Inspection Report
Taste Of China
110 S VAL VISTA DR GILBERT AZ 85296
FD-08556
Food Establishment - Eating & Drinking
Food Routine Inspection
6/17/2026
Not Participating
0
Re-inspection required
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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 hand wash sink located in the front counter near the small ice machine without hot water. Discussed installing an "instahot" on the hand wash sink water line. Discussed proper hand washing temperature with PIC. Handwash sinks must be supplied with hot water of at least 100°F. An insufficient supply of hot water will prevent the proper cleaning of food employees' hands. Corrective Action: Correct prior to re-inspection 6/29/2026.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed rust on the walls, ceiling, and floor of the walk-in cooler. Also observed rust on the shelves in the walk-in cooler. Discussed removing rust with rustoluem paint or replacing shelves to eliminate the risk of physically contaminating food stored in the walk in cooler. Corrective Action: Correct prior to next routine inspection.
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
2nd consecutive violation
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed dust, food debris, dirt throughout the kitchen, under equipment, and food contact surfaces. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Discussed applying a 2-part epoxy to the counter top in the kitchen to ensure the surface is smooth, cleanable surface; discussing repairing ceiling, and getting light shields for two lights in the kitchen. Currently the counter is wore down and chipping. Highly recommended installing a prep sink, a dedicated mop sink, and another hand sink. If a violation is noted during an inspection in relation to the items recommended, the owner may be required to install these items.
A re-inspection will be conducted on 6/29/2026.
"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.
| 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.