Elliott's Steakhouse
A°81 W Boston St, Chandler 85225
Food Establishment - Eating & Drinking · Permit FD-23-00031
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 history11 on record
2026
Apr 8, 2026RoutinecleanA°
No County legal action will result from this inspection.No violations noted at time of inspection.
2025
Dec 9, 2025RoutinecleanA°
No County legal action will result from this inspection.Report emailed. Discussed with person in charge (PIC) when using ROP packaging to date mark when the product was packaged in the reduced oxygen packaging and must be removed within 48 hrs.
Aug 7, 2025RoutinecleanA°
No County legal action will result from this inspection.Report emailed. Discussed with person in charge, even when frozen, ROP packaging must be removed after 48 hours.
Mar 25, 2025Routine2 priority1 foundationall corrected on siteC°
No County legal action will result from this inspection.Report emailed to person in charge (PIC) Discussed with PIC food-contact surfaces must be smooth, non-absorbent, and easily cleanable.
Inspector's notes
No hand drying provision at the hand wash sink next to the warewashing area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. 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
In the left cold table, observed sliced butter with internal temperature of 52 degrees F. In the right cold table observed bacon wrapped jalapenos with an internal temperature of 53 degrees F and blue cheese with an internal temperature of 55 degrees F. In the reach in under the right cold table, observed raw beef with an internal temperature of 62 degrees F. PIC stated all items were prepared same day and had been there less than an hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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 ROP packaged fish in the walk in cooler. Chef stated fish comes in fresh and they portion the fish out for ROP packaging and keep in the walk in cooler for up to 3 days. Except for fish that is frozen before, during, and after packaging and bears a label indicating that it is to be kept frozen until time of use, a food establishment may not package fish using a reduced oxygen packaging method. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. PIC removed fish from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-502.12 (A, B4, C, D2b-e and E1) - Priority: Reduced Oxygen Packaging, Criteria. 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/3978/Food-Variances.
2024
Dec 12, 2024RoutinecleanA°
No County legal action will result from this inspection.Report sent by email.IMPORTANT: You must register with our new Permit Center System to be able to pay permit fees, update permit information, apply for remodels etc. Go to https://www.maricopa.gov/6003/Maricopa-Countys-New-Permit-Center to apply for Permit Center. Be sure to use the same email address that was entered in our old system.
Oct 29, 2024Routine2 foundationall corrected on siteB°
No County legal action will result from this inspection.Discussed with person in charge guidance for reduced oxygen packaging without a variance. If establishment is using reduced oxygen packaging to seal product for more than 48 hours, a HACCP plan will be required. Provided person in charge a copy of guidance on reduced oxygen packaging without a variance. Report emailed to person in charge.
Inspector's notes
Upon reviewing shellstock tags, tags did not have a date when the last Shellstock from container is sold or served. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.
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3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.
Inspector's notes
Observed a deep plastic container of French onion soup in the walk-in with an internal probed temperature of 112 degrees F. Person in charge stated items had been placed in the walk in a little over an hour prior. TCS (Time and temperature control for safety) 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. Moved French onion soup to ice bath to rapidly cool. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: 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.
May 10, 2024Routine1 coreall corrected on siteB
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation 1 core violations on this inspection.Discussed vacuum packed variance requirement if needed with Sous Chef.No County legal action will result from this inspection.Inspection report emailed to Owner.****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-Request-Form-181 or call 602-506-6824.Award: B,Signer: Aaron Rickel, Sous Chef
Core-3-302.11 (A3-8) , C: 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. Frozen Raw Chicken observed stored above frozen raw pork. Sous Cheff rearranged raw chicken to the lower shelf during inspection. Correct By: Corrected At Time Of Inspection
2023
Nov 27, 2023RoutinecleanA
This establishment received a(n) _ AGrade and had0 _ Priority, 0_ Priority Foundation violations on this inspection.No County legal action will result from this inspection.report emailedThe 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-Request-Form-181 or call 602-506-6824.Award: A,Signer: Gavin -PIC
Aug 3, 2023Reviewnot scoredclean
Final Construction inspection conducted with owner Gavin J. Construction completed and approved. Inspection report was emailed to Gavin J.***Went over menu with owner and discussed requirements for any special processes, shell stock tag requirements, and adding asterisk's to the final menu where needed.***Note that the three tankless water heaters are installed above ceiling in the women's restroom.Correct the following items prior to routine inspection:1) Provide splash guards to the right side of each glass rinser/dipper well station.2) Silicone all bar equipment to the wall or flash off the gaps where needed.3) Repair the exposed wood underneath the bar countertop and provide a semi/high gloss paint (light in color) over the wood.4) Finish adding silicone around all built-in bar countertop equipment.5) Provide additional lighting in both expo areas. This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select Pay a Fee at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.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 602-506-6824 A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No County legal action will result from this inspection.
Aug 1, 2023Reviewnot scoredclean
Conducted onsite visit to discuss construction related items with Gavin J.Okay to stock and train***Went over menu with owner and discussed requirements for any special processes, shell stock tag requirements, and adding asterisk's to the final menu where needed. ***Note that the tankless water heaters are installed above ceiling in the women's restroom. Inspection report was emailed to Gavin J.Correct the following items prior to final on 8/3/2023:1) Reroute the drain line for the faucet filler and ice bin to the floor sink. Do not drain into the mop sink basin.2) Provide a faucet for the upstairs mop sink. Flash off the voids around the mop sink basin.3) Provide a TC of O or C of O for the building.4) Ensure restroom and bar hand sinks have hot water (100-110’F), and all other sink fixtures in the bar have at least 110’F of hot water. 5) Provide funnel drains below the relief port of all RPZ backflow devices. 6) Test and certify all testable backflow devices and provide the test reports. 7) Finish adding in rigid drain lines for the keg system, sinks, ice wells and dish washers. 8) Ensure dish washers in the bar have a final chemical concentration of 50-100 ppm.9) Provide FRP to the wood underneath the RO system. Silicone around edges and in any gaps.10) Provide two pieces of plexi glass or a material that is smooth, easily cleanable and non-absorbent behind the keg system and faucet filler. 11) Provide high temperature silver colored silicone to any gaps near the hood.12) Provide splash guards to the right side of the dipper well/rinse stations. 13) Seal in any holes below the 1st floor expo area, and underneath the bar top. If foam is used, trim the foam and provide silicone or semi/high gloss paint (light in color) over the foam.14) Paint the substrate (semi/high gloss) light in color underneath the expo/service countertops.15) Ceilings in expo areas should be light in color. Provide additional lighting in both expo areas.16) Completely silicone all bar equipment to the wall. Discussed providing a cleaning SOP for the bar equipment. 17) Finish removing all packaging from equipment. Please continue with construction according to plans, stipulation letter, and inspections. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. 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 602-506-6824.No county legal action will result from the inspection.
Jul 28, 2023Reviewnot scoredclean
Equipment inspection conducted with owner Gavin J. At the time of this inspection, this project was about 90% complete. Inspection report was emailed to Gavin J.Correct the following items prior to final inspection:1) Provide the TC of O or C of O from the city of Chandler. 2) Ensure all hand sinks have a hot water temperature of 100-110’F and all other sink fixtures have a hot water temperature of 110’F or higher.3) Ensure all cold holding equipment is turned on and is holding at 41’F or below. 4) Remove any copper or brass down stream of the RO backflow and the RO system. This includes any fittings, lines or shut off valves. 5) Finish installing the RPZ backflows on upstream of each glass rinser in the bar. Provide a funnel drain below each relief port and drain to the floor sink.6) Finish installing ASSE 1022 dual check valves on each faucet filler and any non-carbonated beverage equipment connected to a water line. 7) Test and certify all testable backflow devices. 8) Provide rigid drain lines for all equipment in the bar. Provide a 1-inch air gap for all drain lines over the floor sink. Do not use zip ties to hold drain lines together. Provide metal hose clamps or equivalent. 9) Provide two pieces of plexi glass or a material that is smooth, easily cleanable and nonabsorbent behind the keg system and faucet filler.10) Finish securing the plexi glass behind the bar.11) Ceilings in expo area should be light in color. Provide brighter lights or additional lighting for cleaning purposes. 12) Flash off the void surrounding the mop sink basin upstairs. 13) Provide a rubber vinyl cove base to the wall and floor juncture in the basement, and in the 1st floor expo area, and around the toe kicks of the cabinets. 14) Provide the stainless steel flashing to the left side of the hood.15) Silicone behind/sides of all sink fixtures. 16) Provide missing clean out covers throughout.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the inspection.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB
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 →