Inspection Report

Business Name
Bahama Buck's
Business Address
1006 E WARNER RD TEMPE AZ 85284
Permit Number
FD2406309
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
8/21/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: Discussing with person in charge (PIC) on process of cleaning counters, food contact surfaces and dishes in the three compartment sink. Per PIC soft scrub is used for food contact surfaces and only dish soap is used at the three compartment sink when washing. Discussed with PIC chemical sanitizers and antimicrobials for food contact surfaces shall meet requirements in 40 CFR 180.940 or 40. Bleach was found onsite and when checking the sanitizer levels chlorine test strips were above 200ppm. Assisted PIC by demonstrating achieving proper levels of bleach for food contact surfaces, how to utilize test strips, and discussed cleaning food contact surfaces and ware washing shall be with soap, rinse, approved sanitizer (40 CFR 180.940 or 40) and airdry. Corrective Action: Corrected at time of inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: Observed employee put on gloves without washing hands. Also observed an employee with acrylic nails scoop ice cream without washing hands and putting on gloves. Discussed with PIC hand washing shall occur after taking off gloves before putting on gloves, when touching a barrier, whenever contamination occurs and gloves shall be worn at all times with acrylic nails when handling foods. Discussed with PIC proper hand washing shall be soap and water for 10 to 15 seconds and utilize disposable drying provisions. Hand washing shall only occur in a hand washing sink. Employees washed hands at time of inspection. Corrective Action: Corrected at time of 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 no sanitizer strips available for the chlorine sanitizer. Discussed with PIC testing strips that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Obtain corresponding testing strips prior to reinspection on 9-4-25. Corrective Action: Correct prior to re-inspection on 9-4-25

Comments/Details


No County legal action will result from this inspection.

"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.