Inspection Report

Business Name
Manna BBQ Arrowhead
Business Address
16840 N 83RD AVE PEORIA AZ 85382
Permit Number
FD-63531
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
8/18/2026
Grade
Not Participating
Priority Violation
0
Inspection Status
Re-inspection required

Violations

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-202.12 (C) - Priority Foundation: Conditions of Use; Pesticides by certified applicator Addl Notes: Evidence of a white powder substance found along floor/wall edge in food preparation area. Per food employee, substance was administered by facility for pest control. Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Correct prior to re-inspection of 8/24/2026.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Insect activity witnessed at time of inspection. Evidence of insect carcasses found in light shielding. Rear door has considerable gap at bottom of door. If pest are found, approved means of pest control are used. Provide an approved pest control service to abate pest problem. Provide evidence of pest control service (i.e. findings/treatment statement and invoice). Clean light shielding at a frequency to prevent buildup. Provide a barrier at the bottom of rear door to prevent entry of pests and weather. Corrective Action: Correct prior to re-inspection on 8/24/2026.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Ice scoops and ice paddle found on unprotected horizontal surface of ice maker. Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Store food equipment in a manner to prevent possible contamination of food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Condensation buildup found in bottom of beer keg cooler. Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Reinspection for 8/24/2026
Predefined Comment: No County legal action will result from this inspection.
Reviewed facility's procedures and protocols for:
--Adequate Handwashing Sinks, Properly Supplied and Accessible (i.e. - properly stocked and accessible for hand washing practices)

"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.