Inspection Report

Business Name
Boxed Greens

Business Address
1536 W TODD DR TEMPE AZ 85283

Permit Number
FD-84612

Permit Type
Food Establishment - Food Production

Inspection Purpose
Food Routine Inspection

Inspection Date
11/17/2025

Grade
B

Priority Violation
1

Inspection Status
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 the dairy cooler by the front entrance of the prep area to have an internal ambient temperature of 47*F measured with a min/max thermometer. A probing thermometer was used to find the TCS items such as cream cheese, coconut yogurt, butter, mozzarella, 3 cheese, cheddar cheese, and sharp cheddar cheese at internal temperatures of 55*F to 62*F. Per person in charge (PIC) the listed TCS items were in the unit for more than 4 hours. Embargoed the items and PIC discarded at time of inspection. Also observed the walk-in with an internal temperature of 46*F measured with a min/max thermometer upon arrival and 43*F end of inspection with the door closed for approximately 1 hour. Per PIC the milk was in the unit overnight. The milk was embargoed as it had an internal temperature of 46*F measured with a probing thermometer throughout the entirety of the inspection. Observed raw shelled egg at an internal temperature of 46*F and had PIC relocate to other available walk-in maintaining 41*F. Discussed with PIC 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:

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 the walk-in with an internal temperature of 46*F measured with a min/max thermometer upon arrival and 43*F end of inspection with the door closed for approximately 1 hour. Per PIC the walk-in unit door was held open for approximately 20 minutes within the last hour while working. Observed the door closed all the way with a gap and without a fully closed seal. Walk-in refrigeration is mostly used for whole fruits and vegetables. Also observed the dairy cooler by the front entrance of the prep area to have an internal ambient temperature of 47*F Discussed to utilize the extra walk-in refrigerator maintaining 41*F for any TCS items until both the walk-in and the dairy cooler are fixed and 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 11/19/25

Comments/Details

Reinspection rescheduled from Wednesday to Friday via phone

"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.