PlateScore

Raising Cane's

A°

2165 N Power Rd, Mesa 85215

Food Establishment - Eating & Drinking · Permit FD2404360

Score based on 5 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 22, 2026.

99
Excellent

Mesa restaurant avg: 93

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Score over time

100060202420252026Sep 16, 2024 — Routine — score 84 (1 priority, 0 foundation, 1 core)Apr 4, 2025 — Routine — score 100 (0 priority, 0 foundation, 0 core)Sep 23, 2025 — Routine — score 100 (0 priority, 0 foundation, 0 core)Mar 17, 2026 — Routine — score 100 (0 priority, 0 foundation, 0 core)Aug 26, 2026 — Routine — score 100 (0 priority, 0 foundation, 0 core)100
Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history6 on record

2026

Aug 26, 2026RoutinecleanA°

No County legal action will result from this inspection.No violations noted at time of inspection.

Mar 17, 2026RoutinecleanA

No County legal action will result from this inspection.Inspection report was e-mailed. Discussed ensuring that there are no shut offs downstream from atmospheric vacuum breaker. Discussed ensuring that the sprayer nozzle is removed when not in use.

2025

Sep 23, 2025RoutinecleanA

No County legal action will result from this inspection.Inspection report was e-mailed.

Apr 4, 2025RoutinecleanA

No County legal action will result from this inspection.Inspection report was e-mailed.

2024

Sep 16, 2024Routine1 priority1 coreB°

Predefined Comment: No County legal action will result from this inspection.

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority4-501.114

Inspector's notes

Observed 3-comp sink in an active warewashing process with a quat sanitizer concentration at 0ppm. Mixing device found out of calibration. Sink was corrected at time of inspection with manual mix of bleach. quat must be between 150-400ppm and bleach between 50-100ppm.

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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlCore3-501.15

Inspector's notes

Observed cole slaw holding at 52*f degrees in prepline reach-in. Found cole slaw was prepared a few hours prior and placed in reach-in for imediate service. explained to manager that item had no had enough time to cool down to 41*f degrees. Eight large buckets of Coleslaw placed in walk-in to finish cooling.

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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.

Aug 7, 2024Advisorynot scoredclean

Nearby restaurants

Other places to eat within a short walk, with their current scores.

Data from Maricopa County Environmental Services public records, last checked Sep 22, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →