Long Wong's
A5642 N 27th Ave, Phoenix 85017
Food Establishment - Eating & Drinking · Permit FD-58297
Score based on 11 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Score over time
Inspection history13 on record
2026
Aug 7, 2026RoutinecleanA
No County legal action will result from this inspection.
Apr 17, 2026Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, violation due for correction has been corrected. Establishment replaced broken reach-in cooler with functioning reach-in freezer. Functioning reach-in freezer ambient air temperature observed at 18.7*F, per min/max thermometer.
Apr 7, 2026Routine1 priority1 foundationB
No County legal action will result from this inspection.Establishment shall repair prep cooler such that it maintains TCS foods at 41°F or below prior to re-inspection on 4/17/26.
Inspector's notes
Observed 48°F-57°F internal temperature range, per probe thermometer, of raw chicken wings, shredded mozzarella cheese, buttermilk, and cream inside reach-in cooler across from male restroom. Person in charge (PIC) stated last known temperature check of reach-in cooler storing listed TCS foods, (see embargo list), was at 4pm day prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. All TCS foods (see embargo list) improperly cold held were discarded by PIC at time of inspection. 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 52.5°F ambient air temperature, per min/max thermometer, inside reach-in cooler across from male restroom. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. Establishment shall repair prep cooler such that it maintains TCS foods at 41°F or below prior to re-inspection on 4/17/26. Corrective Action: Correct prior to re-inspection
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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.
2025
Oct 14, 2025Routine2 coreA
No County legal action will result from this inspection.
Inspector's notes
Observed dead American cockroaches behind 3-door freezer and in storage room at back of establishment. Establishment shall be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Establishment shall only obtain pest control from a certified and licensed pest control specialist. Instructed person in charge (PIC) to remove/clean up dead American Cockroaches at time of inspection. Corrective Action: Corrected at time of inspection.
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6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests
Inspector's notes
Observed accumulation of grease and food debris along floor behind cookline and along floor underneath 3-compartment sink. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed limiting pest attractants with PIC. Corrective Action: Correct prior to next routine inspection.
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6-501.12 - Core: Cleaning, Frequency and Restrictions
Jun 5, 2025RoutinecleanA
No County legal action will result from this inspection.Discussed cold holding equipment servicing.
Mar 10, 2025Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
Feb 26, 2025Routine1 foundationB°
No County legal action will result from this inspection.Re-inspection will be conducted on 3/10/25.Discussed handwash sink requirements and ice machine cleaning frequency.
Inspector's notes
Observed dead German cockroaches underneath 3-compartment sink, behind two door reach-in cooler, and behind chest freezer. Observed live German cockroaches in floor sink next to soda machine. Confirmed with Person in Charge (PIC) pest control company applies treatment bi-weekly. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current German cockroach problem and obtain pest control from a certified and licensed pest control specialist prior to re-inspection. Corrective Action: Correct prior to re-inspection on 3/10/25.
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6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence
2024
Dec 12, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Aug 21, 2024Routine1 foundationall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Discussed non-continuous cooking with establishment. Subject to initial heating process no longer than 60 minutes; cooled according to code requirements. After cooling food is held frozen or cold; prior to sale/service – cooked to at least temperatures specified for raw animal foods found in 3-401.11.
Inspector's notes
Observed reach in refrigeration unit in back of establishment with an internal ambient temperature measuring 48.5F. Establishment shall not use equipment that cannot maintain a temperature which foods are stored with an internal temperature of 41F or less. All food items in the unit were placed in there within 4 hours of inspetion, all food was moved to a functional unit to reduce the temperature to <41F. 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. Corrected at time of inspection.
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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.
Apr 18, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed policies and procedures for the following:-Non-continuous cooking (par cooking).-Cooling process.No County legal action will result from this inspection.A copy of this report will be emailed. 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-181Award: A,Signer: Laurencio
2023
Dec 14, 2023Advisorynot scoredclean
Permit contact, Dulce J. confirmed via phone and email that chicken wings are fully cooked to at least 165 Deg. F during initial cooking step. No non-continuous cooking/partial cooking occurring at establishment. Discussed ensuring that staff are verifying initial cooking step of at least 165 Deg. F using a probe thermometer prior to cooling the chicken back down to 41 Deg. F for reheating later. Ensure staff are verifying cooling temperature using a probe thermometer, going from 135 to 70 Deg. F within 2-hours and then from 70 to 41 Deg. F within 4-hours.
Dec 11, 2023Advisorynot scoredclean
Spoke to permit contact, Dulce J. via phone regarding our follow up conversation on 12/06/2023 about the non-continuous cooking process. Reviewed current procedures and logging requirements. Provided non-continuous cooking guidance document via email. Contact will follow up with inspector regarding updated procedures once completed.Reminded contact that non-continuous cooking procedures only applies to meats (chicken) not fully cooked/partially cooked. Non-continuous cooking procedures are not required if the raw chicken is initially cooked to 165 Deg. F for 15 (or more) seconds.
Nov 29, 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.Inspection report emailed. Inspection conducted with RS 1507. Reviewed Non-continuous cooking process for chicken with PIC and will follow up with owner regarding procedure.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) topermittees. We need a current and accurate email address on file to ensure you receive a copy of your permit cardand 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)Award: Not Participating,Signer: Laurencio
PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking: Partially cooked (non-continuous cooked) chicken being stored in office was originally cooked the night before (approximately 9pm) at an unknown temperature (possibly over 250 Deg. F but not verified with a probe thermometer or properly logged/documented), per Person in Charge. Chicken was than placed in a two door cooler for rapid cooling but found unplugged the following morning. Chicken had been placed in office but taken out to be cooked for final cooking step, when it was then probed with an internal temperature ranging between 57 to 62 Deg. F. Cooler was properly plugged back in and holding proper temperature prior to start of inspection (below 41 Deg. F). Partially cooked chicken was placed on embargo and recommended for discard. Reviewed cooking process with PIC and will follow up with owner regarding Non-continuous cooking procedures. 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/4616/25575/AMC-Toolbox---Cooking. Correct By: Corrected At Time Of Inspection
Correct By: Corrected At Time Of Inspection
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Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →