Inspection Report

Business Name
Mercado Latino

Business Address
3102 W VAN BUREN ST PHOENIX AZ 85009

Permit Number
FD-05741

Permit Type
Food Establishment - Meat Market

Inspection Purpose
Food Routine Inspection

Inspection Date
4/6/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

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: 2nd consecutive violation: At least one person shall obtain a valid Certified Food Protection Manager Certification during hours of operation. Corrective Action: Correct prior to next routine 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 queso fresco to be adulterated showing a bluish/black color growth. Discussed with operator the true appearance and color of food has been compromised showing a blue growth and no longer safe for human consumption. Operator proceeded to discard queso fresco at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed a Windex spray bottle stored on top of table where microwaves are located. Observed a stainless steel chemical spray bottle stored on top of cheese display refrigeration unit. Discussed with operator adequate storage and separation of toxic chemicals to prevent contamination onto food items. Operator proceeded to relocate toxic chemicals in designated chemical storage at time of inspection. Corrective Action: Corrected at time of 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 flies in several areas of meat department including: on top of ice machine, on tray used for ham storage at display refrigeration unit and inside empty prep-refrigeration unit. Observed one nymph dead cockroach in tray used for storage of Oaxaca cheese at front display refrigeration unit. Discussed with operator zapping devices for fly control are not permitted in food establishment. Discussed the following: removal of zapping device, last pest control report and adequate warewashing (wash, rinse and sanitize) of trays used for food storage in large meat/cheese display refrigeration. Operator proceeded to remove dead flies/roach and adequately wash, rinse and sanitize trays used for display of meat and cheese at time of inspection. Requested copy of Pest control report.Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-501.17 - Priority Foundation: Warewashing Equipment, Cleaning Agents. 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 employee wash trays used for meat/cheese display at three compartment sink. Employee skipped the sanitizing step and did not have sanitizer setup at three compartment sink. Educated operator in setup of 3-compartment sink prior to warewashing and to ensure adequate sanitizing : chlorine 50ppm to 100ppm. Operator was instructed to properly set up warewashing sink and did not have test strip available at time of inspection to verify adequate chlorine concentration. A re-inspection will be conducted on 4/16/26 to verify Chlorine test strips. 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: Observed leak at hand sink located in outdoor grill. Grill was turned on but not in use at time of inspection. Hand sink was not adequately setup and did not have soap and paper towels. Discussed with operator to setup a bucket under leak and provide adequate soap and paper towels at time of inspection. A re-inspection is scheduled for 4/16/26 to verify plumbing repairs at hand sink.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
A re-inspection will be conduced 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.