Whole Foods Market
A+Cutting Edge4701 N 20th St, Phoenix 85016
Food Establishment - Eating & Drinking · Permit FD-28019
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 25, 2026RoutinecleanA+
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Discussed more routine monitoring on deli case temperatures throughout the summer.
Mar 23, 2026RoutinecleanA+
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
2025
Oct 2, 2025RoutinecleanA°
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Inspection report e-mailed. Of note: establishment is preparing to replace commercial steamers. This model of commercial steamer may require a remodel application and installation of a check valve (such as a Reduced Pressure Zone/RPZ backflow assembly) if the steamers will have a permanent direct water connection. Provided remodel permit application information via e-mail.
Jul 25, 2025RoutinecleanA°
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Inspection report e-mailed.
Apr 3, 2025RoutinecleanA°
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Inspection report e-mailed.
2024
Sep 24, 2024RoutinecleanA+
No County legal action will result from this inspection.This establishment is on the Cutting Edge of food safety and was awarded an "A+" grade.Inspection report e-mailed.
Jul 9, 2024RoutinecleanA+
No County legal action will result from this inspection.This establishment is on the Cutting Edge of food safety and was awarded an "A+" grade.Inspection report e-mailed.
Feb 5, 2024Routine3 priorityall corrected on siteD°
This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed. Inspection conducted with RS# 1197.OF NOTE: Discussed promotional sampling requirements with PIC. Locations handling open food must be near a conveniently located, unobstructed hand wash sink available for hand washing. Discussed that open food handling must be completed within 25 feet of a visible, unobstructed hand wash sink. Discussed options including ANSI/NSF portable hand sink or prepping and portioning foods in BOH before bringing to sales floor for sampling. if handling food near enclosed room near walk-in cooler (such as prepping raw chicken), a hand sink would be necessary to allow for proper hand washing. Discussed monitoring produce chemical wash levels, time as a control procedures and adjusting policy to accurately reflect current procedures, and repairing plumbing.This establishment has failed to demonstrate the necessary level of compliance to continue participation in the Cutting Edge Program.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. Weneed 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, orContact 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 atthe below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 6,Request Notes: On Hold,Request Review: CHECKED,Review Complete: CHECKED,Signer: Germain Coquet
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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.-----Observed employee in produce prep area of deli kitchen actively sanitize: knife and cutting boards by splashing for less then 5 seconds sanitizer on cutting board/knife before storing as clean. Employee did not wash or rinse cutting board/knife before sanitizing. Discussed proper sanitizing techniques with the PIC. Quat sanitizer requires a contact time of at least 60 seconds to effectively sanitize and food contact surfaces must be washed/rinsed prior to sanitizing. PIC had cutting boards/knife washed, rinsed, and sanitized at time of inspection at the time of inspection. Correct By: Corrected At Time Of Inspection
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 cooked bacon maintaining flexibility at 58-62'F by front deli counter at ambient air temperature, deli turkey portioned/wrapped above fill line in front deli prep cooler at 45-46'F, and swiss cheese at 49-50'F above fill line in front deli prep cooler. Per PIC, all items were placed out less then 4 hours prior to inspection. All items were relocated to walk-in cooler for rapid cooling. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.18, P: 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.-----Observed garlic and oil tofu sauce with prep date of 1/29/2024 in prep cooler in back of house (BOH), garlic and oil pesto with prep date of 1/29/2024 in walk-in cooler, and cooked chicken salad prepared onsite with prep date of 1/28/2024 in walk-in cooler. All items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection
2023
Oct 3, 2023Routine2 coreA+
Of note: Discussed ensuring raw animal proteins are stored based on minimum cooking temperature to prevent cross contamination. // Discussed re-sealing around three compartment sink and dish machine in deli. Fill wall tile on right side of dish machine. This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.This establishment received an A+ Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed to PIC.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: Cutting Edge A+,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Mike Hardy
Core-4-602.11 (E), C: 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. Observed accumulation of white slimy looking organic matter on very top dispenser of large ice machine in deli. Clean and clean at a frequency to prevent buildup of food debris and other organic matter. Correct By: Correct Prior To Next Routine Inspection
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed leak from under right side of mechanical dish machine with calcium accumulation. Observed water pooling on floor from leak. Repair and maintain in repair so that machine is smooth, easily cleanable, and does not cause water accumulation on floor to prevent contamination. Correct By: Correct Prior To Next Routine Inspection
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 →