Babbo Italian Eatery
A10726 E Southern Ave, Mesa 85208
Food Establishment - Eating & Drinking · Permit FD-26475
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history10 on record
2026
May 19, 2026RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection. Inspection report emailed.
Jan 12, 2026Routine1 coreA
No County legal action will result from this inspection.Discussed designated employee item/beverage area. Discussed labeling all bulk food containers and spray bottles with the common name of the food/substance. Establishment no longer performs sous vide on steak. Inspection report emailed.
Inspector's notes
Observed missing atmospheric vacuum breaker cap on mop sink. All AVB must be maintained in good repair. Please replace cap prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
2025
Aug 27, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed organic debris on soda spray gun nozzle in bar area.
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4-602.11 (E) - Core: 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. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection.**Repeat violation
May 29, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed organic debris on soda spray gun nozzle in bar area.
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4-602.11 (E) - Core: 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. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection.
Jan 30, 2025Routine2 priority1 foundation3 coreC
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed employee beverages stored in reach-in cooler in kitchen area. Please designate an area for employees' personal items.
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2-401.11 - Core: Eating, Drinking, or Using Tobacco
Inspector's notes
Observed chicken broth on stove top with an internal temperature of 57*f. PIC stated broth had been on stove top for 3 hours prior to inspection and was discarded at time of inspection. Also observed pork sausage in pizza prep table that was stocked past the fill line with an internal temperature of 49*F. PIC separated sausage into two pans and were moved to walk-in cooler to rapidly chill. A variety of pasta noodles (fusili, fettucini, linguini) were pre-portioned in plastic bags in walk-in cooler with an internal temperature of 49*f-50*F. PIC could not determine when noodles were made and were discarded at time of inspection. Discussed importance of proper cooling methods and maintaining cooling log records to ensure temperature is reached.
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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.
Inspector's notes
Observed quinoa rice 1/22 and wheat pasta 1/16 in reach-in cooler more than 8 days past discard date. PIC, discarded items at time of inspection.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).
Inspector's notes
Observed pasta and noodles cooling in pans more than 4 inches high enclosed with lid in walk-in cooler with an internal temperature of 55*f.
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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. Predefined Comment: 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. Predefined Comment: All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Also discussed using ice wands to help improve cooling methods for liquids.
Inspector's notes
Observed raw salmon in ROP package, thawing in walk-in cooler. Instructed PIC to completely remove from packaging when thawing.
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3-501.13 - Core: Thawing Predefined Comment: All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection.
Inspector's notes
Observed tongs stored in water with an internal temperature of 107*f. PIC was advised to change container and tongs and ensure water temperature remains above 135*f when storing dirty utensils.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.
2024
Sep 17, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jul 3, 2024Routine4 priority2 foundationall corrected on siteD
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed sliced squash dated from 6/20 with organic debris on surface. Please monitor foods closely to ensure they are used within 7 days to prevent adulteration. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Predefined Comment: All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection.
Inspector's notes
Observed Polanaise (with ground pork) 47*f, chopped lettuce 50*f, and shredded lettuce 51*f cooling in walk-in cooler from previous day. Food was found in containers higher than 4 inches. Corrective Action: Corrected at time of inspection.
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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. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection.
Inspector's notes
Observed grilled chicken 54*f, heavy cream 53*F, fusilli noodles 53*f, fettuccini noodles 47*F, penne pasta 48*F, chopped romaine lettuce, spring mix lettuce, sliced tomatoes, shredded cheese, Brussel sprouts, blue cheese, feta, goat cheese, ranch, fresh mozzarella, steak rolls, buffalo rolls, Italian rolls, raw breaded chicken, deli meats, roasted bell peppers, chick peas, portobella mushrooms with butter, iceberg lettuce, spring mix with an internal temperature 52-56*F in prep table. 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. 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.
Inspector's notes
Observed cooked lasagna, grilled chicken and ham stored in prep table and walk-in cooler without a date. According to PIC, TCS foods had been made within the previous days and was instructed to date mark all foods that are stored for 24 hours or more. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Addl Notes: Observed sliced deli meats 6/18, fettucini 6/26, fusili 6/22 more than 1 day past their discard date. PIC discarded at time of inspection.
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3-501.17 - Priority Foundation: 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.
Inspector's notes
Observed prep table holding ambient air temperature of 56*F. Please make repairs prior to 7/12/2024 Corrective Action: Correct prior to re-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. 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. 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. Addl Notes: Observed fettucini noodles with an internal temperature of 53*F cooling in deep metal pan in walk-in cooler. Instructed employee to separate into two metal pans, no more than 4 inches high. Later in the inspection, observed another employee preparing pasta to portion noodles while still at 50*F. Had discussion with all staff to ensure they are communicating with each other and checking temperatures while in the process of cooling. Corrective Action: Corrected at time of inspection. Predefined Comment: 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.
Feb 7, 2024Routine1 coreall corrected on siteA
Eating and Drinking permit. This establishment received an A Grade and had 0 Priority and 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection. Report was emailed. 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,orContact 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 anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181or call 602-506-6824.Award: A,Signer: Brooke Locklin - Person in Charge
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 some organic debris on the soda nozzle at the bar. Clean and sanitize as necessary. Operator began cleaning at the time of inspection. Correct By: Corrected At Time Of Inspection
2023
Oct 30, 2023Routine2 priorityall corrected on siteC
This establishment received a C Grade and had 2 Priority, 0 Priority Foundation and 0 Core violations on this inspection.No County legal action will result from this inspection. Inspection conducted with R.S. #1197.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 requestform at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: C,Embargo Lbs: 2,Signer: Marc Hardie - Manager
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. Observed the bar dishwasher sanitizing at 0 ppm bleach at the time of inspection. Operator primed the unit to sanitize at 50 ppm. bleach at the time of inspection. Corrected. 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 the following items between 46 - 52 Deg. F. in the prep coolers at the prep-line: tomatoes (overfilled from AM), ricotta cheese (embargoed from day prior in a pan with-in a pan), sliced salami (overfilled prepped in AM), raw shrimp (from AM), cut spinach (from AM), and chopped salami (pan within a pan from prior day embargoed). 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 →