Inspection Report

Business Name
California Taco Shop

Business Address
1635 N SCOTTSDALE RD TEMPE AZ 85288

Permit Number
MF-23-0797

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
2/24/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: During the inspection, observed raw shell eggs stored on the top shelf of the upright reach in refrigerator above ready to eat foods including cut lettuce, cooked meats, cheese and salsa. Also observed in the refrigerated prep table bags of raw shrimp stored on top of containers of cooked chicken and cooked meat. The person in charge rearranged the items in both refrigerators so that cross contamination in prevented. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: The two windows at the top of the mobile food establishment were both missing screens. Replace prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: There is a buildup of food debris and grease on the walls and floor of the establishment. Clean and maintain clean prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-301.14 - Core: Ventilation Hood Systems, Adequacy Addl Notes: There is a buildup of grease on the hood and underside of shelves in cooking area. Clean and maintain clean. Corrective Action: Corrected at time of inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: At the time of inspection, numerous covered containers of cooked food including cooked rice, beans chicken, meat, salsa and fish were observed in the upright refrigerator and refrigerated prep table. Per person in charge, the items were placed in the refrigerator less than 1-hour earlier to cool. The person in charge, had employee place items on the flattop stove to reheat to hold hot. Ensure no cooling takes in the mobile food establishment. Corrected at time of inspection

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
MCEHC Chap. 8, Sec. 3, Reg. 8g
If an enclosed vehicle is utilized, the following requirements shall be met:
(1) The cab or driving portion of the vehicle shall be separated from the food preparation and serving area of the vehicle by a permanent solid wall partition or a door. If a screen door is installed, a minimum 16 mesh per square inch is required.
No door or solid partition present between the food preparation area and the cab of the mobile food establishment. Provide prior to next routine 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.