Inspection Report

Business Name
La Casa De Las Flores Gourmet Kitchen

Business Address
2050 W GUADALUPE RD MESA AZ 85202

Permit Number
FD-83921

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/11/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 2

Repeat Violation

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: No Certified Food Protection Manager was available at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***** 3rd Consecutive Violation *****

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed a box of cucumbers with white fuzzy dots of organic matter covering the outer skin of the cucumber. Informed PIC that the cucumbers are adulterated and need to be discarded. PIC discarded the cucumbers at time of inspection. Cucumbers were embargoed. PIC stated that they are closed for three days in the week now and this is their first day back open. Suggested that the food products in the walk-in be monitored more due to time away from the establishment. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Observed no hot or cold water available at the three-compartment sink at the bar. PIC informed that the water has been shut off due to a leak at the faucet when left on. Informed PIC that the sink needs to be supplied with hot and cold water at all times. Informed PIC that the leak must be fixed so that the sink can be supplied with hot and cold water. Provide hot and cold water to the sink prior to reinspection on 12/19/2025. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct prior to re-inspection 12/19/2025.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a heavy accumulation of brown grease and oil coating the ventilation hood grate covers and fire suppression system. Informed PIC that the vent hood panels need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of food debris and grease. 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.
1. Mechanical dishwasher is dispensing an unapproved concentration of chlorine-based sanitizer. PIC will contact company technician to bring the concentration to an approved level. 2. Discussed labeling equipment that is not in use as such.

"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.