Renaissance Hotel
A+Cutting Edge9495 Entertainment Blvd, Glendale 85305
Food Establishment - Eating & Drinking · Permit FD-11890
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history8 on record
2026
Mar 25, 2026Routine1 coreA+
No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed leak on pipe underneath handwashing sinks throughout kitchen. Discussed with PIC that All plumbing must be maintained in good repair at all times. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
2025
Oct 27, 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 for cooling, which resulted in the violation.
Inspector's notes
Observed a large metal tray of cooked chorizo inside of a walk-in cooler that had been cooked and cooled the night prior to the inspection according to the person in charge. The internal temperature of the chorizo as measured using a probe thermometer was at 52°F. It was observed that the tray of chorizo was wrapped in plastic wrap and the chorizo was at a depth of at least 6-7 inches deep in the center portion. According to the person in charge, the chorizo had been cooked and cooled the night prior and had not been taken out of the walk-in cooler or worked with prior to the temperature assessment. The cooked chorizo was embargoed at time of inspection (see embargo form). It was observed that the chorizo was stored in a pan that was approximately 4 inches deep, however the center portion of the chorizo was sticking above the top edge of the pan by a few inches, creating a depth closer to 6-7 inches in the center. It was also tightly wrapped in plastic wrap. Discussed with person in charge to cool foods in wide, flat shallow pans at a depth no greater than 4 inches deep, uncovered and placed up high inside of the walk-in cooler so that it can cool effectively or to utilize ice baths to help speed up cooling if necessary. Once cooled to 41°F, food can be stored in deeper containers. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.
Aug 4, 2025RoutinecleanA+
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.
Apr 2, 2025RoutinecleanA+
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.
2024
Nov 14, 2024RoutinecleanA+
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 dish washing machine.
Aug 15, 2024Routine1 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.
Inspector's notes
Observed main hot water sanitizing dish machine and secondary hot water sanitizing dish machine with final hot water rinse temperatures ranging from 143°-145° F between both machines as measured using a min-max thermometer. In discussion with person in charge, it was determined that two boilers had gone down which may have affected the ability to supply adequate hot water to the machines. The boilers were restored during the inspection. Discussed with person in charge utilizing the 3-comparment sink to sanitize the dishes until the hot water sanitizing dish machines are capable of supplying water of at least 160° F for the machines. The 3-compartment sink quat sanitizer was tested using quat test strips and was determined to be within the appropriate range of 150-400 ppm for the quat sanitizer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
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.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, Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)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: Cutting Edge A+,Embargo Lbs: 0,Signer: Paul Rittscher
2023
Dec 14, 2023RoutinecleanA+
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.Banquet hall kitchen not in use during inspection. Facility 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.Award: Cutting Edge A+,Food Manager Licenses: 1,Signer: Paul R.
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 →