Ahogadas Y Dorados George
Last inspected: Mar 5, 2026
95
Score
The health department has logged eight inspections at Ahogadas Y Dorados George, the earliest from 2024. The most recent visit was on Mar 5, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The most common issue across all inspections has been “cleaning, frequency and restrictions”, showing up two times.
Compared to other Tolleson restaurants (averaging 98), there's room to close the gap. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine
1 minor violation.
View 1 violation
Physical facilities not cleaned at required frequency
Inspector notes: Observed black fuzzy residue on opened air conditioning ceiling panel in kitchen. Discussed with person in charge keeping it clean to sight and touch in case any debris falls below. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
95
Nov 25, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed two buckets, one filled with salsa with a date mark from 11/16 and the other filled with beef soup with a date mark from 11/17. According to the date marks for each of the buckets of food, the salsa date-marked for 11/16 should have been discarded by the end of the day on 11/22 and the beef soup date-marked for 11/17 should have been discarded by the end of the day on 11/23. Both buckets of food were embargoed at time of inspection (see embargo form). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.18
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no soap available at a handwashing sink in the food prep area while active food prep was occurring. Person in charge acquired more soap and replenished the empty soap dispenser at that handwashing sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing
6-301.11
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed two cans of pesticide stored with the chemicals in the chemical storage area. Discussed with person in charge that only certified pest control applicators can apply pesticides in the establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed thick, pink buildup on the inside of the ice machine. Discussed with person in charge to clean the ice machine on a more frequent basis to minimize the accumulation of organic matter in the ice machine. The person in charge will have the ice machine thoroughly cleaned. All food-contact surfaces must be cleaned to sight and touch
4-602.11(E)
67
Sep 8, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Physical facilities not cleaned at required frequency
Inspector notes: Observed a heavy accumulation of grease and other food residue on the hood above the stove. Observed a heavy accumulation of lint and grease on some of the ceiling tiles and air intake vents in the kitchen, some of which are above food prep areas. Discussed with person in charge to clean on a more frequent basis. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed several pans that were stored as clean at the clean dishes rack according to the person in charge. Upon separating some of the pans, water was observed still trapped inside the pans. Person in charge separated all of the wet pans so that they could fully air-dry prior to stacking them together. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing
4-901.11
90
Jun 5, 2025
Food Advisory Inspection
No violations found.
100
Apr 30, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed 3 large buckets filled to a depth of 10-12 inches, two with cooked tomatoes and the other with cooked tomatillos that were cooked the day before and cooled overnight inside of the walk-in cooler according to the person in charge (PIC). According to the PIC, the tomatoes and tomatillos were cooled inside of the buckets with ice. The internal temperature of the cooked tomatoes and tomatillos as measured using a probe thermometer ranged from 43°F - 46°F. Based on the cooling parameters of cooling from 135°F - 70°F within the first 2 hours, and then from 70°F - 41°F within the next 4 hours for a total cooling period of 6 hours, the tomatoes did not cool properly and were embargoed at time of inspection (see embargo form). Discussed with person in charge to always cool the food in a wide, flat shallow pan that is no more than 4 inches deep. Discussed with person in charge that the individual thickness of each tomato is close to the 3-4 inch maximum depth and to therefore consider cooling the tomatoes and tomatillos a single layer deep to minimize the depth of the cooling food to no more than 4 inches. Discussed with person in charge to utilize ice baths where necessary to rapidly chill the food and to consider adding ice directly to the cooling tomatoes to help cool them down as well in addition to keeping in an ice bath to ensure it cools properly. *2nd CONSECUTIVE VIOLATION.*
3-501.14
86
Dec 10, 2024
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed two large buckets filled to a depth of 10-12 inches with cooked tomatoes that were cooked the day before and cooled overnight inside of the walk-in cooler. According to the person in charge, the tomatoes were cooled inside of the buckets with ice. The internal temperature of the cooked tomatoes as measured using a probe thermometer ranged from 67°F - 70°F. Based on the cooling parameters of cooling from 135°F - 70°F within the first 2 hours, and then from 70°F - 41°F within the next 4 hours for a total cooling period of 6 hours, the tomatoes did not cool properly and were embargoed at time of inspection (see embargo form). Discussed with person in charge to minimize the depth of the cooling food to no more than 4 inches and to utilize ice baths where necessary to rapidly chill the food
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked red salsa that was hot holding in a hot well with an internal temperature of 121°F as measured using a probe thermometer. Per the person in charge, the salsa had been in the hot well for under 1 hour. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed with person in charge to verify that foods prepared and cooked on-site are reheated to 165°F and that the hot well is preheated and filled with water prior to putting the food into the hot well. Person in charge adjusted the temperature on the hot well. Other foods in the hot well such as carnitas and pinto beans had internal temperatures ranging from 150°F - 170°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed two knives stored in-between the prep unit and the prep table. Person in charge removed the knives from the area and got clean knives. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
70
Dec 4, 2024
Food Advisory Inspection
No violations found.
100
Aug 28, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Observed a large, deep plastic bin of cooked tripas that were cooling in the walk-in cooler. The container was approximately 5-6 inches deep. The internal temperature of the cooked tripas was around 99°F. Per the person in charge, the food began cooling approximately 90 minutes before the inspection occurred. The person in charge rapidly reheated the tripas to 165° F and prepared ice baths to rapidly chill the food to 70° F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(A)
90
Frequently Asked Questions
When was Ahogadas Y Dorados George last inspected?
The most recent health inspection at Ahogadas Y Dorados George on file is from Mar 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Ahogadas Y Dorados George?
Across the inspection record, “cleaning, frequency and restrictions” has been cited two times, more than any other issue at Ahogadas Y Dorados George.
How does Ahogadas Y Dorados George compare to other restaurants in Tolleson?
Ahogadas Y Dorados George most recently scored 95 out of 100, which is lower than the Tolleson average of 98.
Has Ahogadas Y Dorados George's inspection record improved over time?
Results have been roughly steady. Inspections at Ahogadas Y Dorados George have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ahogadas Y Dorados George means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ahogadas Y Dorados George inspected?
Based on the inspection history on file, Ahogadas Y Dorados George is inspected around five times per year on average.
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