Arizona Biltmore Golf Club
B°2400 Biltmore E St, Phoenix 85016
Food Establishment - Eating & Drinking · Permit FD-90400
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
Sep 15, 2026Routine1 priority1 coreall corrected on siteB°
No County legal action will result from this inspection.Advised PIC on consumer advisory labels and inspecting cans.
Inspector's notes
Observed cooked sliced ham in the walk in fridge with date mark 9/7. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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
Observed wet baking trays stacked on top of one another in the back of house. Informed PIC on hazards of stacking wet dishes. All trays were moved to alternative rack to be separated and dried. Corrective Action: Corrected at time of inspection
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4-901.11 - Core: Equipment and Utensils, Air-Drying Required
Jun 4, 2026Routine1 priority1 foundation1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Mechanical warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection. It was determined that the incorrect chemical was hooked up to the sanitizer line. Chemical was changed and line was cleared. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.
Inspector's notes
Observed large covered, plastic containers of cooked hot sauce cooling in walk-in cooler, items measure 80-90 degrees F and had been prepared about an hour prior. Items were uncovered and transferred to ice baths at time. Please ensure time/temperature controlled for safety food items are cooled in shallow, uncovered (preferrable metal) containers to allow for maximum heat exchange until they reach 41 degrees F. Corrective Action: Corrected at time of inspection. **Second consecutive violation**
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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
Observed kitchen knives being stored pinched between prep tables between uses on prep line. Please ensure utensils are stored in a clean, dry area between uses. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Jan 9, 2026Routine1 coreall corrected on siteA°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed large, deep containers of cheese, and chicken tortilla soups cooling on speed rack in walk-in cooler. Items measured 95-110 degrees F internally and had been prepared nearly 2 hours prior. Items were stirred and moved to freezer at time. Please ensure food items are cooled in shallow, uncovered containers which are arranged in a way to all for maximum heat transfer. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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.
2025
Sep 19, 2025Routine1 coreall corrected on siteA°
No County legal action will result from this inspection.
Inspector's notes
Observed two knives and one spatula on the cook line stored in the seam of a cold holding unit. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
May 29, 2025Routine2 priority1 foundationall corrected on siteC°
No County legal action will result from this inspection.Discussed medicine storage.
Inspector's notes
Observed pancake batter at 78*F sitting on ice at the cook line, per PIC had been out since 8 am. Observed red salsa and cut tomatoes at 50*F in the pizza station cold holding unit and had been in since 8 am. Ambient air temperature taken of the unit was 49*F. 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. Discussed utilizing an ice bath where the food container is fully submerged in ice and water. 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
Observed mole from 4/25, garlic confit from 4/25, and jalapeno aoili from 5/15. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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
Observed an ambient air temperature of 49*F in the pizza station cold holding unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC will utilize the walk-in cooler until the unit has been serviced by a technician. Corrective Action: Corrected at time of inspection.
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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.
Feb 25, 2025Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Discussed date-marking.
Inspector's notes
Observed raw chicken stored above raw ground beef in the walk-in cooler. 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. The PIC placed the chicken on the raw chicken shelf. 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.
2024
Sep 17, 2024Routine1 priority1 foundation1 coreB°
No County legal action will result from this inspection.
Inspector's notes
Observed cooked chicken and cut watermelon in the salad station cold holding unit at the cook line with temperatures between 50-53*F. PIC stated the food had been in the unit since yesterday. Ambient air temperature taken of the unit with a min/max thermometer was 49*F. 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. Corrective Action: Corrected at time of inspection. This is a Second Consecutive Repeat Violation.
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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.
Inspector's notes
Observed an ambient air temperature of 49*F in the salad station cold holding unit located at the cook line. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC will utilize their walk-in cooler in the meantime. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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.
Inspector's notes
Observed the compressors in the walk-in cooler having issues with leaking water and ice build-up. 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. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
Jun 4, 2024Routine1 priority2 foundation1 coreB°
This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.Discussed consumer advisory and disclosures on menus.Discussed 7 day date-marking.Items still to be completed from Plan Review:1. Remove unused glass rinser at bar tap or install an RPZ backflow preventer between water source and rinser.2. Install and seal FRP under bar tap counter splash area.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,Signer: Christophe Hermine
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. Observed no hand soap, nor paper towels, located at the only hand wash sink in the server station. Hand sinks should be well supplied to encourage proper and frequent hand washing. PIC had soap and paper towels placed at the sink in the meantime, until proper dispensers are installed. Correct By: Corrected At Time Of Inspection
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. Observed Pico de Gallo, grilled onions, and cut tomato, in the first cold holding unit to the right, at the cook line with internal temperatures ranging from 58-60*F. Ambient air temperature taken of the unit with a min/max thermometer was 53*F. Observed cut tomato and grilled onions in the last unit, to the far left of the cook line with temperatures ranging from 55-57*F, and ambient air temperature taken at 58*F. Time/temperature control for safety foods should be cold held at 41*F or lower to prevent the growth of pathogens. The PIC stated the food was placed into the units at 11 am and will be holding them, under time as a control, until 3 pm then the food will be discarded. The PIC created their time as a control policy at the time of inspection, and will utilize this method or the walk-in cooler until the units have been serviced by a technician. Discussed creating and maintaining temperature logs. Correct By: Corrected At Time Of Inspection
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. Observed an ambient air temperature taken with a min/max thermometer for the first cold holding unit at the cook line to be 53*F and for the last unit at the cook line to be 58*F. Cold holding units holding time/temperature control for safety foods should be below 40*F to ensure the food is at least 41*F. The PIC will utilize the walk-in cooler until the units have been serviced by a technician. Correct By: Corrected At Time Of Inspection
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed no hot water at the main bar sinks. The rest of the establishment is well supplied with hot water. The hi temperature dish machine in the bar is supplied with hot water. Please have a plumber service the sinks to provide hot water of at least 100*F. Correct By: Correct Prior To Next Routine Inspection
Apr 25, 2024Reviewnot scoredclean
Final Construction inspection conducted with General Manager and Contractor. Construction completed and approved for kitchen, main bar, and banquet bar areas.Correct the remaining items by the next routine inspection:1. Install splash guard between dump sink and dish storage area in banquet area bar.2. Seal gaps between wall and underneath counter top at banquet area bar, and underneath countertop at bar.3. Finish installing coved base with a 3/8 inch radius at floor/equipment junctures at inside perimeter of main bar. Create a smoother transition coved base around perimeter of beverage island.4. Install stainless steel backsplash behind beverage station in sever area.5. Remove unused glass rinser at bar tap or install an RPZ backflow preventer between water source and rinser.6. Ensure floor sink below bar tap is easily accessible.7. Install and seal FRP under bar tap counter splash area.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 Christopher Hermine, Heather Wissler, and Larry KurtzEmailed inspection report.No County legal action will result from this inspection.
Apr 24, 2024Reviewnot scoredclean
Construction inspection conducted with General Manager and Contractor. Project is approximately 95% complete. Equipment has been installed in the kitchen. Main kitchen is allowed to stock and train. Main kitchen hot water temperatures at handwashing sinks are at least 100 degrees F, and at least 110 degrees F at other sinks. Restaurant restrooms are completed. Banquet area equipment has been installed with the exception of beverage equipment in banquet prep area. Most bar equipment has been installed, however outside paneling is still being installed.Prior to final construction inspection, please ensure the following is addressed:Kitchen, Bar, & Banquet Areas1. Ensure hot water temperature maintains at least 100 degrees F at handwashing sinks, and at least 110 degrees F at all other sinks.2. Ensure all refrigeration is energized and maintains temperatures below 41 degrees F.3. Seal gaps between outside wall and walk-in refrigerator next to office.4. Install splash guard between dump sink and dish storage area in banquet area bar.5. Seal gaps between wall and underneath counter top at banquet area bar, and underneath countertop at bar.6. Finish installing coved base with a 3/8 inch radius at floor/equipment junctures at inside perimeter of bar.7. Fill and seal pits in flooring in mop sink room next to wall and in hot water heater room.8. Ensure door switch is activated for back kitchen exterior door air curtains. Ensure air curtains activate when doors open.9. Install stainless steel backsplash behind beverage station in sever area.10. Install coved base at floor/wall juncture in server area.11. Install coved base or make flush floor and floor sink transition at banquet line prep area. 12. Seal gaps at left wall in storage room next to kitchen walk-in refrigerator.13. Install cap that is smooth and easily cleanable for empty chase line in kitchen storage room next to carbonated beverage rack.14. Seal escutcheon plate to wall in beverage storage room.15. Remove unused glass rinser at bar tap or install an RPZ backflow preventer between water source and rinser.16. Ensure floor sink below bar tap is easily accessible. 17. Install and seal FRP under bar tap counter splash area.Inspection report was emailed to Christopher Hermine, Heather Wissler, and Larry KurtzPlease continue with construction according to plans, stipulation letter, and inspections.No County legal action will result from this inspection.
Apr 11, 2024Reviewnot scoredclean
Equipment inspection conducted with General Manager and Contractor. Project is approximately 85% complete. Most equipment has been installed in the kitchen. Main kitchen is allowed to stock and train. Main kitchen hot water temperatures at handwashing sinks are at least 100 degrees F, and at least 110 degrees F at other sinks. Main kitchen refrigeration units including walk-in refrigerator holding temperatures below 41 degrees F. Public restrooms are still being finished out and not open. During main kitchen stock and train, food service employees will use kitchen employee restroom and nearby golf club shop restrooms. Most equipment had been installed in the bar area. Bar equipment and finishes should be completed by 20 Apr 2024. Banquet area has equipment placed but not installed. Equipment installation in banquet area will be installed within the next week. Prior to equipment inspection, please ensure the following is addressed:Kitchen, Bar, & Banquet Areas1. Ensure hot water temperature maintains at least 100 degrees F at handwashing sinks, and at least 110 degrees F at all other sinks.2. Ensure all refrigeration is energized and maintains temperatures below 41 degrees F.4. For the carbonated beverage system, ensure no copper/brass fixtures are installed downstream of Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer. Use stainless steel or pex. Test backflow preventer and provide test report.5. Seal coved base to wall at floor junctures in banquet prep kitchen.6. Seal gaps between outside wall and walk-in refrigerator next to office.7. Provide a smoother transition cove at wall/floor juncture inside a walk-in refrigeration next to office.8. Test backflow preventer and provide test report for RPZ backflow preventer between water source and misting system in hot water heater/water softener room.9. Install splash guards between handwashing sink and 2-compartment sink in main kitchen.10. Install RPZ backflow preventer between grill hood wash down system and water source. Backflow preventer will need to be mounted on nearby wall for accessibility. Ensure drain line for backflow preventer drains to nearby floor sink with a one inch air gap. Test backflow preventer and provide test report.11. Seal gaps between wall and underneath counter top at banquet area.12. Ensure coved base with a 3/8 inch radius is installed at floor/equipment junctures at inside perimeter of bar.13. Seal coved base at floor juncture in mop sink room. Fill pits in flooring and seal in mop sink room.14. Finish installing handwashing sink and equipment at banquet bar. Ensure sinks are indirectly drained to nearby floor sinks with one inch air gaps. 15. Install ASSE 1022 dual check backflow preventers between water source and coffee/tea beverage systems.16. Seal escutcheon plates to wall behind main kitchen combi-oven.17. Ensure door switch is activated for back kitchen exterior door air curtains.Inspection report was emailed to Christopher Hermine, Heather Wissler, and Larry KurtzPlease continue with construction according to plans, stipulation letter, and inspections. No County legal action will result from this inspection.
Mar 27, 2024Reviewnot scoredclean
Conducted onsite visit to discuss construction related items with contract Project Manager (PM) and Restaurant General Manager (GM). Project is approximately 80% complete. Most equipment has been installed in the kitchen. Main kitchen is allowed to stock and train. Main kitchen hot water temperatures at handwashing sinks are at least 100 degrees F, and at least 110 degrees F at other sinks. Main kitchen refrigeration units including walk-in refrigerator holding temperatures below 41 degrees F. During main kitchen stock and train, food service employees will use nearby golf club shop restrooms. Provide detailed cleaning of main kitchen prior to stock and train. Some equipment had been installed in the bar area. Bar equipment and finishes should be installed by 20 Apr 2024. Banquet area is still awaiting equipment to be installed. Anticipate equipment to be installed in banquet area this week. Prior to equipment inspection, please ensure the following is addressed:Kitchen, Bar, & Banquet Areas1. Ensure hot water temperature maintains at least 100 degrees F at handwashing sinks, and at least 110 degrees F at all other sinks.2. Ensure all refrigeration is energized and maintains temperatures below 41 degrees F.3. Finish installing coved base in storage room that will hold the carbonated beverage system.4. For the carbonated beverage system, ensure a Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer is installed between the water source and carbonator. Ensure there is no copper/brass fixtures downstream of backflow preventer. Use stainless steel or pex. Test backflow preventer and provide test report.5. Seal coved base and and wall/ceiling penetrations inside and outside kitchen and banquet area walk-in refrigerators.6. Seal gaps between outside wall and walk-in refrigerator.7. In hot water heater/water softener room, seal penetrations walls and finish installing scrim sheeting in ceiling.8. Finish installing RPZ backflow preventer between water source and misting system in hot water heater/water softener room. Test backflow preventer and provide test report.9. Install splash guards between handwashing sinks and 2-compartment sink in main kitchen.10. Install RPZ backflow preventer between water source and combi-oven in main kitchen. Ensure drain line for backflow preventer drains to nearby floor sink with a one inch air gap. Test backflow preventer and provide test report.11. Install RPZ backflow preventer between grill hood wash down system and water source. Backflow preventer will need to be mounted on nearby wall for accessibility. Ensure drain line for backflow preventer drains to nearby floor sink with a one inch air gap. Test backflow preventer and provide test report.12. Ensure remaining drain lines throughout kitchen, bar, banquet areas drain indirectly to nearby floor sinks with a one inch air gap.13. Adjust gaskets around double doors at kitchen entrance/server area so they are tight sealed and no light shines through.14. Installing coved base around mop sink and floor/wall juncture in mop sink room.15 Provided separate plumbing lines for chemical dispenser at 3-compartment sink and mops sink. Ensure chemical dispensers have ASSE 1055A internal air gaps. 16. Finish installing handwashing sink and equipment at banquet bar.17. Install ASSE 1022 dual check backflow preventers between water source and coffee/tea beverage systems.18. Finish installing coved base at floor/wall juncture in kitchen employee restroom.19. Seal escutcheon plates to wall behind main kitchen combi-oven.20. Ensure door switch is activated for back kitchen exterior door air curtains.Inspection report was emailed to Christopher Hermine, Heather Wissler, and Larry KurtzPlease continue with construction according to plans, stipulation letter, and inspections. No County legal action will result from this inspection.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0
Mar 14, 2024Reviewnot scoredclean
Conducted onsite visit to discuss construction related items with contract Project Manager (PM) and Restaurant General Manager (GM). Project is approximately 70% complete. Some equipment has been installed with remaining equipment estimated to be installed within the next week. Prior to equipment inspection, please ensure the following is addressed:Kitchen, Bar, & Banquet Areas1. Ensure hot water is at least 100 degrees F at handwashing sinks, and at least 110 degrees F at all other sinks.2. Ensure all refrigeration is energized and holding temperature below 41 degrees F.3. Finish installing coved base in room that will hold the carbonated beverage system.4. For the carbonated beverage system, ensure a Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer is installed between the water source and carbonator. Ensure there is no copper/brass fixtures downstream of backflow preventer. Use stainless steel or pex.5. Seal coved base and and wall/ceiling penetrations in kitchen and banquet area walk-in refrigerators.6. Seal gaps between outside wall and walk-in refrigerator.7. In hot water heater/water softener room, seal penetrations walls and finish installing scrim sheeting in ceiling.8. Install splash guards between handwashing sinks and 2-compartment sink, ice machine, in 3-compartment sink room, and in dishwashing machine room.9. Install hanging hook on wall next to water mixer/filler near back kitchen prep area, and water dispenser hose under grill hood. Shorten hose or install clamp so hose cannot reach floor.10. Seal gaps around 3-compartment sink.11. Provide specifications combi-oven. Provide explanation on how oven will be used. Operational use of combi oven will determine type of backflow preventer needed. Either an RPZ or double check valve assembly will need to be installed between water source and combi oven. 12. Install RPZ backflow preventer between grill hood wash down system and water source. Backflow preventer will need to be mounted on nearby wall for accessibility.13. Ensure drain lines throughout kitchen, bar, banquet areas drain indirectly to nearby floor sinks with a one inch air gap.14. Install double doors with gasket for kitchen entrance at server area.15. Finish installing mop sink. If mops will be hung on wall, then FRP will need to be extended to height of mop hanger.16 Provided separate plumbing lines for chemical dispenser at 3-compartment sink and mops sink. Ensure chemical dispensers have ASSE 1055A internal air gaps. 17. Finish installing handwashing sink and equipment at banquet bar.18. Install light colored scrim sheeting in ceiling in back banquet area.19. Seal concrete in beverage area near banquet bar.20. Install ASSE 1022 dual check backflow preventers between water source and coffee/tea beverage systems.21. Provide sample of restroom wall paper.Conducted inspection with R.S. 635.Inspection report was emailed to Heather Wissler and Larry KurtzPlease continue with construction according to plans, stipulation letter, and inspections. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. No county legal action will result from the inspection.Please continue with construction according to plans, stipulation letter, and inspections. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.No county legal action will result from the inspection.Award: Not Participating,Review Complete: CHECKED,Review Notes: RA- Danny,Signer: DB
2023
Nov 16, 2023Reviewnot scoredclean
Plumbing Inspection. Met with the construction team. The project is over 30% complete. Reviewed and discussed the project and plans. No County legal action will result from this inspection. Report sent via auto email.
Sep 19, 2023Advisorynot scoredclean
Advisory. On-site courtesy visit. Met with construction management to briefly review construction status and answer general questions. Construction management will request future benchmark construction inspections. No County legal action will result from this inspection. Report sent via auto email.
This address holds 3 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.
- 96Biltmore Golf ClubB°2400 Biltmore Estates · 0 m away
- 100Arizona Biltmore Resort & SpaA°2400 E Missouri Ave · 220 m away
- 97Wrigley MansionA°2501 E Telawa Trl · 420 m away
- 100Christopher's at Wrigley MansionA°2501 E Telawa Trl · 420 m away
- 88Embassy SuitesA°2630 E Camelback Rd · 1.1 km away
- 98Embassy Suites Biltmore - Breakfast BarB°2630 E Camelback Rd · 1.1 km away
- 91Hillstone RestaurantB°2650 E Camelback Rd · 1.3 km away
- 98Circle KA°2650 W Camelback Rd · 1.3 km 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 →