Inspection Report

Business Name
Red Devil Italian Restaurant

Business Address
208 W SOUTHERN AVE TEMPE AZ 85282

Permit Number
FD-04138

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/2/2026

Grade
A

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed several single use containers with warn off labels being reused to hold several different foods, sauces and dried foods. Also observed several of the single use containers stored directly on the ground in the walk-in. Discussed with person in charge (PIC) single-use food containers are intended for single-use and are not designed be re-used for storage of food. Discussed to line the containers with a food grade bag or replace with containers designed to be reused. Discard containers when they are cracked broken or no longer able to be cleaned. Also discussed that all food, clean linens and equipment shall be stored 6 inches off the ground to prevent contamination. PIC relocated all foods that were stored on the ground. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed several cutting boards with dark black deep grooves. Discussed with PIC All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed to clean, resurface or replace the cutting boards prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) when using include water into the ice baths for maintaining TCS foods at 41*F or less. 2) protect clean equipment from prep debris by covering with a food grade bag or food grade plastic wrap. 3) all raw meat cooked in house and frozen shall be date marked within 24 hours.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.