Iron Chef Chinese Restaurant
C°23706 S Power Rd, Queen Creek 85142
Food Establishment - Eating & Drinking · Permit FD-11056
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 history10 on record
2026
May 7, 2026Routine2 priority1 foundation1 coreC°
No County legal action will result from this inspection.Reviewed proper cooling methods with person in charge (PIC) at time of inspection.
Inspector's notes
Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed unpasteurized raw whole shelled eggs stored above a pan of cooked chicken and green onions in the walk-in cooler at time of inspection. Observed raw ground pork stored over cabbage, cooked chicken, and other ready-to-eat veggies in the walk-in cooler at time of inspection. 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. 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.
Inspector's notes
Observed cooked beef in prep table on top of containers at 54 to 56*F at time of inspection. Per PIC, the cooked beef was placed there more than 4 hours prior to inspection and was embargoed at time of inspection. Observed cooked shrimp with temperatures between 56 to 60*F in the prep table at time of inspection. Per PIC, shrimp was cooked an hour prior to inspection and was moved to the walk-in cooler to rapid cool at time of inspection. 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. Repeat violation: 2nd consecutive. 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.
Inspector's notes
Observed no probe thermometer in the establishment at time of inspection. PIC ran to the store and bought a thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Corrective Action: Corrected at time of inspection.
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4-302.12 - Priority Foundation: Food Temperature Measuring Devices
2025
Nov 17, 2025Routine1 priority1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no certified food protection manager in establishment while open and operating. A certified food protection manager must be in the establishment whenever it is open and operating. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed cooked beef in prep table on top of containers at 60 degrees. Per PIC, they were cooking beef and put it in there to start cooling. Discussed keeping it on the bottom for more efficient cooling. Also observed garlic in oil mixture on the sauce cart. Garlic in oil must be kept at 41 degrees Fahreheit or below. Per PIC, it is usually in the cooler and they take it out during peak service times. Had PIC put container on ice to keep cool while out. Garlic had been out 2 hours prior to inspection. 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.
Sep 24, 2025RoutinecleanA
No County legal action will result from this inspection.
Apr 23, 2025Routine2 priority1 foundation1 coreall corrected on siteC°
No County legal action will result from this inspection.
Inspector's notes
Observed a big can stored in the basin of the back hand sink. Employee removed the can at time of inspection. All hand sinks must be accessible at all times. Corrective Action: Corrected at time of inspection.
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Repeat Violation 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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
Observed two big containers of raw cut cabbage stored on prep bench with internal temperature of 69*F and 78*F, also observed garlic in oil stored on the small cart besides wok station with internal temperature of 81*F. Manager stated the cabbage and garlic in oil were taken out from cold holding unit less than 2 hours prior to inspection. 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. Manager moved cut cabbage and garlic in oil to walk-in refrigerator for fast cooling at time of inspection. 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 raw pork and raw beef thawing on food prep bench and 3 compartment sink at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Manager put the raw pork under running water in food prep sink and moved raw beef back to walk-in refrigerator. Corrective Action: Corrected at time of inspection.
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3-501.13 - Core: Thawing
Inspector's notes
Observed cooked chicken, cooked pork, raw pork directly stored in to-go grocery bags in walk-in refrigerator. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Manager transfer above food items to clean containers at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe
2024
Nov 18, 2024Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed #10 can stored in the basin of the back hand sink. Employee removed the bucket. Ensure that all hand sinks are open and accessible at all times. Corrective Action: Corrected at time of inspection.
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Repeat Violation 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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
Observed raw pork/beef in walkin shelf stored above carrots, onions and other fruits/veggies. Manager moved the raw meats to the bottom shelf. Ensure that ready to eat foods are stored above raw animal products. 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 mop sink with atmospheric vacuum breaker and hose with shut off nozzle on the end. Manager removed the shut off valve. Ensure that shut off valves are not downstream from the AVB device. Corrective Action: Corrected at time of inspection.
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Repeat Violation PRIORITY VIOLATION-5-205.12 (A) - Priority: Prohibiting a Cross Connection; Drinking Lines Predefined Comment: PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Predefined Comment: Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers.
Aug 27, 2024Routine2 priority2 foundation1 coreall corrected on siteC°
No County legal action will result from this inspection.
Inspector's notes
Observed coffee can in basin of hand sink near walk in cooler. Removed can and discussed not blocking the sink or preventing its use in any way. ---2nd Repeat. Corrective Action: Corrected at time of inspection.
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Repeat Violation 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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
Observed fresh garlic and oil mixture sitting at room temperature 70*F. PIC stated they make the mixture daily and it was made this morning. Had PIC discard mixture. See embargo. Discussed holding fresh garlic and oil mixture at 41*F or below or 135*F or above but not at room temperature. 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 two deep pans of chicken 68*F and dumplings 67*F in walk in cooler covered with plastic wrap cooling. PIC stated foods had been there a little over two hours. Uncovered foods and discussed having foods in shallow pans and uncovered to cool first. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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.
Inspector's notes
Observed bucket of what PIC stated was sanitizer at 0ppm Chlorine. PIC dumped bucket and mixed a new one that tested at 50ppm. Discussed having a proper sanitizing solution to wipe down food contact surfaces. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Inspector's notes
Observed a hose with a sprayer connected to mop sink. Had PIC disconnect the hose and discussed having no shut off (sprayer) south of the AVB valve to avoid damage. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law
May 8, 2024Advisorynot scoredclean
Onsite advisory per ERO managing supervisor's request, provided the permit invoice to owner Jianying J. Updated the contact information in the systems. Helped the owner to pay the renewal fee.No County legal action will result from this inspection.Notified managing supervisor of this advisory.
Apr 23, 2024Routine1 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.*Discussed discontinue using black and decker paint/cement mixer for making tempura; food grade equipment (NSF) must be used when preparing food. Please discontinue using to-go plastic bags to store produce and other food items.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.No County legal action will result from this inspection.Report emailed at time of inspection.Award: Not Participating,Food Manager Licenses: 1,Signer: Ruochen Suu
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.-- Observed coffee can in the hand wash sink located in the back of the kitchen. Employee removed coffee can from hand wash sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Correct By: Corrected At Time Of Inspection
2023
Dec 1, 2023Routine2 coreA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report sent by email.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.Award: Not Participating,Review Complete: CHECKED,Review Notes: DC--- corrected selections,Signer: Jianying Jiang
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises -- Observed a box of eggs and a box of broccoli stored on the floor in walk in refrigerator. Per PIC, items were just delivered today. Food and food storage containers shall be stored at least 6 inches off the floor to prevent contamination from the establishment. Correct By: Correct Prior To Next Routine Inspection
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable -- Observed cooked then cooled eggrolls in a cardboard box in the walk in refrigerator. Food should only be stored in containers that are durable, nonabsorbent, smooth, and easily cleanable. PIC moved egg rolls at the time of inspection. Correct By: Corrected At Time Of Inspection
Aug 16, 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.No County legal action will result from this inspection.Report delivered by email and inspection rights signed for by JianYing J. 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,Signer: Jian Ying Jiang,Award: Not Participating
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Observed coffee can in hand sink basin on the line. Discussed only using a hand sink for hand washing and had PIC remove can from basin. 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 →