Alexi's Family Restaurant
A18450 N 19th Ave, Phoenix 85023
Food Establishment - Eating & Drinking · Permit FD-06318
Score based on 10 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
An inspection on Apr 8, 2026 found violations at the county's most serious (D-equivalent) level. Scores are held in the “Poor” band for 6 months after such events — until Oct 5, 2026, assuming no further incidents. How scoring works
Score over time
Inspection history10 on record
2026
Jun 16, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.
Apr 8, 2026Routine6 priority2 foundationall corrected on siteD°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed cookline chef cracking raw eggs into pan with gloved hands, wipe hands on apron, grab bread to dip into raw egg mix and then plate ready to eat bacon with same gloved hands. Employee was asked to wash hands. Same employee later into inspection was observed handling raw hamburger patty and directly transitioning to grabbing ready to eat bacon with same gloved hands. Employee corrected with a hand wash again. Education on hand washing was discussed with both employee and owner. Corrective Action: Corrected at time of inspection.
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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
Observed waitress handling ready to eat toast at the expo counter with bare hands. Instructed waitress to wear gloves while preparing ready to eat food. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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: RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Predefined Comment: Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items.
Inspector's notes
Observed three cartoons of strawberries inside walk-in fridge with significant blue and white organic matter. Discarded. 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. Predefined Comment: All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection.
Inspector's notes
Inside walk-in fridge, Observed pooled raw egg over beef & mac soup and raw pooled egg over whole produce lemons. 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. Predefined Comment: 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.
Inspector's notes
Observed hot line section under the heat bulb holding sausage link 111*f and sausage patty 124*f degrees. Per owner items had been out of temp less than 2 hours and reheated. 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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.
Inspector's notes
*2nd repeat* Observed walk-in fridge holding TCS foods such as salsa, sour cream, cooked rice, turkey breast, cooked potatoes, raw eggs, roast beef, ground beef raw, ground beef cooked, sliced ham, and beef and mac soup between 45-48*f degrees. Per PIC walk-in fridge was verified working properly less than 4 hours prior. Technician was called onsite to restore walk-in below 41*f degrees. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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
Observed items in the walk-in such as salsa, cooked rice, turkey breast, roast beef, cooked ground beef, sliced ham, and beef and mac soup with no date marks. Per owner all items had been prepared from the day prior to three days prior. All items date marked with their respective dates. Corrective Action: Corrected at time of inspection.
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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
*2nd repeat* Observed walk-in fridge holding various TCS foods at 46*f degrees during the beginning of inspection. Walk-in fridge was restored down to 41*f degrees by the end of inspection via an onsite technician. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.
2025
Sep 11, 2025Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
Sep 5, 2025Routine1 priority1 foundationB
No County legal action will result from this inspection.Discussed date marking practices with staff.
Inspector's notes
Observed chopped lettuce (52°F), sour cream (49°F), milk (49°F), parmesan cheese (50°F), cans of whipped cream (50°F), and ranch and blue cheese dressing (49°F) cold holding above 41°F in the expo prep table. Staff stated they had loaded the prep table upon opening at 7 this morning. The prep table measured 53.6°F on the min/max thermometer. Staff plan to manage Time Temperature Control for Safety (TCS) foods using a 6-hour time control until the unit is repaired. Staff will discard TCS food items at 1 PM and 7 PM-close until these foods can be maintained at 41°F or below inside the expo unit. The owner called their third-party maintenance immediately to have them come out and fix the prep table. Discussed the importance of routinely checking cold-holding food temperatures. 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 TCS foods measuring above 41°F inside the expo prep table. The expo prep table measured 53.6°F on the min/max thermometer. Staff plan to manage TCS foods using a 6-hour time control window. Proper and prompt repair of the cold holding unit is required. The owner called their third-party servicer to come fix the unit while EHS was on-site. Discussed the importance of keeping equipment in good repair. A reinspection on the expo prep table will be conducted in 10 days. 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.
Jun 16, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.Inspection report delivered via e-mail.
Inspector's notes
Observed cooked sausages, chicken gravy, and brown gravy in hot holding unit at 125 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. 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.
Mar 7, 2025RoutinecleanA
No County legal action will result from this inspection.
2024
Nov 25, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jul 8, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Mar 13, 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. Emailed report and confirmed. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permitinvoice(s) to permittees. We need a current and accurate email address on file to ensure you receive acopy 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: A,Signer: NICK PAPAMATHEAKIS
2023
Nov 15, 2023Routine1 priority1 foundationall corrected on siteB
This establishment received a (n) ___B Grade and had _1__ Priority, __1_ Priority Foundation violations on this inspection. No County legal action will result from this inspection. Emailed report and confirmed. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permitinvoice(s) to permittees. We need a current and accurate email address on file to ensure you receive acopy 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: JON PAPAMATHEAKIS
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals. Bleach sanitizer in use in dish wash machine measured at > 200 ppm. Owner called for repair. Utilize 3 compartment sink until repaired. Discussed importance of checking bleach sanitizer to insure appropriate level of 75ppm per manufacturer. Priority Foundation-7-102.11, Pf: Common Name-Working Containers. Two spray bottles containing sanitizer stored in service area without benefit of labels. Owner labeled spray bottles. Discussed importance of labeling all chemicals used in facility. 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 →