Inspection Report

Business Name
Moki's Hawaiin Grill

Business Address
3614 E SOUTHERN AVE MESA AZ 85206

Permit Number
FD-07909

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/13/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: please ensure one staff on duty has obtained a certified food manager. available courses on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: observed no paper towel at the kitchen food prep. hand washing basin. informed manager. manager obtained paper towel. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: observed at the final warewashing basin, sanitizer checked. per manager this establishment uses chlorine. noted concentration at 10 ppm. showed manager. manager added additional chlorine. sanitizer at 50 ppm established. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: observed some tcs food in temperature danger zone. noted in the cookline, reach in cooler, bag of premix salad open, placed atop another plastic pan, temperature indication 54 deg f. also, large deep pan of mac and cheese at 49-50 deg f . At the upright cooler neat the ice machine, coffee, milk creamer at 52-54 deg f. also, open bucket of mango drink mixes at 49-51 deg f. discussed with facility PIC regarding the proepr cold holding for tcs food. suggested smaller metal pans for the mac and cheese. for the cut lettuce bags, suggested to place in a smaller/shallow metal pan in the reach-in cooler to ensure 41 deg f . guidelines for time as a measure of food safety control also reviewed with manager. manager discarded coffee creamer, and mango mix, and cut lettuce. please ensure tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: observed some plastic spray bottles in the back warewashing prep. room, wfilled , without an identification label. discussed with manager. please ensure all chemicals are provided with a label. manager removed and labeled the chemical bottles . Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

4-901.12 - Core: Wiping Cloths, Air Drying Location Addl Notes: checked the sanitizer bucket solutions in the food prep. room, as well as front service station. all 3 buckets were at 0ppm. per manager, chlorine is utilized for making sanitizer solution. some buckets were from the previous day. frequency of the sanitizer solution as well the amount of chlorine needed to reach 50-100 ppm reviewed. manager discarded buckets. fresh sanitizer at 50 ppm established in all towel buckets. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: observed near the ice machine, ice scoops stored in a plastic pan, submerged in the stagnant /cloudy liquid. showed kitchen manager. please ensure ice scoop are washed daily and sanitized. also recommended a clean dry pan for storing ice scoops. manager removed existing plastic pans, provided clean metal pans for storing food /ice scoops. Corrective Action: Corrected at time of inspection.

Comments/Details

report emailed.
Predefined Comment: No County legal action will result from this inspection.

"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.