Zesty Zzeeks Pizza & Wings
Last inspected: Mar 3, 2026
95
Score
Zesty Zzeeks Pizza & Wings appears in inspection records five times, starting in 2024. Zesty Zzeeks Pizza & Wings was last inspected on Mar 3, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around four violations to closer to one violation per visit over the last few inspections.
The pattern that stands out is “certified food protection manager”, which has been cited four times.
That falls roughly in the middle of the pack for Tempe restaurants. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine
1 minor violation.
View 1 violation
Food contaminated by miscellaneous source
Inspector notes: Observed several containers in the freezer without any lids or plastic wrap. Discussed with person in charge (PIC) all foods shall be protected from contamination when not actively going through the cooling process
3-307.11
95
Aug 5, 2025
Reinspection
3 minor violations.
View 3 violations
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 5th Consecutive
2-102.12(A)
Single-use articles reused
Inspector notes: Observed establishment using white containers with multiple ware marks and tears that are not designed/approved for commercial use to store prepped ingredients for establishment. These containers are from the manufacturer and meant for single use. These containers not designed for multi-use and not designed for repeated rinsing, washing, and sanitizing. Discussed with person in charge about getting proper storage containers made for commercial use for establishment at time of inspection. Repeat violation (4th consecutive)
4-502.13(A)
Physical facilities not cleaned at required frequency
Inspector notes: Observed vent hood above fryers to be filled with organic matter & dust at time of inspection. Discussed cleaning frequency with employee at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean vent hood prior to next routine inspection
6-501.12
86
Jul 23, 2025
Routine
3 major violations. 3 minor violations. 2 corrected on site.
View 6 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed handwashing sink near the dish area blocked by a cart and hand sink basin was filled with dish soap and dispenser at time of inspection. Person in charge (PIC) relocated all items blocking handwash sink at time of inspection. PIC stated they don't use the hand sink at time of inspection. Reviewed proper usage of hand sinks and about the requirements of handwashing sinks with PIC at time of inspection. Hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces
5-205.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cut tomatoes, ham, mozzarella, meat balls, sausage, cut lettuce, ham, & beef in prep tables throughout the establishment all without dates at time of inspection. Employee was unsure of when the mac and cheese and marinara container were from at time of inspection. Per employee, all other items were from the day prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection except for the mac & cheese and marinara sauce which were embargoed. 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). Provided date marking guidance document to PIC at time of inspection
3-501.17
Sanitizer test kit not available
Inspector notes: Observed discolored and expired quat test strips in establishment at time of inspection. Establishment utilized quat sanitizer for sanitizing food contact surfaces. Discussed importance of having quat test strips to determine concentration of sanitizer levels. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 5th Consecutive
2-102.12(A)
Single-use articles reused
Inspector notes: Observed establishment using white containers with multiple ware marks and tears that are not designed/approved for commercial use to store prepped ingredients for establishment. These containers are from the manufacturer and meant for single use. These containers not designed for multi-use and not designed for repeated rinsing, washing, and sanitizing. Discussed with person in charge about getting proper storage containers made for commercial use for establishment at time of inspection. Repeat violation (4th consecutive)
4-502.13(A)
Physical facilities not cleaned at required frequency
Inspector notes: Observed vent hood above fryers to be filled with organic matter & dust at time of inspection. Discussed cleaning frequency with employee at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean vent hood prior to next routine inspection
6-501.12
64
Feb 26, 2025
Routine
2 minor violations.
View 2 violations
Single-use articles reused
Inspector notes: Observed establishment using white containers with multiple ware marks and tears that are not designed/approved for commercial use to store prepped ingredients for establishment. These containers are from the manufacturer and meant for single use. These containers not designed for multi-use and not designed for repeated rinsing, washing, and sanitizing. Discussed with person in charge about getting proper storage containers made for commercial use for establishment at time of inspection. Repeat violation (3rd consecutive)
4-502.13(A)
No certified food protection manager
Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (4th Consecutive)
2-102.12(A)
90
Sep 3, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed pizza sauce in a large pot in the walk-in with a temperature of 65*F at time of inspection. Per person in charge (PIC), pizza sauce was made 5 and a half hours prior to inspection. All TCS foods improperly cooled 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. Provided PIC with proper cooling guidance documents at time of inspection. Discussed with PIC about proper cooling methods (ice baths/wands, shallow pans, lids off) at time of inspection
3-501.14
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no handwashing soap at the handwashing sink near the 3-compartment sink. 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. Person in charge (PIC) provided soap for handwash sink at time of inspection
6-301.11
No certified food protection manager
Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (3rd Consecutive)
2-102.12(A)
Single-use articles reused
Inspector notes: Observed establishment using white containers with multiple ware marks and tears that are not designed/approved for commercial use to store prepped ingredients for establishment. These containers are from the manufacturer and meant for single use. These containers not designed for multi-use and not designed for repeated rinsing, washing, and sanitizing. Discussed with person in charge about getting proper storage containers made for commercial use for establishment at time of inspection. Repeat violation (2nd consecutive)
4-502.13(A)
70
Frequently Asked Questions
When was Zesty Zzeeks Pizza & Wings last inspected?
The most recent health inspection at Zesty Zzeeks Pizza & Wings on file is from Mar 3, 2026. The public record contains five inspections in total.
What is the most common violation at Zesty Zzeeks Pizza & Wings?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Zesty Zzeeks Pizza & Wings.
How does Zesty Zzeeks Pizza & Wings compare to other restaurants in Tempe?
Zesty Zzeeks Pizza & Wings most recently scored 95 out of 100, which is about the same as the Tempe average of 94.
Has Zesty Zzeeks Pizza & Wings' inspection record improved over time?
Yes. Recent inspections at Zesty Zzeeks Pizza & Wings have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Zesty Zzeeks Pizza & Wings 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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