Inspection Report

Business Name
Mariscos la Capi
Business Address
4224 W INDIAN SCHOOL RD PHOENIX AZ 85019
Permit Number
MF-23-1174
Permit Type
Mobile Food Annual - MF Type 3
Inspection Purpose
Mobile Food Routine Inspection
Inspection Date
7/30/2026
Grade
Not Participating
Priority Violation
2
Inspection Status
Re-inspection required

Violations

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 old food debris on two knives that were stored clean above the prep top cooler. Advised PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to re-inspection 08/07/2026. Second repeat violation.

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: At time of inspection observed cooked chiles stored on the counter outside the mobile food establishment at room temperature and temping 98 F. Per PIC, they cooked the chiles 10 minutes ago. PIC reheated the cooked chiles on the grill to 165 F and stored on the grill to continue to hot hold. Advised PIC except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Violation #: 41

Repeat Violation

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed two wet wiping cloths stored on top of cutting boards inside the unit. PIC stored wet wiping cloths inside sanitizer bucket. Advised PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection. Second repeat violation.

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage

Addl Notes: At time of inspection, observed sewage backing up into the hand sink and three-compartment sink. Per PIC, the last time they took the unit to the commissary to dump their gray water was four days ago. Corrective Action: Correct prior to re-inspection 08/07/2026.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed old food debris on the floors inside the unit. Advised PIC that physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: During time of inspection, observed two large holes in the floors of unit and saw visible light. Per PIC, they covered the holes with cutting boards and mats until they were able to the floors repaired. Advised PIC to get floors repaired. Physical facility must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 9e - MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Addl Notes: At time of inspection, observed drinks being prepared and scooping ice outside the unit. Also, observed an additional shed stored next to the mobile unit that contained Time/Temperature Control for Safety (TCS) foods including raw shrimp, oyster, shredded lettuce, cut tomatoes, and shredded cheese. Informed PIC that must prepare drinks inside the unit and remove all of the TCS items inside the shed. Corrective Action: Correct prior to re-inspection.

MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: At time of inspection, PIC stated the last time they took unit to the commissary was four days ago. Advised PIC that mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Corrective Action: Correct prior to next routine inspection.

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.
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.