Inspection Report

Business Name
Nando's Mexican Cafe

Business Address
1890 W GERMANN RD CHANDLER AZ 85286

Permit Number
FD-26336

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/10/2026

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Cutting Edge Cutting Edge Participant

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 the main walk in cooler holding at 47*F when measured with a min/max thermometer. Observed TCS foods in the walk in cooler holding at between 41-50*F when measured with a probe thermometer, including: various preparations of enchiladas, chili rellenos, shredded chicken, red enchilada sauce, rolled tacos, tacos dorado, chimis, habanero salsa, various sliced and shredded cheeses, and birria broth. PIC stated a work order was placed on the cooler at 11:30am when it was observed that the air temperature was rising even though foods were observed at 41*F or below (less than 4 hours prior to the start of the inspection). All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. PIC had moved all TCS foods to the back corner of the walk in where temperatures were coldest. Advised PIC to utilize the other two walk in coolers to store TCS foods until the cooler is serviced, rather than leaving in place. Advised PIC to utilize the cooler in disrepair for non-TCS foods such as whole produce and tortillas until the cooler is repaired. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 the main walk in cooler holding at 47*F when measured with a min/max thermometer. Observed TCS foods in the walk in cooler holding at between 41-50*F when measured with a probe thermometer. PIC stated a work order was placed on the cooler at 11:30am when it was observed that the air temperature was rising even though foods were observed at 41*F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 cooling queso with internal temperatures ranging from 115-120*F when measured with a probe thermometer that were cooling in the main walk in cooler which was in disrepair and holding at 47*F. Per PIC, the queso had started cooling 30 minutes prior. PIC had the queso reheated to 165*F and maintained at 135*F until adequate cooling space was available. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Ensure equipment is adequately working before attempting to cool foods. 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 the warmer gasket near the main walk in cooler in disrepair. 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.

Comments/Details

A re-inspection will take place within 24 hours on 2/11/2026 to ensure priority foundation violation #33 has been corrected.
No County legal action will result from this inspection.
After discussion with the person in charge, it has been determined that the root cause of the violation was verification breakdown, which resulted in the violation.
Observed the dog-friendly patio sign partially covered by landscaping. Discussed moving the sign to a highly visible area for all customers.

"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.