Inspection Report

Business Name
Little Saigon
Business Address
7016 N 57TH AVE GLENDALE AZ 85301
Permit Number
FD-09561
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
11/6/2025
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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.

Addl Notes: Observed containers of cooked chicken, beef, pork, and raw beef in the small prep table closest to the main grill line. These items all had an internal temperature of 50 degrees Fahrenheit. Per person in charge the items were placed from the walk-in refrigerator into the prep refrigerator at 9am the current inspection day. Walk in refrigerator operating properly at time of inspection. Ambient temperature of the prep refrigerator was 53 degrees Fahrenheit. Per person in charge the unit was repaired recently. Unit unable to maintain TCS items at 41 degrees or below at time of inspection. Food items placed on 6 hour time as a control with discard time of 2:30pm when the establishment closes for mid day break. Corrected at time of inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed small storage building used for dry goods and vegetables with a large amount of gnats flying around, sitting on the ceiling, and on the produce. Instructed person in charge to remove any produce contributing to the gnat existence and use a certified pest control technician to rid the out building of any gnats. Maintain pest control receipts. Reinspection to occur on or before Friday 11/14/2025.

Violation #: 47

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

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed small prep refrigerator near the main cook line with an ambient temperature of 53 degrees Fahrenheit. Refrigerator unit not able to maintain TCS food below 41 degrees Fahrenheit or below. Establishment has multiple refrigeration units to utilize while unit is being repaired. Repair equipment and ensure it maintains an ambient temperature below 41 degrees Fahrenheit. Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed soiled flooring and surfaces behind the eqiupment on the main cook line. Clean and maintain clean. Correct prior to next routine inspection

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
No food preparation allowed outside the kitchen of establishment. Reviewed proper food preparation areas.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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