Barro's Pizza
A15440 N 7th St, Phoenix 85022
Food Establishment - Eating & Drinking · Permit FD-04027
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 28, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Feb 4, 2026Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Employee after placing raw chicken wings in the fryer, removed gloves and rinse hand for five seconds and came back to the food prep line without washing hand properly. The manager trained employee to wash hands properly for 20 seconds with soap and water, and he did so. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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.
2025
Sep 30, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jun 12, 2025Routine1 priority1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed chicken wing fridge holding portioned ranch and blue cheese dressing on top side of unit at 55-60*f degrees and dressings inside unit 45*f degrees. Dressing held in top of unit had been in unit from previous day and discarded. The remainder of the dressing had been prepared day of and sent to walk-in to cool. 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: 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.
Inspector's notes
Reach-in fridge holding TCS food from violation 22 found to be in disrepair. lids on open top fridge would not secure and seals on doors would not maintain fridge closed. Pleasure repair unit or replace to ensure good working order by next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Mar 18, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2024
Dec 2, 2024RoutinecleanA°
No County legal action will result from this inspection.Discussion included: keeping containers of wings unstacked in prep table reach-in cooler to prevent contamination and ensure proper cooling; keeping lids off of cooling containers of pizza sauce; instructions for cleaning up vomit and diarrhea, PIC was given handout.
Aug 24, 2024Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection."A pattern of non-compliance is developing for Priority violation # [22], [3-501.16], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action."
Inspector's notes
Observed in use dish machine with a concentration of 0ppm at final rinse. Person in charge informed when using chlorine as a sanitizer the concentration shall remain between 50-100ppm of chlorine at all times. Person in charge moved all ware washing properly functioning 3 compartment sinks. 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 cooked chicken, ham, shredded cheese, ricotta cheese and meatballs all at a temperature of 45-48*F in reach in and prep top cooler nearest to back door. Person in charge explained items were placed into reach in cooler 2 hours prior to inspector taking temperatures. Person in charge moved all items to walk in cooler to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection. 2nd consecutive violation
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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.
Mar 6, 2024Routine1 priority1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.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.Food Manager Licenses: 1,Award: Not Participating,Signer: Andy T.
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 blue cheese dressing at a temperature of 46F and buttermilk ranch at 51F in the prep cooler closest to the wings. All TCS food products must be kept at 41F at all times. The PIC indicated it was placed in the cooler 3 hours prior to inspection. The PIC placed the products in the cooler in order for it to cool down to 41F. 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 the top prep cooler next to the deep fryers with a temperature of 46.7F on a min/max thermometer. All cold holding devices storing TCS foods must be able to keep food products at 41F or cooler at all times. The PIC placed all the TCS food products in the bottom prep cooler until resolution of top cooler. Correct By: Corrected At Time Of Inspection
2023
Nov 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.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: Andy T.,Food Manager Licenses: 1,Award: Not Participating
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 marinara sauce for spaghetti stored in the steam table with a temperature of 115-120F. The PIC indicated the sauce was placed in the unit 3.5 hours prior to inspection. 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 reheated the sauce to over 165F in the microwave before placing it back in the unit. 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 →