Inspection Report

Business Name
Mandarin House

Business Address
1825 E BASELINE RD TEMPE AZ 85283

Permit Number
FD2504582

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
1/6/2026

Grade
R

Priority Violation
0

Inspection Status
Re-Inspection Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Please address the following items prior to the next routine inspection: 1. Label prep sink and ware washing sink. 2. Replace the floor inside the walk-in freezer. The floor material is curl-up on one side of the walk-in. 3. Seal around the electrical conduit pipe, condenser pipe inside the walk-in freezer. Noted condensation on the ceiling and around the door. 4. Replace acoustic ceiling tiles inside the kitchen and restrooms with washable ceiling tiles. 5. Provide missing ceiling tiles inside the kitchen. Ceiling must be sealed. 6. Noted heavy built up of food debris, oil/ grease on the floor under the cookline. Please clean and maintain. 7. Noted door handles on equipment are soiled with food built up. Please clean and maintain. 8. Noted plastic wrapping on drainpipes from the wok station. Repair the leak and remove the plastic wrap as this can harborage pests. 9. Caulk and seal all gaps, cracks and penetrations that have the thickness of a business card. This includes the hood, walls, and ceiling. 10. Provide sanitary toilet seats for the toilets (U shape toilet seats). 11. Remove any un-usable equipment and fixtures off the premises.

Comments/Details

OC re-inspection conducted with the owner. Most items noted in the last report had been addressed. Please continue addressing the facility items prior to your next routine inspection.
No County legal action will result from this inspection.
Upon re-inspection, all violations due for correction have been corrected.

"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.