Mesquite Fresh Mex
Last inspected: Oct 24, 2025
100
Score
Across the available record, Mesquite Fresh Mex has eight inspections on file, the first dated 2024. Inspectors last stopped by on Oct 24, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
“Clean-up of vomiting and diarrheal events” accounts for the largest share of issues, appearing three times across the record.
Mesquite Fresh Mex's latest score of 100 sits above the Phoenix average of 97. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 24, 2025
Reinspection
No violations found.
100
Oct 15, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked beans (127°F), cooked rice (129°F) and cooked pepper and onion (128°F) hot holding below 135°F in the steam table on the main prep line. Staff were already managing the middle row empty due to prior temperature issues with the unit. They stated their third-party servicer had already been out to repair the unit previously. Proper repair is required. Staff re-heated the hot holding foods (which had been in the hot holding unit for less than 1 hour) and placed them in the warmer cabinet directly behind the line. Do not use the broken hot holding steamer until the steamer can maintain hot holding food at or above 135°F
3-501.16(A)(1)
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed hot holding foods with temperatures below 135°F in the hot holding table on the main service line. Staff were already managing the middle three wells as empty due to temperature issues. Staff stated a servicer had already been out to service the hot holding unit previously. Proper repair is required. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above
4-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed an employee use the handwashing sink to grab water to pour on the grill, and then the employee placed a scoop and the water jug in the basin of the handwashing sink. The scoop and water jug were removed from the basin and put on the dirty side of the three-compartment sink. Handwashing sinks are to be used ONLY for handwashing. Handwashing sinks MUST always be maintained unobstructed and accessible for handwashing
5-205.11
70
Jul 23, 2025
Reinspection
No violations found.
100
Jul 11, 2025
Routine
2 major violations. 2 minor violations. 1 corrected on site.
View 4 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed establishment has no written procedures or dedicated clean up kit for bodily fluid. Provided procedures and instructed establishment to obtain a dedicated clean up kit for bodily fluids
2-501.11
Handwashing sink water not at required temperature
Inspector notes: Observed no hot water available at hand sink near main grill area 90*F, the handwashing sink in the back prep area 75*F (hot water faucet is not working due to valve issue), mens restroom 90*F, womens restroom 90*F. All hand sinks must have running hot and cold water available at all times- hot water must be at least 100*F
5-202.12(A)
No certified food protection manager
Inspector notes: Observed no certified food protection manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 3rd
2-102.12(A)
Plumbing system not maintained in good repair
Inspector notes: Observed air gap of less than one inch between the pipe for the three-compartment sink and the floor drain. An air gap of 1 inch above the floor drain is required for backflow prevention
5-205.15(B)
74
Apr 17, 2025
Reinspection
No violations found.
100
Apr 16, 2025
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed establishment has no written procedures or dedicated clean up kit for bodily fluid clean up. Provided procedures and instructed establishment to obtain a dedicated clean up kit for bodily fluids
2-501.11
Handwashing sink water not at required temperature
Inspector notes: Observed no hot water available at hand sink near main grill area (hot water faucet is not working due to valve issue). Person in charge is aware of issue, and will have sink repaired. All hand sinks must have running hot and cold water available at all times- hot water must be at least 100*F
5-202.12(A)
No certified food protection manager
Inspector notes: Observed no current Certified Food Protection Manager at establishment. Per person in charge, they have a Certification, but no documentation is available onsite. Instructed PIC to obtain, and keep onsite for verification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
78
Dec 3, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: No written procedures available onsite for the clean of fecal/vomit accidents. Provided person in charge with sample procedures for correction. A food establishment must have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. the procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrected at time of inspection
2-501.11
No certified food protection manager
Inspector notes: Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. 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
Aug 9, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed Pico de Gallo, chicken and steak in walk in refrigerator without date markings. Per employee food had been prepared over 24 hours prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
90
Frequently Asked Questions
When was Mesquite Fresh Mex last inspected?
The most recent health inspection at Mesquite Fresh Mex on file is from Oct 24, 2025. The public record contains eight inspections in total.
What is the most common violation at Mesquite Fresh Mex?
Across the inspection record, “clean-up of vomiting and diarrheal events” has been cited three times, more than any other issue at Mesquite Fresh Mex.
How does Mesquite Fresh Mex compare to other restaurants in Phoenix?
Mesquite Fresh Mex most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Mesquite Fresh Mex's inspection record improved over time?
Results have been roughly steady. Inspections at Mesquite Fresh Mex have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mesquite Fresh Mex 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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