Top Shelf Mexican Food
B3301 W Greenway Rd, Phoenix 85053
Food Establishment · Permit FD-00930
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history10 on record
2026
2025
Oct 20, 2025Routine1 priority2 coreB
Predefined Comment: No County legal action will result from this inspection.Discussed flooring in dishwash room area. Flooring must be smooth surface and easily cleanable.
Inspector's notes
Observed no sanitizer at dishwash machine in bar area. Sanitizer for chlorine based machines must be at 50 ppm. Machine was primed and no sanitizer moved through when cycled. Repair company was contacted for repair. Barware must be washed at dish machine in kitchen until repaired Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Observed large trash bag tied on dishwash unit in kitchen as a replacement to arm to lift outer shell to fill dish machine. Surfaces are to be easily cleanable and durable. Person in charge is contacting repair company for repair of dishwash machine. Corrective Action: Correct prior to next routine inspection.
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4-202.16 - Core: Nonfood-Contact Surfaces
Inspector's notes
Black substance along caulking a on FRP in dish wash area. Surfaces are to be easily cleanable. Corrective Action: Correct prior to next routine inspection.
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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Jun 6, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. Spoke with the person in charge and repair company refilled freon gas for walk in cooler. No other issues were observed. At time of reinspection walk in cooler was holding at <38*F. Kitchen staff were cooling foods prepared today and temperatures were at 40-43*F. Cold hold foods were observed to be <41*F.
Jun 5, 2025Routine1 priority1 foundationB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed items in walk in cooler at 45*F-47*F (ground beef 45*F, Shredded Chicken 46*F, Pork/Green Chile 46*F, Pork Red Sauce 47*F, Rice 46*F, Tamales 47*F). Cold hold of food to be at 41*F or lower. All items were embargoed and discarded. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Observed walk in cooler with an ambient temperature of 48-50*F. Cold hold equipment must be at an ambient temperature that holds food at 41*F or lower. Food items at 43*F or lower were moved to separate cooler area. All other TCS foods greater than 43*F were discarded at time of site visit. Manager contacted refrigeration company for repair. Advised staff to check food temperatures in walk in cooler to verify foods are able to be maintained at 41*F. A reinspection will be completed on 6/6/2025 to verify walk in cooler has been repaired. Corrective Action: Correct prior to re-inspection.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Mar 12, 2025Routine1 priority1 foundation1 coreB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed missing light shields at lights by dish wash machine. Lights are to be shielded or shatterproof when over food and/or utensils. Corrective Action: Correct prior to next routine inspection.
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6-202.11 - Core: Light Bulbs, Protective Shielding
Inspector's notes
Observed rice in warmer with a temperature of 122*F. Hot hold of food is to be at 135*F or greater. Rice was embargoed and discarded. Advised staff to monitor hot hold temperatures with metal stem thermometers. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Observed small tacos and prepared enchiladas at prep table at 47 - 49*F. As per the person in charge the items were removed from walk in cooler 3 hours prior to inspection, and had 1 hour left before being discarded.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Predefined Comment: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection. Advised staff to use pre-printed charts when ever using time as control for food items. Corrective Action: Corrected at time of inspection.
2024
Nov 18, 2024Routine2 foundation2 coreB
Predefined Comment: No County legal action will result from this inspection.A reinspection is to be completed on or before Nov 27, 2024 to verify prep line refrigerator and sink in dish wash area have been corrected.
Inspector's notes
Observed hand sink near dish wash area has hot water turned off. All hand wash sinks must have hot and cold water with mixing faucets. Person in charge contacted maintenance for repair. Corrective Action: Correct prior to re-inspection.
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5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Inspector's notes
Observed staff using ice baths to keep Temperature Control for Safety Foods at 41*F at prep line. Ambient temperature of inside the prep line cooler was observed to be at 48*F. Ice baths are a temporary fix, and cold hold equipment must have a consistent method to keep food cold. Equipment must be at a temperature to keep cold food at 41*F. As per the person in charge, a new compressor has been ordered, but not installed. Corrective Action: Correct prior to re-inspection.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Inspector's notes
Observed sides at fryers unclean with grease and other debris. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris Corrective Action: Correct prior to next routine inspection.
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4-602.13 - Core: Nonfood Contact Surfaces
Inspector's notes
Observed black substance along back area of dishwash table and wall. Surfaces are to be clean and easily cleanable. Surfaces to be washed at a frequency to keep clean of old food and dirt. Corrective Action: Correct prior to next routine inspection.
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6-501.12 - Core: Cleaning, Frequency and Restrictions
Jul 16, 2024Routine2 coreA
Predefined Comment: No County legal action will result from this inspection.Spoke with the person in charge concerning sandwich prep cooler by ovens having ice in top portion to help food stay cold. As per the person in charge and chef, repair company was onsite the day before an needed to order parts. The ice was being used to hold food cold during meal rushes. Advised person in charge and cook to continue with the time as control charts and not to keep food for more than 4 hours until unit is repaired.
Inspector's notes
Observed employee food items (water bottle and frozen Ice stored in two door freezer near walk in cooler and Italian ice cup stored in walk in freezer. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection. Food was moved to a location wher employees can store food items
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2-401.11 - Core: Eating, Drinking, or Using Tobacco
Inspector's notes
Observed FRP and three compartment sink not sealed to wall and appearance of black substance in corners of dish wash area. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Mar 11, 2024Routine1 foundation1 coreB
This establishment received a(n) B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Verbally discussed Notice of Inspection Rights with Janice R.Emailed copy of inspection report to facility.Emailed copy of 72 hour notice with inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: B,Signer: Janice Raven
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed diced tomatoes (46*F), pico de gallo (47*F) in sandwich prep cold hold unit. Containers were not marked with discard time. Grill line lead did not document time items were brought out. If using time as control containers must be marked with discard time and log to be kept with time items removed from consistent temperature of 41*F. Items were marked with correct times for discard. Correct By: Corrected At Time Of Inspection
Core-3-304.14, C: Wiping Cloths, Use Limitation - Observed chlorine based sanitizer on wiping clothes with residue < 50 ppm. Sanitizer for wiping cloths are to between 50 - 100 ppm. Bleach water was remixed and tested to be 100 ppm. - Observed staff wiping off cutting boards with dry wiping cloths. Wiping cloths are to be stored in sanitizer solutions between uses. Discussed proer methods for holding hot dishes and wiping off surfaces. Correct By: Correct Prior To Next Routine Inspection
2023
Nov 7, 2023Routine1 priorityall corrected on siteB
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Discussed stirring of foods and proper ice paddle usage when cooling foods. Provided additional documentation to assist.Verbally discussed Notice of Inspection Rights with Janice R.Emailed copy of inspection report to facility.Emailed copy of 72 hour notice with inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Signer: Janice Raven,Award: B
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed red sauce in upright warmer by grill at 135*F. As per the cook, sauce was heated before lunch and placed in warmer. Red sauce was reheated to 165*F and held at 135*F Correct By: Corrected At Time Of Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →