Inspection Report

Business Name
Philly's Sports Grill

Business Address
1402 S PRIEST DR TEMPE AZ 85281

Permit Number
FD-51588

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/9/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: Hand washing sink closest to server's station in kitchen was mostly blocked by a cable component of the beverage carbonator system. Hand washing sinks must be unobstructed and available for employee use at all times. Person in charge (PIC) moved the component during the inspection to correct. Corrective Action: Corrected at time of inspection.

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: After running the machine several times and priming it, the chlorine sanitizer solution concentration at an in-use low-temp mechanical dishwasher was measured at 0ppm. Chlorine sanitizer solutions for food contact surfaces must be maintained at 50-100ppm. PIC instructed employees to set up 3-compartment sink for manual warewashing and contacted chemical provider during the inspection. Corrective Action: Corrected at time of inspection.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.12 - Priority Foundation: Pressure Addl Notes: Hot water is not available at the hand washing sink in the bar due to a faucet repair issue. Hot water of 100-110F must be available at all hand washing sinks. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 9/18/26.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed grease and food residue buildup throughout the establishment on floors underneath equipment, on ceiling near grill station and fryers, and on nonfood contact surfaces of fryers, full-size mechanical dishwasher, and other equipment. Floors, walls, ceilings, and nonfood contact surfaces of equipment must be cleaned as frequently as necessary to be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed significant damage to flooring in walk-in refrigerator and rust buildup on walk-in freezer door, as well as damage to floor tiles in the beer walk-in cooler, making them difficult to clean. Also observed sections of the ceiling that had been previously cut out to allow access to air conditioning systems, leaving large holes. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. *THIRD CONSECUTIVE VIOLATION*

Comments/Details

No County legal action will result from this inspection.
Inspected with RS #1119. Inspection report e-mailed. Re-inspection is tentatively scheduled for 9/18/26. Of note: emphasized importance of verifying that all food storage containers are manufactured for direct contact with food and cannot impart deleterious chemicals.

"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.