LeDu Thai
A°915 N 5th St, Phoenix 85004
Food Establishment - Eating & Drinking · Permit FD-23-03459
Thai — Southern Thai, seasonal ingredientsWebsite
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 history17 on record
2026
Apr 15, 2026Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Apr 8, 2026Routine2 foundationB°
Predefined Comment: No County legal action will result from this inspection.Discussed methods for storing food items at least 6 inches off ground as soon as possible after receiving shipment. Reinspection scheduled for 4/16.
Inspector's notes
Observed hand sink at bar without hand drying provision. PIC provided hand drying provision for handwash sink at time of inspection. 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. 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
Observed no recording thermometer for high temperature warewashing machines. 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.
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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.
2025
Aug 7, 2025Routine2 foundationB°
No County legal action will result from this inspection.Note: Discussed active prep and temperatures. Observed chlorine dishwashing machine at bar dispensing 0ppm, no active warewashing observed at bar at time of inspection. All warewashing for glassware shall be conducted at functioning 3-comp sink or high-temperature warewashing machine located in the kitchen. PIC agree to not use unit for warewashing until fixed.
Inspector's notes
Observed cooked rice noodles with no datemarking at time of inspection. PIC stated item is kept cold and is purchased pre-cooked. Informed PIC rice noodles shall be dated with day of opening and stored for no more than 7 days. PIC stated rice noodles were prepped the day prior. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).
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3-501.17 - Priority Foundation: 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.
Inspector's notes
Observed establishment using 4 hr time as a control for pad thai sauce (cooked in-house with fried onions) and fried beans; stored at ambient temperature missing time stamps. PIC stated food items were prepped at 12pm when restaurant opened, less than 4 hours ago. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Developed time as a control policy with PIC on-site at time of inspection. PIC had policy printed and posted 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.
May 8, 2025Re-InspectioncleanA°
No County legal action will result from this inspection.Owner emailed fixed menu via email. Upon re-inspection, all violations due for correction have been corrected.
Apr 24, 2025Routine1 priority1 foundation1 coreB°
No County legal action will result from this inspection.
Inspector's notes
Observed cut tomatoes (50'F) and cooked chicken (47'F) filled above fill line. PIC stated food items prepped less than 4 hours prior. Observed cooked rice noodles (52'F) stored at ambient room temperature on food prep table located by assembly station. PIC stated food item was placed within the hour and establishment has rice noodles out for 1-2 hours during lunch service for ease of access. All food items were moved to alternative refrigeration to be rapidly cooled down to 41'F. Suggested PIC to either keep rice noodles cold or use time as a control for lunch service. 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.
Inspector's notes
Observed raw/undercooked menu items ("Thai fried egg" over-easy eggs add-on, "Kua Kling" with over-easy fried egg, "Kraw Pow" with over-easy fried egg) with no consumer advisory indication or reminder statement present. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Re-inspection scheduled on 05/05/25. Corrective Action: Correct prior to re-inspection.
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3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.
Inspector's notes
Observed in-use knives stored in between prep coolers. 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. Head cook removed knives from storage and moved items to 3-compartment sink to be rinsed, washed and sanitized. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Feb 19, 2025Re-InspectioncleanA°
No County legal action will result from this inspection.Received electronic confirmation that the facility has corrected the item marked out of compliance; the establishment has obtained chemical test strips. Re-inspection report will be provided via electronic means.
Jan 30, 2025Routine2 priority2 foundationC°
No County legal action will result from this inspection.Discussed/reviewed employee illness policy, date marking of frozen items, using approved food grade bags for storage, and maintaining paper towels near handwashing sinks.
Inspector's notes
During inspection observed employee actively washing dishes and utensils in both the mechanical warewasher and the 3-compartment sink with Sink and Surface Santizer below the appropriate range. Upon request warewashing was conducted at the 3-compartment sink once the appropriate chemical concentration (e.g. DDBSA 272 – 700 ppm) was established and tested by the employee. The dishes and utensils were re-washed,rinsed, and sanitized, and warewashing will occur in the 3-compartment sink until the mechanical warewasher is serviced.Please ensure to properly wash, rinse and sanitize utensils and food contact surfaces at the appropriate chemical concentration. 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.
Inspector's notes
During inspection observed partially cooked sliced beef in the walk in cooler rack stored in a plastic container. Per the person in charge the sliced beef is partially steamed, cooled, then cold held until its ordered; the time for each process specified was unknown or not available. Informed the person in charge to ensure that non-continuous cooking operation is documented, provided to our Department, and approved, prior to proceeding with the process. The person in charge stated items will be continuously cooked until approval is granted. Please ensure to establish documentation and obtain approval from our Department before conducting non-continuous cooking. Corrective Action: Corrected at time of inspection.
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3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: 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/4616/25575/AMC-Toolbox---Cooking.
Inspector's notes
During inspection observed fried basil in a stainless steel container with an internal temperature of 83*F. Per the person in charge the item had just been placed there to hold and is cycled through every hour by the establishment, informed the person in charge maintain the product at 135*F or higher for holding or establish a time as a control policy. The person in charge began writing a time as a control policy using the MCESD guidance document. Please ensure TCS food is hot held at 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
The establishment is using chlorine sanitizer for the mechanical ware washer in the bar area without having chlorine test strips onsite. Per the person in charge, they will obtain Chlorine test strips for the establishment. Please ensure to have the chlorine test strips to test and verify chemical sanitizing solutions to ensure they are used at the appropriate concentration. A re-inspection will occur for this violation in 10 days. Corrective Action: Correct prior to re-inspection.
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4-302.14 - Priority Foundation: 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.
2024
Nov 21, 2024Routine1 priority1 foundation1 coreB°
No County legal action will result from this inspection.Note: Discussed proper maintenance of handwashing sinks.
Inspector's notes
Observed raw chicken item stored directly above cooked RTE Pad Thai Sauce in walk-in unit. 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 no certified food protection manager present 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 cooked chicken with no datemarking in walk-in unit. Observed cooked pad thai sauce, cooked rice noodles and cooked brown rice datemarked 11/12 in walk-in unit. PIC stated all items in question were made on 11/19 as establishment preps all cooked food items on Tuesdays. Datemarking are old stickers per PIC. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.
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3-501.17 - Priority Foundation: 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.
Aug 13, 2024Routine1 priority2 foundation1 coreall corrected on siteB°
No County legal action will result from this inspection.Discussed in use utensils procedures. Also provided Time as a Public Health Control Procedures guidance document.
Inspector's notes
Observed all handwashing sinks in establishment not socked with paper towels. 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
Observed fried eggs being stored in the microwave having an internal temperature of 78*F. Person in charge states the eggs were made more than 4 hours ago. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Also discussed using Time as a Public Health Control for this food item. 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
Observed cooked sticky rice, cooked beef, cooked chicken, cooked pork, and cooked pork belly located in the walk in cooler not being dated. Person in charge states these foods were made/prepared 3-6 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.17 - Priority Foundation: 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.
Inspector's notes
Observed cooked pork belly and ground pork cooling in a prep cooler. Food items were in the appropriate time/temperature for cooling. Person in charge moved these food items to the walk in cooler to cool down more efficiently. Discussed the importance of cooling all foods in the walk in and not in a prep cooler since these units are made to hold cold temperatures instead of cool. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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.
Jun 6, 2024Reviewnot scoredclean
FD-23-03459. Class 4 E&D 10+ Seating. Permit approved.Final Construction inspection conducted with site superintendent, Rick. Construction completed and approved. Inspection report was emailed to Rick.Prior to first routine inspection:1. Provide left and right splash guards on hand wash sink in server area.Establishment is to operate as outdoor bar since there are unprotected outer openings:1. Kitchen must remained closed off to dining area by use of self closing doors that have seals closing all gaps.2. Food preparation is not permitted at outdoor bars or work stations. Beverage service only. Garnish preparation (e.g. limes) shall be done in an approved enclosed food pparation area. Garnish containers shall have hinged lids. Wait staff may deliver food directly to customers from the kitchen. 3. All glassware, utensils and portable equipment (e.g. blenders) shall be stored in an approved area during non-operational hours of operation. 4. All ice bins and condiment containers must be provided with tight fitting, sliding protective covers. Ice shall be melted off at the end of the day. All ice bins and jockey boxes shall be cleaned and sanitized prior to use each day, not just at the close of the business day. . 5. Insect and Vermin Control: Insect and rodent control measures shall be implemented to ensure adequate protection of the outdoor bar and work stations areas and equipment. The outdoor areas shall be properly protected from birds and other animals. Soda, coffee and tea were not installed at final. Per superintendent, these items are not going to be installed. If equipment that is connected to water supply is installed, then proper backflows are to be put in place and a remodel is required.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.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.
May 29, 2024Reviewnot scoredclean
Equipment inspection conducted with Site Superintendent, Rick.At the time of this inspection, this project was about 90% complete. Inspection report was emailed to Rick.Prior to permit issuance:1. Provide 100-110 degree water at all hand wash sinks in restrooms.2. Since front outer opening is not protected kitchen door is required have seals to cover all gaps. Eliason doors have large gaps on all sides. Provide seals around all sides to cover gaps.3. Provide coved seal around all floor sinks in kitchen, bar and service area.4. Secure all plumbing fixtures and dish wash tables to wall. 5. Seal all plumbing fixtures and dish wash tables to wall with silicone or caulk.6. Secure and seal threshold for walkin.7. Ensure all refrigerators are on and holding below 41°F.8. Seal gaps in hoods with a heat resistant silver silicone.9. Provide left and right splash guards on hand wash sink in server area.10. Install cove base under water heater where missing.11. Provide covers or seal gaps around clean outs on floor under cooking equipment.12. Secure and seal all bar fixtures that are not movable.13. Trim and brace drain line from dishwasher in bar area to maintain 1inch gap above finished floor.14. Paint under side of bar counter with semi or high gloss paint.15. Seal gap at bar drain tray and counter with silicone.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.
Mar 26, 2024Reviewnot scoredclean
Unscheduled stop by with Superintendent, Rick. RS 1467 was present during inspection also.Looked at changes to bar and mop sink. Discussed hot water requirement at hand wash sink in restrooms.No county legal action will result from this inspection.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0
Mar 20, 2024Reviewnot scoredclean
Construction inspection conducted with Rick. At the time of this inspection, this project was about 40% complete. Inspection report was emailed to RickPrior to final:1. Ensure hub drain that was added instead of floor sink is large enough to prevent over splash or spillage.2. Provide an ASSE 1013 reduced pressure zone assembly for rinsers in bar area.3. Provide an ASSE 1022 for any water fed drink machines.4. Ensure that mop sink has dedicated water line for chemicals that may be added for cleaning.5. Provide written agreement for access to the mop and restrooms. Could not access mop sink at time of inspection.6. All drain lines into floor sink must be rigid and braced to maintain 1 inch air gap.7. Finishes throughout kitchen must be smooth and cleanable including ceiling.8. Plans dated 10/10/23, which were not provided to MCESD, shows an unprotected outer opening in bar area. Provide an microswitch activated air curtain -or Bar is to operate as outdoor bar utilize the following requirement. a) Food preparation is not permitted at outdoor bars or work stations. Beverage service only. Garnish preparation (e.g. limes) shall be done in an approved enclosed food preparation area. Garnish containers shall have hinged lids. Wait staff may deliver food directly to customers from the kitchen. b) Blended, mixed, and frozen drinks are only allowed if an approved warewashing machine is installed in the outdoor bar, and are approved on a case-by-case basis. c) All glassware, utensils and portable equipment (e.g. blenders) shall be stored in an approved area during non-operational hours of operation. d) Only sealed drink gun and beer faucet/tap systems and chases are permitted for outdoor service. Soda towers are prohibited. e) Soda towers and unapproved ice machines are prohibited in outdoor bars and work station areas. Properly installed remote sealed soda gun or soda faucet systems, sealed soda chases and jockey boxes with closing lids are acceptable. Provide a scupper drain in the bar top over each jockey box pour station, plumbed with a rigid drain line to a floor sink with an approved air gap. f). All ice bins and condiment containers must be provided with tight fitting, sliding protective covers. Ice shall be melted off at the end of the day. All ice bins and jockey boxes shall be cleaned and sanitized prior to use each day, not just at the close of the business day. g). It is recommended a hot water hose bib be installed above each ice bin/jockey box to facilitate the burning off of ice at close of the business day. Ice is to be burned off at the end of last shift and ice bins are to cleaned and sanitized prior to operating next shift.9. All paint in bar area must be semi or high gloss paint.10. Gap between Walk-in and ceiling will need to be flashed off with wipeable material.11. Hand wash sink in shared restrooms (mens and womens) will need to provided warm water (100-110°F) Insta hot in mens restroom did not appear to be working and only cold water was available.Please continue with construction according to plans, stipulation letter, and inspections. 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: QA ML,Signer: 0
Jan 31, 2024Reviewnot scoredclean
Plumbing inspection conducted with site superintendent and GC. At the time of this inspection, this project was about 20% complete. Inspection report was emailed to Kenny.Prior to final:1. Ensure hub drain that was added instead of floor sink is large enough to prevent over splash or spillage.2. Provide an ASSE 1013 reduced pressure zone assembly for rinsers in bar area.3. Provide an ASSE 1022 for any water fed drink machines.4. Ensure that mop sink has dedicated water line for chemicals that may be added for cleaning.5. Provide written agreement for access to the mop and restrooms. Could not access mop sink at time of inspection.6. All drain lines into floor sink must be rigid and braced to maintain 1 inch air gap.7. Finishes throughout kitchen must be smooth and cleanable including ceiling.8. Plans dated 10/10/23, which were not provided to MCESD, shows an unprotected outer opening in bar area. Provide an microswitch activated air curtain -or Bar is to operate as outdoor bar utilize the following requirement. a) Food preparation is not permitted at outdoor bars or work stations. Beverage service only. Garnish preparation (e.g. limes) shall be done in an approved enclosed food preparation area. Garnish containers shall have hinged lids. Wait staff may deliver food directly to customers from the kitchen. b) Blended, mixed, and frozen drinks are only allowed if an approved warewashing machine is installed in the outdoor bar, and are approved on a case-by-case basis. c) All glassware, utensils and portable equipment (e.g. blenders) shall be stored in an approved area during non-operational hours of operation. d) Only sealed drink gun and beer faucet/tap systems and chases are permitted for outdoor service. Soda towers are prohibited. e) Soda towers and unapproved ice machines are prohibited in outdoor bars and work station areas. Properly installed remote sealed soda gun or soda faucet systems, sealed soda chases and jockey boxes with closing lids are acceptable. Provide a scupper drain in the bar top over each jockey box pour station, plumbed with a rigid drain line to a floor sink with an approved air gap. f). All ice bins and condiment containers must be provided with tight fitting, sliding protective covers. Ice shall be melted off at the end of the day. All ice bins and jockey boxes shall be cleaned and sanitized prior to use each day, not just at the close of the business day. g). It is recommended a hot water hose bib be installed above each ice bin/jockey box to facilitate the burning off of ice at close of the business day. Ice is to be burned off at the end of last shift and ice bins are to cleaned and sanitized prior to operating next shift.Please continue with construction according to plans, stipulation letter, and inspections. 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.
Jan 29, 2024Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 1-29-24This 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 →