Inspection Report

Business Name
Los Taco Chef's by Lorena Y Chuy

Business Address
354 N COUNTRY CLUB DR MESA AZ 85201

Permit Number
FD-89836

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/13/2026

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

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 <100ppm quat sanitizer in use at the 3 comp sink. PIC demonstrated checking chemical levels with a test strip but agitating the test strip under the test solution. Advised PIC on proper testing techniques, per manufacturer instructions. Food-contact surfaces must be properly sanitized after washing and rinsing (150-400ppm quat). Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC manually added quat sanitizer at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Incomplete consumer advisory statements observed on the paper menu and digital menus. Observed the paper menu to have a reminder statement but no disclosure is present to identify which foods are served raw/undercooked including ceviches, homestyle breakfasts, and chilaquiles. Observed the digital menu with a "*" next to the ceviches, but no disclosure for eggs cooked to order and no reminder statement present. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Provided MCESD consumer advisory document in English and Spanish languages. Must provide approved consumer advisory at all points of sale prior to re-inspection on 2/20/2026. Corrective Action: Correct prior to re-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 dishes for service to customers stored on a rolling table next the the back hand sink without a splash guard present. Advised PIC a splash guard is required if storing food or food contact surfaces within 24 inches of the sink. Add a splash guard to the right of the hand sink or move foods/food contact surfaces to another area. Corrective Action: Correct prior to next routine inspection.

Comments/Details

A re-inspection will take place on 2/20/2026 to ensure priority foundation violation #23 has been corrected.
No County legal action will result from this inspection.
Establishment has added a portable bar on the opposite side of the service line where a hand sink is not in use. Establishment prepared margaritas and cut fruit at this station. Area not in use at the time of inspection. Advised PIC to discontinue open drink service, move near the cash register in direct line of sight of the hand sink, or move open beverage service behind the counter where a hand sink is accessible. Advised PIC a hand sink will not be required for bottles and cans only.

"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.