Perchemania
A812 S Stapley Dr, Mesa 85204
Food Establishment - Eating & Drinking · Permit FD2405262
Score based on 5 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 history6 on record
2026
May 22, 2026RoutinecleanA
Discussed with PIC and employees food code regulations in Spanish and the possibility of a minor remodel in the future.Predefined Comment: No County legal action will result from this inspection.Copy of inspection provided to PIC via email.
2025
Sep 22, 2025RoutinecleanA
report emailed.Predefined Comment: No County legal action will result from this inspection.
May 9, 2025Re-InspectionA°
Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
May 2, 2025Advisorynot scoredclean
advisory,
Apr 24, 2025Routine1 priority1 foundationB°
report emailed. re-inspection scheduled for 10 days. 5-7-2025Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed in the prep. front foodservice station. cooked shrimp at 49-51 deg f . cut tomatoes at 54-56 deg f . discussed with manager on duty. manager removed food. please ensure rte/tcs food is kept at 41 deg f . Corrective Action: Corrected at time of inspection.
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Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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 food reach-in cooler in use operating at 48.9-49.5 deg f . discussed the food cooler temperature requirement . manager will place a work order. re-inspection scheduled 10 days, 5-7-2025 Corrective Action: Correct prior to re-inspection.
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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. 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.
2024
Nov 8, 2024Routine1 priority1 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
facility in use towel bucked checked. showing 0ppm. notified manager. manager drained and refilled with sanitizer. chlorine at 50 ppm established. corrected. frequency of checking and changing the sanitizer solution reviewed.
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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
Inspector's notes
at the employee restroom, hand washing basin, paper towel dispenser was empty/ informed manager. 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 pans of cooked shrimp in plastic tub at 48-50 deg f . informed manager. per manager prepared daily, precooked. suggested to place food in smaller metal containers in a higher shelf in the cooler to ensure 41 degf . use of ice bath, and smaller metal pans vs. plastic pans reviewed. manager added ice to cooked shrimps. 41 deg f established. as for the front service portioned cooked shrimp(at 45 deg f ), suggested not not exceed pan fill lines and keep extra portioned bags of cooked shrimp in the bottom of the food cooler to ensure 41 deg f maintained. manager removed excess shrimp bags, corrected.
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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.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 87Panadería el ZócaloA816 S Stapley Dr · 10 m away
- 100Terros HealthA1111 S Stapley Dr · 620 m away
- 95Taco BellB1131 S Stapley Dr · 650 m away
- 97Los Altos Ranch MarketA°1118 E Southern Ave · 670 m away
- 80Neveria Chay'os MesaC°1134 S Stapley Dr · 690 m away
- 94Panda ExpressA1210 E Southern Ave · 740 m away
- 100QuikTripA414 S Stapley Dr · 770 m away
- 92Pescaderia El Puerto de Guaymas IIA1241 E Broadway Rd · 810 m away
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 →