Inspection Report

Business Name
Waba Grill

Business Address
555 N SCOTTSDALE RD TEMPE AZ 85288

Permit Number
FD-23-02910

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/12/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd Consecutive. Corrective Action: Correct prior to next routine inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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/4573/AMC-Toolbox: Handwashing.

Addl Notes: Observed employee then washed hands for 4 seconds prior to drying. Observed cook rinse hands in prep sink with no soap at time of inspection. Observed cook rinse hands in 3-compartment sink and then wipe hands with multiuse towel at item of inspection. Discussed the importance of proper hand-washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee and cook rewashed hands properly at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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/4573/AMC-Toolbox: Handwashing.

Addl Notes: Observed employee scratch nose and then finish plating an order for a customer without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no paper towels at the handwashing sink in the back of house at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Discussed with PIC about not blocking hand sinks at time of inspection. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed multiple unlabeled chemical spray bottles throughout the establishment containing green and blue chemicals at time of inspection. Person in charge (PIC) labeled chemical bottles at time of inspection. Reviewed requirement with PIC about labeling chemical bottles with common name at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed chemical spray bottle stored on top of the prep table at time of inspection. Observed chemical spray bottles stored on rack containing single service food containers in the front of house and on the rack with soda syrup storage at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: - Observed a significant amount of soil/debris/grease build up on the vents of the hood above the cook top and fryers. Discussed cleaning frequency with person in charge. Person in charge will increase cleaning frequency. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
1) Reviewed proper cooling procedures for Thai Tea at time of inspection. 2) Discussed with PIC about cleaning frequency of the mop sink basin and under the 3-comparment sink at time of inspection. 3) Discussed with PIC about taking off old day dot stickers and not stacking them on the container.

"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.