Lovesack Dumplings
B116 E Roosevelt St, Phoenix 85004
Food Establishment - Eating & Drinking · Permit FD-23-03628
Score based on 6 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
Jun 8, 2026Routine1 foundation1 coreall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Discussed testing frequency for sanitizer concentrations.
Inspector's notes
Observed no hand drying provision at employee bathroom hand sink. 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 sanitizer buckets measuring 0ppm of quaternary ammonia (quat). PIC reported chemical dispenser needed to be primed. PIC remade sanitizer buckets with appropriate concentration of quat. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Jan 14, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Discussed potential move to new location. Discussed dry storage location for sanitizer test strips.
2025
Jun 16, 2025Routine1 coreA
No County legal action will result from this inspection.Note: Provide covered receptacle in employee bathroom.
Inspector's notes
Observed establishment selling to-go cheesecakes with no proper food labeling requirements met. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.
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3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels
Feb 20, 2025RoutinecleanA
No County legal action will result from this inspection.Note: Provided PIC with administrative change form to reflect DBA change. Verified ownership. No ownership changes.
2024
Oct 23, 2024Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Note: Reviewed employee illness policy. Provided bodily fluid cleaning guidance via email.
Inspector's notes
Observed a bag of mixed green (cut lettuce) being stored in an insulated coldholding container on ice bath but still had an internal temperature of 59'F. Person in charge states that the mixed greens were brought out of storage from reach-in unit and portioned into container less than an hour prior. Ice bath observed visibly melted. Discussed with PIC Time as a Public Health Control procedures which would work for their operation. Drafted Time as Control written procedure with PIC at time of inspection per request. Ensure ice baths are continuously topped up to maintain coldholding temperatures of 41'F and below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. 2ND CONSECUTIVE 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.
Jun 3, 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.Reviewed Time as a Public Health Control and in use utensils. No County legal action will result from this inspection.Inspection rights accepted by Kamryn G.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: Kamryn G.
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.---Observed a bag of mixed green (cut lettuce) being stored in a container that had ice but still had an internal temperature of 51*F. Person in charge states that the mixed greens were placed out less than 2 hours and were moved back to the standing 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. Also discussed Time as a Public Health Control procedures which would work for their operation. Correct By: Corrected At Time Of Inspection
Feb 12, 2024Reviewnot scoredclean
Final Construction inspection conducted with owner, Simon and Angel.Construction completed and approved. Inspection report was emailed to Simon.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. Seal front counter and stainless steel back splash with silicone. 2. Provide cove base along structure built to raise hot drawers.No County legal action will result from this inspection.
Feb 8, 2024Reviewnot scoredclean
Construction inspection conducted with owner, Simon. Construction completed and approved. Discussed using time as a control for greens (policy, time stamp and 4 hour discard). RP test reports provided.Inspection report was emailed to Simon.Prior to permit issuance:1. Ensure drain at 3 compartment sink is drain adequately. At time of inspection, drain was slow and would have spilled onto floor.Prior to first routine inspection:1. Remove all protective stickers from 3 compartment sink.2. Trim drain line from dipper well so that it maintains a 1 inch air gap above finished floor.3. Trim drain line from ice machine so that it maintains a 1 inch air gap above finished floor.4. Seal front counter and stainless steel back splash with silicone. 5. Provide cove base along structure built to raise hot drawers.6. Obtain test strips for sanitizer at 3 compartment sink.No county legal action will result from this inspection.
2023
Dec 14, 2023Reviewnot scoredclean
Equipment inspection conducted with owner, Simon. At the time of this inspection, this project was about 60% complete. Inspection report was emailed to Simon.Prior to final:1. Provide an ASSE 1013 reduced pressure zone assembly for combi oven. Backflow will need to be tested and certified by a licensed backflow specialist.2. Override locking mechanism in self closing walk up door..3. Seal all saw cuts in floor and reseal entire floor.4. Trim all drain lines at floor sink with 1 inch air gap above finished floor.5. Ensure bathroom door is self closing.6. Seal counter/wall junctures at front counter.7. Seal all fixed equipment at wall junctures.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.
Oct 25, 2023Reviewnot scoredclean
Plumbing inspection conducted with owner, Simon.At the time of this inspection, this project was about 20% complete. Inspection report was emailed to Simon.Prior to final:1. Provide faucet at mop sink with hot and cold water with Atmospheric vacuum breaker.2. Ensure that water heater is >50 gallons.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.
Oct 12, 2023Reviewnot scoredclean
Construction inspection conducted at the request of owner, Simon.Discussed different sinks, drainage, chemicals, etc.No county legal action will result from this inspection.
Oct 3, 2023Reviewnot scoredclean
Met with owners Simon and Angela. Discussed finishes and went over Approval to Construct items that were listed. Discussed benchmark inspections and routine inspection process.Copy of report will be emailed to owners.Verified email.No county legal action will result from this inspection.
Aug 7, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 8-7-23This 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 →