Inspection Report

Business Name
Taco Boys
Business Address
699 S MILL AVE TEMPE AZ 85281
Permit Number
FD-23-04280
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
6/30/2025
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed raw chicken, raw beef, pickled onions, & salsas in the walk-in with temperatures between 45 to 47*F at time of inspection. Observed ambient air temperature of the walk-in cooler at 47.1*F at time of inspection. Per PIC, all TCS food was at 41*F or below less than 4 hours prior to inspection when temperatures were checked by the PIC and establishment received order for raw meats two hours prior to inspection. Rechecked temperature of walk-in cooler after 30 mins and observed walk-in cooler's ambient temperature at 37.4*F at time of inspection. All items were moved to freezers to rapidly cool to 41*F at the time of inspection. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Corrective Action: Corrected at time of 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 torn gasket at the bottom the walk-in cooler door at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed multiple holes in the walls of throughout the establishment. Observed hole in the wall near the mop sink at time of inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Observed gap under the door to the exterior from the kitchen allowing visible light to pass through from the exterior. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.

"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.