The Retreat at Alameda
Last inspected: Feb 18, 2026
100
Score
The health department has logged eight inspections at The Retreat at Alameda, the earliest from 2024. Inspectors last stopped by on Feb 18, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly three violations earlier in the record.
When inspectors have written things up, “packaged and unpackaged food-separation, packaging, and segregation” has been the most frequent reason, cited two times.
Restaurants in Phoenix average 97, so The Retreat at Alameda is doing better than most peers. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine
No violations found.
100
Nov 12, 2025
Routine
3 minor violations. 1 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: -- In reach-in refrigerator, observed unsealed cartons of unpasteurized shelled eggs being stored directly above opened case of fully cooked sausage links. No visible contamination observed. Reviewed approved food storage with PIC: 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(A3-8)
Food thawed using improper method
Inspector notes: -- In reach-in refrigerator, observed multiple packages of salmon in reduced oxygen packaging (ROP) with "keep frozen/remove from packaging when thawing" notice on label. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Requested all ROP fish be removed from ROP packaging at time of inspection
3-501.13
Employee not wearing required hair restraint
Inspector notes: -- Multiple employees observed in kitchen working with exposed food/equipment with loose and unrestrained hair. Reviewed MCESD requirements with PIC: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles
2-402.11
86
Sep 3, 2025
Routine
No violations found.
100
Jun 30, 2025
Reinspection
No violations found.
100
Jun 16, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 4 corrected on site.
View 5 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: -- Quat sanitizer undetectable (less than 150ppm) at 3-compartment sink. The person in charge replaced the empty container of quat sanitizer and the concentration measured between 150ppm-400ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels
4-501.114(A-E)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: -- In walk-in and reach-in refrigerators, observed the following RTE, TCS items without date mark labels: brats, hamburgers, roast beef deli meat, meatloaf, sliced ham deli meat, chicken cordon bleu, and brown rice. The person in charge stated the items were prepared on 6/13/25. 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
No soap available at handwashing sink
Inspector notes: -- In kitchen, 1 of 2 handwashing sinks available (the hand sink closest to dish area/food prep area) did not have any soap available. In bistro area, 1 of 1 hand sinks did not have soap available for handwashing. The person in charge stated they are waiting for shipment to arrive to restock hand soap in dispensers. 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. Provide proof of soap available for all hand sinks prior to 10-day re-inspection
6-301.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: -- In walk-in refrigerator, raw packages of reduced oxygen packaging (ROP) fish was stored above ready-to-eat/fully cooked case of beef. An opened case of raw bratwurst sausages were stored above unopened packages of sliced turkey. No visible contamination observed. 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(A3-8)
Food thawed using improper method
(corrected on site)
Inspector notes: -- In walk-in and reach-in refrigerator, observed multiple packages of raw salmon in ROP. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Requested all ROP fish be removed from ROP packaging at time of inspection
3-501.13
64
Feb 27, 2025
Routine
4 minor violations. 1 corrected on site.
View 4 violations
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: -- Observed opened Styrofoam cup for employee beverage without a lid or straw near food prep line. The person in charge discarded the beverage at the time of inspection. Only a covered beverage container is allowed as long as contamination of the hands, food, equipment, or utensils does not occur. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area
2-401.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: -- Multiple cutting surfaces/boards on prep line observed with heavy scoring and discoloration. All food-contact surfaces and equipment must be smooth, non-absorbent, easily cleanable, and maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.12
Physical facilities not cleaned at required frequency
Inspector notes: -- Heavy grease and food debris buildup observed throughout the kitchen: under dish area, behind cooking equipment, on floors of prep line, and liquid spillage in walk-in refrigerator. Discussed increasing cleaning frequencies to maintain a clean and sanitary facility. 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
Ventilation Hood Systems, Filters
Inspector notes: -- Heavy grease/debris buildup observed on vent hood inserts above grill and fryers. Discussed increasing cleaning frequencies
4-202.18
82
Dec 12, 2024
Routine
No violations found.
100
Jul 22, 2024
Routine
1 minor violation.
View 1 violation
No certified food protection manager
2-102.12(A)
95
Frequently Asked Questions
When was The Retreat at Alameda last inspected?
The most recent health inspection at The Retreat at Alameda on file is from Feb 18, 2026. The public record contains eight inspections in total.
What is the most common violation at The Retreat at Alameda?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at The Retreat at Alameda.
How does The Retreat at Alameda compare to other restaurants in Phoenix?
The Retreat at Alameda most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has The Retreat at Alameda's inspection record improved over time?
Yes. Recent inspections at The Retreat at Alameda have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at The Retreat at Alameda 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 The Retreat at Alameda inspected?
Based on the inspection history on file, The Retreat at Alameda is inspected around five times per year on average.
Nearby Restaurants