Trevor's Liquor
C°3601 E Indian School Rd, Phoenix 85018
Food Establishment - Eating & Drinking · Permit FD-23-03904
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history15 on record
2026
May 6, 2026Routine2 priority1 coreall corrected on siteC°
No County legal action will result from this inspection.Discussed air gaps at time of inspection.
Inspector's notes
Observed raw eggs in bar area stored on a shelf above bottles of liquor. 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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3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 ricotta cheese in pizza prep area at an internal temperature of 60°F. PIC had taken it out of walk-in an hour prior to inspection. PIC was instructed to place it in an ice bath or walk-in to rapidly cool. Observed butter on a shelf outside of refrigeration with a temperature of 58°F that the PIC stated had been out since opening an hour prior to inspection. Informed PIC that butter is TCS and must be kept under refrigeration. PIC placed butter in walk-in cooler 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. 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 obstructed floor drain below dishwasher and three-compartment sink slowly draining. Establishment is unable to drain three-compartment sink and/or dishwasher due to clogged drain without causing a greywater backup on floor. Observed active greywater backup when running dishwasher. PIC had called plumber prior to inspection for an emergency. At time of inspection, employee used plunger to remove clog from drain, and was able to properly drain both the dishwasher and three-compartment sink. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage
Jan 14, 2026Routine2 coreall corrected on siteA°
No County legal action will result from this inspection.Reviewed date marking procedures with person in charge.
Inspector's notes
Observed cooked peppers cooling in the walk in cooler but being covered with saran wrap. Cooked peppers where in the appropriate cooling time/temperature at the time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. 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.
Inspector's notes
Observed sausage thawing in the prep sink in standing water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Person in charge moved this food to the walk in cooler at the time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.13 - Core: Thawing
2025
Sep 10, 2025Routine1 coreA°
No County legal action will result from this inspection.Inspection report e-mailed.
Inspector's notes
Observed deep grooves and discoloration on cutting boards in use at pizza station. Please ensure cutting surfaces are maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.
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4-501.12 - Core: Cutting Surfaces
Jun 11, 2025Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Inspection report e-mailed. Of note: mechanical dishwasher was being repaired during the inspection and establishment was washing dishes and utensils manually.
Inspector's notes
Observed cambro-style containers of Caesar dressing containing raw egg stored on a shelf above ready-to-eat charcuterie boards in a walk-in refrigerator. 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. Visible existing contamination was not observed. 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.
Mar 13, 2025Routine1 priority1 coreB°
No County legal action will result from this inspection.Inspection report e-mailed. Of note: discussed in-use utensil storage.
Inspector's notes
Chlorine sanitizer solution concentration at in-use mechanical dishwasher was measured at 0ppm after running and priming several times. Chlorine sanitizer solutions for food contact surfaces must be maintained at 50-100ppm. Employees and PIC replaced the sanitizer bucket, primed and ran the machine, and attained a concentration of 100ppm to correct during the inspection. 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
Cutting board at pizza station at prep-style refrigerator was observed with dark discoloration and numerous deep grooves. Please ensure cutting boards are maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.
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4-501.12 - Core: Cutting Surfaces
2024
Dec 10, 2024Routine1 foundation1 coreall corrected on siteB°
No County legal action will result from this inspection.Inspection report e-mailed. Of note: discussed date-marking with person in charge (PIC). Please ensure written Time as Control policy is available upon request.
Inspector's notes
Observed unlabeled spray bottle with a clear liquid in it at the bar. Per employee, the bottle contained a sanitizer solution. Please ensure chemical products are labeled with the common name of the product after removal from the original packaging and being transferred to a different container. Employee labeled bottle to correct. Corrective Action: Corrected at time of inspection.
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7-102.11 - Priority Foundation: Common Name-Working Containers
Inspector's notes
Observed disher-style scoop in a container of water at 95 degrees Fahrenheit at the pizza station and ice scoop at bar stored with the handle in the ice. 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
Oct 1, 2024Routine1 priority1 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed hand sink adjacent to pizza oven being blocked by a large pizza spatula holder and spatulas. PIC moved spatulas so that hand sink was accessible and will maintain hands sinks to be accessible at all times. Corrective Action: Corrected at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 multiple soda nozzles behind bar with organic buildup. PIC will clean and maintain. Corrective Action: Correct prior to next routine 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. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch.
Inspector's notes
In walk-in refrigerator observed a ziploc bag of mortadella deli meat with a date of 9/6. Also observed containers of cooked garlic in oil dated 9/22, and garlic oil dated 9/21 (made with cooked fresh garlic). Also observed pickled jalapenos dated 9/22. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.18 - Priority: 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. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: 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).
Jun 4, 2024Routine3 priority1 coreD°
This establishment is not participating in the award program at this time and had 3 Priority, 0 Priority Foundation Violations on this inspection.Recommended obtaining a bodily fluids clean up kit.Reviewed with managers and employees: gloves in aprons, cooling methods (handouts provided), fruit rinds for drinks, 60 second contact time for quat sanitizer solution, updated time as a public health control procedures, food storage on ground, consumer advisory for drinks.Also reviewed with manager regarding classification change. Establishment conducts advance prep and cooks and cools 3 or more menus items (meatballs, chicken, onions, mushrooms, potatoes), which would change classification of permit from a Class 3 to a Class 4 establishment.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Per Plan Review Equipment inspection, if RO system is installed, then a remodel will be required.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Ian Dunn
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. ...........At pizza line, employee washed hands <5 seconds. Instructed employee to re-wash hands, using provided soap and hand drying towels, for minimum 20 seconds. Discussed proper handwashing procedures with employees. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. ...........At pizza line, employee using bare hands with ready to eat foods served to customers. Instructed employees to wash hands and don gloves to continue with tasks. Discussed the importance of proper glove usage when working with ready to eat foods. Correct By: Corrected At Time Of Inspection
Core-6-301.14, C: Handwashing Signage. 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. .........In restrooms, no signage stating employees must wash hands before returning to work. Provide signage before next routine inspection. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOODEMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Correct By: Correct Prior To Next Routine Inspection
PRIORITY VIOLATION-4-501.114, P: 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. ........At main in use warewashing machine, no detectable chlorine sanitizer on dishware surfaces. After new bottle of sanitizer was provided and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection
2023
Dec 19, 2023Reviewnot scoredclean
FD-23-03904. Class 3 E&D 10+ Seating. Permit Approved.Final Construction inspection conducted virtually with site superintendent, Brandon. Construction completed and approved. Inspection report was emailed to Brandon.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.
Nov 14, 2023Reviewnot scoredclean
Equipment inspection conducted with Site Superintendent, Brandon. Establishment is ok to stock and train. TCofO has been issued.RP test reports provided. If RO system is installed, then a remodel will be required.At the time of this inspection, this project was about 90% complete. Inspection report was emailed to Brandon.Prior to final:1. Continue to plumb all bar equipment and ice machine to floor drain with indirect connections to floor sinks with rigid drain lines. Several plastic tubes were observed. All equipment that does not move will need rigid drain lines. Any flex on equipment that does move will need to be given a rigid sleeve or manifold.2. Seal bar drink rail and counter with silicone/caulk etc.3. Ensure that all sinks in bar area have hot water on left and cold on right.4. Provide partition between urinals.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.
Nov 7, 2023Reviewnot scoredclean
Equipment inspection conducted with Site Superintendent, Brandon.At the time of this inspection, this project was about 70% complete. Inspection report was emailed to Brandon.Prior to final:1. Provide ASSE 1013 RPBP for all rinser in bar areas. Discussed with plumber installing one upstream of a dedicated water line for each set of rinser (along customer counter and on bar island). 2. Have all testable backflows tested. Provide certificates.3. Provide ASSE 1022 for all water fed drink machines.4. Continue to plumb all bar equipment to floor drain with indirect connections to floor sinks with rigid drain lines.5. Provide undercounter bar lighting.6. Seal bar counter and wall with silicone/caulk etc.7. Seal schlueter in restrooms where gaps are present.8. Provide covers for abandoned drains in kitchen areas.9. Ensure all cracks are sealed and walk-ins. Food walk-ins have 2 large cracks that need to be filled. Beer walk-in still need to be sealed. It must be smooth and easy to clean.10. Provide partition between urinals.11. At mop sink located next to water heater, provide faucet with AVB.12. At mop sink located next to water heater, seal all gaps 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 5, 2023Reviewnot scoredclean
Plumbing inspection conducted with site superintendent, Brandon. At the time of this inspection, this project was about 40% complete. Inspection report was emailed to Brandon.Please continue with construction according to plans, stipulation letter, and inspections. Prior to final:1. Ensure air curtains are provided to close off pizza prep area. Air curtain are to be set up with microswitches so that they automatically turn on when large windows are opened. If air curtains are disruptive, please seal off kitchen area with solid wall, swing doors with seals, or floor to ceiling glass walls, etc.2. Provide ASSE 1013 RP backflow upstream of soda, rinser in bar area and if misters are installed.3. Provide ASSE 1022 dual check valve for any water fed drink machines.4. Flash or seal gap of all walk-ins between walls as discussed.5. Confirmed 80 gallon water heater.6. Ensure all saw cuts and expansion joints in walk-ins are sealed. 7. Concrete flooring must be sealed well enough so that water beads on surface.Retail doors are meant for wine and other alcoholic beverages. TCS foods are not planned to be stored in Retail cases.Discussed finishes throughout.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.
Sep 5, 2023Reviewnot scoredclean
Plumbing inspection conducted with site superintendent, Brandon. At the time of this inspection, this project was about 20% complete. Inspection report was emailed to Brandon.Please continue with construction according to plans, stipulation letter, and inspections. Prior to final:1. Provide hand wash sink on North end of bar as plan states. Must be NSF approved with hot and cold water with direct or indirect drainage.2. Ensure air curtains are provided to close off pizza prep area. Air curtain are to be set up with microswitches so that they automatically turn on when large windows are opened. If air curtains are disruptive, please seal off kitchen area with solid wall, swing doors with seals, or floor to ceiling glass walls, etc.3. Provide ASSE 1013 RP backflow upstream of soda, rinser in bar area and if misters are installed.4. Provide ASSE 1022 dual check valve for any water fed drink machines.5. Superintendent stated that washable ceiling is to be added in utility room with mop sink.6. Provide dedicated water line at mop sink for chemical connection with proper air gap.Discussed finishes throughout.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.
Aug 16, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 08/16/2023. This 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 “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. ***
Aug 13, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***An application/plan submittal date of 07/27/2023 was not approved. This email has been automatically sent and provided as a courtesy to notify you that upon review of the submitted application and/or plans, it has been determined that the proposed documents do not conform to the applicable regulatory requirements and/or are insufficient to complete the review or receive approval. You will receive a “NOTIFICATION OF PLAN DEFICIENCY-REQUEST FOR ADDITONAL INFORMATION” 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 →