Inspection Report
Grab n Go mesa 9202 LLC
9202 E MAIN ST MESA AZ 85207
FD2500844
Food Establishment - Eating & Drinking
Food Routine Inspection
6/16/2026
Not Participating
2
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: **REPEAT VIOLATION** Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty to oversee food handling activities. Please obtain certificate prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.12 - Priority Foundation: Hand Drying Provision. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: **2ND CONSECUTIVE VIOLATION** Observed no paper towels available at hand sink in the kitchen. A hand drying provision such as paper towels must be available at all hand sinks to ensure proper handwashing is taking place. Paper towels were stocked at time of inspection. Corrective Action: Corrected at time of inspection.
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 raw chicken and sides such as red beans, rice, mashed potatoes, and mac and cheese in refrigerator in the kitchen with internal temperatures of 52-54*F when measured with a probe thermometer. According to person in charge, food had been in the refrigerator since yesterday. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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 TCS food in the hot display case on time as a control with no time labels. All items on time as control policy must be labeled with the discard time when they are placed in the case. All items were labeled at time of inspection. 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 refrigerator in the kitchen with an ambient temperature of 53*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. Please repair refrigerator prior to re-inspection on 6/25/26.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed bleach used as sanitizer in the kitchen with no test strips available. Test strips must be available for sanitizer to ensure proper concentrations are being used. Please obtain chlorine test strips prior to re-inspection on 6/25/26. Corrective Action: Correct prior to re-inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law
Addl Notes: Observed floor drain below hand sink next to the counter with standing water and draining very slowly. All drains must be in good repair to prevent sewage backups. Please repair immediately, a re-inspection will be conducted in 24 hours. Corrective Action: Correct within 24 hours.
Comments/Details
No County legal action will result from this inspection.
Discussed date marking- all TCS food must be date marked within 24 hours of opening or cooking. Provided Time as a control written policy. Inspection report emailed.
"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.