The Green Olive Az
Last inspected: Mar 20, 2026
74
Score
The Green Olive Az appears in inspection records eight times, starting in 2024. The most recent report on file is from Mar 20, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around three violations per visit versus roughly zero violations earlier in the record.
The most common issue across all inspections has been “packaged and unpackaged food-separation, packaging, and segregation”, showing up three times.
The city-wide average sits at 95, which The Green Olive Az's 74 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee remove earpiece from ear and not wash hands before going back to cooking. Also observed employee reaching into the box of gloves and donning gloves without washing hands. Inspector stopped employee and explained when hand washing was required. Employee washed hands properly at hand sink at time of inspection. 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. Inspector left PDF guidance documents of hand washing. Employee properly washed hands at handwash sink at time of inspection
2-301.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed that the hand wash sink near the three-compartment sink did not have an approved hand drying provision at time of inspection. Person in charge (PIC) re-stocked the paper towels at time of inspection. 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 provided hand drying provision for handwash sink at time of inspection
6-301.12
Light bulbs not shatter-resistant or protected
Inspector notes: Observed the 3 overhead lights above the cookline did not have covers like the other lights in that area. Please repair or replace the protective shielding on the light by next routine inspection to reduce risk of contamination should the bulbs burst or break
6-202.11
74
Sep 16, 2025
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken being stored in the walk-in cooler above raw lamb and cooked beef. Discussed internal cooking temperature with person in charge (PIC) and the order raw animal proteins need to be stored in the cooler. PIC moved the chicken below the other raw meats 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)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed an open container of yogurt on a food prep area. Person in charge (PIC) stated it was for an employee and moved it to the trash at time of inspection. Also observed a disposable water bottle with a screw top lid. Discussed with PIC that employee drinks should have a lid and a straw to reduce risk of contamination. Also discussed moving all employee food and drinks to a designated area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area
2-401.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed in-use knives being stored between the two cold holding units across from the cook station. Discussed with person in charge (PIC) that storing knives in an area that is hard to keep clean increases risk of contamination. PIC moved the knives at time of inspection and coached employees. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
78
May 20, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In the walk-in cooler, observed pans and tubs of raw chicken placed atop, cooked rice and pans of veggies such as cilantro. discussed the proper storage for all raw chicken pans, and raw marinated chicken. manager relocated all raw chicken pans to a designated lower shelf and relocated veggies tubs to a higher shelving location. corrected
3-302.11(A1-2)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Some spray bottles in the back food prep. kitchen without identification. manager labeled bottles during the inspection
7-102.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed some of the food prep. wet towels placed on tortilla bread boxes. also checked the sanitizer solution. noted at 0 ppm discussed with manager. manager removed towels. chlorine sanitizer at 50 ppm established. corrected
3-304.14
Wall and Ceiling Coverings and Coatings
Inspector notes: Observed in the back food prep. area, some ceiling panels have peeling started. also some panels cracked. showed manager. please repair or replace to smooth, easily cleanable
6-201.16
70
Feb 14, 2025
Reinspection
No violations found.
100
Feb 7, 2025
Food Advisory Inspection
No violations found.
100
Jan 10, 2025
Food Advisory Inspection
No violations found.
100
Jan 7, 2025
Routine
2 critical violations. 1 corrected on site.
View 2 violations
Raw animal food not cooked to required temperature
(corrected on site)
Inspector notes: Observed a chub of raw gyro meat on a spit that was turned off with the chub measuring 53*F externally and frozen solid in the middle. PIC stated the spit gets too hot and is periodically turned off to prevent burning. Advised PIC that the gyro must be continuously cooking and rotating or on time as a control and discarded after 4 hours. PIC turned to the burner and rotation back on at the time of inspection. Discussed that interruptions to the cooking process may allow portions to begin to cool exposing it to the danger zone
3-401.11
Plumbing not installed to prevent backflow
Inspector notes: No RPZ backflow observed connected to the soda machine. PIC stated that another soda fountain was previously installed but not in use. PIC stated the new soda fountain was installed a few months prior. All carbonated soda fountain systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system. A stainless steel RPZ is required if installing downstream from carbonation. All testable backflow devices must be certified. Provide an approved backflow device prior to re-inspection
5-203.14
74
Aug 27, 2024
Routine
2 critical violations. 3 minor violations. 3 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken stored above RTE chopped lettuce, raw ground beef, and cooked garbanzo beans. Observed raw salmon and beef kabobs stored above raw potato slices in water and garbanzo beans. In the drawer cooler, observed raw chicken stored above raw lamb chops. 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)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooling garbanzo beans between 44-51*F when measured with a probe thermometer stored in a covered bus tubs on the ground in the walk in cooler. Per PIC, the beans were cooked yesterday and placed in the walk in to cool overnight. Also observed cooked chicken shawarma stored in a covered and stacked metal pan with temperatures ranging from 47-74*F when measured with a probe theremometer. Per PIC, the chicken had been prepared just over two hours prior to the start of the inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Advised PIC to stored in shallow containers with less than 4 inches of cooling foods. Advised PIC to utilize the walk in freezer or upper racks to expedite cooling
3-501.14
Plumbing system not maintained in good repair
Inspector notes: Re-install the additional faucet to the left of the three compartment sink, as discussed. The chemical dispenser cannot solely fill the sanitizer compartment
5-205.15(B)
No certified food protection manager
Inspector notes: Establishment does not have a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed tongs and a spoon stored above the steamer stored in water measuring 120*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
64
Frequently Asked Questions
When was The Green Olive Az last inspected?
The most recent health inspection at The Green Olive Az on file is from Mar 20, 2026. The public record contains eight inspections in total.
What is the most common violation at The Green Olive Az?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited three times, more than any other issue at The Green Olive Az.
How does The Green Olive Az compare to other restaurants in Mesa?
The Green Olive Az most recently scored 74 out of 100, which is lower than the Mesa average of 95.
Has The Green Olive Az's inspection record improved over time?
No. Recent inspections at The Green Olive Az 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 The Green Olive Az means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Green Olive Az inspected?
Based on the inspection history on file, The Green Olive Az is inspected around five times per year on average.
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