Inspection Report

Business Name
Mariscos Sinaloa

Business Address
3135 S 48TH ST TEMPE AZ 85282

Permit Number
FD-11196

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/5/2025

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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 shucked oyster shells from three different batches, with three shellstock tags present for identification located in the same bucket. Also observed another bucket of oyster meat carrying three different shellstock tags being stored together in cold water. Per PIC, they pre-shuck the oysters and assemble per order, with no means of identifying which of the 3 batches the oysters and shells correspond to. Discussed proper storage and identification practices for shellstock with PIC. Shellstock from containers may not be commingled. Commingled shellstock was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed raw marinated skirt steak being stored directly atop RTE sauces in the lower shelf of the small prep table on the cook line. Also observed raw bacon wrapped peppers stored directly atop cooked octopus in the walk-in cooler. Discussed proper food storage with PIC. 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. Corrective Action: Corrected at time of 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 large metal mixing wands being stored as clean on a hook on the exterior wall of the cook line with dried food debris on the food-contact surfaces at time of inspection. Per PIC, the wands were last cleaned the night previous to inspection. Discussed cleaning frequency with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 27

Description: Food Additives: Approved and Properly Used

Comments:

PRIORITY VIOLATION-3-302.14 - Priority: Protection from Unapproved Additives. 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 a box of sodium sulphite stored on a shelf above the food prep area. Per PIC, they sprinkle the food additive on fresh guacamole to maintain freshness. Discussed proper use of food additives with PIC. Sulphites are not approved for use without prior approval from Maricopa County. PIC willingly discarded sodium sulphite 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-7-203.11 - Priority: Poisonous or Toxic Material Containers-Container Prohibitions

Addl Notes: Observed 3 boxes worth of shucked oyster shells being stored in an old 5 gallon hand soap container. Discussed proper food storage with PIC. A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Prior to next routine inspection provide safe, multi-use containers to store food. PIC willingly discarded shucked oyster shells at time of inspection, (See Violation #14). Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required

Addl Notes: Observed a sprayer nozzle hose attachment hooked up to a hose bib, with no atmospheric vacuum breaker, beneath a hand sink in the food prep area with the sprayer nozzle placed inside the basin of the 2-comp prep sink. PIC removed hose from the hose bib at the time of inspection. Discussed the importance of keeping hose removed from a discharge basin to prevent a cross-connection between potable and non-potable water sources. Corrective Action: Corrected at time of inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Of Note: Observed establishment remodeling the kitchen space by expanding into the adjoining suite, adding an ice machine and coolers at time of inspection.
Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees within 5 business days or legal action may result pursuant to MCEHC Chapter 1, Regulation 4(e). Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.

"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.