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
10/20/2025

Grade
Not Participating

Priority Violation
4

Inspection Status
Re-inspection required

Violations

Violation #: 1

Repeat Violation

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: 2nd consecutive violation: Observed several Priority violations noted on today's inspection related to improper cooling, cold holding and hot holding. These items are directly related to preventing foodborne illnesses. Employee shall be knowledgeable in prevention of foodborne illnesses. At least one person shall obtain a valid Certified Food Protection Manager Certification and required to provide proof of enrollment in course by time of re-inspection. A re-inspection will be conducted by 11/4/25. Corrective Action: Correct prior to re-inspection.

Violation #: 2

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: 2nd 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 #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed outdoor grill hand sink not functioning properly and conveying sewage. Outdoor grill is required to have a hand sink properly installed and in good working conditions for adequate hand washing during time of operations. Ensure to repair plumbing issues at hand sink for adequate hand washing. Operator was instructed to discontinue outdoor grill operations due to lack of adequate hand washing. Outdoor grill will not be utilized until RM-10716 is approved. Corrective Action: Correct prior to re-inspection.

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed hand sink in rear kitchen area blocked by large container of oil. Ensure to keep hand sinks accessible during all hours of operation for adequate handwashing. Observed equipment and garbage stored inside hand sink located in outdoor grill. Discontinue storing equipment and garbage in hand sinks. Operator proceeded to move all item from hand sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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: 2nd consecutive violation: 46*F internal temperature for large pot of beans stored in walk-in refrigeration unit. Ensure to use proper cooling methods to cool TCS food items from 135*F to 70*F within 2 hours and from 70*F to 41*F within 4hours. Per operator, beans were cooled overnight. Discussed with operator beans are no longer safe for human consumption. Operator removed beans from walk-in cooler and will no longer be served to the public. 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: One Hot holding unit was not functioning at time of inspection. Per operator unit is not functional and awaiting to be repaired. The following items were found out of temperature in hot holding unit. Pinto beans-107*F Rice-100*F Pork rib-100*F Barbacoa-100*F Ensure to keep TCS food items out of the danger zone and hot held at 135*F minimum. Operator proceeded to reheat some items and discard others. 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 temperature of 76*F for raw pork being dried and stored at room temperature. Ensure to keep all Time/temperature control for safety (TCS) food items at 41*F or below under adequate refrigeration. Per operator, raw pork was left out a day prior. Discussed with operator that the raw pork was no longer safe for human consumption. Operator proceeded to discard raw pork drying at room temperature at time of inspection. Ensure to keep TCS food items at 41*F or below. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Addl Notes: 2nd consecutive violation:Per operator, Time as a Public Health Control is used for Chicharrones stored at room temperature. A policy must be submitted to this department prior to use of Time as a Public Health Control. With approved policy chicharrones shall be held for no longer that 4hours and must be time stamped. Ensure to submit a Time as a Public Health Control policy for approval prior to re-inspection. A re-inspection will be conducted on 11/4/25. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: 2nd consecutive violation: Observed spray nozzle sitting in basin of three compartment sink and rear prep-sink. Ensure to keep spray nozzle stored at least 1"above basin of three compartment sinks to provide air gap. Operator proceeded to properly store nozzles above sink basin. Corrective Action: Corrected at time of inspection.

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage

Addl Notes: At initial time of inspection outdoor hand sink was not properly set up and water source was turned off . Operator proceeded to turning on water for hand washing. Observed hand sink conveying sewage onto ground at outdoor enclosure grill area. Hand sink is required to have capacities to prevent sewage from conveying onto outside grounds. Operator is instructed to discontinue usage of outdoor grill until approval for use of grill and granted by Environmental Services and hand sink is adequately plumbed. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed organic black matter in floors, walls and ceilings of walk-in refrigeration unit. Ensure to detail clean and sanitize all 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.
Observed Outdoor cooking in grill enclosure. Food establishment is found to be operating above and beyond the scope of the permit. Operator was instructed to discontinue outdoor cooking until approved by this department. Reference RM-10716.

Supervisor West was present at time of inspection.

A re-inspection will be conducted on 11/4/25 to verify items noted on this report.

"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.