The Porch Gilbert
Last inspected: Oct 8, 2025
86
Score
Public records show nine inspections at The Porch Gilbert stretching back to 2024. Inspectors last stopped by on Oct 8, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has gotten worse over the last few visits, with the average climbing from around zero violations to closer to two violations.
When inspectors have written things up, “packaged and unpackaged food-separation, packaging, and segregation” has been the most frequent reason, cited two times.
By comparison, the average Gilbert facility scores 96, putting The Porch Gilbert on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 8, 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 black beans in the reach-in coolers on the cook line with internal temperatures of 60-72*F when measured with a probe thermometer. According to manager, beans were just emptied from the can to containers and placed in the units. All room temp TCS foods must be cooled to 41*F before being placed in coolers on the line. Discussed refrigerating cans to eliminate cooling step. Beans were moved to walk-in to cool at time of inspection
3-501.15(A)
In-use utensils stored improperly between uses
Inspector notes: Observed utensils near the grill stored in room temp water. All utensils must be kept dry and washed, rinsed, and sanitized every 4 hours or kept in water 135*F and above
3-304.12
86
Oct 7, 2025
Food Advisory Inspection
No violations found.
100
Jul 2, 2025
Routine
2 critical violations. 2 major violations. 4 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed rice being hot held in rice cooker with an internal temperature of 120-128*F when measured with a probe thermometer. According to chef, rice had been cooked at 11AM (more than 2 hours prior). Observed grilled jalapenos sitting next to grill with an internal temperature of 90*F when measured with a probe thermometer. Jalapenos had been cooked an hour prior. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 135*F and above. Rice was discarded at time of inspection and jalapenos were placed in hot holding
3-501.16(A)(1)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw eggs being stored over ranch dressing cups in the reach-in cooler on the cook line. All raw animal foods must be stored below ready-to-eat foods to prevent contamination. Eggs were moved below ready-to-eat foods at time of inspection
3-302.11(A1-2)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed buildup of food debris on the piercing blade of the can opener. Can opener blades are a food contact surface and must be washed, rinsed, and sanitized and clean to sight and touch to prevent bacterial growth. Can opener was removed to be cleaned at time of inspection
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed microgreens (sprouts) being stored on top of other items in the reach-in cooler on the line with an internal temperature of 60*F when measured with a probe thermometer. According to chef, sprouts had been placed in unit an hour prior. Discussed not storing any TCS foods on top of cooling threshold in reach-in units. Sprouts were moved to walk-in to rapidly cool at time of inspection
3-501.15(A)
61
Apr 3, 2025
Food Advisory Inspection
No violations found.
100
Mar 26, 2025
Routine
No violations found.
100
Nov 6, 2024
Reinspection
No violations found.
100
Oct 24, 2024
Routine
1 critical violation. 5 major violations. 2 minor violations. 4 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chorizo stored above raw fish on speed rack in walk-in, and raw eggs above ready-to-eat (RTE) chicken wings and beef broth in the walk-in. All RTE foods must be stored above raw animal foods in the walk-in, and raw animal foods must be separated according to cooking temperature, with the highest cooking temperature on the bottom. Walk-in items were rearranged at time of inspection
3-302.11(A1-2)
Capacity-Quantity and Availability
Inspector notes: Observed left side hot water faucet in the men's bathroom to be missing. Hot water must be available to all hand sinks at all times. Repair hot water faucet prior to re-inspection on 11/4/24
5-103.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels available at server station hand sink or bar hand sink. A hand drying provision must be available at all hand sinks at all times to ensure proper handwashing is taking place. Paper towels were stocked at time of inspection
6-301.12
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed no consumer advisory disclosure on the menu for the steak salad, which can be cooked to customer's order. All foods served undercooked must have a disclosure and reminder statement. Please provide a disclosure asterisk on costumer menus prior to re-inspection on 11/4/24
3-603.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed chemical spray bottles in the front and back of house with no labels. All working containers must be labeled with the common name of the chemical to prevent misuse. Spray bottles were labeled at time of inspection
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cheeses and other TCS items in the reach-in coolers with internal temperatures ranging from 45-48*F when measured with a probe thermometer. According to kitchen manager, items had been prepped 2 hours prior. All prepped TCS items must be moved to the walk-in to cool to 41*F and below before being placed in reach-in coolers. All items were moved to walk-in to cool at time of inspection
3-501.15(A)
Employee eating, drinking, or using tobacco in food area
Inspector notes: Observed employee food and beverages throughout establishment without a designated area. Discussed creating a designated area for employee food and beverages to prevent cross contamination
2-401.11
Plumbing system not maintained in good repair
Inspector notes: Observed server station hand sink faucet to be loose and leaking. Observed hand sink in women's bathroom on the right side to have low hot water flow, and faucet handle very hard to turn off. Please maintain faucets in good repair prior to the next routine inspection
5-205.15(B)
47
Jul 19, 2024
Reinspection
No violations found.
100
Jul 9, 2024
Routine
2 major violations.
View 2 violations
Sanitizer test kit not available
Inspector notes: Observed no test strips available for quaternary ammonium sanitizer. Test strips must be available for all types of sanitizer to ensure proper concentrations are being used. Please obtain test strips by re-inspection on 7/19/24
4-302.14
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed far left reach-in table with an ambient temperature of 47.1*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection will be conducted on 7/19/24
4-301.11
82
Frequently Asked Questions
When was The Porch Gilbert last inspected?
The most recent health inspection at The Porch Gilbert on file is from Oct 8, 2025. The public record contains nine inspections in total.
What is the most common violation at The Porch Gilbert?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at The Porch Gilbert.
How does The Porch Gilbert compare to other restaurants in Gilbert?
The Porch Gilbert most recently scored 86 out of 100, which is lower than the Gilbert average of 96.
Has The Porch Gilbert's inspection record improved over time?
No. Recent inspections at The Porch Gilbert have averaged around two violations per visit, up from roughly zero earlier in the record.
What does a low risk rating mean?
A low risk rating at The Porch Gilbert 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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