Inspection Report

Business Name
Mel's Diner
Business Address
1747 NW Grand AVE PHOENIX AZ 85007
Permit Number
FD-10265
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Re-Inspection
Inspection Date
5/15/2026
Grade
R
Priority Violation
0
Inspection Status
Re-Inspection Completed

Violations

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed excessive grease built up floors, walls and ceilings of cook line in kitchen area at time of Re-inspection. Observed old food debris in several hard to reach areas of kitchen, including behind equipment. Ensure to detail clean and sanitize all areas, maintain as necessary. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-204.11 - Core: Ventilation Hood Systems, Drip Prevention Addl Notes: Observed excessive grease built up on equipment and gas lines under exhaust hood at time of Re-inspection. Operator is instructed to work with a licensed company to test exhaust hood so that it is properly functioning to adequately remove grease, heat and vapors. Observed no air conditioning to be working on kitchen area. Discussed with operator proper adequate air conditioning to prevent future issues with refrigeration. Corrective Action: Correct prior to next routine inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Compliance verified on the following items at time of Re-inspection.
Operator provided last pest control report dated: 4/20/26.
Operator provided receipt of last hood cleaning on : 5/3/26.

Verified both prep-refrigeration units at 41*F or below at time of re-inspection.

Observed all hand sinks including front service hand sink fully stocked with soap and paper towels and minimum 100*F hot water.

Verified mechanical dish machine properly sanitizing at 100ppm Chlorine.

Discussed with operator to ensure adequate cleaning and sanitizing of floors, walls and ceilings at cook line.

Continue working with licensed pest control to eliminate vermin issues.

Continue working with licensed hood cleaning company to ensure exhaust hood is properly cleaned and working to remove grease.

"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.