The Enclave
Last inspected: Apr 17, 2026
82
Score
Across the available record, The Enclave has 10 inspections on file, the first dated 2024. On Apr 17, 2026, the health department conducted the most recent visit. 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.
Across the inspection history, “ready-to-eat time/temperature control for safety food, disposition” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 96, which The Enclave's 82 doesn't quite reach. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 17, 2026
Reinspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed cooked diced chicken in the walk-in with a prepared date of 4/1/26 - past discard date
3-501.18
No certified food protection manager
Inspector notes: Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible
2-102.12(A)
82
Apr 8, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed cooked diced chicken in the walk-in with a prepared date of 4/1/26 - past discard date
3-501.18
Sanitizer test kit not available
Inspector notes: Observed no quaternary ammonium ( quat ) test strips available at time of inspection. Discussed with PIC importance of having quat test strips to determine concentration of sanitizer levels. Correct/obtain prior to re-inspection on 4/21/2026
4-302.14
No certified food protection manager
Inspector notes: Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible
2-102.12(A)
74
Jan 9, 2026
Routine
No violations found.
100
Oct 7, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed a street corn salad (on menu as a cold item) cooling in the server's 2-door reach-in cooler in a tightly covered, deep plastic container, with an internal temperature of 85F. According to PIC, the street corn was prepared 1.5 hours prior to inspection. The street corn was placed with a loosened lid in the walk-in cooler to rapidly cool to 41F or less. 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
3-501.15(A)
No certified food protection manager
Inspector notes: 2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible
2-102.12(A)
86
Jul 23, 2025
Reinspection
No violations found.
100
Jul 15, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed the dish employee use gloved hands to rinse soiled dishes to place into a rack and in the dish machine. Employee then used the same gloved hands to put away clean dishes, without washing hands and changing gloves between handling dirty and clean. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. Hands must be washed at any time contamination occurs and when changing tasks
2-301.14
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed an open container of cottage cheese (dated 7/3-7/9) in the server's reach-in cooler and an open container of sliced turkey (dated 7/6-7/12) in the walk-in cooler, both past the discard date. PIC discarded the expired food items, see embargo form. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the start date (6+1) determines the discard date
3-501.18
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at the handwashing sink in the ware washing area, across from the clean dish rack. Also observed that the cart used to transport food to Memory Care was placed in front of the other handwashing sink in the ware wash area. PIC instructed employee to refill the paper towel dispenser. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must always be accessible and stocked with hot water, soap and paper towels
6-301.12
Sanitizer test kit not available
Inspector notes: Observed no test strips for the sink and surface sanitizer that is used in the buckets and 3-compartment sink for the main kitchen and Memory Care kitchens. PIC will order the test strips for the lactic acid sanitizer. Discussed the importance of having test strips available for sanitizers used in the kitchen to ensure proper concentration. Re-inspection for test strips in 10 days
4-302.14
No certified food protection manager
Inspector notes: Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible
2-102.12(A)
58
Apr 22, 2025
Routine
No violations found.
100
Feb 11, 2025
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Two pans of baked potatoes with 2-2 date mark, milk item with 2-4 date mark, and turkey salad with 2-4 date mark in the walk in cooler and reach in cooler in the cook line area. . PIC discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed
3-501.18
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Sink and surface sanitizer (lactic acid) at 848 and 1130 ppm in the sanitizer buckets in the cookline and server pass thru areas. PIC stated that he sanitizing solution would be diluted to proper concentration of 272-700ppm. Ensure that sanitizer is at proper concentration when used on food contact surfaces according to manufacturer’s directions
7-204.11
Improper cooling methods used
(corrected on site)
Inspector notes: Two large covered pans of pork- 124F at ambient temperature on the prep table next to the cookline. The employee stated that the pork cooked overnight and was pulled out of the oven about two and a half hours prior. *The employee stated that the pork was pulled out of the oven at 192F. The PIC divided the pork into smaller portions and relocated to the freezer to rapidly cool. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf
3-501.15(A)
67
Dec 3, 2024
Routine
No violations found.
100
Jul 30, 2024
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked pork, cooked rice, cooked sausage patties, cut melon, and a black bean/corn salad cooling in various refrigeration units. The cooling TCS foods all observed to be tightly covered. PIC uncovered/loosely covered the containers. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. TCS food held at ambient temperature, such as unopened cans, have 4 hours to cool to 41F
3-501.15(B)
95
Frequently Asked Questions
When was The Enclave last inspected?
The most recent health inspection at The Enclave on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Enclave?
Across the inspection record, “ready-to-eat time/temperature control for safety food, disposition” has been cited four times, more than any other issue at The Enclave.
How does The Enclave compare to other restaurants in Gilbert?
The Enclave most recently scored 82 out of 100, which is lower than the Gilbert average of 96.
Has The Enclave's inspection record improved over time?
Results have been roughly steady. Inspections at The Enclave have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Enclave means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Enclave inspected?
Based on the inspection history on file, The Enclave is inspected around six times per year on average.
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