The Abbington Gilbert
C°3239 S Mercy Rd, Gilbert 85297
Food Establishment - Eating & Drinking · Permit FD-87039
Score based on 12 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 17, 2026.
Score over time
Inspection history15 on record
2026
Sep 1, 2026Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.Calibrated thermometer. Long-Term Intervention class scheduled on 9/23/26 at 9:30am.
Inspector's notes
Observed pasta in an ice bath (ice was melted) on the counter at 55*F using probe thermometer, verified by person in charge (PIC). PIC stated the pasta came from the walk-in less than two hours prior to inspection and relocated 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 pasta in the drawer under the grill that was prepared on 8/25 - past discard date. Corrective Action: Corrected 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 - see embargo form. 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). ===2ND CONSECUTIVE
Jun 9, 2026Routine1 priority1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed hot holding.
Inspector's notes
Observed deli turkey, deli ham, chopped romaine lettuce, and cut tomatoes in the top of the make-line unit with no date mark. Notified person in charge and they date marked all items at time of inspection. Corrective Action: Corrected 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. 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). 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 hard boiled eggs in the top of the make-line unit with a prepared date of 5/30 - past discard date. Person in charge (PIC) voluntarily discarded -see embargo form. Corrective Action: Corrected at 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).
Mar 4, 2026RoutinecleanA°
No violations noted at time of inspection.Predefined Comment: No County legal action will result from this inspection.Discussed date marking.
2025
Nov 26, 2025RoutinecleanA°
No violations noted at time of inspectionPredefined Comment: No County legal action will result from this inspection.
Sep 30, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.An email was received on 9/23/25 stating violation #48 has been corrected. The email has been attached to this re-inspection report. This re-inspection will be sent via electronic means.
Sep 22, 2025Routine1 foundationB°
Predefined Comment: No County legal action will result from this inspection.Of note: Inspection conducted with RS 871. Reviewed and provided handouts regarding big 5 illnesses and symptoms, non-continuous cooking, roast temperatures, and fecal/vomit clean up procedures.
Inspector's notes
During inspection, there were no test strips to check for Quat sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection.
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4-302.14 - Priority Foundation: 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.
May 29, 2025Routine1 priority1 foundation1 coreall corrected on siteB°
Calibrated thermometer.No County legal action will result from this inspection.
Inspector's notes
2ND CONSECUTIVE VIOLATION Observed hardboiled eggs, slice tomatoes, cut lettuce, sliced ham, turkey, and mozzarella cheese cold holding in the top of the prep cooler with internal temperatures of 45-46F, and cooked shrimp and cut lettuce in the cold well on the cook-line with internal temperatures of 47-54F, probe thermometer, verified by person in charge (PIC). According to PIC, the prep cooler was stocked less than 3 hours prior to inspection and the lettuce and shrimp were recently placed into the wells. PIC placed the TCS foods into another cooler to rapidly cool to 41F or less. Discussed monitoring the temperature of food that is stored on the cook-line more frequently. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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 the following open containers of TCS food items in refrigeration units on the cook-line, without date marks: sliced ham, sliced turkey, mozzarella cheese, hardboiled eggs, and cut lettuce (for salad). PIC will have all TCS food date marked. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. Emailed date marking handouts. Corrective Action: Corrected 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 several in-use cooking/serving utensils stored in a bucket of 115*F water on the cook-line. PIC reheated the water to a boil on the range. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Feb 25, 2025Routine2 priorityall corrected on siteC°
Calibrated thermometer. Emailed cooling and food storage handouts. When serving a HSP (Highly Susceptible Population) only pasteurized eggs may be used, except when baking, hard-boiling and fully cooking eggs for a single order (not combined). Pasteurized eggs must also be used for recipes that contain undercooked eggs, such as hollandaise sauce.No County legal action will result from this inspection.
Inspector's notes
Observed cooked oatmeal cooling in the walk-in cooler with an internal temperature of 68-79F, probe thermometer, verified by PIC. The oatmeal observed to be very thick and in a deep pan. According to the label and PIC, the oatmeal began cooling about 4 hours prior to inspection. PIC discarded the oatmeal for failing to cool to 70F in all areas in 2 hours, see embargo form. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. 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.
Inspector's notes
Observed sliced tomatoes, shredded lettuce, sliced ham, sliced turkey, hardboiled eggs, and mac and cheese sauce cold holding in the cook-line prep reach-in with internal temperatures of 44-49F, probe thermometer, verified by person in charge (PIC). According to PIC, the lid of the prep cooler was open during lunch. PIC placed the TCS foods into the walk-in cooler to rapidly cool to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. 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.
2024
Dec 3, 2024RoutinecleanA°
No violations noted at time of inspection. Calibrated thermometer. Discussed chemical and employee storage. Discussed date marking and sent a handout. Equipment used in the kitchen must be of commercial grade. Homestyle equipment is not approved.No County legal action will result from this inspection.
Aug 21, 2024Routine1 priority1 foundationall corrected on siteB°
No County legal action will result from this inspection.Calibrated thermometer.Discussed date marking procedure.Discussed the leak in the server's glass door refrigerator.Discussed the use and storage of single-use utensils.Emailed handouts for non-continuous cooking.
Inspector's notes
Observed a metal pan of grill marked, partially cooked flank steak, in the walk-in cooler. According to PIC, the flank steak was grill marked the evening prior to the inspection, was cooled to 41F in 4 hours or less, and will be cooked to 155F. The establishment does not have a written procedure and policy for non-continuous cooking. Written procedures for non-continuous cooking shall: Have obtained prior approval from the regulatory authority; Be maintained in the food establishment and are available to the regulatory authority upon request; Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. Please submit a written procedure for the non-continuous cooking of raw proteins or discontinue the process. Corrective Action: Corrected at time of inspection.
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3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: 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/4616/25575/AMC-Toolbox---Cooking.
Inspector's notes
Observed sour cream, deli turkey and ham, cut tomatoes, various sliced cheeses, and pesto sauce cold holding in the top of the cook-line prep cooler with internal temperatures of 47-49F, probe thermometer, verified by PIC. According to PIC, the TCS foods were stocked an hour prior to inspection. All TCS foods were moved to the walk-in to rapidly cool to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. 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.
May 9, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority and 0 Priority Foundation violations on this inspection.No violations noted at time of inspection.No County legal action will result from this inspection.The inspection report was emailed and confirmed during the inspection.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Marco Alcaraz
Jan 3, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority and 0 Priority Foundation violations on this inspection.No violations noted at time of inspection.Emailed the OC re-inspection report and the New Owner Packet.Physical facilities inspection. No County legal action will result from this inspection.The inspection report was emailed and confirmed during the inspection.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Marco Alcaraz
2023
Dec 4, 2023Reviewnot scoredclean
Final construction inspection.Construction is complete and approved.Correct the following items:(1) Finish installing the coved base at the ice cream station.(2) For the soda chases, trim foam flush and paint (3) Caulk the mop sink to the wall.*****The establishment may not conduct outdoor cooking unless prior pre-approval is giving from MCESD. For outdoor cooking consideration, submit a remodel application.This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Report emailed to Alan M.No county legal action will result from this inspection.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB
Oct 31, 2023Reviewnot scoredclean
Equipment inspectionConstruction is about 90% completeSuperintendent not on-siteAddress the following items:(1) Soda fountain has been re-added after telling Town of Gilbert it was being deleted. Town of Gilbert backflow must re-inspect the soda machine and backflow.(2) Remove carpet from under the bag n the box. Bag n the box was relocated from the back kitchen. Provide a flooring that is smooth, non-absorbent and easily cleanable.(3) Remove carpet from in front of the beverage counter area in the dining room. Provide at least 3 feet of easily smooth, easily cleanable and non-absorbent flooring.(4) Foam, trim and seal, both ends of the soda chases.(5) Provide 3/8 radius coved base at the counter toe kicks at the ice cream station.(6) Install drain line for overflow grate at the beverage service counter. Route to floor sink.(7) Caulk the beverage service counter to the wall.(8) Add grout at a 3/8 radius around all floor sinks in the kitchen.(9) Provide dome strainers in all floor sinks.(10) Replace the hot well unit as previously instructed due to lack of floor sink. Provide unit with no drains or install a floor sink under the unit.(11) Install a self-closing device on the door leading to the laundry/mop sink.(12) Secure and caulk all sinks, backsplash to the wall.(13) Provide a splash guard on the left side of the hand sink located at the dish machine (14) Provide splash guards on both sides of the hand sink located at the entrance to the kitchen Report emailed No county legal action will result from this inspection.
Aug 18, 2023Reviewnot scoredclean
Equipment inspectionConstruction is about 75% completeWalked site with Superintendent, Jeremy HContact Gilbert backflow for walk-throughAddress the following items:(1) Replace the steam table to type with no drain lines since a floor sink is not available for drainage.(2) Provide an RPZ backflow assembly (ASSE 1013, ex. Watts 009) on the water line isolating the carbonated beverage system.(3) Provide an RPZ backflow assembly (ASSE 1013, ex. Watts 009) on the each water line isolating the Rational Combi-oven.(4) Ensure FRP is added to the walls at all mop sinks.(5) Add metal base to the interior and exterior walls of the walk-in refrigerator.(6) All chemical dispensers at the mop sinks must have internal air gaps or provide an RPZ backflow assembly on the separate water line. Please continue with construction according to plans, stipulation letter, and inspections. For final approval, have all work completed, have hot water available to all sinks, have all refrigeration maintaining proper temperatures, and have all local municipality approvals.Please call (602) 527-0893 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Report emailed No county legal action will result from this inspection.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 98Wellsprings of GilbertA3319 S Mercy Rd · 310 m away
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- 100Jimmy John'sA1981 E Pecos Rd · 460 m away
- 100Winco FoodsA°1967 E Pecos Rd · 450 m away
- 97Snowfox W114B°1967 E Pecos Rd · 450 m away
- 100Costco WholesaleA2887 S Market St · 510 m away
- 100Club Demonstration Services, Inc.A2887 S Market St · 510 m away
- 100Firehouse SubsA+2894 S Santan Village Pkwy · 580 m away
Data from Maricopa County Environmental Services public records, last checked Sep 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →