Inspection Report

Business Name
Three Thirty Three

Business Address
430 N Scottsdale RD Tempe AZ 85288

Permit Number
FD2404344

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/25/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

PRIORITY VIOLATION-3-402.11 - Priority: Parasite Destruction; Raw as Ready-to-Eat Fish. 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 establishment utilized fresh wild-caught blue fin tuna as a raw ingredient in their sushi at time of inspection. Supplier invoice states product should not be served raw and only served cooked. Per chef, establishment received the fresh wild-caught blue fin tuna, portions and cures it utilizing kosher salt and vinegar and then freezes it for 3 days prior to using it on the sushi bar. If establishment is utilizing unexempt or fresh wild-caught fish raw, raw-marinated, partially cooked, or marinated-partially cooked fish and are served or sold in ready-to-eat form, the person-in-charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the establishment for 90 calendar days beyond the time of service or sale of the fish. Chef removed raw wild caught blue fin from menu at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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 high temp dish machine in active use at time of inspection. Observed high temp dish machine's temperature at 120 to 122*F utilizing a min/max thermometer at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. PIC called out repairman at time of inspection and has an alternative dish machine that they are able to utilize until the main dish machine gets fixed. Corrective Action: Corrected at time of inspection.

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.12 (B1-3, B5-6, D1, D2a, D2f-h, D3, E2-4) - Priority Foundation: Reduced Oxygen Packaging, Criteria. 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/3978/Food-Variances. Addl Notes: Observed multiple ROP'd raw wagyu beef and lamb chops that were reduced oxygen packaged by the establishment with missing date & time of when ROP occurred. Reviewed 48-hour ROP exemption with PIC at time of inspection. All packages must be labeled with the production date and time, held at 41*F or less and removed from the ROP package within 48 hours of being packaged. Chef labeled Rop'd wagyu beef and lamb at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 56

Repeat Violation

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: Observed ROP'd mushrooms in the walk-in on top of RTE veggies for customers. Per PIC, ROP'd mushrooms are for the 'family meal'. Discussed with PIC all items for employees must be stored in a designated area below food for customers. PIC relocated at time of inspection. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Reviewed time as control policy at time of inspection. Reviewed

"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.