PlateScore

Tiger Sugar

A°

67 N Dobson Rd, Mesa 85201

Food Establishment - Eating & Drinking · Permit FD2500636

Score based on 4 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 22, 2026.

91
Excellent

Mesa restaurant avg: 93

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Score over time

10006020252026Sep 2, 2025 — Routine — score 80 (1 priority, 1 foundation, 0 core)Mar 31, 2026 — Routine — score 99 (0 priority, 0 foundation, 1 core)Aug 25, 2026 — Routine — score 80 (1 priority, 1 foundation, 0 core)Aug 27, 2026 — Re-Inspection — score 100 (0 priority, 0 foundation, 0 core)100
Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history4 on record

2026

Aug 27, 2026Re-InspectioncleanA°

No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.

Aug 25, 2026Routine1 priority1 foundationB°

No County legal action will result from this inspection.!) Reviewed and provided guidance document on proper date marking procedures at time of inspection. 2) Reviewed requirement for employees' personal items to be stored separately from food/food containers at time of inspection.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed multiple containers of milk, heavy cream, establishment made boba, & establishment made cream-based toppings (creme brulé & ube) in a reach-in fridge with temperatures between 45 to 47 *F at time of inspection. Per person in charge (PIC), all items were stocked in the fridge 1-3 days prior to inspection. Observed ambient temperature of the reach in fridge at 45.3*F with a min/max thermometer at time of inspection (see #33). 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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.

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation4-301.11

Inspector's notes

Observed ambient temperature of the main reach-in cooler in the back of house at 45.3*F at time of inspection. Temperature was taken with a min/max thermometer at time of inspection. Observed multiple TCS food items with temperatures between 45 to 47 *F at time of inspection (see #20). 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. Corrective Action: Correct within 24 hours.

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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.

Mar 31, 2026Routine1 coreA°

No County legal action will result from this inspection.Reviewed with person in charge (PIC) about proper chemical storage at time of inspection.

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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

2025

Sep 2, 2025Routine1 priority1 foundationall corrected on siteB°

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

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority foundation4-601.11

Inspector's notes

Observed the piercing blade of the can opener stored in holder with dried organic matter. PIC placed in dishwashing area during inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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. Addl Notes: Establishment is using a sanitizer that contains bleach and other cleaners. During inspection PIC sent employee to obtain chlorine chemical solution for three compartment sink and sanitizer bucket. Corrective Action: Corrected at time of inspection.

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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.

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 →