Inspection Report

Business Name
Philly's Sports Grill

Business Address
4855 E WARNER RD PHOENIX AZ 85044

Permit Number
FD-45455

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/10/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

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: In the pizza prep cooler, observed cheeses, butter, tomato sauce, cookie dough, wings, and lettuce all between 46*F and 50*F. Per employee, these foods had been in the unit for 5+ hours. Foods were embargoed. In the middle prep cooler by the grills, observed various cheeses, various cooked meats, various raw meats, cut and sliced tomatoes, cut cabbage and lettuce, and tcs sauces all between 48*F and 56*F. Foods had been in the unit less than 4 hours and were moved to the walk in cooler. 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. Corrective Action: Correct prior to next routine inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 the middle cooler by the grills holding between 46*F and 47*F on the inspector's min/max thermometer. Equipment was in use and holding TCS foods at time of inspection. Equipment used to cold hold TCS foods must remain 41*F or below to ensure foods are at proper temperatures through the entirety of service. Please have this unit repaired or replaced. Establishment can operate safely while this cooler is down. Corrective Action: Correct prior to re-inspection.

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: 3rd Consecutive Violation. On the expo line, observed the water line and water filter for the tea machine sitting on the floor. Waterlines and filters must be a minimum of 6 inches off of the ground. Please have the water line moved up off of the ground. Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-301.14 - Core: Ventilation Hood Systems, Adequacy Addl Notes: Observed an employee cooking a burger. The smoke from the burger was enough to fill the hood vent system and spill out in the kitchen. The hood vent system must be adequate enough to prevent smoke from filling the kitchen. Please have hood vent system repaired so that it is sufficiently removing the smoke. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Re-inspection for the repaired cooler will be scheduled for July 20th.

"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.