Applebee's Neighborhood Grill & Bar
Last inspected: Mar 24, 2026
74
Score
Going back to 2024, Applebee's Neighborhood Grill & Bar has seven inspections in the public record. The newest entry in the record is dated Mar 24, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around one violation compared to roughly four violations earlier on.
Across the inspection history, “safe, unadulterated and honestly presented” is the issue that surfaces most often, recorded two times.
Compared to other Mesa restaurants (averaging 95), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 24, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Raw animal food not cooked to required temperature
(corrected on site)
Inspector notes: Chicken item cooked to 137F. The employee relocated the chicken to the grill to fully cook to 165F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-401.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Multiple pieces of equipment and utensils in clean storage areas with excess old food debris present. All items were removed to be properly cleaned. Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch
4-601.11(A)
Food stored improperly or exposed to contamination
Inspector notes: Multiple bags of ice and two boxes of bread items stored directly on the floor in the walk in freezer. Ensure that food is stored protected from contamination in clean, dry location 6 inches above floor
3-305.11
74
Nov 17, 2025
Routine
1 minor violation.
View 1 violation
Plumbing system not maintained in good repair
Inspector notes: Observed leak from hot water handle of mop sink faucet. All plumbing must be maintained in good repair at all times
5-205.15(B)
95
Sep 4, 2025
Food Advisory Inspection
No violations found.
100
Aug 19, 2025
Reinspection
4 critical violations. 1 major violation. 5 corrected on site.
View 5 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Observed two containers of strawberries with brown/white organic matter on them and wilted in the bottom of the make-line unit on the left
3-101.11
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. PIC will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection
4-501.114(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed marinara (79*F) in the steam well. Person in charge (PIC) stated the marinara was placed in the unit at approximately 11:30 am, time of inspection was approximately 2:30 - 3:30 pm
3-501.16(A)(1)
Plumbing not installed to prevent backflow
(corrected on site)
Inspector notes: Observed a hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use
5-203.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed 3 containers of coleslaw with no date marking in the refrigerator in the server station area. PIC stated the the coleslaw was prepared on 8/5 and placed a date marking sticker on all three containers
3-501.17
50
Aug 6, 2025
Routine
4 critical violations. 2 major violations. 5 corrected on site.
View 6 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. PIC will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection
4-501.114(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed marinara (79*F) in the steam well. Person in charge (PIC) stated the marinara was placed in the unit at approximately 11:30 am, time of inspection was approximately 2:30 - 3:30 pm
3-501.16(A)(1)
Plumbing not installed to prevent backflow
(corrected on site)
Inspector notes: Observed a hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use
5-203.14
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Observed two containers of strawberries with brown/white organic matter on them and wilted in the bottom of the make-line unit on the left
3-101.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed 3 containers of coleslaw with no date marking in the refrigerator in the server station area. PIC stated the the coleslaw was prepared on 8/5 and placed a date marking sticker on all three containers
3-501.17
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed make-line unit on the left with ambient temperature of 50.7*F, middle make-line unit was 45.3*F, and refrigerator in the server station area was 51.2*F using min/max thermometer. All units were in use. PIC submitted a work order and placed out of order signs on all three
4-301.11
45
Mar 20, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed seven portioned containers of tomato basil soup in the bottom of the reach-in unit on the make-line that was prepped on 3/13/25, date of inspection was 3/20/25
3-501.18
86
Nov 8, 2024
Routine
1 minor violation.
View 1 violation
Fixed equipment not properly spaced or sealed
Inspector notes: Observed missing caulk around main cook line hood vent in middle and top sides of the entire hood. ====Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 5th
4-402.11
95
Frequently Asked Questions
When was Applebee's Neighborhood Grill & Bar last inspected?
The most recent health inspection at Applebee's Neighborhood Grill & Bar on file is from Mar 24, 2026. The public record contains seven inspections in total.
What is the most common violation at Applebee's Neighborhood Grill & Bar?
Across the inspection record, “safe, unadulterated and honestly presented” has been cited two times, more than any other issue at Applebee's Neighborhood Grill & Bar.
How does Applebee's Neighborhood Grill & Bar compare to other restaurants in Mesa?
Applebee's Neighborhood Grill & Bar most recently scored 74 out of 100, which is lower than the Mesa average of 95.
Has Applebee's Neighborhood Grill & Bar's inspection record improved over time?
Yes. Recent inspections at Applebee's Neighborhood Grill & Bar have averaged around one violation per visit, down from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Applebee's Neighborhood Grill & Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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