Mr. Cook's Chinese Cuisine
Last inspected: Mar 2, 2026
90
Score
Going back to 2024, Mr. Cook's Chinese Cuisine has 10 inspections in the public record. On Mar 2, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has gotten worse over the last few visits, with the average climbing from around zero violations to closer to two violations.
Across the inspection history, “time as a public health control” is the issue that surfaces most often, recorded two times.
That's lower than the typical Phoenix restaurant, which scores around 97. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 2, 2026
Routine
1 major violation. 1 corrected on site.
View 1 violation
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed a cart near the cook line with cut cabbage. Cut cabbage was at 65*F. The person in charge stated they use TCS cut cabbage heavily with orders and are typically used for 2 hours and then cooled. Advised the person in charge that time as temperature control should be used with this practice (to eliminate time items are in held in the temperature danger zone), and it will allow for 4 hours of usage, then discard of the items. The person in charge was advised that Time as a Public Health Control requires written procedures detailing the process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Items had been placed out at 10:30am and will be discarded at 2:30pm
3-501.19(A1,B2,C2-3)
90
Nov 5, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations. 5 corrected on site.
View 5 violations
Equipment material allows contamination or unsafe migration
(corrected on site)
Inspector notes: Observed cut carrots in to go bags stored in the walk in fridge. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC grabbed all the bags with cut carrots in them and disposed of them
4-101.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed brown rice in a metal container temp at 91°F. PIC stated that this was made at 9:30AM in the morning and that they forgot to transfer to a hot holding unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection
3-501.16(A)(1)
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed two cans of raid located front of house in office area and underneath the front desk. 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
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed raw chicken and raw beef stored in plastic containers in the walk-in refrigerator on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. The PIC was able to properly store the raw meats 6 inches off the ground, following the food hierarchy
3-305.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed a can of soda with a straw inside reach-in prep cooler. Ensure all employee drinks are in a cup with a lid and straw. The soda was discarded at the time of the inspection
2-401.11
61
Aug 7, 2025
Routine
No violations found.
100
Apr 11, 2025
Routine
No violations found.
100
Jan 6, 2025
Food Advisory Inspection
No violations found.
100
Dec 18, 2024
Food Advisory Inspection
No violations found.
100
Oct 29, 2024
Reinspection
No violations found.
100
Oct 28, 2024
Reinspection
1 critical violation.
View 1 violation
Plumbing system not maintained in good repair
Inspector notes: Observed floor drain under the prep sink that collects condensate from the walk-in cooler full of water and unable to drain. Person in charge states they have plumbers coming later today to begin work to correct the blockage. Water was not overflowing at the time of the inspection. Must repair all plumbing to a state of good repair prior to re-inspection on Thursday 10/31
5-205.15(A)
86
Oct 25, 2024
Routine
2 critical violations. 5 major violations. 2 minor violations. 6 corrected on site.
View 9 violations
Plumbing system not maintained in good repair
Inspector notes: Observed floor drain under the prep sink that collects condensate from the walk-in cooler full of water and unable to drain. Person in charge states they have plumbers coming this weekend to begin work to correct the blockage. Water was not overflowing at the time of the inspection. Must repair all plumbing to a state of good repair prior to re-inspection (Monday 10/28)
5-205.15(A)
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee bare hand various vegetables to cook in the wok then for the next order proceeded to crack a raw egg for an order and grab additional vegetables with the same bare hands without washing their hands. When cooking was done, employee was asked to wash their hands to avoid further contamination of surfaces and food. 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
2-301.14
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no vomiting/diarrheal procedures for the establishment. Establishment was provided Department guidance during the last routine inspection and was unable to present or demonstrate their procedures. Establishment was provided with guidance again and was advised to ensure they understand and implement the procedures when needed
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Observed a lid, gloves, container and ziploc bag in the basin of the handwashing sink at the time of the inspection. All items blocking handwash sink were relocated at time of inspection
5-205.11
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed a cart near the cook line with shell eggs and cut cabbage. Cut cabbage was at 68-71'F. The person in charge stated they use those items heavily with orders and are typically used for 2 hours and then cooled. Advised the person in charge that time as temperature control should be used with this practice (to eliminate time items are in held in the temperature danger zone), and it will allow for 4 hours of usage, then discard of the items. The person in charge was advised that Time as a Public Health Control requires written procedures detailing the process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Items had been placed out at 11am and will be discarded at 3pm
3-501.19(A1,B2,C2-3)
Prohibited toxic material present in facility
Inspector notes: Observed a can of flying insect raid on the shelving unit with single service items. 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
Improper cooling methods used
(corrected on site)
Inspector notes: Observed multiple bus tubs of cooked beef cooling in the walk-in between 101-115'F. Per person in charge items were cooked about an hour prior. 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 being cooled in deep containers were transferred to shallow containers to allow for rapid cooling
3-501.15(A)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed two cans of soda with a straw in each reach-in prep cooler. Ensure all employee drinks are in a cup with a lid and straw. Drinks were discarded at the time of the inspection. Corrected at time of inspection
2-401.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Observed an accumulation of frozen ice in the two upright freezer. Please defrost the units regularly to eliminate accumulation. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
41
Aug 29, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Mr. Cook's Chinese Cuisine last inspected?
The most recent health inspection at Mr. Cook's Chinese Cuisine on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mr. Cook's Chinese Cuisine?
Across the inspection record, “time as a public health control” has been cited two times, more than any other issue at Mr. Cook's Chinese Cuisine.
How does Mr. Cook's Chinese Cuisine compare to other restaurants in Phoenix?
Mr. Cook's Chinese Cuisine most recently scored 90 out of 100, which is lower than the Phoenix average of 97.
Has Mr. Cook's Chinese Cuisine's inspection record improved over time?
No. Recent inspections at Mr. Cook's Chinese Cuisine have averaged around two violations per visit, up from roughly zero earlier in the record.
What does a low risk rating mean?
A low risk rating at Mr. Cook's Chinese Cuisine 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 Mr. Cook's Chinese Cuisine inspected?
Based on the inspection history on file, Mr. Cook's Chinese Cuisine is inspected around seven times per year on average.
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