Inspection Report

Business Name
King's Fish House

Business Address
35 S MCCLINTOCK DR TEMPE AZ 85288

Permit Number
FD-11822

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/23/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed shellstock tags missing in the walk-in refrigerator for blue point oysters and the clams kept in the bar area. Informed PIC that shell stock tags must be kept with the product until the product has been fully used. PIC was able to provide the tag for the clams at time of inspection. PIC contacted supplier to obtain tags for blue point oysters. PIC pulled blue point oysters and discontinued sale at time of inspection. Observed clams and mussels comingled in the bottom of a cold unit. Additionally, no shellstock tags were available for the clams or mussels. Informed PIC that shellstock must never be comingled. PIC discarded the comingled shellstock at time of inspection. Mussels and clams were embargoed. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock without shellstock tags was discarded by PIC at time of inspection. Shellstock from containers may not be commingled. Commingled shellstock was discarded by PIC at time of inspection. Shellstock from containers may not be commingled. Commingled shellstock was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed various raw fish stored over cooked lobster and raw shrimp stored over seaweed in the walk-in. Observed raw scallop stored over cooked mussels in a cold holding unit at the bar. Also observed raw shimp over leaks and radish in prep table on cook line. Informed PIC that all raw animal proteins must be stored below any ready-to-eat foods. PIC relocated and properly stored all raw animal proteins at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

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 the following temperature control safety foods with internal temperatures ranging 45*F-54*F: shredded lettuce, leafy green mixture, sliced tomato, pico de gallo, butter, garlic cream sauce, cheesecake, goat cheese spread, creme brulee, and heavy cream. The cheescake, creme brulee, goat cheese spread, and heavy creme were stored in the dessert refrigerator which had an ambient air temperature of 55.5*F, measured using min/max. PIC stated that these items had been in the unit for greater than 4 hours. All TCS items stored in the dessert freezer were discarded at time of inspection and embargoed. Informed PIC that the refrigerator cannot be used for TCS foods until it is capable of holding the products at 41*F or below. PIC agreed to not use the unit for TCS foods. All other items were stored in a cold drawer and the tops of prep tables. PIC stated that the shredded lettuce, greens mix, butter, and sliced tomato had been in the units for less than four hours. PIC moved these foods into the walk-in to cool at time of inspection. PIC voluntarily discarded the pico de gallo and garlic cream sauce at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed drainpipes fallen below the floor drain flood rim throughout the establishment in the back prep area and the bar area. Informed PIC that all drainpipes need to have a one-inch air gap between the floor drain and the outlet of the pipe. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
1. Discussed consumer advisory requirements with PIC. 2. Discussed proper thawing methods with PIC. 3. Discussed time as a control procedures.

"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.