Zu Izakaya Sushi Bar
Last inspected: Jan 27, 2026
100
Score
Public records show seven inspections at Zu Izakaya Sushi Bar stretching back to 2024. Zu Izakaya Sushi Bar was last inspected on Jan 27, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.
The city-wide average for Phoenix sits at 97, putting Zu Izakaya Sushi Bar on the better side of that line. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Routine
No violations found.
100
Dec 22, 2025
Food Advisory Inspection
No violations found.
100
Nov 3, 2025
Food Advisory Inspection
No violations found.
100
Oct 20, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
Inspector notes: Observed previously canned corn 10/13 date mark and cooked sausage 10/9 date mark in the walk in cooler. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
Food thawed using improper method
(corrected on site)
Inspector notes: Observed in walk-in cooler packages of thawed tuna in reduced oxygen packaging (ROP) with labeling instructing fish be removed fully from packaging before thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging 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. Consecutive repeat: 2nd
3-501.13
82
May 19, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Improper handwashing procedure
(corrected on site)
Inspector notes: Observed employee washing hands for less than 20 seconds, rinsing soap off immediately. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Instructed employee on proper handwashing procedures, including washing hands between handling dirty and clean dishes
2-301.12
Food thawed using improper method
(corrected on site)
Inspector notes: Observed in walk-in cooler packages of thawed tuna in reduced oxygen packaging (ROP) with labeling instructing fish be removed fully from packaging before thawing. Also observed in prep table reach-in cooler in front of cook line package of thawed eel in ROP labeled "Keep Frozen." All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging 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
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed interior of soda nozzles behind bar to have an accumulation of debris. Discussed with PIC cleaning soda nozzles at a frequency to preclude build-up, as well as scrubbing nozzles
4-602.11(E)
78
Feb 4, 2025
Routine
No violations found.
100
Aug 16, 2024
Routine
1 major violation. 2 minor violations.
View 3 violations
Handwashing sink water not at required temperature
Inspector notes: At time of inspection, both hand washing sinks in the main kitchen area did not have hot water available due to the tap handles for the hot water being too loose to turn the water on, leaving only cold water provided. PIC repaired both sinks at time of inspection. Ensure all hand washing sinks are provided with hot and cold water or tempered water through a mixing valve to provide 100-110*F hot water for hand washing at all times
5-202.12(A)
Plumbing system not maintained in good repair
Inspector notes: Correct these items prior to your next routine inspection: 1) At time of inspection, observed chemical dispenser for dish soap at 3-compartment sink leaking. PIC states that the chemical company has been notified to fix the leak. Ensure all plumbing is maintained in good repair, free of leaks. 2) Walk-in cooler (kitchen) drains to the exterior of the building - provide a planter with soil to absorb any condensate runoff to prevent pooling of water on pavement
5-205.15(B)
Lighting not sufficient for food or utensil handling areas
Inspector notes: Correct prior to your next routine inspection: 1) Provide additional lighting in sushi bar and soda bag-in-box storage closet. Areas where food prep or safety is a concern must be 50 foot candles; storage areas may be 10 foot candles
6-303.11
82
Frequently Asked Questions
When was Zu Izakaya Sushi Bar last inspected?
The most recent health inspection at Zu Izakaya Sushi Bar on file is from Jan 27, 2026. The public record contains seven inspections in total.
How does Zu Izakaya Sushi Bar compare to other restaurants in Phoenix?
Zu Izakaya Sushi Bar most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Zu Izakaya Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Zu Izakaya Sushi Bar have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Zu Izakaya Sushi Bar 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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