Inspection Report

Business Name
LYTEbite

Business Address
890 N 54TH ST CHANDLER AZ 85226

Permit Number
FD-83210

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/25/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: At time of inspection, no certified food protection manager was present on the premises. A CFPM is required to be on site at all times of food operations. Please have a CFPM present at the next inspection. Corrective Action: Correct prior to next routine 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: In the leftmost (Eastmost) prep unit in the front of house, observed cooked sausage, hardboiled eggs, cooked egg whites, cooked egg bites, cooked shredded potatoes, 12 pans of various flavors of cooked chicken, and 9 pans of various flavors of cooked tri-tip. All foods were between 50*F and 62*F. Establishment was aware that the unit was not holding in temperature and had ice in pans in the bottom of the unit. Ice was not sufficient at cooling the unit, and the unit was holding at 50*F on inspectors min/max in the bottom of the unit. All foods in the unit were placed in the unit within the last 2 hours. All foods were placed in the walk-in cooler to rapidly cool. Inspector set up a Time as Control for Safety procedure to utilize this pivotal cooler until it is repaired. Establishment will place pans in the unit. Time will be documented on paper and on a timer for 4 hours. Individual pans that are replaced prior to the end of the 4 hours will have individual time stamps. All foods must be discarded after 4 hours. Inspector will follow up on the repairs of the unit. Predefined Comment: 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 #: 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: Leftmost (Eastmost) cooler in the front of house was holding at 50*F in the bottom of the unit. Temperature was the minimum temperature after 10 minutes in the cooler. Unit must be holding 41*F or below to ensure the TCS foods remain at or below 41*F. Please have the unit repaired or replaced so that it holds at or below 41*F. Inspector will return on 7/7 to ensure the unit is working properly. Predefined Comment: 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. Corrective Action: Correct prior to re-inspection.

Violation #: 47

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

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed several cutting boards that were heavily scored, chipping, and/or stained. Cutting surfaces must remain smooth, durable, and easily cleanable. Once cutting boards are too heavily scored they are deleterious and no longer smooth or easily cleanable. Please have the cutting boards that are heavily used resurfaced or replaced. Corrective Action: Correct prior to next routine inspection.

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed the caulking deteriorating heavily on the 3 compartment sink. Observed the caulking missing on the men's restroom handwashing sink. Please have both sinks resealed to the wall. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed cooling from prep.

"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.