Sonic
B13751 W Glendale Ave, Glendale 85307
Food Establishment - Eating & Drinking · Permit FD-03951
Score based on 6 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history6 on record
2026
May 7, 2026Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.Reviewed food storage hierrachy with PIC.
Inspector's notes
-- Chlorine concentration undetectable in dishes in low temp dishwasher. The inspector assisted the PIC with priming and rerunning dishwasher multiple times, and the concentration consistently tested below the required concentration range of 50ppm-100ppm. At the time of inspection, the PIC removed dishes from machine and placed an "out of order" sign on equipment. All dishes will be washed, rinsed, and sanitized with quat sanitizing solution at the 3-compartment sink until dishwasher is repaired. Ensure employees are utilizing test strips to verify dishes are getting properly cleaned and sanitized. 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
Nov 7, 2025Routine2 priority2 foundationC°
No County legal action will result from this inspection.Of Note: Discussed proper food storage requirements with PIC.
Inspector's notes
Observed dried food debris and cheese inside the designated hank sink basin at time of inspection. PIC stated that they will be dumping any waste liquids into dump sink or trash can during the PM shift. 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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.
Inspector's notes
Observed a box of tomatoes in the walk-in cooler with an accumulation of white, fuzzy biomass throughout at time of inspection. Discussed the importance of frequent inventory checks with PIC. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.
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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
Observed a can of Raid, and a HotShot fogger cannister being stored in the mop sink area at time of inspection. Discussed proper pest control procedures with PIC. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.
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7-202.11 - Priority Foundation: Restriction-Presence and Use
Inspector's notes
Observed a spray hose with a sprayer nozzle pressurized with water at time of inspection. The sprayer nozzle and hose are connected downstream from the Atmospheric Vacuum Breaker (AVB). Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Discussed that, unless disconnected after every use, no downstream shutoffs are to be installed downstream from the AVB. Discussed with the PIC that AVBs are not designed to withstand constant pressure and may fail to prevent backflow in as little as 12 hours. Advised PIC to disconnect sprayer nozzle and hose while not in use and reconnect as needed when actively in use. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law
May 20, 2025Routine3 priority2 foundation2 coreD
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: gloves, equipment maintenance, building maintenance, food manager certification
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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No person on duty with a food manager certification. Person in charge stated establishment is working on getting staff certified. 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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed gloved cook handle raw meat then proceed to handle fresh produce, buns, and other foods. Hands should be washed and gloves changed when contamination occurs. Had employee wash hands and place new gloves before returning to station. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: 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.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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No paper towels at hand sink in restroom and near grill. Person in charge had employee place paper towels at both sinks. 6-301.12 - Priority Foundation: Hand Drying Provision. 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. 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 hand drying provision for handwash sink at time of inspection.
Inspector's notes
Observed ice bin face down on a tray of standing water with debris. Person in charge removed tray and bin and placed in 3 compartment sink for proper washing and sanitizing. Corrective Action: Correct prior to next routine inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. 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. Addl Notes: Chlorine mechanical warewashing unit with dishes inside, unable to generate 50-100ppm. Person in charge placed chlorine on unit and was able to produce a strength of 50ppm Corrective Action: Corrected at time of inspection. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed cheese and chili with discard dates marked past 7 days from the day prepared. Person in charge coached staff on proper date marking procedures. 3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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: All RTE/TCS foods were properly date marked 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).
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed grill cleaner stored on prep table where open food (chicken nuggets, cherries, cookie crumbles, etc). Person in charge removed cleaner and placed in designated area. PRIORITY VIOLATION-7-203.11 - Priority: Poisonous or Toxic Material Containers-Container Prohibitions Predefined Comment: Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection.
Inspector's notes
Observed dust build up on ceiling vents and equipment, debris, dirty gloves, buckets of cloudy water throughout facility. Person in charge to train staff on maintaining food prep areas throughout shift. Corrective Action: Correct prior to next routine inspection.
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6-501.12 - Core: Cleaning, Frequency and Restrictions Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed broken and missing ceiling tiles, wall paneling separating from seam at entrance, plumbing at hand sink near service area misaligned with floor drain. Person in charge to place work orders. Corrective Action: Correct prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.
2024
Oct 9, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Discussed cleaning methods for equipment, facility repairs, and closing of rear door that leads to restroom. Work order is in place for repairs on floor tile, coved base, and wall panels. Also discussed monitoring of cold holding equipment.
Apr 30, 2024Routine2 priority2 coreC°
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.Discussed when-to-wash requirements, equipment cleaning frequencies (4 hour rule), air gap requirements for spray arm, and chemical storage.The Inspection Report was emailed and confirmed to have been received at time of inspectionThe Inspection Report was emailed and confirmed to have been received at time of inspectionOn 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.No County legal action will result from this inspection.Review Notes: QA,Review Complete: CHECKED,Embargo Lbs: 2,Award: Not Participating,Signer: Isaiah Churchwell
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. - Hot dogs in steam table found with internal temperature of 120*F. The hot dogs were initially checked at the middle of the inspection and were at 135*F, when checked again during the walk-through with the PIC, they were found to have dropped in temperature to 120*F. PIC discarded the hot dogs. Hot dogs will be hot held on the rollers instead of if the steam table. Please ensure hot held TCS food items are maintained at 135*F or above. 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. - Corn dogs in reach-in near dish area found with internal temperature of 46*F. The cooler was found to have an ambient of 40-44*F (40 in the back and 44 towards the middle). Milk and cold brew coffee found in beverage cooler with internal temperatures of 46-48*F. Ambient temperature for the cooler was 44*F. PIC stated both the corn dogs and the beverages in the other cooler were found to be at 41*F and 38*F at 10:00 AM respectively. PIC moved the corn dogs and beverages to the walk-in for cooling and continued cold holding. Please ensure cold held TCS food items are maintained at 41*F or below. Correct By: Corrected At Time Of Inspection
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Leaks observed on drain lines below both 3 compartment sinks and hand wash station near the front entrance of store. Please repair. Correct By: Correct Prior To Next Routine Inspection
Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - broken and chips on the cook-line, missing cove base tiles and damaged cove base below and near the rear 3 compartment sink, and floor tiles missing in beverage station area. Water is pooling in missing floor tile areas. Flooring in walk-in is rusted. Wall panel near front of store entrance is separated fron the rest of the wall. Small holes in wall near blast station. Please repair these areas to provide a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th
2023
Oct 12, 2023Routine1 coreA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed air gap requirements for drain lines and best cooling methodsThe Inspection Report was emailed and confirmed to have been received at time of inspectionOn 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.No County legal action will result from this inspection.Signer: Debra Atcheson,Award: Not Participating
Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - broken and chips on the cook-line, missing cove base tiles and damaged cove base below and near the rear 3 compartment sink, and floor tiles missing in beverage station area. Please repair these areas to provide a smooth and easily cleanable surface. Repeat Violations: 3rd,Correct By: Correct Prior To Next Routine 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 →