Black Angus Restaurant
Last inspected: Mar 27, 2026
95
Score
Across the available record, Black Angus Restaurant has six inspections on file, the first dated 2024. The latest inspection on file is from Mar 27, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
“Certified food protection manager” comes up most often, recorded four times in the inspection record.
Compared to the broader Mesa restaurant scene, this is about average. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine
1 minor violation.
View 1 violation
Fixed equipment not properly spaced or sealed
Inspector notes: Observed the handwashing sink near the dish pit to be separated from the wall. The sink appears to be stable; the caulk on the wall that was previously surrounding the sink is no longer filling the gap between the sink and wall. Please recaulk the handwashing sink. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent the harborage of insects and rodents
4-402.11
95
Nov 12, 2025
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed chemical bottle stored on table with silverware in the server's station at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-204.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Observed multiple cutting boards in the back of house with deep grove marks at time of inspection. 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. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed with PIC that scored cutting surfaces are not smooth and easily cleanable anymore and to replace or resurface cutting boards prior to next routine inspection
4-501.12
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd Consecutive
2-102.12(A)
78
Jun 26, 2025
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Raw animal food not cooked to required temperature
(corrected on site)
Inspector notes: Observed a chicken breast, cooked from raw, plated directly from the grill with an internal temperature of 152-155F, probe thermometer, verified by person in charge (PIC). The cooking temperature of chicken cooked from raw must reach 165F as a final cooking temperature. Cook placed the chicken back on the grill and cooked to at least 165F. Discussed routinely verifying that proteins cooked from raw reach the proper final cooking temperature by checking the thickest part of the protein, to destroy pathogens and prevent foodborne illness
3-401.11
No certified food protection manager
Inspector notes: 2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible
2-102.12(A)
Floors, walls, or ceilings not easily cleanable
Inspector notes: 2ND CONSECUTIVE VIOLATION Observed the bottom surface of the floor trough drain in the dish pit to be in disrepair. The bottom surface of the drain, which is under grates, observed to have large exposed aggregate rocks and a very uneven surface with pits and voids. Liquid and soil debris observed to be pooling in the low areas and not draining into the drainpipe. According to PIC, there is a plan to resurface the exposed aggregate and slope it to drain properly. A work order has been entered, and estimates will soon be received. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria
6-201.11
78
Apr 15, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed mashed potatoes, cooked mushrooms, and cooked onions hot holding at the cook-line steam table with internal temperatures of 109-132F, probe thermometer, verified by PIC. Cook reheated the TCS foods to 165F and increased the temp of the steam table to maintain hot TCS foods at 135F or greater. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no soap available for hand washing at the hand sink in the bar. PIC suspects that the pump may have fallen behind the sink or been thrown away. PIC provided hand soap at the sink. Discussed the importance of hand washing. 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
6-301.11
No certified food protection manager
Inspector notes: Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible
2-102.12(A)
Floors, walls, or ceilings not easily cleanable
Inspector notes: Observed the bottom surface of the floor trough drain in the dish pit to be in disrepair. The bottom surface of the drain, which is under grates, observed to have large exposed aggregate rocks and a very uneven surface with pits and voids. Liquid and soil debris observed to be pooling in the low areas and not draining into the drain pipe. According to PIC, there is a plan to resurface the exposed aggregate and slope it to drain properly. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria
6-201.11
70
Dec 16, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Plumbing system not approved or fixtures not cleanable
(corrected on site)
Inspector notes: Observed sprayer nozzle not currently in use attached directly to a hose which was attached to the Atmospheric Vacuum Breaker (AVB) of the faucet at the second mop sink located outside the establishment near the facility trash receptacles. Person-in-charge (PIC) disconnected the hose from the faucet at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Discussed removing the nozzle from the hose or removing the hose from the faucet when it is not in use to ensure that the water is turned off and does not create pressure on the AVB
5-202.11(A)
86
Jul 10, 2024
Routine
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Observed the cooked prime rib holding in the oven in the prep area with an internal temperature of 115-120F, probe thermometer, verified by PIC.According to PIC, the prime rib was cooked less than 4 hours prior to inspection. PIC began to reheat the prime rib to 165F and will monitor the temperature to maintain 135F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the low-temp chlorine dish machine with a concentration of 0 ppm chlorine. The dish machine had been used to wash and sanitize dishes prior to and during the inspection. The machine was ran several times and the chlorine remained at 0 ppm. PIC will use the 3-compartment sink to sanitize dishes until the dish machine is at 50-100 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels
4-501.114(A-E)
No certified food protection manager
Inspector notes: Observed no certified food manager onsite during the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
70
Frequently Asked Questions
When was Black Angus Restaurant last inspected?
The most recent health inspection at Black Angus Restaurant on file is from Mar 27, 2026. The public record contains six inspections in total.
What is the most common violation at Black Angus Restaurant?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Black Angus Restaurant.
How does Black Angus Restaurant compare to other restaurants in Mesa?
Black Angus Restaurant most recently scored 95 out of 100, which is about the same as the Mesa average of 95.
Has Black Angus Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Black Angus Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Black Angus Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Black Angus Restaurant inspected?
Based on the inspection history on file, Black Angus Restaurant is inspected around four times per year on average.
Nearby Restaurants