These 9 metro Phoenix restaurants had the most violations in 2026

So far this year, Maricopa County health inspectors have cited numerous restaurants for priority health violations, but nine establishments have stood out for the number of violations documented during inspections.

The violations included moldy produce and expired foods, raw eggs leaking in a cooler and vegetables contaminated with raw chicken juice. Inspectors also found multiple handwashing violations and instances of food being kept at unsafe temperatures.

A priority violation is a major violation that directly increases the risk of foodborne illness or injury. If listed in inspection reports, remedies implemented during the inspection are noted.

Here are the nine restaurants with the most priority violations so far in 2026.

Cloves Indian Groceries & Kitchen, 15 violations

Cloves Indian Groceries

& Kitchen, located at 1825 W. Chandler Blvd., in Chandler, was cited for eight priority violations during the week of Feb. 9 and was later cited for seven priority violations during the week of June 8.

Violations reported during the week of Feb. 9:

• Tamarind in the prep cooler was speckled with white growth, indicating spoilage. The food was unsafe and thrown away during the inspection.
• Raw chicken was stored above eggs and ready-to-eat foods like sauces and prepared dishes, creating a risk of cross-contamination. Foods were reorganized correctly during the inspection.
• Large buckets of chana masala and deep containers of rice were cooled overnight, but stayed too warm in the center. Because they weren’t cooled quickly enough, all of this food was discarded.
• Several hot foods were held at unsafe temperatures. Soups, curries, biryanis, plantains, pastries and other cooked foods were sitting out or on the service line at temperatures too low to keep them safe; some foods were hot on the bottom but too cool on top, and some steamers were missing parts, allowing heat to escape. A lentil soup was discarded and all other affected foods were reheated properly during the inspection.
• Several cold foods were held too warm. A prep cooler was not keeping some foods cold enough due to active cooling inside the unit. Milk was left out at room temperature, and cooked chicken was forgotten in a microwave. Unsafe foods were either discarded or moved to proper refrigeration during the inspection.
• Chana masala dated beyond the seven-day limit was still being stored. It was discarded during the inspection.
• Window cleaner and sanitizer were stored above food and food containers, risking chemical contamination. They were moved to proper storage.
• A reverse osmosis water system was installed without proper backflow protection. The system must be fixed, modified, or removed before the next inspection.

Violations reported during the week of June 8:

• One employee handled dirty and clean dishes without washing their hands between tasks, and another returned to work after using the restroom without washing their hands. Both were instructed on proper handwashing procedures.
• Raw chicken, marinated chicken and raw eggs were stored above ready-to-eat foods such as desserts, cooked vegetables, sauces, pastry dough and fresh vegetables, creating a cross-contamination risk. The items were reorganized during the inspection.
• The mechanical dishwasher had no detectable chlorine sanitizer because the sanitizer supply was too low. Staff switched to sanitizing dishes in the three-compartment sink until the dishwasher could be repaired.
• Employees washed large pans and containers with soap and water but skipped the sanitizing step. The items were rewashed and sanitized correctly.
• Large batches of tomato gravy, onion gravy, fried jalapeños and paneer were cooled improperly, remaining at unsafe temperatures after being left out overnight or stored in deep containers. The foods were discarded.
• Lentil soup, chana masala, cooked vegetables, potatoes, chicken and chutney were being held below the required hot-holding temperature. The foods were reheated to a safe temperature.
• Several prepared foods in the walk-in cooler, including vegetable stew, gravies, sauces and cooked chicken, were above the safe cold-holding temperature. Chicken pickle and gongura pickle were also being held at room temperature. All affected foods were discarded.

Lee's Sandwiches, 7 violations

Lee's Sandwiches, located at 1901 W. Warner Road in Chandler, was cited for six priority violations during the week of April 20.

• An employee left the building, returned and handled ready-to-eat food with gloves without washing hands first. The manager had the employee wash hands during the inspection.
• Cartons of raw eggs were stored above cream filling in the walk-in cooler, creating a risk of cross-contamination. Items were reorganized properly.
• The three-compartment sinks being used for washing dishes had no sanitizer. The manager made sanitizer to the proper concentration and resanitized the equipment.
• Cooked pork and chicken were being held below the safe temperature of 135 degrees. The pork was reheated, and the chicken was thrown away.
• Meatballs and deli meats were stored above the fill line in prep coolers and were too warm. They were moved to proper refrigeration to cool down.
• The restaurant produces yogurt, but did not have the required logs for time, temperature and pH. These records must be kept.
• Water lines for coffee pots and a hose did not have the required backflow prevention devices. These must be installed before the next inspection.

Desi Chowrastha, 7 violations

Desi Chowrastha, located at 960 E. Warner Road in Chandler, was cited for seven priority violations during the week of March 30.

• An employee put on gloves without washing hands and touched surfaces like a walk-in handle before touching ready-to-eat food. Proper handwashing was reviewed and corrected during the inspection.
• Dishes and equipment were washed and rinsed but not sanitized. The sink was set up correctly during the inspection, and staff were reminded to always include a sanitizing step.
• Foods like dal and cooked potatoes were below the safe temperature of 135 degrees. They were reheated to a safe temperature during the inspection.
• Milk, cream-filled pastries, and milkshakes were stored at unsafe temperatures. Some items were left out too long or kept in a cooler that wasn’t cold enough. These items were thrown away during the inspection.
• First aid items and medicines were stored above or next to food, risking contamination. They were moved to proper storage.
• Butane containers were stored above food and to-go items. They were relocated to a safe storage area.
• Plastic utility buckets were being used to store items like batter, vegetables and meats. The restaurant must switch to proper food-safe containers before the next inspection.

Chilaquiles Modern Kitchen, 7 violations

Chilaquiles Modern Kitchen, located at 1804 S. Signal Butte Road in Mesa, was cited for seven priority violations during the week of Jan. 5.

• Raw eggs were stored above sauces and tomatoes, which could cause cross-contamination. Eggs were moved below ready-to-eat items during the inspection.
• The bar dishwasher was not dispensing sanitizer, meaning dishes were not being fully sanitized. Bar dishes were sent to the main dishwasher, and a service call was placed to fix the unit.
• Items like salsas and cooked meats were cooling at room temperature and were still too warm after more than two hours. The foods were reheated to a safe temperature and the cooling process was restarted.
• Cooked jalapeños and hollandaise sauce were being held at temperatures below the required level. Both items were reheated to reach safe holding temperatures.
• A cooler on the cook line was not keeping foods cold enough, leaving items like salsa, cheese and dairy-based sauces above safe temperatures. The foods were moved to a working cooler to cool down quickly.
• Large containers of salsa were kept past the allowed seven-day limit. The salsa was thrown away during the inspection.
• A handwashing sink at the bar was not connected to a drain and emptied directly onto the floor. The issue must be fixed before the follow-up inspection.

Babo Jumak, 6 violations

Babo Jumak, located at 2909 S. Dobson Road in Mesa, was cited for six priority violations during the week of July 20.

• An employee handled dirty dishes and then touched clean dishes without washing their hands. The employee washed their hands, and the clean dishes were rewashed.
• An employee handled a ready-to-eat pear with bare hands. The pear was rewashed, and the employee used clean gloves before handling it again.
• Raw eggs were stored above produce and sauces, creating a contamination risk. Staff moved the eggs to the correct storage location.
• Cooked potatoes and fish cakes were not cooled properly and were kept at unsafe temperatures. The food was thrown away, and staff were reminded of proper cooling practices.
• Cooked rice was not being kept hot enough. The rice was discarded, and staff went over proper hot-holding temperatures.
• Cooked pork, bean sprouts, leafy greens, tofu and house-made sauces were stored at unsafe temperatures in overloaded prep coolers. All the improperly cold-held foods were thrown away.

Cyclo Vietnamese Cuisine, 6 violations

Cyclo Vietnamese Cuisine, located at 1919 W. Chandler Blvd. in Chandler, was cited for six priority violations during the week of July 6.

• An employee washed their hands without soap and was told to properly wash their hands.
• Several employees did not wash their hands properly after changing tasks, touching dirty items or returning from outside. They were told to wash their hands properly during the inspection.
• The dishwasher was not dispensing enough sanitizer to properly clean dishes. Dishes were properly sanitized in the three-compartment sink during the inspection.
• Eggs, noodles, butter, meats, seafood and vegetables were stored at unsafe temperatures. The eggs were thrown away, and other foods were moved to cool properly.
• A hose used for washing dishes was connected without proper backflow protection, creating a contamination risk. The restaurant's manager disconnected the hose during the inspection.
• The restaurant was missing a required backflow prevention device on its reverse osmosis water system and was ordered to install one before reinspection.

Tabla Indian Restaurant, 6 violations

Tabla Indian Restaurant, located at 2501 W. Happy Valley Road in Phoenix, was cited for six priority violations during the week of June 8.

• Employees handled food and clean dishes after touching raw chicken or dirty dishes without washing their hands first.
• The dishwasher was not dispensing enough sanitizer to properly disinfect dishes and had to be repaired.
• Food-contact surfaces and cookware were not being properly cleaned and sanitized before being reused.
• Hot foods, including rice and boiled eggs, were not being kept hot enough and had to be reheated.
• Multiple refrigerated foods, including spinach masala, yogurt, curry and cooked fish, were being stored above the required cold temperature.
• The restaurant had an improper plumbing connection on the mop sink that could allow contaminated water to flow back into the water supply.

Chon Thai Food, 6 violations

Chon Thai Food, located at 2330 N. Alma School Road in Chandler, was cited for six priority violations during the week of April 27.

• An employee handled raw chicken and washed their hands for less than 10 seconds instead of the required 20 seconds. The employee was told to rewash hands properly.
• Different employees touched their face, touched the walk-in cooler handle and wiped their hands on their apron while wearing gloves, and then continued handling food without washing their hands or changing gloves properly. Staff were told to wash their hands and put on clean gloves.
• Raw chicken was being prepared next to open containers of cucumbers and cabbage, and chicken juice was found on the cucumbers. The contaminated vegetables were thrown away.
• The low-temperature dishwasher was not dispensing sanitizer because of an issue with the chlorine line. The issue was fixed, and the equipment was rewashed.
• Cooked tofu was sitting on a prep table at 54 degrees, which is too warm. Staff were reminded about proper temperature control procedures.
• Portions of cooked rice were being kept one day past the allowed seven-day limit. The rice was discarded during the inspection.

Alexi's Family Restaurant, 6 violations

Alexi's Family Restaurant, located at 18450 N. 19th Ave. in Phoenix, was cited for six priority violations during the week of April 6.

• A cook touched raw eggs and raw hamburger, then handled ready-to-eat foods like bacon and bread without washing hands or changing gloves properly. Staff were told to wash hands.
• A waitress handled a toast with her bare hands. The toast was discarded, and the employee was told to use gloves when handling ready-to-eat foods.
• Three cartons of strawberries in the walk-in cooler had significant mold growth. The strawberries were thrown away during the inspection.
• Raw egg was found leaking onto beef soup and lemons in the walk-in cooler, creating a cross-contamination risk. Foods were reorganized correctly during the inspection.
• Sausage links and patties on the hot line were below the safe holding temperature of 135 degrees. They were reheated to a safe temperature during the inspection.
• The walk-in cooler was holding many food items, including meats, eggs, rice, salsa and dairy products, at unsafely warm temperatures. A technician was called to repair the cooler and restore safe temperatures.

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This article originally appeared on Arizona Republic: These 9 metro Phoenix restaurants had the most violations in 2026