Ray's Pizza
B15603 N 59th Ave, Glendale 85306
Food Establishment - Eating & Drinking · Permit FD-23-00749
Score based on 11 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history12 on record
2026
Jun 30, 2026Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed meatballs and marinara sauce with an internal temperature no higher than 115°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC the meatballs were made and put in hot holding unit at 11:00AM. All TCS foods improperly hot held were discarded by PIC at time of inspection. 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.
Apr 8, 2026RoutinecleanA
No County legal action will result from this inspection.
2025
Nov 6, 2025RoutinecleanA
No County legal action will result from this inspection.
Jul 9, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed cooked chicken wings (89-101°F) sitting out on the counter. Staff stated the wings had been cooked less than one hour before the temperature measurement. Staff moved the cooked wings to the walk-in to actively cool at time of inspection. Cooked TCS foods must be ACTIVELY 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. Discussed the importance of active cooling to keep Time Temperature Control for Safety foods out of the danger zone where bacterial growth is possible. Provided guidance. 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.
Apr 8, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.Discussed procedures around pasta water and wiping buckets.
Inspector's notes
Observed pizza sauce (63°F), at 3 pm, sitting out at room temperature with discard time 2:30 pm. Alerted manager who discarded the pizza sauce. Reviewed time control procedures with the manager and staff. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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.
2024
Dec 3, 2024RoutinecleanA
No County legal action will result from this inspection.
Aug 6, 2024Routine2 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Interior surfaces of all refrigeration equipment, including the walk-in refrigerator, have a build up of food residue, dust or other debris. PIC agreed to have surfaces cleaned and maintained clean. Corrective Action: Correct prior to next routine inspection.
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4-602.13 - Core: Nonfood Contact Surfaces
Inspector's notes
In the walk-in refrigerator, raw 2x4 lumber is being used as extra floor support below the bottom shelves of storage racks. All materials used in the facility must be smooth, easily cleanable and non-absorbent. Replace with a different material that meets these criteria, wood that has been completed covered with gloss paint will meet this requirement. No raw wood can be used. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Jun 5, 2024Re-InspectioncleanA°
Upon reinspection, Priority Violation - 5-402.13, P: Conveying Sewage was corrected. Turned on all water fixtures and challenged the floor drains. All drains are draining at full capacity. Restaurant was deep cleaned prior to reinspection. Suspension liftedNo County legal action will result from this inspection.Reinspection sent via email: confirmed delivery onsite.Award: Re-Inspection,Signer: Robert Grover
Jun 4, 2024Immediate Suspensionpermit suspended1 priority
Maricopa County policy requires suspension of the operating permit of businesses with serious conditions constituting an imminent public health threat. Your permit is hereby suspended. If desired, you may request a hearing within 15 days. When violations are corrected call this office for a reinspection to reinstate your operating permit. If violations are not corrected or if a hearing is not requested within 25 days, your operating permit will be revoked.Establishment posted as closed.Due to the violations noted on this inspection report, County legal action may result from this inspection.Report emailed to owner at time of inspection.Suspension notice provided to facility and emailed to ownerAward: Not Participating,Review Complete: CHECKED,Review Notes: MJ,Signer: Robert Grover
PRIORITY VIOLATION-5-402.13, P: Conveying Sewage Observed brown sludge on the floors in the main kitchen by the three compartment sink and brown water marks (shoeprints) throughout floors in the kitchen and dinning areas. The establishment was still open to the public when EHS arrived. A plumber already onsite and working on the drains. Plumber confirmed all drains were backed up (floor drains, bathroom fixtures, etc.). Manager was re-educated on requirements to close the business to the public when immanent health hazards arise. A re-inspection will occur once the drains are clear and able to drain fully. The establishment floors must also be cleaned and disinfected before reopening. Correct By: At Once
Apr 5, 2024Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority and 0 Priority Foundation violations on this inspection.Discussed active managerial checks and procedures. No County legal action will result from this inspection.Inspection report provided via email; confirmed delivery onsite.Check out the AMC Toolbox at https://www.maricopa.gov/4533/English-AMC-ToolboxOn 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: Not Participating,Food Manager Licenses: 1,Signer: Robert Grover
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 marinara sauce in the hot holding steamer (112°F) with internal temperature below 135°F. The marinara sauce had been placed in the hot holding unit from where it was cooked on the stove less than 2 hours prior to temperature measurement. Educated cooks on routinely measuring the temperatures of cooked, hot holding foods to ensure the internal temperature does not fall below 135°F. All other foods in the hot holding unit were above the required 135°F. Staff adjusted the hot holding unit to a hotter setting. The marinara sauce was reheated to 165°F and placed back in the hot holding unit, at time of inspection. Discussed hot holding and reheating for hot holding requirements with staff. Correct By: Corrected At Time Of Inspection
2023
Dec 12, 2023Routine2 foundation1 coreall corrected on siteB
This establishment received a(n) B Grade and had 0 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report delivered via email.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: B,Food Manager Licenses: 1,Signer: Vinh Nguyen
Priority Foundation-3-501.17, Pf: 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. Observed cooked chicken wings in the walk-in cooler and cooked chicken in the reach-in cooler with no date marking. The person in charge stated the chicken wings were cooked the day before, the chicken in the reach-in had been cooked two days ago, and placed date mark accordingly. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. 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 establishment serve cooked pizza by the slice under time as a control but no written time as a control policy. The person in charge stated the pizza is held under time as a control and discarded every two hours and provided time logs. Discussed written procedures have to be prepared in advance of utilizing this method and provided person in charge with time as a control policy template. Correct By: Corrected At Time Of Inspection
Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer bucket with sanitizer solution greater than 200 ppm chlorine. The person in charge discarded the sanitizer solution and made new solution with 50-100 ppm chlorine. Discussed testing sanitizer concentration to ensure 50-100 ppm chlorine or manufacture specification. Correct By: Corrected At Time Of Inspection
Aug 15, 2023RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority and 1 Priority Foundation violations on this inspection.Discussed Time Control policies and procedures and provided additional guidance. Also discussed cooling procedures for wings and provided a cooling log via email.No County legal action will result from this inspection.Inspection report provided via email; confirmed delivery onsiteCheck out the AMC Toolbox at https://www.maricopa.gov/4533/English-AMC-ToolboxThe 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.Award: A,Food Manager Licenses: 1,Signer: Bryson Paque
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 →