The 9 worst Phoenix restaurant inspections in March

If a lobster dies in a fish tank, it should never end up on your plate. That was apparently news to one Valley restaurant in March. Last month’s health inspections turned up unsavory practices along with unappetizing foods, including moldy nacho cheese, and unwelcome guests such as flies and cockroaches.

Every month, inspectors from the Maricopa County Environmental Services Department visit restaurants around the Valley to ensure they are clean and safe. 

Inspectors show up unannounced and check restaurants on a two-level scale. An inspector can dock restaurants for foundation violations, which could cause a larger issue, and priority violations, major issues that pose a direct threat to the safety of customers or staff. The inspectors can also allocate a letter grade and any restaurant with three or more priority violations earns a “D.”

Issues found during the inspection must be addressed on the spot. If they can’t be resolved, a mandatory reinspection is scheduled. The reports are uploaded into a searchable online database. 

Here are the nine worst restaurant inspections across the Valley in March.

Birria Queen 
2535 E. Bell Road
Birria Queen received a visit from the health department on March 3, during which it was issued three priority violations and a mandatory reinspection. The inspector found a sticky trap in the storage room with live and dead cockroaches. Refried beans weren’t cooled properly and hot dogs and broth were missing dates. A floor drain was backed up, with water spilling onto the floor. At the mop sink, the hot water was turned off and the prep sink was leaking. The inspector watched an employee carry a full mop bucket out the back door and dump the dirty water into the street. 

Tacos El Jefe
4923 E. Chandler Blvd.
On March 6, Tacos El Jefe got a visit, earned four priority violations and a mandatory reinspection. In the back, the inspector found a mop sink and a basket of dirty towels with “30+ drain flies” buzzing around. Pans of rice, cooked carne asada and beans were improperly cooled. Soft bacon, cooked chorizo and potatoes were stored above safe temperatures. And dirt, mold and rust were accumulated on the shelves in the walk-in refrigerator.

Apache Lake Marina & Resort
Highway 88, Mile Post 229.5, Roosevelt 
The kitchen at this Apache Lake resort earned a visit from the health department on March 12. It had four priority violations and scored a letter “D” grade. Issues included moldy nacho cheese, plus salsa and cooked noodles that were out of date. The inspector watched the chef remove their gloves, touch their hair and clothes, and put new gloves on without washing their hands. Another employee came into the kitchen and grabbed trays of food without washing their hands. Raw chorizo and eggs were stored above cooked foods and the mop sink was leaking.

Polibertos Taco Shop
2160 N. Arizona Ave., Chandler
On March 17, Polibertos Taco Shop in Chandler got a visit from the health department. It earned four priority violations and a mandatory reinspection. Unwrapped tamales were stored directly in a black plastic bag in the reach-in cooler, and cooked rice was held in a plastic “Thank you” grocery bag, neither of which are food safe. The inspector watched an employee wearing gloves handle chemicals and then food-contact items without removing their gloves or washing their hands. There were no paper towels at two handwashing sinks, and at one sink, the cold water was a trickle, resulting in water coming out at 118 degrees. In the walk-in, beans were improperly cooled. And beans, rice and cooked meat ready for service were held at unsafe temperatures.

Chaat Express
2051 W. Warner Road, Chandler
On a March 19 inspection, Chaat Express earned four priority violations, nine more foundation violations and a mandatory reinspection. A line that no one ever wants to see in an inspection report appeared: “Live roaches present in the kitchen.” In addition to the creepy crawlers, there was no soap at the hand sink. In the walk-in, raw chicken was stored above cooked chicken and sauce. There was no sanitizer in the dishwasher, which also had containers of condiments stored on top. Cooked rice was held at room temperature and many foods were without dates. A first aid kit was hung above uncovered to-go containers and spray chemicals were found above the sink. Spoons and spatulas were placed in warm water. And there was an “accumulation of food debris” on shelves. 

Angry Crab Shack
3227 E. Bell Road
At Angry Crab Shack in northeast Phoenix, an inspector found a dead lobster in a fish tank. The person in charge then told the inspector that, since the lobster had been dead for less than four hours, it was the restaurant’s policy to cook it and make it into lobster crostini. The inspector also found three other dead lobsters in bags in the walk-in that had died of unknown reasons. The lobsters were cooked, frozen and set aside to be sold as food. Animals that die of unknown causes should never be cooked and served. In addition to that unsafe practice, the March 24 inspection turned up two other priority violations and earned the restaurant a letter “D” grade. One handwashing sink didn’t have proper water flow and another was blocked by bowls. Cooked sausage and potatoes were not hot enough to remain safe to serve. And multiple refrigerated foods were stored above safe temperatures, including cut lettuce, tomato, lobster crostini, sliced cheese, mac and cheese, ground beef, fish, shrimp and chicken. 

Curries
10885 N. Frank Lloyd Wright Blvd., Scottsdale
On March 25, Curries in Scottsdale earned three priority violations and four foundation violations. The inspector watched several employees on the cook line touch the trash can, dirty dishware and their clothing, before donning gloves and working with food without washing their hands. At the dishwashing machine, an employee touched dirty dishes and then clean without washing their hands. At the kitchen dishwashing machine and another in the bar, there was no sanitizer. In a prep-table cooler, cooked curries were sitting at room temperature. Cold sauces and yogurt were too warm thanks to a cooler holding at nearly 53 degrees. Cooked curries and meats had no dates and utensils were stored in 85-degree water.

Eastwind Chandler
58 W. Buffalo St., Chandler
On March 30, an inspector stopped by the revolving sushi restaurant Eastwind Chandler. There, they found three priority violations and scheduled a mandatory reinspection. There was no hot water at the sushi line hand sink. A chemical dishwasher had no sanitizer. Krab mix was stored at room temperature, and other refrigerated items were held above safe temperatures, including spicy tuna mix, raw salmon and cream cheese. Cheesecake in a sliding glass cooler was found to be too warm. The restaurant staff told the inspector that the cheesecake had been on the sushi conveyor belt throughout lunch service. Since it wasn’t eaten, it was placed back in the cooler after rotating around the room for hours. Also, in the restaurant’s office, the inspector found residential pesticides. 

Kneaders Bakery and Cafe
5155 E. Baseline Road, Gilbert
The Gilbert location of Kneaders received a visit from the health department on March 30. The restaurant had three priority violations and earned a letter “D” grade. A mandatory reinspection was scheduled. The inspector watched a cook crack raw eggs onto the grill and then touch bread and cutting boards without washing their hands. Cooked sausage and eggs were below safe serving temperatures. Refrigerated cooked beans, corn, raw eggs, roast beef, chicken, turkey, spinach and cheeses were too warm, thanks to a cooler that was holding at over 49 degrees. In the dish area, the inspector noted several fruit flies. Cutting boards were stained and scarred. Hot holding cabinets had loose and hanging gaskets. A dishwasher was spraying water next to clean dishes and into the bakery food prep area. There was food accumulated on equipment and mold in multiple areas. The inspector found “black organic matter” growing on the racks used for transporting baked goods and on the handles of bulk food containers.