Layalina Restaurant & Lounge
Last inspected: Apr 2, 2026
74
Score
Inspectors have visited Layalina Restaurant & Lounge eight times, with records going back to 2024. On Apr 2, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged three times.
Restaurants in Glendale average 97, so Layalina Restaurant & Lounge trails the local norm. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 2, 2026
Routine
1 major violation. 4 minor violations. 3 corrected on site.
View 5 violations
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed a can of Raid located back of house in office. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.11
Equipment material allows contamination or unsafe migration
(corrected on site)
Inspector notes: Observed several knives with chips in the design at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC was made aware and discontinued the use of the knives permanently
4-101.11(B-E)
No certified food protection manager
Inspector notes: THIRD CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. to be
2-102.12(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed the soda fountain gun nozzles at the main bar had organic matter accumulation on the interior dispensing face and around the O-rings. All food-contact surfaces must be cleaned to sight and touch. PIC was made aware and discontinued use of the the soda gun until properly rinsed, washed, and sanitized
4-602.11(E)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed raw chicken in ROP packaging thawing in a prep sink without running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC was educated by inspector and moved the chicken at time of inspection
3-501.13
74
Oct 28, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw ground lamb skewers above packaged whole beef. Also observed raw ground chicken skewers on a baking sheet above an open plastic container of raw fish. No direct contamination was observed. Alerted staff who moved the raw animal proteins and organized raw animal proteins by cooking temperature, with the highest cooking temperature proteins on the bottom and the lowest cooking temperature proteins on the top. Also provided a guidance document for continual review. All raw animal proteins must always be stored below RTE foods and stored according to cooking temperature to prevent cross-contamination. Discussed the importance of proper food storage to prevent cross-contamination
3-302.11(A1-2)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed chicken (78°F) and beef chubs (77°F) on the rotisserie spits with the heating element turned off. Staff stated they had turned off the heat less than an hour before the temperature measurement in an effort to cool the meat before transferring it into the walk-in. Staff moved the chubs into the walk-in at the time of inspection. Time Temperature Control for Safety (TCS) foods must ACTIVELY cool from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours. Also observed a covered metal pan of chicken (70°F), which was cut from the chub less than an hour prior in the prep table. 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
3-501.15(A)
No certified food protection manager
Inspector notes: SECOND CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. to be
2-102.12(A)
74
Jun 6, 2025
Reinspection
No violations found.
100
May 28, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 4 violations
Toxic materials not used according to law or manufacturer instructions
Inspector notes: Observed the three-compartment automatic sanitizer dispenser, dispensing quat sanitizer above 500 ppm. Alerted staff who plan to call their third-party vendor to come and service the automatic dispenser. Reeducated staff on the recommended range of use for Quat (150-400 PPM) and discussed toxicity concerns when sanitizers are used above the recommended range. A reinspection will be conducted on the automatic sanitizer dispenser in 10 days
7-202.12(A-B)
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Observed rice in the rice cooker measuring at 88°F. Staff stated they had taken the rice out of the walk-in and placed it in the rice cooker to reheat 3 hours prior (see embargo): TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. All TCS foods improperly reheated were discarded by PIC. Retrained staff on reheating requirements
3-403.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: SECOND CONSECUTIVE. Observed opened milk with no date mark. Staff stated the milk had been opened on Sunday. The staff member added the date mark to the milk container. 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, which is considered day 1). Retrained staff on date marking requirements
3-501.17
No certified food protection manager
Inspector notes: No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification
2-102.12(A)
64
Mar 13, 2025
Reinspection
No violations found.
100
Mar 7, 2025
Food Advisory Inspection
No violations found.
100
Feb 26, 2025
Routine
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
Plumbing system not maintained in good repair
Inspector notes: No backflow device was observed on the mop sink faucet. Proper repair is required. An atmospheric vacuum breaker (AVB) must be added to the faucet. Provide an approved backflow device prior to re-inspection. All testable backflow devices must be certified. Discussed requirements with management
5-205.15(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Staff stated two menu items are cooked to order: chicken Tikka and lamb Tikka. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Asterisks shall be applied to any cook-to-order foods that can be ordered undercooked leading the eye to the consumer advisory. Either of the two consuming advisories must be applied to the menu: (1)Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
3-603.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed opened dairy-based cream without a date mark present. Staff stated it had been opened two days prior. All items were properly date-marked while EHS was onsite. 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)
3-501.17
70
Sep 4, 2024
Routine
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: 1. Raw meat was stored on a rack above cooked soups and raw eggs were stored on a rack above produce in the walk-in refrigerator. The raw items were placed below all ready to eat foods during the inspection
3-302.11(A1-2)
Equipment not in good repair or proper adjustment
Inspector notes: 1. There is a buildup of ice on the back of the condenser unit in the main (food) walk-in refrigerator. Remove the ice and repair the condenser so that there is no ice buildup
4-501.11
Plumbing system not maintained in good repair
Inspector notes: 1. The atmospheric vacuum breaker on the mop sink faucet is starting to leak. Repair or replace the atmospheric vacuum breaker (AVB) on the mop sink fuacet. 2. Repair and secure the loose drain pipe beneath the hand sink in the back kitchen area. 3. The RPZ backflow prevention device for the water supply to the soda fountain carbonator must be tested and certified. 4. Extend the drain pipes from the beer tap drain pan and from the beer walk-in refrigerator so that they drain over the floor sink with a minimum 1 in. air-gap between the ends of the pipes and the flood rim of the floor sink
5-205.15(B)
Surface Characteristics-Outdoor Areas
Inspector notes: 1. Provide a minimum of a light colored, semi-gloss paint finish to the bare wood areas on the underside of the countertops in the bar and in the bread oven area. Bare wood must be finished to be smooth, non-absorbent and easily cleanable
6-102.11
74
Frequently Asked Questions
When was Layalina Restaurant & Lounge last inspected?
The most recent health inspection at Layalina Restaurant & Lounge on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Layalina Restaurant & Lounge?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Layalina Restaurant & Lounge.
How does Layalina Restaurant & Lounge compare to other restaurants in Glendale?
Layalina Restaurant & Lounge most recently scored 74 out of 100, which is lower than the Glendale average of 97.
Has Layalina Restaurant & Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Layalina Restaurant & Lounge have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Layalina Restaurant & Lounge means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Layalina Restaurant & Lounge inspected?
Based on the inspection history on file, Layalina Restaurant & Lounge is inspected around five times per year on average.
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