North Restaurant
A°4925 N 40th St, Phoenix 85018
Food Establishment - Eating & Drinking · Permit FD-17407
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
Apr 2, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.No violations noted at time of inspection.
2025
Oct 7, 2025Routine1 coreA°
No County legal action will result from this inspection.Inspection report e-mailed. Of note: discussed importance of keeping in-use shellstock tags in a visible part of the container and preset dining room flatware. Flatware and hollowware that are preset at a dining room table or booth should be protected from contamination by wrapping or inverting.
Inspector's notes
Observed numerous portions of commercially cold-smoked salmon in reduced oxygen packaging labeled "keep frozen" by manufacturer that were being thawed in the walk-in refrigerator. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Correct prior to next routine inspection.
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3-501.13 - Core: Thawing
Jul 9, 2025RoutinecleanA°
No County legal action will result from this inspection.Reviewed chemical/medicine storage procedures.Provided Vomiting and Diarrhea plan and guide handout.
Feb 27, 2025RoutinecleanA°
Due to the violations noted on this inspection report, County legal action may result from this inspection.Inspection report e-mailed. Of note: discussed cooling containers, consumer advisory requirements. A remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Establishment has removed existing water heater and installed 2 tankless water heaters on the roof. Please submit an application, supporting documentation, and fees within 5 business days or legal action may result pursuant to MCEHC Chapter 1, Regulation 4(e). Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyazenergovweb.tylerhost.net/apps/selfservice#/home.
2024
Nov 7, 2024RoutinecleanA°
Due to the violations noted on this inspection report, County legal action may result from this inspection.Inspection report e-mailed.Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Establishment has removed existing water heater and installed 2 tankless water heaters on the roof. Please submit an application, supporting documentation, and fees within 5 business days or legal action may result pursuant to MCEHC Chapter 1, Regulation 4(e). Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.
Aug 27, 2024Routine1 priority1 coreall corrected on siteB°
No County legal action will result from this inspection.Inspection report e-mailed.
Inspector's notes
Container of cream sauce in upper compartment of prep-style refrigerator at pasta/sauté station was measured with internal temperature of 53 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), sauce was portioned and placed into unit less than 1 hour prior to inspection. PIC moved sauce to blast chiller to cool rapidly during inspection - inspector verified 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 deep covered containers of pizza sauce in walk-in refrigerator and containers of blanched (par-cooked) asparagus and broccoli rabe in refrigerated drawers that were all in the process of cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC moved blanched vegetables to blast chiller and poured pizza sauce into shallower containers before moving to blast chiller to cool rapidly. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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.
May 17, 2024RoutinecleanA°
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 delivered via email.Award: Not Participating,Food Manager Licenses: 1,Signer: Kristina Castanon
2023
Nov 29, 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.Report sent via 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181. No County legal action will result from this inspection.Award: Not Participating,Food Manager Licenses: 1,Number of Employees: 1,Signer: Luis Arellano
Repeat Violation 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. >>>Observed in prep table drawers in pizza station and the prep table drawers on the cookline across from the grill with temperature control for safety (TCS) items with a temperature of 47*F - 49*F. The TCS items were salami, aracini, ricotta, meatballs, coucous (cooked), roasted broccolini, and pancetta. Per Person in Charge (PIC) the items were prepped and placed in table 2 hours before inspection. Discussed with PIC TCS items must be cooled using proper cooling methods to ensure that cooling time/temperature parameters are met. Proper cooling methods include use of shallow pans, leaving items unlidded and unstacked on top shelf of walk in for maximum air flow, utilizing ice/ice wands, and using rapid cooling equipment. PIC immediately put TCS items in chill blaster to rapidly cool . Discussed with PIC the prep tables are for cold holding and not cooling TCS items. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Sep 7, 2023Routine1 priority1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed to 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Embargo Lbs: 32,Food Manager Licenses: 1,Signer: Leonard Davis
PRIORITY VIOLATION-3-501.14, P: 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. Observed roasted tomatoes on tray in blast chiller at 68-73*F. Employee stated tomatoes were made at approximately 7am same day, approximately 7 hours prior to inspection. Also observed cooked braised short ribs at 60-72*F in walk-in. Employee stated short ribs were put into blast chiller at approximately 10am, approximately 4 hours prior to inspection, and placed into walk-in right before inspection began at 2pm. Blast chiller was observed at 78-79*F. Blast chiller is not working in a capacity to efficiently cool TCS items below 70*F nor below 41*F within cooling parameter. PIC could not provide cooling logs for tomatoes nor short ribs. Items were discarded. TCS items must cool from 135-70*F and from 70-41*F in an additional 4 hours to prevent growth of pathogens. Observed cooling temp log from 9/5 with items exceeding 2 hour cooling parameter of 135-70*F with no action taken after missed parameter. If TCS items fail to reach from 135-70*F within 2 hours, item should be re-heated to 165*F and cooling process re-started. 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. Observed several TCS items being cooled in a blast chiller that was observed to not effectively cool a TCS item within the 6 hour cooling parameter. Also observed soup cooling in a plastic cambro more than a foot deep of product without ice wand or ice bath. PIC had soup transferred to shallower pans and TCS items still within cooling time parameter moved to walk-in to finish cooling at time of inspection. Proper cooling methods should be used when cooling TCS foods such as equipment that has the capacity to efficiently cool TCS items, utilizing shallow pans, not stacking/lidding product, and other ways of helping items cool efficiently and properly to prevent growth of pathogens. 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 →