Canyon Cafe & Grill
Last inspected: Apr 17, 2026
90
Score
Canyon Cafe & Grill has been inspected 10 times since 2024. Inspectors last stopped by on Apr 17, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
The most common issue across all inspections has been “wiping cloths, use limitation”, showing up four times.
That's lower than the typical Phoenix restaurant, which scores around 97. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 17, 2026
Routine
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: No certified food manager certificate available for review at time of inspection. Obtain and maintain onsite at all times of operation
2-102.12(A)
Physical facilities not cleaned at required frequency
Inspector notes: Observed soiled flooring underneath the equipment on the main cook line. CLean and maintain clean
6-501.12
90
Dec 18, 2025
Food Advisory Inspection
No violations found.
100
Dec 1, 2025
Reinspection
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed rice in rice cooker at 128-134*F. Hot hold of food to be 135*F or greater. Advised person in charge to monitor rice cooker to ensure rice remains at 135*F. Rice was prepared today an reheated to 165*F
3-501.16(A)(1)
86
Nov 20, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed rice in rice cooker at 128-134*F. Hot hold of food to be 135*F or greater. Advised person in charge to monitor rice cooker to ensure rice remains at 135*F. Rice was prepared today an reheated to 165*F
3-501.16(A)(1)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed tall two door reach in cooler by three compartment sink with an ambient temperature of 46*F. Digital read out fluctuated between 44 - 47*F. Equipment must be able to maintain a temperature that keeps food at 41*F. Temperature Control for Safety (TCS) Foods were moved to separate cooler until repaired. Observed that three door sandwich prep cooler across from grill was at 54*F. No TCS foods are being stored at time of inspections Reinspection to be completed on or before December 1, 2025 to verify refrigerators have been repaired
4-301.11
In-use utensils stored improperly between uses
Inspector notes: Onserved knives being stored between single door prep refrigerator and stainless steel prep table
3-304.12
74
Aug 18, 2025
Reinspection
1 minor violation.
View 1 violation
Wiping cloths used or stored improperly
Inspector notes: Observed wiping cloths at work stations stored on surfaces. Wiping cloths must be stored in sanitizer solution. Solution to be at 100ppm if using bleach sanitizer
3-304.14
95
Aug 8, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed single door sandwich prep refrigerator across from grill with an internal ambient temperature of 48*F. Equipment must be maintained to hold food at 41*F or lower. Person in charge contacted repair company. All temperature control for safety foods were placed in separate cold hold units. Facility may use time as control for foods at prep table during rushes until unit is repaired
4-301.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed single use water bottles stored on prep tables by front window and three door sandwich prep cooler. Employee food and drinks may only be stored in an assigned break area
2-401.11
Wiping cloths used or stored improperly
Inspector notes: Observed wiping cloths at work stations stored on surfaces. Wiping cloths must be stored in sanitizer solution. Solution to be at 100ppm if using bleach sanitizer
3-304.14
82
Apr 24, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed bucket of chlorine based sanitizer in kitchen with only 50 ppm sanitizer. Chlorine based sanitizer to be at 100 ppm
3-304.14
95
Dec 2, 2024
Routine
2 minor violations. 2 corrected on site.
View 2 violations
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed staff only using dry wiping cloths along grill line. Staff fixed sanitizer solution for wiping cloths for use along grill line. Chlorine based sanitizer was observed at 100 ppm
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed kinives stored between small single door prep refrigerator and prep table
3-304.12
90
Sep 3, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: During site visit it was observed that no staff on site had obtained a certified food manager training and certification A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Aug 21, 2024
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed portioned ham and chicken wings in reach in cooler by hand sink with no discard date documentation. Also aboserved grilled chicken breasts in small two door refrigerator by steam table with no discard or made on dates
3-501.17
Improper cooling methods used
Inspector notes: Observed that small single door sandwich prep refrigerator across from grill line had an ambient temperature of 51*F. As per the person on charge unit had been working. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Temperature control for safety foods were discarded by the person in charge. Refrigerator is not to be used until repaired
3-501.15(A)
No certified food protection manager
Inspector notes: During site visit it was observed that no staff on site had obtained a certified food manager training and certification A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
78
Frequently Asked Questions
When was Canyon Cafe & Grill last inspected?
The most recent health inspection at Canyon Cafe & Grill on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Canyon Cafe & Grill?
Across the inspection record, “wiping cloths, use limitation” has been cited four times, more than any other issue at Canyon Cafe & Grill.
How does Canyon Cafe & Grill compare to other restaurants in Phoenix?
Canyon Cafe & Grill most recently scored 90 out of 100, which is lower than the Phoenix average of 97.
Has Canyon Cafe & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Canyon Cafe & Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Canyon Cafe & Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Canyon Cafe & Grill inspected?
Based on the inspection history on file, Canyon Cafe & Grill is inspected around six times per year on average.
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