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Mobile Food Annual · Permit MF2502989

Mobile unit — the address shown is its registered home base, not necessarily where it serves.

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.

Excellent

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history3 on record

2026

Mar 14, 2026RoutinecleanA

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

Jan 24, 2026Routine1 coreall corrected on siteA°

No County legal action will result from this inspection.Reviewed with employees: good manager certifications, bodily fluid procedures, food borne illness symptoms/ diseases, temperatures, handwashing, cottage food information.Also reviewed annual permit requirements:Annual, Temporary, Seasonal Food Establishments - Booth construction shall include a ceiling and three walls (two sides and rear). Walls and ceilings shall be made of wood, canvass or other material that protects the interior of the establishment from the weather and that prevents the entrance of insects. Screening material may be used for wall construction and shall be at least 16 mesh to the inch. When screening material is used, additional wall covering must be maintained on-site in case of inclement weather.

#43 — In-Use Utensils; Properly StoredCore3-304.12

Inspector's notes

On counter, in use utensils stored in ambient air water. Instructed manager to discard water and store in clean container in beteen uses. 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. Corrective Action: Corrected at time of inspection.

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3-304.12 - Core: In-Use Utensils, Between-Use Storage

2025

Sep 30, 2025Routine1 coreA°

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

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedCore4-101.11

Inspector's notes

Remove tablecloths from all food preparation and storage areas so all surfaces are smooth and easy to clean. Corrective Action: Correct at once.

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4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable

#57 — MCEHC Mobile Food RequirementsCounty code (MCEHC)MCEHC Chap. 8, Sec. 3, Reg. 6a, 10j, 11i

Inspector's notes

Provide a booth set up with three complete sides and a ceiling. Corrective Action: Correct at once.

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MCEHC Chap. 8, Sec. 3, Reg. 6a, 10j, 11i - Annual, Temporary, Seasonal Food Establishments - Booth construction shall include a ceiling and three walls (two sides and rear). Walls and ceilings shall be made of wood, canvass or other material that protects the interior of the establishment from the weather and that prevents the entrance of insects. Screening material may be used for wall construction and shall be at least 16 mesh to the inch. When screening material is used, additional wall covering must be maintained on-site in case of inclement weather.

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 →