Santi's Catering
Last inspected: Feb 4, 2026
74
Score
Inspectors have visited Santi's Catering five times, with records going back to 2025. The most recent report on file is from Feb 4, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around three violations per visit lately, up from roughly zero violations before.
The pattern that stands out is “packaged and unpackaged food-separation, packaging, and segregation”, which has been cited two times.
The city-wide average sits at 95, which Santi's Catering's 74 doesn't quite reach. The record is unremarkable in either direction.
5
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed a rolling cart in the walk-in cooler with cream cheese on the bottom and raw chicken on the top. Also observed raw chicken, raw pork, and raw shrimp stored next to and on top of each other on the bottom shelf in the walk-in cooler. Discussed the order that raw animal proteins need to be stored and risk associated with these foods. Person in charge (PIC) moved and separated the raw foods from RTE foods at time of inspection. 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)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed two spray bottles of cleaner near the 3-compartment sink that did not have a label. Discussed with person in charge (PIC) that all cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write the name of the cleaners on the spray bottles at time of inspection
7-102.11
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)
74
Jan 27, 2026
Food Advisory Inspection
No violations found.
100
Jan 26, 2026
Food Advisory Inspection
No violations found.
100
Oct 22, 2025
Reinspection
3 minor violations.
View 3 violations
Outer openings not protected against pests
Inspector notes: Provide self-closure devices to the back exterior doors. PIC stated the self-closer has been purchased and will be installed soon
6-202.15
Fixed equipment not properly spaced or sealed
Inspector notes: Flash off the sides of the walk-in cooler units, as needed, with metal flashing
4-402.11
Toilets and Urinals
Inspector notes: Provide a self-closure device to the west restroom door
5-203.12
86
Oct 10, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw beef stored above RTE roasted peppers and raw green beans in the walk in cooler. Observed raw chicken stored above raw beef skewers. 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)
Hands not washed when required
(corrected on site)
Inspector notes: Observed an employee with gloved hands pick up trash from the floor, handle dirty dishes, go into the break room before using a spray bottle and clean cloth to wipe the counter clean without changing gloves and washing their hands first. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. The employee was instructed to wash their hands before working with clean items
2-301.14
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Observed a spray bottle stored in the basin of the hand sink on the opposite wall of the cook line. Observed the hot and cold water lines turned off so no water was available. PIC turned the water on to find a significant leak from the inlet. 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 relocated all items blocking handwash sink at time of inspection. A re-inspection will be conducted on 10/20/2025 to ensure the hand sink has been repaired and is fully operational
5-205.11
Sanitizer test kit not available
Inspector notes: Establishment is using quat sanitizer but only has chlorine test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
Toilets and Urinals
Inspector notes: Provide a self-closure device to the west restroom door
5-203.12
Outer openings not protected against pests
Inspector notes: Provide self-closure devices to the back exterior doors. PIC stated the self-closer has been purchased and will be installed soon
6-202.15
Fixed equipment not properly spaced or sealed
Inspector notes: Flash off the sides of the walk-in cooler units, as needed, with metal flashing
4-402.11
52
Frequently Asked Questions
When was Santi's Catering last inspected?
The most recent health inspection at Santi's Catering on file is from Feb 4, 2026. The public record contains five inspections in total.
What is the most common violation at Santi's Catering?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at Santi's Catering.
How does Santi's Catering compare to other restaurants in Mesa?
Santi's Catering most recently scored 74 out of 100, which is lower than the Mesa average of 95.
Has Santi's Catering's inspection record improved over time?
No. Recent inspections at Santi's Catering have averaged around three violations per visit, up from roughly zero earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Santi's Catering 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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