The Hub Grill and Bar
A°1860 S Stapley Dr, Mesa 85204
Food Establishment - Eating & Drinking · Permit FD-52496
Score based on 8 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Score over time
Inspection history8 on record
2026
Apr 30, 2026Routine1 coreall corrected on siteA°
Discussed with PIC ADA's code requirements for animals in the establishment.Predefined Comment: No County legal action will result from this inspection.Copy of inspection provided to PIC via email.
Inspector's notes
Observed multiple wiping cloths under cutting boards throughout the establishment. PIC removed the wiping cloths at time of inspection. Do not store wiping clothes under cutting boards to prevent the growth of bacteria. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
2025
Aug 6, 2025Routine1 priority3 coreall corrected on siteB°
report emailed to facility managerPredefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed tubs of fried wings at 56-61 deg f in the front cooler, near the food prep. discussed with manager the proper cold holding for the tcs food. manager removed portioned chicken wings. please ensure rte/tcs food is kept at 41 deg f 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
observed in the walk-in cooler, some large deep plastic tubs filled with fried wings at 44-46 deg f . discussed the container sizes. recommended to utilize the shelves near the walk-in fan blowers for a more expedited cooling. observed shelves used for whole lettuce and bread. manager will rearrange the walk-in cooler cooling racks. cooked chickens were transferred to a smaller pan. 41 deg f established. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
observed in the bar, wet wiping cloth left on the bar surfaces. manager prepared a designated sanitizer solution. please store wet wiping cloth in a designated sanitizer solution. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Inspector's notes
observed in the bar, one of the soda gun holsters leaking directly onto floor. discussed with facility manager. manager serviced, reattached the drain line. leak stopped. corrected Corrective Action: Corrected at time of inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Apr 30, 2025Routine2 foundation2 coreB°
report emailed.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
please provide paper towel at the back food prep. hand washing station. manager open and service the equipment. corrected Corrective Action: Corrected at time of inspection. paper towel refilled at the time of inspection
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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
observed on site prepared butter with veggies and garlic, left on the food prep. grill line. temperature at 81 deg f . per manager product are prepared and kept in the cooler, then brought out and to be removed within 4hours. reviewed a documentation to show prep to discard(4hrs) manager will prepare a sticker indicating the 10:30-230pm. Corrective Action: Corrected at time of inspection.
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Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection. 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.
Inspector's notes
small leak observed at the outdoor bar soda gun holster. showed. manager. manager will place a work order Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Inspector's notes
employee open drinks on the food prep. table were discussed with manager. suggested a designated area for employee drinks. use of lids and straws reviewed. Corrective Action: Corrected at time of inspection. facility GM discarded open drinks. Corrective Action: Corrected at time of inspection.
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6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking
Jan 31, 2025Routine1 priority2 foundation1 coreall corrected on siteB°
report emailed to the designated email in the Tyler PC.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed in the food prep. back room hand washing station. no paper towel provided. discussed with manager. paper towel obtained. Corrective Action: Corrected at time of inspection.
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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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. 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 in the outdoor bar automatic dishwashing equipment, sanitizer level checked. noted at 0-25 ppm. discussed with bar staff and the facility manager on duty. manager will place a service call. please utilize the indoor bar automatic dishwasher, or the kitchen dishwasher till unit serviced. please ensure 50ppm chlorine has been established. Corrective Action: Corrected at time of inspection. facility manager stated they will use the indoor dishwasher.
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Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. 4-501.114 (F3-4) - Priority Foundation: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation, 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
observed at the cookline, front reach-in coolers, cut lettuce pans overfilled , temperatures at 55 deg f , showed pic. discarded. also observed at another grill station cooler, pan of sliced pepperoni at 53 deg f . manager removed. please ensure rte/ tcs is kept at 41 deg f Corrective Action: Corrected at time of inspection.
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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
observed some of the employee clothing placed with food pans in contact on the racks. facility manager removed jackets. relocated all to office. designated area reviewed. corrected Corrective Action: Corrected at time of inspection.
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6-501.110 - Core: Using Dressing Rooms and Lockers
2024
Aug 26, 2024Routine2 priority1 foundation1 coreC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed food prep. line kitchen staff assembling sandwiches/preparing food plates all with bare hand. informed pic. staff were provided training by facility manager. staff washed hands and placed food handler gloves.
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Predefined Comment: Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from 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.
Inspector's notes
observed in the back kitchen, multiple stacks of washed food pans with food buildup , informed manager. all removed , rescrubbed and sanitized. please ensure all food pans are fully clean prior to r-use. corrected.
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Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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
in the facility walk-in cooler, observed a large tub filled with portioned bagged cooked chicken wings. bags of cooked chicken at 48-51 deg f . inquired regarding the time of cooking. per manager all prepared last night, sunday 8-25-2024. MCESD 2 tier cooling reviewed. manager discarded tcs in temperature danger zone. per facility GM, additional cooling guideline review will be provided to night shift kitchen food prep. staff.see embargo.
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Predefined Comment: TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. 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 in the back food prep. areas, wet wiping cloth left on the food prep. surfaces. informed pic. all removed. manager prepared quat ammonia at 200 ppm in designated sanitizer buckets. corrected.
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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
May 2, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0_ Priority,0 _ Priority Foundation on this inspection.No County legal action will result from this inspection.report emailed.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)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.Award: Not Participating,Signer: Caleb-facility manager
Jan 19, 2024Routine2 priority2 foundationC°
This establishment is not participating in the award program at this time and had 2_ Priority, _2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.report emailed. manager emails updated in AMO. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)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.Food Manager Licenses: 1,Number of Employees: 77,Signer: Angel,Award: Not Participating,Embargo Lbs: 5,Food Handler Cards: 77
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.**************in the cookline. portioned bags of mashed potatoes in use , temperature at 88-92 deg f . informed facility GM. recommended to verify hot holding to assure a minimum 135 deg f is provided. also noted the portioned bags placed in a lines double pan, no cover. suggested to use deeper pans with lids as needed to assure minimum 135 deg f maintained. kitchen manager discarded tcs food. :
PRIORITY VIOLATION-3-501.18, P: 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.****************in the walk-in cooler, observed multiple bags of portined pasta , dated 1-12. spoke to GM and the kitchen manager. MCESD use by date policy reviewed. manager removed all food pans. manager provided coaching to staff on duty in the kitchen regarding the setup for electronic use by date stickers for the rte/tcs pans. please monitor daily. Correct By: Corrected At Time Of Inspection
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence********************observed in the outdoor bar, numerous bees inside the food bins sitting on cherries, cut oranges, cut lemons, bar garnishing's. discussed the strategies to eradicate the bees presence. suggested covering the bar trash bins directly close to food storage. also washing down the soda guns holsters. may also place the garnishing's in the outdoor bar refrigerators manager on duty discarded all cut fruit. please consult with your facility certified pest control company for further follow up. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.*************inquired regarding the quat ammonia on site sanitizer test strip. the test strip obtained had expiration date April 2021. also inquired regarding the chlorine on site test strips for the indoor and outdoor bar dishwashing equipment. manager obtained proper current sanitizer test strips during the inspection. corrected. :
2023
Aug 22, 2023Routine1 priority1 coreB°
This establishment is not participating in the award program at this time and had _1 Priority, _0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.report 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: Not Participating,Embargo Lbs: 0,Signer: Kyle-PIC
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 in the cookline, portioned soft cheese bags overfilled, temperature in the reach-in table near the grill at 56 deg f , cheese packages in the salsa upright cooler at 54 deg f. informed facility manager. all removed. please assure food pans are not overfilled, and perishable food remains at 41 degf or cooler. manager removed all cheese bags. corrected Correct By: Corrected At Time Of Inspection
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained****************at the outdoor bar, soda gun holster tube drain removed. please re-install the tube and reattach the holster. manager will place a service call. Correct By: Correct Prior To Next Routine Inspection
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Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →