Inspection Report
Baja Joe's
1927 N GILBERT RD MESA AZ 85203
FD2404612
Food Establishment - Eating & Drinking
Food Routine Inspection
10/29/2025
Not Participating
0
Re-inspection required
Violations
Violation #: 14
Description: Required Records Available: Shellstock Tags, Parasite Destruction
Comments:
3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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 facilities selling ceviche cooked via marinating raw shrimp in citrus juice. Discussed keeping a copy of the parasite destruction record for the shrimp used. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection scheduled for 11/7/25. Please contact inspector for any questions.
Violation #: 25
Description: Consumer Advisory Provided for Raw or Undercooked Food
Comments:
3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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: Establishment has a new menu. Observed several items served undercooked and raw on the menu without an asterisk denoting it. Items such as the ceviche, which is cooked by marination in lime juice, oysters, and other menu items that are served with a side of oysters. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed live cockroaches under grill and in bathroom. Observed several dead cockroaches in miscellaneous places around facility and in traps. Discussed calling a licensed pest control specialist for additional service. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. **Re-inspection scheduled for 11/7/25.**
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a buildup of grease in vents above fryer and grill. Observed a buildup of food debris throughout the floors and under shelves across facilities, such as the outside enclosure near the back door of the kitchen, in dry storage and in the walk-in. 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.
Inspection report was e-mailed. Discussed recording the date marks of the freeze and thaw dates of any prepared TCS foods. Discussed getting a vomiting and diarrheal clean up kit and provided guidance documents on clean up procedures. 0ppm of chlorine was observed after running the dishwasher at side bar after several runs. Discussed having a service technician come to service dishwasher and verify proper chemical levels prior to use. Dishwasher was posted "Do Not Use".
Observed floor coving falling off from wall near hand sink in kitchen near grills. Observed miscellaneous lights above without shielding. Observed visible light coming through the bottom of the door in the back of the kitchen due to a degraded door sweep. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable and facilities must be maintained in good repair. Repair physical facility prior to next routine 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.
| 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.