Wal-Mart
A+Cutting Edge240 W Baseline Rd, Mesa 85210
Food Establishment - Eating & Drinking · Permit FD-10962
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history9 on record
2026
May 8, 2026Routine1 coreA+
No County legal action will result from this inspection. Report emailed.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Inspector's notes
Observed that one of the four hand sinks in the deli kitchen has a leak. The person in charge (PIC) opened a ticket for repairs at time of inspection. Please use the other three hand sinks until repairs are made. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Jan 7, 2026RoutinecleanA+
No County legal action will result from this inspection. Report emailed.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Person in charge (PIC) stated they use both time and temperature as a control for safety in the deli hot-holding area. Inspector asked PIC to write a policy that describes how they use time as a control. Inspector went over the different options and left a paper and digital copy of the guidance document.
2025
Sep 23, 2025RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Predefined Comment: No violations noted at time of inspection.
May 8, 2025RoutinecleanA+
No County legal action will result from this inspection. Report emailed.
Jan 9, 2025Routine1 foundationall corrected on siteB
No County legal action will result from this inspection.After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation.
Inspector's notes
Observed TCS foods with internal temperatures ranging from 116-133*F when measured with a probe thermometer, including: chicken wings, boneless wings, taquitos, wedge fries, beans, potatoes, corn and mac and cheese. PIC stated the foods were on time as a control but no timestamp was observed on the foods. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.
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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.
2024
Sep 23, 2024Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.After discussion with the person in charge, it has been determined that the root cause of the violation was training staff which resulted in the violation.
Inspector's notes
Observed fried chicken breasts with internal temperatures observed at 27*F, 68*F and 102*F. Observed the outer edges of the breasts at 165*F or above and other cuts of chicken cooked to 165*F or higher. Per PIC, wings, legs, and thighs are supposed to be cooked in one fryer and breasts are to be cooked in the other since they have different cook time requirements. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code (165*F for chicken). PIC placed the undercooked breasts into the fryer to continue cooking. Observed a final cook temp of 165*F on all chicken pieces at the time of inspection. Advised PIC preparing all cuts of chicken in the same fryer at the same time may be overloading the fryer so inner portions may not reach high enough fry temps. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-401.11 - Priority: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking.
May 22, 2024RoutinecleanA+
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.A copy of the report was emailed to the manager.No County legal action will result from this 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-181Award: Cutting Edge A+,Embargo Lbs: 0,Signer: Ty Wheadon
Jan 19, 2024Routine1 priorityall corrected on siteB
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.A copy of the report was emailed to the manager.No County legal action will result from this 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-181Award: B,Embargo Lbs: 0,Food Manager Licenses: 5,Signer: Chanon D. Brinkerhoff
PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking. ------ Observed chicken breasts with rib meat that were fried and placed on the drain rack for immediate service to customers. The cook stated the chicken was fully cooked. Inspector measured internal temperatures of chicken breasts at 101*F, 131*F and 144*F with a probe thermometer. PIC had the undercooked chicken breasts placed back into the fry basket to continue cooking until the final temperature was measured at 165*F. The PIC stated that cooking time for the tenders would be increased for the next batch or fried in smaller batches. No cooking temperatures had been taken by the cook for either batch. When cooking chicken, ensure that the internal temperature at the thickest part reaches at least 165*F before serving. The manager stated the breasts would be cooked for a longer time and cooking temperatures would be verified with a probe thermometer. Correct By: Corrected At Time Of Inspection
2023
Sep 15, 2023Routine1 coreA+
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.A copy of the report was emailed to the manager.No County legal action will result from this 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-181Award: Cutting Edge A+,Embargo Lbs: 0,Food Manager Licenses: 3,Signer: Travis Babcock
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------- Observed a steady leak from the hand washing sink near the fryers. Repair leak so the faucet remains off when not in use prior to the next routine inspection. Correct By: Correct Prior To Next Routine 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 →