Inspection Report
Native Grill & Wings
1339 E CHANDLER BLVD PHOENIX AZ 85048
FD-84578
Food Establishment - Eating & Drinking
Food Routine Inspection
9/16/2026
A
0
Completed
Violations
Violation #: 47
Repeat Violation
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: ***** 3rd Consecutive Violation ***** On the cook line, observed the prep cooler by the grills' lid cracked. The top section was also broken and held together with deteriorating duct tape. On the expo line, observed the prep cooler lid falling apart and held together by duct tape. All equipment must be kept in a state of good repair. All repairs must maintain the equipment as smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: ***** 5th Consecutive Violation ***** Above the cook line, expo line, dishwashing area, and back prep area, observed dust accumulating on the ceilings above food, food contact surfaces, and equipment. On the cook line, observed grease and food debris accumulating on the floors and walls behind the cooking equipment including the fryers, oven/range, and pizza oven. Please have the facility cleaned and cleaned more frequently. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: ***** 6th Consecutive Violation ***** Observed a light above the food prep table on the cook line, a light above the 3 compartment sink, and a light in the food storage closet all without coverings. Non-shatterproof lights that are above food, food prep areas, food contact surfaces, and warewashing areas are required to have a covering or protective shielding. Please have the protective shielding replaced for the lights that are missing them. Corrective Action: Correct prior to next routine inspection.
Comments/Details
Predefined Comment: 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.