During the visits, the inspectors check everything from plumbing to food temperature to make sure the physical spaces and restaurant practices are up to code. They share their findings in reports that are publicly available via a searchable online database.
The reports rate any issues on a two-step scale of foundational violations and priority violations. The former are less dangerous, but issues that could lead to a larger concern. For example, a lack of soap could lead to improper handwashing. Priority violations are more serious issues that pose an immediate risk to staff or customers.
The inspectors use a grading scale to tally the violations into a letter grade. Any restaurant with three or more priority violations gets a failing score. Restaurants must fix issues in the moment. If a persistent issue can't be fixed on the spot, the inspector schedules a mandatory reinspection with the restaurant to ensure the problems are addressed.
In August (and the last day of July), inspectors visited a wide range of food businesses, from traditional restaurants to breweries, bakeries and dessert shops. Here are the worst issues they found.
Restaurant inspectors uncovered plenty of issues at Phoenix restaurants last month.
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Pita Jungle
14858 N. Frank Lloyd Wright Blvd., Scottsdale At Pita Jungle in Scottsdale, an inspector noted four priority violations, doled out a "D" letter grade and scheduled a mandatory reinspection on a July 31 visit. The inspector watched an employee touch dirty dishes and then clean dishes without washing their hands. In the walk-in refrigerator, the inspector noted that all of the shelving had accumulated food debris and a large amount of rust. On those shelves, raw eggs were stored over salad dressings and bread products. Cooked chicken, cut tomatoes, cooked onions and vegetables and raw fish were all found at unsafe temperatures. A large prep table cooler was holding at 60 degrees, nearly 20 degrees above the safe zone. Utensils were stored unsafely, such as a knife stored in ice water, a rice scoop with the handle in the rice and an ice scoop with the handle in the ice. Throughout the kitchen, the inspector noted "deeply scored" cutting boards that couldn't be properly cleaned.Bianca's Gelatos and Fun Food
3111 W. Chandler Blvd., Chandler Aug. 4 was a not-so-fun day for Bianca's Gelatos and Fun Food inside Chandler Fashion Center. An inspector noted three priority violations and scheduled a mandatory re-inspection. The main issue was live cockroaches. Another problem stemmed from carne asada from a local carniceria that was stored at the manager's home before it was brought in for resale. The inspector noted that "all food must be obtained from an approved source as defined by law." There was also deli meat at unsafe temperatures, and employee food and drinks were stored above food available for service. The inspector watched an employee handle money and then handle food without washing their hands.
Jack in the Box
13610 N. Scottsdale Road, #31, Scottsdale Four priority violations were noted at Jack in the Box on Scottsdale Road at an Aug. 5 health inspection. The inspector watched an employee touch their phone, then continue making French fry orders, then touch their phone again and then prep egg rolls without washing their hands. The inspector watched a gloved employee touch the floor and then directly touch buns. A refrigerator near the fryer was holding food at 52 to 60 degrees, far above safe temperature. Lettuce, cut tomatoes and shredded cheeses were out at room temperature. A spray bottle of chemical degreaser was stored angled at the service gloves. And in the deep fryer section, three sets of lights were shut off, leading to a dark kitchen.New India Bazaar
2544 N. Seventh St., #101 After failing a health inspection in April, New Indian Bazaar is back on the list with a similar set of issues in August. A health inspector stopped by the central Phoenix spot on Aug. 5 and noted three priority violations. As they did in the spring, the inspector found live cockroaches on the floor and in sticky traps. They were among old food and grease around the cook line, dishwasher and dry storage areas. The inspector also reported raw eggs stored over an open container of cooked green curry. The dishwashing machine had no chlorine. Cooked tomato sauce, onion paste and cooked spinach were all found at improper temperatures. The Capital Grille
16489 N. Scottsdale Road, Scottsdale On Aug. 5, an inspector stopped by The Capital Grille in Scottsdale and watched a chef drop a piece of bread on the ground, pick it up off the floor and throw it away, and then plate a steak sandwich without washing their hands. The inspector also watched a chef touch their face and then touch tongs and grill steaks. In the refrigerator, raw beef was stored directly above parsley used for garnishes. Two containers of whipping cream were sitting on the counter and measured at 70 degrees, and roasted garlic was stored above safe temperatures.
Mariscos Sinaloa
3135 S. 48th St., #110, Tempe At Mariscos Sinaloa on Aug. 5, oysters with improper identification were the start of four priority violations. Raw steak was stored directly on top of sauces. Raw bacon-wrapped peppers were stored directly on top of cooked octopus. Large metal mixing wands were stored as clean, but had dried food stuck to them. Boxes of shucked oysters were stored in an old hand soap container, which is not food-safe. And the inspector found a box of sodium sulphite, which the staff explained they add to guacamole to maintain its freshness. The report notes that the sulphites "are not approved for use without prior approval." Applebee's Neighborhood Bar & Grill
2032 E. Baseline Road, Mesa The Mesa location of Applebee's received two visits from a health inspector in August. On Aug. 6, the inspector noted five priority violations, doled out a letter "D" grade and scheduled the restaurant for a reinspection later in the month. Issues included two containers of moldy strawberries and a chemical dishwasher with no chlorine. Marinara sauce, rice, ham, cheese, turkey, chicken, soup and a laundry list of other foods were all held at unsafe temperatures. The too-warm foods were found throughout the kitchen, in the walk-in refrigerator, the make-line unit, a unit under the grill and in the server station area.
Health inspectors look for items that can directly contribute or lead to the risk of foodborne illness or injury, such as ensuring employees can and do properly wash their hands.
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