Inspection Report

Business Name
Bambada Harbor Cajun Seafood

Business Address
2711 S ALMA SCHOOL RD MESA AZ 85210

Permit Number
FD2501337

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/18/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 2

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 manager present. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Corrective Action: Corrected at time of inspection. Employee beverage on prep table, jacket on food rack. Predefined Comment: PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

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: Cut sausage piled high above the rim of the pan in the top of the cold table at 50*F internally. Employee stated it had be held as such for less than two hours. Please keep TCS food at or below the proper fill level to maintain cold, 41*F or below. Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap

Addl Notes: Corrective Action: Correct prior to re-inspection 3/25/26. Sprayer hose at 3 comp sink extends below the sink flood rim. Hose on faucet under the 3 comp sink extends to and along the floor. Employee removed the hose under the sink. Please provide a hose bib or other back flow preventor if a hose is to be connected to that faucet. Please repair/adjust the sprayer hose above the 3 comp sink to re-establish a proper air gap, at least 1" above the flood rim of the sink.

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Corrective Action: Correct at time of inspection. Sprayer nozzle connected to hose on mop sink faucet downstream of the atmospheric vacuum breaker. Predefined Comment: PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Predefined Comment: Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Corrective Action: Correct prior to next routine inspection. Mop sink faucet leaking from AVB and handles. Please repair.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed illness policy with PIC. When reviewing the dishwashing procedure at the bar 3 comp sink, employee stated there was no sanitize step done. Reviewed required wash-rinse-sanitize procedure for all dishware/equipment and had items recently washed at the bar taken back to the kitchen 3 comp sink to be sanitized.

"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.