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A+Cutting Edge1111 E Mcdowell Rd, Phoenix 85006
Food Establishment - Eating & Drinking · Permit FD-09979
Score based on 13 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history13 on record
2026
Jun 25, 2026Routine1 coreA+
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.Of Note: Discussed date-marking requirements with PIC.
Inspector's notes
Observed floor tiles next to the grill station to be missing, cracked, or otherwise in disrepair, rendering the areas neither smooth nor easily cleanable at time of inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Mar 16, 2026Routine2 coreA
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: remodel
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed several items (sliced deli meats, shredded cheeses, coleslaw, and pepperoni) actively cooling in 3-door unit at salad station tightly sealed in 6 inch square container with an internatl temperature of 48-50*F. Person in charge stated foods were prepared within 2 hours of inspection and placed in blast chiller for quick cooling. Discussed proper cooling methods. 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: All TCS foods cooling were uncovered to allow for rapid 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. Predefined Comment: All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed several areas around coved base with cracks on seal, causing gaps between walls, and plating and tiling. Person in charge to place a work order. 6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.
Jan 26, 2026Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Advised PIC to ensure hot holding units are switched on well before food is stored inside to ensure proper holding temperatures.
Inspector's notes
Observed a gap between handwashing sink and wall at the grill handwash station. Advised person in charge (PIC) that fixed equipment shall be sealed to wall to ensure proper cleaning. Corrective Action: Correct prior to next routine inspection.
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4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation
2025
Nov 17, 2025Routine2 coreA
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: backflow preventers, cleaning frequency, time as a control, hairnets, when to wash hands, temperature monitoring.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed several rodent droppings in electrical cabinet near grill. All areas should be free from pests and establishment should eliminate harboring conditions. Person in charge stated pest control visits 2 times a week, provided logs of visit, and scheduled deep cleaning for area. 6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed several areas on walls ceilings, and in cabinets requiring repair (holes, cracks, missing wall). Person in charge stated several work orders have been placed. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.
Aug 13, 2025RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Prior to inspection, person in charge informed me of repair to gasket on left door of 3 door refrigerator at salad bar. No food held in section. Discussed establishment procedures regarding: pest control
Jul 2, 2025Routine1 priority1 coreB
Predefined Comment: 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 training staff on frequency of temperature monitoring, which resulted in the violation. Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Discussed establishment procedures regarding: temperature logs and monitoring
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed yogurts, salads cheese plates, hard boiled eggs, parfaits, fruit cups, etc in left open display unit, with an internal temperature of 47*F. Person in charge stated food was placed in unit within one hour of inspection and had foods placed in walk-in for quick cooling to 41*F within 2 hours. Sliced deli meats and cheeses, chopped lettuce and spinach, in 3-door refrigerator at deli with an internal temperature ranging 47-49*F. Person in charge voluntarily discarded. 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 in 3-door unit were discarded by PIC at time of inspection. Predefined Comment: All TCS foods improperly cold held at open display unit 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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Observed left open display refrigerator with an ambient temperature of 50*F and far left door of 3-door reach-in refrigerator in deli with an ambient temperature of 45*F. All refrigeration units holding cold temperature-controlled foods should hold an ambient temperature of 41*F or below. Person in charge placed work order, removed items, and placed out of order sign on units. 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.
Jan 16, 2025Routine1 foundationall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Snap traps were found in in the grill station. PIC had traps removed. Please use self contained traps in the grill area. Corrective Action: Corrected at time of inspection.
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Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence
2024
Nov 26, 2024RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.
Sep 18, 2024Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: time as a control
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed sliced cheeses and shredded cheddar in cold drawer under grill with an ambient temperature of 50*F. Person in charge stated that food was 41*F within 4 hours prior to inspection and discarded on own accord. Recommended monitoring temperatures of unit as well as product. 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.
Jul 1, 2024Routine1 priority1 foundationall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed there to be no hand drying paper towels by handwashing sink located behind the grill area at the café. PIC supplied paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Shredded cheese, sliced cheese, sliced ham, and sliced tomatoes observed with an internal temperature range of 46-49*F while being cold held inside the refrigerated drawers below the grill. The ambient temperature of the unit was 47*F according to inspector's min/max thermometer after ~20min. PIC advised staff to discard all items inside the unit and utilized other cold holding units in the meantime. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. 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.
Mar 29, 2024RoutinecleanA+
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.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.Inspection report emailed.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 602-506-6824Signer: Brad Littlejohn,Award: Cutting Edge A+
2023
Dec 5, 2023RoutinecleanA+
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.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.Inspection report emailed.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 602-506-6824Award: Cutting Edge A+,Signer: Brad Littlejohn
Sep 29, 2023Routine2 priorityall corrected on siteC
This establishment received a(n) C Grade and had 2 Priority and 0 Priority Foundation violations on this inspection.Discussed establishment procedures regarding: overfill and building and equipment maintenanceNo County legal action will result from this inspection.Inspection report emailed.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 website.https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Award: C,Review Complete: CHECKED,Review Notes: QA,Signer: Sarah Krajnak
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. Grilled chicken breast (111*F), cut grilled chicken strips (92*F) in metal holding pan on stove without contact to direct heat. Burgers in hot box with an internal temperature of 110-120*F. Foods at hot entrée station (enchiladas, sweet potatoes, cooked pasta, etc) in shallow metal pans on steam table with an internal temperature ranging 101*F-124*F. Person in charge mentioned all foods were cooked placed in the unit within 2 hours prior to inspection. All hot temperature controlled foods should be held at 135*F or above. After discussion with the person in charge, it has been determined that the root cause of the violation was the water level in steam table too low to reach shallow pan and training on proper procedures for hot holding temperatures of staff. Cook turned on burner and reheated chicken and burgers to reach internal temperature of 185*F to hold at 135*F. Manager mentioned foods are cooked and served between 10am and 2pm and discarded. No written time as control policy in place or labels identifying times removed from temperature control and/or times for discard. Manager to reach out and provide time as a control policy if time will be used a control. Recommended keeping water level in steam tables high enough to reach bottom of pan and keeping foods on stove with burner on to maintain proper hot holding temperatures. 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. Sliced cheeses, cut lettuce, spinach, salad mix, diced/sliced tomatoes, deli meats, cooked pasta, etc. at salad bar and deli with internal temperatures ranging of 45-52*F. After discussion with the person in charge, it has been determined that the root cause of the violation was overfill in cold holding unit and usage of pans not designed for unit, which resulted in the violation. Manager mentioned foods are cooked and served between 10am and 2pm and discarded. No written time as control policy in place or labels identifying times removed from temperature control and/or times for discard. Manager to reach out and provide time as a control policy if time will be used a control. Foods discarded at 2pm. Recommended purchasing pans designed for unit or preparing a time as a control policy. 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 →