Inspection Report

Business Name
Sizzle Mongolian Grill

Business Address
1050 W CHANDLER BLVD CHANDLER AZ 85224

Permit Number
FD-74337

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
7/10/2026

Grade
R

Priority Violation
0

Inspection Status
Re-inspection required

Violations

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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 a non-NSF/equivalent frozen meat slicer in use in the back kitchen. The slicer was observed to have multiple difficult to clean areas and areas with sharp, 90* angles that appear difficult to clean if food debris gets caught in the area. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Advised PIC that only equipment that is NSF and commercial quality may be used. PIC was unable to provide cut sheets to help determine if the equipment is approved. A re-inspection will be conducted on 7/17/2026. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Upon re-inspection, all violations due for correction have been corrected. An onsite advisory of the meat slicers onsite show construction that is not compliant with NSF or equivalent standards and does not appear to be approved for use within the kitchen. Multiple areas were noted to be difficult to clean with sharp projections and crevasses observed. PIC was advised to provide cutsheets or replace with NSF approved equipment prior to re-inspection on 7/17/2026.

"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.