Caroun Restaurant

18425 N 19th Ave, Phoenix, AZ 85023

Greek / Mediterranean

License: Food Establishment - Eating & Drinking

Last inspected: Mar 9, 2026

Score

Low Risk

Inspectors have visited Caroun Restaurant six times, with records going back to 2024. Inspectors last stopped by on Mar 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.

There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.

Across the inspection history, “certified food protection manager” is the issue that surfaces most often, recorded two times.

The city-wide average sits at 97, which Caroun Restaurant's 86 doesn't quite reach. The file should reassure diners considering a visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 9, 2026

Routine

1 critical violation. 1 corrected on site.

View 1 violation

Food not cooled to safe temperature within required time (corrected on site)

Inspector notes: **2nd repeat** Observed 10 medium size deep stainless containers holding vegetable soup 47-53*f degrees inside main double door cooler cooling from 4am per owner. Observed one deep panned lamb soup with lid on 57*f degrees cooling from previous day per owner. Item was located in cookline reach-in bottom shelf. All items embargoed at time of inspection

3-501.14

Nov 13, 2025

Routine

1 critical violation. 1 minor violation.

View 2 violations

Food not cooled to safe temperature within required time

Inspector notes: 2 full 800 pans of lamb shank finished cooking at 4 am as per person in charge temped 45 degrees F on the outer to 51 degrees F on the inner portion. 1 full pan of cooked eggplant hummus cooked yesterday as per employee temped 46 degrees F outer edge of product to 50 degrees inner. Instructed employee to discard all product. Reviewed proper cooling processes, time/temperature and how to calibrate thermometer using ice water at 32 degrees F

3-501.14

No certified food protection manager

2-102.12(A)

Aug 20, 2025

Routine

No violations found.

100

May 5, 2025

Routine

2 critical violations. 2 corrected on site.

View 2 violations

Hands not washed when required (corrected on site)

Inspector notes: Observed Employee enter building from back door and immediately dawn gloves for food service involving directly touching ready to eat food

2-301.14

Equipment or utensils not sanitized before use after cleaning (corrected on site)

Inspector notes: Observed employee wash two kitchen knives with soap and water only at the prep sink and place on the magnetic rack to dry

4-702.11

Dec 3, 2024

Routine

1 minor violation.

View 1 violation

Food Storage, Prohibited Areas

Inspector notes: Clean cups and glasses are stored next to the employee handwash sink and are not protected from the splash of water from handwashing. Provide a barrier around the handwash sink or do not store clean cups and glasses in these areas

3-305.12

Sep 23, 2024

Routine

2 critical violations. 1 minor violation. 2 corrected on site.

View 3 violations

Food not cooled to safe temperature within required time (corrected on site)

Inspector notes: In 3-door reach in refrigerator, two metal pans, one covered and one uncovered and both >6 inches deep, of cooked lamb with internal temperatures of 48*F-51*F. Per manager, lamb was removed from oven >11 hours. Cooked lamb was discarded. See embargo form. 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. Discussed proper cooling temperatures and cooling methods with manager and employees

3-501.14

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: On cook line, on shelf above cook top, cooked chicken and cooked beef with internal temperatures of 88*F-120*F. Per manager, chicken and beef were cooked about one hour. Instructed employee to reheat cooked chicken and cooked beef to 165*F and maintain hot at 135*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times

3-501.16(A)(1)

No certified food protection manager

Inspector notes: The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

2-102.12(A)

Show all 6 inspections Show less

Frequently Asked Questions

When was Caroun Restaurant last inspected?

The most recent health inspection at Caroun Restaurant on file is from Mar 9, 2026. The public record contains six inspections in total.

What is the most common violation at Caroun Restaurant?

Across the inspection record, “certified food protection manager” has been cited two times, more than any other issue at Caroun Restaurant.

How does Caroun Restaurant compare to other restaurants in Phoenix?

Caroun Restaurant most recently scored 86 out of 100, which is lower than the Phoenix average of 97.

Has Caroun Restaurant's inspection record improved over time?

Results have been roughly steady. Inspections at Caroun Restaurant have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Caroun Restaurant 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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