KFC
A2902 N 7th Ave, Phoenix 85013
Food Establishment - Eating & Drinking · Permit FD-22128
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history7 on record
2026
Jun 5, 2026Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.Discussed handwash sink by drive through window to be draining slowly and replacing food contains so they are in good repair and easily cleanable.
Inspector's notes
Observed grease and food debris on floor by friers and food debris on shelving racks in hot holding equipment. 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. Corrective Action: Correct prior to next routine inspection.
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6-501.12 - Core: Cleaning, Frequency and Restrictions
2025
Sep 30, 2025Routine1 priority1 coreB
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: handwashing, temperatures for warewashing, usage of test strips, storage of dirty dishes, bodily fluid clean up kit, building/equipment maintenance for walk-in refrigerator and freezer
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed coleslaw in cold holding unit on prep line with an internal temperature of 47*F. Person in charge could not determine when foods were no longer holding at 41*F. Person in charge voluntarily discarded. 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: 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.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed cold holding unit at prep line with an ambient temperature of 47*F. Person in charge to place work order and hold all temperature-controlled foods in walk-in refrigerator until unit is able to hold an ambient temperature of 41*F or below. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.
Apr 24, 2025Re-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.
Inspector's notes
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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
Apr 23, 2025Routine1 priority1 coreB
Predefined Comment: No County legal action will result from this inspection.Re-inspection: 4/24/25
Inspector's notes
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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
Inspector's notes
Observed 0 ppm quat sanitizer in 3-compartment sink and three sanitizer buckets actively being used. Observed no sanitizer, establishment was out. Notified person in charge and they will get sanitizer within 24 hours. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge will wait to sanitize dishes until they get it. Correct within 24 hours. Re-inspection: 4/24/25
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PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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.
2024
Oct 31, 2024Routine1 coreall corrected on siteA
No County legal action will result from this inspection.
Inspector's notes
A food employee was wearing several bracelets on their arm. Restrictions on jewelry were discussed with the person in charge. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Items of jewelry such as rings, bracelets, and watches may collect soil and the construction of the jewelry may hinder routine cleaning. As a result, the jewelry may act as a reservoir of pathogenic organisms transmissible through food. Corrective Action: Corrected at time of inspection.
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2-303.11 - Core: Prohibition-Jewelry
May 24, 2024Routine1 priority2 coreB
No County legal action will result from this inspection.This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection. The inspection report was emailed.------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: B,Embargo Lbs: 2,Signer: George Almanza
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. -- Coleslaw, which was being held top level of the order preparation line, was at from 43°F to 47°F depending on the area probed. Temperatures were verified by the person in charge (PIC) using the establishment's thermometer. The coleslaw was discarded (see embargo). -- The PIC stated that the unit was being worked on. Advised the PIC to use ice around pans of time/temperature control for safety (TCS) food until the unit is working properly. *** 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. Correct By: Corrected At Time Of Inspection
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment -- The cold well on the top level of the order preparation line is not holding TCS foods at 41°F or less. Repair. Correct By: Correct Prior To Next Routine Inspection
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained -- The drain pipe on the food prep sink is not secured to the sink; a single-serve plastic cup is being used to support the pipe. Secure the pipe to the sink so that it is water tight and not loose. Correct By: Correct Prior To Next Routine Inspection
2023
Jul 27, 2023Routine1 priority1 foundation1 coreB
This establishment received a(n) B Grade and had 1 Priority and 1 Priority Foundation violations on this inspection.Discussed establishment procedures regarding: cleaning frequency, hand washing, usage of gloves, and building maintenance. No County legal action will result from this inspection.Inspection report emailed.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Award: B,Signer: Dawn Brown
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. No paper towels available at hand wash station near 3-compartment sink. A way to properly dry hands must be available at all hand wash stations. Person in charge stated dispenser is broken and placed paper towels on top of dispenser at station. Correct By: Corrected At Time Of Inspection
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. Fried chicken in hot holding unit with an internal temperature of 130*F. Person in charge stated food was placed in unit within one hour prior to inspection. All hot temperature controlled foods should be held at a temperature of 135*F or above at all times. Person in charge removed chicken and began prep and cooling process with same chicken for pot pies. Chicken reached a temperature of 70*F within 1 hour. Correct By: Corrected At Time Of Inspection
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Large hot holding unit near hand wash sink unable to hold power, causing no direct heat to food for extended periods of time. Leak at walk in refrigerator and freezer unit. Extensive wear on metal plating in raw chicken walk-in refrigerator near mop sink, exposing underlining. Tiling and plating on small piping missing on mop sink near 3-compartment sink. All areas and equipment should be smooth, easily cleanable, in good repair, and functioning properly. Person in charge to place work order for all issues noted. 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 →