Green Corner
Last inspected: Feb 23, 2026
82
Score
Green Corner appears in inspection records seven times, starting in 2024. Inspectors last stopped by on Feb 23, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Equipment and utensils, air-drying required” accounts for the largest share of issues, appearing two times across the record.
Green Corner's latest score of 82 falls below the Mesa average of 95. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 23, 2026
Routine
4 minor violations. 3 corrected on site.
View 4 violations
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed multiple employee drink throughout the kitchen and back area that did not have a lid or a straw. Observed 5 screw top water bottles. Discussed with person in charge (PIC) that drinks with a lid and straw reduce the risk of mouth-to-hand contamination. PIC coached employees on using drink containers with a lid and straw. PIC also coached employee on storing drinks in a designated area
2-401.11
Food contaminated by miscellaneous source
Inspector notes: Observed multiple bulk dry-good containers that did not have a lid. Also observed multiple spices that did not have lids. Discussed with person in charge (PIC) that the food needs to be covered to prevent anything from falling into the containers. PIC made a temporary lid with one-time-use containers while new lids are found
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed a knife that was in use between the cold-holding flip-top unit and the wall. There was food debris on the wall. Discussed proper storage of in-use utensils with person in charge (PIC). PIC moved the knife to the ware wash station and replaced with a clean knife at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed a stack of stainless-steel food storage containers stacked on the clean, ready-to-use shelf that were still wet. Also observed food debris on one of the containers. Person in charge (PIC) moved the wet and soiled containers to the ware wash station at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing
4-901.11
82
Sep 10, 2025
Routine
2 minor violations. 2 corrected on site.
View 2 violations
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed some wet wiping cloth left on the prep. surfaces. discussed with manager . manager provided multi quat sanitizer at 200 ppm. corrected
3-304.14
Equipment material allows contamination or unsafe migration
(corrected on site)
Inspector notes: Observed some of the food plastic spatulas, damages, torn/some parts mising. discussed with manager. manager replaced . discarded older spatulas
4-101.11(B-E)
90
May 6, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Sanitizer test kit not available
(corrected on site)
Inspector notes: Please obtain sanitizer test strip. discussed with manager, facility utilizes quat ammonia for the sanitizer as well as chlorine for the dishwashing equipment. facility manager sent a staff to restaurant supply store, sanitizer test strips obtained
4-302.14
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed in the back warewashing area, some washed pans wet atop each other, also these pans had old datemarking stickers still attached to the washed pans. discussed with facility manager. manager removed each pan and removed old stickers and re air-dried the washed pans
4-901.11
86
Jan 15, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw marinated beef stored above RTE pickles, yogurt and tzaziki sauce in the walk in cooler. Also observed undercooked chicken in a holding steamer stored above undercooked beef. 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. Discussed that while the chicken and beef are not yet ready to eat, the undercooked proteins should be maintained separated until fully cooked
3-302.11(A1-2)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed 15+ large, metal containers of hummus cooling in the walk in cooler with temperatures ranging from 44-62*F, internally. Observed 6"+ of cooling foods in each container with the lid one. Observed the pans stacked 2-3 containers high with lids on. Per PIC, the hummus was prepared from already cooled beans. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling
3-501.15(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed prepared hummus in the walk in cooler dated 1/14 and 1/15. Per PIC, the hummus' were prepared using beans cooked the day before (1/13 and 1/14, respectively.) 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). TCS foods must be date marked using the date the oldest ingredient was prepared, not the date the final preparation was made. All RTE/TCS foods were properly date marked at the time of inspection. Advised PIC to include discard and prep dates to ensure foods are consumed within 7 days
3-501.17
70
Nov 5, 2024
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed damp wiping cloths stored on cutting boards on the cook line. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a sticky residue on the inside of the dishwasher in multiple areas. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
90
Jul 26, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. Establishment has 2 CFPMs. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection
2-102.12(A)
95
Jul 17, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed an ambient air temperature of 52*F when measured with a min/max thermometer in the left prep cooler across from the grill. Observed TCS foods inside the cooler measuring 46-52*F when measure with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. Establishment has 2 CFPMs. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection
2-102.12(A)
86
Frequently Asked Questions
When was Green Corner last inspected?
The most recent health inspection at Green Corner on file is from Feb 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Green Corner?
Across the inspection record, “equipment and utensils, air-drying required” has been cited two times, more than any other issue at Green Corner.
How does Green Corner compare to other restaurants in Mesa?
Green Corner most recently scored 82 out of 100, which is lower than the Mesa average of 95.
Has Green Corner's inspection record improved over time?
Results have been roughly steady. Inspections at Green Corner have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Green Corner 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 Green Corner inspected?
Based on the inspection history on file, Green Corner is inspected around four times per year on average.
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