Eggstasy Restaurant
Last inspected: Jan 21, 2026
78
Score
Eggstasy Restaurant has been inspected five times since 2024. The newest entry in the record is dated Jan 21, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly five violations before.
The pattern that stands out is “in-use utensils, between-use storage”, which has been cited three times.
Eggstasy Restaurant's latest score of 78 falls below the Phoenix average of 97. The record reflects steady performance over time.
5
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 21, 2026
Routine
2 major violations. 1 minor violation. 3 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed handwash sink next to the warewashing area did not have any hand drying provision. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed sliced ham in the walk-in fridge with no date marking. 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). Per PIC, ham had been prepared the day prior. PIC created date marking for the sliced ham at time of inspection
3-501.17
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed soda guns with black organic matter caked inside of the nozzle. All food-contact surfaces must be cleaned to sight and touch. Nozzles were were properly cleaned and sanitized at time of inspection
4-602.11(E)
78
Sep 29, 2025
Routine
3 critical violations. 2 minor violations. 4 corrected on site.
View 5 violations
Medicines stored or used improperly
(corrected on site)
Inspector notes: Observed a container of Advil medicine stored above prep table on the cookline at the time of inspection. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection
7-207.11(B)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed RTE/TCS cooked sausage with 9/20 date mark 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). PIC was instructed to discard all RTE/TCS foods past 7 days of preparation at the time of inspection
3-501.18
Food received at improper temperature
(corrected on site)
Inspector notes: Observed raw liquid eggs received and accepted from commissary delivery at 47-48*F at the time of inspection. TCS food shall be received at 41°F or below; except Raw eggs can be received at 45°F or less; Cooked TCS food and received hot shall be at 135°F or above. Discussed with PIC the importance of taking temperature of TCS items before accepting them. PIC obtained log of temperatures taken from the commissary less than 4 hours prior to delivery and TCS foods were cooled to 41*F at the time of inspection
3-202.11(A)(C)(D)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed in-use utensils by the waffle maker resting on a towel, tongs hanging on equipment handle on the cookline at the time of inspection. 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. All in-use utensils were properly stored at time of inspection. Consecutive repeat: 3rd
3-304.12
No designated area for employee eating or drinking
Inspector notes: Observed 5 employee beverages and two open bowls of employee food stored on top of mechanical dishwasher at the time of inspection. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur. Instructed PIC to have a designated area to prevent possible contamination. Consecutive repeat violation: 3rd
6-403.11
58
Jun 20, 2025
Routine
2 critical violations. 3 minor violations. 4 corrected on site.
View 5 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed chlorine sanitizer below 50ppm at the bar dishwasher. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to the dishwasher in the kitchen to be washed, rinsed, and sanitized at the time of inspection. PIC will use the kitchen dishwasher until the bar concentration levels are between 50-100ppm
4-501.114(A-E)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw ground beef and raw ground pork sausage stored above raw bacon in the walk in fridge. 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. PIC was instructed to properly store all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed ice scoop handle in ice bin at the bar making direct contact with the ice. 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. All in-use utensils were properly stored at time of inspection. Consecutive repeat violation
3-304.12
Plumbing system not maintained in good repair
Inspector notes: Observed air gap of less than one inch between the pipe for the dishwasher at the bar and the espresso machine. An air gap of 1 inch above the floor drain is required for backflow prevention
5-205.15(B)
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: Observed employee beverage and purse stored on shelf directly above clean dishes. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur. PIC moved the drink and purse to a designated area to prevent possible contamination. Consecutive repeat violation: 2nd
6-403.11
64
Mar 25, 2025
Routine
1 critical violation. 4 minor violations. 3 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed the person washing the dishes touching and rinsing visibly dirty pans then without taking her gloves off and without washing her hands, proceeded to put away clean, condiment and syrup containers from the dishes that came from the dishwasher after being cleaned. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. PIC had the dishwasher take off her gloves, wash her hands properly and put on new gloves before returning to put away clean dishes. The clean dishes that had just been put away were run through the dishwasher again
2-301.14
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: Observed a prepped container or hardboiled eggs stored above raw beef in the walk-in cooler. PIC stated the hardboiled eggs were for employee consumption. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC removed the eggs from the walk-in cooler
6-403.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed a knife between uses stored between the front-line cold holding unit and the prep table next to it
3-304.12
Handwashing sign not posted
Inspector notes: Observed no handwashing signage at any of the hand sinks in the facility including the bar area, bathrooms, two by the cook line and one by the dishwasher. Handwashing sinks are required to have proper signage
6-301.14
No certified food protection manager
Inspector notes: Person in charge (PIC) was not a certified food protection manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
70
Sep 17, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Eggstasy Restaurant last inspected?
The most recent health inspection at Eggstasy Restaurant on file is from Jan 21, 2026. The public record contains five inspections in total.
What is the most common violation at Eggstasy Restaurant?
Across the inspection record, “in-use utensils, between-use storage” has been cited three times, more than any other issue at Eggstasy Restaurant.
How does Eggstasy Restaurant compare to other restaurants in Phoenix?
Eggstasy Restaurant most recently scored 78 out of 100, which is lower than the Phoenix average of 97.
Has Eggstasy Restaurant's inspection record improved over time?
Yes. Recent inspections at Eggstasy Restaurant have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Eggstasy 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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