Chilaquiles Modern Kitchen
Last inspected: Jan 8, 2026
100
Score
There aren't many inspections to draw from yet: just two so far. The most recent visit was on Jan 8, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to zero violations per visit.
Restaurants in Mesa average 95, so Chilaquiles Modern Kitchen is doing better than most peers. Overall, the inspection record reads well.
2
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Reinspection
No violations found.
100
Jan 5, 2026
Routine
6 critical violations. 1 major violation. 1 minor violation. 5 corrected on site.
View 8 violations
Plumbing system not approved or fixtures not cleanable
Inspector notes: Observed hand sink at bar with no drain connection, draining straight onto the floor when in use. All sinks must be connected to a drain to prevent contamination and to allow sinks to be used properly. All plumbing must be in good repair at all times. Please provide a drain to the floor sink by re-inspection on 1/8/25
5-202.11(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw eggs stored above ready-to-eat (RTE) sauces and tomatoes in the small cooler on the cook line. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Eggs were moved below RTE items at time of inspection
3-302.11(A1-2)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed bar dishwasher dispensing 0ppm of chlorine sanitizer in final rinse cycle. All chemical dishwashers must dispense 50-100ppm of chlorine to ensure proper sanitization of food contact surfaces. All bar dishes will be redirected to the main dishwasher until bar dishwasher is fixed. Service call was made at time of inspection
4-501.114(A-E)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed several TCS (time and temperature controlled for safety) items such as salsas and cooked meats cooling on a speed rack at ambient temperature, with internal temperatures at 75-85*F, when measured with a probe thermometer. According to cooling log, items had been cooling for more than 2 hours. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Discussed corrective actions for food that does not cool within time and temperature parameters. All TCS foods were reheated to 165*F or above to restart the cooling process at time of inspection
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked jalapenos and hollandaise sauce hot holding at 120*F when measured with a probe thermometer. According to manager, these items had been hot holding for less than 2 hours. All hot held TCS foods must maintain internal temperatures of 135*F and above. Jalapenos and hollandaise sauce were reheated at time of inspection
3-501.16(A)(1)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed large containers of red salsa in the walk-in dated 12/29. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Salsa was discarded at time of inspection. Discussed using a standardized method for date marking, date marking all TCS items for 7 days, with the day of prep being day 1
3-501.18
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed reach-in cooler on the cook line with an ambient temperature of 50*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F or below. A re-inspection will be conducted on 1/15/25
4-301.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty during all hours of operation. Please have manager certified prior to the next routine inspection
2-102.12(A)
35
Frequently Asked Questions
When was Chilaquiles Modern Kitchen last inspected?
The most recent health inspection at Chilaquiles Modern Kitchen on file is from Jan 8, 2026. The public record contains two inspections in total.
How does Chilaquiles Modern Kitchen compare to other restaurants in Mesa?
Chilaquiles Modern Kitchen most recently scored 100 out of 100, which is higher than the Mesa average of 95.
Has Chilaquiles Modern Kitchen's inspection record improved over time?
Yes. Recent inspections at Chilaquiles Modern Kitchen have averaged around zero violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Chilaquiles Modern Kitchen 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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