Inspection Report

Business Name
SoCal Fish Taco Company

Business Address
219 N GILBERT RD GILBERT AZ 85234

Permit Number
FD-30904

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/16/2026

Grade
Not Participating

Priority Violation
5

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: At time of inspection, no certified food protection manager (CFPM) was present on the premises. A CFPM is required to be present at all times of food operations. Please have a CFPM present for the next routine inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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: At time of inspection, the handwashing sink in the kitchen had a strainer full of ice in the basin. Handwashing sinks must only be used for handwashing and cannot be used for any other purposes. Chef removed the strainer from the basin of the hand sink and relocated it to the rinse compartment of the 3 compartment sink. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: In the walk in cooler, observed a pan of raw oysters stored directly over cooked meats and raw onions. Also in the walk in cooler, observed a large pan of raw oysters stored above cold plates used for salads. Raw animal proteins must be stored below ready to eat foods and must not pose a risk of contaminating food contact surfaces used for ready to eat foods. Chef moved plates and raw oysters to proper storage. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 3 compartment sink in use with a concentration of approximately 25 ppm of chlorine sanitizer in the sanitizer basin. Sanitizer must be kept in the concentration stated on the label of the sanitizer (50 ppm to 200 ppm.) Sanitizer was remade to be at 50 ppm. Discussed testing frequency of the manually diluted sanitizer. Dishes that were sanitized with the improper concentration of chlorine were resanitized in the new solution. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: Food-contact surfaces were properly sanitized 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: In the fish prep cooler across the alley from the flat grill, observed a pan of raw grouper that had been overstocked. The raw grouper fillets were above load line of the pan. The fillets on top were between 46*F and 55*F. Fillets that were below the load line were between 35*F and 41*F. The pan of fillets had been in the unit less than 4 hours. All fillets above the load line and were above 41*F were placed in the walk in cooler to rapidly cool. Predefined Comment: 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. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe

Addl Notes: In the hot holding steam table, observed rice in a "Thank You" to-go bag stored in a hot holding pan. To go bags, trash bags, and grocery bags are not food safe and can transfer deleterious substances into the food. Rice was embargoed. Establishment has food safe bags they can use. Instructed establishment to only use food safe bags for foods. Predefined Comment: Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap

Addl Notes: Observed a hose connected to the faucet on the 3 compartment sink. Hose is to allow the filling of water to all 3 compartments since the faucet arm is not long enough. The hose on the faucet hung freely below the flood rim of the basins. In order to prevent any risk of contamination of the potable water source, the hose must be free hanging above the flood rim of the basins. Hose was cut to proper length at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed food debris, grease, residues, and trash accumulating on the floors below the fryer, prep coolers, and grills in the kitchen. Observed dust and debris accumulating on the vents in the kitchen. Facility must be cleaned as frequently as needed to prevent the accumulation of soils. Please have these areas cleaned and cleaned more frequently. Predefined Comment: 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. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
In the front, there is an area behind the to-go windows that has a prep cooler. It is used to fill sauces for patrons and to cut limes. Also in the front there is a bar with ice scooping for drinks. Both of these areas do not have a handwashing sink within 25 feet, line of sight, or directly accessible. If persistent handwashing violations are written in these areas, a handwashing sink may be required to be installed. All food handling areas must have a handwashing sink within 25 feet, line of sight, and directly accessible.

"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.