Safeway

3655 W Anthem Way, Phoenix, AZ 85086

Grocery / Market

License: Food Establishment - Eating & Drinking

Last inspected: Apr 14, 2026

100

Score

Low Risk Grade: A

Going back to 2024, Safeway has seven inspections in the public record. The most recent report on file is from Apr 14, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.

Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.

Compared to the broader Phoenix restaurant scene, where the average is 97, this is a stronger showing. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 14, 2026

Routine

No violations found.

100

Jan 2, 2026

Routine

1 minor violation.

View 1 violation

Plumbing system not maintained in good repair

Inspector notes: Observed handwash sink in deli kitchen with a constant leak from the faucet. All plumbing must be maintained in good repair at all times

5-205.15(B)

Sep 19, 2025

Routine

No violations found.

100

Jun 4, 2025

Routine

2 critical violations. 1 minor violation. 3 corrected on site.

View 3 violations

Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness (corrected on site)

Inspector notes: Observed concentration of quat sanitizer in the three-compartment sink below 150ppm. Quat sanitizer concentrations shall be between 150ppm-400ppm dependent on manufacturing. PIC changed the bag of quat sanitizer and concentration was above 150ppm. Food-contact surfaces were properly re-sanitized at time of inspection

4-501.114(A-E)

Raw animal food not cooked to required temperature (corrected on site)

Inspector notes: Observed employee taking chicken cooked from a raw state from the oven. Employee stated chicken was fully cooked. Chicken had an internal temperature of 138*F-140*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Employee was instructed to cook the chicken in the oven till internal temperature reached 165*F for 1 second. Verified final cooking temperature of the chicken was at least 165*F at time of inspection

3-401.11

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: Observed the handles of the scoops in deli salads making contact with the product. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

3-304.12

Feb 27, 2025

Routine

No violations found.

100

Oct 1, 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 baked chicken at a temperature of 110*F in hot holding unit behind deli counter person in charge informed items were placed into hot holding unit 3 hours prior and discarded items at time of inspection

3-501.16(A)(1)

Jul 23, 2024

Routine

No violations found.

100

Show all 7 inspections Show less

Frequently Asked Questions

When was Safeway last inspected?

The most recent health inspection at Safeway on file is from Apr 14, 2026. The public record contains seven inspections in total.

How does Safeway compare to other restaurants in Phoenix?

Safeway most recently scored 100 out of 100, which is higher than the Phoenix average of 97.

Has Safeway's inspection record improved over time?

Results have been roughly steady. Inspections at Safeway have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Safeway 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 Safeway inspected?

Based on the inspection history on file, Safeway is inspected around four times per year on average.

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