Charlies Cafe
A+Cutting Edge3841 N 91st Ave, Phoenix 85037
Food Establishment - Eating & Drinking · Permit FD-08915
Score based on 5 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history5 on record
2026
Apr 17, 2026RoutinecleanA+
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.No violations noted at time of inspection.
2025
Aug 5, 2025Routine1 coreall corrected on siteA+
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Discussed date marking and hood cleaning frequency. Discussed watches and jewelry.
Inspector's notes
Observed a pan of cooked chicken breasts that had been cooked and began cooling approximately 2 hours in a plastic-wrapped metal pan inside of the prep unit. The internal temperature of the cooked chicken breast as measured using a probe thermometer ranged from 62°F - 68°F. Discussed with person in charge that cooling foods should be cooled down inside of the walk-in cooler, placed up high inside and uncovered. The food should be kept at a depth no greater than 4 inches deep. Person in charge promptly removed the chicken from the container, placed it on a flat sheet pan and placed it up high inside of the walk-in cooler uncovered so that it could finish cooling. Discussed cooling parameters with the person in charge: cooling foods must be cooled from 135°F to 70°F within the first 2 hours, and then from 70°F to 41° within the next 4 hours for a total cooling period not to exceed 6 hours. 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. 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.
Mar 20, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation.Discussed date marking and handwashing sink by the 3-compartment sink.
Inspector's notes
Observed a large metal pan of mashed potatoes and a tray of cooked pork chops that were hot holding in a hot holding unit next to the stove according to the person in charge (PIC). The internal temperature of the mashed potatoes and cooked pork chops as measured using a probe thermometer ranged from 109°F - 115°F. It was observed that the temperature knob on the hot holding unit was set at 115°F. PIC adjusted the unit to 190°F. According to the PIC the food had been placed into the hot holding unit around an hour prior to the temperature assessment. The food was rapidly reheated to 165°F and then placed back into the hot holding unit once it was holding at a minimum of 135°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. 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.
2024
Aug 27, 2024RoutinecleanA+
No County legal action will result from this inspection.This establishment is on the Cutting Edge of food safety and was awarded an "A+" grade.
Apr 17, 2024RoutinecleanA+
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.No County legal action will result from this inspection.Emailed report to person in charge (PIC).On 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Embargo Lbs: 0,Award: Cutting Edge A+,Signer: Jamie T.,Food Manager Licenses: 2
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 →