The Core Institute Specialty Hospital
A°6501 N 19th Ave, Phoenix 85015
Food Establishment - Eating & Drinking · Permit FD-82013
Score based on 15 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 22, 2026.
Score over time
Inspection history15 on record
2026
Aug 4, 2026Routine1 coreA°
No County legal action will result from this inspection.Of Note: Discussed hand sink requirements with PIC. Ensure no dumping occurs in each of the designated hand sinks.
Inspector's notes
Observed caulking around designated hand sink in the back food prep area to be missing, cracked, or otherwise degraded, rendering the area neither smooth nor easily cleanable. Discussed repair timeline with PIC. 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.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
May 28, 2026Routine1 coreA°
No County legal action will result from this inspection.Of Note: Discussed potential remodel for nutrition room with PIC. Provided plan review information via email.
Inspector's notes
Observed build up of organic matter on soda nozzles in the dining area. PIC cleaned nozzles at the time of inspection. Discussed cleaning frequency with the PIC. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Corrective Action: Correct prior to next routine inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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.
Feb 2, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
2025
Dec 1, 2025Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Reminders/Discussions: Ready-to-eat fruits with edible skins such as apples, pears, peaches, and plums offered for consumer self-service must be prewrapped/prepackaged to prevent contamination.***Discussed updated quat test strips.
Inspector's notes
-- Observed working container with boxes of unopened cases of nitrile gloves used for food preparation stored directly below chemicals (delimer and other cleaning solutions). No visible contamination observed. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage
Oct 16, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.No violations noted at time of inspection. Discussed with person in charge about cold holding individually packaged cream cheese and butter to ensure internal temperature of 41*F.
Jul 7, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Upon re-inspection, manager provided photos of cold holding unit and drawers under grill with an ambient temperature of 41*F and below. Violation 33 corrected.
Jul 7, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Upon re-inspection, manager provided photos of cold holding unit and drawers under grill with an ambient temperature of 41*Fand below. Violation 33 corrected.
Jun 20, 2025Routine1 priority1 foundationB
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: date marking
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Repeat Violation Sliced cheese and shredded cheese in cold holding unit at bakery service station with an internal temperature ranging 44-47*F. Shredded cheese and sour cream in left drawer under grill with an internal temperature ranging 44-47*F. All cold temperature-controlled foods should be held at 41*For below. Person in charge stated food were placed in unit within 2 hours of inspection and placed foods on ice in reach in for quick cooling to 41*F. Recommended maintenance to unit and discussed temperature logs. SECOND CONSECUTIVE 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: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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.
Inspector's notes
Corrective Action: Correct prior to re-inspection.
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Cold holding unit holding unit with an ambient temperature of 47*F and left drawer under grill with an ambient temperature of 45*F. Units unable to keep foods to an internal temperature of 41*F. Person in charge placed a maintenance request and will use ice baths and neighboring reach in unit to hold foods until unit can successfully hold 41*F or below. Re-inspection to occur by July 1, 2025 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. Predefined Comment: 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.
Feb 7, 2025Routine1 priority1 foundation1 coreB
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: date marking, temperature logs, equipment maintenance, time as a control, cooling times and methods
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Sliced cheese, shredded cheese, deli turkey, feta, sliced tomatoes, diced tomatoes, mayo and diced chicken in cold holding unit at bakery service station with an internal temperature ranging 46-50*F. Person with the exception of the shredded cheese and diced chicken (within 1hour of inspection), person in charge could not determine time foods entered into unit. All cold temperature controlled foods should be held at 41*F or below. Person in charge placed chicken and shredded cheese in reach in for quick cooling to 41*F and discarded remaining food. Recommended maintenance to unit and discussed temperature logs. 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: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed a large 6inch deep metal rectangular pan in walk-in refrigerator, filled to the brim with chili with an internal temperature ranging 110-120*F. Person in charge stated food was placed in walk-in at 110 minutes prior to inspection. All cooling foods should reach a temperature of 70*F within 120min of reaching 135*F. Person in charge placed pan in ice bath with an ice wand and constantly stirred chili. Food reached an internal temperature of 56*F within 10min. 3-501.15 (A) - Priority Foundation: 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. Predefined Comment: 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.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Cold holding unit holding unit holdin an ambient temperature of 44*F and unable to keep foods to an internal temperatureof 41*F. Person in charge placed a maintenance request and will use neighboring reach in unit to hold foods until unit can successfully hold 41*F or below. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.
2024
Nov 21, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: usage of ice, dishwasher temp logs
Aug 16, 2024RoutinecleanA°
Discussed establishment procedures regarding: backflow preventers and lettuce on cold holding unitPredefined Comment: No County legal action will result from this inspection.
May 30, 2024RoutinecleanA°
No violations noted during inspectionThis establishment is not participating in the award program at this time and had 0 Priority and 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report 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-181Signer: Steve Anderson,Award: Not Participating
Feb 6, 2024RoutinecleanA°
No violations noted during inspectionThis establishment is not participating in the award program at this time and had 0 Priority and 0 Priority Foundation violations on this inspection.Discussed establishment procedures regarding: Pans for lettuce on cold holding unitNo County legal action will result from this inspection.Inspection report 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: Not Participating,Signer: Steve Anderson
2023
Nov 13, 2023Routine2 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 0 Priority and 2 Priority Foundation Violations on this inspection. Discussed establishment procedures regarding: cooling logs and limitations of bean sproutsNo County legal action will result from this inspection. Inspection report 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: Not Participating,Signer: Steve Anderson
Priority Foundation-4-601.11(A), Pf: 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. Observed industrial can opener, put away as clean, with an accumulation of food residue on blade. All food contact surfaces and utensils should be visibly clean and free from food residue. Person in charge removed item and placed in dish area for washing and sanitizing. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Observed meatball subs on steam table and hotbox with an internal temperature ranging 112-130*F. Person in charge stated foods on special are cooked and served at serving line at 10:30am and discarded at 2:30pm daily. No written time as control policy in place or labels identifying times removed from temperature control, and/or times for discard. Manager to reach out and provide time as a control policy. Items were discarded at 2:30pm. Correct By: Corrected At Time Of Inspection
Sep 5, 2023Routine2 coreall corrected on siteA°
This establishment is not participating in the award program at this time and had 0 Priority and 0 Priority Foundation Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection ManagerAt least one person on duty at all times is required to be present with a food manager certification. Obtain food manager certification by next routine inspection.Discussed establishment procedures regarding: Hand washing, glove usage, cold holding temperatures, cooling times and temperatures, cooling methods, thawingNo County legal action will result from this inspection. Inspection report 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: Not Participating,Signer: Ivan Figueroa
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. Chicken salad, tightly sealed, in medium 10 inch deep, rectangular plastic container, with an internal temperature of 50*F. Person in charge stated food was prepared 5 hours prior to inspection. Foods in an active state of cooling should be monitored closely and not tightly sealed until reaching an internal temperature of 41*F or below. Person in charge removed lid and placed food in an ice bath to reach an internal temperature of 41*F. Correct By: Corrected At Time Of Inspection
Core-3-501.12, C: Time/Temperature Control for Safety Food, Slacking Thawed shredded pork at cold holding unit with an internal temperature of 69*F. Person in charge stated food completed thawing process within 3 hours prior to inspection. Thawing foods should be thawed with water at a temperature of 70*F or below and food should maintain a temperature of 41*F or below. Person in charge placed food on ice bath and placed in walk-in refrigerator. Foods reached and internal temperature of 51*F within 1 hour and dropping. Correct By: Corrected At Time Of Inspection
This address holds 2 food permits
Maricopa County issues a separate permit for each kitchen rather than for each restaurant name, so large properties hold several. Each is inspected and scored on its own. The county does not publish which kitchen serves which venue.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
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Data from Maricopa County Environmental Services public records, last checked Sep 22, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →