First & Last Restaurant
Last inspected: Jan 28, 2026
86
Score
The health department has logged 11 inspections at First & Last Restaurant, the earliest from 2024. The most recent visit was on Jan 28, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
“Variance requirement” comes up most often, recorded two times in the inspection record.
That's lower than the typical Phoenix restaurant, which scores around 97. The record reflects steady performance over time.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 28, 2026
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed hand sink next to baking ovens without hand drying provision. PIC provided hand drying provision for handwash sink at time of inspection. 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
6-301.12
Improper cooling methods used
Inspector notes: Observed chicken salad cooling in walk in cooler in large container with lid secured. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. 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
3-501.15(B)
86
Oct 9, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Specialized processing method used without required variance
(corrected on site)
Inspector notes: Observed the establishment Vacuum Sealing in house cooked meatballs and storing them in the freezer past 48 hours (numerous bags having dates before 10/7 or no date marking at all). Discussed with person in charge that Reduced Oxygen Packaging (ROP) requires a variance unless it is kept for 48 hours or less which at time it falls under the ROP variance exemption. Proper date/time marking is required if following the ROP variance exemption. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. PIC states they will follow the ROP variance exemption for the future and disposed of the ROP cooked meatballs
3-502.11
90
Jul 9, 2025
Reinspection
No violations found.
100
Jun 30, 2025
Food Advisory Inspection
No violations found.
100
Jun 18, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed active warewashing at mechanical warewashing machine at time of inspection. Chlorine sanitizer concentration of mechanical warewashing machine observed at 0ppm. Maximum rinse temperature of machine measured 125.9'F at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Chlorine sanitizer concentration shall be 50-100ppm. PIC addressed issue and observed warewashing machine was hooked up to the wrong chemical. PIC properly hooked up warewashing machine to chlorine sanitizer solution. Sanitizer concentration reading 100ppm at warewashing machine at time of inspection. 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. 2ND CONSECUTIVE VIOLATION
4-501.114(A-E)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Ambient temperature of tabletop prep cooler unit located closest to walk-in glass door, measured 50.2'F. PIC emptied unit of TCS food items and put in a work order at time of inspection. Unit shall not be used for coldholding storage of TCS food items until it has been fixed. 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. Fix unit prior to re-inspection on 06/30/25
4-301.11
78
Mar 6, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 4 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed active warewashing at mechanical warewashing machine at time of inspection. Chlorine sanitizer concentration of mechanical warewashing machine observed at 0ppm. Maximum rinse temperature of machine measured 119.6'F at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Chlorine sanitizer concentration shall be 50-100ppm. 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. Quat sanitizer concentration at 3-compartment sink observed within approved concentration range. Instructed PIC to sanitize at 3-compartment sink until chemical warewashing unit has been fixed. PIC agreed to not use unit until it has been fixed
4-501.114(A-E)
Shellstock, Maintaining Identification
(corrected on site)
Inspector notes: Observed establishment selling fresh oysters. When shellstock tags were requested, tags were observed being kept in chronological order (per PIC) but last sold date (out date) was not being documented on tags. Instructed PIC that all shellstock tags must be marked with the last sold date when the last oyster from the batch tag is sold. The tags must then be kept in chronological order. Demonstrated chronological order storage to PIC at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite
3-203.12
Improper cooling methods used
(corrected on site)
Inspector notes: Observed deep covered pans of cooked chicken and cooked vodka sauce cooling in walk-in unit. Items were made recently and observed within proper cooling parameters. All TCS foods cooling were uncovered to allow for rapid 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. Informed PIC shallow containers and leaving containers uncovered will be most effective means of cooling
3-501.15(B)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed vacuum sealed raw fish thawing in original ROP package in walk-in unit at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
70
Dec 19, 2024
Reinspection
No violations found.
100
Dec 16, 2024
Food Advisory Inspection
No violations found.
100
Dec 4, 2024
Routine
1 major violation.
View 1 violation
Specialized processing method used without required variance
Inspector notes: Observed Reduced Oxygen Packaged (ROP) in raw beef items and raw albacore being held in the walk cooler, in ROP packaging past 48 hours of refrigeration. Person in charge voluntarily disposed of these foods at the time of inspection. Discussed with PIC about ROP-ing and holding food longer than 48 hours is a process which requires a variance. Establishment does not have an approved variance for this process. Reviewed with PIC about restriction from ROP-ing any fish products at time of inspection. PIC will discontinue the process for reduced oxygen packaging longer than 48 hours until variance is approved. Provided HACCP guidance, ROP exemption guidance and variance application link to PIC at time of inspection. Re-inspection scheduled for 12/16/2024
3-502.11
90
Sep 6, 2024
Reinspection
No violations found.
100
Sep 5, 2024
Routine
1 major violation.
View 1 violation
Sanitizer test kit not available
Inspector notes: Observed sanitizer dispensing machine at 3-comp sink uses quat sanitizer. Sanitizer solution measured at 400ppm. No quat test strips available on-site at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection scheduled on 09/16/24
4-302.14
90
Frequently Asked Questions
When was First & Last Restaurant last inspected?
The most recent health inspection at First & Last Restaurant on file is from Jan 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at First & Last Restaurant?
Across the inspection record, “variance requirement” has been cited two times, more than any other issue at First & Last Restaurant.
How does First & Last Restaurant compare to other restaurants in Phoenix?
First & Last Restaurant most recently scored 86 out of 100, which is lower than the Phoenix average of 97.
Has First & Last Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at First & Last Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at First & Last 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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