Grand Canyon University
Last inspected: Apr 7, 2026
100
Score
Across the available record, Grand Canyon University has nine inspections on file, the first dated 2024. The latest inspection on file is from Apr 7, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
Looking across the full record, “mechanical warewashing equipment, hot water sanitization temperatures” is the recurring theme, flagged three times.
Compared to the broader Phoenix restaurant scene, where the average is 97, this is a stronger showing. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Reinspection
No violations found.
100
Mar 25, 2026
Routine
2 major violations. 1 corrected on site.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed 64.2°F ambient air temperature, per min/max thermometer, inside prep cooler across from pizza oven. Per food employee, prep cooler has been in disrepair for a couple days prior to inspection. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. Establishment shall repair prep cooler such that it maintains TCS foods at 41°F or below prior to re-inspection on 4/7/26
4-301.11
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
(corrected on site)
Inspector notes: Observed 128.4°F water rinse temperature inside high-temperature warewashing unit, per min/max thermometer. Per person in charge (PIC), high-temp dish machine has been serviced for low water temperatures and establishment has attempted to delime/degrease dish machine according to manufacturer's recommendations. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature shall reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Establishment shall repair high temperature dish machine such that the surface temperature shall reach at least 160°F prior to re-inspection on 4/7/26
4-501.112
82
Nov 13, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
(corrected on site)
Inspector notes: Observed 143.2°F water rinse temperature inside high-temperature warewashing unit, per min/max thermometer. Per person in charge (PIC), high-temp dish machine was serviced for low water temperatures in weeks just prior to inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Instructed PIC to only utilize 3-compartment sink until high-temp warewashing unit is repaired
4-501.112
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of dust along cover of fan next to clean utensil storage rack. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed risk of clean utensil contamination with PIC. Establishment shall clean fan cover prior to next routine inspection
6-501.12
86
Aug 12, 2025
Reinspection
No violations found.
100
Jul 30, 2025
Routine
3 major violations. 2 corrected on site.
View 3 violations
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
(corrected on site)
Inspector notes: Observed 150.8°F water rinse temperature inside high-temperature warewashing unit, per min/max thermometer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Instructed PIC to only utilize 3-compartment sink until high-temp warewashing unit is repaired
4-501.112
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed filled unlabeled pump spray container underneath high temp warewashing unit. Per person in charge (PIC), pump spray container was left behind from pest control service and is used to store pesticides. All pest control for the establishment shall be performed by a certified pest control specialist and chemicals for pest control shall not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.11
Sanitizer test kit not available
Inspector notes: Observed no test strips for 3-compartment sink sanitizer. Establishment did not provide test strips for 3-compartment sink sanitizer at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide correct sanitizer test strips prior to re-inspection on 8/12/25
4-302.14
74
Jun 20, 2025
Food Advisory Inspection
No violations found.
100
Mar 4, 2025
Routine
3 minor violations.
View 3 violations
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Observed cutting board surfaces with deep cuts engrained into the boards next to prep line. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed cutting board cleanability with PIC
4-501.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of dust along cover of fan next to clean utensil storage rack. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed risk of clean utensil contamination with PIC. Must clean fan cover prior to next routine inspection
6-501.12
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed buildup of pink organic matter along drip tray of ice machine. Per Person in Charge (PIC), Ice machine is to be deep cleaned next week. All food-contact surfaces must be cleaned to sight and touch. Discussed ice machine cleaning frequency with PIC
4-602.11(E)
86
Dec 2, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Shredded pork found in hot holding well at internal temperature of 111*F
3-501.16(A)(1)
86
Sep 25, 2024
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 breaded chicken tenders being stored under heat lamp with an internal temperature between 96-120F. Per PIC, the cooked food is only kept under the heat lamp for
3-501.16(A)(1)
86
Frequently Asked Questions
When was Grand Canyon University last inspected?
The most recent health inspection at Grand Canyon University on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Grand Canyon University?
Across the inspection record, “mechanical warewashing equipment, hot water sanitization temperatures” has been cited three times, more than any other issue at Grand Canyon University.
How does Grand Canyon University compare to other restaurants in Phoenix?
Grand Canyon University most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Grand Canyon University's inspection record improved over time?
Results have been roughly steady. Inspections at Grand Canyon University have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Grand Canyon University 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 Grand Canyon University inspected?
Based on the inspection history on file, Grand Canyon University is inspected around six times per year on average.
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