Schlotzsky's
A408 W Juanita Ave, Mesa 85210
Food Establishment - Eating & Drinking · Permit FD-26796
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
Jun 30, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Recommend: adding/replacing garbage bin lid inside women's restroom large stall.
2025
Sep 16, 2025RoutinecleanA
No violations noted at time of inspectionPredefined Comment: No County legal action will result from this inspection.
Apr 8, 2025Re-Inspection1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Inspector's notes
Observed roast beef, salami, mozzarella cheese, cheddar cheese, cooked onions, ham, and provolone cheese ranging from 44*F to 51*F in the top of the make-line unit in the center by the office. Ambient temperature of the top was 64.9*F and the bottom was 45.1*F using min/max thermometer. Also, sliced tomatoes (47*F) and sausage crumbles (46*F) in the top of the pizza station. Ambient temperature of the top was 45.8*F and bottom was 40.2*F using min/max thermometer. Per the person in charge all food items were placed in the unit this morning from the walk-in, time of inspection was approximately 2:30 pm. 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: All TCS foods improperly cold held were discarded by PIC at time of inspection - see embargo. 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. ===2ND CONSECUTIVE
Mar 28, 2025Routine1 priority1 foundationB
Predefined Comment: No County legal action will result from this inspection.Calibrated thermometer with person in charge. Recommended getting the make-line unit by the oven and the pizza station unit serviced. Re-inspection and LTI class scheduled on 4/8/25 at 9am.
Inspector's notes
Observed roast beef, salami, mozzarella cheese, cheddar cheese, cooked onions, ham, and provolone cheese ranging from 44*F to 51*F in the top of the make-line unit in the center by the office. Ambient temperature of the top was 64.9*F and the bottom was 45.1*F using min/max thermometer. Also, sliced tomatoes (47*F) and sausage crumbles (46*F) in the top of the pizza station. Ambient temperature of the top was 45.8*F and bottom was 40.2*F using min/max thermometer. Per the person in charge all food items were placed in the unit this morning from the walk-in, time of inspection was approximately 2:30 pm. 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: All TCS foods improperly cold held were discarded by PIC at time of inspection - see embargo. 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. ===2ND CONSECUTIVE
Inspector's notes
Observed roast beef, salami, mozzarella cheese, cheddar cheese, cooked onions, ham, and provolone cheese ranging from 44*F to 51*F in the top of the make-line unit in the center by the office. Ambient temperature of the top was 64.9*F and the bottom was 45.1*F using min/max thermometer. Notified person in charge (PIC) and they will submit a work order. PIC will use ice baths until unit is able to maintain 41*F or below. Corrective Action: Correct prior to re-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. 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. ===RE-INSPECTION: 4/8/25
2024
Oct 22, 2024Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Recommended getting the make-line at the end closest to the office serviced. Calibrated thermometer.
Inspector's notes
Observed roast beef and shaved chicken ranging from 44*F to 48*F in the top right of the make-line unit in the center closest to the office. Ambient temperature was 47.4*F using min/max thermometer. 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: All TCS foods improperly cold held were discarded by PIC at time of inspection. 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.
May 9, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed and receivedRecommended getting the make-line unit at the end of the oven and closest to the office serviced. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. Weneed 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 atthe below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Award: A,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Nuvia F
2023
Oct 26, 2023Routine1 priority1 foundationall corrected on siteB
This establishment received a(n) B Grade and had 1 Priority, and 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Reviewed and discussed: cold holding procedures; date marking procedures; chemical storage procedures; glove usage during food preparation. Inspection report emailed and reviewed with the establishment. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, 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-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)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-181Signer: Bobbie Nelson,Award: B
PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Observed employee with gloves on both hands grab napkin directly off of floor. Employee with contaminated right gloved hand replaced gloves for both hands with no handwashing in between. Employee with contaminated right hand proceeded in assisting open food food orders and touching clean equipment at main sandwich station. Notified Person In Charge (PIC). PIC directed employee to take off contaminated gloves and wash hands appropriately. ==== Employee not washing hands after engaging in other activities that may contaminate the hands. 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. Correct By: Corrected At Time Of Inspection
Priority Foundation-6-302.11, Pf: Toilet Tissue, Availability. ====Observed inside women's restroom stall with no toilet paper. Notified Person In Charge (PIC). PIC had employee restock women's restroom stall. ====A supply of toilet tissue shall be available at each toilet. 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 →