Peaks & Valleys Restaurant
A°711 E Carefree Hwy, Phoenix 85085
Food Establishment - Eating & Drinking · Permit FD-16922
Score based on 10 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history12 on record
2026
Jun 2, 2026Routine1 coreA°
No County legal action will result from this inspection.
Inspector's notes
Refrigerators storing TCS foods lack thermometers. Ensure all refrigerators with TCS food have accurate thermometers. Corrective Action: Correct prior to next routine inspection.
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4-204.112 (A-D) - Core: Temperature Measuring Devices-Functionality
Feb 5, 2026Routine1 coreA°
No County legal action will result from this inspection.
Inspector's notes
The PIC onsite is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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
2025
Oct 20, 2025Routine1 priority1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Establishment is currently on a stipulated agreement with MCESD at time of inspection establishment found to be in compliance with agreement.Discussed removing unnecessary items from the establishment such as old equipment.
Inspector's notes
Observed PIC handle limes and lemons for drinks with bare hands. PIC re-did drinks using napkin to handle limes.
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PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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. Predefined Comment: Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed tongs hung up with others stored as clean with food debris. PIC placed tongs to be re-washed and sanitized.
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4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.
Apr 3, 2025Routine1 priority1 coreB°
Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspector's notes
Observed pooled raw eggs in metal container sitting on top of ice but not submerged at a temperature of 50*F. Observed raw ground beef, raw chicken and two types of cooked pasta in drawer cooler under grill at a temperature of 45-47*F. Person in charge explained all items have been in cooler for over 4 hours excluding pooled eggs.
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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: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: All TCS foods improperly cold held 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. Corrective Action: Corrected at time of inspection. (4th Consecutive Violation)
Inspector's notes
Observed missing tiles in behind ice machine inside establishment. Premises must be maintained in good repair.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: Physical facility must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. (4th consecutive violation.)
2024
Dec 4, 2024Routine1 priority2 coreB°
Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspector's notes
No CFPM onsite at time of 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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation
Inspector's notes
Observed four types of cheeses, tzatziki, turkey, chicken wings, cooked shrimp, cooked pork, cooked beef salsa, and sour cream all at a temperature between 46-49*F in reach in coolers and prep table coolers on front cook line. Person in charge explained all items have been in reach in coolers for over 4 hours sand discarded items 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. 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. Corrective Action: Corrected at time of inspection. 3rd consecutive violation
Inspector's notes
Observed missing tiles in behind ice machine inside establishment. Premises must be maintained in good repair.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: Physical facility must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. 3rd consecutive violation.
Jul 30, 2024Re-Inspection1 coreA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Suspension has been lifted.
Inspector's notes
Observed missing tiles in behind ice machine inside establishment. Premises must be maintained in good repair.
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Repeat Violation 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. 2nd consecutive violation.
Jul 17, 2024Routine3 priority2 foundation3 coreD°
Predefined Comment: No County legal action will result from this inspection.A pattern of non-compliance for foodborne illness risk factor violation #22, 3-501.16 has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Inspector's notes
No CFPM on sight at time of 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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Observed ice machine with buildup of white, black and yellow organic matter on inside and exterior of ice machine. Person in charge informed ice machine shall be cleaned at a frequency necessary to preclude accumulation of organic matter. Corrective Action: Correct prior to next routine inspection.
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4-602.11 (E) - Core: 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.
Inspector's notes
Observed turkey, ham cooked, green chilis, diced tomatoes, shredded cheese, feta cheese, gyro meat, ground beef, pulled pork, and prime rib all in reach in cooler on prep line with a temperature of 45-50*F at time of inspection. Person in charge explained all items have been in reach in cooler overnight.
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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. 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. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 2nd consecutive
Inspector's notes
Observed no date marking on baked potatoes, chicken salad held in large reach in cooler for over 24hours.
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Repeat Violation 3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. 3rd consecutive violation PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Addl Notes: Observed house made fondue sauce with cream cheese with a date mark of 6/29, carne asada with a date mark of 6/22 and a sauce made using garlic and oil date marked for 5/21. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed stainless steel cleaner stored above food prep top, cheese its and crackers.
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PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Predefined Comment: Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed Prep top and reach in on cook line with an ambient air temperature of 44.6*F at time of inspection.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Person in charge informed they shall work out of large reach in cooler until unit is repaired and holding an ambient air temperature of 41*F. Corrective Action: Correct prior to re-inspection. 2nd consecutive violation.
Inspector's notes
Observed missing tiles in behind ice machine inside establishment. Premises must be maintained in good repair.
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Repeat Violation 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. 2nd consecutive violation.
Feb 9, 2024Re-InspectioncleanA°
Upon re-inspection, violation 31 has been corrected. Observed Ambient air temperature measured with min/max thermometer at 35*F in cook line cooler and 40*F at servers station cooler at time of inspection.No County legal action will result from this inspection.Inspection report was emailed at time of inspectionAward: Not Participating,Signer: Stephanie Mayfield
Jan 31, 2024Routine3 priority3 foundation1 coreD°
This establishment is not participating in the award program at this time and had 3 Priority, 3 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed at time of inspectionRe-inspection for Violation #31 scheduled for 2/7A pattern of non-compliance for foodborne illness risk factor violation #21 , 3-501.17 has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. 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-181.Award: Not Participating,Embargo Lbs: 8,Review Complete: CHECKED,Review Notes: QA - MB,Signer: Sarah Bastdorff
Priority Foundation-6-301.12, Pf: 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.... Observed no paper towels at hand washing sink near main cook line or in front server station. Person in charge informed they shall have a hand drying provision at every hand washing sink. Person in charge restocked paper towel at time of inspection. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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... Observed raw beef stored over diced onions, cilantro, cooked pork and raw fish stored over cooked chicken wings in reach in cooler on cook line. Person in charge informed raw foods shall be stored below ready to eat foods. Person in charge placed raw foods under ready to eat foods at time of inspection. 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.... Observed Cooked chicken wings at a temperature of 45-48*F made the day before in reach in cooler. Ground beef made three days before at a temperature of 47*F-48*F. Shredded cheese at a temperature of 45-46*F placed in the cooler three hours prior to taking the temperature. In reach in cooler on cook line. Observed coleslaw, two tins of ranch, two tins of salsa, and one tin of blue cheese at a temperature of 47-48*F placed in cooler at servers station the day prior. Person in charge informed all TCS foods shall remain at or below 41*F at all times. Person in charge discarded all items that had been in cooler excluding cheese at time of inspection. Correct By: Corrected At Time Of Inspection
Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.... Observed rice made three days prior with no date marking, mashed potatoes made two days prior with no date marking, ground beef made two days prior to inspection with no date marking. Person in charge informed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge added date markings at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Observed sanitizer in 3 compartment sink in bar area above 200ppm tested with test strip. Person in charge informed when using chlorine as a sanitizer it shall remain between 50-100ppm. Person in charge added more water to sanitizer solution at time of inspection. Correct By: Corrected At Time Of Inspection
Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. - Observed Reach in cooler on cook line at an ambient air temperature of 46*F, and reach in cooler at servers station at a temperature of 52.6*F at time of inspection measured with cooper min/max thermometer. Person in charge informed to work out of walk in cooler or working reach in coolers until coolers can maintain a temperature of 41*F or less. Priority Correct By: Correct Prior To Reinspection
Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods... Observed missing tiles in front of ice machine inside establishment. Premises must be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
2023
Oct 25, 2023Routine2 priority1 foundation2 coreC°
This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Conducted with badge #151.Priority Foundation-2-501.11, Pf: Clean-up of Vomiting and Diarrheal Events - No fecal/vomit clean up written procedures available onsite. A food establishment must have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. the procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Provided PIC with written procedures. Fixed at time of inspection. A pattern of non-compliance for foodborne illness risk factor violation # 14, 4-501.114 has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.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,Embargo Lbs: 1,Signer: Ashley Wiberg
Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. In-use 3-compartment sink in bar area found with chlorine sanitizer level at 25 ppm. Person in charge brought level up to 50 to 100 ppm and re-sanitized cups. A chemical sanitizer used in a sanitizing solution for a manual or mechanical warewashing of food contact surfaces must be at proper concentration (50-100 ppm for chlorine sanitizer) in or to allow for proper sanitization of 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. Chicken pot pie filling labeled 10/15 observed in walk-in cooler. Person in charge discarded item. Ready to eat Time/Temperature Control for safety must be disposed at 7 days. 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. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. Baked potatoes, gravy, spaghetti, meat sauce, cole slaw, cut melon, shredded chicken, rice and breakfast burritos found in walk-in cooler and reach-in by cookline found without datemarks per person in charge all items were prepared 24 hours to 3 days prior. Person in charge provided correct datemarks for all items. Time/temperature control for safety food must be datemarked in order to allow for proper disposition at 7 days (open/preparation date + 6 days). 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. Correct By: Corrected At Time Of Inspection
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Air cooler condensate line found draining to handwashing sink. Ice machine box found leaking on floor. Discussed arranging it correctly to discharge to floor drain. Plumbing must be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter - Observed grinder and other tools stored above walk-in cooler. Only necessary items to the function of the establishment must be maintained on premises. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Observed loose baseboards by cookline, hole on wall by beverage filling station, hole above ice machine, and missing tiles in front of ice machine inside establishment. Premises must be maintained in good repair. 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 →