Inspection Report

Business Name
Mad Fresh Kitchen

Business Address
455 S 48TH ST TEMPE AZ 85281

Permit Number
FD-86102

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/15/2026

Grade
Not Participating

Priority Violation
4

Inspection Status
Re-inspection required

Violations

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: Observed a container of sliced cabbaged date marked as being made on 1/3/25 and sliced cherry tomato at 1/5/25. Discussed with person in charge (PIC) RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Also observed several TCS items date marked for 8 days, thawed items with old date marks and some items without any datemarking (cut melon in the front refrigerator and pre portioned salads). Discussed to remove old date marks as some containers have old ones that were never taken off as well as the updated correct ones. Corrective Action: Corrected at time of inspection.

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-202.12 (A-B) - Priority: Conditions of Use

Addl Notes: Observed 3 fly sticky strips throughout the facility. Discussed with PIC all pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Also observed doors propped open causing the pests to enter the facility. Discussed with PIC to protect the indoors from pests by keeping doors closed. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed glass cleaner, floor cleaner, and sternos stored above paper towels at the front of the kitchen. Also observed a container of dry eraser cleaner stored above a food prep area. Discussed with PIC Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed facility storing previously used single use lids for disposable hotel pans throughout the facility. Discussed with PIC Single-use food containers are intended for single-use and may not be re-used for storage of food. PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap

Addl Notes: Observed the head of the sprayer arm sit below the flood rim at the three compartment sink. Discussed with PIC sprayer arms do not have a backflow device and will require to have a minimum of 1 inch above the flood rim of the sink to prevent back syphoning of contaminants. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection 1/21/26

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed buildup of grease and food debris on the floor behind the grill and significant buildup of debris & food on the vent hood in the facility at time of inspection. Physical facility is not cleaned as frequently as necessary. Person in charge will increase cleaning frequency. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation.

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed a meat slicer with dust and food debris on a prep table in the kitchen. Per PIC the slicer is broken and doesn't work. Discussed with PIC to either fix, clean and store clean or remove the item from the facility. Also observed a cooking grill with a black cover stored at the front of the entrance outside. Discussed with PIC all outdoor cooking will require approval and permitting with Maricopa County or the equipment shall not be stored onsite as it would be deemed unnecessary equipment. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) foods requiring refrigeration shall arrive at 41*F or less or not accepted. 2) facility acts a shared kitchen and each permit shall have a dedicated and labeled dry and cold storage space onsite. Also all equipment used under a permit shall be kept in the facility. 3) PIC mentioned maybe starting in the future to use reduced oxygen packaging (ROP) for cooked frozen meat - provided ROP guidance.

"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.