Hyderabad House
A16495 N Scottsdale Rd, Scottsdale 85254
Food Establishment - Eating & Drinking · Permit FD-76442
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 history12 on record
2026
Sep 10, 2026Routine2 coreA
No County legal action will result from this inspection.Discussed date marking for wada (Indian dish made with lentils who undergo >6 hour soaking).
Inspector's notes
Observed handwashing sinks (x2) in the cook line and in the dish pit area leaking from the faucet. The one in the cook line runs even after knobs are completely turned off. Person in charge (PIC) stated someone will be coming in to fix them. Both sinks are equipped with hot water at this time. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Inspector's notes
Observed wall opening (hole) in the wall by the 3-compartment sink. Please patch and repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Apr 23, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2025
Sep 29, 2025Routine1 priority2 coreB°
Predefined Comment: No County legal action will result from this inspection.Discussed labels for packaged beverages. Establishment's website is on the label. Ensure establishment's address or phone number is present on the label of packaged foods and beverages.
Inspector's notes
In the bottom level of the prep refrigerator on the line observed two trays of cooked chicken with internal temperatures of 62°F and 87°F.
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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. Predefined Comment: 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. After discussion with the person in charge it was determined the chicken was cooked yesterday, was stored at 41°F or below an hour ago, but was left out on the counter by the tandoor oven. All TCS foods improperly cold held were relocated to the walk in refrigerator to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.
Inspector's notes
Along the cook line and dry storage area observed multiple containers of spices and ingredients removed from their original container with no label.
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3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Predefined Comment: All bulk food items not easily identifiable must be labeled with common name of food. Label bulk food items prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Observed multiple cracks or damaged floor tiles near the three compartment sink.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Jun 27, 2025Routine1 priority3 foundation2 coreC°
Predefined Comment: No County legal action will result from this inspection.Observed a significant amount of TCS foods such as cooked chicken, sauces, packaged leafy greens, cooked rice stored outside near the rear entrance. According to the person in charge all foods do not meet quality standards (burnt, overcooked, etc.) and are to be discarded. Observed food workers discard food at time of inspection. Ensure food are disposed of quickly and properly in dedicated waste receptacles so it becomes a nuisance.
Inspector's notes
The person in charge was not able to provide written procedures for clean up of vomit & diarrhea 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. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided copy of the guidance document at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked goat/ 50°F and fried chicken 47°F in the top section of the prep cooler across from the stoved. Observed hardboiled eggs/50°F and yogurt/45°F in the countertop cooler near the walk in cooler entrance.
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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. Predefined Comment: 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. According to the person in charge all TCS foods were moved from the walk in cooler to the prep cooler and tabletop cooler around 11AM. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed kofta on the speedrack in the walk in cooler with no date mark. Observed a large plastic container of onion sauce in the walk in cooler with no date mark.
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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. Predefined Comment: 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). According to the person in charge the kofta was made two days ago and the onion sauce was made yesterday morning. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a can of RAID aerosol pesticide on the ground near the three compartment sink.
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7-202.11 - Priority Foundation: Restriction-Presence and Use Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed significant amount of dried food residue on the exterior of the prep cooler, fryers, and stove top.
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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Observed dried food residue and debris on the walls and floors at time inspection throughout the kitchen.
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6-501.12 - Core: Cleaning, Frequency and Restrictions Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Mar 18, 2025Routine1 priority1 foundation3 coreB°
Predefined Comment: No County legal action will result from this inspection.
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 Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Food worker's current CFPM certification has expired. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Observed large garbage can stored directly in front of the kitchen handwashing sink. Handwashing sinks shall be maintained so accessible at all times. Facilities must be maintained in a condition that promotes handwashing. The person in charge moved the garbage can at time of inspection so the handwashing sink was accessible. 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.
Inspector's notes
Observed raw packaged chicken stored directly on top of raw packaged lamb in the walk-in cooler. No overhead contamination observed.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed multiple plastic and metal containers stacked wet in the clean equipment storage area.
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4-901.11 - Core: Equipment and Utensils, Air-Drying Required Predefined Comment: All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. The person in charge moved the wet stacked containers so they could air dry at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed clean containers in the clean equipment storage area with old date mark labels still attached to the exterior of the container. PIC removed old date mark labels from clean equipment at time of inspection. Ensure that equipment and utensils are properly scraped before washing to remove all residues. Corrective Action: Corrected at time of inspection.
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4-603.12 - Core: Precleaning
2024
Oct 28, 2024Routine1 priority3 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
No paper towels were observed at the handwashing sink near the kitchen entrance or the handwashing sink near the pizza oven.
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6-301.12 - Priority Foundation: Hand Drying Provision. 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. Predefined Comment: 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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed circular pizza cutter with stuck on food debris, stored away as clean on magnetic strip. Advised person in charge (PIC) that dishware and utensils, which are used for time/temperature control for safety (TCS) foods, must be cleaned to sight and touch to prevent contamination of foods. PIC moved the pizza cutter to the 3-compartment sink to be washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.
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4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Observed a large container of cooked onion sauce with no date mark in the walk-in cooler. According to the person in charge the onion sauce was prepared on 10/26. Observed a large container of tomato sauce with no date mark in the walk-in cooler. According to the person in charge the tomatoes sauce was prepared/ removed from the can on 10/25. Observed a large container of cooked lamb with no date mark in the walk-in cooler. According to the person in charge the lamb was cooked on 10/26.
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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. Predefined Comment: 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). Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed uncovered bowl of fennel seeds with a spoon on the front counter near the register. Provide sneeze guard protection or self-closing lid to foods available for customer self-service. The fennel seeds were removed from the counter at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-306.11 - Priority: Food Display-Preventing Contamination by Consumers. 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/4621/AMC-Toolbox---Cross-Contamination.
Jul 9, 2024Routine2 priority1 coreC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed food worker plate and handle naan bread with their bare hand. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Discontinue bare hand contact. RTE food that was contacted by bare hands was voluntarily discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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.
Inspector's notes
Observed 5 orange 5-gallon Home Depot buckets each filled with curry sauce in the walk in cooler. These Buckets are not considered food safe according to the manufacturer. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Curry sauce was discarded at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-101.11 (A) - Priority: Characteristics- Multiuse; Safe
Inspector's notes
Observed significant amount of food residue on exterior and interior of prep cooler. Ensure prep cooler is cleaned more frequently. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.
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4-602.13 - Core: Nonfood Contact Surfaces
Mar 13, 2024Routine2 priority1 coreall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.A pattern of non-compliance is developing for Priority violation # 13, 3-302.11 (A1-2), 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.Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. On July 1st, 2023, the Environmental Services Department began 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,-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)-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 602-506-6824Award: Not Participating,Embargo Lbs: 45,Food Manager Licenses: 0,Signer: Aditya P
Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw fish stored directly above cooked lentils and raw shrimp stored directly above cooked lamb in the prep cooler in the main prep area. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The raw shrimp and fish were moved to the bottom shelf of the prep cooler at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 kadai masala containing cooked onions and tomatoes in a large container over 12 inches deep cooling in the walk in cooler. Internal temperature of the kadai masala measured between 63-83°F. The kadai masala was date marked 3/12 and was cooked yesterday around 5PM according to the person in charge. TCS foods shall be cooled from 135ºF to 70ºF within 2 hours and cooled from 70ºF to 41ºF within 4 hours. The entire cooling process from 135°F to 41°F or less shall not exceed 6 hours. The kadai masala was discarded at time of inspection. Reviewed cooling methods with the person in charge. Correct By: Corrected At Time Of Inspection
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the three compartment sink not in use at time of inspection. Establishment utilized quaternary ammonium (Quat) sanitizer at the three-compartment sink to sanitize food contact surfaces and equipment. After filling the three-compartment sink with sanitizer the Quat concentration measured at 0 PPM. Acceptable Quat concentration shall measure between 150-400 PPM. Upon further inspection it was determined the Quat sanitizer line was disconnected. The sanitizer line was re-attached, and the sanitizer was re-tested at 150 PPM. Discussed utilizing test strips to monitor sanitizer concentration and ensure equipment is in working condition. Correct By: Corrected At Time Of Inspection
2023
Nov 6, 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.Routine inspection report emailed to the 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-Request-Form-181 or call 602-506-6824Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Aditya P
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw chicken stored directly above ready to eat salan sauce in the walk in cooler. Raw animal foods should be separated from other raw animal foods and ready to eat foods during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented. The raw chicken was moved to the bottom shelf at time of inspection. Correct By: Corrected At Time Of Inspection
Jul 25, 2023Re-InspectioncleanA°
Suspension has been lifted.Upon re-inspection, all violations have been corrected.No County legal action will result from this inspectionRe-inspection report emailed to person in charge.Award: Re-Inspection,Signer: Partha Katta
Jul 25, 2023Immediate Suspensionpermit suspended1 foundation
Maricopa County policy requires suspension of the operating permit of businesses with serious conditions constituting an imminent public health threat. Your permit is hereby suspended. If desired, you may request a hearing within 15 days. When violations are corrected call this office for a reinspection to reinstate your operating permit. If violations are not corrected or if a hearing is not requested within 25 days, your operating permit will be revoked.Notice of Suspension form was provided to the Person in Charge at the time of inspection.The establishment has posted closed.Inspection report emailed to person in charge. Due to the violations noted on this inspection report, County legal action may result from this inspection.Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Revoke / Suspend: Yes,Signer: Aditya Patil
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. At time of inspection observed malfunctioning walk in cooler. The internal temperature of the walk in cooler measured at 46.4 F with min/max thermometer. The digital readout on the inside of the walk in cooler read at 51 F. The walk in cooler contains time/temperature controlled for safety foods. Please restore the walk in cooler to 41 F or less by re-inspection. Correct By: Correct Prior To Reinspection
Jul 25, 2023Routine1 priority1 foundation1 coreB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.Due to the violations noted on this inspection report, County legal action may result from this inspection.Notice of Suspension form was provided to the Person in Charge at the time of inspection.Routine inspection report emailed to 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-Request-Form-181 or call 602-506-6824Award: Not Participating,Embargo Lbs: 90,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Aditya P
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. At time of inspection observed cooked mashed potatoes/ 46°F, cooked goat/ 47°F, cooked corn/ 47°F, cooked tofu/ 46°F, raw chicken 44-47°F in walk in cooler. The foods have been in the walk in cooler since yesterday and have not been moved since. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. TCS foods discarded at time of inspection. Embargo from attached. 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. At time of inspection observed malfunctioning walk in cooler. The internal temperature of the walk in cooler measured at 46.4 F with min/max thermometer. The digital readout on inside the walk in cooler read at 51 F. The walk in cooler contains time/temperature controlled for safety foods. Service call placed at time of inspection. Please restore the walk in cooler to 41 F or less by re-inspection. Correct By: Correct Prior To Reinspection
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils At time of inspection observed food debris around prep cooler and floors near the three-compartment sink. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Please clean as frequently as necessary to prevent the buildup of residue or food debris. Correct By: Correct Prior To Next Routine 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 →