Charlie Mae's Southern Bistro
Last inspected: Mar 26, 2026
90
Score
Across the available record, Charlie Mae's Southern Bistro has nine inspections on file, the first dated 2024. Inspectors last stopped by on Mar 26, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around two violations each.
The pattern that stands out is “ready-to-eat time/temperature control for safety food, disposition”, which has been cited three times.
By comparison, the average Phoenix facility scores 97, putting Charlie Mae's Southern Bistro on the weaker side. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 26, 2026
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Physical facilities not cleaned at required frequency
Inspector notes: Observed a build up of debris/food under the refrigerator in the back room. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
Improper cooling methods used
(corrected on site)
Inspector notes: Throughout the establishment, observed: cooked yams, cooked eggs, and cooked pasta cooling but cooling with lids on and in prep cooler. These food items were still in the appropriate time/temperature for cooling at the time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling
3-501.15(B)
90
Dec 18, 2025
Food Advisory Inspection
No violations found.
100
Nov 24, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Throughout the establishment, observed the following TCS foods being date marked: Salsa Verde (11/14), cocktail sauce [(tomato paste)(11/6)], pico de gallo [(diced tomatoes)(11/7)], Bolognese Sauce (11/17), Marinara Sauce (11/17), Cooked Brisket (11/17), and Grilled chicken (11/13). Person in charge voluntarily disposed of these foods at the time of inspection. Also observed several cooked proteins such as brisket, ribs and rip tips not having any date marking. Person in charge states these food items were made 2-3 days prior to the inspection and were properly labeled by the end of the 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)
3-501.18
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked yams and cooked rice cooling but being covered with lids. Food items were in the appropriate cooling time/temperature at the time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling
3-501.15(B)
82
Jun 17, 2025
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed multiple containers of cheese sauce measured 44-49'F in standing reach-in refrigerator located in kitchen. PIC stated food items were prepped the day prior (06/16) and have been cooled in unit since. Items were not brought out today for prep per PIC. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed with cook staff to prevent using wraps in between food item and pan as it adds another layer for cool air to penetrate for proper cooling processes. Also informed TCS items being cooled shall be covered loosely or uncovered during cooling to ensure proper cooling parameters are achieved. 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. Provided proper cooling guidance and cooling methods guidance via email
3-501.14
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed cooked beans (06/10) stored past 7 days in standing reach-in refrigeration unit located in the back. Items also observed marked for a total of 8 days with 7 days after day of prep. Informed PIC to have datemarking system adjusted to a total of 7 days with day of prep counting as Day 1. Reviewed with PIC discard date for TCS/RTE food items that does not get frozen can be calculated by simply adding 6 days to prep date. PIC stated datemarking printer system will be fixed once internal access is available. All RTE/TCS foods past 7 days of preparation were discarded by PIC 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). 2ND CONSECUTIVE VIOLATION
3-501.18
No certified food protection manager
Inspector notes: Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Plumbing system not maintained in good repair
Inspector notes: Observed AVB cap missing at mop sink at time of inspection. All plumbing fixtures must be maintained in good repair. 2ND CONSECUTIVE VIOLATION
5-205.15(B)
67
Apr 16, 2025
Food Advisory Inspection
No violations found.
100
Mar 27, 2025
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed cooked yam (03/20) and cooked southern green beans (03/19) with datemarking past 7 days in reach-in unit located in back storage area. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed datemarking requirements and storing RTE/TCS food items to strictly 7 days
3-501.18
Plumbing system not maintained in good repair
Inspector notes: Observed AVB cap missing at mop sink at time of inspection. All plumbing fixtures must be maintained in good repair
5-205.15(B)
Unnecessary items or litter present on premises
Inspector notes: Observed outdoor smoker, not used for outdoor cooking per PIC, stored in outdoor lot area. Remove unnecessary items and old equipment prior to next routine inspection
6-501.114
78
Nov 12, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed container of raw chicken stored directly on top of raw ground beef inside reach-in unit located in back of the establishment. 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. Person-in-charge (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. Reviewed proper food storage with PIC. 2ND CONSECUTIVE VIOLATION
3-302.11(A1-2)
86
Aug 13, 2024
Food Advisory Inspection
No violations found.
100
Jul 30, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed container of marinated raw beef ribs stacked directly on top of containers of cooked RTE pasta in reach-in unit located in back of the establishment. 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. Person-in-charge (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. Reviewed proper food storage with PIC
3-302.11(A1-2)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed deep pan of raw marinated beef ribs with covered lid measured 58'F in reach-in unit located at back of the establishment. PIC stated food was brought out from refrigeration to be marinated and placed in reach-in to be cooled less than 4 hours ago. PIC opted to cook ribs at time of inspection. Cooked food items are to be cooled from 135'F to 70'F in 2 hours and 70'F to 41'F in the four hours that follow. Food prepped at ambient temperature is to be cooled to 41'F in 4 hours. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Reviewed proper cooling parameters and approve cooling methods with PIC
3-501.15(A)
78
Frequently Asked Questions
When was Charlie Mae's Southern Bistro last inspected?
The most recent health inspection at Charlie Mae's Southern Bistro on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Charlie Mae's Southern Bistro?
Across the inspection record, “ready-to-eat time/temperature control for safety food, disposition” has been cited three times, more than any other issue at Charlie Mae's Southern Bistro.
How does Charlie Mae's Southern Bistro compare to other restaurants in Phoenix?
Charlie Mae's Southern Bistro most recently scored 90 out of 100, which is lower than the Phoenix average of 97.
Has Charlie Mae's Southern Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Charlie Mae's Southern Bistro have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Charlie Mae's Southern Bistro 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 Charlie Mae's Southern Bistro inspected?
Based on the inspection history on file, Charlie Mae's Southern Bistro is inspected around five times per year on average.
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