Inspection Report
Mac Daddy Wingz and Cheeze
3134 S MILL AVE TEMPE AZ 85282
FD2501568
Food Establishment - Eating & Drinking
Food Routine Inspection
9/8/2026
A
0
Completed
Violations
Violation #: 2
Repeat Violation
Description: Certified Food Protection Manager
Comments:
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 1. Provide one inch air gap from the finished floor for the drainpipe from the food prep sink and 3-comp sink. 2. Connect the drainpipe and water connections for the hand sink at the bar. 3. Seal/ caulk all holes, gaps, cracks and penetrations inside the facility. 4. Provide additional VCT tiles on the floor where the old counter was at so the floor can be even. 5. Replace the door’s gasket of the double door reach-in refrigerator. It is torn. 6. Provide several coats of semi-gloss paint on the walls of the new mop sink room and substrate of the countertops in the bar and front service area. 7. Provide washable ceiling tiles in kitchen, mop room, and front service area. 8. Cover exposed studs/ beam under the bar countertop. Paint the substrate with semi-gloss paint. Please use light color paint only. 9. Switch the side splashguard on the hand sink next to the make table. 10. Provide semi-gloss paint in the new mop sink’s area. Finish the walls 11. Provide 3/8” radius cove base at walls and floor junctures inside the kitchen, mop room, behind bar, front counter, etc. 12. Extend the FRP behind the mop sink to 24 inches above the chemical dispenser. Replace the damaged sheet rock first. 13. Repair damage walls and paint with semi-gloss paint. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation
Comments/Details
No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) ensure date marking on cooked pasta held after 24 hours. 2) proper procedural use of sandwich prep table.
"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.
| 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.