Az Ten Noodle
Last inspected: Feb 5, 2026
64
Score
AZ Ten Noodle, located at 1832 W Broadway Rd Rds in Mesa, AZ, had a moderate risk inspection on February 5, 2026. This inspection identified two critical and three minor violations, including issues with food separation, protection from cross-contamination, outer openings, and wiping cloths. Across two scored inspections, AZ Ten Noodle has historically received medium-risk ratings.
2
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 5, 2026
Routine
2 critical violations. 3 minor violations. 4 corrected on site.
64
Aug 27, 2025
Routine
1 critical violation. 3 major violations. 2 minor violations. 5 corrected on site.
58
Violations — Feb 5, 2026 Inspection
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw fish stored above RTE spam, beef and sauce. Observed raw shelled eggs stored above RTE cut veggies and black fungus. 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)
Outer openings not protected against pests
(corrected on site)
Inspector notes: Observed the back door propped open at the time of inspection. PIC closed the door at the time of inspection. Advised PIC outer entries must be shut when not in use unless effectively screened or if using an air curtain
6-202.15
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed damp wiping cloths stored beneath cutting boards and on the counters. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
Equipment material allows contamination or unsafe migration
Inspector notes: Observed the majority of ceramic bowls intended for foodservice to customers with chipping on the top and bottom. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed chipping glaze may be a source of physical contamination of foods. Discussed that exposed ceramic may be porous and may create harborage conditions for bacteria if not properly vitrified
4-101.11(B-E)
Plumbing system not approved or fixtures not cleanable
(corrected on site)
Inspector notes: Observed a pressurized spray hose connected to the mop sink below the flood rim of the mop sink. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers
5-202.11(A)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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