Jimmy John's
A1730 W Southern Ave, Mesa 85202
Food Establishment - Eating & Drinking · Permit FD-23072
Score based on 6 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history6 on record
2026
Mar 9, 2026Routine1 coreA
No County legal action will result from this inspection. Report emailed.A pattern of non-compliance is observed for violation #2, 2-102.12(A). 2nd consecutive.
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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***2nd consecutive 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
2025
Sep 10, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.emailed report
Inspector's notes
PIC was unable to provide proof of certified food service manager. Obtain certification and leave at establishment. This is the second consecutive violation. 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
Mar 10, 2025Routine1 foundation1 coreB
No County legal action will result from this inspection.
Inspector's notes
No CFPM onsite at the time of inspection. PIC stated they are working to get their certification. 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 shaved lettuce and cut tomatoes in tightly packed and plastic wrapped containers with internal temperatures ranging from 44-50*F and 48-56*F, respectively. Per PIC, the containers were prepped 3.5 hours prior. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. 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.
2024
Oct 1, 2024RoutinecleanA
No County legal action will result from this inspection.
Jan 23, 2024Routine1 priority1 foundationall corrected on siteB
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.A pattern of non-compliance is developing for Priority violation #14, 4-501.114, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.Core-2-102.12(A), C: Certified Food Protection Manager ------ Establishment did not have certified food protection manager onsite at the time of inspection. Establishment has two CFMs that were not onsite at the time of inspection. Discussed that a CFM must be available at all time to answer food safety questions for employees. Discussed retaining records onsite for CFM and employee food handler certificates. Obtain a CFM from an ANSI certified program prior to the next routine inspection. *fourth repeat violation*A copy of the report was emailed to the manager.No 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Award: B,Embargo Lbs: 0,Food Manager Licenses: 2,Signer: Kora Clark
Repeat Violation 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. ------ In the 3-com sink, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm quat sanitizer when measured with a chemical test strip. Discussed that quat sanitizer concentration should be maintained between 150-400 ppm (per manufacturer’s instructions). Observed the chemical supply bucket empty at the time of inspection. The PIC emptied the solution and refilled the compartment with a solution measuring 200 ppm. *Second repeat violation* Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 an accumulation of food debris on the vegetable dicer blade. PIC stated all items had been cleaned after last use. Discussed maintaining food contact surfaces clean to the sight and touch. PIC moved the dicer blade moved to the dishwasher to be washed, rinsed and sanitized. *Second repeat* Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 multiple soda nozzles with a heavy accumulation of food debris on the inside. Discussed cleaning soda nozzles at a cleaning frequency that prevents buildup. The PIC stated the nozzles would be cleaned this evening. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
2023
Aug 1, 2023Routine1 priority2 foundationall corrected on siteB
This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager ------ Establishment did not have certified food protection manager onsite at the time of inspection. Establishment has one CFM. Discussed that a CFM must be available at all time to answer food safety questions for employees. Discussed retaining records onsite for CFM and employee food handler certificates. Obtain a CFM from an ANSI certified program prior to the next routine inspection. *Third repeat violation*A copy of the report was emailed to the manager.No County legal action will result from this inspection.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-RequestForm-181 or call 602-506-6824Award: B,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Danny Prather
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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. PIC demonstrated testing by swishing the test strip vigorously underwater to obtain a 50ppm reading. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The manager emptied the solution and refilled the compartment with a solution measuring 50ppm. Discussed re-sanitizing any dishes that had recently been washed. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 an accumulation of food debris on the vegetable dicer blade. PIC stated all items had been cleaned after last use. Discussed maintaining food contact surfaces clean to the sight and touch. PIC moved the dicer blade moved to the dishwasher to be washed, rinsed and sanitized. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.15 (A), Pf: 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. ------- In the walk in cooler, observed plastic wrapped containers of cooling shredded lettuce and uncovered containers of cut tomatoes with internal temperatures measuring 47*F with an internal probe thermometer. Observed 6-8 inches of cooling foods in each container with foods tightly paced inside. PIC stated the foods were prepared from lettuce and tomatoes that were stored in the cooler around 9-9:30am. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC separated cooling lettuce and tomatoes into multiple containers which were left uncovered. Correct By: Corrected At Time Of 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 →