Mission BBQ Paradise Valley

4518 E Cactus Rd, Phoenix, AZ 85032

American

License: Food Establishment - Eating & Drinking

Last inspected: Mar 13, 2026

Score

Medium Risk

There aren't many inspections to draw from yet: just two so far. Mission BBQ Paradise Valley was last inspected on Mar 13, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.

Recent inspections have turned up more issues than earlier ones, averaging around four violations lately compared to roughly one violation before.

When inspectors have written things up, “hot water and chemical-methods” has been the most frequent reason, cited two times.

Mission BBQ Paradise Valley's latest score of 61 falls below the Phoenix average of 97. On the whole, the file is mixed but not concerning.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 13, 2026

Routine

2 critical violations. 2 major violations. 4 corrected on site.

View 4 violations

Sanitization method does not meet required temperatures or concentration (corrected on site)

Inspector notes: Observed clean dishes in high-temperature dishwasher at the time of inspection. Per inspectors thermometer and establishments irreversible temperature measuring device, temperatures read between 155.4*F-157.2*F after multiple cycles at the time of inspection. 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 device to destroy pathogens that may remain on such surfaces after cleaning. PIC was instructed to sanitize in three compartment sink at the time of inspection and called for repair

4-703.11

Expired or improperly marked ready-to-eat food not discarded (corrected on site)

Inspector notes: Observed cut cabbage in container labeled 2/28 prep date 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). Per PIC, cut cabbage was prepped 2/28 and could not verify otherwise. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

3-501.18

Handwashing sink blocked, inaccessible, or used improperly (corrected on site)

Inspector notes: Observed employee fill sanitizer bucket in handwashing sink on the cookline and another employee dump ice water in same handwashing sink at the time of inspection. Also observed water pitcher in handwashing sink by the hot holding units in back of kitchen. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than 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

Improper cooling methods used (corrected on site)

Inspector notes: Observed cooked turkey 96*F tightly wrapped in foil at the time of inspection. Per PIC, turkey was cooked to 174*F two hours prior to the time of inspection. 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. Instructed PIC to loosen foil wrapping to allow for the turkey to cool within correct parameters at the time of inspection

3-501.15(A)

Dec 2, 2025

Routine

1 critical violation. 1 corrected on site.

View 1 violation

Sanitization method does not meet required temperatures or concentration (corrected on site)

Inspector notes: Observed in-use high temperature dishwasher measure temperatures between 155*F-159*F per inspectors min/max thermometer and 153*F-158*F per establishments irreversible registering temperature measuring device. 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 device to destroy pathogens that may remain on such surfaces after cleaning. PIC was instructed to use three compartment sink for sanitizing food contact surfaces until high temperature dishwasher measured 160*F

4-703.11

Frequently Asked Questions

When was Mission BBQ Paradise Valley last inspected?

The most recent health inspection at Mission BBQ Paradise Valley on file is from Mar 13, 2026. The public record contains two inspections in total.

What is the most common violation at Mission BBQ Paradise Valley?

Across the inspection record, “hot water and chemical-methods” has been cited two times, more than any other issue at Mission BBQ Paradise Valley.

How does Mission BBQ Paradise Valley compare to other restaurants in Phoenix?

Mission BBQ Paradise Valley most recently scored 61 out of 100, which is lower than the Phoenix average of 97.

Has Mission BBQ Paradise Valley's inspection record improved over time?

No. Recent inspections at Mission BBQ Paradise Valley have averaged around four violations per visit, up from roughly one earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Mission BBQ Paradise Valley 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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