussed with PIC to replace single use containers with food safe reusable containers
4-502.13(A)
95
Dec 12, 2024
Routine
1 minor violation.
View 1 violation
Fixed equipment not properly spaced or sealed
Inspector notes: Observed missing caulking at the hand wash and prep sink in the sushi station. Also observed some dark organic matter at the dish washer machine. Discussed with Person in Charge (PIC) that all fixed equipment that is not easily moved to properly cleaned shall be sealed with caulking to create a smooth and cleanable surface to prevent accumulation of contaminants
4-402.11
95
Aug 12, 2024
Reinspection
No violations found.
100
Aug 7, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
Inspector notes: >>>Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in Charge (PIC) will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection
4-501.114(F1-2)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: >>>Observed prep table unit not able to keep TCS items below 41*F. Discussed with PIC 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
Single-use articles reused
Inspector notes: >>>Observed multiple containers of spicy tuna, wasabi, crab meat, and other items throughout the facilty with seaweed salad listed on the container. Per PIC the seaweed salad containers are washed and reused for the spicy tuna mix. Discussed with PIC the single use containers are not designed to be cleaned and reused and cannot guarantee contamination will not occur. PIC relocated the spicy tuna mix to correct restaurant reusable containers at the time of inspection
4-502.13(A)
Physical facilities not cleaned at required frequency
Inspector notes: >>>Observed on the cookline accumulation of food debris and dirt underneath the equipment. Discussed with PIC the 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
70
Frequently Asked Questions
When was Sakura Sushi last inspected?
The most recent health inspection at Sakura Sushi on file is from Apr 1, 2026. The public record contains seven inspections in total.
What is the most common violation at Sakura Sushi?
Across the inspection record, “in-use utensils, between-use storage” has been cited two times, more than any other issue at Sakura Sushi.
How does Sakura Sushi compare to other restaurants in Phoenix?
Sakura Sushi most recently scored 78 out of 100, which is lower than the Phoenix average of 97.
Has Sakura Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Sakura Sushi have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sakura Sushi 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 Sakura Sushi inspected?
Based on the inspection history on file, Sakura Sushi is inspected around four times per year on average.
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