Desi Chowrastha
C°960 E Warner Rd, Chandler 85225
Food Establishment - Eating & Drinking · Permit FD2502594
Score based on 6 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 22, 2026.
An inspection on Apr 1, 2026 found violations at the county's most serious (D-equivalent) level. Scores are held in the “Poor” band for 6 months after such events — until Sep 28, 2026, assuming no further incidents. How scoring works
Score over time
Inspection history7 on record
2026
Sep 16, 2026Routine2 priority2 foundation2 coreC°
Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Employee drinks stored on and above prep tables.
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Repeat Violation 2-401.11 - Core: Eating, Drinking, or Using Tobacco Predefined Comment: PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Predefined Comment: To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.
Inspector's notes
Corrective Action: Corrected at time of inspection. Employee entered front cook line through door, put something in their month and started handling food without washing hands. Employee doing general tasks put on gloves to handle food without washing hands. Employee handled raw fish then touched knobs and handles without washing hands. Had employees wash hands.
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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. Predefined Comment: 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.
Inspector's notes
Corrective Action: Corrected at time of inspection. No paper towels at middle kitchen hand washing sink.
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6-301.12 - Priority Foundation: Hand Drying Provision. 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: 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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Cut cabbage, cut tomatoes, cooked vegetables and yogurt in the front cookline cold table at 45*F to 57*F internally an unknown time. Two containers of cream stored on top of the pans in the top of the back cook line cold table at 54*F internally and pan of cut cabbage and pooled egg stored on the prep table at 58*F and 71*F internally. Manager stated items had been out more than two hours. Lassi stored in the front tall reach-in at 54*F to 58*F internally an unknown time. Embargoed, manager discarded. This is the third consecutive 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
Corrective Action: Correct prior to re-inspection 9/23/26. The front cook line cold table and the front tall reach-in are holding TCS food up to 57*F and 58*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. Predefined Comment: 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.
Inspector's notes
Corrective Action: Corrected at time of inspection. Bags of rice flour, rice and other dry storage foods, to-go cups, lids and containers stored in outside storage pod in the back parking lot along with a bicycle, maintenance items and chemicals and subject to contamination by pests and weather. Manager had food and food storage items brought inside for proper storage.
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3-305.11 - Core: Food Storage - Preventing Contamination from the Premises
Aug 12, 2026Routine2 priority1 foundation2 coreall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.Reviewed two tier rapid cooling, calibrating probe thermometers, illness policy, handwashing/glove use, dishwashing procedures.
Inspector's notes
Corrective Action: Corrected at time of inspection. Employee drinks stored on prep tables with food available for service.
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Repeat Violation 2-401.11 - Core: Eating, Drinking, or Using Tobacco Predefined Comment: PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Predefined Comment: To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.
Inspector's notes
Corrective Action: Corrected at time of inspection. No soap available at the hand washing sink by the prep sinks.
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6-301.11 - Priority Foundation: 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. Predefined Comment: 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. Predefined Comment: PIC provided soap for handwash sink at time of inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Milk for chai hot holding in dispenser at 110*F. Manager determined hot dispenser had been unplugged.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Under temperature control per manager, container of cream in tall carton extending above the pan in the top of the cold table at 58*F internally. Manager stated cream had been stored as such one hour and returned it to the walk-in to re-cool. Discussed storing cream in bottom section of the unit or putting it under time control.
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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. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
Inspector's notes
Corrective Action: Corrected at time of inspection. Utensils stored in a container of 125*F water, scoops without handles stored in condiments and spices, prepared sauces. Manager provided appropriate utensils, properly stored between use.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: 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.
Apr 8, 2026Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Operator has obtained sanitizer test strips and implemented an employee illness policy. The pastry case is holding properly cold. Manager stated additional managers are in the process of obtaining food service manager certification, all other employees are getting food handler certification.
Apr 1, 2026Routine7 priority5 foundation4 coreD°
Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspector's notes
No certified food manager present.
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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
Corrective Action: Correct prior to re-inspection on 4/8/26. PIC and employees not able to answer question for symptoms or illnesses.
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2-102.11(C)(2),(3) and (17) - Priority Foundation: Demonstration; Explaining Disease Transmission and Symptoms. 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/4620/AMC-Toolbox: Employee-Health Predefined Comment: The person-in-charge is responsible for enforcing and demonstrating knowledge regarding employee illness policy.
Inspector's notes
Corrective Action: Corrected at time of inspection. Several employee drinks stored on or above food prep areas, on food available for service. PIC removed drinks to proper storage.
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2-401.11 - Core: Eating, Drinking, or Using Tobacco Predefined Comment: PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Predefined Comment: To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.
Inspector's notes
Corrective Action: Corrected at time of inspection. Employee put on gloves to handle food without washing hands. Employee wearing gloves touched walk-in handle then touched ready to eat food.
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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. Predefined Comment: 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.
Inspector's notes
Corrective Action: Corrected at time of inspection. Food and equipment stored in three hand wash sinks.
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Repeat Violation 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 relocated all items blocking handwash sink at time of inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Dishware and equipment washed and rinsed then set to dry with no sanitizer step. Three comp sink set up as scrape, wash rinse. Had sink set up properly for wash-rinse-sanitize.
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PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.
Inspector's notes
Corrective Action: Corrected at time of inspection. Dal and cooked potatoes under temperature control over heat on the front cook line at 128*F and 118*F internally.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Container of milk stored on the prep table unknown time at 67*F internally. Cream-filled pastries made in-house stored on counter more than two hours at 74*F internally and in display cooler at 50-55*F internally. Milk shakes in display cooler at 50*F to 55*F internally. Embargoed, PIC discarded.
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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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
Inspector's notes
Corrective Action: Corrected at time of inspection. Large container of cooked rice stored on counter at 123-128*F internally and under time control per PIC not marked for discard time.
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Repeat Violation 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. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection. Predefined Comment: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.
Inspector's notes
Corrective Action: Corrected at time of inspection. First aid kits stored on top of food available for service on dry storage rack, Ibuprofen and other medicines stored above and with food in other areas of the kitchen.
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PRIORITY VIOLATION-7-208.11 (B) - Priority: Storage-First Aid Supplies; Storage Predefined Comment: All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Corrective Action: Corrected at time of inspection. Containers of butane stored on top wire shelf of dry storage rack above food available for service and to-go containers. PIC moved chemicals to proper storage. Predefined Comment: Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection.
Inspector's notes
Corrective Action: Correct prior to re-inspection 4/8/26. Pastry display cooler holding TCS food 50-55*F, read 57*F on min/max at time of inspection. Please repair to store TCS food 41*F or below prior to reinspection 4/8/26.
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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. Predefined Comment: 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. 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. Addl Notes: Corrective Action: Corrected at time of inspection. Deep pans of cooked goat meat and cooked garbanzo beans left cooling on dry storage rack. PIC had items transferred to shallow pans and moved to the walk-in. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.
Inspector's notes
Corrective Action: Corrected at time of inspection. Bag of flour and bags of onions, container of dosa batter and other items stored directly on the floor.
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3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.
Inspector's notes
Corrective Action: Correct prior to re-inspection on 4/8/26. Many plastic utility buckets used for directly storing dosa batter, cooked and prepared vegetables, cooked meats, sauces and other foods. Only clean, food-safe containers may be used for food storage.
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PRIORITY VIOLATION-4-101.11 (A) - Priority: Characteristics- Multiuse; Safe
Inspector's notes
Corrective Action: Correct prior to re-inspection 4/8/26. No sanitizer test strips. Please obtain food service chlorine test strips prior to reinspection.
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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.
Inspector's notes
Corrective Action: Correct prior to next routine inspection. Accumulation of food debris under storage racks, on handles and inside reach-ins and microwave, on condiment containers.
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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: 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.
2025
Aug 12, 2025Re-InspectioncleanA°
No County legal action will result from this inspection. Report emailed.Upon re-inspection, all violations due for correction have been corrected. Person in charge (PIC) has a procedure in place for foods being held under time as a control.
Aug 11, 2025Routine2 foundationB°
No County legal action will result from this inspection. Report emailed.
Inspector's notes
There was food and food particles in all of the hand sinks at time of inspection. Discussed with person in charge (PIC) that all hand sinks are only for hand washing to reduce risk of contaminating hands during hand washing. Discussed that the water splashes on the food in the sink and comes back up to the hands that are in the process of being cleaned. Also observed the hand wash sink near the food prep station blocked by a large trash can. The hand wash sink near the ware wash machine was blocked by dishes and a trash can. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. 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
There were no procedures for the foods being held under time as a control for safety. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-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.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 86Zesty Zzeeks Pizza & WingsC°960 E Warner Rd · 0 m away
- 99The Sugar BarA°960 E Warner Rd · 0 m away
- 100Wienerschnitzel #738A2100 N Mcqueen Rd · 130 m away
- 68Black Rock Coffee BarC°2120 N Mcqueen Rd · 160 m away
- 100Legacy Traditional SchoolA1900 N Mcqueen Rd · 200 m away
- 90Natalie'sB°1520 W Warner Rd · 230 m away
- 99Sushi SanA1440 W Warner Rd · 350 m away
- 78Yummy BoxB°1430 W Warner Rd · 390 m away
Data from Maricopa County Environmental Services public records, last checked Sep 22, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →