Blanco
Last inspected: Apr 1, 2026
74
Score
Inspectors have visited Blanco six times, with records going back to 2024. The most recent visit was on Apr 1, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
“Manual and mechanical warewashing equipment” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Phoenix restaurant, which scores around 97. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the bar ware washing machine in use and outputting a concentration of 0ppm. PIC primed machine and reran the food contact surfaces. Dishes were properly sanitized at time of inspection. Suggested to PIC reviewing how to prime the dish machine with employees. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection
4-501.114(A-E)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed boxes of raw ground beef and chorizo stored over boxes of raw steak, container of raw steak, and bags of RTE sauce in the walk-in. Observed boxes of raw shell eggs stored above kegs of beer in the walk-in. Informed PIC that all raw animal products must be stored according to final cooking temperature and must be stored below any RTE foods. PIC properly stored all raw animal proteins and RTE foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
74
Sep 30, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the dishwasher located at the bar having a sanitizer chlorine level of 0 ppm. Person in charge was instructed to use the back dishwasher until this unit is sanitizing properly. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels
4-501.114(A-E)
86
Jun 9, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shelled eggs being stored over numerous ready to eat (RTE) foods such as cooked poblano peppers in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed the handwashing sink located at the bar not having soap available. 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. PIC provided soap for handwash sink at time of inspection
6-301.11
78
Feb 10, 2025
Reinspection
No violations found.
100
Feb 3, 2025
Routine
3 critical violations. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Inspector notes: Observed the dishwashing machine at the bar being used and dispensing chlorine levels of 0 ppm. Person in charge states they will get it repaired as soon as possible. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Reinspection will be conducted on or before 2/13/2025
4-501.114(A-E)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked chorizo cooling in a prep cooler and having an internal temperature of 76-84*F. Person in charge states the cooked chorizo has been cooling for more than 4 hours prior to inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Also reviewed how using the walk in cooler to cool down TCS food effectively
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked steak hot holding in a hotbox having an internal temperature of 110*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. Person in charge states the steak was cooked less than 1 hour prior to the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
64
Oct 3, 2024
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee on cook line drop a tortilla on the ground, pick up the tortilla, and continue to handle utensils and another tortilla for an order. Discussed with PIC the importance of washing hands when contamination occurs. Employee was educated
2-301.14
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed a server use bare hands to place limes onto drinks for customers. Discussed with manager options for using utensils or gloves on ready to eat foods. Employees were educated
3-301.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: Ceiling and walls above dish area, by the air vents, have a buildup of dust. PIC will clean and maintain at a frequency that prevents buildup. Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Tile in dish area is beginning to come up off the ground, exposing the floor beneath. Re-seal floors so that they are smooth, durable, and easily cleanable. Correct prior to next routine inspection
6-501.12
70
Frequently Asked Questions
When was Blanco last inspected?
The most recent health inspection at Blanco on file is from Apr 1, 2026. The public record contains six inspections in total.
What is the most common violation at Blanco?
Across the inspection record, “manual and mechanical warewashing equipment” has been cited three times, more than any other issue at Blanco.
How does Blanco compare to other restaurants in Phoenix?
Blanco most recently scored 74 out of 100, which is lower than the Phoenix average of 97.
Has Blanco's inspection record improved over time?
Results have been roughly steady. Inspections at Blanco have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Blanco means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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