Inspection Report

Business Name
El Puerto de Guaymas

Business Address
4434 W THOMAS RD PHOENIX AZ 85031

Permit Number
FD-88114

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/18/2026

Grade
A

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: Observed packaged containers of raw marinated shrimp ceviche with no food labels displayed for retail sale and consumer self service at the front counter. The person in charge stated the shrimp ceviche is prepared daily and packaged in the establishment. Discussed food label basic requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Discussed also adding date of preparation and consumer advisory to the food label. Consumer advisory to include both disclosure and reminder. Examples of disclosure 1) Be on the menu or, in the absence of a menu, be presented in writing to consumers at the point of selection, and 2) Identify the food items that are raw, undercooked, or may contain raw/undercooked ingredients, and 3) Specify that the food item contains raw or undercooked beef, eggs, fish, lamb, pork, poultry or shellfish. Examples of Disclosure: 1)Disclosure by description: Items are described, such as: Oysters on the half shell (raw oysters) Caesar salad (raw egg dressing) Hamburgers (can be cooked to order); or 2) Disclosure by asterisking the food items to a footnote that appropriately states that the items: “Are served raw or undercooked”, OR“Contain (or may contain) raw or undercooked ingredients,” or other appropriate written disclosure. Examples of reminder statement Statement 1) “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness”; Statement 2) “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.” Statement 3) “Regarding the safety of these items, written information is available upon request.”

Comments/Details

Predefined Comment: No County legal action will result from this 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.