U.S. Egg
Last inspected: Apr 2, 2026
100
Score
The health department has logged eight inspections at U.S. Egg, the earliest from 2024. The most recent visit was on Apr 2, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around two violations each.
When inspectors have written things up, “in-use utensils, between-use storage” has been the most frequent reason, cited three times.
The city-wide average for Phoenix sits at 97, putting U.S. Egg on the better side of that line. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine
No violations found.
100
Nov 17, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Employee beverage in sandwich prep cooler next to hand sink, coffee travel mug on sandwich prep table next to dish was area
2-401.11
In-use utensils stored improperly between uses
Inspector notes: Observed ice scoop stored on top of ice machine
3-304.12
90
Jul 28, 2025
Reinspection
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee handle raw shell eggs, handle pans and oil container and pass along dish of product along prep line with out washing hands. Observed dish washer handle dirty dishes, rinse hands and then handle clean dished with out washing hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Advised person in charge to discuss proper hand washing with all staff
2-301.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed knife stored between prep table and sandwich prep refrigerator by grill. Knife was removed and washed, rinsed and sanitized
3-304.12
82
Jul 17, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee handle raw shell eggs, handle pans and oil container and pass along dish of product along prep line with out washing hands. Observed dish washer handle dirty dishes, rinse hands and then handle clean dished with out washing hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Advised person in charge to discuss proper hand washing with all staff
2-301.14
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed center prep line refrigerator with an ambient temperature of 53*F. Equipment must hold at a temperature that keeps food at 41*F or lower. Operator will contact repair company to repair. Re-inspection to be completed on or before Monday July 28, 2025
4-301.11
Single-service or single-use items not protected from contamination
Inspector notes: Observed silverware at tables uncovered and easy to be contaminated. Silverware at table must be protected from contamination by environmental or/and customers
4-904.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed knife stored between prep table and sandwich prep refrigerator by grill. Knife was removed and washed, rinsed and sanitized
3-304.12
70
Apr 18, 2025
Reinspection
1 minor violation.
View 1 violation
Single-service or single-use items not protected from contamination
Inspector notes: Observed exposed eating utensils stored on tables. Utensils are to be protected form guests touching or other possible contaminations
4-904.11
95
Apr 8, 2025
Routine
1 major violation. 1 minor violation.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed three door sandwich prep cooler along grill line with an internal ambient temperature of 48- 52*F. Equipment must be in condition to hold food at 41*F or lower. Person in charge contacted refrigeration service company for repair. Reinspection to be completed on or before Friday April 18, 2025
4-301.11
Single-service or single-use items not protected from contamination
Inspector notes: Observed exposed eating utensils stored on tables. Utensils are to be protected form guests touching or other possible contaminations
4-904.11
86
Dec 3, 2024
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed employee coffee cup in dish wash station with no lid or straw. Drinks are to be kept in an assigned break area and not along work stations. Drink was removed for work area
2-401.11
95
Aug 6, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee cracking raw eggs and handle utensils with no handwashing. Person in charge instructed staff with correct handwashing practices after cracking eggs
2-301.14
Food storage containers not labeled with contents
Inspector notes: Observed large bulk containers in back storage with no common name that is inside container
3-302.12
82
Frequently Asked Questions
When was U.S. Egg last inspected?
The most recent health inspection at U.S. Egg on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at U.S. Egg?
Across the inspection record, “in-use utensils, between-use storage” has been cited three times, more than any other issue at U.S. Egg.
How does U.S. Egg compare to other restaurants in Phoenix?
U.S. Egg most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has U.S. Egg's inspection record improved over time?
Results have been roughly steady. Inspections at U.S. Egg have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at U.S. Egg 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 U.S. Egg inspected?
Based on the inspection history on file, U.S. Egg is inspected around five times per year on average.
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