Yama Sushi House
Last inspected: Apr 21, 2026
90
Score
Yama Sushi House appears in inspection records 10 times, starting in 2024. The latest inspection on file is from Apr 21, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around three violations each.
“Ventilation hood systems, filters” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 95, which Yama Sushi House's 90 doesn't quite reach. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Reinspection
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: No CFPM onsite at the 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)
Ventilation Hood Systems, Filters
Inspector notes: Observed hood filters removed/missing in the back food prep area oven grill, showed facility manager. Advised PIC to re-install filters
4-202.18
90
Apr 16, 2026
Food Advisory Inspection
No violations found.
100
Apr 7, 2026
Routine
2 critical violations. 4 major violations. 2 minor violations. 4 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw tenderized pork in the reach in cooler above cut vegetables and sauce. In the walk in cooler, observed raw pork and chicken skewers stored above raw shrimp. Observed raw shrimp, pork and chicken stored above cases of beer. Observed raw steaks stored above a container of sauce. In the prep cooler on the cook line, observed raw eggs stored behind RTE noodles. 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)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed a dishes in the mechanical low temp dishwasher with a final sanitizer concentration at 0ppm after running multiple times and priming. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm for chlorine sanitizer). PIC relocated all food-contact surfaces to the manual warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-501.114(A-E)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed TCS foods cooling in the glass door NSF standard #7 cooler in the sushi bar that is intended only for the storage of bottled or prepackaged foods. Observed foods including raw fish, RTE shrimp, eel, krab mix with internal temperatures ranging from 48-60*F when measured with a probe thermometer. Observed the krab and eel with more than 4" of cooling foods, with the krab mix stacked. Observed all foods tightly wrapped with plastic. Per PIC, the foods were all prepped 1-2 hours prior to the start of the inspection. Also observed cooling fried shrimp at 72*F and sliced cabbage at 60*F in the low prep cooler by the grill. Per PIC, the foods had been prepared 30 minutes prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC had the cooling foods relocated to the walk in cooler uncovered
3-501.15(A)
Sanitizer test kit not available
Inspector notes: Establishment is using quat sanitizer for manual warewashing but only has chlorine test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 4/17/2026
4-302.14
Insufficient number of handwashing sinks
(corrected on site)
Inspector notes: Observed a paper towel and hand soap dispenser installed on the cook line wall adjacent to the hood vent with a capped water and drain line beneath the handwashing aids. PIC stated there was a hand sink installed against the wall which was removed last year. There is no other hand sink in direct line of sight for the food prep sink, warewashing area, and cook line. Establishment must replace the hand sink prior to re-inspection on 4/17/2026
5-203.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed the all you can eat sushi menu with multiple menu items that are served raw or undercooked without a disclosure. Observed a reminder statement at the bottom of the menu with a "*" reserved to indicate menu offerings served raw or undercooked, but no disclosure is present on any item. PIC indicated multiple raw or undercooked menu items including raw half shell oysters, sashimi and sushi items containing raw fish, shrimp, scallops, and sea urchin. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection on 4/17/2026. Advised PIC that a similar symbol is used on the back side of the menu to indicate items that area not always available and may be confused with the "*" symbol
3-603.11
No certified food protection manager
Inspector notes: No CFPM onsite at the 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)
Ventilation Hood Systems, Filters
Inspector notes: Observed hood filters removed/missing in the back food prep area oven grill, showed facility manager. Advised PIC to re-install filters
4-202.18
45
Nov 26, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed in the facility walk-in cooler, assorted beef cubes raw, and steaks placed atop seafood and fish. proper placement for the meats reviewed. manager relocated all raw meats to a designated shelf below seafood
3-302.11(A1-2)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed in the front service sushi bar. staff utilizing sanitizer chlorine in excess of 200 ppm. flashing black on contact. per manager. staff are to use Multi quat from the dispenser. manager discarded chlorine. proper sanitizer refilled
7-204.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Please ensure the sushi bar hand washing station has paper towel. informed PIC . manager obtained paper towel
6-301.12
Ventilation Hood Systems, Filters
Inspector notes: Observed in the back food prep area oven grill, hood filters removed/missing. showed facility manager. please re-install filters
4-202.18
64
Oct 13, 2025
Food Advisory Inspection
No violations found.
100
Apr 1, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: In the kitchen under the handwash sink, observed a container of Raid pest spray. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.11
Food thawed using improper method
(corrected on site)
Inspector notes: In the walk in cooler, observed ROP fish being thawed in the sealed packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
86
Jan 28, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 4 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee cough into their hands, take a sip from a personal drink, and then began touching utensils used for garnishing at the bar prior to washing 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. Employee properly washed hands at handwash sink at time of inspection
2-301.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed food particles and ice in the kitchen hand wash sink. Person in charge (PIC) stated they use sink to dump drinks before throwing them away. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
5-205.11
Improper cooling methods used
(corrected on site)
Inspector notes: In the reach-in in the food prep area, observed a covered large plastic container of cut cabbage with an internally probed temperature of 50 degrees F and a covered small plastic container of crab mix with an internal temperature of 48-50 degrees F. In the reach-in at the sushi bar, observed a covered small plastic container of crab mix, 5 covered small containers of sashimi and 5 covered small containers of spicy crab mix with an internal temperature range of 44-49 degrees F. PIC stated all items were prepped an hour prior and placed in the reach-ins. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered and relocated to the walk-in cooler to allow for rapid cooling
3-501.15(A)
Food thawed using improper method
(corrected on site)
Inspector notes: In the walk in cooler and in the reach in at the sushi bar, observed ROP fish being thawed in the sealed packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
67
Nov 7, 2024
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed various raw salmon and fish over leafy greens and ready to eat crab salad in reach in at sushi bar. 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)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed multiple containers of soup on the floor in the walk in and one without a lid. Discussed with PIC that the soup cannot be directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
Toilet Room Receptacle, Covered
Inspector notes: Observed uncovered trash receptacles, in establishment's female restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection
5-501.17
78
Sep 11, 2024
Routine
2 critical violations. 2 minor violations.
View 4 violations
Bare hand contact with ready-to-eat food
Inspector notes: At the sushi bar food preparation station, observed staff preparing sushi , handling slicing fish with bare hand, notified manager. staff were provided a training moments by shift supervisor to utilize on site food handler gloves and minimize bare hand contact with rte food. staff washed hands and put on food handler gloves
3-301.11(B)
Toxic materials not stored separately from food
Inspector notes: Observed at the time of arrival to the dishwashing back room, a bag of detergent liquid soap placed atop the automatic dishwasher. leak observed from the bag to the automatic dishwasher. showed manager and staff. manager discarded chemicals. all surfaced wiped down with sanitized towel
7-201.11
Wiping cloths used or stored improperly
Inspector notes: Observed wet wiping cloth towels left on the food prep. surfaces in the back food prep. kitchen as well as sushi bar. also the sanitizer buckets checked in the sushi station as well as the back service station. noted at 0 ppm. upon checking the sanitizer dispensers were empty. manager serviced the sanitizer dispensers. staff prepared chlorine at 50 ppm for the back food prep, as well as the front sushi bar. corrected
3-304.14
Raw and ready-to-eat foods not properly separated
Inspector notes: Observed in the walk-in cooler, raw beef pans placed above cooked eggs, and veggies. also raw fish pans/open buckets placed above vegetable boxes. informed staff regarding the proper storage of raw meats manager relocated raw meats and placed raw fish in a designated lower shelf. corrected
3-302.11(A3-8)
67
Aug 19, 2024
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was Yama Sushi House last inspected?
The most recent health inspection at Yama Sushi House on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Yama Sushi House?
Across the inspection record, “ventilation hood systems, filters” has been cited three times, more than any other issue at Yama Sushi House.
How does Yama Sushi House compare to other restaurants in Chandler?
Yama Sushi House most recently scored 90 out of 100, which is lower than the Chandler average of 95.
Has Yama Sushi House's inspection record improved over time?
Results have been roughly steady. Inspections at Yama Sushi House have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Yama Sushi House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Yama Sushi House inspected?
Based on the inspection history on file, Yama Sushi House is inspected around six times per year on average.
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