Tailgaters Sports Grill & El Primo Pizza
A5110 N Dysart Rd, Litchfield Park 85340
Food Establishment - Eating & Drinking · Permit FD-14118
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 history9 on record
2026
Apr 10, 2026RoutinecleanA
No County legal action will result from this inspection.
2025
Nov 17, 2025Routine1 coreA
No County legal action will result from this inspection.Reviewed proper dish machine sanitizer testing procedures.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed accumulation of organic matter and food debris underneath refrigerators, cook line equipment and other equipment throughout the establishment. Discussed with PIC that the Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. 6-501.12 - Core: Cleaning, Frequency and Restrictions
Jun 19, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Mar 27, 2025Routine2 coreA
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Time as a Public Health Control: Procedures and Records (i.e. - pizza)
Inspector's notes
Rear egress door at bottom has considerable gap. Repair door to prevent potential entry of pests. Corrective Action: Correct prior to next routine inspection.
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6-202.15 - Core: Outer Openings, Protected
Inspector's notes
Surfaces of equipment (i.e. - refrigeration, beer lines, etc...) have build-up residues.
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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.
2024
Dec 11, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Physical Facilities Installed, Maintained, and Clean (i.e. - damaged floor tiles; build up at floor wall junctions)
Sep 5, 2024Routine2 priority1 coreC
Predefined Comment: No County legal action will result from this inspection.Provided following MCESD handout(s) via email:--Chemical Y-Dispenser Valve --Legal Process
Inspector's notes
TCS foods (i.e.- cut tomatoes, shredded cheese, cut peppers, cheese slices) found in food prep cooler across from grill found at internal food temperatures of 47*F - 53*F; TCS foods (i.e.- raw chicken, sausage patties, hot dogs) found in low boy drawers in grill area at internal temperatures of 45*F-47*F.
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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. 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. Per PIC, foods have been monitored and had been in proper cold holding temperature within the last 2 hours. PIC had food employees quickly cool foods with bags of ice at time of inspection. Monitor TCS internal food temperatures to assure temperatures are at 41*F or below for cold holding. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Beverage lines and other surfaces in beer walk-in cooler have build up of residues.
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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nonfood-contact surfaces at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
A faucet equipped with an AVB with a water supply line directly feeding a chemical dispenser. Under such installations the AVB devices will fail under constant pressure conditions. There is now a potential cross-connection hazard. Assure all plumbing is properly installed to proper plumbing per code to protect potable water from backflow and cross connections. -- Food employee in process of removing Y-valve at time of inspection. Corrective Action: Corrected at time of inspection. **2nd Consecutive Violation
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Repeat Violation PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law
Apr 17, 2024Routine2 priorityall corrected on siteC
This establishment received a C Grade and had 2 Priority, 0 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Proper cold holding temperatures [i.e. - front cooking line refrigeration]Provided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)--Chemical Y-Dispenser Guidance"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.Emailed inspection report.Award: C,Signer: Silveste Order
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. Witnessed food employee pull off hamburger buns from grill and place on plate. Do not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. ------------ Food employee discarded hamburger buns at time of inspection. Employee washed hands and placed on food grade gloves for future food handling. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-5-202.11 (A), P: Approved System Found installation of a Y-valve on a faucet at mop sink with or without an AVB is prohibited because the system is not designed, constructed and installed according to law. Assure all plumbing is properly installed to proper plumbing per code to protect potable water from backflow and cross connections. ---------- Food employee in process of removing Y-valve at time of inspection. Correct By: Corrected At Time Of Inspection
2023
Nov 22, 2023Routine2 coreA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Backflow Prevention, Air Gap (i.e. - mop sink area)--Hand washing techniques--No bare hand contact with RTE foods or approved alternate method properly followed (i.e.- produce)Provided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)--Chemical Y-Dispenser Guidance--New Owners Packet (Spanish)--Legal Process"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.Emailed inspection report.Award: A,Signer: Patrick Linares
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Following areas have build up of residues: --Equipment and surfaces in walk-in beer cooler; and --Interiors of refrigeration units (i.e. - tall freezers) Clean equipment at a frequency to prevent build up Correct By: Correct Prior To Next Routine Inspection
Repeat Violation Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed Damaged coved base found throughout food preparation area. In facilities which use water flush cleaning methods, assure coved base is sealed to wall and floor. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Jul 25, 2023Routine3 coreA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Proper cold holding temperatures Provided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)"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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824."No County legal action will result from this inspection.Emailed inspection report.Award: A,Signer: Silvestste Ordez
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Knives, pizza cutter found stored between wall and table or between pieces of equipment. Properly store food equipment in a manner to prevent food contact surface from becoming potentially contaminated. Correct By: Correct Prior To Next Routine Inspection
Core-4-201.11, C: Equipment and Utensils-Durability and Strength Several cracked/damaged food equipment (i.e.-metal spatulas, rubber spatulas, plastic food containers, etc....) found stored throughout food preparation area. Provide equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Core-4-101.19, C: Nonfood-Contact Surfaces Wire shelving in walk-in cooler showing signs of disrepair (i.e.-corrosion). Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Repair/replace wire shelving. Correct By: Correct Prior To Next Routine Inspection
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed Damaged coved base found throughout food preparation area. In facilities which use water flush cleaning methods, assure coved base is sealed to wall and floor. Core-6-501.12, C: Cleaning, Frequency and Restrictions Residue build up on all structural surfaces (i.e. -floor, walls, and ceiling) under and/or behind equipment in food preparation area. Thoroughly clean structural surfaces at a frequency to prevent build up. Correct By: Correct Prior To Next Routine 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 →