Inspection Report

Business Name
JL Smokehouse & Habanero XL
Business Address
2010 E BROADWAY RD PHOENIX AZ 85040
Permit Number
FD-79764
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/22/2026
Grade
Not Participating
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed a chlorine sanitizer solution concentration of >200ppm in a sanitizer bucket with a wiping cloth in an active food prep area. Chlorine sanitizer concentrations must be maintained at 50-100ppm. PIC emptied sanitizer bucket and discarded wiping cloth. Corrective Action: Corrected at time of 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: Establishment does not have test strips available for quaternary ammonium (quat) sanitizer tablets used at 3-compartment sink or chlorine sanitizer used to make a sanitizer bucket with a wiping cloth that was measured with a concentration stronger than the approved range. Corresponding test strips must be available for all sanitizers used for food contact surfaces. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 5/1/2026.

Violation #: 49

Repeat Violation

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: Observed heavy food residue accumulation on interior surfaces of upright refrigerator used for raw beef and pork as well as cooked, cooled meats. Nonfood contact surfaces of equipment must be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Comments/Details


No County legal action will result from this inspection.
Inspection report e-mailed. Of note: discussed monitoring of cold-holding temperatures, nitrate usage. Usage of sodium nitrate or nitride, whether for color, taste, or preservation of food, may not be conducted without variance approval. Re-inspection is tentatively scheduled for 5/1/2026. A photo of sanitizer test strips in the establishment may be provided via e-mail in lieu of an in-person re-inspection.
Owner expressed interest in adding a hand washing sink in the kitchen as part of a possible branding change. Addition of equipment affecting water demand, such as a hand washing sink, requires a remodel application. A remodel application can be submitted through Permit Center at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home

"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.