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Samurai Sam's Teriyaki Grill

20229 N 67th Ave, Glendale, AZ 85308
Japanese / Sushi
License: Food Establishment - Eating & Drinking
Last inspected: Feb 10, 2026
100
Score
Low Risk Grade: A

Public records show five inspections at Samurai Sam's Teriyaki Grill stretching back to 2024. On Feb 10, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.

Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about two violations before that.

The pattern that stands out is “time/temperature control for safety food, hot holding”, which has been cited three times.

Samurai Sam's Teriyaki Grill's latest score is in line with the Glendale average of 97. Taken together, the history is a positive one.

5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine
No violations found.
100
Jun 11, 2025
Food Advisory Inspection
No violations found.
100
Jun 5, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature (corrected on site)
Inspector notes: THIRD CONSECUTIVE. Observed cooked steak (88-95°F) and egg rolls (102-122°F) sitting in the back hot holding unit under 135°F. Alerted the cook who stated the egg rolls and steak had been cooked less than one hour prior to temperature measurements. All improperly hot-held foods were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The manager showed EHS a temperature log for the front hot table. Staff to routinely check ALL hot holding foods (including food in the back unit). Discussed the importance of keeping all hot holding foods above 135°F
3-501.16(A)(1)
Working containers of toxic materials not identified (corrected on site)
Inspector notes: Observed clear liquid in an unmarked spray bottle stored near other marked chemicals on the bottom rack near the three-compartment sink. No staff on-site were able to determine what liquid was inside the bottle. The manager discarded the liquid and properly cleaned the bottle at the time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020; all chemical bottles MUST be CLEARLY labeled. Discussed the importance of knowing chemicals to reduce the risk of using the wrong chemical or mixing chemicals and creating noxious gases
7-102.11
Physical facilities not in good repair
Inspector notes: Observed a broken and peeling ceiling tile above the back hot table. Also, the frequency of cleaning of the hood baffles and various employee-facing fans. Physical facilities must be kept clean and in good repair at all times. Repair the physical facility prior to next routine inspection
6-501.11
No certified food protection manager
Inspector notes: FOURTH CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification
2-102.12(A)
70
Jan 31, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature (corrected on site)
Inspector notes: SECOND Consecutive. Observed egg rolls (102-110°F) in the hot steam table measuring below 135°F. Also observed steak sitting at 125°F in the middle hot steam table nearest the cook station. Staff stated both foods had been placed in the middle steam table less than 30 minutes prior to measurement. Staff turned up the heat on the middle steam table, re-heated the egg rolls and steak, and placed them back in the hot steam table at the time of inspection. Discussed routinely checking hot holding temperatures throughout the day
3-501.16(A)(1)
Equipment or utensils not sanitized before use after cleaning (corrected on site)
Inspector notes: Observed staff wash and rinse a metal stir fry pot and metal tongs before attempting to head back to the cook station without sanitizing. The sanitizer compartment was not made during the initial observation. The staff member was stopped and retrained on washing, rinsing, and sanitizing procedures. The staff made the sanitizer solution and sanitized the stir fry pot and metal tongs at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing
4-702.11
No certified food protection manager
Inspector notes: Third Consecutive. No Certified Food Protection Manager (CFPM) was onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
70
Aug 21, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature (corrected on site)
Inspector notes: Observed egg rolls (108-121°F) in the hot steam table measuring below 135°F. The egg roll had been placed on top of a metal grate, which created an air gap between the product and the hot metal surface of the steam table. Air is not a good conductor of heat. Staff re-heated the egg rolls and placed them directly on the hot steam table surface during the inspection. Discussed routinely checking hot holding temperatures throughout the day
3-501.16(A)(1)
No certified food protection manager
Inspector notes: Second Repeat. No Certified Food Protection Manager (CFPM) was onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
82

Frequently Asked Questions

When was Samurai Sam's Teriyaki Grill last inspected?

The most recent health inspection at Samurai Sam's Teriyaki Grill on file is from Feb 10, 2026. The public record contains five inspections in total.

What is the most common violation at Samurai Sam's Teriyaki Grill?

Across the inspection record, “time/temperature control for safety food, hot holding” has been cited three times, more than any other issue at Samurai Sam's Teriyaki Grill.

How does Samurai Sam's Teriyaki Grill compare to other restaurants in Glendale?

Samurai Sam's Teriyaki Grill most recently scored 100 out of 100, which is about the same as the Glendale average of 97.

Has Samurai Sam's Teriyaki Grill's inspection record improved over time?

Yes. Recent inspections at Samurai Sam's Teriyaki Grill 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 Samurai Sam's Teriyaki Grill 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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Score: 100 — Low Risk
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→ All locations in Glendale → Japanese / Sushi restaurants in Maricopa → Japanese / Sushi restaurants in Glendale
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