My Kitchen
A4049 E Williams Field Rd, Gilbert 85295
Food Establishment - Eating & Drinking · Permit FD-83972
Score based on 10 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 history10 on record
2026
Aug 13, 2026Routine1 coreall corrected on siteA
No County legal action will result from this inspection.Discussed future use of time as a control for eggs used in fried rice and ensuring that the store has a written procedure and that the time is documented by either writing it down or with a timer.
Inspector's notes
Observed damp wiping cloths underneath cutting boards. Discussed that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Apr 28, 2026Routine2 priority1 coreC°
report emailedPredefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed plastic wrapped pans filled with noodles, temperature indicating 77 deg f . inquired about the preparation time. unable to identify food preparation date. proper cooling strategies utilizing shallow metal pans, ice bath, and allocated near the fan blowers inside the walk-in cooler reviewed. mcesd cooling guidance document reviewed. copy provided. manager removed noodles. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: 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.
Inspector's notes
observed a lotion bottle tipped over, directly above food prep. surfaces. showed manager. please use a designated area. manager removed lotions. also some unmarked chemicals sprayer in the back kitchen. discussed with manager regarding proper labeling for chemicals. manager labeled chemicals during the inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage
Inspector's notes
multiple wet wiping cloth, left on the food prep. surfaces. discussed with manager. suggested to place wet wiping towels in a designated sanitizer solution. manager removed towels.
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3-304.14 - Core: Wiping Cloths, Use Limitation
2025
Nov 18, 2025Routine1 foundation1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed trash can requirements in women's restrooms.
Inspector's notes
In the walk-in cooler, egg rolls were observed without a date mark. Per person in charge they were not made today. PIC placed a date on the containers.
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Repeat Violation 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: All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection. **1ST REPEAT VIOLATION
Inspector's notes
Observed employee bags, drinks and articles of clothing stored above bags of rice, and soda syrup boxes as well as drinks above the microwave. PIC moved all items. Corrective Action: Corrected at time of inspection.
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6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking
Sep 9, 2025Routine3 priority1 foundation2 coreD°
Predefined Comment: No County legal action will result from this inspection.Discussed with the manager that food contact surfaces, including prep tables, must be cleaned and sanitized prior to being used for ready-to-eat foods. This process was not observed during this inspection. Discussed maintaining a cleaning schedule for this establishment
Inspector's notes
An employee was observed handling raw chicken with a gloved hand and then removing the glove without washing their hands before returning to food handling tasks, including the handling of clean food contact surfaces.
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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. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.
Inspector's notes
In the walk-in cooler, raw egg was observed stored above cut lettuce and raw chicken above sauces. In the walk-in freezer, raw crab dumplings were stored below raw chicken, which were prepared on-site.
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Repeat Violation Repeat Violation 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
In the walk-in cooler, egg rolls were observed without a date mark. Per person in charge, the egg rolls were prepared on Sunday, 9/7. Observed cooked pork, noodles, and cut cabbage without date marks. The bagged pork appeared to be thawing and did not have a 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: All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.
Inspector's notes
Dried chilis observed being stored next to an open box of powdered detergent.
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PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Predefined Comment: 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.
Inspector's notes
Soiled wiping cloths were observed on prep tables. Wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Correct prior to next routine inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Inspector's notes
The handles to the handsink facets were heavily soiled.
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4-602.13 - Core: Nonfood Contact Surfaces 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. Corrective Action: Correct prior to next routine inspection.
Apr 28, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Apr 22, 2025Routine2 priority2 foundation2 coreC°
Predefined Comment: No County legal action will result from this inspection.Discussed with the manager that food contact surfaces, including prep tables, must be cleaned and sanitized prior to being used for ready-to-eat foods. This process was not observed during this inspection.Cooling guidance documents and the new owner packet were emailed with this report
Inspector's notes
An open drink was observed below the prep table. Employee gum and other personal items were observed above the prep table near the 3-compartment sink.
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2-401.11 - Core: Eating, Drinking, or Using Tobacco Predefined Comment: PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Predefined Comment: To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Container of raw chicken was observed sitting on a container of soy sauce.
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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
The container of cooked egg was in the upper portion of the sandwich cooler at 47F. Garlic and oil mixture was at 70F on the cook line. Discussed using time as a control procedures for the garlic and oil. Garlic and oil was embargoed. Cooked egg was moved to the walk in cooler.
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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. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed fried chicken in a deep container sitting out at room temperature at 125F-110F after one hour of being cooked, per the manager. Racks of fried chicken sitting out at room temperature were at 72- 75°F. Per the manager, the chicken had been cooked less than 1 hr prior. Cooked noodles were in the walk-in cooler in deep, covered containers at 86°F. Per the manager, the noodles were cooked less than 2 hours prior.
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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: All TCS foods cooling were uncovered to allow for rapid 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. Predefined Comment: All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Fried chicken was moved to the walk-in cooler. Corrective Action: Corrected at time of inspection.
Inspector's notes
This establishment does not have a thermometer to take food temperatures.
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4-302.12 - Priority Foundation: Food Temperature Measuring Devices Predefined Comment: Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for the establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/1/25.
Inspector's notes
The handles of the hand-washing sink faucet had a heavy buildup of organic matter. A soiled scrub pad was sitting on the faucet. The scrub pad was removed. Maintain clean. Corrective Action: Correct prior to next routine inspection.
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4-101.19 - Core: Nonfood-Contact Surfaces
2024
Dec 17, 2024RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
Aug 16, 2024Routine3 priority4 foundation1 coreD°
Predefined Comment: No County legal action will result from this inspection.Reveiwed employee illness policy with the owner. Discussed with the owner that the spray nozzle at the mop sink must be removed when not in use.
Inspector's notes
Employee food was observed on a prep table. Employee drinks were found in multiple food prep areas and in coolers. All were moved.
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2-401.11 - Core: Eating, Drinking, or Using Tobacco
Inspector's notes
Back hand wash sink did not have paper towel. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Raw ground pork and fish were observed in the walk-in cooler above the vegetables. Foods were moved. 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.
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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.
Inspector's notes
Raw fresh garlic and oil were on the line in front of the woks at 66F. Per the person in charge, the garlic and oil mixture was on the line for 2 hours. person in charge moved to the walk-in cooler to cool. Cooked egg, broccoli, and noodles were on the top of the reach in cooler on top of other containers of food at 45-48. Food was moved to the walk-in cooler to cool. 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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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
The walk-in cooler contained containers of fresh garlic and oil mixture, cream cheese, fried chicken, and cooked eggrolls without date marks. The foods had been cooked or prepared on 8/13 and 8/15. All RTE/TCS foods were properly date marked at the 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. 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). Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a spray can of pesticide in the chemical storage area. 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.
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7-202.11 - Priority Foundation: Restriction-Presence and Use
Inspector's notes
Observed a deep container of cooked chicken at 90F in the walk-in cooler. Per the person in charge, the chicken was placed in the walk-in approximately 1hour before the time the temperature was taken. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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.
Inspector's notes
A hose was attached to a water line below the 3-compartment sink and was hanging into the sink basin without backflow prevention. The hose was removed. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap
Apr 23, 2024Routine2 priority1 foundation1 coreall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Emailed reportOn 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Embargo Lbs: 7,Food Manager Licenses: 1,Signer: Stephanie Lam
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 25 PPM of chlorine sanitizer in three sink compartment, with employee actively doing dishes. Employee was instructed to adjust sanitizer levels to 50PPM and re-wash dishes. Discussed importance of testing sanitizer levels at all times to ensure proper levels are maintained at all times. Correct By: Corrected At Time Of Inspection
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 steamed chicken cooling in walk-in cooler in deep metal container with an internal temperature of 76*F. According to PIC, chicken was made at 10:30AM (5 hours prior to inspection) and was discarded at time of inspection. Provided cooling guidance form and discussed approved cooling methods to ensure proper cooling is reached within 6 hours. 135*f to 70*F within 2 hours and from 70*f to 41*f within the next 4 hours. Correct By: Corrected At Time Of Inspection
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 orange chicken cooling at room temperature with an internal temperature of 88*F. According to PIC, orange chicken was left unmonitored for 40 minutes prior to inspection and moved to walk-in cooler to rapidly chill. Provided approved cooling methods guidance form. Correct By: Corrected At Time Of Inspection
Core-3-501.13, C: Thawing Observed frozen chicken and beef thawing at room temperature. Discussed approved thawing methods and PIC, moved to walk-in cooler. Correct By: Corrected At Time Of Inspection
2023
Dec 7, 2023Routine1 priority1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Confirmed email with manager.**Talked to staff about cooling techniques, air gaps, cross comtamination, and utensil use.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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Stephanie Lam
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 no timestamp for egg rolls fully cooked, and on the counter from today. Manager said from 30 20 minutes ago. Talked to manager about options to record time when done cooking. Ensure that items are discarded or used within 4 hours of cooking. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap ---Observed separate water line for a 4 foot hose attached at the 3 compartment sink, where the end of the hose was below the flood rim level during the inspection. Manager removed the hose at the 3 compartment sink. Talked to manager about getting a plumbed sprayer area above the sink. Ensure all water lines are at least 1 inch above flood rim level at all times. Correct By: Corrected At Time Of Inspection
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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 →