This week’s Dirty Dining roundup did not do any favors for Phoenix’s appetites. Maricopa County inspectors reportedly found a dead lobster in a tank, expired chicken, and several other major safety lapses at Valley eateries. Those violations, which included missing sanitizer at prep stations and foods held at unsafe temperatures, are the kind of “priority” failures that can raise the immediate risk of foodborne illness for diners.
According to Arizona’s Family, this week’s Dirty Dining report pulled details from Maricopa County inspection notes and flagged a dead lobster in a display tank, cooked or prepared chicken past its discard date, the absence of sanitizer at sinks, and multiple temperature-control problems. The station’s roundup compiles those county inspection forms for viewers and readers, and points to the underlying reports for specifics.
Where to find the inspection records
Maricopa County posts the full inspection reports and grade cards online through its Restaurant Ratings search tool, where you can look up a business by name or address to see violations and any corrective actions. The county’s site notes inspection reports are public records and are retained for three years after the inspection date. Maricopa County
Why temperature and sanitation matter
Foods held in the so-called “danger zone” between 40°F and 140°F can allow bacteria to multiply rapidly, and expired poultry or unsanitized prep areas increase the chance of contamination. The CDC warns that bacteria grow quickly in that temperature range and recommends keeping cold foods at 40°F or below and hot foods at 140°F or above to limit the risk of foodborne illness. That is why the county treats missing sanitizer and time-temperature failures as priority violations. CDC
How the county responds…