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C°

3150 E Ray Rd, Gilbert 85296

Food Establishment - Eating & Drinking · Permit FD2600214

Score based on 2 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 17, 2026.

56
Poor

Gilbert restaurant avg: 95

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Score over time

1000602026Mar 16, 2026 — Routine — score 45 (3 priority, 2 foundation, 0 core)Jul 9, 2026 — Routine — score 65 (2 priority, 1 foundation, 0 core)65
Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history2 on record

2026

Jul 9, 2026Routine2 priority1 foundationC°

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

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation6-301.12

Inspector's notes

Observed no paper towels at handwashing sink in bar area.

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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. 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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap at handwashing station in bar area. PIC restocked at time of inspection. 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.

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

Inspector's notes

Observed low temperature dish machine dispensing 0 ppm of chlorine sanitizer. PIC was instructed to use three compartment sink at time of inspection. Technician was called for service at time of inspection. **Repeat violation**

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PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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.

#23 — Proper Date Marking and DispositionPriority3-501.18

Inspector's notes

Observed white refried beans 6/30, salsa 6/27, pork shoulder 7/2, aji molcajete salsa 6/27, chicken 7/2 stored in walk-in cooler more than 1 day past their discard date.

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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Mar 16, 2026Routine3 priority2 foundationall corrected on siteD°

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

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority foundation4-501.114

Inspector's notes

Low temperature dishwasher with a sanitizer concentration of 0 ppm available chlorine with dishes in compartment. Repair technician was called and restored concentration to withn specification. Corrective Action: Corrected at time of inspection. 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. Addl Notes: Observed the piercing blade of the can opener stored in holder with dried organic debris. Manager placed in dishwashing area. Corrective Action: Corrected at time of inspection.

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PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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.

#21 — Proper Hot Holding TemperaturesPriority3-501.16

Inspector's notes

Observed Mahi fish hot holding on a tray in the food preparation area at internal temperature of 74 deg F. Cook discarded fish during inspection. Corrective Action: Corrected at time of inspection.

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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed the following food items cold holding at internal temperature of 47-51 deg F in a reach in unit that was holding >41 pork belly, arugula, goat cheese, black beans, diced tomatoes, duck hearts, cut cabbage, shrimp and clams. Manager discarded all food items except duck hearts and pork belly which he informed had been placed in this reach in from the walk in a short time prior. 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 one of the reach in cold units on the preparation line holding temperature at 47.1 deg F (according to the min/max thermometer). TCS food items holding out of temperature was discarded or redirected to alternate walk in. Currently there is no TCS food items cold holding in this unit and Manager will call for repair. Corrective Action: Corrected at 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.

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 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →