Inspection Report
Paradise Kitchen
918 N Alma School RD Chandler AZ 85224
FD-69591
Food Establishment - Eating & Drinking
Food Routine Inspection
4/6/2026
Not Participating
2
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: Observed an ambient air temp in the prep cooler of 50*F when measured with a probe thermometer. Inside the cooler, observed actively cooling TCS foods and cold held TCS foods at 50-52*F when measured with a probe thermometer including cooked shrimp shells in water for stock and raw shelled eggs. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a large spray containers and an aerosol can of pesticides in the establishment under the main hand sink and back door. 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: Corrected at time of 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 prep cooler on the cook line with an ambient air temperature of 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS and non-TCS foods holding between 50-52*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment has one NSF #7 cooler that is maintaining temperatures are 41*F or below. Establishment does not have a working NSF or equivalent cooler capable of cooling TCS foods. Establishment does not meet the minimum requirements for operation. Corrective Action: Correct prior to re-inspection.
3-501.15 (A) - Priority Foundation: Cooling Methods. 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 cooling potatoes, carrots, rice noodles cooling in the prep cooler that was observed holding at 50*F at the time of inspection. Per PIC, the cooler was unplugged over the weekend and turned on at 11am. PIC had placed TCS foods in the unit to cool prior to the cooler reaching a temperature capable of maintaining TCS foods at 41*F or below. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC added ice to all cooling foods at the time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observe 20+ juvenile cockroaches and roach eggs sacks throughout the establishment including on chest freezers, surrounding the 3 comp sink and non-functioning ice maker, and on shelving. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct at once.
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: Establishment does not have chlorine sanitizer test strips to verify sanitizer concentration. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required
Addl Notes: Observed a RO (reverse osmosis) water system connected below the hand sink without proper backflow. All RO systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system. Discussed the acidifying elements may be removed (so only the carbon filters remain) or the system may be removed from the establishment. Corrective Action: Correct prior to re-inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a buildup food debris, grease and dirt on the flooring throughout the facility and sides of equipment such as the fryer. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to the suspension of the operational permit. Discussed that the food debris may be a contributing factor to pest infestation. Corrective Action: Correct prior to re-inspection.
6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed multiple unused pieces of equipment including coolers, containers and an ice machine that are no longer in use and are non-functional. Remove items that are unnecessary for the operation of the business prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
Due to the violations noted on this inspection report, County legal action may 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.