Kwikiez LLC
A°1701 S Central Ave, Phoenix 85004
Food Establishment · Permit FD-23-03361
Score based on 5 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history13 on record
2025
Apr 18, 2025Routine2 coreA°
No County legal action will result from this inspection.
Inspector's notes
Observed certified food protection manager on-site at time of inspection. 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 outdoor cooking equipment stored on premises. No outdoor cooking observed at time of inspection. Remove unnecessary items prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter
2024
Jul 23, 2024Routine1 priority1 coreB°
No County legal action will result from this inspection.Discussed par cooking requirements if establishment wishes to par cook in the future.
Inspector's notes
Observed the microwave used to reheating foods having food debris in the unit. Person in charge states they clean it daily and will clean it as soon as possible. Discussed the importance of cleaning units like these frequently to preclude the build up of food/grease. Corrective Action: Correct prior to next routine inspection.
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4-602.12 - Core: Cooking and Baking Equipment. 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 vegan sausage, vegan cheese and an opened container of salsa (all products stating to be refrigerated/perishable) having internal temperatures of 48-51*F in the walk in cooler. Person in charge states these food items had been in the unit since the day before. All TCS foods improperly cold held were discarded by PIC at 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 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.
Mar 6, 2024Routine2 priority2 foundationall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection rights accepted by Reynaldo B.Inspection report emailed and confirmed by person in charge. 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-RequestForm-181.Award: Not Participating,Food Manager Licenses: 1,Signer: Reynaldo B.
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.---Observed raw shelled eggs being stored on the top shelf of a cooler, over numerous ready to eat foods. Employee moved the eggs to the bottom and below any ready to eat foods. Discussed the importance of storing all raw animal products below any ready to eat foods to prevent cross contamination. Correct By: Corrected At Time Of Inspection
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.---In an oven, observed cooked chicken being hot held but having an internal temperature of 97*F. Employee states the oven was turned off less than 1 hour prior to inspection but reheated the chicken to at lest 165*F to begin hot holding. Discussed how all time/temperature control for safety (TCS) foods that are hot held must have an internal temperature of 135*F or hotter to prevent bacterial growth. Correct By: Corrected At Time Of Inspection
Repeat Violation 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 opened milk, opened sour cream and cooked pasta with no date marking. Employee states all these foods were made or opened 2-3 days prior to inspection and dated them appropriately by the end of the inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Repeat Violation Priority Foundation-3-501.15 (A), Pf: 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.---Observed cheese sauce cooling in the cooler but being tightly wrapped and having an internal temperature of 61*F. Employee states the cheese sauce had been cooling for less than 3 hours and uncovered the cheese to cool down properly. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
2023
Nov 2, 2023Re-InspectioncleanA°
Upon re-inspection, all violations have been corrected.No County legal action will result from this inspection.Inspection rights accepted by Frank A.Inspection report emailed and confirmed by person in charge. 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-RequestForm-181.Award: Re-Inspection,Signer: Frank Arias
Oct 10, 2023Routine2 priority4 foundationD°
This establishment is not participating in the award program at this time and had 2 Priority, 5 Priority Foundation Violations on this inspection.Reviewed Time as a Public Health Control procedures and food storage guidelines.Reinspection for test strips and cold holding unit will be conducted within 10 days. No County legal action will result from this inspection.Inspection rights accepted by Carlanyqi J.Inspection report printed and handed to person in charge. 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-RequestForm-181.Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 5,Food Manager Licenses: 1,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Carlanyqi Jones
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.---In the main prep cooler, observed potato salad, Pepper jack cheese, coleslaw, and cut lettuce having internal temperatures of 46-52*F. Person in charge states everything but the pepper jack cheese was placed in the unit less than 3 hours prior to inspection. Person in charge voluntarily disposed of the pepper jack cheese at the time of inspection while the other food items listed were placed back to a working cooler to cool down. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 opened American cheese having a date marking of 9/29. Person in charge voluntarily disposed of the American cheese at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). 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 in house made collard greens, macaroni salad, and in house cheese sauce with no date marking. Person in charge states these food items were made/prepped/opened 1-3 days prior to inspection but date marked appropriately at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection
Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Throughout the establishment, observed spray bottles containing unknown chemicals with no labels indicating what chemical was inside. Person in charge labeled the bottles at the time of inspection. Discussed the importance of labeling all chemical bottles to ensure they are used correctly. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.---Observed the main prep cooler having an ambient temperature of 45*F. A build up of ice was also observed in the unit. Person in charge states they will get someone to repair the unit. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Priority Foundation-3-501.15 (A), Pf: 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.---Observed cooked fish being cooled inside an oven. Fish was in the appropriate temperature/time at the time of inspection. Discussed the importance of using appropriate cooling methods such as cooling in cold holding units, using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Corrected at the time of inspection. Correct By: Correct Prior To Reinspection
Priority Foundation-4-302.14, Pf: 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.---Observed the establishment only having pool chemical test strips. Discussed the importance of having chlorine sanitizer test strips that can read the appropriate ppm concentration of chlorine (50-100ppm) to ensure proper sanitization is occurring. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection
Aug 21, 2023Reviewnot scoredclean
FD-23-03361. Class 3 E&D 0-9 Seating. Permit Approved. Final Construction inspection conducted with owner, Frank.Construction completed and approved. Hood is not yet approved by City. Hood may not be used to cook/smoke emitting food items until the hood is approved. Establishment is allowed to assemble precooked items, reheated items and limited cooked from raw items such as burgers and chicken sandwiches. When permitting hood, a remodel will be required from MCESD. Menu modifications are limited. Inspection report was emailed to Frank.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.Prior to first routine inspection:1. Remove soap and paper towels from service sink area.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 9, 2023Reviewnot scoredclean
Construction inspection conducted with owner Frank.Copy of report will be emailed to owner.Prep sink and NSF approved counter top oven is onsite but not installed. Discussed correct installation and possible menu items.No county legal action will result from this inspection.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0
Aug 1, 2023Reviewnot scoredclean
Plumbing inspection conducted with owner Frank and Chef. RS 674 was present. At the time of this inspection, this project was about 20% complete. Inspection report was emailed to Frank.Please continue with construction according to plans, stipulation letter, and inspections. Discussed requirements for E&D permit. Modified menu to be able to serve additional food items.Prior to final:1. Provide NSF approved food prep sink with indirect connection with 1 inch air gap above floor sink. Relocate mop sink as necessary.2. Label mop sink and food prep sink.3. Provide self contained convection oven to reheat or cook limited items.4. Provide updated menu.Hood has not been approved by city. Class I hood may not be utilized until it is approved by City. Once city has approved and fire suppression system is installed, then a remodel will need to be submitted. During the course of remodel, to be able to cook/fry items, the following items will need to be addressed:1. Provide stainless wall finish and cove base.2. Provide flashing to cover gap at wall between hood and wall.3. A larger 3 compartment sink will need to be provided to accommodate larger equipment that will need to be washed, rinsed and sanitized. 3 compartment sink will need an indirect connection to floor drain with hub drain or open riser.Please call (602) 526-0917 or the inspection request line 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.Award: Not Participating,Review Complete: CHECKED,Review Notes: RA ML,Signer: 0
Jul 25, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 7-25-23This email has been automatically sent and provided as a courtesy to notify you that your application and plans have been reviewed in accordance with code. You will receive a notification of “APPROVAL TO CONSTRUCT WITH CONDITIONS” letter via email or mail regarding the specifics of your plan(s). Please allow a few days to receive your letter if you selected mail on your application as a primary means of receiving correspondence. No reply to this email is required. For further instructions please refer to the letter. Thank you. *** THIS IS NOT AN INSPECTION REPORT. ***
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 →