Pyro
B°4300 E Camelback Rd, Phoenix 85018
Food Establishment - Eating & Drinking · Permit FD-89078
Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 17, 2026.
Score over time
Inspection history13 on record
2026
May 11, 2026Routine1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Sushi rice is held using time as a control but did not have any start times recorded, start times were documented at time. Please ensure all food items held using time as a control have the time that they are set out for holding is accurately documented to ensure a timely discard. Corrective Action: Corrected at time of inspection.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: 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.
Jan 12, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
2025
Sep 24, 2025Routine2 foundation1 coreB°
No County legal action will result from this inspection.
Inspector's notes
Observed no 'employees must wash hands' signs in the restroom. Please ensure these are posted at all times to encourage frequent handwashing. Corrective Action: Correct prior to next routine inspection.
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6-301.14 - Core: Handwashing Signage. 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
Observed sous vide eggs and sushi rice being held for 4 hours without a time stamp. Per time as a control policy, all TCS foods being held under time must be labeled with the 4-hour discard time. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: 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.
Inspector's notes
The ice cream variance documentation only goes back as far as June 17th. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. The PIC will continue their logs and keep the records for as far back as 180 days. Corrective Action: Corrected at time of inspection.
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8-103.12 (B) - Priority Foundation: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances.
Jun 24, 2025Routine1 priority1 foundationall corrected on siteB°
No County legal action will result from this inspection.Discussed clean utensils. Discussed glitter in the bar.
Inspector's notes
Observed the hand wash sink in the bar area being used for dumping in the bar area, with a dump tray, ice, and straws in the sink. PIC removed the dump tray. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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
Observed salmon, scallops, cooked brussels sprouts, creme fraiche, kimchi, risotto, and cooked rice with temperatures between 53-57*F. Per PIC, the food had been placed into the unit at 10am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Ambient air temperature taken of the unit was 43.8*F with a min/max thermometer. PIC stated the unit was defrosted last night and turned on this morning. The thermostat was found to be set at 60*F and was lowered while the inspector still onsite. The ambient air temperature was then 34*F. 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.
Apr 11, 2025Routine1 priority1 coreB°
No County legal action will result from this inspection.Discussed maintaining logs for the ice cream variance. The establishment is not currently conducting ROP.
Inspector's notes
Observed chicken stock in an ice bath at 70*F with a time label of 2pm. After discussion with the chefs, the time the chicken stock finished cooking was at 9:45 am and at the time of this inspection, it was 2:45pm. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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 ice build-up occurring in a cold holding unit at the cook line, and it was preventing the drawer from closing all the way. 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. Please defrost. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
2024
Nov 27, 2024Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed kimchi, in a large container, sitting underneath the prep table in the back of house with a temperature of 72*F; per PIC was left out to ferment since yesterday. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The kimchi was voluntarily discarded. Per PIC, the kimchi will be made in the walk-in cooler moving forward. 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.
Aug 15, 2024Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Discussed time as a control.
Inspector's notes
Observed the employee in the dish pit pick up and throw away debris on the ground, then proceed to handle clean dishing without washing hands. Observed an employee on the hot line use their gloved hands to pick up food from the ground, then continue to work on the line without washing hands and changing gloves. 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.
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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.
Apr 11, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed pest control.Report emailed to PIC.No County legal action will result from this inspection.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,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Charles Glaze
2023
Dec 7, 2023Advisorynot scoredclean
Received photo of hi temperature strips for the dish machine from Mark K., Dir. of Ops.Photo attached in AA.Report emailed to PIC.No County legal action will result from this inspection.
Nov 28, 2023Routine1 foundationB°
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.*The establishment still needs to install U-shaped toilet seats in the restrooms from their plan review inspection.The establishment has submitted for an ROP variance EHV-2351.Provided frozen dessert variance doc.Provided time as a control doc.Report emailed to PIC.No County legal action will result from this inspection.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,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Jordan Drake
Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices. 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 no temperature measuring device for the hi temp dish machine onsite. This ensures the machine is reaching 160*F utensil surface temperature, which ensure the dishes are properly sanitized. PIC will order either the hi temperature stickers or a hi temp thermometer and will email a photo to the inspector by Friday Dec 8th. Correct By: Correct Prior To Reinspection
Oct 18, 2023Reviewnot scoredclean
Final construction inspection for a Class 4 10+ E&D permit was conducted with superintendent Heath J. by appointment. The establishment was closed and not operating at time of inspection. 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.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.Please address the following items prior to the routine inspection: 1) Finish grouting the new tile in the restroom stalls. Ensure grout is smooth and flush with the tile. 2) Provide u-shaped toilet seats in the restrooms. 3) Ensure a consumer advisory with a disclosure and reminder statement is provided on the menu. All raw or undercooked food items must be marked to correspond with the advisory. 4) Provide a min/max warewash thermometer or heat strips for the high temp warewash machine. Observed a ROP machine in the facility. Observed sous vide being conducted during the inspection. The facility is only approved to conduct ROP under the 48 hour exemption at this time. Any extension beyond that time frame will require a HACCP/Variance submittal to the Department. MCESD inspection report was delivered via email. No County legal action will result from this inspection.
Sep 21, 2023Reviewnot scoredclean
Construction inspection for a Class 4 10+ E&D permit was conducted with superintendent Heath J. by appointment. The project is approximately 95% complete. The facility is still approved to stock and train. Please ensure the following items are addressed by the completion of the project: 1) Continue providing 1" minimum air gaps for the bar indirect drains, as needed, above the floor sink flood rims. 2) Continue transitioning the flex drains at the bar to rigid piping and provide 1" minimum air gaps above the floor sinks. Trim the flex drains at the aged beef units to ensure proper gravity slope is provided. At the final construction inspection, ensure hot water measuring 120' F minimum is provided to the plumbing system, ensure all refrigerators are on and measuring at 41' F or below, and CofO/TCO has been provided from the local municipality. MCESD inspection report was delivered via email. No County legal action will result from this inspection.
Sep 7, 2023Reviewnot scoredclean
Construction inspection for a Class 4 10+ E&D permit was conducted with superintendent Heath J. by appointment. The project is approximately 95% complete. The facility is approved to stock and train. Please ensure the following items are addressed by the completion of the project: 1) Provide 1" minimum air gaps for the bar indirect drains, as needed, above the floor sink flood rims. 2) Transition the flex drains at the bar to rigid piping and provide 1" minimum air gaps above the floor sinks. 3) Caulk the ventilation hood gaps with an aluminum based silicone. 4) Remove the hand soaps from the three sink and prep sink. At the final construction inspection, ensure hot water measuring 120' F minimum is provided to the plumbing system, ensure all refrigerators are on and measuring at 41' F or below, and CofO/TCO has been provided from the local municipality. MCESD inspection report was delivered via email. No County legal action will result from this inspection.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 94Buck & RiderB°4225 E Camelback Rd · 90 m away
- 91The Global AmbassadorB°4360 E Camelback Rd · 150 m away
- 100Circle KA4343 E Camelback Rd · 160 m away
- 99Phoenix Suns and Phoenix Mercury Training CenterA°5110 N 44th St · 230 m away
- 95Flower ChildB°5013 N 44th St · 260 m away
- 98Wally'sA°5029 N 44th St · 270 m away
- 86Salt and Lime Modern Mexican GrillB°5031 N 44th St · 270 m away
- 88LaLaLand AZ 7180B°5039 N 44th St · 270 m away
Data from Maricopa County Environmental Services public records, last checked Sep 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →