Inspection Report

Business Name
Skateland

Business Address
7 E SOUTHERN AVE MESA AZ 85210

Permit Number
FD-05670

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/9/2026

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed frozen hotdogs thawing on the counter next to the pizza cooker in the ambient air. Person in charge (PIC) moved the hotdogs to refrigeration at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed the cotton candy machine and the snow cone machine in the electrical room. The ceiling tiles were missing and the equipment was underneath. Observed insulation and buildup of dust and debris. Discussed contamination risk with the person in charge (PIC). PIC moved the equipment and cleaned/sanitized at time of inspection. No food or food contact surfaces shall be stored in this area. Corrective Action: Corrected at time of inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed a large wooden plank that was being used to shield the pipes under the 3-compartment sink. The person in charge (PIC) stated the employees were pushing the mop bucket into the pipes under the sink, and the wood acts as a shield. The wood was not smooth or easily cleanable. The wood was blocking all the pipes and two leaks, and a large bucket were under. Water was spilling out on the floor and soaking into the wood. Inspector asked PIC to remove the wood. Wood was removed at time of inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will train staff to not damage pipes under the sink rather that blocking all access to the pipes which shall be regulalry inspected for leaks. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Observed two leaks in the pipes under the 3-compartment sink. A bin of dirty grey water was under the sink to catch one of the leaks. All leaks shall be repaired by re-inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 09/56/2026

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage

Addl Notes: Observed the drinking fountain draining into a plastic bin with a lid. The water in the bin was murky. Person in charge (PIC) stated that there was a problem with draining and this was created to catch the water and employee empty the bin when it is full. All water/wastewater shall drain away from the establishment. Wastewater shall not be collected in a container and then dumped. Corrective Action: Correct prior to re-inspection. ****Re-inspection scheduled for 09/15/2026.

Comments/Details

No County legal action will result from this inspection. Report emailed.
***Re-inspection is scheduled for Tuesday morning 09/15/2026.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.