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Food Health Inspector Jobs in Phoenix, AZ (NOW HIRING)

JDM GOLF LLC

Expo and Food Runner-Adobe FT

Phoenix, AZ · On-site

$16/hr

Inspect the premises according to quality and sanitation standards and assist in cleaning ... Understanding of health and safety rules in a restaurant. * Outstanding coordination and multi ...

Tokyo Joes

Assistant General Manager

Surprise, AZ

$19.85 - $23/hr

Health inspection bonus * Referral bonus * Unlimited growth potential * DailyPay * 401K We are ... We do this with Great Food, Great Service & Great Vibe. Born in Colorado, now raising in Arizona.

Tokyo Joes

Assistant General Manager

Surprise, AZ

$19.85 - $23/hr

Health inspection bonus * Referral bonus * Unlimited growth potential * DailyPay * 401K We are ... We do this with Great Food, Great Service & Great Vibe. Born in Colorado, now raising in Arizona.

JDM GOLF LLC

Expo and Food Runner-Adobe PT

Phoenix, AZ · On-site

$16/hr

Inspect the premises according to quality and sanitation standards and assist in cleaning ... Understanding of health and safety rules in a restaurant. * Outstanding coordination and multi ...

JDM GOLF LLC

Expo and Food Runner-Adobe FT

Phoenix, AZ · On-site

$16/hr

Inspect the premises according to quality and sanitation standards and assist in cleaning ... Understanding of health and safety rules in a restaurant. * Outstanding coordination and multi ...

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All JobsFood Health Inspector JobsFood Health Inspector Jobs in Phoenix, AZ

Food Health Inspector information

See Phoenix, AZ salary details

$24.3K

$54.5K

$98.3K

How much do food health inspector jobs pay per year?

As of Aug 23, 2026, the average yearly pay for food health inspector in Phoenix, AZ is $54,550.00, according to ZipRecruiter salary data. Most workers in this role earn between $38,200.00 and $63,000.00 per year, depending on experience, location, and employer.

What is a food health inspector?

Food Health Inspectors, also known as food safety inspectors or sanitarians, are professionals responsible for ensuring that food establishments comply with health and safety regulations. They inspect restaurants, food processing plants, and other food-related businesses for cleanliness, proper food handling, storage practices, and sanitation standards. Their work helps prevent foodborne illnesses by identifying violations, educating staff, and enforcing corrective actions. Inspectors may also investigate complaints and respond to outbreaks of foodborne illness.

What are the key skills and qualifications needed to thrive as a food health inspector?

To thrive as a Food Health Inspector, you need knowledge of food safety regulations, inspection techniques, and a relevant degree in environmental health or a related field. Familiarity with inspection software, laboratory testing tools, and certifications such as the Registered Environmental Health Specialist (REHS) are typically required. Attention to detail, strong communication skills, and the ability to remain objective under pressure are vital soft skills. These competencies ensure accurate inspections, regulatory compliance, and the protection of public health.

How does a food health inspector typically collaborate with restaurant staff during inspections?

Food Health Inspectors work closely with restaurant staff to ensure compliance with health and safety regulations. During inspections, they communicate openly with managers and kitchen staff, explaining regulations and observing food handling practices. Inspectors aim to educate staff about proper procedures, answer questions, and provide feedback to help prevent violations. Their approach is generally collaborative, focusing on improving food safety standards rather than simply penalizing non-compliance.

What is the difference between Food Health Inspector vs Food Safety Specialist?

AspectFood Health InspectorFood Safety Specialist
Required CredentialsFood safety certifications, health department trainingFood safety certifications, sometimes additional industry-specific training
Work EnvironmentInspecting restaurants, food processing plants, public facilitiesDeveloping safety protocols, conducting training, analyzing food safety data
Employer & Industry UsageHealth departments, government agenciesFood companies, consulting firms, regulatory agencies

Food Health Inspectors primarily focus on inspecting food establishments to ensure compliance with health regulations, while Food Safety Specialists develop safety protocols and provide training to prevent foodborne illnesses. Both roles require similar certifications and often work within the food industry, but their daily tasks and focus areas differ.

How do I become a food health inspector?

To become a food health inspector, you typically need a high school diploma or equivalent, followed by postsecondary education such as an associate's or bachelor's degree in food science, microbiology, or a related field. Many states require passing a certification exam and gaining on-the-job training, with some jurisdictions requiring specific licensing or certification to conduct inspections and enforce health regulations.

How hard is it to be a food health inspector?

Becoming a food health inspector requires completing relevant training, obtaining certifications such as food safety licenses, and passing a state or local exam. The job involves inspecting food establishments, enforcing health regulations, and often working irregular hours, which can be physically demanding and detail-oriented.

How much do food health inspectors make in the US?

Food health inspectors in the US typically earn a median annual salary of around $45,000 to $55,000, with higher earnings possible with experience, certifications, and in certain regions. Salaries can vary based on location, level of experience, and the specific agency or organization they work for.

Is there a demand for food health inspectors?

Food health inspectors are in steady demand due to ongoing public health regulations and the need to ensure food safety in restaurants, processing plants, and other food establishments. Employment opportunities are expected to grow as food safety standards become more stringent and inspections increase, often requiring certification and knowledge of health codes.

What are popular job titles related to Food Health Inspector jobs in Phoenix, AZ?

For Food Health Inspector jobs in Phoenix, AZ, the most frequently searched job titles are:

What job categories do people searching Food Health Inspector jobs in Phoenix, AZ look for?

The top searched job categories for Food Health Inspector jobs in Phoenix, AZ are:

What cities near Phoenix, AZ are hiring for Food Health Inspector jobs?

Cities near Phoenix, AZ with the most Food Health Inspector job openings:

Food Health Inspector jobs near you
Infographic showing various Food Health Inspector job openings in Phoenix, AZ as of August 2026, with employment types broken down into 2% As Needed, 76% Full Time, 16% Part Time, and 6% Contract. Highlights an 95% Physical, 1% Hybrid, and 4% Remote job distribution, with an average salary of $54,550 per year, or $26.2 per hour.

Sous Chef-Sportsbar-Full Time (Harrah's Ak-Chin Casino)

Caesars Entertainment

Maricopa, AZ • On-site

$48K - $65K/yr

Full-time

Re-posted 14 days ago

Caesars Entertainment rating

6.4

Company rating: 6.4 out of 10

Based on 255 frontline employees who took The Breakroom Quiz

107th of 164 rated casinos

Job description


Establishes leadership, direction and accountability for all lead and line level employees in respective culinary areas.
Responsibilities
  • Responsible for interviewing, training, and selecting employees for the department
  • Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas
  • Ensures menu development timelines are met
  • Directs and manages line level employees to achieve budgetary, food quality and customer service expectations
  • Ensures comprehensive training and exposure in the expected areas of competence
  • Provides Lead and Line level support and coverage during vacations or staffing gaps.
  • Conducts Performance Reviews in accordance with policies and procedures
  • Provides feedback; coaching and development guidance as needed.
  • Responds to and handles employee complaints (grievances) in a timely and efficient manner.
  • Recommend or take appropriate action when administering disciplinary processes in accordance with established policies and procedures.
  • Responsible for planning, supervising and monitoring the work of the team members in assigned area(s).
  • Assists in ensuring schedules are complete based on a forecast and allowable productivity standards.
  • Ensure schedules are posted at the established time and are fair and consistent.
  • Approves vacation requests, floater requests and communicates information to appropriate team members.
  • Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports.
  • Conducts random health inspections and health card audit.
  • Proactively instructs team members regarding safe food handling and sanitation.
  • Expected to spend 80% of the day on the floor and 20% on administrative duties.
  • Required to see direct reports daily, to meet twice a quarter with direct reports and conduct one-on-one meetings.
  • Responsible for mentoring, coaching and, if necessary, provide documentation on direct reports and staff according to the CET Standard Operating Procedures.
  • Required to complete and/or ensure the completion of 90 day and annual reviews in a timely manner.
  • Ensures their areas are aligned and adhering to CET Culinary Standard Operating Procedures.
  • Must educate and hold direct reports accountable to each standard.
  • Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports.
  • Must review menus and seek approval from the Executive Chef.
    Responsible for conducting department interviews and selecting top talent for your department(s).
  • Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles.
  • Responsible for monitoring legal compliance with federal, state and gaming laws.
  • Menus are to be written with the customer demographic in mind.
  • Required to ensure measurement reports are done as described and all tools are updated and in proper order.
  • Assists in training of front of the house and heart of the house staff during new menu rollouts
  • Must have a professional appearance and always conduct themselves as a professional.
  • Required to conduct daily Buzz sessions
  • Reviews, analyzes and makes recommendations with respect to wage increases, promotions, or demotions as needed.
  • Ensures an attendance log is kept for each employee in his or her area of functional oversight.
  • Ensures all overtime is anticipated and/or justified.
  • Maintains a file of all Health Inspection Reports.
  • Required to utilize property and CET training and development tools.
  • Responsible for developing the team
  • Other duties as assigned

Qualifications
  • A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years' experience as a Professional Chef for a hotel, resort or chain concept restaurant corporation is required.
  • Experience must include room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian.
  • Must have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines.
  • Must be able to communicate effectively through written policy, memorandum, E-mail and verbally communicate through public speaking and one on one.
  • Must be proficient in Microsoft Word, Excel (required) and AS/400 Stratton/Warren system (preferred).
  • Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team's performance.
  • In addition, it is recommended that all internal candidates complete the Exploring Supervisor Opportunities (ESO) readiness activities.
  • Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
  • Must have expert working knowledge and be highly proficient and skilled in the following: Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock, Soup and Sauce Production; Dry, Moist and Combination Cooking; Pantry, Garde Manger Preparation; Weights and Measures.
  • Must be able to be on feet twelve hours per day
  • Must be able to withstand frequent changes in temperature.
  • Must be able to bend, stoop, reach, crouch, kneel, push and pull.
  • Must be able to lift 70 pounds above or below shoulders
  • Must be able to push or pull weights of 125 pounds on a cart.
  • Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.
  • Must be able to work in an area which contains secondhand smoke
  • Must be flexible with schedule
  • Must be able to maneuver to all areas of the kitchen and outlets
  • Must have visual acuity
  • Must have manual dexterity to work with kitchen utensils and equipment

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