Wendy's
A+Cutting Edge10714 E Southern Ave, Mesa 85208
Food Establishment - Eating & Drinking · Permit FD-16179
Score based on 6 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history6 on record
2026
Mar 17, 2026Routine1 coreA+
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.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
2025
Nov 17, 2025RoutinecleanA+
No County legal action will result from this inspection.No violations noted at time of inspection. Reviewed date marking.
Mar 4, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed various cheeses such as sliced American, asiago and muenster, and shredded cheddar cold holding in the top of the sandwich make-line, with internal temperatures of 54-62F, probe thermometer, verified by PIC. According to PIC, the sandwich station was recently restocked and suspects that the cheese is stacked too high in the pans. The cheese will be placed into the walk-in to cool to 41F or less. Discussed verifying the temperature of TCS food more frequently. 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.
2024
Sep 17, 2024Routine2 priorityall corrected on siteC
No County legal action will result from this inspection.Calibrated thermometer. Discussed the freezer under the hot holding area.
Inspector's notes
Observed the low temp mechanical dish machine with a concentration of 0 ppm chlorine on recently washed dishes in the dish machine. The dish machine was ran through additional cycles and the chlorine concentration remained at 0 ppm, verified with inspector and person in charge's (PIC) test strips. There appeared to be air in the line which did not allow the chlorine to be dispensed. PIC will have recently washed dishes sanitized and will use the 3-compartment sink to manually sanitize until the dish machine has a chlorine concentration of 50-100 ppm. Discussed having an employee test the chlorine in the dish machine, before it is used to sanitize dishes. 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
Observed spicy chicken nuggets hot holding under the warmer with an internal temperature of 106-120F, probe thermometer, verified by PIC. According to PIC, the nuggets were hot holding for 20 minutes. PIC voluntarily discarded, see embargo form. Discussed cooking less chicken at a time to prevent holding them when at least 135F is not being maintained. Cooking or hot holding food that follows temperature abuse may not make the food safe. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Mar 21, 2024Routine1 foundation1 coreall corrected on siteB
This establishment received a(n) B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection. 2 core violations.No County legal action will result from this inspection.Report emailed and receivedCore-2-102.12(A), C: Certified Food Protection Manager. Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. 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: B,Embargo Lbs: 0,Food Manager Licenses: 0,Signer: Katelynn I.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. >>>Observed chili at the front of the store missing date marking. Per the person in charge it was made this morning. Also observed in the walk-in two containers of cut tomatoes on the rack to the right of the door and one container of cooked sausage on the rack on the left furthest from the door missing date marking. Per the person in charge they were prepped today. The person in charge put date marking stickers on all food items at time of inspection. ===TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises >>>Observed in the walk-in, one box of vanilla cream mix and two boxes of Hubert's lemonade sitting on the floor. Notified person in charge and they moved the boxes off the ground. ===Protected from contamination in clean, dry location 6 inches above floor Correct By: Corrected At Time Of Inspection
2023
Oct 11, 2023Routine1 foundationall corrected on siteB
This establishment received a(n) B Grade and had 0 Priority and 1 Priority Foundation violations on this inspection.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: B,Signer: Jason B.
Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: 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. >>> Observed sliced and shredded lettuce, sliced tomatoes, and various cheeses on the sandwich line without a label and time for the TILT policy. According to PIC, the TILT policy has a 4 hour hold time for TCS foods and the "on-line" label must be printed and placed on the containers when the sandwich line is stocked starting at 10:30am. The cheeses, tomatoes and lettuce will be discarded by 1:30 pm and PIC will retrain employees to label and discard TCS foods at the required times. Food under time as a control must be marked or otherwise identified to indicate the time that is 4 hours past the point the PHF/TCS was removed from temperature control. TCS foods held in the danger zone (41-135F) must be labeled and discarded at the correct time to prevent foodborne illness from pathogen growth/toxin production. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
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 →