New York Pizza Department
A14884 N Pima Rd, Scottsdale 85260
Food Establishment - Eating & Drinking · Permit FD-13594
Score based on 6 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history6 on record
2026
May 28, 2026RoutinecleanA
No County legal action will result from this inspection.PIC was recently promoted <90 days and has CFPM class scheduled. No violations noted at time of inspection.
2025
Nov 19, 2025Routine1 foundationall corrected on siteB
No County legal action will result from this inspection.Reviewed with manager: smaller cutting boards, nesting of food containers at pizza prep table coolers.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
At start of inspection, no time documentation on cheese pizza in kitchen and on pizza by the slices at front counter. Employees provided start/discard times on cheese pizza and pizza by the slice at front counter. Time-stamping for items actively held under Time as a Public Health Control is required. Corrective Action: Corrected at time of inspection.
Show full county text
3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.
Jun 3, 2025RoutinecleanA
No County legal action will result from this inspection.Reviewed procedures for future ownership change. Via email, provided weblink for new ownership application.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
2024
Sep 26, 2024RoutinecleanA
No County legal action will result from this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Mar 18, 2024Routine1 foundationall corrected on siteB
This establishment received a B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection.Recommended obtaining a bodily fluids clean up kit.Reviewed with managers: atmospheric vacuum breaker at mop sink.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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: B,Signer: Jesse Fernandez,Food Manager Licenses: 1
Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ...............At front counter pizza by the slice without proper time documentation. Establishment uses time as a public health control for pizza by the slice. Manager provided discard time on pizza slices. Discussed the importance of following written time as a public health control procedures for pizza by the slice. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection
2023
Nov 27, 2023Routine2 foundation1 coreall corrected on siteB
This establishment received a B Grade and had 0 Priority, 2 Priority Foundation violations on this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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: B,Signer: Jesse Fernandez,Food Manager Licenses: 1
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. .........At bar ice machine, accumulation of dark residues on inside ice shield. Instructed manager to clean ice shield. Discussed more frequent cleaning of ice machine to prevent build up of residues. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ...............On pizza cook line, cheese pizza without proper time documentation. Establishment uses time as a public health control for pizza by the slice. Manager provided start/ discard time on cheese pizza. Discussed the importance of following written time as a public health control procedures for pizza by the slice. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.15 (A), Pf: 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..............On cook line, par cooked pizza with marinara sauce/60*F cooked and cooling at room temperature. Employee moved par cooked pizza to refrigeration to continue the cooling process. Discussed proper cooling methods with managers and employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. 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 →