Inspection Report

Business Name
Mercado Latino

Business Address
3102 W VAN BUREN ST PHOENIX AZ 85009

Permit Number
FD-05730

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/14/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: 4th consecutive violation: Person in charge was unable to answer food safety questions related to hot holding temperatures, cold holding temperatures and rapid cooling process. Observed several priority and repeat priority foundation violations at time of inspection. Person in charge does not hold a valid Certified Food Protection Certification. Employee shall be knowledgeable in prevention of foodborne illnesses. At least one person shall obtain a valid Certified Food Protection Manager Certification. A re-inspection will conduct on 7/17/26. Corrective Action: Correct prior to reinspection.

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: 4th consecutive violation: At least one person shall have a valid Certified Food Protection Manager Certification during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed old food debris/ grease and spills in microwaves located near front hot holding area. Carnitas were being reheated in microwaves at time of inspection. Discussed with operator to ensure detail clean and sanitize all microwaves and maintain as necessary. Operator proceeded to clean and sanitize microwaves at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: 3rd Consecutive violation: Internal temperature of 107*F for cooked marinated chicken located at hot holding unit. Internal temperature of 110*F for cooked asada meat located in hot holding unit. Internal temperature of 104*F -112*F for cooked pork ribs in hot holding unit. Discussed with operator all Time/temperature control for safety (TCS) food items shall be hot held at minimum 135*F or above. Per operator food items had been placed in hot holding unit less than 2hours prior. Instructed operator to reheat food items to 165*F and ensure hot holding unit is keeping minimum 135*F or above. Per operator, extra tray had been placed under these food items and removed for better heat transfer. Corrective Action: Corrected at time of inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Internal temperatures between (50*F -54*F) for the following food items stored in large walk-in refrigeration unit: Barbacoa, Buche, Quero, Chicken, Pork, Beans and Salsa. Internal temperature between 50*F to 53*F for the following raw meats: Beef, chicken and pork. Discussed with operator all Time/temperature control for safety foods (TCS) shall be cold held at 41*F or below. Discussed with operator all cooked TCS foods are no longer safe for human consumption. Operator proceeded to discard all cooked TCS foods at time of inspection. Instructed operator to relocate all raw meats to produce walk-in refrigeration at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Ambient temperature of 50*F for walk-in refrigeration unit used for storage of TCS foods. Discussed with operator to ensure walk-in refrigeration is repaired/replaced to provide adequate cold holding for TCS foods at 41*F or below. Discussed with operator to discontinue cooling and receiving additional product until walk-in refrigeration is repaired. An additional walk-in refrigeration for produce was available and verified a 41*F or below. A re-inspection will be conducted on 07/17/26 to verify repairs. Corrective Action: Correct prior to re-inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests Addl Notes: Observed dead cockroach under three compartment sink at time of inspection. Discussed with operator to ensure remove dead vermin and work with pest control to eliminate and pest issues. Corrective Action: Correct prior to next routine inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Observed rusted shelving used for storage of food containers in walk-in refrigeration unit. Ensure to remove any rusted equipment and replace with new shelving that is easily cleanable to sight and touch. Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: 3rd consecutive violation: Observed black debris, old food debris and bad odor in the following areas: -floors, walls and ceilings and fans inside walk-in refrigeration units inside ice machine and at facility rear exterior exit. Discussed deep cleaning and removal of garbage. Discussed all food items including onions shall be stored inside food establishment and not at exterior of facility. Ensure regular deep cleaning and sanitizing of all kitchen and exterior areas. Corrective Action: Correct prior to next routine inspection

Comments/Details

Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
A re-inspection will be conducted on 07/17/26 to verify cold holding temperature of 41*F or below.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.