Inspection Report

Business Name
Rubio's
Business Address
1712 E GUADALUPE RD TEMPE AZ 85283
Permit Number
FD2405547
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
4/2/2026
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

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: ***2nd Consecutive Violation*** Observed main low boy refrigerator with ambient of 53.7*F with min/max. Notified Person IN Charge (PIC). TCS foods inside 3 drawers: cheeses at 49*F-54*F; cooked sweet potato at 49*F; raw meats at 49*F; raw chicken at 49*F. PIC confirmed internal temperatures. Last temperature check at 3pm. Time of inspection is at 5pm. PIC moved all tcs foods to main walk in to cool to below 41*F within 1 hr. All items had been in the unit for about 2 hours and relocated to the walk in cooler. TCS foods should be maintained at 41F or below in cold holding. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Repeat Violation

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: ***2nd Consecutive Violation*** Observe several spray bottles of restroom cleaner angled at single use cups for single service utensils in the storage area next to the make line. PIC relocated the restroom cleaner spray bottles. Ensure that toxic materials are stored in a manner to prevent contamination of food, equipment, utensils, and single service items. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

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: ****2nd Consecutive violation**** The low boy 4 door true unit refrigerator had ambient of 53.7*F with min/max. Outside temperature showed inaccurately 41*F. Notified Person IN Charge (PIC). The PIC called to have the unit scheduled for repair and unit is currently empty. Ensure that cold holding equipment is able to maintain TCS food items at 41F or below. Corrective Action: Correct prior to re-inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: hand washing procedures.
Recommend: maintenance or replace true 4 door unit.
An audited food handler cards with result of 7/7.

"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.