Durango Grill

3341 W Durango St, Phoenix, AZ 85009

American

License: Food Establishment - Eating & Drinking

Last inspected: Apr 13, 2026

Score

Low Risk Grade: B

Durango Grill appears in inspection records seven times, starting in 2024. The newest entry in the record is dated Apr 13, 2026. Low risk means the most recent visit produced few or no significant findings.

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

Compared to other Phoenix restaurants (averaging 97), there's room to close the gap. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 13, 2026

Routine

1 major violation. 1 minor violation. 1 corrected on site.

View 2 violations

Consumer advisory not provided for raw or undercooked food (corrected on site)

Inspector notes: No consumer advisory available for eggs or burgers served undercooked according to customer request. Discussed with operator to ensure Consumer Advisory is available notifying of undercooked eggs or burgers. Per operator, screens showing menu and consumer advisory are in progress of repairs. Operator proceeded to print consumer advisory and post for public view at time of inspection

3-603.11

Equipment not in good repair or proper adjustment

Inspector notes: Observed damaged/ broken gasket for large two door freezer unit at end of cook line. Ensure to repair gaskets for freezer unit

4-501.11

Jan 8, 2026

Routine

1 minor violation.

View 1 violation

Physical facilities not cleaned at required frequency

Inspector notes: Observed Ice built up and damaged seal at tall two door freezer unit by cook line. Ensure to replace seal and remove froze ice built up. Observed dust and grease built up on filters under exhaust hood. Ensure to detail clean and sanitize, maintain as necessary

6-501.12

Sep 29, 2025

Routine

No violations found.

100

May 13, 2025

Routine

No violations found.

100

May 5, 2025

Food Advisory Inspection

No violations found.

100

Jan 28, 2025

Routine

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

View 3 violations

Improper cooling methods used (corrected on site)

Inspector notes: Observed Green Chili corn chowder internal temperature at 128*F sitting at room temperature in prep table. Per operator, green chili was cooling on counter approximately about 2hours prior. Operator was instructed to reheat green chili to 165*F to restart the cooling process and using adequate cooling procedures:

3-501.15(A)

Storage-Other Personal Care Items (corrected on site)

Inspector notes: Observed can of WD40 stored on bottom shelf of prep table. Ensure to keep all chemicals stored in designated area

7-209.11

Unnecessary items or litter present on premises

Inspector notes: Observed personal items and litter throughout rear dry storage area. Ensure to keep personal items stored in designated area and keep area free of any litter

6-501.114

Sep 11, 2024

Routine

2 critical violations. 2 corrected on site.

View 2 violations

Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness (corrected on site)

Inspector notes: Observed chlorine sanitizer solution in three bay sink to have below the recommended amount. Person in charge states that dishes have been washed in solution. Had person in charge fix solution to correct levels and rewash dishes. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels

4-501.114(A-E)

Non-Continuous Cooking of Raw Animal Foods (corrected on site)

Inspector notes: Observed par cooked raw chicken strips in hot holding unit at an internal temperature of 115F. Person in charge states that staff par cook it for 5 minutes an hour before the lunch rush to then put in hot box for hot holding, when order is placed chicken to then be fully cooked in fryer to 165F. Discussed alternative methods for cooking raw chicken such as cooking till it reaches 165 to then hot hold it for orders or to cook the day before and cool down to 41F to then reheat to 165 when orders are placed. Had person in charge cook chicken in fryer till it reached 165. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department

3-401.14(A-E)

Show all 7 inspections Show less

Frequently Asked Questions

When was Durango Grill last inspected?

The most recent health inspection at Durango Grill on file is from Apr 13, 2026. The public record contains seven inspections in total.

How does Durango Grill compare to other restaurants in Phoenix?

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

Has Durango Grill's inspection record improved over time?

Results have been roughly steady. Inspections at Durango Grill have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Durango 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 Durango Grill inspected?

Based on the inspection history on file, Durango Grill is inspected around four times per year on average.

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