Breakfast B I T C H
Last inspected: Jan 26, 2026
86
Score
The health department has logged nine inspections at Breakfast B I T C H, the earliest from 2024. The most recent visit was on Jan 26, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.
Looking across the full record, “manual and mechanical warewashing equipment” is the recurring theme, flagged three times.
Breakfast B I T C H's latest score of 86 falls below the Phoenix average of 97. Overall, the inspection record reads well.
9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 26, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed dishes come out of ware washing machine that uses chlorine sanitizer reading 0ppm. PIC will use 3 compartment sink instead of ware washing machine with quaternary ammonia sanitizer of appropriate concentration. PIC relocated all food-contact surfaces to new warewashing area to be washed, rinsed, and sanitized at the time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing
4-501.114(A-E)
86
Oct 9, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed paper towel dispenser at both handwashing sinks located near service line and near walk-in fridge not working. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC was able to fix dispensers and provide hand drying provisions at time of inspection
6-301.12
90
Aug 7, 2025
Food Advisory Inspection
No violations found.
100
Jul 7, 2025
Routine
2 major violations. 2 corrected on site.
View 2 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at handwashing sink located on service line. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed Hollandaise sauce on time as a control without time stamps. Item was put on time as control 30 minutes prior. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control
3-501.19(A1,B2,C2-3)
82
Mar 26, 2025
Food AMC Trainings
No violations found.
100
Mar 18, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw pooled eggs stored directly above raw bacon in walk-in unit. Observed partially-cooked chicken wings stored directly above raw biscuits on cooling rack in walk-in unit
3-302.11(A1-2)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed active warewashing at 3-comp sink with a sanitizer solution of less than 100ppm quat concentration. Observed sanitizer dispenser in disrepair due to sanitizer connection not pulling. PIC adjusted connecting pipe at time of inspection and dispenser observed pulling sanitizer solution. PIC drained sanitizer compartment and filled with new sanitizer solution. New sanitizer solution measured 200ppm. Quat sanitizer concentration shall be between 150-400ppm. Observed low temperature chlorine dishwashing machine at coffee bar dispensing 0ppm chlorine. Establishment observed with multiple other units in good repair for warewashing and sanitization. PIC agreed to not use unit until it has been fixed. Chlorine concentration shall be 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. 2ND CONSECUTIVE VIOLATION
4-501.114(A-E)
Non-Continuous Cooking of Raw Animal Foods: Documentation
(corrected on site)
Inspector notes: Observed partially cooked chicken wings, red and raw to the sight, stored in metal pan in walk-in unit. Chicken item confirmed partially cooked by PIC. Establishment observed not approved for non-continuous cooking of chicken wings. PIC could not provide internal documentation for non-continuous cooking at time of inspection. PIC agree to stop all non-continuous cooking operations unless approved. All partially cooked chicken wings were cooked to full at time of inspection. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department
3-401.14(F)
Physical facilities not cleaned at required frequency
Inspector notes: Observed standing water on flooring underneath mechanical warewashing machine located in bar area. Bar staff stated it was due to overfilling warewashing machine above fill line. PIC had bar staff mop flooring free of standing water at time of inspection. Ensure in the event of overflow, flooring is mopped frequently to avoid standing water
6-501.12
64
Nov 6, 2024
Reinspection
No violations found.
100
Nov 5, 2024
Reinspection
1 critical violation.
View 1 violation
Chemical sanitizer does not meet required criteria
Inspector notes: Observed low temp chemical warewashing machine dispensing chlorine sanitizer solution of >200ppm in warewashing area. Chlorine sanitizer solutions shall have a concentration of 50-100ppm. PIC agreed to not use unti in question until it has been fixed. Establishment will only use 3-comp sink as means of cleaning and sanitizing food contact surfaces until unit has been fixed. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Re-inspection scheduled on 11/08/24
7-204.11
86
Oct 30, 2024
Routine
4 critical violations. 4 major violations. 6 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed cooked chicken wings and cooked shrimp being stored directly below raw marinated beef in walk-in unit. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed active warewashing at 3-comp sink with a sanitizer solution of 0ppm quat concentration. PIC drained sanitizer compartment and filled with new sanitizer solution. New sanitizer solution measured 400ppm. Quat sanitizer concentration shall be between 150-400ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-501.114(A-E)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed deep pan of cooked gravy (made with milk, butter and ground turkey) measured 88'F in walk-in unit. PIC stated item was made 2.5 hours prior. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed proper cooling methods with PIC. Provided proper cooling methods via email
3-501.14
Chemical sanitizer does not meet required criteria
Inspector notes: Observed low temp chemical warewashing machine dispensing chlorine sanitizer solution of >200ppm in warewashing area. Chlorine sanitizer solutions shall have a concentration of 50-100ppm. PIC agreed to not use unti in question until it has been fixed. Establishment will only use 3-comp sink as means of cleaning and sanitizing food contact surfaces until unit has been fixed. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Re-inspection scheduled on 11/04/24
7-204.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked sausages and cut lettuce in walk-in unit with no datemarking. PIC stated cooked sausages and cut lettuce were prepped on 10/27. Observed cooked salsa and cooked sausages with no datemarking in tabletop prep cooler located near warewashing area. PIC stated items are portioned from datemarked batches in walk-in unit. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.17
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no bodily fluid cleaning kit or cleaning plan guidance present at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided cleaning plan guidance via email
2-501.11
Handwashing sink water not at required temperature
(corrected on site)
Inspector notes: Observed no cold water available for mixing at handwashing sink located in warewashing area. Water at sink in question dispensing at 135'F (scalding hot). Observed no PVC piping connected for discharge from handwashing sink in bar area by entrance resulting in handwashing sink being inaccessible. Dump sink at the bar was converted to handwashing sink and PIC agreed to use dump sink for handwashing purposes only until the handsink in disrepair has been fixed. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Fix both handsinks prior to re-inspection on 11/07/2024
5-202.12(A)
Sanitizer test kit not available
Inspector notes: Observed quat dispenser at 3-comp sink but establishment does not have any quat test strips in stock. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Re-inspection scheduled for 11/07/24
4-302.14
37
Frequently Asked Questions
When was Breakfast B I T C H last inspected?
The most recent health inspection at Breakfast B I T C H on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Breakfast B I T C H?
Across the inspection record, “manual and mechanical warewashing equipment” has been cited three times, more than any other issue at Breakfast B I T C H.
How does Breakfast B I T C H compare to other restaurants in Phoenix?
Breakfast B I T C H most recently scored 86 out of 100, which is lower than the Phoenix average of 97.
Has Breakfast B I T C H's inspection record improved over time?
Results have been roughly steady. Inspections at Breakfast B I T C H have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Breakfast B I T C H means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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