Peter Piper

3403 N 7th Av, Phoenix 85013

Food Establishment - Eating & Drinking · Permit FD-88773

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.

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 history8 on record

2026

Aug 12, 2026RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.No violations noted at time of inspection. Discussed monitoring temperature of prep fridge by dough machine.

Jun 5, 2026RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.No violations noted at time of inspection.

2025

Oct 6, 2025Routine1 coreA

Predefined Comment: No County legal action will result from this inspection.Maintenance actively onsite. Discussed establishment procedures regarding: tiling and coved base/wall at ice machine, border on top ledge at walk-in, food borne illnesses, batteries for timers

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

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No person on duty with a food manager certification. Person in charge to get with manager to schedule exam. 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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Apr 11, 2025RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: storage of personal items, handwashing, cooling methods, equipment cleaning

2024

Aug 22, 2024Routine1 coreA

No County legal action will result from this inspection.A complaint was also addressed during the course of this inspection.

#49 — Non-Food-Contact Surfaces CleanCore4-602.13

Inspector's notes

Racks used to store pizza boxes had an accumulation of dust adhering. 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

May 16, 2024Routine1 priority1 coreall corrected on siteB

No County legal action will result from this inspection.This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection. The inspection report was 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-181.Award: B,Signer: Deviana Liu

#28 — Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly StoredPriority7-201.11

PRIORITY VIOLATION-7-201.11, P: Separation-Storage -- Cans of air freshener and containers of hand sanitizer and hand cleaner were stored on a wire rack shelf above boxes of gloves for use in contact with food. The gloves were moved to the shelf above any chemicals. ** POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: ... Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. (Note that gloves used in contact with food are considered utensils.) ** Correct By: Corrected At Time Of Inspection

#56 — Adequate Ventilation and Lighting; Designated Areas UsedCore6-501.110

Core-6-501.110, C: Using Dressing Rooms and Lockers Employee cellphone stored on top of a clean pot used for preparing pasta. The cellphone was moved and the pot was staged at the warewashing area to be cleaned and sanitized. ** Suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. ** ** Personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas. ** Correct By: Corrected At Time Of Inspection

2023

Nov 20, 2023Re-InspectioncleanA°

Upon re-inspection, make table holding an ambient temperature of 41*F or below using min/max thermometer and foods holding an internal temperature of 41*F or below.Discussed establishment procedures regarding: temperature logsNo county legal action will result from this inspection. Inspection report emailed.Award: Re-Inspection,Signer: Makayla Randazzo

Nov 16, 2023Routine1 priority1 foundationB

Prior to inspection person in charge informed me of recent completed maintenance to walk-in refrigerator. Foods (cut lettuce, pepperoni, parmesan cheese, etc.) were had an internal temperature of 48-50*F, and had last recorded temperature of 41*F within 4 hours of inspection. Ambient temperature of walk-in holding at 38*F and below. Last recorded internal temperatures of food were 48-45*F.Reinspection for make table to occur by 11/27/2023.This establishment received a(n) B Grade and had 1 Priority and 1 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. Person in charge able to correctly answer questions regarding hot holding, cold holding, and diseases and symptoms associated with foodborne illnesses. Obtain food manager certification by next routine inspection. SECOND CONSECUTIVE VIOLATIONDiscussed establishment procedures regarding: usage of ice, time as a control, ice scoop, usage of handwash sinkNo 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: B,Signer: Megan Leos

#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. All food items, (Pepperoni, tomato sauce, shredded cheeses, sausage, etc.) in cold holding unit with an internal temperature of 50-55*F. Person in charge mentioned foods had an internal temperature of 41*F within 4 hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge placed foods in walk-in. Foods reached an internal temperature of 45-50*F within 1hr. Correct By: Corrected At Time Of Inspection

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

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. Main cold holding unit with an ambient temperature ranging 45*F (bottom compartment)-50*F (top compartment). Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and maintenance arrived onsite but will be returning to complete service. Owner to provide work order invoice once completed. Re-Inspection to occur by 11/27/2023. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held on ice or in walk-in at 41*F. Foods holding at an ambient temperature of 42*F-70*F to be discarded every 6 hours. Correct By: Correct Prior To Reinspection

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 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →