Ceviche 101
A9220 W Glendale Ave, Glendale 85305
Food Establishment - Eating & Drinking · Permit FD-23-03336
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 history12 on record
2026
Jun 11, 2026RoutinecleanA
No County legal action will result from this inspection.Discussed shellstock tags dates
Jan 26, 2026RoutinecleanA
No County legal action will result from this inspection.
2025
Sep 25, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
No Certified food protection manager on site at time of inspection. Repeat violation. Emailed Links to Certified Classes.
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Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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
Jun 10, 2025Routine3 coreA°
No County legal action will result from this inspection.Discussed minor cleaning of facilities
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
Inspector's notes
In two-door cooler in main part of kitchen several bags of ROP tuna were observed being stored in sealed packaging. Brought to attention of person in charge to remove tuna from package. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.13 - Core: Thawing
Inspector's notes
Several large spoons at prep table were being stored in a container of room temperature water. Brought to attention of person in charge to remove water. Discussed with person in charge proper methods to store between-use utensils. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Feb 12, 2025Routine2 priority2 coreall corrected on siteC
No County legal action will result from this inspection.Discussed handwashing sink. Discussed cooling containers.
Inspector's notes
Observed employee working at food prep station, at which point they grabbed a toothpick and used the toothpick and then they took a drink from their beverage and then without removing their gloves, returned to the prep table to begin working with the food again. Instructed employee that anytime we change tasks, we must remove gloves and wash hands before getting new gloves and returning to work with the food. Employee removed their gloves and washed their hands and put on new gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. 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
Observed a large bowl of raw fish that was sitting on the very top shelf inside on of the reach in units and above ready-to-eat (RTE) foods such as diced cucumber and fried fish. Discussed with the person in charge the importance of organizing foods inside of the reach-in unit based on final cooking temperatures and that raw animal proteins must always be stored below RTE foods. 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 organic growth on the soda fountain nozzle by the drive-thru window. Discussed with person in charge to ensure that soda fountain nozzles are cleaned on a regular basis. Person in charge removed the soda nozzle in question to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of 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 several spoons and other utensils stored in a container of tepid water. Discussed with person in charge that if the intent is to store the utensils in water for ease of use, that the water must be continuously running, or the water temperature must be above 135°F. Discussed with person in charge to utilize a small crock pot with water of at least 135°F to store the utensils inside of. Person in charge removed the utensils from the water and placed them into a dry container. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
2024
Sep 12, 2024Routine3 coreA
No County legal action will result from this inspection.Discussed cooling methods.
Inspector's notes
Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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
Observed a knife being stored in-between the prep unit cover and the prep unit itself. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Inspector's notes
Observed several pans nested together that were presumed to be dry on the drying rack. Upon separating the pans, it was observed that water was still trapped in-between the pans, and they had not fully air-dried prior to nesting them. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.
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4-901.11 - Core: Equipment and Utensils, Air-Drying Required
Apr 16, 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.Emailed report to person in charge (PIC).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: A,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Jose J.
Feb 21, 2024Reviewnot scoredclean
Construction inspection conducted with operator to check final installation of relocated prep sink.Establishment will be opening 2/24/24.Inspection report emailed to Fernando.No County legal action will result from this inspection.
Feb 15, 2024Reviewnot scoredclean
Final Construction inspection conducted with site superintendent via electronic means. Construction completed and approved.Inspection report emailed to Danny G.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.No county legal action will result from the 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Feb 13, 2024Reviewnot scoredclean
Construction inspection conducted with Jesus GM. At the time of this inspection, this project was about 95% complete. OK to stock and train.Inspection report emailed to Danny and Jesus.Please address the following prior to next inspection:1. Provide consumer advisory for all menus, including online as discussed.2. Provide parasite destruction letter from seafood supplier. 3. Have the RPZ tested by certified backflow specialist and provide the report.4. metal splashguard on the right side due to proximity to 3-comparmtent sink.5. Provide uni-struts for all drain lines to ensure air gap integrity is kept with floor sinks (ice machine).6. Seal hood vent using heat resistant silicone as discussed.7. Seal backsplash and sides of all sink fixtures and jockey box.8. Seal all gaps, cracks and penetrations (plumbing and electrical – hood vent area, soda BIB, mop room).9. Secure the jockey box as discussed.10. Secure the prep sink when placed in new location (provide FRP behind it).Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 506-6824 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.
2023
Nov 29, 2023Reviewnot scoredclean
Plumbing inspection conducted, Alex from Noah Electric was onsite. At the time of this inspection, this project was about 60% complete.Inspection report emailed to operator. Please address the following prior to next inspection:1. Provide hand washing sink for the front counter area with metal splashguards.2. Provide an air curtain for rear door entrance door (dumpsters are less than 50-feet from rear entrance).3. Ensure hot water (100-110ºF hand sinks) is provided within 45-seconds to all sinks and service sinks.4. Provide an ASSE 1013 RPZ backflow preventer upstream of the soda carbonator.5. Have the RPZ tested by certified backflow specialist and provide the report.6. Provide an ASSE 1022 upstream of all non-carbonated beverage systems.7. All chemical dispensers installed shall be equipped with ASSE 1055A internal air gaps.8. Provide a sneeze guard with side panels for protection of all exposed food along the customer serving counters, buffet lines, etc. 9. Prep sink will need metal splashguard on the right side due to proximity to 3-comparmtent sink. 10. Hand washing sink adjacent to the 3-compartment sink need to be relocated due to the drainboard of the 3-compartment sink overlapping it (you can not have clean side of dishes adjacent to the hand sink with no splashguards).11. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers. 12. Provide a 2-inch air gap for the 3-compartment sink with the floor sink.13. Provide uni-struts for all drain lines to ensure air gap integrity is kept with floor sinks (ice machine, jockey box, soda dispenser).14. Seal hood vent using heat resistant silicone (silver – there is a gap between hood and adjacent wall junture).15. Finish flashing sides of hood vent.16. Seal backsplash and sides of all sink fixtures.17. Seal all gaps, cracks and penetrations (plumbing and electrical).18. Ensure all grout is flush with tile.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 506-6824 for an equipment/construction inspection between 50 - 75% completion of project or if an additional onsite walk-through is needed. No county legal action will result from the inspection.
Sep 29, 2023Reviewnot scoredclean
Stopped in to discuss the progress of the project due to no inspections being called in. Floor tile installation crew was onsite and stated that the job is scheduled for completion mid to late October. Inspector had provided contact information on the door previously and instructed the crew to give information to the GC. It is vital for inspections to be called in, if establishment wishes to open in the time frame allotted. Inspection report emailed to to operator and along with the stipulation letter.No County legal action will result from this 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 →