The Mission Restaurant
A°3815 N Brown Ave, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-13474
Score based on 10 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history10 on record
2026
May 7, 2026RoutinecleanA°
No County legal action will result from this inspection.No violations noted at time of inspection. Discussed ice machine. Discussed juice machine.
Jan 21, 2026RoutinecleanA°
No County legal action will result from this inspection.Discussed beverage dispenser cleaning frequency.Discussed consumer advisory.Discussed parasite destruction.
2025
Oct 31, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed dirty rice, browned butter, and garlic cream sauce in walk-in cooler seven days or more past the date of preparation. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.
Jul 15, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Provided bodily fluid clean up instructions. Discussed restricted use of carpeted mats in the kitchen. Reviewed and provided ROP and HACCP variance guidelines. Discussed time as control written policy when time as control only is used. Discussed re-grouting the tiled floor in the back kitchen to repair deep grooves and prevent build up of organic matter or accumulation of standing water.
Feb 19, 2025Routine1 priority1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
At time of inspection, the bar handwashing sink was blocked by a box of limes, induction burner, and an empty lime cambro. The handwashing sink must be kept easily accessible at all times of bar operation.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
In the walk in cooler, observed a large plastic cambro of cooked tomato-based salsa at 70-81*F. Per manager it had been cooling for 3.5 - 4 hours. Establishment did have an ice wand in the deep container but the ice wand had melted. Discussed proper cooling procedures and monitoring cooling with PIC. Salsa was embargoed.
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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. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Predefined Comment: 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.
2024
Oct 24, 2024Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
In the bar, observed a catch tray and food debris in the handwashing sink. The handwashing sink must not be used as a dump sink and only used for handwashing. Employee removed the catch tray and food debris.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.
Inspector's notes
This is the 2nd consecutive violation. In the walk in cooler, observed a box and a carton of whole, raw eggs stored on the shelf above ready to eat, cooked meats. Chefs moved eggs to proper storage.
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Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Inspector's notes
In the bar, observed 6 bottles of various juices and cocktail mixes stored directly in the ice used for consumption. Ice was discarded and bottles were moved to the cooler.
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PRIORITY VIOLATION-3-303.11 - Priority: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Corrective Action: Corrected at time of inspection.
Aug 13, 2024Re-Inspection1 coreA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.Observed no pest activity at time of inspection. Violation has been corrected. Discussed monitoring and preventative measures.
Inspector's notes
Observed a crack on the three compartment sink drain board. Three compartment sink faucet does not stop leaking while turned off. Observed a leak in the spraying sink by the dishwashing machine. All plumbing fixtures must remain in good repair. Please have these fixtures repaired. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Jul 26, 2024Routine2 priority1 foundation1 coreC°
Predefined Comment: No County legal action will result from this inspection.Discussed date marking with chef.Re-inspection for the pest activity will be scheduled for 8/7/2024.
Inspector's notes
In the walk in cooler, observed several open cartons of raw, whole eggs stored on the shelf directly above raw green beans and ready to eat salsas.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed kitchen dishwashing machine at less than 50 ppm of chlorine upon initial inspection and after 2 fresh cycles. Dishwashing machine must be kept at a minimum of 50ppm of chlorine and kept in the concentration range as stated on the container. Until unit is testing at 50-100 ppm, establishment will be utilizing the 3 compartment sink for all dishwashing. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Behind the food prep table by the walk in cooler, observed 20+ roaches. Establishment must remain free of pests. Reviewed pest control with PIC. Corrective Action: Correct prior to re-inspection.
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6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence
Inspector's notes
Observed a crack on the three compartment sink drain board. Three compartment sink faucet does not stop leaking while turned off. Observed a leak in the spraying sink by the dishwashing machine. All plumbing fixtures must remain in good repair. Please have these fixtures repaired. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Mar 26, 2024Routine2 priority2 foundationall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed. Notes;Discussed cooling methods. 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Food Manager Licenses: 4,Embargo Lbs: 140,Award: Not Participating,Signer: Laura M.
Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. Upon review of the shell stock tags, observed no discard/last used dates on the back of the tags. The date the last item is discarded or sold is required to be written on the back of the tags. Reviewed tag procedures with manager. Dates were added to recent tags. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.14, P: 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. In the walk in cooler, observed Chicken stock cooling at 115*F after being in the cooler for 3.5 hours. Observed tomato salsa at 95*F after 2.5 hours of cooling. Observed arepa sauce with cooked veggies and dairy at 85-125*F after 2 hours of cooling. Observed Cooked cashew sauce at 90-130*F after 2 hours of cooling. Observed cooked pork shoulders at 73-85*F after 5.5 hours of cooling. All cooling TCS foods are required to be below 70*F within the first two hours and below 41*F after a total of 6 hours. Foods that did not properly cool were embargoed. Discussed proper cooling methods and techniques. 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. 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. In the cold holding prep unit nearest the dishwashing area, observed tomato salsa at 48*F, cooked short rib at 53*F, cooked pork at 48*F, pozole soup at 48*F, and pork belly at 50*F. All time/temperature controlled for safety (TCS) foods that are in cold holding are required to be kept at 41*F or below. The cooked pork, short rib, and pozole soup were placed in the unit 4.5 hours ago and were embargoed. Pork belly and salsa were placed in the unit less than 4 hours ago and were moved to the walk in cooler to cool. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. At time of inspection, cold holding prep unit nearest the dish area was holding TCS foods and holding at 43*F on inspectors min/max thermometer. All cold holding equipment that is used for TCS foods must be kept at 41*F or below. Foods were removed from unit. Establishment will utilize other equipment unit the cooler is repaired. Correct By: Corrected At Time Of Inspection
2023
Dec 12, 2023Routine2 coreA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed. Notes: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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Food Manager Licenses: 4,Award: Not Participating,Signer: Laura M.
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed a small leak in the faucet of the 3 compartment sink. Please ensure plumbing fixtures are kept in good repair. Correct By: Correct Prior To Next Routine Inspection
Core-6-202.11, C: Light Bulbs, Protective Shielding Observed fluorescent lights above the food prep table in the kitchen without a protective shielding/cover. Please ensure that all non-shatterproof lights are covered in the kitchen. 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 →