Sushiko
Last inspected: Mar 23, 2026
70
Score
Sushiko, located at 9301 E Shea Blvd in Scottsdale, AZ, underwent a moderate-risk inspection on March 23, 2026. The inspection identified one critical violation and four minor violations, including issues related to a Certified Food Protection Manager, preventing contamination from hands, and thawing procedures. Historically, Sushiko has maintained a pattern of mostly low-risk inspections across its six recorded evaluations.
6
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 23, 2026
Routine
1 critical violation. 4 minor violations. 2 corrected on site.
70
Oct 13, 2025
Routine
2 critical violations. 3 minor violations. 2 corrected on site.
64
Jun 30, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
70
Mar 3, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
82
Nov 5, 2024
Routine
4 minor violations.
82
Jul 15, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
82
Violations — Mar 23, 2026 Inspection
No certified food protection manager
Inspector notes: ***Fifth Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: On cook line, employee handled ready to eat gyoza with bare hands. Employee discarded gyoza, washed hands and donned gloves to continue with task. See embargo form. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items
3-301.11(B)
Food thawed using improper method
(corrected on site)
Inspector notes: On sushi line, frozen fish thawing at room temperature. Employee moved plate of thawing fish to reach in cooler to continue the thawing process. All foods being thawed from frozen are to be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process
3-501.13
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Throughout establishment, on cook line, in bar, at sushi line, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces
4-501.12
Light bulbs not shatter-resistant or protected
Inspector notes: ***Second Consecutive Violation*** Unshielded light bulb in walk-in cooler. Provide shatterproof bulb or protective covering as needed
6-202.11
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants