The Gladly
A°2201 E Camelback Rd, Phoenix 85016
Food Establishment - Eating & Drinking · Permit FD-32679
Score based on 10 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
Apr 14, 2026RoutinecleanA°
No County legal action will result from this inspection.
2025
Oct 7, 2025RoutinecleanA°
No County legal action will result from this inspection.Inspection report e-mailed. Of note: discussed thawing of frozen fish in vacuum-sealed packaging, protection of single-use gloves from contamination, and maintaining non-continuous cooking logs on consistent forms. Discussed requirements for custom frozen dessert base with pastry station staff - if a custom frozen dessert base will be prepared onsite, a HACCP/Variance submittal may be required.
Jul 9, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
/ During the inspection a container of anglaise sauce and a container of precooked sausage both dated 6/30, and two pans of cooked quinoa mixed with wild rice dated 7/2 were observed in the refrigerator and prep table in the kitchen, held for greater than 7 days for use. Manager voluntarily discarded the items. Ensure all ready to eat food is used up or discarded within seven days as required. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.18 - Priority: 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.
Apr 9, 2025Routine1 coreall corrected on siteA°
No County legal action will result from this inspection.Inspection report e-mailed. Of note: discussed par-cooking documentation requirements, glove usage. Initial cook temperature, cooling times, holding temperature, final cook temperatures, and any corrective actions taken when parameters are not met must be logged as part of the approved par-cooking process for chicken breasts.
Inspector's notes
Observed cooked crab meat in sealed reduced oxygen packaging (ROP) from manufacturer thawing in walk-in refrigerator. Manufacturer's instructions stated that product must be removed from packaging before thawing under refrigeration. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.13 - Core: Thawing
2024
Dec 11, 2024Routine2 coreA°
No County legal action will result from this inspection.Inspection report e-mailed. Of note: discussed hot-holding with person in charge (PIC) and employees.
Inspector's notes
Observe pesto with garlic and oil in a shallow (<4" deep) covered container in walk-in refrigerator cooling after preparing at ambient temperature. Pesto was measured with an internal temperature of 66 degrees Fahrenheit and was place in the walk-in less than 30 minutes prior to inspection and was within the proper parameters for cooling times and temperatures. 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. Plastic wrap was removed to correct during inspection. Inspector verified rapid cooling. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 employee dry numerous recently-cleaned utensils and food storage containers with a cloth prior to storing them. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Cloths may only be used for polishing clean, dry items, not for drying equipment or utensils. Corrective Action: Correct prior to next routine inspection.
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4-901.11 - Core: Equipment and Utensils, Air-Drying Required
Sep 6, 2024RoutinecleanA°
No County legal action will result from this inspection.Inspection report e-mailed. Inspector emphasized importance of verifying sanitizer concentrations for food contact surfaces and maintaining nonfood contact surfaces of salamander grill clean to sight and touch. Per person in charge (PIC), patio is no longer in use as a dog-friendly patio - flooring has been resurfaced and no longer complies with Code requirements for dog-friendly patio. Dog-Friendly Patio condition will be removed from the permit per operator request.
Apr 16, 2024Routine1 priority1 foundation1 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed and verified. Discussed chemical labeling for continued training. 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Embargo Lbs: 23,Food Manager Licenses: 1,Signer: Delany Rieser
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. - Cookline handwashing sink found blocked with garbage can. Person in charge moved garbage can and replaced with smaller one making the handwashing sink and paper towels accessible. Handwashing sinks must be easily accessible to allow for proper handwashing. 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. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. - Observed large specialty cubed ice used for drinks in bar freezer, items were bought from unapproved source (Artisan Ice). Person in charge discarded ice. Food must be obtained from sources that comply with Law. 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/4619/AMC-Toolbox---Approved-Source. Correct By: Corrected At Time Of Inspection
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed ice cream scoopers for ice cream, sorbet, and rice stored in water at 82 deg F in back line area. Person in charge removed scoops from water. In-use utensils must be stored in water at 135 deg F, in a clean dry location, or running water. Correct By: Corrected At Time Of Inspection
2023
Nov 28, 2023Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.A pattern of non-compliance is developing for Priority violation # 20, 3-501.16(A)(2) and (B), P, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.Long Term Intervention scheduled 12-15-23Report sent via email 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. No County legal action will result from this inspection.Award: Not Participating,Embargo Lbs: 9.5,Food Manager Licenses: 1,Number of Employees: 1,Signer: Garrison Whiting
Repeat Violation 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 prep table across from the grill with an ambient temperature of 58*F on the top and 49*F in the bottom. Temperature control for safety (TCS) items were at a temperature of 47*F to 50*F on the top of the prep table and 47*F to 49*F in the bottom part or prep table. TCS items that were in the prep table for less than 4 hours were relocated to rapidly cool. TCS items that were in for more than 4 hours were embargoed and Person in Charge (PIC) voluntarily discarded. TCS items discarded were oaxca cheese, chicken broth, casserole potato, picquillo butter, heavy cream, sliced tomato, american cheese slices and cheddar cheese slices. Long Term Intervention scheduled 12-15-23 Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Aug 22, 2023Re-InspectioncleanA°
Upon re-inspection, all violations have been corrected.No County legal action will result from this inspection.Report emailed to PIC.Award: Re-Inspection,Signer: Garrison
Aug 21, 2023Routine1 priority1 foundationB°
A 24 hour reinspection will be conducted. Of note: Per observation, establishment is undergoing construction of outdoor patio. Discussed with PIC ensuring any changes remain in compliance with dog friendly patio approval of prior patio. // Discussed with PIC use of non-toxic vs. edible glitters in food/drinks. Items labeled as "non-toxic" are not food safe and are not to be used in food/drinks. Food safe glitters will say "food grade", "food safe", "FDA approved", food grade mica based pearlescent, a list of known edible ingredients, or a statement of the like. Reach out to inspector if questioning a specific product. // Establishment has table top ice machine in pastry area that is for household use only. Cease use of ice machine and remove from establishment. All equipment must be NSF/ANSI certified. // Closest hand sink to pastry area is more than 25 feet and in middle of cookline. Discussed obtaining hand sink for pastry area as hands sinks must be within 25feet and unobstructed from food prep areas. This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed to PIC.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: Not Participating,Embargo Lbs: 7,Food Manager Licenses: 1,Signer: Terence Nowak
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 TCS lemon juice, orange juice, watermelon juice, and strawberry juice at 70-71*F in large syrup fridge in bar. Unit observed at 70*F. PIC was able to turn unit on and establishment has adequate other cold holding. Employee stated all items were stocked the previous day or before. PIC voluntarily discarded juices. TCS items must be at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Observed water at sinks throughout establishment to be reaching 80-82*F. Hot water must be available at all sinks for operation. Hand sinks must be at least 100*F, sanitizer mechanical dishwashers must be at least 120*F, high temp dishwashers must be at least 140*F, and all other sinks must be at least 110*F. PIC called maintenance and told inspector someone will be out same day to look at unit. 24-hour re-inspection will be conducted. Discussed MCESD’s policy regarding permit suspension for no hot water after 24 hours. 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 →