Avista
B350 E Eva St, Phoenix 85020
Food Establishment - Eating & Drinking · Permit FD-22980
Score based on 13 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history13 on record
2026
Jun 2, 2026Routine1 priority1 foundation3 coreB
Provided the PIC with when to wash hands handout.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Employee handling dirty equipment in ware wash area went to handle clean items without washing hands. Employee was asked to wash hands when changing tasks. Ensure that employees wash hands after engaging in activities that may contaminate hands. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.
Inspector's notes
No paper towels or hand drying device available at hand wash sink at the employee bathroom area. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: No soap provided at the hand wash sink at the employee bathroom area. PIC provided soap. Ensure that public/employee handwashing facilities are provided with a suitable hand cleanser. Corrective Action: Corrected at time of inspection.
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6-301.12 - Priority Foundation: 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.
Inspector's notes
Raw fish stored below raw chicken items and raw ground beef in the walk in cooler. *All items were stored on sheet trays and covered. The PIC relocated the raw fish to proper location. Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.
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3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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.
Inspector's notes
Juice nozzles in the server pass thru area with excess soil residue along interior of nozzles. Ensure that non TCS equipment items are cleaned at least every 24 hours when in use and are clean to sight and touch. 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
The walls next to the mop sink have multiple holes and a board that is taped and hanging. The wall next the employee bathroom is is disrepair and has torn drywall. Ensure that the walls are repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.
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6-201.11 - Core: Floors, Walls and Ceilings-Cleanability
Feb 25, 2026RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection. Discussed the ice machine in the server's area. Discussed caulking the handwashing sink near the dish machine and providing a waste can with a lid and U-shaped toilet seat in the employee restroom.
2025
Nov 18, 2025RoutinecleanA
No County legal action will result from this inspection.Reviewed approved pest control methods.Reviewed cooling parameter requirements: Cooked TCS foods must cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less.
Sep 16, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: 5 Food borne illnesses; 9 food allergens. Recommend: adding missing screws to air vents in ceiling; deep clean bottom wall in dirty dish pit area; dusty areas by a/c unit vents.Of note: Establishment has work order to repair hand sink in employee restroom.
Jun 16, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: access and stocking procedures at employee hand sink.Recommend: adding missing screws to air vents in ceiling; deep clean bottom wall in dirty dish pit area; dusty areas by a/c units.
Mar 14, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: priming low temperature chlorine dish machine. Single glove usage. Recommend: adding new electrical box above door entrance, dust tong holding area; deep clean walls around dish pit area.
2024
Oct 31, 2024Re-Inspection1 priorityB°
Person in charge submitted electronically to inspector correction of re-inspection issue.
Inspector's notes
Inside hot box large tray of cooked sausage with internal temperatures of 118-125*F. Notified Person In Charge (PIC). PIC stated cooked chicken tray was placed 1 hr prior to inspection start time. PIC confirmed temperatures of cooked sausage. PIC decided to reheat and cool improperly hot holding cooked sausage. Verified after 30 minutes. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. 2nd Consecutive Violation.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.
Oct 21, 2024Routine1 priority1 foundationB
Predefined Comment: No County legal action will result from this inspection.Of note: Establishment is repainting all walls. Reviewed and discussed: hand washing procedures; air drying clean utensils. Recommend: re-sealing walk in floors. Adjusting light shields inside main hood vent. Verified: no tcs foods kept inside Second Floor Memory Care area.A pattern of non-compliance is developing for Priority Foundation violation # [21], [3-501.16(A)(1)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Inspector's notes
Inside hot box large tray of cooked sausage with internal temperatures of 118-125*F. Notified Person In Charge (PIC). PIC stated cooked chicken tray was placed 1 hr prior to inspection start time. PIC confirmed temperatures of cooked sausage. PIC decided to reheat and cool improperly hot holding cooked sausage. Verified after 30 minutes. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. 2nd Consecutive Violation.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.
Inspector's notes
Observed at time of inspection no Quat ammonia test strips. Establishment is actively using Quat ammonia to clean food contact surfaces throughout the establishment. ===Proper test kit is not present to measure chemical sanitizer concentration for the sanitizer that is being used. Corrective Action: Correct prior to re-inspection.
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4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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.
Aug 14, 2024Routine1 priority1 foundation2 coreB°
Predefined Comment: No County legal action will result from this inspection.Establishment has work order to repair oven doors. Light fixture above ovens. Reviewed and discussed: no children or diaper changing permitted inside kitchen or kitchen areas. Recommend: deep cleaning below dish pit wall areas.Of note: Establishment has memory care wing on second floor. If continue storing tcs foods (Milk/yogurt/ice creams/meat sandwiches/etc, inside black homestyle refrigerator will require a class 2 food permit Service Kitchen.
Inspector's notes
Observed by toaster section burned/warped/cracking wall. Notified Person In Charge(PIC). Discussed in previous inspection to replace damaged FRP. ====Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.
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6-201.11 - Core: Floors, Walls and Ceilings-Cleanability
Inspector's notes
Inside hot box large tray of cooked chicken with internal temperatures of 122-132*F. Notified Person In Charge (PIC). PIC stated cooked chicken tray was placed 1 hr prior to inspection start time. PIC confirmed temperatures of cooked chicken. PIC decided to discard improperly hot holding cooked chicken. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.
Inspector's notes
Observed dish machine vent severely rusting on all sides. Notified Person In Charge (PIC). Discussed in previous two inspections this year to address. ====Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Corrective Action: Correct prior to next routine inspection.
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4-201.11 - Core: Equipment and Utensils-Durability and Strength
Inspector's notes
At time of inspection no toilet tissue was inside employee restroom. Notified Person In Charge (PIC). PIC restocked restroom with toilet tissue. ========A supply of toilet tissue shall be available at each toilet. Corrective Action: Corrected at time of inspection.
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6-302.11 - Priority Foundation: Toilet Tissue, Availability
Jun 5, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Reviewed and discussed: cooling procedures; handwashing procedures. Recommend: De-rust main dish machine hood vent. Re-seal main walk in flooring. Sher-mitt poly grill glove.Provided Maricopa County Handouts: Cooling; handwashing; temperature log. Emailed copy of inspection report to the establishment. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, 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-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)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 anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request?Form-181Award: A,Signer: Michael Hill
Feb 21, 2024Routine2 priority1 coreC
This establishment received a(n) C Grade and had 2 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Calibrated thermometers. Recommend: maintenance/replace Avantco reach in unit. De-rust main dish machine hood vent. Core Violations #53 Core observed during this inspection.Emailed copy of inspection report to the establishment. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, 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-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)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 anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request?Form-181Signer: Steven Harts,Award: C
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. ===Observed employees using low temperature chlorine dish machine with 0ppm Chlorine with inspector and establishment test strips. Notified Person In Charge (PIC). Employees replaced chlorine sanitizer and primed unit to 100ppm chlorine concentration. Notified PIC to have employees re-sanitize all prior food contact equipment. ===Proper sanitizer concentration for chlorine is 50-100ppm to sanitize safely. 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
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ===Observed ambient temperature of Avantco Reach in unit at 50*F with internal thermometer. Min max thermometer read 46.8*F ambient temperature. TCS foods at: cut turkey at 46*F; cut ham at 40*F; Shredded cheeses at 46*F; cut lettuce at 44*F. Per employees the unit was stocked up at 10am, time of inspection is 1:40pm. Notified Person In Charge (PIC). PIC confirmed all temperatures and moved all tcs foods to cool to 41*F in walk in freezer. Confirmed after 20 minutes. ===========Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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-6-201.11, C: Floors, Walls and Ceilings-Cleanability. ====Observed missing wall to right side wall area inside mop sink room; fire/warmer damage to wall by toaster; missing cove base all along the low temperature chlorine dish machine wall; exposed concrete floor all along all the storage side wall; warped wall areas around walk in freezer unit. Notified Person In Charge (PIC). ====Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection
2023
Nov 15, 2023Routine2 priority1 coreall corrected on siteC
This establishment received a(n) C Grade and had 2 Priority, 0 Priority Foundation violations on this inspection.Reminder: In facilities serving a highly susceptible population, raw shell eggs may only be used for hard boiling or as an ingredient in baking mix for shelf-stable products such as cakes, muffins, brownies, etc.Discussed when to wash, date marking, and proper ware washing procedures with the PIC. For additional resources please visit-https://www.maricopa.gov/4533/English-AMC-ToolboxEmailed the inspection report.No County legal action will result from this inspection.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: C,Signer: Ben Greer
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.----Employee at the ware wash area was handling dirty dishes then went to handle clean dishes without washing hands. Two separate employees observed touching their face/head then went to handle food items and clean equipment without washing hands. All employees were asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing 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.---Employee observed washing a cutting board in the soapy/soaking container next to the ware wash machine. *The employee used the soap, did not rinse, then proceeded to get a container of bleach and poured it over the cutting board. The PIC instructed the employee to properly wash, rinse, and sanitize the cutting board. Ensure that equipment/utensils are exposed to chemical sanitizer for proper length of time according to manufacturer’s directions. Correct By: Corrected At Time Of Inspection
Core-2-402.11 , C: Effectiveness-Hair Restraints-----Employee with excessively long unrestrained hair handling food items. The PIC instructed the employee to restrain their hair. Ensure that kitchen personnel wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. Correct By: Corrected At Time Of Inspection
Sep 5, 2023RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No violations noted at time of inspection.No County legal action will result from this inspection.Inspection report emailed and verified. 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-RequestForm-181or call 602-506-6824.Award: A,Food Manager Licenses: 1,Signer: Ben Greer
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 →