Inspection Report

Business Name
Chilaquiles Modern Kitchen

Business Address
830 W Southern AVE Mesa AZ 85210

Permit Number
FD2404543

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/14/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-208.11 (B) - Priority: Storage-First Aid Supplies; Storage

Addl Notes: The first aid cabinet in the dry food storage area was directly above food (rice, flour, oils). Discussed with person in charge (PIC) proper storage and the PIC moved the first aid cabinet to the office at time of inspection. All first aid supplies must be stored away from food, utensils, and single service items to prevent contamination. All first aid supplies were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed a spray bottle with cleaner in it that did not have a label. Discussed with person in charge (PIC) that all cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wet wiping clothes on cold-holding units, not in buckets. Also observed wiping clothes being stored in sanitizer buckets with 0PPM quat sanitizer. Person in charge (PIC) remade buckets and properly stored the wiping cloths at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 45

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

Comments:

4-904.11 - Core: Kitchenware and Tableware-Preventing Contamination; Single Use/Single Service Items Addl Notes: Observed an employee make a drink at the bar. The employee unwrapped the straw with bare hands and placed the straw in a drink by the same area of the straw that a customer will put to their mouth. Discussed with person in charge (PIC) the contamination risk. PIC was coached at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed pipes draining below the rim of the floor drain behind the bar. Discussed with person in charge (PIC) that there needs to be a 1-inch gap from the rim. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed molcajete bowls in the establishment being stored and not in use. The bowls were stored with some molcajete bowls that are smooth and easy to clean. Discussed with person in charge (PIC) which bowls were allowed and which ones cannot be used. PIC went through all the bowls and removed the molcajete bowls that were not easily cleanable and smooth at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection. Report emailed.
Discussed the AMC toolbox with person in charge (PIC) and left the link to help with training.

"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.