Mountain Mike's Pizza
B13736 W Bell Rd, Surprise 85374
Food Establishment - Eating & Drinking · Permit FD-23-03515
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 history11 on record
2026
Jun 17, 2026Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed a mechanical warewashing machine washing/rinsing/sanitizing dfood contact surfaces with a chlorine concentration of <50ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels with PIC. Mechanical warewashing machine was reprimed to achieve a chlorine concentration of 50-100ppm. All food-contact surfaces were properly sanitized at time of inspection. 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.
Feb 13, 2026RoutinecleanA
No County legal action will result from this inspection.Discussed usage of QT-40 test strips for sanitizer with PIC.
2025
May 20, 2025Routine1 coreA
No County legal action will result from this inspection.
Inspector's notes
Observed a broken lid on the line prep unit. Educated PIC that a functioning lid is an important part of maintaining cold holding equipment. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
Jan 8, 2025RoutinecleanA
No County legal action will result from this inspection.
2024
Aug 6, 2024Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
Jul 23, 2024Re-Inspection1 foundationB°
No County legal action will result from this inspection.Upon re-inspection cold holding unit has not been repaired, ambient temperature taken with min/max thermometer registered at 48*F. Correct prior to 10-day re-inspection on 8/2/24.
Inspector's notes
Observed a salad bar cold holding unit with a warm ambient temperature and out of temperature TCS food items. Ambient air temperature was taken with min/max thermometer and found to be 54*F-56*F. TCS food items were removed from the unit at time of inspection. Educated PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC may continue to use salad bar for non-TCS items, but any TCS items must be kept on ice bath until unit is fixed. Correct prior to re-inspection on 7/23/24.
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Repeat Violation 4-301.11 - Priority Foundation: 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.
Jul 11, 2024Routine1 priority1 foundationB°
No County legal action will result from this inspection.
Inspector's notes
Observed TCS food items being held in cold-holding units. TCS food items included: raw LA sausages, raw ground beef, shredded cheese, cut leafy greens, cream based dressings, cut melons, and mayo-based deli salads. Internal temperature of food items ranged from 45*F-51*F when taken with internal probe thermometer. Per PIC all food items had been placed in there at 9am when prep began. All TCS foods improperly cold held were discarded by PIC at time of inspection. Educated PIC on maintaining temperature check logs and correct intervals for temperature checking. 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.
Inspector's notes
Observed a salad bar cold holding unit with a warm ambient temperature and out of temperature TCS food items. Ambient air temperature was taken with min/max thermometer and found to be 54*F-56*F. TCS food items were removed from the unit at time of inspection. Educated PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC may continue to use salad bar for non-TCS items, but any TCS items must be kept on ice bath until unit is fixed. Correct prior to re-inspection on 7/23/24.
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4-301.11 - Priority Foundation: 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.
Jan 24, 2024RoutinecleanA°
OC Inspection - E&D Class 3This inspection was conducted with the on site contractors.A PDF copy of this inspection report was emailed to Chuck B. at the time of this inspection.No county legal action will result from this inspection.This establishment is not participating in the award program at this time and had 0 Priority and 0 Priority Foundation violations on this inspection.No county legal action will result from this inspection.This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department’s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, by US Mail, by or phone at 602-506-6824 Option 2. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes. All permit fees are nonrefundable.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: Not Participating,Signer: Chuck B.
Jan 17, 2024Reviewnot scoredclean
Equipment Inspection - E&D Class 3This inspection was conducted with the on site contractors.A PDF copy of this inspection report was emailed to Chuck B. at the time of this inspection.No county legal action will result from this inspection.Complete the following prior to final permit approval;1. DO NOT PAINT ANY FRP ANYWHERE IN THE FACILITY INCLUDING IN THE STORAGE AREA ABOVE THE WALK-IN REFRIGERATOR.2. Provide a separate drain pipe for the ice machine on top of the soda fountain that does not connect to the current waste drain pipe beneath the machine. The new separate drain pipe must empty into the nearby floor sink with a minimum 1 in. air-gap between the end of the pipe and the flood rim of the floor sink.3. Provide a stainless steel side splash between the food prep sink and the adjacent dishwasher drain board.4. Provide side panes for both ends of the exposed salad bar along the front service counter.5. Provide a minimum of a semi-gloss paint finish to the bare particle board on the underside of all the front countertops and caulk and seal all the spaces between the underside of these countertops and the supporting walls underneath.6. Provide a cove base finish at the floor/wall and floor/cabinet junctures in the entire front service area. Also, caulk the spaces between the cove base wall tile and the floor on the opposite ends of this front service area.7. Provide soap and paper towels to all hand sinks in the kitchen and restrooms.
2023
Dec 6, 2023Reviewnot scoredclean
Construction Inspection - E&D Class 4This inspection was conducted with the general contractor.A PDF copy of this inspection report was emailed to Rich H. at the time of this inspection.No county legal action will result from this inspection.Address the following prior to final permit approval;1. Do not use ceramic quarry tile for the cove base at the floor/wall junctures of the walk-in unit. Use the existing stainless steel cove base on the inside of the unit and provide metal cove base on the exposed outside portion of the walk-in unit. If ceramic tile is installed in the floor areas of the walk-in unit, do not cover the cove base. Re-install the cove base on top of the ceramic tile to retain the cove.2. This facility will have a mechanical dishwasher. Provide a minimum 75 gallon capacity water heater.3. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply line to the soda fountain carbonator. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass.4. Provide certified, drinking water safe, RPZ backflow prevention devices for all water supply lines feeding patio mister systems.5. Provide separate, indirect drain pipes that empty into floor sinks with minimum 1 in. air-gaps for the three compartment sink, food prep sink, ice machine, ice bins and all other food and beverage equipment drain pipes.6. Provide a cove base finish at all floor/wall junctures throughout the kitchen, front service area and restrooms.7. Provide a dedicated water line for chemical dispensers in the mop sink area. Mop sink faucets cannot be used to feed chemical dispensers.8. Provide a sneeze guard with side panels for the salad bar and all exposed food items along the front service counter.9. Provide a minimum of a semi-gloss paint finish for all bare wood including the underside of countertops and bar tops.Award: Not Participating,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0
Aug 29, 2023Reviewnot scoredclean
Plumbing Inspection - E&D Class 4This inspection was conducted with the general contractor.A PDF copy of this inspection report was emailed to Rich H. at the time of this inspection.No county legal action will result from this inspection.Address the following prior to final permit approval;1. Do not use ceramic quarry tile for the cove base at the floor/wall junctures of the walk-in unit. Use the existing stainless steel cove base on the inside of the unit and provide metal cove base on the exposed outside portion of the walk-in unit. If ceramic tile is installed in the floor areas of the walk-in unit, do not cover the cove base. Re-install the cove base on top of the ceramic tile to retain the cove.2. Position the hand sink in the bar area so that it is visible from all portions of the bar.3. This facility will have a mechanical dishwasher. Provide a minimum 75 gallon capacity water heater.4. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply line to the soda fountain carbonator. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass.5. Provide certified, drinking water safe, RPZ backflow prevention devices for all water supply lines feeding patio mister systems.6. Provide separate, indirect drain pipes that empty into floor sinks with minimum 1 in. air-gaps for the three compartment sink, food prep sink, ice machine, ice bins and all other food and beverage equipment drain pipes.7. Provide a cove base finish at all floor/wall junctures throughout the kitchen, bar and restrooms.8. Provide a dedicated water line for chemical dispensers in the mop sink area. Mop sink faucets cannot be used to feed chemical dispensers.9. Provide a minimum of a semi-gloss paint finish for all bare wood including the underside of countertops and bar tops.
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 →