Inspection Report

Business Name
Zipps Sports Grill

Business Address
690 S MILL AVE TEMPE AZ 85281

Permit Number
FD-35102

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/10/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed an employe beverage next to the cold top unit and sauce station. The person in charge removed the beverage at the time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

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: Observe an employee not fully remove gloves nor wash their hands before putting on a new pair after handling raw chicken at the cook's line. Employee was observed using double gloves and removing only one glove and then proceed to food prep. Discontinue this practice. Employee properly washed hands at handwash sink at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed a buildup of organic matter on the top panels inside the large ice machine in the back kitchen areas. Observed buildup of organic matter on the inside top and side panels of the ice bins located at the bar, busser station by the patio and the ice bin located by the food dispatch station. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed the can opener set in the holder as clean with visible food residue on the blade and old food residue on the storage holder. The can opener was taken to the warewashing areas and washed rinsed and sanitized. The can opener holder station was also cleaned and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. 2nd Repeat Violation

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.

Addl Notes: Observed pizza marinara sauce in a steam pan on the flat grill measured between 55F and 62F. The person in charge indicated the sauce was in the steam pan for 1 hour. The sauce was removed and properly reheated to 165F at the time of inspection. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Education was provided regarding proper reheating procedures. 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 guacamole with tomatoes filled above the fill line with the top layers measured between 48F and 51F in the cold top unit across from the flat grill. The person in charge indicated the guac was in the unit for less than 2 hours. Discussed the importance of not overfilling container with TCS food items in the working cold top coolers. Observed beer cheese sauce placed at the flat grill station measured at 51F to 60F. The person in charge indicated the cheese sauce was incorrectly placed at the grill area for less than 1 hour. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. 2nd Repeat Violation

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: A probe thermometer to measure internal food temperatures was not available at the time of inspection. Ensure a working thermometer is maintained on site and available. A reinspection has been scheduled for 9/18/26 to verify a thermometer has been obtained. Corrective Action: Correct prior to re-inspection.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: Observed salt and pepper containers and squeeze bottles of water and oil without label at the cook's line. Ensure all working containers have proper labels to indicate the contents of the food ingredients. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.

"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.