Inspection Report

Business Name
Nando's Mexican Cafe
Business Address
3519 E BASELINE RD GILBERT AZ 85234
Permit Number
FD-31386
Permit Type
Food Establishment - Food Catering
Inspection Purpose
Food Routine Inspection
Inspection Date
9/3/2026
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 6

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

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed several opened screw top lidded personal drinks throughout the kitchen. Personal drinks with a lid and straw placed in an area away from food and / or food contact surfaces are allowed. Operator discarded screw top lidded drinks at the time of inspection. 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 lettuce, diced tomatoes, mozzarella cheese, and sour cream in the top portion of the east prep refrigerator at 50-54 Deg. Products were embargoed (see inspection for Eating and Drinking permit FD-07437). Observed cut tomatoes, pico, and shredded mozzarella and pepper jack cheese at 50-52 Deg. F. Products were embargoed (see inspection for Eating and Drinking permit FD-07437). Observed chicken and beef tacos, chimi's, and guacamole at 44 - 46 Deg. F. in the bottom portion of the prep cooler units. Observed shredded Mexican and mozzarella cheeses, raw beef and raw chicken at 45 - 52 Deg. F. in prep refrigerator drawers under the prep line. Per operator they were placed in the units earlier in the day. These items were relocated to the walk-in to cool down at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed the drawer refrigerator below the line reading at 54 Deg. F. and both of the prep refrigerators at the line reading at 46 Deg. F. at the time of inspection. Do not use these units until they are repaired to hold at 41 Deg. F. or below. A repair technician was contacted at the time of inspection. Correct prior to Re-Inspection on 9-9-26. Corrective Action: Correct prior to re-inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation.
Catering Permit.

Report was emailed.

A Reinspection is scheduled for 9/9/26.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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