Dabedi Kosher Mini Mart
A8357, Phoenix 85020
Food Establishment · Permit FD2500832
Score based on 5 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 23, 2026.
Score over time
Inspection history6 on record
2026
Jun 11, 2026RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection.
Feb 13, 2026Routine1 priority1 foundationall corrected on siteB
No County legal action will result from this inspection.Discussed proper use of three-bay sink with person in charge.
Inspector's notes
Observed container of cooked chicken with no date mark. Person in charge stated that chicken was prepared the day prior. Ready-to-eat, time/temperature control for safety (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). Person in charge date marked chicken at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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 medication for food worker in reach-in cooler above raw beef. Medicines that are in a food establishment for the employees' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. Medication was placed in a watertight container and relocated beneath foods at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-207.11 (B) - Priority: Restriction and Storage-Medicine; Storage & labeling
2025
Oct 6, 2025Routine1 coreA
No County legal action will result from this inspection.Discussed proper sanitizer levels (50-100 PPM chlorine) for wet wiping cloths and warewashing with person in charge.
Inspector's notes
Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Repeat violation: 3rd. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 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
Jul 1, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.Discussed complete removal of protective film off prep tables and food equipment to maintain smooth easily cleanable surfaces.
Inspector's notes
Observed no certified food protection manager onsite at the time of inspection.
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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. Corrective Action: Correct prior to next routine inspection.
Apr 1, 2025Routine1 priority3 foundation1 coreC°
Predefined Comment: No County legal action will result from this inspection.Discussed cleaning frequency of the meat saw and other food equipment maintained at ambient temperature. Clean between different types of meat and at minimum wash rinse and sanitize every 4 hours.
Inspector's notes
Observed no certified food protection manager onsite at the time of inspection. The person in charge stated they are in the process of obtaining food protection manager certification.
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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. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Observed no bodily fluids clean up kit or written instructions for cleaning bodily fluids at the time of inspection. Provided the person in charge with bodily fluid clean up instructions via email at the time of inspection.
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2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed access to hand wash sink blocked by step ladder and other items stored inside the sink in the meat cutting room. The person in charge removed all items inside the handwash sink and all items blocking access to the sink at the 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. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed WD-40 oil lubricant used for maintenance of the meat saw. Discussed lubricants shall meet the requirements specified in 21 CFR 178.3570. Discussed the use of food grade or food safe oils to protect from contamination of incidental food contact, if they are used on food-contact surfaces, on bearings and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces. The person in charge discontinue use of WD-40 and moved food contact surfaces of the meat saw for warewashing at the time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-205.11 - Priority: Incidental Food Contact, Criteria-Lubricants
Inspector's notes
Observed establishment utilize chlorine sanitizer portioned from bulk and maintain pH test strips but no chlorine test strips on site. Discussed obtaining proper test strips to test sanitizer concentrations, for chlorine 50-100ppm.
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4-302.14 - Priority Foundation: Sanitizing Solutions, Testing 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. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.
This address holds 2 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.
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Data from Maricopa County Environmental Services public records, last checked Sep 23, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →