Inspection Report

Business Name
Wicked Seafood & Meats

Business Address
7609 E PINNACLE PEAK RD SCOTTSDALE AZ 85255

Permit Number
FD2601447

Permit Type
Food Establishment - Meat Market

Inspection Purpose
Food Routine Inspection

Inspection Date
6/10/2026

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

3-201.11 (F-G) - Core: Compliance with Food Law; Safe handling instructions. 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 raw packaged meats for sale in freezer display for sale without safe handling instructions. MEAT and POULTRY that is not a READY-TO-EAT FOOD and is in a PACKAGED form when it is offered for sale or otherwise offered for consumption, shall be labeled to include safe handling instructions as specified in LAW, including 9 CFR 317.2(l) and 9 CFR 381.125(b). Add safe handling instructions to packaged raw MEAT and POULTRY that is not READY-TO-EAT prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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 multiple shell stock tags with final sale date not recorded on the tag in establishment's shellstock records. Predefined Comment: Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Reviewed shellstock tag record retention requirements with the PIC. Corrective Action: Corrected at time of inspection.

Violation #: 29

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

Comments:

3-502.11 - Priority Foundation: Variance Requirement. 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 two reduced oxygen packaging (ROP) machines onsite. In display freezers, grab and go refrigerators, and dry storage refrigerators in the establishment observed reduced oxygen packaged raw bacon, roasted carrots, raw salmon, cooked hotdogs, cooked chicken, assorted cheeses, and cured meats. According to the PIC products are packed onsite. Fish was packaged today according to the PIC. Other products were packaged longer than 48 hours ago and were frozen or held for less than 7 days. Instructed PIC to open ROP foods at time of inspection. HACCP Plans and variances are NOT required if sealing a product in a bag using ROP method for less than 48 hours. ROP is NOT approved for fish unless the fish is frozen before, during and after packaging. Provided guidance document on ROP. Discontinue ROP over 48 hours, otherwise please submit a HACCP plan/variance application with MCESD. Corrective Action: Corrected at time of inspection.

Comments/Details

Provided guidance documents for Cooling, Big 6 Illnesses and Symptoms, When to Wash, Proper Food Storage in Cold Holding, and Temperature Sticker.
Predefined Comment: 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.
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.