Inspection Report

Business Name
Wholly Grill

Business Address
66 S DOBSON RD MESA AZ 85202

Permit Number
FD-14954

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/26/2025

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

*Second consecutive repeat violation*

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 TCS foods without date marks that were prepared more than 24 hours ago on 11/25 including noodles, pasta salad, eggplant, various sauces, and cut tomatoes. Also observed previously cooked and frozen foods including stew, sisig, pork sausage, and cooked pork that were made on 11/24, frozen for a day, and placed back in the refrigerator for use today. All RTE/TCS foods were properly date marked at the time of inspection. 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). Reviewed date marking procedures for cooked and frozen foods. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.12 - Core: Time/Temperature Control for Safety Food, Slacking Addl Notes: Observed slacking halo halo cups including TCS ingredients such as custard, cooked mango and ube at room temp. Observed internal temperatures below 41*F in all area. PIC stated the cups had been out of the freezer for less than 1 hour and would be moved to the refrigerator once the ice had thawed. 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. Advised PIC to remove a small amount of prepared cups from the freezer the night before to be thawed in the cooler. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed implementing a tabletop steamer to reduce the number of times TCS foods pass through the danger zone. Currently multiple TCS foods are being prepared in small batches, cooked, cooled and reheated before the cooling process has completed. Advised PIC to cook in small batches and maintain hot in a steamer. Advised PIC to cook from raw in slower traffic times or reheat from previously cooled. Advised re-arranging kitchen layout for the prep cooler to be beneath the pass through window to help provide a cooler environment for the unit.

"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.