Sushi Brokers
Last inspected: Dec 18, 2025
100
Score
Inspectors have visited Sushi Brokers 12 times, with records going back to 2024. The latest inspection on file is from Dec 18, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The pattern that stands out is “cleaning, frequency and restrictions”, which has been cited four times.
Sushi Brokers' latest score of 100 sits above the Gilbert average of 96. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 18, 2025
Food Advisory Inspection
No violations found.
100
Dec 1, 2025
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: **3rd REPEAT** Observed box of raw eggs stored above containers of ready-to-eat (RTE) sauces in the walk-in. All raw animal foods must be stored below RTE foods to prevent contamination. Eggs were moved below sauces at time of inspection
3-302.11(A1-2)
Storage-Other Personal Care Items
(corrected on site)
Inspector notes: Observed bag of dog treats stored above the expo line. All personal items must be stored separately from food preparation and service areas. Dog treats were removed at time of inspection
7-209.11
Food thawed using improper method
(corrected on site)
Inspector notes: Observed thawed raw fish in ROP (reduced oxygen packaging) in the walk-in. All raw fish must be removed from ROP prior to thawing or immediately upon completion of thawing to prevent pathogen growth. Fish was removed from packaging at time of inspection
3-501.13
78
Sep 8, 2025
Reinspection
No violations found.
100
Sep 3, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
View 5 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed spicy mayo with a date mark of 8/20, and homemade ranch dressing made with buttermilk with a date mark of 8/24. All ready-to-eat, TCS (time and temperature controlled for safety) foods must be date marked for 7 days and discarded at the end of the 7 days. Sauces were discarded at time of inspection
3-501.18
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: **2nd repeat** Observed container of raw chicken stored above raw sushi fish on the speed rack in the walk-in cooler. All raw meats must be stored below ready-to-eat food and according to cooking temperature, with the highest cooking temperature on the bottom in order to prevent contamination. Chicken was moved below fish at time of inspection
3-302.11(A1-2)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels available at bar hand sink. Paper towels must be provided at all hand sinks at all times to ensure proper handwashing is taking place. Paper towels were stocked at time of inspection
6-301.12
Capacity-Quantity and Availability
(corrected on site)
Inspector notes: Observed no hot water available at establishment at the start of inspection. Manager drained exhaust pipe through the ceiling and hot water was restored to all sinks. Hot water must be available at all times
5-103.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed black organic growth on the inside of the soda nozzle behind the bar. All food contact surfaces must be washed, rinsed, and sanitized regularly and be clean to sight and touch. Soda nozzle was removed to be cleaned at time of inspection
4-602.11(E)
58
Aug 5, 2025
Food Advisory Inspection
No violations found.
100
Aug 4, 2025
Food Immediate Suspension
1 critical violation.
View 1 violation
Operations not ceased when imminent health hazard present
Inspector notes: Observed walk-in unit with an ambient temperature of 47.1*F when measured with a min/max thermometer. Observed large reach-in refrigerator on the cook line with an ambient temperature of 46*F when measured with a min/max thermometer. Observed various TCS (time and temperature controlled for safety) foods such as cooked and raw fish, raw eggs, imitation crab, tofu, butter, mayo, cheese, cut cabbage and lettuce, raw beef, and raw chicken with internal temperatures ranging from 46*F-56*F when measured with a probe thermometer. Person in charge was unsure of how long the walk-in and reach-in units were out of temperature. All TCS foods were embargoed at time of inspection. A re-inspection will be conducted on the walk-in and reach-in units prior to establishment opening on 8/5/25
8-404.11
86
Apr 25, 2025
Reinspection
No violations found.
100
Apr 18, 2025
Reinspection
1 major violation. 1 minor violation.
View 2 violations
Evidence of pests or pest control inadequate
Inspector notes: Observed one large live roach in the back of house, several dead roaches in the back of house, and one dead roach at the sushi bar area. Premises must be kept free of roaches and pests to prevent contamination of food and food contact surfaces. A re-inspection will be conducted on 4/25/25
6-501.111(C)
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of trash and food debris underneath the front bar and underneath equipment and food storage areas in the back of house. Please deep clean and maintain clean to eliminate pest harborage conditions
6-501.12
86
Apr 15, 2025
Routine
2 critical violations. 5 major violations. 2 minor violations. 4 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw calamari and raw eggs stored above ready-to-eat foods in the coolers on the cook line. All raw animal proteins must be stored below ready-to-eat foods to prevent contamination. Raw calamari and eggs were moved below at time of inspection
3-302.11(A1-2)
Plumbing system not maintained in good repair
Inspector notes: Observed hand sink next to dish pit with no hot or cold running water. According to employee, hand sink has been turned off because of a leak. All hand sinks must have running water to ensure proper hand washing is taking place, and all plumbing must be maintained in good condition. Please repair and turn on water. A re-inspection will be conducted on 4/18/25
5-205.15(A)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no hand soap at handwashing sink near dish pit. All hand sinks must be supplied with handwashing cleanser at all times to ensure proper handwashing is taking place
6-301.11
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed no parasite destruction records for 2025. A written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Please provide parasite destruction form for 2025 by re-inspection on 4/25/25
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed can opener with heavy accumulation of food debris. Can openers are a food contact surface, all food contact surfaces must be washed, rinsed, and sanitized daily or every 4 hours if in continuous use. Can opener was moved to dish pit to be washed at time of inspection
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed several trays of raw sushi fish in the sushi display case with internal temperatures of 46*F-50*F when measured with a probe thermometer. According to sushi chef, fish was prepped 30-45 minutes prior and placed in display case. All prepped TCS foods must be cooled to 41*F in the walk-in or freezer before being placed in display cases or cold holding units. Sushi display cases do not have the proper capacity to cool TCS foods when they are out of temperature. Fish was moved to walk-in at time of inspection to properly cool
3-501.15(A)
Evidence of pests or pest control inadequate
Inspector notes: Observed one large live roach in the back of house, several dead roaches in the back of house, and one dead roach at the sushi bar area. Premises must be kept free of roaches and pests to prevent contamination of food and food contact surfaces. A re-inspection will be conducted on 4/25/25
6-501.111(C)
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of trash and food debris underneath the front bar and underneath equipment and food storage areas in the back of house. Please deep clean and maintain clean to eliminate pest harborage conditions
6-501.12
No certified food protection manager
Inspector notes: Observed no food protection manager on duty. A certified food protection manager must be on the premises during all hours of operation
2-102.12(A)
41
Nov 22, 2024
Routine
2 minor violations.
View 2 violations
Other Liquid Wastes and Rainwater
Inspector notes: Asked PIC to run dishwasher. When dishwasher was run and the dishwasher discharged the dish wastewater, the floor drain below filled beyond the flood rim and conveyed the dish wastewater onto the floor. The dish wastewater slowly drained afterwards. Spoke with PIC and discussed scheduling plumbing maintenance and discussed using the 3-compartment sink to do dishes instead of the dishwasher until the issue was resolved
5-403.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed black organic matter on the scaffolding of the main ice machine in the kitchen. Explained to PIC that 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
90
Aug 8, 2024
Reinspection
No violations found.
100
Jul 29, 2024
Routine
2 critical violations. 2 major violations. 3 minor violations. 4 corrected on site.
View 7 violations
Restricted-use pesticide applied improperly
(corrected on site)
Inspector notes: Observed can of ant and roach pesticide in kitchen. Pest control must be done by licensed and certified pest control companies only to ensure proper use and prevent contamination. Can of pesticide was removed from establishment at time of inspection
7-206.11
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse. Chemical dishwashers must dispense 50-100 ppm of chlorine sanitizer to ensure proper sanitization of food contact surfaces. Sanitizer container attached to dishwasher was empty. Container was changed at time of inspection and a concentration of 100 ppm was achieved
4-501.114(A-E)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed hand sink near dish area with no soap available. Hand sinks must be supplied with soap at all times to ensure proper handwashing is taking place. Soap was supplied at sink at time of inspection
6-301.11
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed left sushi case with an ambient temperature of 51*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection will be conducted by 8/8/24
4-301.11
No certified food protection manager
Inspector notes: Observed no food protection manager on duty. A food protection manager must be on the premises during all hours of operation
2-102.12(A)
Evidence of pests or pest control inadequate
Inspector notes: **2nd repeat** Observed several fruit flies in the dish area and the dining room. Please maintain establishment free of pests prior to the next routine inspection
6-501.111(A-B,D)
Physical facilities not cleaned at required frequency
Inspector notes: Observed buildup of food debris on outsides of equipment and throughout establishment. 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
52
Frequently Asked Questions
When was Sushi Brokers last inspected?
The most recent health inspection at Sushi Brokers on file is from Dec 18, 2025. The public record contains 12 inspections in total.
What is the most common violation at Sushi Brokers?
Across the inspection record, “cleaning, frequency and restrictions” has been cited four times, more than any other issue at Sushi Brokers.
How does Sushi Brokers compare to other restaurants in Gilbert?
Sushi Brokers most recently scored 100 out of 100, which is higher than the Gilbert average of 96.
Has Sushi Brokers' inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Brokers have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sushi Brokers 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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