Babbo Italian Eatery
A10726 E Southern Ave, Mesa 85208
Food Establishment - Food Catering · Permit FD-29935
Score based on 12 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history14 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, 2026RoutinecleanA
No County legal action will result from this inspection.Establishment no longer performs sous vide on steak. Inspection report emailed.
2025
Oct 29, 2025Routine1 foundationB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed roasted vegetables cooling on rack at room temperature with an internal temperature of 69*F. Item had been cooling for 20 minutes at room temperature and were moved to walk-in cooler to rapidly chill. Also observed, spaghetti noodles tightly wrapped and stacked in metal container with an internal temperature of 50*F. Noodles had been cooling for more than 2 hours and were separated into a sheet pan to rapidly chill. Discussed approved cooling methods and provided cooling handouts.
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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.
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.
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 priority4 coreC
Predefined Comment: Due to the violations noted on this inspection report, County legal action may 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 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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
Dec 10, 2024Routine2 priority1 foundation2 coreC°
facility manager was signed for AMC class, Dec 18th, 8:45am-11:am, report emailed to facility manager. Per facility kitchen manager, additional employee training will be provided. please visit resources available at esd.maricopa.gov.Facility emails were updated in Tyler. new facility manager email added to Tyler. report emailed.Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspector's notes
some clear plastic bottles filled in the kitchen. asked manager what is in them. per manager cooking oil. please label ingredient containers. manager labeled during the inspection. corrected
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Predefined Comment: All bulk food items not easily identifiable must be labeled with common name of food. 3-302.12 - Core: Food Storage Containers Identified with Common Name of Food
Inspector's notes
observed a large pans of meatballs in the cookline. noted meatballs at 121-126 deg f . per manager brought from walk-in cooler. proper reheating for the meatballs and the meat sauce in the pan reviewed. manager removed all. all reheated in the oven to 165 deg f . corrected. please monitor proper re-heating tcs food,
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Predefined Comment: TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. PRIORITY VIOLATION-3-403.11 - Priority: Reheating for 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/4618/AMC-Toolbox---Reheating.
Inspector's notes
observed some on site bottles of salad dressing such as ranch, cesar dressing. left on the front service counter. these articles are placed atop a metal pan. temperature checked for salad dressings, noted 59-61 deg f . informed manager. per manager , usually salad dressing containers are kept inside the refrigerator. manager discarded tcs. please ensure rte/tcs is kept at 41 deg f . see embargo.
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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
some spray bottles of chemicals found in the back food prep. no label. inquired kitchen manager. chemicals names were identified. chemical containers were labeled. corrected
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7-102.11 - Priority Foundation: Common Name-Working Containers
Inspector's notes
observed in the south reach-in cooler directly adjacent to the grill. a large pan filled with diced grilled chicken. food temperature was checked. noted at 46-47 deg f . asked manager regarding the cooling strategy and the container sizes. suggested not to overfill the large pans. may transport diced cooked chicken to smaller , shallower pans. please keep excess food in the bottom of the reach-in cooler or at the facility walk-in cooler to ensure 41 deg f reached and maintained. manager removed excess chicken. 41 deg f established. corrected
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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. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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.
Oct 30, 2024Routine1 priorityB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed linguini noodles and fettuccini noodles on top of grill in ice bath with an internal temperature of 49*f. Discussed importance of ensuring TCS foods are submerged in ice bath to ensure temperature remains below 41*f. Please monitor ice levels periodically. Noodles were transferred to smaller pans allowing pasta to be fully submerged in ice.
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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.
Jul 3, 2024Routine4 priority2 foundationall corrected on siteD
Predefined Comment: No County legal action will result from this inspection.Please reference INSP-009100-2024 for embargo form.
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, 2024RoutinecleanA
Catering PermitThis 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: Brook Locklin - Person in Charge.
2023
Oct 30, 2023Routine1 priorityall corrected on siteB
Catering permitThis establishment received a B Grade and had 1 Priority and 0 Priority Foundation violations.No County legal action will result from this inspection. Inspection emailed. 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: B,Embargo Lbs: 0,Signer: Marc Hardie - Manager
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). Corrected At Correct By: Corrected At Time Of Inspection
Aug 25, 2023RoutinecleanA
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.Inspection report sent by email.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: A,Signer: Marc Hardie
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 →