Sasa Restaurant & Sweets
Last inspected: Apr 20, 2026
100
Score
Sasa Restaurant & Sweets has been inspected six times since 2025. Sasa Restaurant & Sweets was last inspected on Apr 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly three violations earlier in the record.
Across the inspection history, “packaged and unpackaged food-separation, packaging, and segregation” is the issue that surfaces most often, recorded three times.
Sasa Restaurant & Sweets' latest score of 100 sits above the Phoenix average of 97. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Food Advisory Inspection
No violations found.
100
Nov 18, 2025
Food Advisory Inspection
No violations found.
100
Nov 17, 2025
Reinspection
No violations found.
100
Nov 7, 2025
Routine
3 critical violations. 2 major violations. 4 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee prepping food, walk from kitchen through two-way swinging doors, deliver food to customer, back to kitchen through swining doors and continue prepping food without washing hands. Observed different employee come from kitchen through two-way swinging doors, then prepare food with gloved hands without washing hands after passing through swinging door and contaminating hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shelled unpasteurized eggs stored above RTE olives, raw ground beef stored above intact beef in the walk-in cooler at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC was instructed to properly store all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Consecutive repeat violation: 3rd
3-302.11(A1-2)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed meat spit 80*F-90*F rotating without the heat source turned on at the 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. Instructed PIC to turn heat source on at the time of inspection and reheat improperly hot held TCS food items to 165°F at time of inspection. Provided PIC with gyro and shawarma guidance at the time of inspection
3-501.16(A)(1)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no soap at the only handwashing sink in the kitchen area by the cookline. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection
6-301.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed prep table on the cookline with a temperature of 46*F measured with inspectors min/max thermometer at the time of inspection and TCS foods between 49-62*F per inspectors calibrated probing thermometer. 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. Reinspection can be verified via electronic means
4-301.11
52
Jul 1, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed in walk-in cold holding unit: container of raw, unpasteurized shell eggs being stored over cooked soup; raw, unpasteurized shell eggs being stored above baked goods; raw ground beef kebabs and raw chicken kebabs being stored above raw, intact beef. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed in handwash sink at pastry corner various dirty dishes and wares. Discussed with PIC that handwash sinks shall not be used for activities other than handwashing to encourage proper handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
5-205.11
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was present at the establishment during 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)
74
Mar 13, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed in walk-in cooler: tray of raw chicken being stored above raw, ground beef and containers of raw chicken being stored above raw, intact lamb. Additionally observed in prep table reach-in cooler: container of raw chicken being stored above cooked gyro meat. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. PIC is in the process of obtaining a Food Protection Manager certificate. 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 Sasa Restaurant & Sweets last inspected?
The most recent health inspection at Sasa Restaurant & Sweets on file is from Apr 20, 2026. The public record contains six inspections in total.
What is the most common violation at Sasa Restaurant & Sweets?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited three times, more than any other issue at Sasa Restaurant & Sweets.
How does Sasa Restaurant & Sweets compare to other restaurants in Phoenix?
Sasa Restaurant & Sweets most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Sasa Restaurant & Sweets' inspection record improved over time?
Yes. Recent inspections at Sasa Restaurant & Sweets have averaged around zero violations per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Sasa Restaurant & Sweets 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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