Cowboy Ciao
Last inspected: Feb 25, 2026
86
Score
The health department has logged eight inspections at Cowboy Ciao, the earliest from 2024. Inspectors last stopped by on Feb 25, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.
Across the inspection history, “repairing -premises, structures, attachments, and fixtures-methods” is the issue that surfaces most often, recorded three times.
Restaurants in Phoenix average 97, so Cowboy Ciao trails the local norm. The record reflects steady performance over time.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 25, 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 the dish washer at the bar in use and outputting a sanitizer concentration of 0ppm of chlorine. Informed PIC that the dishes need to be brought to the kitchen to be properly sanitized. Informed PIC that the bar dish washer must remain out of use until it is dispensing an approved concentration. PIC agreed to not use the bar dishwasher. PIC input work order at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. 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)
86
Sep 18, 2025
Routine
No violations found.
100
Jun 5, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked chicken and cooked brisket being hot held in a hot holding unit but having internal temperatures of 109-116*F. Employee states the foods were reheated and placed in the unit less than 2 hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
86
Jan 29, 2025
Reinspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: Observed several floor tiles being cracked/broken and a spot under the fryers having the aggregate exposed. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-501.11
95
Jan 21, 2025
Food Advisory Inspection
No violations found.
100
Jan 16, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Inspector notes: Observed the dishwashing machine in the bar providing chlorine sanitization levels of 10 ppm. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the 3 compartment sink at the time of inspection. Discussed the importance of proper sanitizer levels (50-100 ppm for chlorine) and proper monitoring of sanitizer levels. Reinspection will be conducted on or before 1/21
4-501.114(A-E)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked chicken cooling in the walk in cooler being tightly covered with plastic wrap. Cooked chicken was in the appropriate temperature/time for cooling. 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(A)
Physical facilities not in good repair
Inspector notes: Observed several floor tiles being cracked/broken and a spot under the fryers having the aggregate exposed. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-501.11
Storage-Other Personal Care Items
Inspector notes: Observed employees storing their personal items such as phones and chargers on the dry storage rack. Person in charge was informed to have these possessions stored in a location where they will not contaminate the food. Discussed the importance of having employees store their belongings in their designated area
7-209.11
70
Nov 6, 2024
Routine
2 minor violations.
View 2 violations
In-use utensils stored improperly between uses
Inspector notes: Observed cooking tongs and spatulas being stored in water measuring 119*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food
3-304.12
Physical facilities not in good repair
Inspector notes: Observed several floor tiles being cracked/broken and a spot under the fryers having the aggregate exposed. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-501.11
90
Jul 9, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed unit next to prepline handwash sink holding at 46*F using a max min thermometer. 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. A repair technician arrived on site at time of inspection and unit was reading 42*F prior to end of inspection. Operator discontinued use of unit and stated they will monetoring of unit prior to use to esure proper cold holding temperatures. Establishment was observed to have adequate means to cold hold at time of inspection
4-301.11
Plumbing system not maintained in good repair
Inspector notes: Observed pipe under drink station near opening to bar leaking onto floor. Disussed that all pipes should drain into floor drain. All plumbing should be kept in a a state of good repair prior to next routine inspection
5-205.15(B)
86
Frequently Asked Questions
When was Cowboy Ciao last inspected?
The most recent health inspection at Cowboy Ciao on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Cowboy Ciao?
Across the inspection record, “repairing -premises, structures, attachments, and fixtures-methods” has been cited three times, more than any other issue at Cowboy Ciao.
How does Cowboy Ciao compare to other restaurants in Phoenix?
Cowboy Ciao most recently scored 86 out of 100, which is lower than the Phoenix average of 97.
Has Cowboy Ciao's inspection record improved over time?
Results have been roughly steady. Inspections at Cowboy Ciao have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cowboy Ciao 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 Cowboy Ciao inspected?
Based on the inspection history on file, Cowboy Ciao is inspected around five times per year on average.
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