Indigo
B°7343 W Indian School Rd, Phoenix 85033
Food Establishment - Retail Food · Permit FD-23-05549
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 history10 on record
2026
May 6, 2026Routine1 priority1 coreall corrected on siteB°
No County legal action will result from this inspection.Discussed date marking.
Inspector's notes
Observed various jars of chicken pickle and tomato pickle among other varieties on the counter at room temperature available for sale. According to the person in charge, the foods had been cooked and placed into jars 10 days prior to the inspection. The jars of chicken pickle and other varieties were embargoed at time of inspection (see embargo form). It was also observed that the jars did not have date marking on them. Discussed with person in charge to properly cool and maintain the chicken pickle jars under cold holding of 41°F or below and with the appropriate date marking and ingredients labeling for these foods. 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 packages of various foods such as chicken pickle and tomato pickle that did not have any ingredients or labels on the container aside from the name of the establishment and the food name. Discussed with the person in charge to create food labels for these foods. 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: Corrected at time of inspection.
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3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels
Jan 13, 2026RoutinecleanA°
No County legal action will result from this inspection.
2025
Jul 3, 2025RoutinecleanA
No County legal action will result from this inspection.
Jan 6, 2025RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection.
2024
Jul 17, 2024RoutinecleanA
No County legal action will result from this inspection.
Mar 19, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailedOn 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: A,Signer: Bhavani
2023
Dec 15, 2023Reviewnot scoredclean
Final Construction inspection conducted with operator. Construction completed and approved.Inspection report emailed to Praveen. All remaining items will be addressed on minor remodel.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. 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.
Dec 13, 2023Reviewnot scoredclean
Equipment inspection conducted with operator. At the time of this inspection, this project was about 60% complete.Inspection report emailed to Praveen and GC.Please address the following prior to next inspection:1. Provide a 75-gallon water heater to meet the minimum hot water demand of the facility (mechanical warewash machines require 75-gallon units minimum). 2. Ensure hot water (100-110ºF hand sinks) is provided within 45-seconds to all sinks and service sinks.3. Provide prep sink for the meat department area and the main kitchen with indirect connections to the floor sinks (minimum 2-inch air gaps).4. Provide hand washing sink for the front counter E&D area with metal splashguards as discussed (this will require a floor sink).5. Relocate the hand washing sink adjacent to the rollup door to the 3-compartment sink area as discussed (you may place the prep sink in its place).6. Provide a hot water heater stand.7. Ensure T&P relief drain (copper) and water heater pan drain to floor sink with a 1-inch air gap minimum.8. Provide an air curtain for rear entrance door and rollup door as discussed (ensure activated by door micro switch).9. Rollup door must be repaired or replaced (smooth easy to clean surface).10. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers.11. Provide a 2-inch air gap for the mechanical warewash with the floor sink.12. Provide uni-struts for all drain lines to ensure air gap integrity is kept with floor sinks (ice machine, jockey box, soda dispenser).13. Seal hood vent using heat resistant silicone (silver).14. Finish flashing sides of hood vent and walk-in units.15. Provide self-closers for the doors into the kitchen and dry storage area from restroom hallway.16. Continue to seal backsplash and sides of all sink fixtures.17. Seal all gaps, cracks and penetrations (plumbing and electrical).18. Ensure all floors are smooth easy to clean throughout the establishment.19. Provide industrial grade epoxy for walk-in coolers as stated.20. Provide an industrial grade epoxy for the restroom counters or replace with approved hard surface material (including underside of exposed wood).21. Reroute the sump pump for walk-in coolers to restroom floor drain (run PEX to rigid drain line braced).22. Provide metal cove base for cook line and walk-in coolers.23. Finish installing vinyl cove base where missing.24. Provide smooth easy to clean ceiling tiles above the front counter area (E&D area).25. Brace all drain lines using uni-struts to ensure air gap integrity is kept with floor sinks (cooler drain lines, equipment, water heater, mechanical warewash).26. Ensure all equipment drains to floor sink as discussed.27. Provide door sweeps and weather stripping for all doors to exterior (no light shining through).28. Ensure all walls are smooth easy to clean (restrooms, kitchen area, meat, storage).29. Repair the leak on three compartment drain (kitchen).30. Ensure to receive green tag for hood vent system from local municipality.Of Note:Operator stated that the current refrigeration units with drains are going to be reconfigured to have evaporation pans in lieu of drains. There are no floor sinks in the vicinity of these units. Rigid waste drain lines must be indirectly connected to the sewer through a floor sink. Evaporation pans must be able to eliminate all condensate drainage without spillage, or floor sinks will need to be installed.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 506-6824 for a inspection at 80%-90% 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. No County legal action will result from this inspection.
Nov 29, 2023Reviewnot scoredclean
Plumbing inspection conducted with operator. At the time of this inspection, this project was about 60% complete.Inspection report emailed to Praveen and GC.Please address the following prior to next inspection:1. Provide a 75-gallon water heater to meet the minimum hot water demand of the facility (mechanical warewash machines require 75-gallon units minimum). 2. Ensure hot water (100-110ºF hand sinks) is provided within 45-seconds to all sinks and service sinks.3. Provide prep sink for the meat department area and the main kitchen with indirect connections to the floor sinks (minimum 2-inch air gaps).4. Provide hand washing sink for the front counter E&D area with metal splashguards as discussed (this will require a floor sink).5. Relocate the hand washing sink adjacent to the rollup door to the 3-compartment sink area as discussed (you may place the prep sink in its place).6. Provide a hot water heater stand.7. Ensure T&P relief drain (copper) and water heater pan drain to floor sink with a 1-inch air gap minimum.8. Provide an air curtain for rear entrance door and rollup door as discussed (ensure activated by door micro switch).9. Rollup door must be repaired or replaced (smooth easy to clean surface).10. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers.11. Provide a 2-inch air gap for the mechanical warewash with the floor sink.12. Provide uni-struts for all drain lines to ensure air gap integrity is kept with floor sinks (ice machine, jockey box, soda dispenser).13. Seal hood vent using heat resistant silicone (silver).14. Finish flashing sides of hood vent and walk-in units.15. Provide self-closers for the doors into the kitchen and dry storage area from restroom hallway.16. Continue to seal backsplash and sides of all sink fixtures.17. Seal all gaps, cracks and penetrations (plumbing and electrical).18. Ensure all floors are smooth easy to clean throughout the establishment.19. Provide industrial grade epoxy for walk-in coolers as stated.20. Provide an industrial grade epoxy for the restroom counters or replace with approved hard surface material (including underside of exposed wood).21. Reroute the sump pump for walk-in coolers to restroom floor drain (run PEX to rigid drain line braced).22. Provide metal cove base for cook line and walk-in coolers.23. Finish installing vinyl cove base where missing.24. Provide smooth easy to clean ceiling tiles above the front counter area (E&D area).25. Brace all drain lines using uni-struts to ensure air gap integrity is kept with floor sinks (cooler drain lines, equipment, water heater, mechanical warewash).26. Ensure all equipment drains to floor sink as discussed.27. Provide door sweeps and weather stripping for all doors to exterior (no light shining through).28. Ensure all walls are smooth easy to clean (restrooms, kitchen area, meat, storage).29. Repair the leak on three compartment drain (kitchen).30. Ensure to receive green tag for hood vent system from local municipality.Of Note:Operator stated that the current refrigeration units with drains are going to be reconfigured to have evaporation pans in lieu of drains. There are no floor sinks in the vicinity of these units. Rigid waste drain lines must be indirectly connected to the sewer through a floor sink. Evaporation pans must be able to eliminate all condensate drainage without spillage, or floor sinks will need to be installed.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 506-6824 for a inspection at 80%-90% 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. No County legal action will result from this inspection.
Nov 16, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 11/16/23. 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 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 →