Chilaquiles Modern Kitchen
Last inspected: Nov 7, 2025
90
Score
Across the available record, Chilaquiles Modern Kitchen has six inspections on file, the first dated 2025. The most recent visit was on Nov 7, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The pattern that stands out is “equipment and utensils, air-drying required”, which has been cited two times.
The city-wide average sits at 95, which Chilaquiles Modern Kitchen's 90 doesn't quite reach. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 7, 2025
Reinspection
2 minor violations. 1 corrected on site.
View 2 violations
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed 15+ dishes stored as cleaned wet-stacked. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing
4-901.11
Food storage containers not labeled with contents
Inspector notes: Observed dry ingredient containers stored without the food name on the containers. All bulk food items not easily identifiable must be labeled with common name of food. PIC stated they would add labels to food that are not easily identifiable
3-302.12
90
Oct 31, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed an cook with gloved hands eating while on the cook line without removing their gloves and washing their hands. PIC stated eating should only occur in designated areas. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection
2-301.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed food debris on the back of the meat slicer blade and guard and on both veggie dicer blades that were stored as cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed multiple menu offerings containing eggs cooked to order without a consumer advisory disclosure to show which items are served raw or undercooked. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. The menu was observed to have the required reminder statement but no disclosure for most cooked-to-order egg items. The chilaquiles menu section is observed to include a "*" in the header but in a different style and font. Advised PIC to clearly identify raw/undercooked foods
3-603.11
Food storage containers not labeled with contents
Inspector notes: Observed dry ingredient containers stored without the food name on the containers. All bulk food items not easily identifiable must be labeled with common name of food. PIC stated they would add labels to food that are not easily identifiable
3-302.12
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed 15+ dishes stored as cleaned wet-stacked. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing
4-901.11
64
Jun 3, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed QT concentration at dish washer at bar area measured less than 100 ppm, reviewed sanitizer concentration parameters with manager, manager called for service at time of inspection and all utensils and containers will move to main dish wash station for cleaning. Please have the dish washer repaired before using
4-501.114(A-E)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towel at hand washing sink in the cooking station. 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. Manager put the paper towel at hand washing sink at time of inspection
6-301.12
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed ambient temperature of prep cooler measured at 47*F using Min-Max thermometer, TCS food inside were measured between 49*F to 61*F at time of inspection. The prep cooler was repaired at time of inspection and ambient temperature was measured less than 41*F
4-301.11
70
May 28, 2025
Food Advisory Inspection
No violations found.
100
Feb 7, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. Establishment has two CFPMs. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Jan 9, 2025
Routine
3 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw marinated ceviche stored in the walk in cooler above RTE lard and cooked, diced potatoes. Observed raw bacon wrapped peppers stored above RTE asada and sour cream. In the prep cooler, observed raw shrimp and raw shrimp ceviche stored behind RTE tomatoes, pico, pineapple and pancake batter. 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
3-302.11(A1-2)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed large buckets containing more than 18" of cooling TCS salsas including red, green and Juarez salsa with internal temperatures ranging from 46-60*F when measured with a probe thermometer. Per date marks, all salsas were prepared yesterday. Observed the foods on the lowest two shelves close to the walk in door. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Advised PIC to utilize more shallow containers or ice baths in addition to ice wands to expedite cooling
3-501.14
Hands not washed when required
(corrected on site)
Inspector notes: Observed the dishwasher place dirty dishes into the mechanical dishwasher before putting cleaned dishes away without removing gloves and washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection
2-301.14
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Establishment is serving raw/undercooked shrimp in aguachile and ceviche dishes but does not have records onsite for parasite destruction. PIC stated they are unsure if they are using the same supplier but provided parasite destruction letters from 2019 and 2023 from a supplier that was previously used under different ownership. 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
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed a reminder statement on the menu but no disclosure is present on various undercooked egg dishes including chilaquiles, sopes, burritos etc. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection
3-603.11
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. Establishment has two CFPMs. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
50
Frequently Asked Questions
When was Chilaquiles Modern Kitchen last inspected?
The most recent health inspection at Chilaquiles Modern Kitchen on file is from Nov 7, 2025. The public record contains six inspections in total.
What is the most common violation at Chilaquiles Modern Kitchen?
Across the inspection record, “equipment and utensils, air-drying required” has been cited two times, more than any other issue at Chilaquiles Modern Kitchen.
How does Chilaquiles Modern Kitchen compare to other restaurants in Mesa?
Chilaquiles Modern Kitchen most recently scored 90 out of 100, which is lower than the Mesa average of 95.
Has Chilaquiles Modern Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Chilaquiles Modern Kitchen have averaged around three violations per visit across the recent 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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