Morning Glory Restaurant
A9221 E Baseline Rd, Mesa 85209
Food Establishment - Eating & Drinking · Permit FD-23-03820
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 history11 on record
2026
Jun 17, 2026RoutinecleanA
No County legal action will result from this inspection.No violations noted. Inspection report emailed.
Mar 17, 2026Routine1 priority1 foundationall corrected on siteB°
No County legal action will result from this inspection.Inspection report emailed.
Inspector's notes
Observed chicken noodle soup and cream cheese frosting in the walk-in dated 3/9. Observed mayo sauce made with mayo that states "refrigerate after opening" dated 2/27. All ready-to-eat, TCS (time and temperature controlled for safety) 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 items were discarded at 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.
Inspector's notes
Observed cut watermelon, cantaloupe, and honeydew melon in the top of the cooler on the line with internal temperatures ranging from 50-53*F when measured with a probe thermometer. According to person in charge, melon was cut about an hour prior and placed in the unit. Observed crab meat in the bottom of the cooler on the cook line with an internal temperature of 55-60*F. According to PIC, crab was thawed under running water and placed in the unit. Discussed cooling all TCS foods after prep and thawing in the walk-in until the internal temperature is 41*F before placing in coolers on the line. Melon and crab were moved to the walk-in with lids removed to cool at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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.
2025
Nov 21, 2025Routine1 foundationB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed immitation crab, pico de gallo, chicken noodle soup, ham without a date stored in prep table. According to PIC, items were prepped 4 days prior to inspection report and were date marked at time of inspection.
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3-501.17 - Priority Foundation: 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. Predefined Comment: 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).
Sep 11, 2025Routine2 priority1 foundationC°
Predefined Comment: No County legal action will result from this inspection.Provided guidance document for cooling, date marking and proper storage.
Inspector's notes
Observed employee wash hands while wearing gloves. PIC was instructed to remove gloves when washing hands.
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PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 employee crack raw shelled eggs and proceed to cooking without first washing hands. Instructed employee to wash hands and did so at time of inspection. PIC stated eggs would be cracked in small cups prior to prevent cross contamination. Corrective Action: Corrected at time of inspection. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.
Inspector's notes
Observed chilli cooling in deep plastic container with lid on in walk-in cooler.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Predefined Comment: All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling.
May 7, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Hanwashing sink was dispensing 100 *f water and leak was repaired at time of inspection.
May 1, 2025Routine1 priority1 foundation1 coreB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Tempered water at the hand washing sink near grill found at 70*F. Maintain 100F tempered water at all hand washing sinks equipped with a tempering valve. Must repair prior to 5.8.25 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. Addl Notes: No hand towels available at hand washing sink near grill area - maintain single-use hand towels at all hand washing sinks. Corrective Action: Corrected at time of inspection.
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5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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 provided hand drying provision for handwash sink at time of inspection.
Inspector's notes
Observed corn beef 4/20, hard boiled eggs 4/20, sliced ham 4/18 in reach-in cooler more than 7 days past discard date. 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. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: 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).
Inspector's notes
Observed A/C vent leaking water, when in use. Make repairs prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
2024
Dec 4, 2024Routine2 priority2 foundation1 coreC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Certification for current person in charge was not available upon request. All food handling employees did not have food handlers cards. Please obtain within 30 days upon hire.
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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
Inspector's notes
Observed heavy accumulation of dried up deli meat debris on food contact surfaces of deli slicer. According to PIC, deli slicer had not been used within the last day and was disassembled to be properly cleaned. Discussed food code requirements for cleaning frequency on TCS food contact surfaces.
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PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. Predefined Comment: All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing.
Inspector's notes
Observed roman tomatoes, cooked sausage, ham, sauerkraut, stored in reach-in cooler without a date. According to PIC, all items were prepared on 12/1/24 and dated at time of inspection. All RTE/TCS foods were properly date marked at the time of inspection.
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3-501.17 - Priority Foundation: 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. Predefined Comment: 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). 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. Addl Notes: Observed sausage links(11/27) and corn beef (11/21) more than 5 days past their expiration date. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: 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).
Inspector's notes
Observed beef tamales cooling at room temperature in a sheet pan with an internal temperature of 108*F. According to PIC, tamales had been removed from stove 30 minutes prior to inspection. Tamales were moved to walk-in cooler to rapidly chill. Discussed approved cooling methods and provided cooling method guidance document.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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 23, 2024Routine2 priority3 coreC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Employee in charge did not have managers certification available at time of inspection. Please obtain within 90 days. 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
Inspector's notes
Observed cooked gravy with an internal temperature of 110*F cooling on countertop for 3 hours. PIC was instructed to discard. Discussed
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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: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.
Inspector's notes
Observed green taco sauce (sour cream base), chipotle sauce (cream cheese base), cantaloupe, honey dew, honey butter, chopped romaine lettuce, ham, cooked broccoli, pico de gallo, shelled eggs, spring mix, roast beef, corn beef with an internal temperature of 48-66*F in prep table on assembly line. It was determined that TCS foods were filled past the max fill line in addition to the prep table holding ambient air temperature of 48*f. All foods had been previously restocked within 2 hours of inspection and were moved to walk-in cooler to rapidly chill. PIC, made a service call for a technician to make repairs to prep table. Until repairs are completed, adjacent working unit will be used to hold TCS foods.
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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 several towels throughout establishment being stored outside of sanitizer bucket. Please maintain towels in sanitizer bucket when not in use. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Inspector's notes
Observed broken faucet handles in men and womens restroom. PIC, had purchased new faucets and were waiting to install. Please make repairs prior to next routine inspection. Both faucets were operable at time of inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Feb 13, 2024Routine2 priority1 foundationall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 1 Core Violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager. Must obtain within 90 days. Emailed reportNo County legal action will result from this 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Joanna Roberg
PRIORITY VIOLATION-4-501.114, P: 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. Observed employee actively washing dishes in mechanical warewashing machine. Machine was dispensing at 0 PPM of chlorine sanitizer. PIC was instructed to re-wash all dishes and use three compartment sink. Sink was filled to 50 PPM of chlorine sanitizer at time of inspection. Please test regularly to ensure proper levels are maintained. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. Observed dicer stored with clean dishes with accumulation of food debris on food contact surface. Instructed PIC to disassemble and wash properly to remove any food debris. Correct By: Corrected At Time Of Inspection
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 Canadian ham, gravy, hollandaise sauce, ham, roast beef, and corned beef dated for 1/10. According to PIC, employee dated items incorrectly and adjusted the month at time of inspection. Discussed importance of keeping accurate dates to ensure food is discarded within 7 days. Correct By: Corrected At Time Of Inspection
2023
Aug 18, 2023RoutinecleanA°
OC Re-inspection conducted virtually with owner Eusebia and Gerardo R. Establishment was not open and operating. This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Inspection report emailed to owners.***A remodel permit (RM-10853) will remain open for the addition of a second tankless water heater. Establishment is prohibited from using the dish washer and pre-rinser until the remodel has been approved. Water line to dishwasher was disconnected (photos uploaded).This 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,Signer: Gerado R.
Jul 25, 2023Advisorynot scoredclean
OC Inspection, E&D Class 4, 10+ Seating. Establishment was not open and operating at the time of inspection. Conducted inspection with owner Garordo R.Inspection report emailed to ownerPermit is not yet approved.A minor remodel permit was created (RM-10853) for the extension of the hood, new dishwasher, and relocation of the soda equipment. Correct the following items prior to re-inspection:1) Provide the approval/sign off from the city of Mesa/fire marshal for the extension of the hood.2) Provide gas to all equipment under the hood.3) Finish repairing the AC system. At the time of inspection the AC was being repaired.4) Provide an additional tankless water heater (RU160in). Install in tandem with the original tankless hot water heater.5) Lift/elevate the soda system so that it can slope to drain. Provide a rigid drain line with 1-inch air gaps for the drain lines. 6) Provide an evaporator pan or a dry well for the walk-in cooler condensate. 7) Provide an RPZ (ASSE 1013) backflow device upstream of the misting system. Backflow may not be installed in the ceiling. Backflow must be easily accessible and visible for testing and routine maintenance. 8) Provide a dual check valve (ASSE 1022) upstream of the coffee/iced tea maker.9) Test and certify all RPZ backflow devices and provide the test report. 10) Repair the cold water handle at the hand sink (next to the prep sink). Unable to turn cold water on at this hand sink.11) Provide a metal cove base to the wall and floor juncture below the hood.Please contact the Department to schedule a follow-up inspection at 602.506.6980 once violations have been corrected. Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections.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.
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 →