Inspection Report
Acqua Di Mare
106 S OREGON ST CHANDLER AZ 85225
FD-87990
Food Establishment - Eating & Drinking
Food Routine Inspection
5/28/2026
B
0
Re-inspection required
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: No hand soap at the bar hand wash sink at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: No splash guard observed between the main kitchen hand wash sink and 3 comp sink sanitize compartment. Advised PIC to add a splash guard or reverse the direction of the 3 comp sink so the wash compartment is next to the hand sink to help prevent against contamination of cleaned wares. Corrective Action: Correct prior to next routine 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 wood cutting boards for tableside service with large splits running spanning across approximately 50% of the cutting surface with the wood grain. Also observed heavy scoring on wood and plastic cutting boards. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Replace cutting surfaces prior to the next routine inspection and maintain in good repair. Corrective Action: Correct prior to next routine 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: Observed water damaged quat and chlorine test strips above the 3 comp sink. No color chart was available for the water damaged quat test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 6/5/2026 Corrective Action: Correct prior to re-inspection.
Comments/Details
No County legal action will result from this inspection.
Observed cooked octopus, lobster bisque, marinara, and cooked pork belly stored in ROP (reduced oxygen packaging) bags. All foods had been prepared less than 24 hours prior but did not have a label with the time and date when the foods were vacuum sealed. PIC removed the ROP foods from the vacuum environment. Advised PIC on ROP packaging without a variance under the 48 hour exception and provided ROP guidance document. Advised PIC that zipper plastic bags do not require a variance. Packing of raw or ready to eat TCS foods under vacuum packaging require a variance. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances.
Establishment offers menu items prepared at the tableside using grana padano cheese wheels. Reviewed procedure for service to customers, cleanup after serving, and storage when not in use. Wheels are covered with a cloth napkin which fully covers the top but exposes the sides. Advised PIC to ensure the cheese wheels are fully covered when not in use by utilizing a large cloth covering or cloche.
"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.