Ihop
BCutting Edge10662 E Southern Ave, Mesa 85208
Food Establishment - Eating & Drinking · Permit FD-16467
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history8 on record
2026
Jul 7, 2026Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Calibrated thermometer. Discussed hot holding for sausage links.
Inspector's notes
Observed individual portioned bags of turkey in the top of the make-line unit ranging from 45*F to 48*F using probe thermometer, verified by person in charge (PIC). PIC stated the turkey has been in the unit since yesterday and discarded the turkey - see embargo form. 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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
Mar 18, 2026Routine1 priority1 foundationall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Calibrated thermometer. Discussed date marking.
Inspector's notes
Observed handwashing sink located in the cook-line with no paper towels. Notified person in charge and they restocked at time of inspection. 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. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed handwashing sink in the cook-line with no soap. Notified person in charge and they restocked soap at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.
Inspector's notes
Observed cooked sausage links being hot held on the flat top grill ranging from 117*F to 125*F using probe thermometer, verified by person in charge. The sausage was cooked ten minutes prior to inspection. 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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.
2025
Sep 26, 2025Routine2 priorityall corrected on siteC
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.Calibrated thermometer. Emailed mop sink handout.
Inspector's notes
Observed roasted tomatoes, cooked sliced turkey, and crepes ranging from 46*F to 58*F in the top of the make-line unit closest to the dish pit. Person in charge (PIC) stated all items were in the unit since yesterday and voluntarily discarded all items - see embargo form. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. ===2ND CONSECUTIVE
Inspector's notes
Observed a hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required
Jun 9, 2025Routine1 priority1 foundationall corrected on siteB
Calibrated thermometer. Discussed the work order for the handwashing sink in the server's station.No County legal action will result from this inspection.
Inspector's notes
Observed no paper towels available at the handwashing sink in the ware washing area. PIC 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 white cheese sauce, hollandaise, poblano hollandaise, sliced tomatoes, and blanched bacon cold holding in refrigeration units on the cook-line with internal temperatures of 56-68F, probe thermometer, verified by person in charge (PIC). According to PIC, the TCS foods have been in the danger zone for less than 3 hours. PIC suspects that the a/c not functioning adequately affected the cook-line cold holding and will rapidly cool the TCS foods 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.
Mar 4, 2025Routine1 priorityall corrected on siteB
Calibrated thermometer.No County legal action will result from this inspection.
Inspector's notes
2ND CONSECUTIVE VIOLATION Observed deep, covered and stacked plastic pans of cooling blanched bacon in the walk-in cooler. The pans labeled 3/3 (blanched the evening prior and initially cooled in reach-in) observed with internal temperatures of 63-79F, and the pans labeled 3/4 (blanched 3 hours prior) observed with internal temperatures of 80-93F, probe thermometer, verified by PIC. PIC discarded the bacon for failing to reach 70F or below in 2 hours, see embargo form. Deep, covered, plastic cambros are not effective containers for heat transfer and air circulation. Discussed the procedure for blanching and cooling bacon, PIC will retrain. Shallow, metal and loosely covered containers facilitate heat transfer, most effectively in the walk-in cooler. 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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Repeat Violation 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.
2024
Oct 16, 2024Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Calibrated thermometer.
Inspector's notes
Observed a deep plastic pan of cooling blanched bacon in the reach-in cooler on the cook-line with an internal temperature of 70-80F, probe thermometer, verified by PIC. According to cook and label on the pan, the bacon was cooked and started cooling 3-5 hours prior inspection. PIC discarded the bacon, see embargo form. Deep, covered, plastic cambros are not effective containers for heat transfer and air circulation. Shallow, metal and loosely covered containers facilitate heat transfer, most effectively in the walk-in cooler. 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.
Mar 21, 2024RoutinecleanA+
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.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 receivedNotes: At the time of inspection the dishwashing machine was not receiving sanitizer. Per the person in charge a work order has been placed and it will be looked at today. Dishwasher has been instructed to use the 3-compartment sink and not use the dishwasher until the machine is receiving sanitizer and measuring: Chlorine 50-100 PPM (dependent on mfg), Quat: 150-400PPM (dependent on mfg). 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: Cutting Edge A+,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Keeley F.
2023
Oct 11, 2023Routine1 coreA+
This establishment is on the Cutting Edge of food safety and was awarded an A+ grade.This establishment received a(n) A+ Grade and had 0 Priority and 0 Priority Foundation violations on this inspection.Discussed air gaps, which must be maintained to have at least 1" of space between the flood rim level of a sink or floor drain and water source (inlet or outlet). Examples are the drain line of ice machines into a floor sink, water faucet above a prep sink, 3-compartment sink drainpipes into a floor sink etc.No County legal action will result from this inspection.The inspection report was emailed and confirmed at time of 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: Cutting Edge A+,Signer: Keeley F.
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability >>> Observed a large hole in the FRP around the hose bibb on the side of the cook-line that closes during the week. Debris and soil observed to be accumulating inside of the wall. Discussed repairing the wall. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed soil and debris accumulations on the floors and walls of the cook-line and dish pit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. 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 →