Topnotch Island Flavor Kitchen

16816 N Cave Creek Rd, Phoenix, AZ 85032

Other

License: Food Establishment - Eating & Drinking

Last inspected: Mar 16, 2026

100

Score

Low Risk

Topnotch Island Flavor Kitchen appears in inspection records six times, starting in 2024. The most recent report on file is from Mar 16, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.

The pattern that stands out is “time/temperature control for safety food, hot holding”, which has been cited three times.

Restaurants in Phoenix average 97, so Topnotch Island Flavor Kitchen is doing better than most peers. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 16, 2026

Food Advisory Inspection

No violations found.

100

Oct 30, 2025

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 brown stew chicken 125*f and jerk chicken 131*f degrees inside main holding box. Per Owner items were reheated to 165*f and placed in box with-in the last 2 hours. Items reheated again at time of inspection

3-501.16(A)(1)

Jun 10, 2025

Routine

No violations found.

100

Mar 26, 2025

Routine

1 critical violation. 1 major violation.

View 2 violations

Hot or cold food held at improper temperature

Inspector notes: *2nd Repeat* Observed par cooked jerk chicken leg quarters sitting out on counter at 93*f degrees. Owner stated chicken is rotated through fast enough to justify leaving out on counter (less than 2 hours) and is finished cooked to 165*f and served directly to customer. Discussed using Time as a control or non-continuous cooking procedures. Discussed critical temperature limits for hot, cold and cooling. Time control template provided. Items under hot holding must be held above 135*f degrees

3-501.16(A)(1)

Improper cooling methods used

Inspector notes: *2nd repeat* Observed cooked carrot, potato and beef mix in cooling process temped 98*f degrees covered and sent to walk-in to finish cooling. Covering was removed by PIC at time of inspection

3-501.15(A)

Nov 21, 2024

Routine

2 critical violations. 2 major violations. 4 corrected on site.

View 4 violations

Raw and ready-to-eat foods not properly separated (corrected on site)

Inspector notes: Observed bowl of raw chicken being stored on box of cauliflower and above a box of garlic in walk-in cooler. Chicken was moved to bottom shelf at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items

3-302.11(A1-2)

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

Inspector notes: Red beans and rice being stored in catering hot box measured 97-123 degrees F internally, person in charge said it had been prepared 2-3 hours prior. Item was reheated and stored in oven at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding

3-501.16(A)(1)

Utensils or thermometers not in good repair or calibrated (corrected on site)

Inspector notes: Probe thermometer available was more than 50 degrees F off of true temperature during inspection, thermometer was calibrated at time. Please ensure food thermometers are maintained calibrated and in good repair

4-502.11(B)

Improper cooling methods used (corrected on site)

Inspector notes: Covered container of fried chicken measured 69 degrees F in walk-in cooler, person in charge said it had been cooked 3-4 hours prior. Item was uncovered to finish cooling at time. Please ensure all food items are cooled in shallow, uncovered containers (until they reach 41 degrees F) to allow for maximum heat transfer

3-501.15(A)

Sep 13, 2024

Routine

No violations found.

100

Show all 6 inspections Show less

Frequently Asked Questions

When was Topnotch Island Flavor Kitchen last inspected?

The most recent health inspection at Topnotch Island Flavor Kitchen on file is from Mar 16, 2026. The public record contains six inspections in total.

What is the most common violation at Topnotch Island Flavor Kitchen?

Across the inspection record, “time/temperature control for safety food, hot holding” has been cited three times, more than any other issue at Topnotch Island Flavor Kitchen.

How does Topnotch Island Flavor Kitchen compare to other restaurants in Phoenix?

Topnotch Island Flavor Kitchen most recently scored 100 out of 100, which is higher than the Phoenix average of 97.

Has Topnotch Island Flavor Kitchen's inspection record improved over time?

Results have been roughly steady. Inspections at Topnotch Island Flavor Kitchen have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Topnotch Island Flavor Kitchen 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 Topnotch Island Flavor Kitchen inspected?

Based on the inspection history on file, Topnotch Island Flavor Kitchen is inspected around four times per year on average.

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