Inspection Report

Business Name
The Villa at Bella Vista

Business Address
1825 W EMELITA AVE MESA AZ 85202

Permit Number
FD-90918

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
6/25/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 22

Repeat Violation

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: 2ND CONSECUTIVE VIOLATION Observed precooked chicken, hot dogs, deli roast beef, tomato soup, hardboiled eggs, cottage cheese, sour cream, and cooked macaroni salad cold holding in the walk-in cooler with internal temperatures of 48-52F, probe thermometer, verified by person in charge (PIC). According to PIC, the temperature of the walk-in was checked and at 41F in early morning prior to the inspection. PIC voluntarily discarded the TCS foods in the danger zone for an unknown amount of time, see embargo form for complete list. TCS foods that were recently prepared, such as the shredded lettuce, foods that were still thawing from the freezer, and foods that were delivered shortly before the inspection were moved to alternate refrigeration or back into the walk-in freezer, which is inside of the cooler. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Discussed frequently monitoring the food temperature in refrigeration to verify 41F or less and storing a dial thermometer in a bottle of water inside of the walk-in to verify temperature. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. See violation #33. 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 walk-in cooler with an ambient air temperature of 48.2F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 48-52F, see violation #22. PIC will not use the refrigerator to store TCS food until the unit is maintaining 41F or less. A repair technician arrived to the establishment prior to inspector leaving. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 24 hours. Corrective Action: Correct prior to re-inspection.

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: 2ND CONSECUTIVE VIOLATION Observed a gap at the bottom of the exit door in the back of the kitchen. Discussed installing a new threshold for the door since the weather stripping on the door rubs on the concrete and shreds. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Calibrated thermometers. Discussed caulking the drainboard in the dish room and replacing the cap on the AVB and spring for the spray arm at the rinse sink. The floor sink under the ice machine was not draining properly; PIC had contacted repair technician prior to inspection and it was repaired during the inspection. Discussed the requirement to discontinue use of the kitchen if an active sewer back ever occurs in the kitchen.

"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.