Inspection Report

Business Name
Akwaaba Agyaade

Business Address
1712 E BROADWAY RD PHOENIX AZ 85040

Permit Number
FD2404302

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/22/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed numerous cooked meats, such as cooked chicken, cooked patty-style pastries with beef, and cooked fish, with internal temperatures of 104-114 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per person in charge (PIC), items were cooked and placed in respective hot-holding equipment less than 2 hours prior to inspection. PIC moved items to oven and microwave to reheat to 165F - inspector verified temperatures. One warming case was measured with an ambient temperature of 120F with min-max thermometer. Hot-holding equipment must be able to keep TCS foods at 135F or hotter. Corrective Action: Corrected at time of inspection.

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 bottles of a rice beverage containing milk and a blended tea with juice and spices prepared in the establishment in a reach-in refrigerator in the dining room with no date labels. Per person in charge (PIC), beverages were prepared and bottled on 4/13, more than 7 days prior to the inspection. Time-and-temperature control for safety (TCS) foods must not be kept longer than 7 days, with the day of preparing the food counting as day 1. PIC voluntarily discarded items during inspection - see embargo form. 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 a shallow, loosely covered container of cooked rice and a container of cooked goat cooling at ambient temperature with an internal temperature of 100-114F during the inspection as well as a container of cooked beans with a lid cooling in a reach-in refrigerator at 55F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per PIC, rice was cooked less than 1 hour prior to inspection and beans were placed in refrigerator 4 hours prior to inspection, within the parameters for proper cooling times and temperatures. PIC moved rice to a refrigerator to cool more rapidly and removed lid from beans - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed utensils for cooked meats stored in water measured with a temperature of 77F with probe thermometer. Utensils stored in water must be stored in hot water of 135F or warmer, or they may be stored dry or in a dipper well with circulating water leading to a floor drain. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection report emailed. Developed Time as Control (4 Hour) policy with person in charge upon request.

"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.