American Legion
A°2240 W Chandler Blvd, Chandler 85224
Food Establishment - Eating & Drinking · Permit FD-02835
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
Jun 19, 2026RoutinecleanA°
No County legal action will result from this inspection.No violations noted at time of inspection.
Mar 25, 2026Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed less than 10 ppm chlorine sanitizer in use at the bar 3 comp sink. 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 chlorine sanitizer). PIC added additional chlorine sanitizer to reach 50ppm. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.
2025
Dec 3, 2025Routine2 priorityall corrected on siteC°
report emailed to kitchen managerPredefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed in the bar , noted cooked turkey in gravy in sauce at 113-114 deg f . showed manager. manager removed and reheated in oven to 165 deg f . also the steam table operation reviewed. suggested to refill the steam table to an adequate hot water level to ensure tcs food cane be maintained at 135 deg f or higher. 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 final ware washing in the bar 3 compartment basin in use at exceeding 200 ppm. (slashing Black on test strip). showed and discussed sanitizer concentration with the facility bar person in charge. drained and refilled. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Aug 27, 2025RoutinecleanA°
No County legal action will result from this inspection.Report emailed.
Mar 4, 2025Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Report emailed to person in charge (PIC). Discussed with PIC having written procedures for the clean-up of vomit and diarrheal events. Emailed PIC copy of department guidance for clean up of vomit and diarrheal events.
Inspector's notes
Observed carton of raw eggs being stored above various ready to eat sauces. 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. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
2024
Nov 12, 2024Routine2 priority1 foundation1 coreC°
No County legal action will result from this inspection.
Inspector's notes
Observed no Certified Food Protection Manager on-site at time of inspection. Person-in-charge (PIC) informed inspector that the kitchen manager is in the process of obtaining the certification. Informed PIC that a 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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Repeat Violation 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
Inspector's notes
Observed dishwasher test at 10ppm of Chlorine and three-compartment sink test at 0ppm of Quaternary Ammonia. Person-in-charge (PIC) discovered sanitizer levels located below the sink and dishwasher were close to empty and the facility did not have any additional sanitizer to use to properly sanitize. Maintenance arrived at time of inspection and provided sanitizer; sanitizer was testing at 50-100ppm Chlorine. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Discussed the importance of proper sanitizer levels, proper monitoring of sanitizer levels and maintaining sufficient sanitizer on site. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 sanitizer bucket in kitchen exceed 200ppm Chlorine. 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. Instructed PIC to either discard or dilute the sanitizer. PIC discarded sanitizer at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Inspector's notes
Observed cooked meats, including sausage and pepperoni in reduced oxygen packaging located in the facility freezer. Per person-in-charge (PIC) vacuum packaging is conducted on-site. Instructed PIC to cut open all reduced oxygen packaging that is conducted on-site and store in freezer or walk-in. Determined establishment does not have a variance in place to conduct reduced oxygen packaging. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Informed PIC that a variance is not required if food products in reduced oxygen packaging conducted on-site are opened within 48 hours. Corrective Action: Corrected at time of inspection.
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3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances.
Aug 27, 2024Routine3 priority2 foundation1 coreD°
report emailed to facility site GM. Variance requirement and resources on esd.maricopa.gov reviewed with site manager.Predefined Comment: No County legal action will result from this inspection. Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspector's notes
inquired regarding a certified food manager at the establishment. unable to provide. please obtain one certified food manager, please visit esd.maricopa.gov for the available online resources. showed facility manager.
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Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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
Inspector's notes
at the facility bar, electric operated soap dispenser not dispensing soap. informed pic. manager will service the unit additional soap for the hand washing station provided. corrected
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Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Predefined Comment: PIC provided soap for handwash sink at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 in the facility walk-in cooler some packaging of tortilla bread with visible mold, also some pans of on site prepared food with visible mold. showed pic . all discarded. recommended a daily checking /monitoring.
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Predefined Comment: All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.
Inspector's notes
at the time of inspection checked facility bar sanitizer in use. noted at 0-10ppm. informed bar staff in charge. manager refilled sanitizer. chlorine at 50 ppm established. corrected
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Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 3 pans of on site prepared food such as pizza sauce, gravy and cheese sauce. all dated 8-12. MCESD use by date policy for on site prepared rte/tcs reviewed. manager discarded food. see embargo
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Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: 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). PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.
Inspector's notes
observed in the facility walkin cooler, a stack of vacuum packaged cooked meats , such as pulled chicken, pork, pepperoni. inquired about the preparation. per facility manager, the vacuumuing/sealing equipment is in the food prep. all conducted on site as needed. noted some of the cooked chicken sealed packages dated 7-19, some 8-19, and some 7-18. informed facility PIC regarding the MCESD variance requirement. the form and the submittal process was reviewed with manager. please visit esd.maricopa.gov for further available online resources regarding the variance procedure.
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Predefined Comment: A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Predefined Comment: Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. 3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances.
Jan 8, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed to GM.****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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: A,Review Complete: CHECKED,Review Notes: QA--- TEW,Signer: Kimberly Portor, GM
2023
Oct 30, 2023Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed to GM"s ****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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Signer: Kimberly Portor, GM
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed 2 cart of raw egg stored directly above ready to eat condiments. GM returned raw eggs to the proper shelf at time of inspection. 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 →