The Grille at Lone Tree
Last inspected: Apr 20, 2026
67
Score
Inspectors have visited The Grille at Lone Tree eight times, with records going back to 2024. The latest inspection on file is from Apr 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.
When inspectors have written things up, “packaged and unpackaged food-separation, packaging, and segregation” has been the most frequent reason, cited two times.
The Grille at Lone Tree's latest score of 67 falls below the Chandler average of 96. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 20, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
Toxic materials not stored separately from food
Inspector notes: Observed chemical spray bottle stored on shelf with cooking oil above prep table with microwave and hot dog buns at time of inspection. Observed chemicals stored on shelf above 3-compartment sink (clean side) & on the same shelf where stored utensils at time of inspection
7-201.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at the handwashing sink near the bar and at the handwashing sink in the cook area at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection
6-301.12
Sanitizer test kit not available
(corrected on site)
Inspector notes: Observed non-working/discolored quat test strips in facility at time of inspection. Establishment utilizes quat to sanitize food contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. Person in charge (PIC) provided receipt of ordered quat test strips at time of inspection
4-302.14
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises 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)
67
Dec 1, 2025
Routine
No violations found.
100
Aug 27, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shell eggs stored above RTE cooked steak and chicken in the bottom of the prep table across from the fryers. Also observed raw shelled eggs stored above RTE pickles and butter in the walk-in cooler. 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)
86
Apr 30, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shelled eggs and raw pork bacon stored above ready-to-eat pickles, hard boiled eggs, and pickles located in the walk-in cooler. 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. Employee 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. Discussed the importance of proper food storage to prevent cross contamination
3-302.11(A1-2)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked hot dogs and bratwurst, in the prep cooler across from the flat top, without a date mark. Per employee, the hot dogs and bratwurst were cooked a few days ago (4/25). All RTE/TCS foods were properly date marked 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)
3-501.17
78
Dec 18, 2024
Routine
No violations found.
100
Oct 22, 2024
Reinspection
No violations found.
100
Sep 24, 2024
Routine
3 critical violations. 1 major violation. 3 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee handling and washing dirty dishes and then proceed to handle cleaned and sanitized dishes without washing hands. Hands must be washed after handling dirty dishes, and before handling cleaned and sanitized dishes. Employee washed hands for 20 seconds at the time of inspection before continuing to put away clean dishes. 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
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed deli slicer on food prep counter with accumulation of food debris on food contact surface portions of slicer. Per employee, the deli slicer was not used the day of the inspection; it was last used two days ago. PIC broke down the deli slicer to be washed, rinsed, and sanitized at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing
4-602.11(A-D)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed cut deli ham stored in the bottom portion of the prep table with a date mark of 9/11/24. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed date marking procedures with the PIC. 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
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: At time of inspection, observed prep table, under the flat top, with a minimum ambient air temperature 46.4F, maintaining TCS foods above 41F at time of inspection. Instructed PIC to not store any TCS foods in unit until the unit is repaired and holding at 41F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
58
Jul 25, 2024
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was The Grille at Lone Tree last inspected?
The most recent health inspection at The Grille at Lone Tree on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at The Grille at Lone Tree?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at The Grille at Lone Tree.
How does The Grille at Lone Tree compare to other restaurants in Chandler?
The Grille at Lone Tree most recently scored 67 out of 100, which is lower than the Chandler average of 96.
Has The Grille at Lone Tree's inspection record improved over time?
Results have been roughly steady. Inspections at The Grille at Lone Tree have averaged around one violation per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Grille at Lone Tree 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 The Grille at Lone Tree inspected?
Based on the inspection history on file, The Grille at Lone Tree is inspected around five times per year on average.
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