City of Mesa Rendezvous
A20 E Main St, Mesa 85201
Food Establishment · Permit FD-24-00861
Score based on 4 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history5 on record
2026
2025
Sep 9, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.emailed report
Mar 11, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.emailed
2024
Aug 26, 2024Routine2 priority2 foundationall corrected on siteC
Predefined Comment: No County legal action will result from this inspection.Emailed report
Inspector's notes
Observed soft, cooked bacon and cooked potatoes hot holding on the warming table at internal temperature of 98 deg F for bacon and 121 deg F for potatoes. Cook discarded the potatoes and reheated the bacon to >165 deg F during inspection. Corrective Action: Corrected at time of inspection.
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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 cooked hamburger cold holding at internal temperature of 44 deg F in front portion of reach in unit in the front service area and Roast beef, cooked chicken and sliced pork holding at internal temperature of 45-49 deg F in a reach in unit on the preparation line holding at >41 deg F. Manager informed the food items had been holding since night prior in the unit and discarded. Corrective Action: Corrected at time of inspection.
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Predefined Comment: 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. 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 container of insecticide and bait boxes stored in cleaning storage area. Manager discarded insecticide and bait boxes. Pest control must be performed by a licensed pest control specialist. Corrective Action: Corrected at time of inspection.
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7-202.12 (C) - Priority Foundation: Conditions of Use; Pesticides by certified applicator
Inspector's notes
Observed bottom portion of reach in unit holding temperature at 45.5 deg F on the preparation line. TCS food items cold holding in unit was discarded or redirected to alternate units Manager called for repair Corrective Action: Corrected at time of inspection.
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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.
Mar 6, 2024Routine1 priority2 foundation2 coreB°
OC inspection for a Class 3 10+ E&D permit was conducted with Andrew S. 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 1 Priority, 2 Priority Foundation violations on this inspection.Reviewed certified food manager training and food borne illnesses/symptoms at time of inspection. MCESD inspection report was delivered via email. No County legal action will result from this inspection.Award: Not Participating,Signer: Andrew Sweeney
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed --------- Provide 3/8th inch rubber cove base to the millwork/floor junctures of the front service counter. Correct By: Correct Prior To Next Routine Inspection
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 cook line handwash sink. The manager provided paper towels at time of inspection. Advised the manager that all handwash sinks must be stocked at all times with a hand drying provision to ensure staff can properly dry their hands. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. -------- Observed raw ground beef being stored over fully cooked sausages in the middle refrigerated make table. Observed raw chicken being stored over raw bacon in a small reach-in refrigerator unit. The products were relocated at time of inspection to provide a proper hierarchy storage. Observed no contamination of products at time of inspection. Advised the manager to ensure raw proteins are stored based on their cooking temperature hierarchy to ensure cross contamination does not occur. 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 various cooked meats, cut leafy greens, and hard boiled eggs without date marks. The manager indicated they had been prepared 2 days prior to the inspection. Date marks were added to the products at time of inspection. Advised the manager to ensure all TCS food products are provided with a date on the day they are cooked or prepared to ensure staff know when to properly discard. Correct By: Corrected At Time Of Inspection
Core-4-402.11, C: Fixed Equipment, Spacing or Sealing -------- Re-caulk the sink fixtures to the walls with silicone. Core-4-201.11, C: Equipment and Utensils-Durability and Strength ------- Please replace the residential grade blender and food processor units with NSF, commercial or equivalent. Core-4-101.19, C: Nonfood-Contact Surfaces ------ Repaint the affixed shelving units and wood pieces in the restrooms with semi-gloss paint. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment ------- Replace or repair all torn refrigerator door gaskets, as needed. Correct By: Correct Prior To Next Routine 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 →