Cook & Craft

5310 E High St, Phoenix 85054

Food Establishment · Permit FD-86097

Score based on 8 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 18, 2026.

Excellent

Phoenix restaurant avg: 95

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history9 on record

2026

Mar 19, 2026Advisorynot scoredclean

2025

Oct 16, 2025RoutinecleanA

Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. No County legal action will result from this re-inspection.

Oct 1, 2025Routine1 priority1 foundationB

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

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Cooked cut chicken, raw fish, cooked cut beef, cut tomato, cooked egg, cooked chicken wings, mix green deli meat and sweet potato in three reach in cooler in cook line held at 51-53 degrees F. Items were prepared or cooked yesterday with the date marking of each food items. Foods were discarded. Corrective Action: Corrected at time of inspection.

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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.

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation4-301.11

Inspector's notes

Three reach in coolers in cook line have an ambient temperature of 50-52 and 53 degrees F. The ambient temperature of cook line is 100 degrees F and contribute to the life expectancy of the units. Repair to be able to maintain the internal temperature at 41 degrees F.

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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.

Jun 5, 2025Routine1 priorityB°

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

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

The chicken breast, cooked less than 4the hours ago held at 50 degrees F in reach in cooler in cook line. Cut lettuce and tomato held at 50 degrees F in reach in cooler in cook line. Items were stored in this unit less than 4 hours ago. The ambient temperature in the kitchen is too high because the air conditioner not working in the kitchen. Advised the manager to store all TCS food on the ice bath on top of all reach-in coolers and keep containers of ice inside reach-in coolers as well to compensate for the broken air conditioner not working. Foods were transferred to walk-in cooler to cool down rapidly. The chef brought containers of ice to store TCS food on them in cook line. Advised the manager to repair the air conditioner since the hot temperature of the kitchen may interfere with the shelf life of cooling units and holding food at safe temperature of 41°F or less.

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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.

Jan 27, 2025RoutinecleanA

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

2024

Sep 30, 2024Routine1 priorityB°

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

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority4-501.114

Inspector's notes

Low temp dish washer does not dispense chlorine sanitizer after more than 3 attempts. Manager called for repair. Chlorine must be 50-100 PPM to sanitize dishes. Use three compartment sinks until repair is completed.

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PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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.

Jul 23, 2024RoutinecleanA°

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

Mar 26, 2024RoutinecleanA°

This establishment is not participating in award program and had 0 Priority, 0 Priority Foundation on this inspection.No County legal action will result from this inspection.Verified Email Inspection report is received. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Larissa G Thomas

2023

Dec 1, 2023Routine1 priority1 coreall corrected on siteB°

This establishment is not participating in the award program and had 1 Priority, 0 Priority Foundation on this inspection.No County legal action will result from this inspection.Verified Email Inspection report is received. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Brandon Juniper

#15 — Food Separated and ProtectedCore3-302.11

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. Raw burger stored on top of raw fish in reach in cooler in cook line, Items were removed and stored on the bottom drawer. Correct By: Corrected At Time Of Inspection

#22 — Proper Cold Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Raw burgers and cooked ground beef held at 45 degree F in reach in drawer in cook line. Items were stored in this unit less than one hour ago according to chef. Items were removed and stored in walk in cooler for rapid cooling. Correct By: Corrected At Time Of Inspection

Nearby restaurants

Other places to eat within a short walk, with their current scores.

Data from Maricopa County Environmental Services public records, last checked Sep 18, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →