Inspection Report

Business Name
Fresh Fast Smoothie
Business Address
110 S VAL VISTA DR GILBERT AZ 85296
Permit Number
FD-59044
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/2/2026
Grade
A
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed unnecessary items stored throughout the establishment. Educated PIC that premises must be free of items that are unnecessary to the operation or maintenance of the establishment such as items that are no longer used or needed. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Establishment has a RO (reverse osmosis) water purifier system in the back kitchen area of the business. Explained to PIC, if the owner wishes to keep the RO system, then a RPZ (ASSE 1013) will need to be installed and can be used for the RO system. If the owner, wants to remove the
RO system part of the water purifier, and just use regular filters, then no back flow device is needed. Inspector will follow up at the next routine inspection.
----------Establishment added additional items to their menu that will change their class from a 3 to a 4. Per owner, the establishment no longer sells curry bowls (chicken, beef, pork, shrimp), egg rolls, Vietnamese sandwiches, pho, fresh spring rolls. and fried rice bowls due to it being too expensive and other issues. Inform owner, if this establishment starts making these items again in the establishment then the class of the establishment will be changed from a 3 to a 4 due to added risk. Asked the owner to remove any items not used in this establishment or to be labelled for personal use.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.