Inspection Report

Business Name
On the Green Sports Grill

Business Address
801 S POWER RD MESA AZ 85206

Permit Number
FD-70107

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/30/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

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 shredded cheese, provolone cheese, pepper jack cheese, sliced and diced tomatoes, salsa, ranch, cole slaw, cod fish, turkey, ham, corn beef, and wings with an internal temperature of 49-60* in reach-in cooler closest to grill. PIC discarded food at time of inspection. All cold TCS foods must be at or below 41*F at all times.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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 several containers of corn beef in walk-in cooler dated from 4/1 (more than 7 days past discard date). PIC could not determine actual date and discarded 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: Reach in cooler was holding ambient temperature of 48*F at time of inspection. TCS foods out of temperature control were discarded at time of inspection and replaced with new containers and held under ice. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Will re-inspect on 5/8

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed containers of pickles and lettuce stored directly on floor of walk-in cooler. Please keep all food 6 inches above floor level to prevent contamination.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: Observed boxes of single service containers stored directly on floor in dry storage area. Please keep all single service containers 6 inches off the floor to prevent contamination.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-603.12 - Core: Precleaning Addl Notes: Observed several metal containers in walk-in cooler with different date and food description. All dates and labels must be removed when washed, rinsed and sanitized.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-202.18 - Core: Ventilation Hood Systems, Filters Addl Notes: Observed a heavy accumulation of grease and black debris in the filters under the hood system. Hood is scheduled to be cleaned and serviced in May of 2026. Please maintain a regular cleaning schedule to prevent accumulation of debris in between scheduled cleaning service. Corrective Action: Correct prior to next routine inspection

Comments/Details

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.