East Valley Institute of Technology

1601 W Main St, Mesa, AZ 85201

School / Childcare

License: Food Establishment - Eating & Drinking

Last inspected: Jan 29, 2026

Score

Medium Risk

East Valley Institute of Technology has been inspected six times since 2024. East Valley Institute of Technology was last inspected on Jan 29, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.

Performance has remained roughly level over recent inspections, averaging near two violations each time.

Across the inspection history, “equipment, food-contact surfaces, nonfood-contact surfaces” is the issue that surfaces most often, recorded three times.

East Valley Institute of Technology's latest score of 74 falls below the Mesa average of 95. Nothing in the record is alarming, but there's room to improve.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 29, 2026

Routine

2 critical violations. 2 corrected on site.

View 2 violations

Raw and ready-to-eat foods not properly separated (corrected on site)

Inspector notes: Observed raw shrimp thawing above RTE chicken. Observed raw chicken above cartons of pasteurized eggs. Observed raw ground pork and raw diced bacon stored above washed produce, cheddar and clarified butter. 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)

Manual Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)

Inspector notes: Observed sheet pans being washed in the manual high temp dishwasher with final rinse temperatures observed with a min/max thermometer at 120*F, 117*F and 116*F after running multiple times. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring devie to destroy pathogens that may remain on such surfaces after cleaning. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection. PIC placed a work order on the dishwasher at the time of inspection

4-501.111

Oct 22, 2025

Routine

1 critical violation. 1 major violation. 2 corrected on site.

View 2 violations

Plumbing system not maintained in good repair (corrected on site)

Inspector notes: Observed floor drain for dishwasher overflowing on to floor area behind booster pumps in room by high temperature dishwasher. Facility manager shut off water leading to water softener and drain slowly drained. Plumber rerouted water softener hose to main drain line and cleared line so that water freely flows from water softener main drain line. Drain behind boosters is now draining. Floor area will be cleaned and sanitized

5-205.15(A)

Equipment or utensils not clean (corrected on site)

Inspector notes: Piercing blade of can opener stored in holder with dried organic debris. Manager placed in dishwashing area

4-601.11(A)

Aug 20, 2025

Routine

1 critical violation. 1 major violation. 2 corrected on site.

View 2 violations

Improper handwashing procedure (corrected on site)

Inspector notes: Observed two culinary students washing hands to prepare food by lathering hands directly under running water. Inspector informed students to properly lather hands for at least 20 seconds outside of running water prior to rinsing

2-301.12

Non-Continuous Cooking of Raw Animal Foods: Documentation (corrected on site)

Inspector notes: Observed chicken with grill marks that culinary instructor informed was not initially cooked to temperature and grill marks were placed on chicken and chicken was placed in walk in the day prior. He then informed once the chicken was removed from walk in it would then be cooked to temperature following day. Establishment does not have a written procedure for non-continuous cooking. Culinary instructor prepared procedure and reviewed with inspector during inspection

3-401.14(F)

Apr 21, 2025

Routine

1 minor violation.

View 1 violation

Physical facilities not cleaned at required frequency

Inspector notes: Large amount of debris under counters in food preparation areas in the cold room. Clean frequently to minimize contamination

6-501.12

Nov 22, 2024

Routine

1 major violation. 1 corrected on site.

View 1 violation

Equipment or utensils not clean (corrected on site)

Inspector notes: Observed the piercing blade of the can opener stored in holder with dried organic debris. Chef removed and placed in dishwashing area. 2nd consecutive violation

4-601.11(A)

Oct 16, 2024

Routine

1 major violation. 1 corrected on site.

View 1 violation

Equipment or utensils not clean (corrected on site)

Inspector notes: Observed the piercing blade of the can opener stored in holder with dried organic debris. Chef removed and placed in dishwashing area during inspection

4-601.11(A)

Show all 6 inspections Show less

Frequently Asked Questions

When was East Valley Institute of Technology last inspected?

The most recent health inspection at East Valley Institute of Technology on file is from Jan 29, 2026. The public record contains six inspections in total.

What is the most common violation at East Valley Institute of Technology?

Across the inspection record, “equipment, food-contact surfaces, nonfood-contact surfaces” has been cited three times, more than any other issue at East Valley Institute of Technology.

How does East Valley Institute of Technology compare to other restaurants in Mesa?

East Valley Institute of Technology most recently scored 74 out of 100, which is lower than the Mesa average of 95.

Has East Valley Institute of Technology's inspection record improved over time?

Results have been roughly steady. Inspections at East Valley Institute of Technology have averaged around two violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at East Valley Institute of Technology 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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