Inspection Report
Carniceria El Herradero
1416 E BROADWAY RD MESA AZ 85204
FD-90820
Food Establishment - Eating & Drinking
Food Routine Inspection
7/20/2026
Not Participating
3
Re-inspection required
Violations
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: facility has an outdoor grilling area, in the front parking. the grilling station, hand washing not provided. showed photos on file regarding the approved equipment for hand washing station. manager was unable to setup during the inspection. scheduled a 10 day re-inspection. please ensure the portable hand washing stations is fully functional, has soap, paper towel and running mixed faucet providing minimum 100 deg f water. re-inspection scheduled for 7-30-2026 Corrective Action: Correct prior to re-inspection.
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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/4617/AMC-Toolbox---Cooling.
Addl Notes: observed pans of cooked pork in the upright cooler at 105-116 deg f . pans wrapped and covered. also pans of cooked chorizo in the food reach-in cooler back food prep. grill room wrapped , temperatures indicating 66 deg f . discussed with facility staff and manager via spanish department staff translating , strategies to ensure rapid food cooling. manager stated food cooked at 8-9am. suggested to place hot food in flat shallow pans and leave uncovered. use of ice bath and the facility walk-in cooler reviewed. manager removed all, placed in flat metal pans. 41 deg f established inside the walk-in cooler. Corrective Action: Corrected at time of inspection.
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Addl Notes: observed at the left hot holding case in the front deli service area, food such as tamales, burritos, rice and beans at 105-110 deg f . per manager the three of the hot holding elements are not keeping adequate heat. via spanish translation , described to manager, not to use this unit till repaired or replaced. also the right hot case refried beans and cooked rice in the bags noted at 106-116 deg f . noted the sliding hot case door missing glass and partially wrapped with plastic wrap. manager stated they have ordered new plexi glass and awaiting the installation. please ensure rte/tcs food is kept at 135 deg f or higher. manager removed food. 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: facility has a salsa bar in the dining area, self service, temperature of diced tomatoes, salsas with tomatoes, chopped, pico de gallo. all at 53 deg f . discussed with manager on duty. manager removed all tcs food . please ensure tcs food is kept at 41 deg f . see embargo Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: observed in the back food prep. rooms, gallon sprayer of insecticide. discussed with manager. please only continue with a certified pest control company. manager discarded insecticides. Corrective Action: Corrected at time of inspection.
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: in the dining area, salsa bar station operating at 53 deg f . showed owner. PIC will place a work order. re-inspection scheduled for 10 days. 7-30-2026 please ensure food cooler can maintain 41 deg f or cooler.
Comments/Details
Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
re-inspection for the salsa bar food cooler, and the outdoor grilling hand washing scheduled for 7-30-2026. informed manager. department food cooling guidance document reviewed. Spanish pdf provided.
"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.
| 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.