Sushi Brokers
Last inspected: Apr 8, 2026
70
Score
The health department has logged six inspections at Sushi Brokers, the earliest from 2024. Sushi Brokers was last inspected on Apr 8, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Certified food protection manager” comes up most often, recorded five times in the inspection record.
The city-wide average sits at 95, which Sushi Brokers' 70 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 8, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken stored above raw octopus and clean plates in prep cooler in kitchen. 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. Person in charge 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)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed mechanical dishwasher rinse aid stored in container labeled for chlorine sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge labeled container with proper contents at time of inspection
7-102.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wet wiping cloths in containers with 0 ppm quaternary ammonium (quat) sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Discussed maintaining and testing sanitizer concentration with person in charge
3-304.14
Evidence of pests or pest control inadequate
Inspector notes: Observed several drain flies in room containing mop sink and ice machine. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist
6-501.111(A-B,D)
70
Sep 15, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
95
Sep 4, 2025
Routine
1 critical violation. 4 major violations. 1 minor violation. 2 corrected on site.
View 6 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed dishwasher enter the establishment from the rear entrance and without first washing their hands observed the dishwasher handle clean plates. According to the person in charge the dishwasher was cleaning outside
2-301.14
Food thermometer not available or accessible
Inspector notes: No probe thermometer observed onsite at time of inspection
4-302.12
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed front glass sushi display used to store TCS foods (see violation #22) maintaining minimum temperature of 47.8°F with inspector's min/max thermometer. According to the person in charge the display doors gaskets need to be resealed/repaired. Discussed servicing the unit. Observed a small amount of ice build on interior of the display. 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 prior to re-inspection
4-301.11
Sanitizer test kit not available
Inspector notes: Observed quaternary ammonium sanitizer onsite used to fill sanitizer buckets for wiping cloth that come in contact with food contact surfaces. No test strips for quaternary ammonium sanitizer observed onsite
4-302.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No paper towels observed stocked at the handwashing sink in the ware washing area
6-301.12
No certified food protection manager
Inspector notes: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
55
May 20, 2025
Routine
2 critical violations. 1 major violation. 3 minor violations. 4 corrected on site.
View 6 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed food worker slicing lemons at the bar for beverage garnishes with their bare hands
3-301.11(B)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed a metal hotel pan of raw chicken stored on a shelf above a hotel pan of raw fish in the walk in cooler. No overhead contamination observed
3-302.11(A1-2)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No paper towels stocked at the handwashing sink by the fryer or handwashing sink near the dish machine. Observed the same roll of paper towels being moved around the establishment between all the handwashing sinks during the inspection
6-301.12
No certified food protection manager
Inspector notes: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed dark residue on the upper interior of the ice machine. Observed dark residue on the interior of the soda gun nozzles at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. The person in charge cleared the soda gun nozzles at time of inspection. Ensure ice machine is cleaned prior to the next routine inspection
4-602.11(E)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed thawed reduced oxygen packaged tuna in the walk in cooler. According to the packaging instructions the tuna must be removed from packaging prior to thawing
3-501.13
58
Feb 12, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Copper, Use Limitation
(corrected on site)
Inspector notes: Observed multiple unlined copper mugs used for alcohol drinks (Mules) at bar. Copper is not approved for use in certain alcoholic beverages. High concentrations of copper are poisonous and have caused foodborne illness. When copper and copper alloy surfaces contact acidic foods, copper may be leached into the food. Copper mugs with stainless steel lining on inside of mug is approved for use. All copper mugs were removed from the bar by the person in charge at time of inspection
4-101.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No paper towels stocked at the handwashing sink next to the fryer in the kitchen
6-301.12
No certified food protection manager
Inspector notes: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed dark residue on the upper interior of the ice machine. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Ensure ice machine is cleaned prior to the next routine inspection
4-602.11(E)
70
Sep 17, 2024
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: At time of inspection, observed employee touch/move trash can with gloved hands then proceed to peel and slice ginger without washing their hands
2-301.14
No certified food protection manager
(corrected on site)
Inspector notes: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
82
Frequently Asked Questions
When was Sushi Brokers last inspected?
The most recent health inspection at Sushi Brokers on file is from Apr 8, 2026. The public record contains six inspections in total.
What is the most common violation at Sushi Brokers?
Across the inspection record, “certified food protection manager” has been cited five times, more than any other issue at Sushi Brokers.
How does Sushi Brokers compare to other restaurants in Scottsdale?
Sushi Brokers most recently scored 70 out of 100, which is lower than the Scottsdale average of 95.
Has Sushi Brokers' inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Brokers have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sushi Brokers 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 Sushi Brokers inspected?
Based on the inspection history on file, Sushi Brokers is inspected around four times per year on average.
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