Inspection Report

Business Name
Tito's Taco Shop

Business Address
2650 E UNIVERSITY DR MESA AZ 85213

Permit Number
FD-23-00753

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/14/2026

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

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: please ensure the food facility has a certified food manager on duty. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

repeat violation

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 the food prep, back room hand washing basin, blocked by ac unit and articles. also, the front food prep. handwashing basin was blocked by boxes of packaged articles, discussed with manager. please ensure hand washing basins are available and accessible. manager removed all. 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: observed in the walk-in cooler, pans of cooked rice at 52-54 deg f , asked kitchen manager. per manager prepared on 7-13, night shift. suggested to use smaller flat pans to ensure rapid cooling for onsite prepared tcs food. manager discarded rice. please ensure tcs food rapidly thru cooling interventions, shallow pans, ice bath can reach 41 deg f . mcesd cooling guidelines in Spanish reviewed. copy provided. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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: observed in the front cookline, overfilled pans of fried /diced potatoes at 44-52 deg f . discussed with the facility manager, suggested to place excess food in the walk-in coolers till needed. manager removed and placed potatoes in smaller shallow pans and placed in the walk-in coolers. Corrective Action: Corrected at time of inspection.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: observed some ingredients containers without a label. discussed with manager. all labeled by manager during the inspection as salt, sugar. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: some wet wiping cloths were left on the prep. counters. informed facility manager. manager prepared chlorine at 50 ppm. please store wet wiping cloth in a designated sanitizer solution. Corrective Action: Corrected at time of inspection.

Comments/Details

report emailed.
Predefined Comment: No County legal action will result from this inspection.
discussed with kitchen manager, to store excess eggs back in the food cooler. some egg crates on the food cutting boards. please ensure eggs are maintained at 45 deg f or cooler till prepared.

"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.