Inspection Report

Business Name
Del Taco

Business Address
1331 N SCOTTSDALE RD TEMPE AZ 85288

Permit Number
FD-88011

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
8/27/2025

Grade
R

Priority Violation
0

Inspection Status
Re-Inspection 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 Foot Protection Managers (CFPM) on duty. Both day managers stated they do not have certification and PIC stated the managers will be enrolled into a class once there are enough applicants. 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 #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed open water cup of soda beverage with no lid and straw next to service station area at the drive through. PIC stated it was an employee's drink and not a customer's drink. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: Observed employee handling money, switch task to preparing food for service, then move to soda dispenser to operate it, and then return back on the line to resume operation at 10:15 AM. Informed PIC that importance of handwashing and the necessity to wash at any change of task. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.14 - Core: Handwashing Signage. 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: Observed no employee handwashing signage for the female and male restrooms used for employees and customers. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. PIC stated they will incorporate a signage notifying employees to wash their hands before returning to work. Corrective Action: Correct prior to next routine inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 accumulation of white organic matter under the soda dispenser, flavoring additive for sodas, and sticky organic matter ice chute at 10:42 AM. PIC confirmed the presence of organic matter and stated they are usually cleaned frequently to sight and touch when needed. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment, a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of organic matter and at least once every 24 hours. Corrective Action: Correct prior to next routine inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed frozen meat patties on the floor inside the walk-in freezer at 10:16 AM. PIC stated food normally is not stored on the floors and proceed to move the box of frozen meat patties off the floor and onto a shelf at the time of question. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed a box of churros in the walk-in freezer with purple organic matter splashed onto the side of the box at 10:16 AM. PIC stated it was a neighboring drink mix that is used for one of the menu items and that staff generally clean up messes when they occur. PIC stated moved the box of churros and separated the contents to a clean location inside the walk-in freezer at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed mop sink with hose connected to faucet and below flood rim of mop sink at 10:34 AM. Advised PIC to either disconnect the hose or have a hose rack. PIC stated there was a hose rack, but it broke and the mop sink no longer has means to have the hose non-obstructing. Advised to get hose rack repaired or disconnect the hose by next routine inspection. An air gap must be present between the faucet and basin of the mop sink. Corrective Action: Correct prior to next routine inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed 3 compartment sink having a leak at the main gasket, connecting hot and cold water flow to the main central goose neck at 10:46 AM. PIC checked and confirmed the leak and turned off valves to stop the leak from continuing at time of inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Upon re-inspection, all violations due for correction have been corrected, test strips were provided via electronic 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.
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.