Yen Sushi
Last inspected: Jan 26, 2026
86
Score
Across the available record, Yen Sushi has six inspections on file, the first dated 2024. The newest entry in the record is dated Jan 26, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
Looking across the full record, “time as a public health control” is the recurring theme, flagged four times.
The city-wide average sits at 95, which Yen Sushi's 86 doesn't quite reach. The record reflects steady performance over time.
6
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 26, 2026
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Time used as public health control not properly documented
(corrected on site)
Inspector notes: ***Second Consecutive Violation*** On sushi rotating line, batches of prepared sushi without proper color dots and time noted on time control log. Employee provided dot color and time on time control log. Discussed the importance of following establishment written time as a public health control procedures. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control
3-501.19(A1,B2,C2-3)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: ***Second Consecutive Violation*** On sushi line, in use wiping cloths stored on in use cutting boards in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
86
Nov 20, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 4 corrected on site.
View 4 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed chlorine sanitizer above 100ppm in the wiping cloth bucket on the cookline at the time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels of 50-100ppm at time of inspection
7-204.11
Time used as public health control not properly documented
(corrected on site)
Inspector notes: On sushi rotating line, batches of prepared sushi without proper color dots noted on lids and new color dot for time not noted on time control log. Employee provided dot color on time control log and instructed employee to provide correct color dots on lids on sushi rotating line. Discussed the importance of following establishment written time as a public health control procedures. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control
3-501.19(A1,B2,C2-3)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: At cook line handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times
6-301.12
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: On sushi line, in use wiping cloths stored on in use cutting boards in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
67
Aug 12, 2025
Routine
2 major violations. 1 minor violation. 3 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: At cook line handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times
6-301.12
Time used as public health control not properly documented
(corrected on site)
Inspector notes: On sushi rotating line, batches of prepared sushi without proper color dots noted on lids and new color dot for time not noted on time control log. Employee provided dot color on time control log and instructed employee to provide correct color dots on lids on sushi rotating line. Discussed the importance of following establishment written time as a public health control procedures. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control
3-501.19(A1,B2,C2-3)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: On sushi line, in use wiping cloths stored on in use cutting boards in between uses. Wiping cloths with 0ppm of chlorine concentration. Employee removed fan from wiping cloth bucket and added chlorine to bucket for a concentration of 50-100ppm. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
78
Apr 16, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: On cook line, in bottom portion of prep table cooler, sushi rolls/ 55*F and in two door reach in refrigerator, sushi rolls/ 51*F-56*F prepared
3-501.15(B)
95
Dec 17, 2024
Routine
2 major violations. 2 corrected on site.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: At sushi line handwashing sink, ice in basin of sink. Ice was melted at time of inspection. Person in charge will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
5-205.11
Time used as public health control not properly documented
(corrected on site)
Inspector notes: On sushi line, assorted sushi rolls with wrong lids marking proper time for time control. Per employee, wrong color of lids were placed on sushi rolls. Correct marked lids were replaced on sushi rolls on conveyer belt. Sushi rice uses time as a public health control without time documentation noted. Employee provided time documentation on sushi rice log sheet. Per employee, sushi rolls and sushi rice were placed out for service about 1 hour. Discussed the importance of following establishment written time as a public health control procedures
3-501.19(A1,B2,C2-3)
82
Jul 23, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On cook line, deep fried shrimp/98*F-115*F and on sushi line, cooked scallop bake/ 88*F-100*F out of internal temperatures. Per employees, shrimp and baked scallops were prepared
3-501.16(A)(1)
86
Frequently Asked Questions
When was Yen Sushi last inspected?
The most recent health inspection at Yen Sushi on file is from Jan 26, 2026. The public record contains six inspections in total.
What is the most common violation at Yen Sushi?
Across the inspection record, “time as a public health control” has been cited four times, more than any other issue at Yen Sushi.
How does Yen Sushi compare to other restaurants in Scottsdale?
Yen Sushi most recently scored 86 out of 100, which is lower than the Scottsdale average of 95.
Has Yen Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Yen Sushi have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Yen Sushi 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 Yen Sushi inspected?
Based on the inspection history on file, Yen Sushi is inspected around four times per year on average.
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