La Quinta Inns and Suites
A°902 W Grove Ave, Mesa 85210
Food Establishment - Eating & Drinking · Permit FD-23-06368
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history7 on record
2026
Jun 22, 2026Routine1 coreA°
No County legal action will result from this inspection. Report emailed.
Inspector's notes
There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. 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
2025
Nov 21, 2025Routine1 foundation1 coreB°
No County legal action will result from this inspection.
Inspector's notes
No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation *Third consecutive repeat violation* 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
No paper towels observed at the hand wash sink. 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. PIC provided hand drying provision for handwash sink 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.
May 15, 2025Routine2 priority1 coreC°
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspector's notes
Establishment does not have a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation *Second consecutive repeat violation* 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 RTE egg omelets in the steamer holding at 108-110*F, and sausage patties at 113-120*F when measured with a probe thermometer. PIC stated the sausages were reheated approximately 45 minutes prior and are voluntarily discarded since it was the end of the breakfast service. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. PIC had the sausage patties and omelets discarded at the time of inspection. Corrective Action: Corrected at time of inspection.
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Repeat Violation *Third consecutive repeat violation* 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.
Inspector's notes
Observed hard boiled eggs stored at room temp holding at 55-58*F when measured with a probe thermometer. PIC stated the eggs are continually replenished throughout service since 6am and are not carried over to the next day. All TCS foods improperly cold held were discarded by PIC at time of inspection (see embargo). 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. Advised PIC to store TCS foods in or on ice baths or utilize time as a control to keep foods properly maintained at 41*F or below. PIC discarded the eggs at the time of inspection. Corrective Action: Corrected at time of inspection.
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Repeat Violation *Third consecutive 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.
2024
Aug 6, 2024Re-Inspection1 coreA°
No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Inspector's notes
Establishment does not have a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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
Jul 26, 2024Routine2 priority1 foundation1 coreC
A re-inspection will take place on 8/2/2024 to ensure priority foundation violation #48 has been corrected.No County legal action will result from this inspection.
Inspector's notes
Establishment does not have a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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 RTE sausages in the steamer holding at 109*F when measured with a probe thermometer. PIC stated the sausages were reheated approximately 1 hour prior and were voluntarily discarded since it was the end of the breakfast service. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
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Repeat Violation *Second repeat violation* 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.
Inspector's notes
Observed hard boiled eggs stored at room temp holding at 68*F when measured with a probe thermometer. PIC stated the eggs are continually replenished throughout service since 6am and are not carried over to the next day. All TCS foods improperly cold held were discarded by PIC at time of inspection (see embargo). 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. Advised PIC to store TCS foods in or on ice baths or utilize time as a control to keep foods properly maintained at 41*F or below. Corrective Action: Corrected at time of inspection.
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Repeat Violation *Second 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.
Inspector's notes
Observed a 4" water damaged quat test strip the PIC stated was the only available quat test strip to test sanitizer concentration. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.
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Repeat Violation *Second repeat violation* Re-inspection scheduled for 8/2 to ensure test strips have been purchased. 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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 21, 2024RoutinecleanA°
OC re-inspection for a Class 3 10+ E&D permit was conducted with manager Lizbeth M. by appointment. The establishment is still approved to operate. No items for correction. MCESD inspection report was delivered via email. No County legal action will result from this inspection.
Jan 8, 2024Routine2 priority2 foundationC°
OC inspection for a Class 3 10+ E&D permit was conducted with manager Mark O. by appointment. The establishment was open and operating at time of inspection. 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.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.This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection. Please correct the listed items prior the OC re-inspection within 30 days. 1) Provide a separate food preparation sink in the kitchen for washing apples prior to service. A separate stainless-steel NSF approved food preparation sink is required as determined by the Department for the proper rinsing/thawing of food items. Drain lines must be indirectly plumbed with an approved minimum 1-inch air gaps. (MCEHC §8.1.8g (1), (a)). The alternative is to eliminate apples from the menu options permanently. MCESD inspection report was delivered via email. No County legal action will result from this inspection.Award: Not Participating,Signer: Mark Olson
PRIORITY VIOLATION-3-501.16(A)(1), P: 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. -------- Observed cooked sausages and cooked eggs at the buffet in the steam unit measuring between 109-120' F. The products had been out for less than 2 hours. The employee remove the products and reheated them to 165' F at time of inspection. Advised the PIC that all hot held TCS foods must be maintained at 135' F minimum during service. Correct By: Corrected At Time Of Inspection
Priority Foundation-6-301.11, Pf: 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. ------- Observed no hand soap in the men's public restroom at time of inspection. Management provided soap to the sinks at time of inspection. Advised the PIC that all handwash sinks must be supplied with soap at all times to ensure staff and customers can properly wash their hands. Core-5-202.12 (B-D), C: Handwashing Sinks, Installation; Faucet Approved/Installed. 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. -------- Adjust the metered handwash sinks in public women's restroom to ensure they maintain on for 10 seconds minimum. Priority Foundation-6-301.12, Pf: 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. -------- Observed no paper towels at the kitchen handwash sink. Management provided paper towels at time of inspection. Advised the PIC that all handwash sinks must have a proper hand drying provision at all times to ensure staff can properly dry their hands. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. --------- Observed hardboiled eggs and a milk container out for buffet service measuring between 53'-54' F. The employee placed the products on ice at time of inspection. Advised the PIC that all cold TCS foods that are out for buffet service must be kept at 41' F or below. It is recommended to utilize ice baths with refrigeration is not present. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 quaternary ammonia sanitizer at the three compartment sink, but no corresponding test strips. Please provide test strips prior to the re-inspection. Advised the PIC that all sanitizer solutions must have corresponding test strips to ensure the proper concentrations is being used. Core-4-204.120, C: Equipment Compartments, Drainage 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 →