Inspection Report

Business Name
Fogo De Chao

Business Address
6300 N SCOTTSDALE RD PARADISE VALLEY AZ 85253

Permit Number
FD-13871

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/20/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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/4617/AMC-Toolbox---Cooling.

Addl Notes: Observed 2 - 22 quart containers of cooked yuca mushroom soup and 1 - 22 quart containers of cooked black beans in the walk-in cooler. Observed 8/19 date mark. The person in charge stated that both products were made the night before. The internal temperature of the yucca mushroom soup measured between 56-69°F. Internal temperature of the beans measured at 45°F. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. Discussed cooling methods. Cooling methods and Cooling Log guidance documents in Spanish and English were sent electronically at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

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: At the buffet observed a sliced tomatoes/51°F resting on a thick board in the ice, a plate of sliced mortadella/50°F on the counter instead of in the ice, and a large jar of balsamic tomatoes/51°F (cut) in not fully submerged in the ice. Observed sliced tomatoes/54°F in a shallow ice bath in the kitchen. Predefined Comment: 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. All TCS foods within safe time parameters. Instructed PIC to return TCS foods to cold holding to rapidly cool. Discussed utilizing 4 Hour Time as a Public Health Control for buffet items. Provided guidance document for 4 Hour Time as a Public Health Control. Only temperature logs were available at time of inspection. If using 4 Hour Time as a Public Health Control create a written policy. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed small leak below the three compartment sink near the ice machines. Predefined Comment: All plumbing must be maintained in good repair at all times. Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

Chemical Dispenser and Y-Valve (Wye) Installations guidance document for mop sink sent electronically.
Predefined Comment: No County legal action will result from this inspection.
Discussed spray nozzle at mop sink. Disconnect when not in use. Discussed adequate utensils for buffet.

"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.