Capriotti's
B°3510 E Baseline Rd, Mesa 85204
Food Establishment - Eating & Drinking · Permit FD-24-02299
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
Apr 21, 2026Routine1 priority1 coreall corrected on siteB°
Inspector discussed with PIC Food policies and rules in relation to Service Dogs inside the premise.Predefined Comment: No County legal action will result from this inspection.Copy of inspection provided to PIC via email.
Inspector's notes
Observed Quat Sanitizer inside 3 compartment sink above 400 ppm. PIC diluted sanitizer solution to the right concentration at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Predefined Comment: Sanitizer was diluted by PIC to approved levels at time of inspection. Predefined Comment: Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020.
Inspector's notes
Observed near cooking area to clear bottle with liquid inside. Per PIC, on bottle had clean water and the other cooking oil. PIC labeled both containers at time of inspection. Corrective Action: Corrected at time of inspection.
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3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Predefined Comment: All bulk food items not easily identifiable must be labeled with common name of food.
2025
Oct 1, 2025Routine1 priorityall corrected on siteB°
report emailed.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed cooked beef/pastrami and shredded chicken pans at 49-54 deg f .in the front service area reach in coolers. also noted cooler lids kept open. discussed with manager on duty. suggested smaller metal pans. recommended to keep cooler lids closed when not in use. please ensure rte/tcs food is kept at 41 deg f . manager removed food. 41 deg f new food pans provided. Corrective Action: Corrected at time of inspection.
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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.
Jun 10, 2025Routine1 coreall corrected on siteA
report emailed.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
bottle of sore throat medicine placed on the food prep. corner. showed manager. manager relocated bottle to a designated shelf at the office. Corrective Action: Corrected at time of inspection.
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7-209.11 - Core: Storage-Other Personal Care Items
Feb 24, 2025Routine1 priority2 coreB°
resources for certified food manager course reviewed with PIC. report emailed.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
please obtain a certified food manager for the establishment. available resources on esd.maricopa.gov reviewed.
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Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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 final warewashing basin at 0 ppm. (in use) discussed the frequency of sanitizer solution being drained and refilled. manager drained and refilled. quat at 200 ppm established. Corrective Action: Corrected at time of inspection.
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Predefined Comment: Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications. PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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.
Inspector's notes
3 sanitizer wiping cloth solution in use. checked . all at 0 ppm discussed with manager. all drained and refilled. quat at 200 ppm prepared/established. Corrective Action: Corrected at time of inspection.
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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. 3-304.14 - Core: Wiping Cloths, Use Limitation
2024
Sep 12, 2024Routine2 priority2 coreC°
report emailed to manager.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed inside the walk-in cooler, raw eggs placed on middle walk-in shelf above cheese and butter. informed pic. manager removed eggs and relocated to a designated lower shelf, corrected. food storage reviewed with PIC.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.
Inspector's notes
observed cooked corn, and sliced ham, turkey, double pans, at 51-54 deg f in the front service areas, reach-in coolers lids left open . also sliced cooked steak at 50-52 deg f . suggested to remove paper from the food pans and utilize metal pans to ensure 41 deg f maintained for the rte/tcs. manager removed double plastic pans. please ensure rte/tcs is kept at 41 deg f . Also in the back food prep. observed an open pan of tuna left in the bottom of the prep. sink. temperature at 55 deg f . informed PIC. removed. please monitor rte/tcs food is kept at 41 deg f .
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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 wet wiping towels at 0ppm. informed manager . manager drained and refilled sanitizer solution. quat ammonia at 200 ppm established.
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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. 3-304.14 - Core: Wiping Cloths, Use Limitation
Inspector's notes
in the cookline, light shield removed . showed pic . please re-install.
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6-202.11 - Core: Light Bulbs, Protective Shielding
May 17, 2024RoutinecleanA
This establishment received a(n) _ AGrade and had0 _ Priority, 0_ Priority Foundation violations on this inspection.No County legal action will result from this inspection.report emailed. 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: A,Embargo Lbs: 0,Signer: Kari-manager on duty
Apr 10, 2024Routine1 foundation1 coreB°
New business owner inspection.Met on-site with Manager, Nicole.The establishment was not open at the time of inspection.This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this 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.Failure to correct all items by MCESD timeframes may result in County legal action.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.Report emailed to NicoleNo county legal action will result from this inspection.Award: Not Participating,Signer: NIcole
Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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. (1) Provide a hand sink at the front counter to support the soup station. Ok to relocate soup station to the grill area where the hand sink is located. In addition to the hand sink requirement, the laminate counter top is not approved for the soup station. Solid surface counter top is a requirement Correct By: Correct Prior To Reinspection
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods (1) At the grill area ceiling and soffit above the soda station must be white in color. The new black finish is not approved in these areas. (2) Re-caulk the grill hood where it meets the walls. Use a metal colored silicone (3) Install ceiling lights shields where missing in the kitchen (4) Have the air curtain on the back door repaired. (5) Repair all coved tile where needed at the mop sink, etc. (6) Caulk all holes in the walls in the kitchen area and mop sink. (7) Replace the torn door gasket on the walk-in refrigerator. 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 →