Inspection Report
Bosa Donuts
13820 W GLENDALE AVE GLENDALE AZ 85307
FD-67639
Food Establishment - Eating & Drinking
Food Routine Inspection
7/14/2026
C
2
Re-inspection required
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: Observed food contact surfaces soaking in 3-compartment sink. When asked if they were sanitizing the surfaces, PIC stated they did not have any chlorine within the facility. Educated PIC that sanitizer is required for all food contact surfaces while in operation. PIC sent an employee to purchase chlorine sanitizer at time of inspection. PIC then relocated all previously soaking food contact surfaces to be properly washed, rinsed, and sanitized at time of inspection. 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 a freezer holding TCS food items with an internal temperature of 46*F. Internal temperature registered with an internal probe thermometer. Ambient temperature of unit registered 57*F with a min/max thermometer. Per PIC all TCS food items have been in unit for greater than 24hrs at time of inspection. TCS food items above cold holding temperatures were embargoes, all other TCS food items were relocated to alternative cold holding units. 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. Instructed PIC to refrain from placing frozen food items in unit until repaired to correct holding temperatures. Corrected at time of inspection.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed an in-use reach-in refrigeration unit with an active leak causing excessive water pooling in and around the unit. Educated PIC that all equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Correct prior to next routine inspection.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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 facility attempting to use chlorine sanitizer for food contact surfaces, but facility did not have any chlorine test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Correct prior to re-inspection on 7/24/26.
Violation #: 53
Description: Toilet Facilities: Properly Constructed, Supplied, Clean
Comments:
5-203.12 - Core: Toilets and Urinals Addl Notes: Observed both bathrooms with clogged toilets and non-functional urinals. Per PIC both toilets have been clogged for at least 2 months prior to time of inspection. Per PIC the employees go to the neighboring restaurant to use the bathroom. Educated PIC that a functioning bathroom is required for the employees, and that in order to use the neighbors bathroom a shared use agreement must be signed. PIC acquired a shared use agreement from the neighboring facility and has contacted owner for a plumber. Correct prior to re-inspection on 7/15/26.
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed excessive trash, grime, dirt, and food debris through out the facility. Observed overflowing trash cans and grime stains in bathroom. Observed excess trash, food debris, and grim throughout the back food prep area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Instructed PIC that bathrooms must be cleaned and trash removed prior to re-inspection. Correct prior to re-inspection on 7/15/26.
Comments/Details
No County legal action will result from this inspection.
"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.
| 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.