Kitchens of America
B°830 W Broadway Rd, Tempe 85282
Food Establishment - Eating & Drinking · Permit FD-24-02580
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 history11 on record
2026
Jun 29, 2026Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) all pest control shall be provided from a professional pest control company. 2) TCS items shall be protected from contamination. 3) discontinue use of reusing single use containers.
Inspector's notes
Observed cooked chicken in a large deep container at internal temperature of 46*F in some spots and 50*F in the center dated for 6/28/26. Per person in charge (PIC) the chicken was cooked and placed in there overnight. Discussed with PIC 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. Also discussed with PIC Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Embargoed the cooked chicken and PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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.
Feb 25, 2026RoutinecleanA
No County legal action will result from this inspection.Of Note: Discussed with person in charge (PIC) 1) 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). 2) food that is not actively in the cooling process shall be covered with lids/ plastic wrap to protect from contamination. 3) sani buckets shall maintain the levels of 150ppm to 400ppm of quaternary ammonium to be approved as a sanitizer.
2025
Sep 30, 2025RoutinecleanA
No County legal action will result from this inspection.
Jun 11, 2025Re-Inspection1 coreall corrected on siteA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. Establishment not actively using cooler and is scheduled for installation of parts within 1-2 days. PIC will provide invoice. Establishment has re-installed food prep sink and is currently operating within approved scope.
Inspector's notes
Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 4th Consecutive. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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
Jun 5, 2025Routine1 priority1 foundation1 coreB
Due to the violations noted on this inspection report, County legal action may result from this inspection.Reviewed separation of storage and provided guidance document with PIC at time of inspection. Establishment was observed operating outside the scope of their approved operating permit in violation of MCEHC Chap. 1, Reg. 4(a). Establishment removed the prep sink from the premises and installed a reach-in freezer. Establishment cuts lettuce and tomatoes for burgers & has no sink for thawing. Establishment must have adequate capacity, equipment, and approved permitting to accommodate business needs.
Inspector's notes
Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 4th Consecutive. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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 cooked bacon, cooked chicken, raw ground beef, raw marinated beef, and raw chicken in a single door walk-in cooler across from the fryers with temperatures between 49 to 54*F at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Per PIC, cooked bacon and cooked chicken were from the day prior and were embargoed at time of inspection. Per PIC, raw chicken, raw ground beef, marinated beef, whole shelled raw eggs, and marinated beef 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. 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 single door reach-in cooler across from the fryers with an ambient temperature of 47.1*F at time of inspection. Observed reach-in cooler storing multiple TCS food items between 49 to 54*F (see #22) at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 6/11/2025.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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.
Feb 25, 2025Routine1 foundation1 coreB°
No County legal action will result from this inspection.Reviewed proper handwashing procedures with person in charge (PIC) at time of inspection.
Inspector's notes
Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd Consecutive. 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 to go containers & boxes of bread on top of the handwashing sink at time of inspection. Person in charge (PIC) relocated all items blocking handwash sink at time of inspection. Discussed with PIC about not blocking the handwashing sink at time of inspection. 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.
2024
Oct 30, 2024Routine1 coreA
No County legal action will result from this inspection.
Inspector's notes
Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 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
Aug 20, 2024Re-InspectioncleanA°
Re-inspection rescheduled for 8/8 by inspector. Re-inspection rescheduled for 8/19 by inspector.No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
Jul 25, 2024Routine1 priority1 foundation1 coreB°
No County legal action will result from this inspection.
Inspector's notes
Observed ambient temperature of reach-in cooler, drawer unit, and prep table with temperatures between 47.3 to 48.8*F. Observed TCS food items in all units with temperatures between 47 to 49*F at time of inspection (see #22). Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 8/1/2024.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by 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 pico de gallo, cut lettuce, heavy whipping cream in prep tables with temperatures between 49 to 53*F at time of inspection. Per person in charge (PIC), all items were made yesterday and voluntarily tossed at time of inspection. All TCS foods improperly cold held were discarded by PIC 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.
May 23, 2024Reviewnot scoredclean
Final construction inspection for a Class 4 0-9 E&D permit was conducted with owner Carmen C. by appointment. The establishment was closed and not operating at time of inspection. 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.Please address the following items prior to the routine inspection: 1) Trim the drain line located above the inside floor sink at an angle to provide a 1" minimum air gap. 2) Remove and clean-up all wood pallets in the back area. Reviewed certified food manager training at time of inspection. MCESD inspection report was delivered via email. No County legal action will result from this inspection.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB
May 15, 2024Reviewnot scoredclean
Equipment inspection for a Class 4 0-9 E&D permit was conducted with owner Carmen C. by appointment. The project is approximately 95% complete at time of inspection. Please ensure the following items are addressed prior to the final construction inspection: 1) Increase the hot water pressure to all sink fixtures in the trailer. Please ensure a pressure of 40 psi minimum pressure is provided.2) Provide a vent riser on the drain line near the prep sink. 3) Provide a 1" minimum air gap above the floor sink flood rim for the whole trailer drain line. 4) Remove and clean-up all wood pallets in the back area. 5) Elevate the three sink sprayer to ensure a 1" minimum air gap is provided above the sink flood rim. 6) Caulk the sink fixtures to the walls and the gaps around the handwash sink with silicone. At the final construction inspection, ensure hot water measuring 120' F minimum is provided to the plumbing system and all refrigerators are on and measuring at 41' F or below. The final construction inspection is scheduled for Thursday May 23, 2024. MCESD inspection report was delivered via email. No County legal action will result from this inspection.Award: Not Participating,Review Complete: CHECKED,Review Notes: RA,Signer: DB
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 →