Ihop
A2100 S Power Rd, Mesa 85209
Food Establishment - Eating & Drinking · Permit FD-04523
Score based on 11 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history11 on record
2026
May 29, 2026RoutinecleanA
No violations noted at time of inspection.Predefined Comment: No County legal action will result from this inspection.Of note: PIC stated the cove base in the dish pit will be fixed in July.
Feb 11, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.No violations noted at time of inspection. Calibrated thermometer. Discussed re-attaching the cove base near the dish machine.
2025
Sep 30, 2025RoutinecleanA
No violations noted at time of inspection. Calibrated thermometer. Discussed re-caulking the handsink on the left, in the women's restroom and re-attaching the cove base near the dish machine.No County legal action will result from this inspection.
Jul 1, 2025RoutinecleanA
No violations noted at time of inspection. Calibrated thermometer. Discussed removing the nozzle from the end of the hose and the frequency of hood cleaning, which is quarterly.No County legal action will result from this inspection.This inspection was conducted as an Inspection Upon Request (EHR2500211).
Jun 3, 2025Routine2 priority1 foundationall corrected on siteC
Calibrated thermometer.No County legal action will result from this inspection.
Inspector's notes
Observed no paper towels at the handwashing sink at the cook-line. Employee provided paper towels. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed cooling, blanched bacon in walk-in cooler with an internal temperature of 68-74F, probe thermometer, verified by PIC. The bacon was blanched at 3:40 am, 8 hours prior to inspection. Half of the bacon was placed into a very deep, covered plastic container and the other half was divided into 2 shallow covered containers and stacked on a rack in the walk-in cooler. The bacon failed to cool to 41F in 6 hours. PIC discarded the bacon, see embargo form. Discussed the procedure and times/temps for cooling. PIC will retrain employees. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.
Inspector's notes
Observed cut tomatoes, cut lettuce, deli turkey, and white gravy cold holding in the cook-line prep cooler with internal temperatures of 46-48F, probe thermometer, verified by person in charge (PIC). According to PIC, the TCS foods were recently stocked. PIC placed the TCS foods into the walk-in cooler to rapidly cool to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.
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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.
Feb 3, 2025RoutinecleanA
Calibrated thermometer. No violations noted at time of inspection. Emailed the Norovirus handout out from Public Health. Discussed removing the nozzle or hose with attached nozzle from the mop sink faucet when not in use.No County legal action will result from this inspection.
2024
Oct 14, 2024RoutinecleanA
No County legal action will result from this inspection.Calibrated thermometer. Discussed backflow preventers and downstream shut off valves.
Jun 7, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed and receivedReviewed and discussed cooling methods and datemarking with person in charge.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. Weneed a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:??Contact your inspector using the phone number or email on your last inspection report to review, or??Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form atthe below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Award: A,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Joseph L.
Mar 12, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed and receivedOn July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. Weneed a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:??Contact your inspector using the phone number or email on your last inspection report to review, or??Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form atthe below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Food Manager Licenses: 1,Embargo Lbs: 0,Award: A,Signer: Natalie K
2023
Oct 27, 2023Routine1 coreA
This establishment received a(n) A Grade and had 0 Priority and 0 Priority Foundation violations on this inspection.Calibrated thermometer.No County legal action will result from this inspection.The inspection report was emailed and confirmed during the inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Signer: Joseph Lehrich
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability >>> Observed missing floor grout at the cook-line, dish pit and prep area. Observed rust and corrosion on walls in the walk-in freezer and cooler. Also observed gaps in between the metal cove base and/or floor and walls throughout the kitchen. Discussed repairing the floors/walls/ceilings to deter pests and pathogen growth. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Correct By: Correct Prior To Next Routine Inspection
Aug 10, 2023Routine2 priorityall corrected on siteC
This establishment received a(n) C Grade and had 2 Priority, 0 Priority Foundation violations on this inspection.Calibrated thermometers.The air conditioning in the kitchen does not appear to be working or not working effectively. There are 1-2 portable units in use. Discussed the possibility of the ambient air temperature affecting the temperature of TCS foods on the cook-line. All cold holding equipment observed to be at 41F or less during the inspection. Paper embargo form provided to PIC.No County legal action will result from this inspection.The inspection report was emailed and confirmed during the inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: C,Embargo Lbs: 23,Signer: Joseph Lehrich
PRIORITY VIOLATION-3-501.14, P: Cooling. >>> Observed 3 covered, shallow plastic trays of blanched bacon in the walk-in cooler with internal temperatures of 54-66F, probe thermometer, verified by person in charge (PIC). The bacon was blanched the evening prior to the inspection, at 8:30 pm according to the label. According to PIC and other labels observed on prepped food, the latest that the cooling process started was around 4 am, the morning of the inspection (more than 6 hours). PIC voluntarily discarded the bacon, see embargo form. Discussed cooling times, temperatures, and the procedure for cooling TCS foods. TCS foods must cool from 135-70F in 2 hours and to 41F in the next 4 hours. Cooling should be in the walk-in cooler/freezer in shallow, loosely covered metal containers if available. PIC will retrain employees on the cooling procedure and ensure that the bacon is cooling in the walk-in immediately after being blanched. >>> 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. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. >>> Observed sliced tomatoes, cut lettuce, country gravy, American cheese, and roasted tomatoes cold holding in the top of the cook-line prep cooler with internal temperatures of 47-50F, probe thermometer, verified by PIC. The TCS foods may be in the danger zone (41-135F) due to the ambient air temperature at the cook-line without adequate temperature control in the kitchen. According to PIC, the TCS foods were stocked in the prep cooler less than 4 hours prior to the inspection. Ice used to rapidly cool the food to 41F or less. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. >>> 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. Correct By: Corrected At Time Of Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →