The Arrogant Butcher
A°2 E Jefferson St, Phoenix 85004
Food Establishment - Eating & Drinking · Permit FD-18171
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
Apr 10, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.No violations noted at time of inspection. Reviewed with person in charge about cooling methods, cold holding, and shellstock tag requirements.
2025
Nov 24, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
Jun 4, 2025RoutinecleanA°
No County legal action will result from this inspection.Note: Discussed proper handling of ice bins when filling.
Feb 5, 2025RoutinecleanA°
No County legal action will result from this inspection.
2024
Sep 16, 2024Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.Note: Discussed proper documentation of time as control items.
Inspector's notes
Observed container of short ribs with datemarking of 09/07 and metal pan of prime ribs with no datemarking in walk-in unit at time of inspection. PIC stated datemarking on short ribs container is an old date stamp and the short ribs were prepped on 09/15. Prime ribs were prepped on 09/15 as well, per PIC. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.
Show full county text
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.
May 22, 2024Routine1 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.No County legal action will result from this inspection.Inspection rights accepted by Keon S.Inspection report emailed and confirmed by person in charge. 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-RequestForm-181.Award: Not Participating,Food Manager Licenses: 1,Signer: Keon S.
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 cooked salmon cooking in the walk in cooler but having a lid placed on the container (trapping the heat). Person in charge states the salmon has been cooling for less than 5 hours but had an internal temperature of 52*F. Person in charge placed the salmon in the blast chiller to finish off cooling. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection
Feb 28, 2024Routine1 priority1 foundationB°
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection rights with Ismael L.Inspection report emailedInspection conducted with RS#1197Discussed with person in charge proper usage of time as a control and cooking of roast parameters for prime rib. Establishment is conducting reduced oxygen packaging and sous vide for ribs. Provided contact information for the variance program to help ensure processes utilized do not need a variance. 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-RequestForm-181Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Ismael Lopez
Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; 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/4616/25575/AMC-Toolbox---Cooking. At the time of inspection, no policy or documentation was present for chicken that is cooked using a non-continuous cooking method. Per PIC chicken wings are cooked to ~ 155*F, cooled, and then held cold until use, where they are then cooked to 165*F for service. Provide a policy for non-continuous cooking or cook all chicken to 165*F prior to cooling. Correct By: Correct Prior To Reinspection
Repeat Violation https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. A pan of cooked chicken at 112*F and was hot holding at the cookline. Per, person in charge (PIC) the chicken was holding for less than 2 hours and was retuned to the cookline to reheat properly to 165*F prior to returning to holding. Ensure all time temperature controlled for safety items are held hot at 135*F or above. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st
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. At the time of inspection, numerous items in the top section and draws of the refrigerated preparation tables at the cook line including cooked Brussel sprouts, cooked tomatoes, roasted cauliflower were cold holding at , cut kale, were holding at 52-73*F were holding cold. Per PIC the items were cooked or prepped and placed in the preparation tables less than 2 hours earlier for use. The person in charge had employees place the items in the walk in blast chiller to reach proper cold holding temperature. Ensure all TCS items are held cold at 41*F or below. Correct By: Corrected At Time Of Inspection
2023
Nov 27, 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.Inspection rights accepted by Robby M.Inspection report emailed and confirmed by person in charge. 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-RequestForm-181.Award: Not Participating,Food Manager Licenses: 1,Signer: Robby McCune
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.---Observed mashed potatoes and pulled pork in a hot well being doubled pan and having internal temperatures of 113-128*F. Person in charge states they were placed in the well after being reheated less than 2 hours. Person in charge reheated these foods to 165*F before being placed in the hot well again. Discussed how all time/temperature control for safety (TCS) foods that are hot held must have an internal temperature of 135*F or hotter to prevent bacterial growth. 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.---Observed heated butter being kept on time as a public health control with no time stamp. Heated butter was above 135*F at the time of inspection and was time stamped appropriately at the time of inspection. Discussed the importance of following Time as a Public Health Control procedures to ensure food safety. 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 →