Inspection Report

Business Name
Maker Kitchens LLC
Business Address
910 W JACKSON ST PHOENIX AZ 85007
Permit Number
FD2403844
Permit Type
Food Establishment - Food Production
Inspection Purpose
Food Routine Inspection
Inspection Date
7/6/2026
Grade
Not Participating
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

PRIORITY VIOLATION-3-201.11 (A-B) - Priority: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed raw beef (~150lbs) and Cooked beef (~50lbs) stored in walk-in refrigeration unit. Per operator, this meat belongs to a new operator that may potentially be sharing a suit on site with a permitted establishment. Operator did not have invoices at time of inspection. A re-inspection will be conducted to verify receipts. Food will remain on embargo until confirmation of approved source is provided. Corrective Action: Correct prior to re-inspection.

Violation #: 54

Description: Garbage/Refuse Properly Disposed; Facilities Maintained

Comments:

5-501.115 - Core: Maintaining Refuse Areas and Enclosures Addl Notes: Observed oil container placed over grassy area in parking lot area of establishment. Discussed with operator oil bins shall be located in non-pours surface areas. Per operator, oil bin is not in use and awaiting removal. Ensure to relocate bin or remove bin from area. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed dirty floors inside walk-in refrigeration unit and blood coming from meat stored on one of the storage racks. Discussed with operator to ensure adequate cleaning and sanitizing of all floors. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed leak coming from ceiling in Room K20. Per operator, leak is in process of getting fixed. Maintenance person was present at time of inspection to make necessary repairs. Ensure to fix leaks to prevent water accumulation. Observed several holes and damages on walls throughout facilities. Ensure to seal holes and provide a smooth surface. Observed cover from ceiling at front entrance coming apart. Ensure to seal all ceilings to prevent openings and potential vermin entry. Corrective Action: Correct prior to next routine inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
A re-inspection will be required by : 7/8/26.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.