Antojitos Lindamar
Last inspected: Aug 25, 2025
100
Score
The health department has logged four inspections at Antojitos Lindamar, the earliest from 2024. The newest entry in the record is dated Aug 25, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around four violations to closer to zero violations per visit.
The most common issue across all inspections has been “certified food protection manager”, showing up two times.
Antojitos Lindamar's latest score of 100 sits above the Mesa average of 95. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 25, 2025
Routine
No violations found.
100
Feb 24, 2025
Reinspection
3 minor violations. 1 corrected on site.
View 3 violations
No certified food protection manager
(corrected on site)
Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: Observed the left door gasket of the small cooler separated from the door creating an air gap. Observed condensation at the bottom of the cooler that may be as a result of the cooler door unable to tightly shut. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
Plumbing system not maintained in good repair
Inspector notes: Observed leaky hand sinks in the front and back kitchen area when the faucet is turned off. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times
5-205.15(B)
86
Feb 11, 2025
Routine
2 major violations. 4 minor violations. 3 corrected on site.
View 6 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No paper towels observed at the front hand wash sink. 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. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Establishment does not have up-to-date records for parasite destruction from their seafood supplier. Observed records last updated on 1/1/2023. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection
3-402.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed ice cream scoops in still water measuring 52*F inside the juice cooler when measured with a probe thermometer. 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
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Observed the left door gasket of the small cooler separated from the door creating an air gap. Observed condensation at the bottom of the cooler that may be as a result of the cooler door unable to tightly shut. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
Plumbing system not maintained in good repair
Inspector notes: Observed leaky hand sinks in the front and back kitchen area when the faucet is turned off. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times
5-205.15(B)
No certified food protection manager
(corrected on site)
Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
67
Nov 8, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed dishes being washed in less than 10ppm chlorine sanitizer found the be lemon scented bleach that is not approved as a food contact surface sanitizer. PIC provided classic bleach at the time of inspection that is approved as a sanitizer. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Discussed maintaining 50-100ppm chlorine to effectively sanitize food contact surface
7-204.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooling raw marinated ceviche in the prep cooler with internal temperatures measured at 48*F with a probe thermometer. Per PIC, the raw shrimp was prepared and cooled the day before and fresh cut tomatoes and cilantro that were are room temperature were added approximately 3.5 hours prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed prep coolers are ineffective at cooling TCS foods and should instead only be used to store already cooled TCS foods. PIC moved the uncovered ceviche to the reach in cooler at the time of inspection
3-501.15(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed ice cream scoops in still water measuring 78*F when measured with a probe thermometer. 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
3-304.12
74
Frequently Asked Questions
When was Antojitos Lindamar last inspected?
The most recent health inspection at Antojitos Lindamar on file is from Aug 25, 2025. The public record contains four inspections in total.
What is the most common violation at Antojitos Lindamar?
Across the inspection record, “certified food protection manager” has been cited two times, more than any other issue at Antojitos Lindamar.
How does Antojitos Lindamar compare to other restaurants in Mesa?
Antojitos Lindamar most recently scored 100 out of 100, which is higher than the Mesa average of 95.
Has Antojitos Lindamar's inspection record improved over time?
Yes. Recent inspections at Antojitos Lindamar have averaged around zero violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Antojitos Lindamar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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