Inspection Report

Business Name
Cantina Gueros
Business Address
25315 N LAKE PLEASANT PKWY PEORIA AZ 85383
Permit Number
FD-80605
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
9/12/2026
Grade
A
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed gap at the back, exterior door of the kitchen. The establishment shall protect all outer openings to the building to prevent the attraction and harborage of pests. Discussed installing new door sweep with the manager. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed traditional stone molcajetes inside the kitchen along the cook line and on a metal wire rack near the dish area. Provided education and communicated that traditional molcajetes are porous and not easily cleanable and are prohibited from being used as a direct food contact surfaces at the previous routine inspection. Per manager, they have been used to serve food in, but are not a popular item and are not used frequently. Instructed manager to remove molcajetes from kitchen and discussed other, approved uses inside restaurant (e.g. decoration). The establishment shall remove unnecessary items from the kitchen. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Discussed the following topics/requirements with the manager: 1) labeling of chemical spray bottles 2) storage of in-use utensils (ice scoop) 3) cooling methods (refried beans)

"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.