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
4/6/2026

Grade
Not Participating

Priority Violation
2

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: 3rd consecutive violation: Person in charge was not available at initial time of inspection and arrived upon request. 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 conducted on 4/16/26. Corrective Action: Correct prior to re-inspection.

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: 3rd 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 #: 8

Description: Hands Clean and Properly Washed

Comments:

2-301.15 - Priority Foundation: Where to Wash. 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 employee washing hands in prep-sink at time of inspection. Educated operator on adequately washing hands at designated hand sink during time of inspection. Employees are to use designated hand sink and wash hands with soap and warm water for minimum 20 seconds at hand sink. Operator proceeded to used hand sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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: 2nd consecutive violation: 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. Rear kitchen area was not in use at time of inspection. Ensure hand sink is clear from obstructions by time of Re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed fly standing on piece of fried chicharron at front hot food display unit. Discussed with operator to work with pest control to eliminate fly's. Operator proceeded to discard one piece of chicharrone at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 21

Repeat Violation

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: 2nd Consecutive violation: Internal temperature of 110*F for cooked marinated chicken located at hot holding unit. Internal temperature of 128*F for cooked adobada pork meat located 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 #: 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: 3rd consecutive violation: Observed chicharrones using Time as a Public Health Control with old date mark: 4/3/26. Per operator, current batch of chicharrones were made early today and were place under time as a public health control but time stamp was not changed accordingly. Instructed operator to apply new time stamp and ensure chicharrones are discarded after 4hours. Operator proceeded to apply new time stamp at time inspection. Corrective Action: Correct at once. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed boxes of produce in floor of walk-in refrigeration unit. Observed boxes of frozen meat and seafood on floor of walk-in freezer. Discussed with operator to ensure all food items are stored at least 6inches above the floor to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed walk-in refrigeration unit used for storage of whole produce and Non-TCS foods with ambient temperature of 74*F. Discussed with operator to make necessary repairs for refrigeration to reach 41*F or below prior to using as cold storage for TCS food items. A re-inspection will be conducted on4/16/26 to verify necessary repairs. 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: 3rd consecutive violation: Observed leak at spray nozzle in rear prep-sink. Ensure to keep spray nozzle stored at least 1"above basin and repair any plumbing leaks. 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: 2nd consecutive violation: Observed black debris, old food debris and bad odor in the following areas: -floors, walls and ceilings or rear kitchen area, inside both 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 4/16/26 to verify corrections to 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.