Babo Jumak
A°2909 S Dobson Rd, Mesa 85202
Food Establishment - Eating & Drinking · Permit FD2502452
Korean — homestyle Korean tavern (jumak), formerly Ban ChanWebsite
Score based on 2 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
An inspection on Apr 7, 2026 found violations at the county's most serious (D-equivalent) level. Scores are held in the “Poor” band for 6 months after such events — until Oct 4, 2026, assuming no further incidents. How scoring works
Score over time
Inspection history3 on record
2026
Apr 14, 2026Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. An RPZ has been installed on the RO system and the reach-in cold table is holding properly cold.
Apr 7, 2026Routine5 priority2 foundation1 coreD°
Predefined Comment: No County legal action will result from this inspection.Provided and discussed new owner packet in English and Spanish. Reviewed date marking, manual ware washing, time as control with the manager.
Inspector's notes
Corrective Action: Corrected at time of inspection. Employee entered kitchen and began to handlefood without washing hands. Employee handled dirty dishes then clean without washing hands.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.
Inspector's notes
Corrective Action: Corrected at time of inspection. Trash can blocking only kitchen hand washing sink. Moved trash can to allow access to the sink.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and 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/4573/AMC-Toolbox: Handwashing.
Inspector's notes
Corrective Action: Corrected at time of inspection. No detectable sanitizer in in-use low temp automatic dishwasher. Set up sanitizer in 3 comp and manually sanitized recently washed ware.
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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. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.
Inspector's notes
Corrective Action: Corrected at time of inspection. Cooked kimchee held on the counter in deep covered containers at 123-130*F internally, then iced and moved to the walk-in still 88*F to 101*F internally more than two hours after cooling started. Embargoed, manager discarded.
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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. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.
Inspector's notes
Corrective Action: Corrected at time of inspection. Cabbage kimchee made previous day, per manager, and held out of refrigeration at 73*F internally. Cooked pork stacked well above the rim of the pan in the top of the cold table for unknown time at 59*F internally. Tofu, cut cabbage, seafood mix, kimchee-pork mix and sprouts in cook line cold table more than two hours at 44*F to 50*F internally. Embargoed, manager discarded.
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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
Corrective Action: Correct prior to re-inspection 4/14/26. Cook line cold table holding TCS food 44-50*F. Min/max read 46*F at the time of inspection.
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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. 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.
Inspector's notes
Corrective Action: Corrected at time of inspection. Rice scoops stored in container of 67*F water, knives stored in slot between cold table and prep table. Removed utensils to dishwashing.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.
Inspector's notes
Corrective Action: Correct prior to re-inspection 4/14/26. No back flow prevention device on waterline for the RO system. Please install required back flow prevention device (RPZ) prior to reinspection.
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PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required Predefined Comment: All RO systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system.
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →