Bosa Donuts
Last inspected: Jun 12, 2025
86
Score
Bosa Donuts appears in inspection records three times, starting in 2024. On Jun 12, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Looking across the full record, “time as a public health control” is the recurring theme, flagged two times.
That's lower than the typical Surprise restaurant, which scores around 98. There isn't much in the file that would give a customer pause.
3
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jun 12, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Establishment uses time as control for meat and cheese croissants. These items did not have time stamp stickers on them. PIC added time stickers at time of inspection. Discussed 4 hour time limit on items. This is the second consecutive violation
3-501.19(A1,B2,C2-3)
Physical facilities not cleaned at required frequency
Inspector notes: Hood above fryers has large amount of build up of matter. Clean and maintain clean to prevent contamination to food and food prep areas
6-501.12
86
Apr 21, 2025
Reinspection
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Time used as public health control not properly documented
Inspector notes: Establishment uses time as control for meat and cheese croissants and cooked boba. These items did not have time stamp stickers on them. PIC added time stickers at time of inspection. Discussed time as control requirements
3-501.19(A1,B2,C2-3)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed handled scoops and stir rods sitting in water out at room temperature. The manager stated the scoop was used for cooked boba and the stirs were used in drinks containing both cooked boba and dairy-based and alternative milks. The scoop and rods had been placed in the water 1 hour prior. Water was removed from the containers and the scoop and stir rods were stored dry. Staff to routinely clean dry-stored utensils every 4 hours if used on Time-Temperature Control for Safety foods. Knives used to cut meat and cheese sandwiches are to be washed, rinsed, and sanitized every 4 hours. If the establishment wishes to continue wet-storage of scoops and stir rods the water must be maintained at or below 41°F in a refrigerator or above 135°F in a hot holding device
3-304.12
No certified food protection manager
Inspector notes: Observed establishment operating without a certified food manager
2-102.12(A)
82
Oct 16, 2024
Routine
1 major violation. 3 minor violations. 2 corrected on site.
View 4 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed an empty soap bottle in the men's restroom. Alerted the manager who replaced the soap at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible
6-301.11
No certified food protection manager
Inspector notes: No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed handled scoops and stir rods sitting in water out at room temperature. The manager stated the scoop was used for cooked boba and the stirs were used in drinks containing both cooked boba and dairy-based and alternative milks. The scoop and rods had been placed in the water 1 hour prior. Water was removed from the containers and the scoop and stir rods were stored dry. Staff to routinely clean dry-stored utensils every 4 hours if used on Time-Temperature Control for Safety foods. Knives used to cut meat and cheese sandwiches are to be washed, rinsed, and sanitized every 4 hours. If the establishment wishes to continue wet-storage of scoops and stir rods the water must be maintained at or below 41°F in a refrigerator or above 135°F in a hot holding device
3-304.12
Physical facilities not cleaned at required frequency
Inspector notes: 2nd Consecutive. Observed grey buildup on storage bins and a not-in-use scoop handle on top of the stove. Also observed cardboard being used as a backsplash on the cook line and as a box holder for a grease pot. The cardboard had absorbed heavy amounts of grease and was discolored. Discussed the restriction of use for absorbable materials in this manner due to increased risk of contamination, attracting pests, and as a general fire hazard. Walls and surfaces in contact with food preparation to be maintained with materials that are smooth, non-absorbable, and easily cleanable.Physical facilities must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
78
Frequently Asked Questions
When was Bosa Donuts last inspected?
The most recent health inspection at Bosa Donuts on file is from Jun 12, 2025. The public record contains three inspections in total.
What is the most common violation at Bosa Donuts?
Across the inspection record, “time as a public health control” has been cited two times, more than any other issue at Bosa Donuts.
How does Bosa Donuts compare to other restaurants in Surprise?
Bosa Donuts most recently scored 86 out of 100, which is lower than the Surprise average of 98.
Has Bosa Donuts' inspection record improved over time?
Results have been roughly steady. Inspections at Bosa Donuts have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bosa Donuts 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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