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
3/6/2026
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed thawed salmon fillets in manufacturer's reduced oxygen packaging (ROP) in a reach-in refrigerator. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Repeat Violation

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 a bucket along with a large section of the hose itself. 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. *SECOND CONSECUTIVE VIOLATION*

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Inspection report e-mailed. Of note: observed numerous packages of ground beef in vacuum-sealed bags in walk-in freezer. Per person in charge (PIC), ground beef is not on the menu and is only used for staff food. Time-and-temperature control for safety (TCS) foods may only be stored in reduced-oxygen packaging up for up to 48 hours prior to removing and cooking or discarding the item. Provided ROP resources via e-mail. Also of note: discussed molcajete usage. At this time, porous basalt molcajetes observed on metal storage shelves are not used as a direct food contact surface and food items are placed into a metal bowl nestled inside the molcajete for service.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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