PlateScore

Pebble Ranch Senior Living

A

941 E Elliot Rd, Gilbert 85234

Food Establishment - Eating & Drinking · Permit FD2504061

Score based on 3 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 24, 2026.

91
Excellent

Gilbert restaurant avg: 95

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Score over time

1000602026Jan 14, 2026 — Routine — score 85 (1 priority, 0 foundation, 0 core)Apr 8, 2026 — Routine — score 85 (1 priority, 0 foundation, 0 core)Jul 15, 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 history3 on record

2026

Jul 15, 2026RoutinecleanA

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

Apr 8, 2026Routine1 priorityall corrected on siteB

Predefined Comment: No County legal action will result from this inspection.Calibrated thermometer. Discussed date marking.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed deli ham and turkey in the top of the make-line unit ranging from 51*F to 61*F using probe thermometer, verified by person in charge (PIC). PIC stated the deli meat was in the unit since yesterday and voluntarily discarded - see embargo form. 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.

Jan 14, 2026Routine1 priorityall corrected on siteB

Predefined Comment: No County legal action will result from this inspection.Discussed date marking. Emailed new owner packet.

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority4-703.11

Inspector's notes

Observed high-temperature dish machine actively being used for sanitizing at time of inspection. Final surface temperature after three attempts was 142.7*F using min/max thermometer. Person in charge put in a work order and had employee use the the 3-compartment sink to sanitize the dishes that were just put through the dish machine. Person in charge instructed the employee to use the 3-compartment sink to sanitize dishes until the dish machine is able to reach surface temperature of 160*F or higher. Corrective Action: Corrected at time of inspection.

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PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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: When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning.

This address holds 3 food permits

Maricopa County issues a separate permit for each kitchen rather than for each restaurant name, so large properties hold several. Each is inspected and scored on its own. The county does not publish which kitchen serves which venue.

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 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →