DraftKings
A°8243 E Bell Rd, Scottsdale 85260
Food Establishment - Eating & Drinking · Permit FD-23-00437
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 history14 on record
2026
Mar 31, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
2025
Dec 11, 2025Re-Inspection1 coreA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
Inspector's notes
Observed both dishwashers at the bar with "broken, do not use" signs at the time of inspection. Per PIC, dishwashers at the bar do not dispense sanitizer and do not work properly. 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. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
Dec 2, 2025Routine2 priority1 foundation3 coreC°
Predefined Comment: No County legal action will result from this inspection.Discussed with PIC: cooling pizza sauce, outer openings, parasite destruction letter easily accessible, chemical dispenser connection
Inspector's notes
Observed raw chicken stored above raw fish in the reach in fridge by the cookline at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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
Observed dark organic matter on the soda guns in the bar area and in the ice machine by the ice shoot at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. 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
Observed queso cheese 71-80*F and pulled pork 49*F in the reach in fridge by the cookline at the time of inspection. 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 PIC, TCS food items were portioned out less than an hour prior from the walk-in cooler and were placed back in the walk-in cooler to cool to 41*F or lower at the time of inspection. Second consecutive repeat violation. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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 both dishwashers at the bar with "broken, do not use" signs at the time of inspection. Per PIC, dishwashers at the bar do not dispense sanitizer and do not work properly. 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. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
Inspector's notes
Observed no irreversible measuring device at the time of the inspection for the high temperature dishwashing machine.
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4-302.13 - Priority Foundation: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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. Predefined Comment: Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection.
Inspector's notes
Observed the pipe below the handwashing sink not fully connected and leaking water at the time of inspection. All plumbing must be maintained in good repair at all times. Manager tightened the pipe below the handwashing sink and fixed the leak at the time of inspection. Corrective Action: Corrected at time of inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Aug 19, 2025Routine2 priority1 coreC°
No County legal action will result from this inspection.Establishment is not approved for outdoor cooking/smoking. Discontinue use of outdoor smoking until outdoor cooking variance is obtained. Reviewed with manager: food manager certifications, time as a public health control procedures.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. 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
Inspector's notes
On cook line, fried chicken/ 110*F and fried chicken wings/ 125*F out of internal temperatures. Per manager, chicken was prepared <1 hour. Employee discarded fried chicken and fried chicken wings for quality. Recommended using time as a public health control for temperature control for fried chicken and fried chicken wings. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. 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
On cook line, in cold holding open well, TCS foods (cut cabbage, hummus, pico salsa, shredded cheese, cooked corn on the cob) with internal temperatures of 50*F-65*F. Per manager, TCS foods were in cold holding well >4 hours. Cut cabbage, hummus, pico salsa, shredded cheese, cooked corn on the cob were discarded. See embargo form. Discontinue use of cold holding open well for storing of TCS foods until able to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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.
May 1, 2025Routine2 priorityall corrected on siteC°
No County legal action will result from this inspection.Reviewed with managers: use of lids on open prep coolers to maintain temperatures.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
At bar, employee handled ready to eat cut fruit with bare hands. Cut fruit and drinks were discarded. Use provided picks or tongs when adding fruit to drinks. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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
At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Discontinue use of warewashing machine until repaired and use main warewashing machine for all warewashing purposes. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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
Dec 18, 2024Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Inspector's notes
In prep area, employee handled trash can then handled spice containers with same gloved hands without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. 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.
Jul 16, 2024Routine1 priority1 foundationall corrected on siteB°
No County legal action will result from this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Inspector's notes
In walk in cooler, cooked queso/ 55*F-60*F and cooked bolognese sauce/ 52*F-58*F out of internal temperatures. Per date sticker, queso and bolognese were prepared the previous day. Cooked queso sauce and cooked bolognese sauce were discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: 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.
Inspector's notes
On cook line, cooked chicken thighs use time as a public health control. At time of inspection, chicken thighs were not marked with start and/or discard time. A written procedure was also written at time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: 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.
Feb 28, 2024Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation Violations on this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.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: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 2,Signer: Matthew O'Harris
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. .................On cook line, employee handled raw chicken, removed gloves, then donned new gloves, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection
2023
Oct 26, 2023Routine2 priorityall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation Violations on this inspection.Provided Maricopa County handouts for food borne diseases/symptoms and cleaning d/v accidents.Reviewed with managers: high temperature thermometers, storage of in use utensils, handwashing when handling raw proteins, cooling methods, bare hand contact.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Establishment has provided protection for the kitchen with self-closing eliason doors with gaskets. Bar is set up as an outdoor bar. Air curtains are not required at this time for sliding doors/windows as long as equipment/layout/openings do not change.Correct the following items prior to your routine inspection:1) Install an ASSE 1022 on all water lines to coffee/tea/juice machines.2) Provide a hard-piped drain line for small dish machines, as discussed on site.3) Secure all water lines so they are at least 6" off the floor and above any drain lines.4) Provide test reports for all testable backflow. PIC states backflow has been tested but reports have not been received from testing company.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.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: Not Participating,Embargo Lbs: 100,Food Manager Licenses: 2,Signer: Matthew O'Harris
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. ............At in use bar high temperature warewashing machine, at dishware surface, final rinse with a temperature of 124*F, taken with inspector min/max irreversible waterproof thermometer. Discontinue use of bar high temperature warewashing machine until repaired. All glassware will be warewashed in main high temperature warewashing machine. After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71*C (160*F) as measured by an irreversible registering temperature indicator. Correct By: Corrected At Time Of Inspection
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. ............In walk in cooler, marinara sauce with internal temperatures of 44*F-46*F. Per date stickers, marinara sauce was prepared the previous day. Marinara sauce was discarded. See embargo form. Discussed proper cooling temperatures and methods with managers. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection
Oct 13, 2023Reviewnot scoredclean
Final Construction. Walked with Nick and Jake, E&D Class 4, 10+ seating.Establishment has provided protection for the kitchen with self-closing eliason doors with gaskets. Bar is set up as an outdoor bar. Air curtains are not required at this time for sliding doors/windows as long as equipment/layout/openings do not change.On the patio is a small wait station with a hand sink. Also, near this station is a room with a walk-in cooler for beer and soda bag-in-box.Correct the following items prior to your routine inspection:1) Install an ASSE 1022 on all water lines to coffee/tea/juice machines.2) Provide a hard-piped drain line for small dish machines, as discussed on site.3) Secure all water lines so they are at least 6" off the floor and above any drain lines.4) Provide test reports for all testable backflow. PIC states backflow has been tested but reports have not been received from testing company.No County legal action will result from this inspection.Report emailed.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.
Oct 11, 2023Reviewnot scoredclean
Construction Inspection. Walked with Jake and Nick. Establishment nearly complete, but not ready for Final.Correct the following items for Final:1) Install an RPZ (ASSE 1013 such as a Watts 009) on water lines to all glass rinsers.2) Re-plumb all drip trays so that they drain to a floor sink; they cannot drain into dump sinks, hand sinks, etc.3) Shorten drain for prep sink, and elevate/elbow drain for soda tower in waitstaff area, so that drains have a minimum 1” air gap at floor sinks.4) Ensure all relief vents for RPZ are plumbed with a drain to a floor sink.5) Trim all foamed chases flat, and seal foam with caulk, silicone, elastek, or similar.6) Seal all penetrations in both mop sink closets. 7) Ensure light for walk-in freezer is functional.8) Provide cove base outside walk-in units.9) Flash off both sides of walk-in units to walls.10) Ensure bar refrigeration is holding at 41*F or less.No County legal action will result from this 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 602-506-6824.
Oct 6, 2023Reviewnot scoredclean
Construction Inspection - virtual entry, inspection via FaceTime. Met with Jake.Verified walk-in cooler and freezer holding at appropriate temps (walk-in around 40*F, freezer around 0*F. ). Establishment is approved to stock and train but not to serve the public at this time.No County legal action will result from this inspection.Report emailed.Construction Inspection. Scheduled site visit - GC not on site.Establishment not ready for equipment inspection.No County legal action will result from this 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 602-506-6824.
Oct 3, 2023Reviewnot scoredclean
Construction Inspection. Walked with Jake and Nick. Project about 85% complete, not ready for Final.Walked site and reviewed work done to date. Discussed backflow and trim/detail items. No County legal action will result from this inspection.Report emailed.Construction Inspection. Scheduled site visit - GC not on site.Establishment not ready for equipment inspection.No County legal action will result from this 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 602-506-6824.
Sep 20, 2023Reviewnot scoredclean
Equipment Inspection. Virtual walk-thru via FaceTime. Met with Jake and Nick. Project about 70% complete.Reviewed site and work done to date. Discussed bar equipment and finishes. Discussed backflow for garbage grinder at pre-rinse sink.No County legal action will result from this 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 602-506-6824.
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 →