Holiday Inn Express
Last inspected: Nov 21, 2025
45
Score
Inspectors have visited Holiday Inn Express three times, with records going back to 2024. On Nov 21, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly two violations before.
The pattern that stands out is “certified food protection manager”, which has been cited three times.
The city-wide average sits at 95, which Holiday Inn Express' 45 doesn't quite reach. This restaurant has more on its record than most do.
3
Inspections
3
Critical latest
3
Major latest
1
Minor latest
Inspection History
Nov 21, 2025
Routine
3 critical violations. 3 major violations. 1 minor violation. 6 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed opened boxes of raw bacon stored above milk cartons and orange juice. In another cooler, observed raw bacon held over RTE potato squares and turkey bacon. 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 and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed dishes being sanitized in a quat solution containing 0ppm quat sanitizer. Observed chemical supply bucket. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (200ppm quat per establishments quat sanitizer label). PIC changed the supply bucket at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection
4-501.114(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed RTE turkey sausage holding between 100-109*F and sausage gravy at 128*F when measured with a probe thermometer. Per PIC the foods had been holding for less than two hours. Observed the water bath in the steamer at 145*F and the units set to the "low" setting. Observed the turkey sausage patties held above the bottom of the pan with a metal rack so there was no direct contact with the warmed pan. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Since the breakfast service was ending soon, the PIC has all TCS foods improperly hot held discarded by PIC at time of inspection
3-501.16(A)(1)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No paper towels at the hand sink in the kitchen. 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. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed TCS foods held beyond 24 hours without a date mark including turkey sausage, sausage links in bulk and in plastic wrap, scrambled eggs, bulk hardboiled eggs, and potato squares in bulk and prepared into containers. PIC stated all foods has been prepared yesterday 11/20. All RTE/TCS foods were properly date marked at the time of inspection. 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)
3-501.17
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed an ambient air temp in the glass door cooler on the service line of 41*F when measured with a min/max thermometer. Observed TCS foods in the cooler ranging from 48-55*F. PIC observed the thermostat adjusted to a middle temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. After lowering the temperature, observed the ambient air temp at 37*F after 30 minutes. Ensure all coolers maintain a temperature at a range that is capable of maintaining TCS foods in the proper range (41*F or below). Advised PIC to relocate at least one refrigeration unit into the kitchen area or to purchase an additional counter height cooler to maintain TCS foods during prep and service
4-301.11
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. PIC stated they are unsure if any employee has a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
45
Jun 17, 2025
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
95
Dec 20, 2024
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Food thermometer not available or accessible
Inspector notes: Establishment does not have a probe thermometer to measure food temperatures. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection
4-302.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed the only hand sink blocked with cleaned towels, a ladle, and employees personal items stored in the basin. 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
78
Frequently Asked Questions
When was Holiday Inn Express last inspected?
The most recent health inspection at Holiday Inn Express on file is from Nov 21, 2025. The public record contains three inspections in total.
What is the most common violation at Holiday Inn Express?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Holiday Inn Express.
How does Holiday Inn Express compare to other restaurants in Mesa?
Holiday Inn Express most recently scored 45 out of 100, which is lower than the Mesa average of 95.
Has Holiday Inn Express' inspection record improved over time?
No. Recent inspections at Holiday Inn Express have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Holiday Inn Express means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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