Olive Garden
B°13379 W Grand Ave, Surprise 85374
Food Establishment - Eating & Drinking · Permit FD-08101
Score based on 11 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history11 on record
2026
Jun 15, 2026Routine1 priorityB°
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: HACCP Logs, refrigeration organization, equipment maintenance, and temperature logs
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed raw chicken, shrimp, calamari, creamed based sauces, mashed potatoes, in appetizer reach in on grill line and noodles in drawer with an internal temperature ranging 46-52*F. Person in charge stated foods were 41*F within 1 hour prior to inspection and electrical breaker malfunctioned and called contractor. All foods placed in freezer and walk-in to rapidly cool to 41*F within one hour. Recommended utilizing ice bags or placing foods on racks in walk-in in between tasks. 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 discarded by PIC 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.
Apr 29, 2026Routine1 priority1 coreB°
Predefined Comment: No County legal action will result from this inspection.Reviewed HACCP logs for the following 4/26, 4/27, and 4/28. Discussed establishment procedures regarding: building maintenance and promotion of proper air circulation for server station units
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed milk in server beverage station refrigerators with an internal temperature ranging 44-50*F. Person in charge stated milks held an internal temperature of 41*F within one hour prior to inspection and placed in walk-in on ice for quick cooling. Milk reached a temperature of 41-46*F and continues to decrease. 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.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Small reach in refrigerator at center server beverage station with an ambient temperature of 59*F. Person in charge to place an out of order sign and work order. No temperature controlled foods to be held in unit unless an ambient temperature of 41*F or below can be maintained. All temperature controlled items to be held on ice or in nieghboring units at 41*F or below. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.
2025
Nov 12, 2025Routine1 coreall corrected on siteA
No County legal action will result from this inspection.Inspection report e-mailed. Assessed variance log for 10/25, 10/29, and 11/2.
Inspector's notes
Observed portions of salmon thawing in manufacturer's reduced oxygen packaging (ROP) on a speed rack. All ROP fish labeled "Keep Frozen" must be removed completely from packaging prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from packaging at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.13 - Core: Thawing
Jun 5, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Reviewed ROP cooling logs for 6/1/25, 6/2/25, and 6/3/25. Discussed cooling log accuracy Discussed airflow in coolers and best cooling practices. Also discussed chemical storage and labeling, cleaning methods for utensils, and minor plumbing maintenance
Inspector's notes
Macaroni and cheese in ice bathed container found with internal temeprature of 57-60*F. Other items in the ice bath were at 41*F or below. The mac and cheese was likely out of temperature due to being too close to the heated shelf above blowing hot hair onto it. PIC stated the mac and cheese was placed out about 3.5 hours ago and discarded it. Cooked pasta noodles in drawer cooler below counter on cook-line found with internal temperatures of 59-61*F. The cooler was not receving any power which caused the rise in temperature. PIC was able to provide power to the unit and stated the breaker has had a work order placed on it for repair prior to inspection. The noodles in the drawer cooler were discarded. Please ensure cold held TCS food items are maintained at 41*F or below. The ice bath container will need to be repositioned and monitored to ensure proper cold holding. The cooler will not be used for cold holding TCS food items until it is able to reliablely receive power and maintain an ambient temperature of 41*F or below. 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.
Feb 5, 2025Routine1 coreall corrected on siteA°
Reviewed HACCP logs for the following 1/7, 1/12, 2/1 **Discussed proper cold holding and use of ice baths. Advised staff not to overfill containers when using ice baths.**Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed containers of Lasagna being cooled (51*F) with saran wrap and tin foil tightly wrapped around containers. PIC vented the containers to allow rapid cooling. Lasagna was later observed at 44*F and dropping. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.
2024
Nov 14, 2024Routine1 priority1 foundation1 coreall corrected on siteB
Inspector's notes
Cooked pasta in small reach-in cooler across from prep station observed with internal temperature of 47*F and Cooked pastas, calamari, and raw chicken observed with internal temperature of 58-60*F while being cold held inside one of the reach-in coolers at the sauté station. The ambient temperature of the reach-in coolers were 48*F and 62*F respectively. Establishment has many other cold holding units to use while awaiting service for the reach-in coolers mentioned. PIC stated that line checks were last done more 4hrs prior to inspection. PIC voluntarily discarded all food mentioned above. 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. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Corrective Action: Corrected at time of inspection. **2ND REPEAT VIOLATION**
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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.
Inspector's notes
ROP cooling logs were incomplete and missing the verification step (2/3). Advised PIC to ensure conformance with Approved Procedures. Additionally, records must be kept for 180 days, not 30 days. PIC stated that they will educate their team about the importance of following approved procedures. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection. **2nd REPEAT VIOLATION**
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8-103.12 (B) - Priority Foundation: Conformance with Approved Procedures; HACCP records. 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.
Inspector's notes
Different types of pastas in sheet pans and wrapped with saran wrap while still cooling. The pastas were on a speed rack and had an internal temperature range 46-48*F. PIC relocated the speed rack to the freezer and the pasta was later observed with internal temperature below 40*F. Discussed the importance of air circulation during the cooling process. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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.
Nov 12, 2024Routine1 priority2 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection. Predefined Comment: No County legal action will result from this inspection.**Discussed examples of when to wash, glove use limitations, and cross contamination**
Inspector's notes
Very low water pressure at the handwashing sink near the prep station. PIC stated that the establishment had plumbing repairs done elsewhere in the kitchen and it's likely the cause of the pressure loss. Handwashing sinks must have adequate water pressure to aid in the handwashing process. PIC stated that a work order will be submitted to repair sink. A re-inspection is scheduled within 10 business days. Corrective Action: Correct prior to re-inspection.
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5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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
Cooked pasta in small reach-in cooler across from prep station observed with internal temperature of 47*F and Cooked pastas, calamari, and raw chicken observed with internal temperature of 58-60*F while being cold held inside one of the reach-in coolers at the sauté station. The ambient temperature of the reach-in coolers were 48*F and 62*F respectively. Establishment has many other cold holding units to use while awaiting service for the reach-in coolers mentioned. PIC stated that line checks were last done more 4hrs prior to inspection. PIC voluntarily discarded all food mentioned above. 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. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Corrective Action: Corrected at time of inspection. **2ND REPEAT VIOLATION**
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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.
Inspector's notes
ROP cooling logs were incomplete and missing the verification step (2/3). Advised PIC to ensure conformance with Approved Procedures. Additionally, records must be kept for 180 days, not 30 days. PIC stated that they will educate their team about the importance of following approved procedures. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection. **2nd REPEAT VIOLATION**
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8-103.12 (B) - Priority Foundation: Conformance with Approved Procedures; HACCP records. 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.
Inspector's notes
Different types of pastas in sheet pans and wrapped with saran wrap while still cooling. The pastas were on a speed rack and had an internal temperature range 46-48*F. PIC relocated the speed rack to the freezer and the pasta was later observed with internal temperature below 40*F. Discussed the importance of air circulation during the cooling process. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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.
Jul 10, 2024Routine1 priority1 foundationall corrected on siteB°
No County legal action will result from this inspection.**Reviewed establishment's ROP cooling logs for dates 6/1, 6/10, and 6/17 at the time of the inspection. Logs were incomplete. Violation 8-103.12 was documented**
Inspector's notes
Cooked pasta observed with internal temperature of 50-62*F while being cold held inside the refrigerated drawer unit across from the stove top. The ambient temperature of the unit was 40*F at time of inspection. Per PIC, the pasta was made no more than 3 hrs. prior to this inspection. PIC relocated the pasta to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Refrigerated drawers are not designed to cool TCS products, especially when packed full which doesn't allow adequate cold air flow. 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
ROP cooling logs were incomplete and missing the verification step. While inspecting ROP products in the ice bins, there were 3 different products cooling and no X bag. All products were cooling well withing proper cooling parameters. Advised PIC to ensure conformance with Approved Procedures. PIC educated staff about the importance of following the approved procedures. Corrective Action: Corrected at time of inspection.
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8-103.12 (B) - Priority Foundation: Conformance with Approved Procedures; HACCP records. 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.
Apr 29, 2024Routine1 priorityall 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.Reviewed cooling logs for 4/25/24, 4/26/24, and 4/29/24Discussed cooling log accuracy, backflow prevention devices and hoses in ware wash area, equipment cleaning frequencies (4 hour rule), date marking, cleaning methods for salad tongs, sanitizer test strip maintenance, and minor facility maintenance.The 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.Award: Not Participating,Embargo Lbs: 8,Review Complete: CHECKED,Review Notes: QA,Signer: DeMario Smith
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. - Chocolate milk and regular milk found with internal temperatures of 47-48*F in small reach-in cooler at beverage station. PIC stated both milks were placed in the cooler around 10:30 AM today and chose to discard the milks. The cooler appeared to be maintaining an ambient temperature of 50*F and the door was unable to be shut properly. The cooler will not be used to cold hold TCS food items until it is repaired/replaced and able to maintain an ambient temperature of 41*F or below. Please ensure cold held TCS food items are maintained at 41*F or below. Correct By: Corrected At Time Of Inspection
2023
Nov 27, 2023Routine1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.Reviewed establishment's ROP cooling logs for dates 08/09, 11/04, and 11/19 at time of inspection. logs were not complete and accurate (8-103.12 Documented)No County legal action will result from this inspection.Emailed inspection report.Award: Not Participating,Signer: DeMario S.
Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records. 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. ----- All 3 HACCP logs that were reviewed were incomplete. The logs weren't verified by management. Records were also not stored in order, July and August records were mixed in with November records. Please maintain a record keeping system that keeps records in chronological order. Correct By: Corrected At Time Of Inspection
Jul 19, 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.Reviewed establishment's ROP cooling logs for dates 07/9, 07/12, and 07/17 at the time of the inspection. All logs were complete and accurate.No County legal action will result from this inspection.Emailed inspection report.Award: Not Participating,Signer: Daniela G.
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ----- Quat sanitizer solution observed above 400ppm at the 3 compartment sink and in sanitizer bucket (both at the bar). Both solutions were made manually. Qaut test strips were available and easily accessible. Chemical sanitizers may be toxic if not used in accordance to FDA food code requirement. Quat sanitizer must have a concentration between 200-400ppm. Advice PIC to fill up bar sanitizer bucket from the quat dispenser in the kitchen instead of making it manually. Also, utilize test strips to ensure proper concentration is met when making the solution manually. New sanitizer solution with proper concentration (200-400ppm) was made 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 →