Valleywise
B2601 E Roosevelt St, Phoenix 85008
Food Establishment - Eating & Drinking · Permit FD-85208
Score based on 8 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 history15 on record
2026
Aug 11, 2026Routine1 priority1 foundationall corrected on siteB
Discussed chemical storage. Discussed the time of control policy. TCS foods that are held under time as a control cannot be saved after the discard time.No County legal action will result from this inspection.
Inspector's notes
Observed pans of cooked and cubed beef hot holding in the hot holding cabinet in the build your own station of the cafeteria with internal temperatures of 108-118F, and alfredo sauce and marinara sauce hot holding in the hot cabinet of the pasta station with internal temperatures of 62-104F, probe thermometer, verified by PIC. According to PIC, the cooked beef and sauces are prepared in the main kitchen and transported to the cafeteria. The beef and sauces are held under temperature control until transferred to the serving wells, which starts the time as a control holding. While under temperature control, hot foods must maintain 135F or more. The beef and sauces started hot holding about an hour prior to inspection. PIC instructed employees to reheat the foods to 165F. PIC will retrain employees to ensure that TCS foods are held at 135F or above. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. 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.
Inspector's notes
Observed cooked sausage links and patties from breakfast cooling in the refrigerated drawers in the grill station (102-110F cooling for 1.5 hours), and several recently prepped items from cold or ambient temperature such as sliced deli turkey, house-made egg salad, and cooked chicken in tightly covered, deep plastic containers on a rack in the walk-in cooler (48-53F cooling for 2 hours or less). The prepped items on the rack in the walk-in cooler were prepped in the main kitchen to be held under time as a control once lunch service starts. According to PIC, the procedure is to use the blast chiller in the main kitchen to cool the TCS foods on the rack and the sausage observed cooling in the drawer. Employee placed the TCS foods onto trays/shallow pans as necessary and placed into the freezer in the main kitchen to rapidly cool to 41F or less. PIC will instruct employees to no longer cool the sausage from breakfast because it is held under time as a control and must be discarded, or will remove the sausage from the time policy and instead use temperature. Discussed proper cooling methods and containers. Deep, covered, plastic pans are not effective containers for heat transfer and air circulation. Shallow, metal and loosely covered containers facilitate heat transfer. Reach-ins and prep coolers are designed to maintain food temperatures and may not cool rapidly. TCS foods starting at ambient temperature have 4 hours to cool to 41F or less. Hot foods are required to cool from 135F to 41F in 6 hours: 135F-70F in the first 2 hours; 70F-41F in the next 4 hours. Corrective Action: Corrected at time of inspection.
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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.
Jun 11, 2026RoutinecleanA
No violations noted at time of inspection.Predefined Comment: No County legal action will result from this inspection.
Jan 21, 2026RoutinecleanA
No County legal action will result from this inspection.Discussed the time as a control policy that is followed during meal times. No violations noted at time of inspection. Calibrated thermometer.
2025
Sep 3, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: hand washing procedures.
Jun 5, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: hand sink storage procedures at all times. Of note: Establishment has time as control for hot holding tcs foods at grill station and tcs foods at global cuisine area. Consumer advisory for raw shelled eggs morning.
Inspector's notes
Observed employee with gloved hands directly touch raw meat to put onto flat top. Employee took off gloves and put on new gloves over contaminated hands. Employee proceeded to directly touch bread buns. Notified Person In Charge (PIC). PIC directed employee to wash hands appropriately. ===== Employee not washing hands between working with raw food and RTE food. Corrective Action: Corrected at time of inspection.
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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.
Feb 19, 2025Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.This inspection was the result of a citizens complaint. Evidence to substantiate citizens complaint observed today support citizens complaint. Reviewed and discussed: date marking procedures; hand sink stocking procedures. Recommend: sneeze guard or self closing lids for hot soup area/containers.
Inspector's notes
Per employee the raw/par cooked tuna is steamed up for unknown amount of time and cooled. This process will require a policy and procedure with Maricopa County Environmental Services Department. Food is actively in place and sold. Previously discussed verbally with management team in previous inspections. ===== Subject to initial heating process no longer than 60 minutes; Cooled according to code requirements; After cooling – held frozen or cold; Prior to sale/service – cooked to at least temperatures specified for raw animal foods found in 3-401.11. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-401.14 (A-E) - Priority: Non-Continuous Cooking of Raw Animal Foods. 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/4616/25575/AMC-Toolbox---Cooking.
Inspector's notes
Observed during inspection various hot boxes with several hot holding foods in temperature danger zone (41*F-135*F). Inside hot box by global cuisine section with large container of cooked noodles at 111*F; inside hot box partially left open with cooked asparagus at 112*F-119*F; cooked cabbage at 119*F. Notified Person In Charge (PIC). PIC verified all internal temperatures. Directed employee to reheat to above 165*F for hot holding. =========Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection. 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.
Inspector's notes
Observed establishment serving raw tuna/par cooked with no consumer advisory. Notified Person In Charge (PIC). PIC created consumer advisory and placed on top counter for consumers to view. =====This violation refers to notifying a consumer that they are going to eat something that is raw or undercooked or includes ingredients that are raw or undercooked and the associated health risks. It only applies to those places that serve food in such form. Corrective Action: Corrected at time of inspection.
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3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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
Oct 8, 2024RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: Smartpower Quat Ammonia concentration checks. Glove usage during food preparations. Of note: Establishment has work order to repair three compartment pipe leak.
Jul 15, 2024RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed with PIC remaining OC inspection issue. Add ASSE-1022 to main coffee brewer.
May 28, 2024Advisorynot scoredclean
No County Legal Action. Establishment is currently not open. First day of operation is to be on 6/17/2024.
Jan 25, 2024Reviewnot scoredclean
FD-85208 Service Kitchen. Permit Approved. Not operating at time of inspection. Final inspection conducted with Brent and MaryAnn.This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.Inspection report was emailed to Brent.Prior to final:1. Provide an ASSE 1022 dual check valve for all water fed drink machines on drink counter.2. Provide cove base along all fixed equipment.3. Seal all fixed equipment at wall/counter juncture.4. Seal FRP and cove base gap in warewashing room.Please continue with construction according to plans, stipulation letter, and inspections. No county legal action will result from the inspection.
Jan 17, 2024Reviewnot scoredclean
Equipment inspection conducted with Site Superintendent, Brent.At the time of this inspection, this project was about 80% complete. Inspection report was emailed to Brett.Prior to final:1. Ensure all refrigeration is holding at or below 41°F.2. Provide an ASSE 1022 dual check valve for all water fed drink machines on back counter.3. Install mop sink and appropriate faucet.4. Provide washable surface around mop sink as discussed.5. Finish installing all equipment.6. Seal all fixed equipment at wall juncture.7. Seal base in walk-in with silicone.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the inspection.
Jan 3, 2024Reviewnot scoredclean
Equipment inspection conducted with Site Superintendent, Brent.At the time of this inspection, this project was about 80% complete. Inspection report was emailed to Brett.Prior to final:1. Provide faucet on pizza hot line as discussed, otherwise provide appropriate backflow.2. Provide an ASSE 1022 dual check valve for all water fed drink machines on back counter.3. Provide sneeze guards as plans indicate.4. Provide water resistant material behind 3 compartment sink as discussed.6. Provide cove base along all cabinetry.7. Seal all fixed equipment at wall juncture.8. Provide rigid drain lines plumbed to floor sink with minimum 1 inch air gap at floor sinks.9. Seal base in walk-in with silicone.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the inspection.
2023
Oct 26, 2023Reviewnot scoredclean
Equipment inspection conducted with Site Superintendent, Brent.At the time of this inspection, this project was about 60% complete. Inspection report was emailed to Brett.Prior to final:1. Provide faucet on pizza hot line as discussed.2. Provide an ASSE 1022 dual check valve for all water fed drink machines on back counter.3. Provide sneeze guards as plans indicate.4. Provide water resistant material behind 3 compartment sink as discussed.6. Provide cove base along all cabinetry.7. Seal all fixed equipment at wall juncture.8. Provide rigid drain lines plumbed to floor sink with minimum 1 inch air gap at floor sinks.9. Seal base in walk-in with silicone.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the inspection.
Sep 28, 2023Reviewnot scoredclean
Construction inspection conducted with Superintendent, Brett.Report emailed to Superintendent.Establishment is about 30% complete. No equipment, only water lines and finishes installed.No county legal action will result from this inspection.
Sep 7, 2023Reviewnot scoredclean
Construction inspection conducted with Superintendent, Brett.Report emailed to Superintendent.Establishment is about 30% complete. No equipment, only water lines and finishes installed.No county legal action will result from this inspection.
This address holds 4 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.
- 98Maricopa Integrated Health SystemA2619 E Pierce St · 240 m away
- 100Jack in the BoxA°1001 N 24th St · 420 m away
- 71Salsitas Mexican RestaurantC1004 N 24th St · 500 m away
- 100Pathways of HopeA333 N 24th St · 570 m away
- 93Behavioral Systems SouthwestB2846 E Roosevelt St · 540 m away
- —EP Academy1034 N 24th St · 560 m away
- 96Pozoleria Mexican FoodA2801 E Van Buren St · 830 m away
- 95La Familia CarniceriaA2801 E Van Buren St · 830 m away
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 →