Wild Berry Restaurant
Last inspected: Mar 3, 2026
100
Score
Inspectors have visited Wild Berry Restaurant nine times, with records going back to 2024. Inspectors last stopped by on Mar 3, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.
Across the inspection history, “certified food protection manager” is the issue that surfaces most often, recorded five times.
The city-wide average for Mesa sits at 95, putting Wild Berry Restaurant on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Reinspection
No violations found.
100
Mar 2, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed kitchen food prep. handling sandwiches with bare hand, reviewed with manager and staff on circumstances requiring minimizing bare hand contact , including assembling sandwiches. staff washed hands and put on food handler gloves
3-301.11(B)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Facility walk-in cooler at 55-60 deg f . discussed with manager on duty, regarding the requirement to keep cooler at 41 deg f or cooler for perishable food storage. manager placed a service call. re-inspection scheduled for 3-3-2026
4-301.11
Wiping cloths used or stored improperly
Inspector notes: Assorted wet wiping cloth in the front and back food prep. area, left on the food counters. discussed preparing sanitizer buckets to store wet wiping cloth in, after use
3-304.14
No certified food protection manager
Inspector notes: Please obtain a certified food manager for the establishment. resources on esd.maricopa.gov reviewed
2-102.12(A)
70
Feb 18, 2026
Food Advisory Inspection
No violations found.
100
Oct 30, 2025
Routine
No violations found.
100
Sep 8, 2025
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: At time of inspection, no CFPM was on site
2-102.12(A)
95
Apr 21, 2025
Routine
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: At time of inspection , no CFPM was on site
2-102.12(A)
Physical facilities not cleaned at required frequency
Inspector notes: Observed multiple debri throughout the kitchen area. Please clean under/around prep tables and storage areas & hood filters; wipe down outsides of equipment and prep areas
6-501.12
90
Dec 17, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Dec 16, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw sausage patties and raw hamburger stored above RTE ham in the walk in cooler. Observed raw shelled eggs stored above RTE spinach, cream, parmesan cheese and garlic. 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)
Handwashing sink water not at required temperature
Inspector notes: No cold water at the only had sink in the main kitchen area. Per PIC, the sink was recently serviced and then shortly after cold water became unavailable. Only hot water observed at 130*F was available from the hand sink. 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. Discussed that water that is too hot may discourage handwashing when required. Repair sink so hot and cold water under pressure is available to support proper handwashing
5-202.12(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed 10+ foods in the walk in cooler prepared more than 24 hour prior without date marks including: stuffed peppers and cabbage, and lasagna from 12/12, clam chowder from 12/13, beans, lentils, meatballs, chicken breasts, and ham from 12/14, and gravy from 12/15. All RTE/TCS foods were properly date marked 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)
3-501.17
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Lighting not sufficient for food or utensil handling areas
Inspector notes: Insufficient lighting observed in the dry storage area and portions of the walk in cooler. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; At least 215 lux (20 foot candles): At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, Inside equipment such as reach-in and under-counter refrigerators; and at a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Repair/replace lighting prior to the next routine inspection
6-303.11
64
Oct 21, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed inside the walk in two metal containers with cooked cabbage and stuffed peppers without a date mark on. Per PIC, both cooked items were from two days ago and probably an employee forgot to put Saturday's date on them
3-501.17
90
Frequently Asked Questions
When was Wild Berry Restaurant last inspected?
The most recent health inspection at Wild Berry Restaurant on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Wild Berry Restaurant?
Across the inspection record, “certified food protection manager” has been cited five times, more than any other issue at Wild Berry Restaurant.
How does Wild Berry Restaurant compare to other restaurants in Mesa?
Wild Berry Restaurant most recently scored 100 out of 100, which is higher than the Mesa average of 95.
Has Wild Berry Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Wild Berry Restaurant have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Wild Berry Restaurant 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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