Fry's Food and Drug

100 E Jefferson, Phoenix 85004

Food Establishment - Eating & Drinking · Permit FD-65737

Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 21, 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 history9 on record

2026

Jun 11, 2026RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.

Mar 16, 2026RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.

2025

Sep 16, 2025Routine2 priority1 coreC

Predefined Comment: No County legal action will result from this inspection.

#8 — Hands Clean and Properly WashedPriority2-301.14

Inspector's notes

Observed employee enter deli section from exterior and put on gloves and proceed to help customer by scooping/portioning deli salads without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC.

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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed deli meats (turkey breast, salami, black forest ham, smoked ham, roast beef) and deli cheeses (American, white American and Swiss) in an open display cooler directly in front of the deli section of the establishment all at a temperature of 50 F. Per PIC, some items were placed the night prior and others at 6 am this morning. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods 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.

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

Inspector's notes

Observed covered containers of in-house caprese salads made from sliced tomatoes (70 F) and mozzarella (40 F) at the time of inspection. Discussed with employee the importance of keeping food uncovered while in the cooling process to allow for proper air flow. All foods cooling were uncovered to allow for 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.

Jul 9, 2025RoutinecleanA

No County legal action will result from this inspection.No violations noted at time of inspection.

Apr 3, 2025RoutinecleanA

No County legal action will result from this inspection.

2024

Oct 28, 2024Routine1 priorityall corrected on siteB

No County legal action will result from this inspection.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed cut spinach, cut lettuce, shredded cheese and feta cheese (45-51'F) out of temperature at salad bar. Items were stocked less 30 minutes prior per PIC. Ambient temperature of unit observed 52.8'F. Unit observed not turned on. PIC turned on unit at time of inspection. Food items observed 41'F and below by end of inspection. Ambient temperature of unit observed 39.8'F. Ensure units are on to maintain proper coldholding temperatures of 41'F or below. 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. Corrective Action: Corrected at time of inspection.

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Apr 3, 2024RoutinecleanA

This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection rights accepted by Nicholaus H.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.Food Manager Licenses: 1,Award: A,Signer: Nicholaus H.

Jan 22, 2024RoutinecleanA

This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Of Note:- 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.Report e-mailed.No County legal action will result from this inspection.Award: A,Signer: Nick H.

2023

Jul 31, 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.No County legal action will result from this inspection.Inspection rights accepted by Juan B.Inspection report emailed and confirmed by person in charge.Signer: Juan Bermudez,Food Manager Licenses: 1,Award: Not Participating

#22 — Proper Cold Holding TemperaturesPriority3-501.16

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 cooler closest to the Murrays cheese station, observed pasta salad, chicken salad and grilled chicken having internal temperatures of 48-45*F. Unit is working properly and had an ambient temperature of 39*F but observed 2 bags of wafer cookies being stored in the unit in a manner that obstructed the air flow of the unit. Reviewed automated temperature charts with the person in charge that indicated the food might have been out of temperature for less than 2 hours. Person in charge moved these food items to the walk in cooler to cool down faster. 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

Nearby restaurants

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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 →