Inspection Report

Business Name
Flaming Kabob

Business Address
2252 E BASELINE RD MESA AZ 85204

Permit Number
FD-09965

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/27/2026

Grade
B

Priority Violation
0

Inspection Status
Re-inspection required

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: At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed at kitchen area multiple water bottles being store on a high shelf directly above prepping counter. PIC placed both drinks in a plastic container with a lid and a straw to a lower shelf away from any possible cross-contamination. Corrective Action: Corrected at time of inspection. Predefined Comment: PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

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 two handwashing stations, one located at the front area and the other at the back of kitchen without no proper hot and cold water. Informed PIC that all handwashing stations must have both hot and cold water lines working at all times of operation. Discussed importance on having paper towels at all times with PIC. Re-inspection will occur on Monday June 8th. Corrective Action: Correct prior to re-inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed multiple cooked food items inside the walk in without proper date marking. Per PIC, all cooked items such as grape leaves, rice, chicken and vegetables were from this past Sunday May 24th or from this Monday May 25th. PIC date marked all food items inside the walk in at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

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 at the front area near the cash register an unlabeled chemical spray bottle. Per PIC the spray bottle had degreaser inside. PIC labeled chemical bottle at time of inspection. 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 at the front area of the establishment a metal ice scoop being stored directly on top of a dirty single use plastic plate. PIC re-washed the metal scoop and placed it inside a clean dry container at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Copy of inspection provided to PIC via email.
Discussed the importance of having a bodily fluid clean kit available at all time inside the premise with PIC.

"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.