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
5/6/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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: Concentration of chlorine sanitizer solution at in-use mechanical dishwasher was measured at 0ppm during inspection. Chlorine sanitizer solutions for food contact surfaces must be maintained at 50-100ppm. Upon further examination, the sanitizer bottle connected to the machine was empty. PIC connected new sanitizer bottle and primed machine until a concentration of 50ppm was attained. Corrective Action: Corrected at time of 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 significant dried-on food residue on the food contact surface portion of a table-mounted can opener. Per employee, the can opener was last used the previous business day. Food contact surfaces of TCS foods must be washed, rinsed, and sanitized at least every 4 hours of use or as often as needed to be kept clean to sight and touch. PIC moved component to warewashing area to be cleaned to correct during the inspection. 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 sliced cheeses such as provolone and raw hamburger patties in a lowboy-style refrigerated drawer with internal temperatures of 52-53 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The items were stored in a refrigerated drawer that was measured with an ambient temperature of 53F with min-max thermometer. Per person in charge (PIC), the item were placed in the unit less than 4 hours prior to inspection. PIC moved items to alternate refrigeration to cool rapidly - inspector verified temperatures. The refrigerated drawer unit is not critical to the establishment's cold-holding capacities. Unit must not be used until it can maintain a temperature of 41F or colder. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: A shut-off valve was observed downstream of the atmospheric vacuum breaker at the mop sink at the end of the attached hose. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. The water was set to the "on" position, pressurizing the system. PIC shut off water and removed valve to correct during the inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Inspection report e-mailed.

"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.