Burger N Shake
A13849 N 19th Ave, Phoenix 85023
Food Establishment - Eating & Drinking · Permit FD-23-04031
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history7 on record
2026
Jan 7, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2025
Aug 5, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
*2nd repeat* Observed PIC place raw hamburger patties on grill and transitioned to plating and garnishing ready to eat hamburgers with unwashed hands. Corrective Action: Corrected at time of inspection.
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Repeat Violation PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.
Mar 31, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed line cook remove hat and wipe face off with paper towel and gloved hands. Gloved were removed and chef re-gloved to resume cooking and food plating activities. Cook was stopped and asked to wash hands before resuming. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.
2024
Nov 27, 2024Routine1 priority1 coreB
No County legal action will result from this inspection.Discussion included: proper food storage order in the reach-in coolers, handwash sink usage/stocking, pesticide usage, sanitizer concentration. PIC was given handout for cleaning up vomit and diarrheal incidents.
Inspector's notes
No Certified Food Protection Manager was present at the establishment during 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 employee placing raw burger patty on the grill with gloved hands and then proceeding to grab ready-to-eat (RTE) items with the same gloves. Instructed employee to remove gloves, properly wash hands and then put on new gloves. Discussed with PIC that gloves shall be used for only one task, such as working with RTE food or with raw animal food, used for no other purpose and discarded when damaged, soiled, or when interruptions occur in the operation. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-304.15 (A) - Priority: Gloves, Use Limitation; Limited to One Task. 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.
May 3, 2024Routine1 priorityall corrected on siteB
This establishment received a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.Discussed fridge organization, disposable towels, delivery schedule. Inspection report sent via email.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: B,Food Manager Licenses: 1,Signer: Marwam N.
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 a box of raw bacon stored on the shelf above lettuce and milk in the main reach in fridge in the back. All raw proteins must be stored in a manner that is separate from Raw RTE and RTE food products. The PIC moved the bacon to the bottom shelf. Correct By: Corrected At Time Of Inspection
2023
Oct 12, 2023RoutinecleanA°
Oc reinspection conducted with MarwanInspection report emailed to MarwanAll items have been corrected at time of inspectionNo County legal action will result from this inspection
Sep 12, 2023Routine2 priority2 foundation5 coreC°
OK to Permit. Eating and drinking permit, class 3, seating 10+Oc inspection conducted with MarwanInspection rights and inspection report emailed to MarwanPlease be address the following violations are to be corrected by 10/12/23, or County legal action may resultThis 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.Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections. Discussed inspection upon request fee with owner for more than 1 re-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 this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: 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 or call 602-506-6824.Award: Not Participating,Signer: Marwan Naaim
Priority Foundation-5-205.11, Pf: 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. --- No handwashing station in the warewashing area or a sink that is clearly visible with no physical barriers. No soap at the back kitchen handwash station --- provide handwash station in the warewashing area, ssoap provided to the back handwash station, ensure all handwash stations are accessible and have soap/paper towels at all times Correct By: Correct Prior To Reinspection
Priority Foundation-3-603.11, Pf: 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. -- No consumer advisory on the wall menu sign for the burgers that can be order cooked to order --- provide disclosure and reminder portion of the the consumer advisory and asterisk as necessary referrring to menu items that advisory refers to Correct By: Correct Prior To Reinspection
PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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. -- Facility is pressing lemons at the front counter with no sneeze guard -- discontinue practice and relocate to back kitchen area, or provide sneeze guard Correct By: Correct Prior To Reinspection
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable -- Facility has homestyle crockpot hot holding chili that is stored next to the mopsink, lining on the shelf unit is cardboard and foam combination. Facility using milk crates as storage systems. --- provide commercial grade hot hold well for holding time temperature controlled foods, provide 24 inch spatial barrier to any food/food contact surfaces within the mopsink area, provide surface for the wire shelf unit that is easy cleanable, durable, non-absorbent and smooth, Provide wire shelving or dunnage racks as storage systems to provide easy cleanable surfaces and to clean underneath Correct By: Correct Prior To Reinspection
Core-4-301.12 (D-E), C: Manual Warewashing, Sink Compartment Requirements; Alternative Manual Warewashing Equipment; 2 Compartment Sink Requirements -- Facility only has 1 drain plug that is operational in the facility ---- provide drain plugs for the food prep sink and each compartment of the three compartment sink, warewashing signage provided :
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils -- Interior of the three compartment sink /food prep sink sink, wire shelving have a buildup of soiling clean Correct By: Correct Prior To Reinspection
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law --- Facility has a hose connected to the hot water line by the three compartment sink. Hose has no backflow preventer. Drainage lines from soda machine and RPZ backflow in front service line lay at the floor sink flood lip, no test certification for the soda machine reduced pressure zone backflow preventer --- remove hose and discontinue use as cross contamination at three compartment sink, provide 1 inch air gap to top of the floor sink flood lip from all drain lines, provide test certification for the reduced pressure zone backflow preventer Correct By: Correct Prior To Reinspection
Core-6-202.14, C: Toilet Rooms, Enclosed -- Restroom door not self closing --- provide self closure for the restroom Correct By: Correct Prior To Reinspection
Core-4-204.11, C: Ventilation Hood Systems, Drip Prevention -- Equipment outside of the baffle area. Fryer and flat top grill at very ends of the hood with no collection of grease to the baffle system, areas of hood not sealed --- relocate grease/vapor equipment to be under the baffle system for collection of grease, seal all cracks/crevices with heat resistant caulking in the hood area Core-6-303.11, C: Intensity-Lighting --- Light in the restroom providing shadows -- increase the amount of lighting in the restroom Correct By: Correct Prior To Reinspection
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 →