Inspection Report

Business Name
Villa Pizza
Business Address
3111 W CHANDLER BLVD CHANDLER AZ 85226
Permit Number
FD2406348
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Re-Inspection
Inspection Date
4/17/2025
Grade
R
Priority Violation
0
Inspection Status
Re-Inspection Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Corrective Action: Correct prior to next routine inspection. 1. Per owner, the facility is not using the water to fill up the hot wells. Please disconnect the water pipe. Cap off the un-use water connection and provide pictures of correction. Otherwise provide a reduced pressure zone (RPZ) assembly at the water connection of the bottom filled hot water for the steam table. Provide a drain cup for the vent port of the backflow preventer. Drainpipe must be rigid and indirectly discharge to the nearest floor sink with minimum 1" air gap from the finished floor. 2. Certify all testable devices and provide report.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Corrective Action: Correct prior to re-inspection. 1. Noted the ovens are missing knobs. Please replace. 2. The condenser unit of the walk-in freezer is not working. The freezer's door was removed and use as part of the walk-in cooler. However, temperature in this area is measured at 45*F. The establishment can store whole fruit / vegetables but not cut /cooked / prepped foods. 3. Noted the floor of the walk-in unit has a lot of gouges. Please refinish when able. 4. Caulk and seal all gaps, cracks and penetrations throughout. This includes inside the walk-in units and under the hood. 5. Replace the cutting board at the pizza prep table.

Comments/Details

"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.