Inspection Report

Business Name
Inspirations of Mesa

Business Address
6220 E BROADWAY RD MESA AZ 85206

Permit Number
FD2502862

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
3/6/2026

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: Observed no soap at the handwashing sink in the dish pit. Notified person in charge and they restocked at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

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 hard boiled eggs at 51*F using probe thermometer, verified by person in charge (PIC) in the top of the make-line unit. PIC stated the eggs were placed in the unit less than an hour prior to inspection and relocated to the walk-in to rapid cool. Corrective Action: Corrected 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:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: From the OC inspection: 1) Test and certify the RPZ backflow device behind the steam oven. Corrective Action: Correct prior to the next routine inspection ===2ND CONSECUTIVE

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: From the OC inspection: 1) Drop-in sink closest to the cook line against the wall will be used as a hand sink. Provide signage and a splash guard as discussed. 2) Provide missing clean out covers throughout the facility. 3) Relocate the fly lights in the main kitchen and beverage service area. Fly lights should be installed above the doorways. 4) Provide a 3/8” rubber vinyl cove base to the outside of the walk-in cooler, and in the beverage service area. 5) Provide a bead of silicone behind all prep tables. 6) Provide weather stripping to the back door. Observed daylight shining through. 7) Relocate the oil container so that it is away from the wall. Observed the walls surrounding the container accumulated with organic build up and oil. Detail clean the walls. When relocating the oil container provide FRP to the wall. 8) Install missing tile to the wall near the entrance of the ware wash area, fill in the gap between the tile and cove base in the beverage service station. 9) Remove the sprayer below the pre-rinser in the dish pit. Cap the water lines. Corrective Action: Correct prior to the next routine inspection ===2ND CONSECUTIVE

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Calibrated thermometer. Discussed approved mop sink connections and emailed handout.

"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.