Cafe Zupas
A°3420 E Baseline Rd, Mesa 85204
Food Establishment - Eating & Drinking · Permit FD-26362
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 history8 on record
2026
Apr 13, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.
2025
Aug 20, 2025Routine1 priority1 foundation1 coreall corrected on siteB°
report emailed.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed at the food prep. back-room hand washing station. paper towel dispenser not working. showed manager. manager repair. Corrective Action: Corrected at time of inspection.
Show full county text
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.
Inspector's notes
observed cut baked potatoes and cooked shredded beef at 104-111 deg f. showed manager discussed the proper hot holding. manager discarded tcs food and readjusted steam table temp. Corrective Action: Corrected at time of inspection. please monitor proper hot holding for the tcs food.
Show full county text
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
wet wiping cloth left on the food prep. areas/counters. manager obtained sanitizer designated multi quat buckets. please store wet towels in sanitizer. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.
Show full county text
3-304.14 - Core: Wiping Cloths, Use Limitation
Feb 5, 2025Re-InspectioncleanA°
Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Feb 5, 2025Advisorynot scoredclean
re-inspection form emailed to facility GM
Feb 4, 2025Routine3 priority2 foundation2 coreD
report emailed to facility manager. re-inspection 2-5-2025 scheduled. facility manager email revised in Tyler PC. status of the repeated risk factor 22, improper cold holding was discussed with facility manager. per manager additional training for staff will be provided.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
at the food prep. back room, hand washing station, paper towel dispenser is in disrepair. please repair the paper towel dispenser re-inspection scheduled. discussed with manager on duty. Corrective Action: Correct prior to re-inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: at the front foodservice hand washing station, observed food pans placed inside the hand washing sink. informed facility manager. please keep hand washing stations available and accessible for employee hand washing . manager removed pans. Corrective Action: Corrected at time of inspection.
Show full county text
Predefined Comment: 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. 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.
Inspector's notes
facility has automatic dishwasher. and manual multi quat sanitizer dispenser at the final warewashing 3 compartment. checked for sanitizer residual. noted at 0 ppm. informed manager. per manager, both equipment are currently not working. discussed the importance of adequate sanitizer for warewashing. showed staff how to measure sanitizer. manager prepared 3 compartment final basin as wash rinse, and sanitizer to ensure manual warewashing being properly conducted. re-inspection scheduled for 2-5-2025. manager placed a service call for chemical repair company. Corrective Action: Correct prior to re-inspection.
Show full county text
Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.
Inspector's notes
observed 1st bins of soup , temperature at 109-111 deg f . no water in the steam table. discussed with manager the minimum hot holding for on site prepared/served tcs food. manager refilled steam table. soups were reheated to 165 deg f . please monitor hot holding for tcs food. Corrective Action: Corrected at time of inspection.
Show full county text
Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. 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
at the front service sandwich station, checked tcs food temperatures, sliced turkey, sliced deli meats, cut tomatoes. cut lettuce. all food at 52-54 deg f . checked the food pans (deli meats located under the reach-in cooler, all temperatures at 52 deg f . showed manager. manager removed food. please monitor cold holding for on site prepared tcs food. see embargo Corrective Action: Corrected at time of inspection.
Show full county text
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
sandwich station in the front service area , at 52-53 deg f . informed manager to repair or replace. re-inspection scheduled for equipment. please monitor equipment cold holding temperatures. Corrective Action: Correct prior to re-inspection.
Show full county text
Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. 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.
Inspector's notes
observed wet wiping cloth left on the food prep/service stations. checked all red sanitizer designated buckets. noted at 0ppm. discussed the frequency of changing and checking the sanitizer solution. one of the shift leaders removed all towel buckets. manually prepared 200 ppm quat ammonia. Corrective Action: Corrected at time of inspection.
Show full county text
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
the facility warewashing 3 compartment basin, was exhibiting soiled , accumulation of organic debris in all 3 basins and drying boards, showed manager on duty. frequency of cleaning reviewed, manager removed all debris. all cleaned at the time of inspection. Corrective Action: Corrected at time of inspection.
Show full county text
Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-602.13 - Core: Nonfood Contact Surfaces
2024
Jul 1, 2024Routine2 priorityC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed pans of cooked noodles at 58-60 deg f , in the fromt service area, inquired regarding the facility tcs fod cooling starategies. per manager food prepared at 12 pm, manager removed deep plastic tubs, placed food in flat pans and placed in the walk-in cooler. please monitor cooling.
Show full county text
observed deep pans of cooked noodles at 56-62 deg f. informed pic. all transferred to flat pans for proper cooling 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.
Inspector's notes
observed pans of cooked chicken patties in the front sandwich station at 58-63 deg f . pans overfilled reach-in cooler left open. informed manager. all removed. please ensure rte/tcs is kept at 41 deg f .
Show full county text
observed pans of cooked chicken at 58-63 deg f . informed pic. manager removed extra chicken please ensure rte/tcs is kept at 41 deg f. 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.
Jan 3, 2024Routine1 priority1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had _1Priority, _1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.report emailed. 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: Baylen-facility PIC
PRIORITY VIOLATION-2-301.14, P: 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.***************observed as assessing the front food prep. /expo line, cashiering staff, leaving registers after handling money, and with the same gloves proceed to assist in preparing food /placing rte food such as strawberries and sandwiches in bags. observations also included staff scratching their head and nose with food gloves and continuing to food preparation. spend some time with the facility mangers and cookline regarding the proper strategies as far as when to change gloves, and the proper hand washing required as staff are changing task in the front service area. suggested a designated staff just for cashiering as necessary and a designated staff just for final assembly of the customer plates to minimize contamination. manager watched and observed the handwashing violations with district sanitarian immediate staff coaching on hand washing time and frequency provided. please continue to monitor proper hand washing strategies. Correct By: Corrected At Time Of 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.****************no paper towel at the food prep. furthest south prep. station. informed manager. manager refilled. corrected. Correct By: Corrected At Time Of Inspection
2023
Oct 20, 2023Routine1 priority1 foundation2 coreB°
This establishment is not participating in the award program at this time and had _1 Priority, _1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.report emailed. facility GM email added/ updated in AMO. 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Embargo Lbs: 0,Food Handler Cards: 12,Food Manager Licenses: 1,Number of Employees: 12,Signer: Baylen-facility GM on duty
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.****************in the back food prep. kitchen, observed hand washing station blocked by numerous food boxes , and sanitizer buckets placed inside the hand washing basin. informed facility GM. please remove all articles . keep handwashing stations , free of articles, available and accessible for staff hand washing . corrected. Correct By: Corrected At Time Of Inspection
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.********************checked the soups in the front service area, one of the soup pans, cheese and potatoes temperature at 118-129 deg f . informed the manager on duty. manager removed the soup, all reheated to 165 deg f . on further evaluation, the steam table needed additional hot water for proper operation manager refilled the steam table with adequate amount of hot water. corrected Correct By: Corrected At Time Of Inspection
Core-3-304.14, C: Wiping Cloths, Use Limitation*******************proper storage for the wet wiping cloth reviewed with staff and kitchen GM. noted wet wiping cloth left on the food prep. surfaces in the back soup prep, as well as some in the front service area. informed pic. manager removed all. quat ammonia designated sanitizer solution at 200 ppm prepared. corrected. Correct By: Corrected At Time Of Inspection
Core-4-204.11, C: Ventilation Hood Systems, Drip Prevention******************in the back food prep. cookline , noted a hood filter drip pan missing. informed manager. please re-install the drip pans. 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 →