Manuel's Restaurant
B°Cutting Edge1111 W Bell Rd, Phoenix 85023
Food Establishment - Eating & Drinking · Permit FD-01058
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history9 on record
2026
May 11, 2026Routine1 priority1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Beef tacos made yesterday held at 50 degrees F in a wrapped container.
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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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC discarded the food. Corrective Action: Corrected at time of inspection.
Inspector's notes
Screen of fan in cook line and screens of exhaust fans around the cook line and food service line accumulated with dust build up. Clean and sanitize. 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
Mar 3, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2025
Nov 10, 2025RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.
Jun 2, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed low cookline drawer holding raw chorizo, raw fish, imitation crab and shrimp mix, cut lettuce, chicken fingers, shredded beef, and cut tomatoes holding 46-55*f degrees. Per manager power was lost last night and fridge had not been restarted properly. Items had been placed inside unit with-in the last 3 hours. Observed green salsa in waitstaff kitchen serving area near tortilla flat top grill at 48*f degrees. Discussed switching salsa to left side as to not get warmed up by hot unit. 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. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
Mar 4, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2024
Dec 13, 2024Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.Discussed consumer advisory menu items, cooling methods and proper food storage.
Inspector's notes
Observed no valid certified food protection manager onsite at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Aug 27, 2024Routine1 foundationB°
Predefined Comment: No County legal action will result from this inspection.Reviewed hold for cook chill process
Inspector's notes
Observed green sanitizer bucket in hand sink at bar area. Person in charge informed the hand washing sink shall always remain accessible at all times. Person in charge removed bucket at time of inspection. Corrective Action: Correct prior to next routine inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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.
Mar 25, 2024Routine1 coreA+
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.This establishment received a(n) A+ Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed hose nozzles, fixing broken equipment, general cleaning. Inspection report sent via email.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: 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 or call 602-506-6824.Signer: Carissa R.,Food Manager Licenses: 1,Award: Cutting Edge A+
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed crutches and other broken equipment stored in the back area by the catering storage. All equipment not necessary for the establishment must be taken off the premises. Correct By: Correct Prior To Next Routine Inspection
2023
Sep 18, 2023Routine2 priority1 foundation1 coreall corrected on siteC
This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation violations on this inspection.Discussed with PIC about maintaining cold holding devices throughout the establishment, ensuring more frequent temperature checks from all staffing handling food, using digital thermometers, cooling process for salsas. floor mopping frequency for dish pits, and employee food. Inspection report sent via email.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: 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 or call 602-506-6824.Signer: Jason R.,Food Manager Licenses: 1,Award: C
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 meatball soup stored on the drink service line with a temperature of 116F. The PIC indicated that the soup was placed on the line 3 hours prior to inspection. All except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. The PIC had adjusted the temperature of the holding device to be hotter as well as reheated the soup to over 165F. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed chopped lettuce, shredded cheese, diced tomatoes in the prep table closest to the main walkway with temperatures of 50-51F as well as tomato-based salsa stored in the front service cooler with a temperature of 67F. The PIC indicated the food was stored 3 hours prior to inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. The PIC placed all the products into the cooler to cool down, and grabbed new product to be put in the reach in until the coolers are serviced. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-301.11, Pf: 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. Observed front prep table closest to the main walk in with a temperature of 50.5F as well as the front unit with a temperature of 67F. All cold holding devices must be properly equipped to keep TCS food products at 41F or less. The PIC is placing TCS food products on ice, or indifferent cold storage units until the units get serviced. Correct By: Corrected At Time Of Inspection
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed pitchers used for scooping salsa submerged in the large holding containers. All in-use utensils must be stored in such a manner that it does not potentially contaminate the food product. The PIC indicated that the procedure typically would be to get a new scoop for every service of salsa. Additional training is going to be issued to staff. 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 →