The Sicilian Butcher

15530 N Tatum Blvd, Phoenix, AZ 85032

Grocery / Market

License: Food Establishment - Eating & Drinking

Last inspected: Mar 13, 2026

100

Score

Low Risk

Going back to 2024, The Sicilian Butcher has six inspections in the public record. The most recent report on file is from Mar 13, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.

There hasn't been much movement either way: counts have stayed near one violation per visit across recent inspections.

Looking across the full record, “manual and mechanical warewashing equipment” is the recurring theme, flagged two times.

The city-wide average for Phoenix sits at 97, putting The Sicilian Butcher on the better side of that line. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 13, 2026

Routine

No violations found.

100

Dec 22, 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 chicken stored above ready-to-eat bucket of chicken flavor paste, raw chicken stored on top of packages of raw pork, and raw fish stored on top of whole tomatoes in the back right area of walk-in cooler. Observed raw chicken cutlets stored directly above raw pork cutlets on speed rack near entrance of walk-in cooler

3-302.11(A1-2)

Aug 25, 2025

Routine

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

View 3 violations

Food not cooled to safe temperature within required time (corrected on site)

Inspector notes: Observed cooked marinara sauce placed for cooling in walk-in cooler from previous day at 56 deg F. PIC discarded marinara sauce. Discussed proper cooling procedures/methods, and reviewed cooling logs and how to accurately use them. 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. Corrected at time of inspection

3-501.14

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

Inspector notes: Observed in-use chemical sanitizing dish machine in bar area at below 50 ppm (about 25 ppm) chlorine concentration as required for proper sanitization. PIC will ensure food contact surfaces are properly sanitized in back warewashing area until dish machine is fixed. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrected at time of inspection

4-501.114(A-E)

Shellstock, Maintaining Identification (corrected on site)

Inspector notes: 2nd consecutive violation. Multiple shellfish tags were found missing final date of sale and not organized by dates or any order. Discussed methods to maintain tags and clear out tags from previous years to avoid confusion. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrected at time of inspection

3-203.12

Apr 22, 2025

Routine

1 major violation. 1 minor violation. 1 corrected on site.

View 2 violations

Shellstock, Maintaining Identification

Inspector notes: Observed in pasta prep table cold holding unit a container of raw clams being stored without a shellstock tag. Observed many of the shellstock tags kept on-site at the establishment to be missing the final sale date; PIC stated clams associated with tags had already been fully sold. Per PIC, shellstock tags are typically removed from shellstock box once received and filed away. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Discussed shellstock tag protocol with PIC, including keeping the shellstock tag on shellstock containers until final sale date, and then writing the final sale date on the tag before storing them in chronological order

3-203.12

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

Inspector notes: Observed knives been stored in-between prep table hoods and in cracks between prep table units. 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

Oct 24, 2024

Routine

No violations found.

100

Aug 19, 2024

Routine

2 critical violations. 2 corrected on site.

View 2 violations

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

Inspector notes: Observed warewashing machine in back of house to have 25 ppm chlorine sanitizer as measured on chlorine test strips. Per manufacturer instructions, chlorine sanitizer should have a concentration of 50-100 ppm. Machine was primed and multiple cycles were run. PIC called for the machine to be serviced during time of inspection. Instructed PIC to sanitize all dishes using the 3-compartment sink until the warewashing machine is fixed. Repeat Violation: 2nd consecutive violation

4-501.114(A-E)

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Observed in the hot-holding steam table meatballs, polenta and bolognese sauce all with internal temperatures of 110-120°F. Also observed in the upright hot-holding box meatballs and bolognese sauce with internal temperatures of 90-100°F. Per PIC, all items had been in their units for less than 2 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed with PIC heating all TCS foods to 165°F before hot holding and regularly checking hot holding temperatures to ensure TCS items are held at 135°F to prevent the growth of pathogenic bacteria. Repeat Violation: 2nd consecutive violation

3-501.16(A)(1)

Show all 6 inspections Show less

Frequently Asked Questions

When was The Sicilian Butcher last inspected?

The most recent health inspection at The Sicilian Butcher on file is from Mar 13, 2026. The public record contains six inspections in total.

What is the most common violation at The Sicilian Butcher?

Across the inspection record, “manual and mechanical warewashing equipment” has been cited two times, more than any other issue at The Sicilian Butcher.

How does The Sicilian Butcher compare to other restaurants in Phoenix?

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

Has The Sicilian Butcher's inspection record improved over time?

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

What does a low risk rating mean?

A low risk rating at The Sicilian Butcher 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 Sicilian Butcher inspected?

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

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