Prominent Valley Chief's Restaurant Receives D-Level Health Inspection

There were problems with the restaurant's dishwasher.Photo byNathan DumlaoonUnsplash

If there’s anyone in the greater Phoenix food scene who loves attention and camera ops, it’s Joey Maggiore. The self-appointed chef and his family run a number of prominent restaurants around the Valley, and while one recently shut down and was rebranded, if you follow any of his restaurants on social media it’s next to impossible to escape his visual popping up routinely onto your feed. However, what happens when one of his restaurants receives a D-level health inspection grade? It probably won’t receive the same kind of attention, which is exactly why it is important to shine a light on any (and all) restaurants that come up short. After all, it’s your health on the line.

On October 18, The Sicilian Butcher at 3151 West Frye Road in Chandler was visited by a restaurant inspector for a routine visit. Up until 2024, the restaurant had performed well on its health inspections, as throughout 2022 and 2023 the restaurant received a total of two Priority Violations throughout six inspections. That has changed in 2024 though, as in April it received four Priority Violations, and most recently, it received three. 

A Priority Violation is one that directly contributes to the increase in foodborne illness and injury. When at least three Priority Violations are identified the restaurant automatically receives a D-level grade. Now, The Sicilian Butcher does not participate in the voluntary grading system, but even so, it received three, which would give it a D. 

The first problem was the kitchen’s low-temperature dishwasher had no sanitizer inside. Chlorine levels for a kitchen dishwasher must sit between 50 and 200 PPM. Additionally, as the dishwasher in question is low temperature, that’s the equivalent of running dirty dishes under cold water and calling it clean. 

The second and third issues were both food temperature related. Any hold-holding food must not dip below 135 degrees while anything in a walk-in cooler or refrigerator must not have a temp above 41 degrees. Anything between these temps falls into the food “Danger Zone” as bacteria will grow and thrive in this temperature. Despite this, hot-holding sauces such as bolognese were tested at 110 degrees, well below the mandated minimum. On the flip side, food inside of the cold table cook line was tested at 51 degrees. The hot-holding sauces were reheated to above 165 degrees, while the cold-holding food was removed at the time of the inspection.

After seven Priority Violations this year, one can only hope 2025 is a better inspection year for The Sicilian Butcher.