Taco Bell
C°Cutting Edge917 N Dobson Rd, Mesa 85201
Food Establishment - Eating & Drinking · Permit FD-32384
Score based on 8 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 24, 2026.
Score over time
Inspection history8 on record
2026
Aug 20, 2026Re-Inspection2 priority1 foundation1 coreC°
Correction of the priority foundation item(s) #10 found during the inspection conducted on 8/6/26 was verified by the inspector on 8/20/26 via electronic means.
Inspector's notes
Employee at the make line handled personal phone; then went to handle clean/unused food containers without changing gloves and washing hands. The employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: 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.
Inspector's notes
No cold water available at the hand wash sinks in the kitchen, prep, and ware wash areas. *Water temperature at the sinks was 122-127F. Ensure that all hand wash stations are maintained and in proper operation. Corrective Action: Correct prior to re-inspection.
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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.
Inspector's notes
*SECOND CONSECUTIVE VIOLATION* Sour cream, pico de gallo, cut lettuce, diced tomato, and cabbage-47-54F in the make line area that is away from the drive thru. PIC stated that all items had been placed into the make line about three hours prior and relocated to the walk in cooler. Keep TCS food items in cold holding at 41F or below. *Ambient temp of the make line was 50F. PIC stated that the unit would be scheduled for repair and not used unit it is maintaining proper temperature. Establishment has sufficient refrigeration. 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.
Inspector's notes
Quat sanitizer solution in cloth bucket with concentration at 0ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Aug 6, 2026Routine2 priority1 foundation1 coreC
Discussed with the PIC about ensuring that written procedures for clean-up of vomiting and diarrheal events is available onsite at all times and provided handout.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Employee at the make line handled personal phone; then went to handle clean/unused food containers without changing gloves and washing hands. The employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: 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.
Inspector's notes
No cold water available at the hand wash sinks in the kitchen, prep, and ware wash areas. *Water temperature at the sinks was 122-127F. Ensure that all hand wash stations are maintained and in proper operation. Corrective Action: Correct prior to re-inspection.
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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.
Inspector's notes
*SECOND CONSECUTIVE VIOLATION* Sour cream, pico de gallo, cut lettuce, diced tomato, and cabbage-47-54F in the make line area that is away from the drive thru. PIC stated that all items had been placed into the make line about three hours prior and relocated to the walk in cooler. Keep TCS food items in cold holding at 41F or below. *Ambient temp of the make line was 50F. PIC stated that the unit would be scheduled for repair and not used unit it is maintaining proper temperature. Establishment has sufficient refrigeration. 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.
Inspector's notes
Quat sanitizer solution in cloth bucket with concentration at 0ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
May 8, 2026Re-Inspection1 priority1 coreB°
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
Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.
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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 bags of cheddar cheese, 3-cheese, and container of diced tomatoes in the bottom of the make-line unit ranging from 46*F to 51*F using probe thermometer, verified by person in charge (PIC). Ambient temperature was 49.2*F using min/max thermometer. PIC stated the items were placed in the unit 2.5 hours prior to inspection from the walk-in. PIC relocated the items to the walk-in to rapid cool. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
Apr 28, 2026Routine1 priority1 foundation1 coreB
Predefined Comment: No County legal action will result from this inspection.Calibrated thermometer. Re-inspection: 5/8/26
Inspector's notes
Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.
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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 bags of cheddar cheese, 3-cheese, and container of diced tomatoes in the bottom of the make-line unit ranging from 46*F to 51*F using probe thermometer, verified by person in charge (PIC). Ambient temperature was 49.2*F using min/max thermometer. PIC stated the items were placed in the unit 2.5 hours prior to inspection from the walk-in. PIC relocated the items to the walk-in to rapid cool. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
Inspector's notes
Observed the bottom of the make-line unit in at 49.2*F using min/max thermometer being used to cold hold shredded lettuce, cheddar and 3-cheese, diced tomatoes, and sour cream. Person in charge relocated all items to walk-in and put in a work order. PIC will not use until it is able to maintain 41*F or below. 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. ===RE-INSPECTION: 5/8/26
2025
Aug 12, 2025RoutinecleanA+
No violations noted at time of inspectionPredefined Comment: No County legal action will result from this inspection.Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Jan 24, 2025RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.Discussed time as a control with person in charge.
2024
Aug 1, 2024Routine1 foundation1 coreB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. ===2nd Consecutive
Inspector's notes
Observed tomatoes, cheddar cheese, 3 cheese, and lettuce in the top of the main make-line unit ranging in temperature from 50*F - 58*F without a discard time mark. Per the person in charge (PIC), the tomatoes, cheddar cheese, 3 cheese, and lettuce are being held under 4 hour time as a control. Per the PIC the tomatoes, cheddar cheese, 3 cheese, and lettuce were placed in the unit at approximately 11am, time of inspection was 1 pm. PIC had employee write discard time for tomatoes, cheddar cheese, 3 cheese, and lettuce. Discussed proper “time as a control” procedures with the PIC and the importance of proper documentation. Corrective Action: Corrected at time of inspection.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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 TCS foods being held under time as a control were properly time stamped at time of inspection.
Feb 8, 2024RoutinecleanA+
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.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 received Core-2-102.12(A), C: Certified Food Protection Manager. Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. 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: Cutting Edge A+,Embargo Lbs: 0,Signer: Alan T.
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Data from Maricopa County Environmental Services public records, last checked Sep 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →