Oregano's Pizza Bistro
B°37645 N Cave Creek Rd, Cave Creek 85331
Food Establishment - Eating & Drinking · Permit FD-23-04174
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 history9 on record
2026
Jun 1, 2026Routine1 priority1 coreB°
No County legal action will result from this inspection.
Inspector's notes
At open top pizza prep table, observed TCS foods holding over 41F including pizza sauce/54F, mozzarella/50F, Canadian bacon/47F, pepperoni/47F, cheese/47F. etc. 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. All TCS foods were within safe time holding parameters and were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed adjusting the thermostat and maintaining the lids closed whenever possible. 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
Salad prep cooler door does not stay tightly latched. Repair as needed. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
Feb 9, 2026Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
In cooler, observed tomato puree sauce/48F prepared the day before and in a covered plastic container about 24 in deep. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Cooling procedures were reviewed. The improperly cooled sauce was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.
2025
Sep 10, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jun 19, 2025Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed pico de gallo, sliced tomatoes, chipotle dressing (needs refrigeration per packaging), and shredded cheese mix at the cookline prep table at 48°F measured by two probe thermometers. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection (see embargo form). 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.
Feb 10, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2024
Sep 13, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Mar 13, 2024Routine2 priorityall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed at time of 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Keith Parry
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 sausage, ribeye, and shrimp all at a temperature between 45-50*F in low cooler drawer under hot holding area. Person in charge explained items were placed in cooler less than 4 hours prior. Person in charge placed items in cooler to rapidly cool at time of inspection. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Observed in use dish machine at front bar with a concentration of over 200ppm of chlorine. Person in charge informed when using chlorine as a sanitizer the concentration shall remain between 50-100ppm per manufacturers recommendations. Person in charge moved all dish washing to kitchen until dish machine can remain between 50-100ppm at all times. Correct By: Corrected At Time Of Inspection
2023
Oct 10, 2023RoutinecleanA°
OC Re-inspection. Walked with Steve.All previously noted items have been addressed.No County legal action will result from this inspection.Report emailed.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: Re-Inspection,Signer: Steve
Aug 31, 2023Routine1 priority1 coreB°
OC Inspection. Walked with Steve and Keith. E&D Class 4, 10+ seating.Correct the noted items within 30 days.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.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.No County legal action will result from this inspection.Report emailed.Award: Not Participating,Signer: Steve
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Install a prep sink for washing produce. Ensure sink is NSF, drains to the sewer through a floor sink, and has hot and cold water through a mixing faucet. 2) Provide a mixing faucet with an integrated atmospheric vacuum breaker for mop sink. 3) RPZ backflow for soda system (located in bar) must be tested and passed at least once per year. Provide a passed test certificate for backflow from the last 12 months (have tested if longer than 12 months or no certificate is available). 4) Replace ASSE 1022 in line backflow preventer for coffee/tea brewer. 5) Repair pre-rinse sprayer so that hot tap handle turns the water on/off. 6) Re-plumb drain lines throughout establishment so that they are hard-piped, sloped to drain, with 1” air gaps at floor sinks. Also keep drain lines off the floor as much as possible. This includes beer tap drain line. 7) Adjust drain line at mop sink (from roof) so that it full terminates above mop sink. 8) Repair leak in ice machine area. 9) Install a splash guard on hand sink in bar (right side). Correct By: Correct Prior To Reinspection
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods 10) Replace rusted shelving in walk-in cooler. 11) Adjust hood equipment so that fryers fit under hood with a 6” overhang – relocate trash can to provide room. 12) Install FRP around mop sink, covering all brick/wood adjacent to mop sink. 13) Re-finish floor outside of mop sink – concrete has worn to aggregate and is not sloped to drain. Re-finish floor so that it is smooth, non-absorbent, and sloped to the floor drain. 14) Seal all gaps/cracks/penetrations, including small holes in walls. 15) Re-seal all sinks and stationary tables to wall with silicone. Also re-seal restroom fixtures to walls/floors. 16) Repair all significant wall damage throughout establishment, including missing drywall in back storage room, 17) Replace/install cove base where missing or peeling throughout establishment, including storage rooms, bar. 18) Provide working undercounter lighting in bar area. 19) Provide working lights in ware washing area. 20) Ensure all lights are shielded or shatter-proof. 21) Make restroom doors self-closing. 22) Detail clean establishment, including floors/walls/ceilings. Deep clean bar area and outdoor mop area. 23) Discontinue using milk crates for long term storage. 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 →