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
6/19/2026

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: Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine 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 the industrial can opener with thick black organic matter buildup and a white powderlike substance on the blade. Discussed with Person in charge (PIC) All food-contact surfaces must be cleaned to sight and touch. PIC took the industrial can opener to the dish area to clean at time of inspection. Corrective Action: Corrected at time of inspection.

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 walk-in holding TCS foods at temperatures of 45*F to 52*F measured with a probing thermometer. The unit was 41*F at time of inspection. Per person in charge (PIC) the unit has been fluctuating between temperatures since the air conditioner stopped working. Discussed with PIC Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Also observed a coco cola unit on the cookline with an internal ambient temperature of 63*F measured with the min/max thermometer. Observed bags of cheese at 48*F in the unit for less than 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Items in the walk-in relocated were meat from an order that arrive less than 4 hours prior to inspection and a green salsa, rice in water for horchata, cooked beef that were at 41*F at time of inspection. The TCS items discarded are: red/green salsa, green salsa, red salsa, homemade pickled onion, chopped cabbage, cooked beef, pico de gallo, refried beans, cooked beef cheek, milk, and sour cream. Also observed the salsa bar with TCS items that were at temperatures of 45*F to 50*F at time of inspection. Per PIC the items were in the bar for less than 4 hours. After discussing with PIC the TCS items shall go under Time as Public Health Control (TPHC). Assisted PIC with created a policy. TCS items of the salsa bar red salsa, green salsa, red/green salsa, chopped cabbage, pickled onion, and pico de gallo. Corrective Action: Corrected at time of inspection.

Violation #: 28

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

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed spray bottles that had yellow chemicals without any labels. Discussed with PIC all chemicals shall be stored with common name. PIC used a marker to label at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-204.112 (A-D) - Core: Temperature Measuring Devices-Functionality Addl Notes: Observed several TCS holding refrigerator units that are without an internal thermometer. Discussed with PIC all units shall have a working thermometer placed in a conspicuous place. Corrective Action: Correct prior to next routine inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.13 - Core: Insect Control Devices, Design and Installation Addl Notes: Observed fly ribbon hanging from a blue light fly trap. Discussed with PIC all pest control measures must be conducted by a licensed pest control specialist. PIC removed the fly ribbon at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed the charcoal grill with thick black accumulated matter along the edge and remanence of embers on the tile floor behind the grill. Observed grease accumulation on the ceiling tiles, in take of refrigerated units and air vents as well as between the flat top and the cold holding drawers. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Per PIC some ceiling tiles are not able to get cleaner than current state. Discussed to replace tiles that accumulate the grease build up and are not able to get clean. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition Addl Notes: Observed ceiling ventilation immediately outside of the hooded area with thick black grease accumulation and missing grates. Per PIC that part of the ventilation doesn't work. No billowing white smoke was observed at time of inspection. Discussed with PIC ventilation shall be in working order and in good repair and clean at all times. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC employee drinks designated spots.

"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.