Zeez Grill

209 W Jackson St, Phoenix 85003

Food Establishment - Eating & Drinking · Permit FD-58615

Score based on 7 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 24, 2026.

Excellent

Phoenix restaurant avg: 95

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history7 on record

2026

Jun 3, 2026RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Discussed storage/relocation of unused and/or unnecessary items.

Jan 7, 2026Routine1 foundationall corrected on siteB

Predefined Comment: No County legal action will result from this inspection.Discussed lighting replacement by property manager and available lighting options in food preparation area.

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation5-205.11

Inspector's notes

Observed pans and towels in handwash sink. Items blocked use of handwash sinking. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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.

2025

Jul 9, 2025RoutinecleanA

No County legal action will result from this inspection.

Feb 20, 2025Routine1 priority1 foundationall corrected on siteB°

No County legal action will result from this inspection.Note: Discussed proper food storage.

#21 — Proper Hot Holding TemperaturesPriority3-501.16

Inspector's notes

Observed cooked soft bacon (88'F), cooked hashbrowns (128'F), and cooked rice (115'F) being hot held below 135'F at time of inspection. PIC stated food items were made less than 2 hours prior. All TCS foods improperly hot held were reheated to 165°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 135°F or above. Suggested time as control for cooked soft bacon and cooked hashbrowns as it would benefit establishment's operations and needs. Corrective Action: Corrected at time of inspection.

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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

#23 — Proper Date Marking and DispositionPriority foundation3-501.17

Inspector's notes

Observed no datemarking for blue cheese dressing, pepperjack cheese, feta cheese, cooked bacon and cut cabbages in refrigeration units throughout establishment at time of inspection. PIC stated food items were prepped/opened within the past 7 days. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

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3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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.

2024

Sep 26, 2024Routine1 coreA

No County legal action will result from this inspection.Note: Discussed datemarking.

#51 — Plumbing Installed; Proper Backflow DevicesCore5-205.15

Inspector's notes

Observed slow drainage at handwashing sink. Slow drainage observed to be slow due to debris blockage at drain hole in handsink. Blockage was cleared at time of inspection to allow proper drainage. Ensure plumbing system is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained

Apr 25, 2024Routine1 coreall corrected on siteA

This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed better date marking procedures.No County legal action will result from this inspection.Inspection rights accepted by Chloe K.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: A,Food Manager Licenses: 1,Signer: Chloe K.

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlCore3-501.15

Core-3-501.15 (B), C: Cooling Methods; Cooling 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.---Observed cooked chicken cooling in the reach in prep cooler. Cooked chicken was still in the appropriate cooling temperature/time at the time of inspection. Person in charge moved the cooked chicken to cool in the standing cooler. Discussed the importance of not cooling any foods in the reach in prep coolers as these units are designed to hold temperatures rather than cool foods. Correct By: Corrected At Time Of Inspection

2023

Sep 6, 2023Routine1 foundation1 coreA

This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed Time as a Public Health Control Procedure. 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. No County legal action will result from this inspection.Inspection rights accepted by Chloe K.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: A,Signer: Chloe Kim

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation3-501.15

Priority Foundation-3-501.15 (A), Pf: 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.---Observed cooked chicken being cooled down in the reach in prep cooler. Cooked chicken was in the appropriate cooling time/temperature and was moved to the standing cooler to cool down more efficiently. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, left uncovered so that hot air is not trapped and not cooing in prep coolers to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection

#55 — Physical Facilities Installed, Maintained, and CleanCore6-501.12

Core-6-501.12, C: Cleaning, Frequency and Restrictions---Observed a build up of grease/dust on the walls in the kitchen. Person in charge states they will clean it as soon as possible. Discussed the importance of cleaning all parts of the establishment frequently to prevent any build up of grease/debris. Correct By: Correct Prior To Next Routine Inspection

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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 →