Pigtails
Last inspected: Oct 9, 2025
70
Score
The health department has logged seven inspections at Pigtails, the earliest from 2024. The most recent report on file is from Oct 9, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “manual and mechanical warewashing equipment”, which has been cited two times.
Restaurants in Phoenix average 97, so Pigtails trails the local norm. Nothing in the record is alarming, but there's room to improve.
7
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 9, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the low-temp mechanical dish machines in the bar at Coabana and Pigtails with a concentration of 0 ppm chlorine while in use. PIC will have recently washed dishes rewashed, rinsed, and sanitized. The 3-comp sink will be used to sanitize all kitchenware until the chlorine concentration in the dish machine is at 50-100 ppm. Discussed checking the sanitizer concentration as often as necessary to make corrections before the dish machine is used in order to properly destroy pathogens on the dishes
4-501.114(A-E)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked pork in walk in refrigerator at Coabana cooling in a dish deeper than 4 inches have an internal temperature of 75*F-99*F. Kitchen staff stated the pork was put in the walk in at 8pm with temperatures taken at 10pm. All TCS foods improperly cooled were discarded by PIC at time of inspection
3-501.14
No certified food protection manager
Inspector notes: Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
70
May 16, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the low-temp mechanical dish machine in the bar at Coabana with a concentration of 0 ppm chlorine while in use. PIC will have recently washed dishes rewashed, rinsed, and sanitized. The 3-comp sink will be used to sanitize all kitchenware until the chlorine concentration in the dish machine is at 50-100 ppm. Discussed checking the sanitizer concentration as often as necessary to make corrections before the dish machine is used in order to properly destroy pathogens on the dishes
4-501.114(A-E)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed the handwashing sink in the bar at Coabana with a rinse pan, ice, and discarded garnishes inside of the basin. Also observed the handwashing sink in the back by the mop sink to be blocked by boxes and recently delivered mopheads. PIC cleared both of the sinks in order to provide accces to handwashing. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels
5-205.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed an accumulation of soil and debris on the floor, under the equipment in the bar. Discussed doing a deep cleaning of the area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
74
Feb 12, 2025
Reinspection
No violations found.
100
Jan 30, 2025
Routine
3 critical violations. 1 major violation. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed boxes of raw chicken and raw beef brisket stored directly above ready to eat raw oysters in the walk-in refrigerator. 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 properly stored 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)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed purple cabbage coleslaw (dated 1/23) and bechamel (with ham dated 1/21) in the walk-in refrigerator. Person in charge (PIC) indicated these dates were correct. All RTE (ready to eat)/TCS (time/temperature controlled for safety) foods past 7 days of preparation were discarded by PIC 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)
3-501.18
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Observed several tomatoes with white fuzzy organic material. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection
3-101.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: Menu for Coabana has two menu items that are raw or undercooked (tiramisu made with raw egg in I Love It When You Call Me cocktail and non-heat-treated ceviche). The ceviche has a symbol, but the menu lacks a reminder statement that "These foods are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness; especially if you have a medical condition." The menu for Pigtails has the symbols on their raw oyster and ceviche and the reminder statement but is missing the disclosure portion of the statement indicating "These foods are served raw or undercooked." 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. Must provide approved consumer advisory at all points of sale prior to re-inspection
3-603.11
58
Nov 6, 2024
Reinspection
No violations found.
100
Oct 24, 2024
Routine
2 major violations.
View 2 violations
Sanitizer test kit not available
Inspector notes: Person in charge was unable to provide quaternary ammonia test strips. Observed quaternary ammonia in the 3-compartment sink sanitizing dishes. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
Shellstock, Maintaining Identification
Inspector notes: Observed shellstock tags received on 9/20/24, 8/10/24, 8/13/24, and 8/02/24 without the date of last sold documented on the tags. Person in charge indicated that the date of last sold was inadvertently forgotten when they were stored for retention. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Correct prior to re-inspection; inspector will verify that going forward the staff are documenting the date of last sold on the tags
3-203.12
82
Aug 22, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed an employee prepare a drink for a customer but, placed mint leaves on the drink using their bare hands. Drink was served too fast to prevent it from going out. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items
3-301.11(B)
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
82
Frequently Asked Questions
When was Pigtails last inspected?
The most recent health inspection at Pigtails on file is from Oct 9, 2025. The public record contains seven inspections in total.
What is the most common violation at Pigtails?
Across the inspection record, “manual and mechanical warewashing equipment” has been cited two times, more than any other issue at Pigtails.
How does Pigtails compare to other restaurants in Phoenix?
Pigtails most recently scored 70 out of 100, which is lower than the Phoenix average of 97.
Has Pigtails' inspection record improved over time?
Results have been roughly steady. Inspections at Pigtails have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pigtails means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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