Hub Grill and Bar
Last inspected: Dec 2, 2025
82
Score
Hub Grill and Bar appears in inspection records five times, starting in 2024. The most recent visit was on Dec 2, 2025. 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 four violations to closer to two violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food, hot holding”, showing up two times.
That's lower than the typical Mesa restaurant, which scores around 95. The record reflects steady performance over time.
5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 2, 2025
Routine
1 critical violation. 1 minor violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Observed black beans, nacho cheese, and butter with an internal temperature of 70-90*f in steam table. PIC re-heated to 165*f for 15 seconds . Discussed importance of stirring product in between heating to ensure all areas are heated evenly. Also discussed filling product to max fill line to ensure temperatures are maintained at all times
3-501.16(A)(1)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed organic debris in between dicer. Discussed importance of disassembling equipment to ensure all areas are cleaned and properly sanitized at all times
4-602.11(E)
82
Aug 26, 2025
Routine
2 critical violations. 2 major violations. 3 corrected on site.
View 4 violations
Expired or improperly marked ready-to-eat food not discarded
Inspector notes: Observed black beans 8/12, sliced tomatoes 8/18, red onion 8/21, roasted garlic 8/15, and pasta 8/15 in walk-in cooler more than 2 days past discard date
3-501.18
Improper handwashing procedure
(corrected on site)
Inspector notes: Observed employee dry hands on apron after washing hands. Employee was instructed to use paper towels when drying hands
2-301.12
Improper cooling methods used
(corrected on site)
Inspector notes: Observed portioned shredded pork and mac noddle pasta in deep pans with an internal temperature of 53*f. Discussed approved cooling methods with PIC. All foods were uncovered and placed in sheet pan to allow for proper cooling. Also discussed prepping less food at once to prevent increase in temperature. Observed queso dip cooling in prep table after being portioned. Product was moved to walk-in cooler to rapidly chill
3-501.15(A)
Fingernails not trimmed or maintained
(corrected on site)
Inspector notes: Observed employee wearing artificial nails prepping cheesy mashed Potatoe balls with exposed glove. Employee changed gloves at time of inspection
2-302.11
61
May 14, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Obseved red salsa cooling in upright reach-in cooler with an internal temperature of 77*F. According to PIC, salsa had been cooling for more than 2 hours and discarded at time of inspection
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed pre portioned mashed potatoes in plastic bags with an internal temperature of 108*F in steam table
3-501.16(A)(1)
Improper cooling methods used
Inspector notes: Observed deep plastic container of cut lettuce with an internal temperature of 53*F cooling in small reach-in cooler
3-501.15(A)
Plumbing system not maintained in good repair
Inspector notes: Observed leaking faucet in three compartment sink and spray arm of prep sink leaking
5-205.15(B)
64
Dec 6, 2024
Routine
1 critical violation. 2 major violations. 2 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
Inspector notes: In rear of walk-in fridge found chili soup stored in large 4 gallon cambro with an internal temperature of 63*f degrees, per label and verification from kitchen manager soup was set in walk-in to cool at the end of the night last night, embargoed. In sliding glass door waitstaff fridge found 4 gallon cambro filled with salsa at 53*f degrees. Salsa had been prepared this morning. Salsa sent to walk-in to cool with ice wand. Discussed cooling time frame and requirements with kitchen manager
3-501.14
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Cooler from violation #22 found holding 54.7*f degrees, Establishment has enough capacity to discontinue use of cooler until fixed
4-301.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Cooked Brussel sprouts and cut tomatoes found without date marks in walk-in, Kitchen manager applied dates to items from yesterday's date
3-501.17
70
Oct 3, 2024
Routine
1 major violation.
View 1 violation
Improper cooling methods used
Inspector notes: Observed cavatappi pasta with an internal temperature of 62*F more than 4 inches high cooling in metal pan in walk-in cooler for a minimum of 3 hours. PIC, was instructed to separate into 4 inch pans to allow proper cooling. Also observed roasted vegetables in plastic container, filled to the brim with an internal temperature of 64*F in reach-in cooler on assembly line. Discussed approved cooling methods with PIC to ensure proper temperature is reached. Also observed baked chicken with an internal temperature of 83*F cooling on prep table. According to employee chicken was removed from oven, within 30 minutes prior to inspection and was instructed to move to a working refrigerated unit for proper cooling. Discussed importance of approved cooling methods, in addition to provided cooling logs and hand outs
3-501.15(A)
90
Frequently Asked Questions
When was Hub Grill and Bar last inspected?
The most recent health inspection at Hub Grill and Bar on file is from Dec 2, 2025. The public record contains five inspections in total.
What is the most common violation at Hub Grill and Bar?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited two times, more than any other issue at Hub Grill and Bar.
How does Hub Grill and Bar compare to other restaurants in Mesa?
Hub Grill and Bar most recently scored 82 out of 100, which is lower than the Mesa average of 95.
Has Hub Grill and Bar's inspection record improved over time?
Yes. Recent inspections at Hub Grill and Bar have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Hub Grill and Bar 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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