Midwestern Meats
A4308 E Main St, Mesa 85205
Food Establishment - Meat Market · Permit FD-23-03566
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
Apr 16, 2026RoutinecleanA
report emailedPredefined Comment: No County legal action will result from this inspection.
Jan 6, 2026Routine1 coreall corrected on siteA
report emailed.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
proper sanitizer concentration at the towel buckets reviewed. noted at 0 ppm. manager drained and refilled the sanitizer. multiquat at 200 ppm established. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
2025
Sep 23, 2025Routine1 foundation1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Copy of inspection provided to PIC via email.
Inspector's notes
Observed multiple spray bottles without a label on that were located throughout the kitchen/cutting area. Per PIC, all the unlabeled bottles had windex, water or oil inside. PIC labeled all chemical spray bottles at time of inspection. Corrective Action: Corrected at time of inspection.
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7-102.11 - Priority Foundation: Common Name-Working Containers
Inspector's notes
Observed multiple wet wiping cloths at various locations around the kitchen and cutting area. PIC put all wet- wiping cloths inside a bucket with sanitizer solution at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.
Apr 23, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.Copy of inspection provided to PIC via email.
Inspector's notes
At time of inspection, no CFPM was on site. 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.
Jan 28, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Copy of inspection provided to PIC via email.
2024
Aug 20, 2024Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.Copy of inspection provided to PIC via email.
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.
Apr 9, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.FDA 01 2-102.12(A), C – Certified Food Protection Manager• No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager.• The certified food protection manager certificate is deemed not to be from an accredited program. Copy of inspection provided to PIC via email. Notes:The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: 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 or call 602-506-6824.No County legal action will result from this inspection.Award: A,Signer: Rene Chacon
2023
Aug 29, 2023Routine1 priority2 coreB°
OC Reinspection, Meat market Class 4. Inspection conducted with owner Marcos P. Establishment was open and operating at the time of inspection.Inspection report emailed to owner.A remodel permit was created for the remaining work needing to be done.***Floor sinks within walk-ins will need to be inspected during routine inspections. Discussed requiring a back water valve for any problems that may occur in the future. Discussed with supervisor Daenon B.***USDA (processing plant #1088) inspects the meat processing room each Thursday.***Toilet seats must be of the hinged open front-front type or split u-shaped in all restrooms. Provide U-shaped toilet seats in the restrooms (IPC §420.3)***Provided owner with contact information to the department's variance program for beef jerky. Beef jerky is not to be sold out of temperature and cannot be kept longer than 7-days.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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) Note: 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 or call 602-506-6824.No County legal action will result from this inspection.Award: Re-Inspection,Signer: Marcos P.
Core-4-402.11, C: Fixed Equipment, Spacing or Sealing 1) Provide a splash guard to the left side of the hand sink next to the 3-compartment sink. Correct By: Correct Prior To Next Routine Inspection
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Replace the current hose set-up at the prep sink within the meat processing room. Provide a standard faucet. 2) Provide a hose bibb vacuum breaker backflow device for the spigot in the meat processing room. 3) Provide a floor sink for the Rational combi oven in the beef jerky room. Drain line must not drain to the mop sink. 4) Provide a reduced pressure assembly backflow preventer (ASSE 1013) upstream of the Rational combi oven in the beef jerky room. Ensure backflow is installed before the connection point of the water line and chemicals. Provide a relief valve below the RPZ backflow device. Route to the floor sink. 5) Provide a 1-inch air gap for all drain lines above the mop sink, floor sink and hub drains. Correct By: Correct Prior To Reinspection
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods 1) Replace FRP behind the mop sink. Extend the FRP up past the mop and broom holder near the mop sink. 2) Provide a micro switch for the roll up delivery door. A light switch may not be used in lieu of a micro switch. 3) Repair any holes within the walls, add missing rubber vinyl cove base/tile throughout (includes front service area of meat department, and restrooms). 4) Finish adding in brighter light bulbs (LED) and replace all missing/burnt out lights. Ensure all lights have a light shield. 5) Remove the plastic table in the beef jerky room. Provide an NSF stainless steel table. 6) Walk-in units: Seal in all holes (CAM buttons), repair rust damage using silver colored rust oleum, replace rusted shelving (use epoxy shelving), provide missing thresholds, replace rusted grates, remove wood pallets (replace with dunnage racks), repair any water leaking from the lines behind the fans (noticed ice buildup), provide damaged or missing metal cove base. 7) Provide a door sweep for the roll up delivery door. 8) Repair all flooring within the walk-in coolers/freezers, and facility where it is worn to aggregate. Flooring must be smooth, easily cleanable, durable and non-absorbent. 9) Provide any missing escutcheon plates and clean out covers. Correct By: Correct Prior To Reinspection
Jul 26, 2023Routine1 priority2 coreB°
OC inspection, meat market. Inspection conducted with owner Marcos P. Establishment was open and operating at the time of inspection. Inspection report emailed to owner.This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.***Floor sinks within walk-ins will need to be inspected during routine inspections. Discussed requiring a back water valve for any problems that may occur in the future. Discussed with supervisor Daenon B.***USDA (processing plant #1088) inspects the meat processing room each Thursday. ***Provide a prep sink in the meat department area. May be installed next to the 3-compartment sink. Ensure drain line runs independent to the floor sink (MCEHC §8.1.8g (1), (a)).***Toilet seats must be of the hinged open front-front type or split u-shaped in all restrooms. Provide U-shaped toilet seats in the restrooms (IPC §420.3)***Provided owner with contact information to the department’s variance program for beef jerky. Beef jerky is not to be sold out of temperature and cannot be kept longer than 7-days. Correct all noted items prior to reinspection on 8/29/2023This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select Pay a Fee at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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) Note: 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 or call 602-506-6824.No County legal action will result from this inspection.Award: Not Participating,Review Complete: CHECKED,Review Notes: RA-DB,Signer: Marcos P.
Core-4-402.11, C: Fixed Equipment, Spacing or Sealing 1) Provide a splash guard to the left side of the hand sink next to the 3-compartment sink. Provide splash guards on both side of the hand sink next to the meat grinder. 2) Provide a bead of silicone behind all sink fixtures Correct By: Correct Prior To Reinspection
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Repair/replace the AVB backflow device on the mop sink faucet. Water was observed leaking from the AVB. 2) Replace the current hose set-up at the prep sink within the meat processing room. Provide a standard faucet. 3) Provide a hose bibb vacuum breaker backflow device for the spigot in the meat processing room. 4) Provide a floor sink for the Rational combi oven in the beef jerky room. Drain line must not drain to the mop sink. 5) Provide a reduced pressure assembly backflow preventer (ASSE 1013) upstream of the Rational combi oven in the beef jerky room. Ensure backflow is installed before the connection point of the water line and chemicals. Provide a relief valve below the RPZ backflow device. Route to the floor sink. 6) Provide a 1-inch air gap for all drain lines above the mop sink, floor sink and hub drains. 7) Repair cold-water handle at the hand sink next to the meat grinder. Correct By: Correct Prior To Reinspection
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods 1) Replace FRP behind the mop sink. Extend the FRP up past the mop and broom holder near the mop sink. 2) Provide a micro switch for the roll up delivery door. A light switch may not be used in lieu of a micro switch. 3) Remove the ceiling fans in the meat department area. 4) Repair any holes within the walls, add missing rubber vinyl cove base/tile cove base throughout. 5) Provide brighter light bulbs (LED) and replace all missing/burnt out lights. Ensure all lights have a light shield. 6) Remove the plastic table in the beef jerky room. Provide an NSF stainless steel table. 7) Walk-in units: Seal in all holes (CAM buttons), repair rust damage using silver colored rust oleum, replace rusted shelving (use epoxy shelving), provide missing thresholds, replace rusted grates, remove wood pallets (replace with dunnage racks), repair any water leaking from the lines behind the fans (noticed ice buildup), provide damaged or missing metal cove base. 8) Provide a door sweep for the roll up delivery door. 9) Repair all flooring within the walk-in coolers/freezers, and facility where it is worn to aggregate. Flooring must be smooth, easily cleanable, durable and non-absorbent. 10) Provide any missing escutcheon plates and clean out covers. 11) Detail clean throughout the facility. Correct By: Correct Prior To Reinspection
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 →