The Main Ingredient
Last inspected: Oct 3, 2025
78
Score
The Main Ingredient appears in inspection records five times, starting in 2024. The most recent visit was on Oct 3, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The pattern that stands out is “outer openings, protected”, which has been cited two times.
That's lower than the typical Phoenix restaurant, which scores around 97. Taken together, the history is a positive one.
5
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 3, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed two large containers of chicken chili soup measuring 58-60F stored in walk in next to outdoor bar. PIC reports these soups were made the previous evening. Both containers were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling
3-501.14
Outer openings not protected against pests
Inspector notes: Observed rear door remain ajar after attempting to close door. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows, and solid, self-closing, tight-fitting doors
6-202.15
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed crates of onions and peppers stored directly on floor in walk-in cooler next to outdoor bar. PIC relocated food to a shelf at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
78
Jul 9, 2025
Routine
No violations found.
100
Mar 11, 2025
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw in-shell eggs stored on shelf above containers of blueberries and box of cream cheese in walk-in unit at time of inspection. 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. 2ND CONSECUTIVE VIOLATION
3-302.11(A1-2)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed quaternary ammonia sanitizer at three-compartment sink test at 500ppm with active warewashing occurring. Observed employee pour undiluted bleach into soiled pot and scrub at time of inspection. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020
7-204.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed buildup of organic matter on soda nozzle at indoor bar. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC)
4-602.11(E)
Outer openings not protected against pests
Inspector notes: Observed rear kitchen door connecting back of house to outdoor walk-in units propped open at time of inspection. PIC closed door at time of inspection. Observed rear door remain ajar after attempting to close door. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows, and solid, self-closing, tight-fitting doors
6-202.15
67
Sep 30, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shelled eggs being stored directly above raw vegetables in walk-in unit at time of inspection. 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)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed missing datemarking for multiple RTE TCS food items (cooked pork broth, cooked steak, cooked artichoke dip, cooked chicken and cooked salsa) in walk-in unit. PIC stated cooked pork broth, cooked steak, and cooked chicken were made on 09/27; cooked artichoke dip and cooked salsa were made on 09/28. 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
Prohibitions; Single-Use/Single-Service Items
(corrected on site)
Inspector notes: Observed white napkin linen mixed in with cooked chicken in walk-in unit at time of inspection. Please ensure that any linens/napkins are kept away from direct contact with food to avoid any possible cross contamination. Staff removed the linen napkin
4-903.12
74
Jun 24, 2024
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was The Main Ingredient last inspected?
The most recent health inspection at The Main Ingredient on file is from Oct 3, 2025. The public record contains five inspections in total.
What is the most common violation at The Main Ingredient?
Across the inspection record, “outer openings, protected” has been cited two times, more than any other issue at The Main Ingredient.
How does The Main Ingredient compare to other restaurants in Phoenix?
The Main Ingredient most recently scored 78 out of 100, which is lower than the Phoenix average of 97.
Has The Main Ingredient's inspection record improved over time?
Results have been roughly steady. Inspections at The Main Ingredient have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Main Ingredient means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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