Frullati Cafe & Bakery
A175 W Madison St, Phoenix 85003
Food Establishment - Eating & Drinking · Permit FD-46550
Score based on 6 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 24, 2026.
Score over time
Inspection history6 on record
2026
Jan 7, 2026Routine2 coreA
Predefined Comment: No County legal action will result from this inspection.Discussed air drying step of ware washing processes. Discussed using pulldown cover on display cooler during slow periods.
Inspector's notes
Certified Food Protection Manager (CFPM) not observed at time of inspection. CFPM is required to be on the premises during all hours of operation. 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 cut lettuce on prep table measuring 50F. PIC reported lettuce cut 10 minutes prior to inspection and placed in prep table to cool. Discussed limitation of prep table cooling ability. PIC relocated cut lettuce to reach in cooler to rapidly cool. 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. 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.
2025
Sep 8, 2025Routine2 foundation1 coreB
Predefined Comment: No County legal action will result from this inspection.Report emailed
Inspector's notes
Certified Food Protection Manager (CFPM) not present at time of inspection. A CFPM is required to be on the premises during all hours of operation. 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
No procedures for vomiting and diarrheal event clean-up available at time of inspection. Written procedures for clean-up of vomiting and diarrheal events are required onsite at all times. PIC provided with procedures at time of inspection. Corrective Action: Corrected at time of inspection.
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2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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.
Inspector's notes
No soap available at multiple sinks throughout kitchen area. PIC provided soap for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.
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6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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.
Apr 3, 2025Routine1 coreA
No County legal action will result from this inspection.Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.
Inspector's notes
Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2ND CONSECUTIVE VIOLATION. 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
2024
Nov 12, 2024Routine1 priority2 coreB°
No County legal action will result from this inspection.
Inspector's notes
No certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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 smoothie base made with dairy milk, cooked scrambled eggs, cut tomatoes, cooked chicken salad, cooked bacon slices (48-50'F) in tabletop prep cooler located by pizza unit. Ambient temperature of unit in question measured at 48.8'F. Cooked scrambled eggs were stocked more than 4 hours ago by PIC. PIC stated all other TCS food items in question have been continuously topped up throughout the morning, but the first batch of each item were stocked less than 4 hours prior. Cooked scrambled eggs were embargoed and PIC voluntarily discarded items at time of inspection. All other TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Establishment observed with more than adequate coldholding capacities. Faulty unit in question was emptied of TCS food items at time of inspection and PIC agreed to not use unit until it has been fixed. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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 multiple containers of RTE chicken salad tightly wrapped with Saran wrap (trapping heat) in standing reach-in unit located by freezer. 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. Discussed proper cooling methods and cooling parameters with PIC. PIC uncovered containers at time of inspection. 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.
May 9, 2024Routine1 priority1 foundationB
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.Reviewed heating up procedures for their soups.Reinspection for cold holding unit will be conducted within 10 days. Inspection rights accepted by Alejandra R.Inspection report emailed and confirmed by person in charge. 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-RequestForm-181.Award: B,Food Manager Licenses: 1,Signer: Alejandra R.
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.---In the standing cooler located closest to the meat slicer, observed: turkey, ham, cut melon and pasta salad having internal temperatures of 47-58*F. Person in charge states these foods were placed in the unit less than 1 hour prior to inspection and moved to a working cooler at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-301.11, Pf: 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.---Observed the standing cooler located closest to the meat slicer having an ambient temperature of 47*F. Person in charge removed all TCS foods from that cooler. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection
2023
Aug 24, 2023Routine1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation Violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager---Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. Please have a CFPM present during all operation hours. Correct prior to next routine inspection. 2ND REPEAT VIOLATION.Reviewed reheating procedures. Inspection rights accepted by Alejandra R.Inspection report emailed and confirmed by person in charge. 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-RequestForm-181 or call 602-506-6824.Award: Not Participating,Signer: Alejandra Rubio
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability---Observed the establishment not having hot water available. Water measured having an internal temperature of 78*F. Technician stated the water heater was off but turned on. Inspector waited approximately 20 minutes until the water measured at 100*F. Discussed the importance of having hot water of at least 100*F at all times. Correct By: Corrected At Time Of Inspection
Nearby restaurants
Other places to eat within a short walk, with their current scores.
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- 94Rustler's RoosteB8383 S 48th St · 240 m away
- 92North RestaurantA°15024 N Scottsdale Rd · 240 m away
Data from Maricopa County Environmental Services public records, last checked Sep 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →