Carniceria El Charro
Last inspected: Mar 4, 2026
100
Score
Going back to 2024, Carniceria El Charro has seven inspections in the public record. Carniceria El Charro was last inspected on Mar 4, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
“Time/temperature control for safety food, hot holding” comes up most often, recorded three times in the inspection record.
Carniceria El Charro scores about where you'd expect for a Tolleson restaurant. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine
No violations found.
100
Oct 20, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed a pan of cooked tripas and a pan of pinto beans that were hot holding in a hot holding case with an internal temperature as measured using a probe thermometer ranging from 109°F - 130°F. According to the person in charge, the cooked tripas and beans had been cooked and then put into the hot holding case about an hour prior to the start of the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Other hot foods in the case, such as roasted chicken and chili pork, had internal temperatures above 135°F. In discussion with the person in charge, it appears that a heating element in one section of the hot holding case is malfunctioning and the person in charge reached out to a technician to service the case. In the meantime, the person in charge is not putting any hot foods in that section of the case until it is repaired. The establishment has sufficient hot holding capacity to maintain normal operations. 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)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed an approximately 6-inch deep pan of cooling, roasted tomatoes inside of the walk-in cooler sitting on a shelf with an internal temperature as measured using a probe thermometer of 49°F. According to the person in charge, the roasted tomatoes had been roasted and began cooling approximately 5 hours prior to the start of the inspection. Discussed with the person in charge that cooling foods must be cooled in wide, flat shallow container that is less than 4 inches deep and stored high in the walk-in cooler to cool properly. The roasted tomatoes were transferred to a shallower pan to finish cooling. 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(B)
82
Jul 23, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed a container of cooked mashed pinto beans in a metal pan inside of the walk-in cooler with a date mark of 7/15/2025. Based on the date marking parameters for time and temperature controlled for safety foods, the food should have been sold or discarded by 7/21/2025. Based on the date of the inspection, the food is past the due mark and was 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
Equipment material allows contamination or unsafe migration
Inspector notes: Observed several meat cleavers with tape-wrapped handles and/or some exposed rivets sticking out of the handles. The tape-wrapped handles and exposed rivets are such that the cleavers are difficult to clean. Discussed with person in charge to replace the damaged meat cleavers. Person in charge will acquire new meat cleavers. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-101.11(B-E)
82
Mar 19, 2025
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 using the bathroom and then after leaving the bathroom, go and grab clean gloves to begin working with food. Discussed with the employee that anytime we change tasks, such as going from using the bathroom to then going back to work with the food, that hands must be washed prior. Employee removed their gloves and washed their hands before grabbing a new set of clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed boxes of raw shell eggs inside of the walk-in cooler stored above ready-to-eat (RTE) foods such as tortillas, cheese and milk. Discussed with the person in charge that raw animal proteins must be stored according to their final cooking temperature. Person in charge relocated the raw shell eggs to the bottom shelf below the RTE foods. 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)
Physical facilities not cleaned at required frequency
Inspector notes: Observed a heavy accumulation of grease and food debris in the drains. Observed a heavy accumulation of grease and food debris around and underneath the fryers and stove area. Observed accumulation of grease and oil on the floor inside of the walk-in cooler and observed grease and ground-in dirt/organic matter on the floor and walls in the baking corridor. 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
70
Dec 18, 2024
Food Advisory Inspection
No violations found.
100
Dec 10, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked red chili pork in the hot case with internal temperatures as measured using a probe thermometer of between 117°-121°F. Per the person in charge, the foods had been in the case for less than 30 minutes. Person in charge rapidly reheated the foods to 165°F before putting the food back in the hot case. Discussed with person in charge to continuously monitor the food temperatures. It was observed that on the side of the unit that was out of temperature, the steam table is missing a tray for the water. According to the person in charge the tray has been removed to be repaired because it was leaking. Discussed with person in charge to reach out to a technician to service the unit or consider a new unit. Discussed with person in charge to hot hold those foods on the stove if that side of the steam table is not working. Other foods in the hot case such as cooked tripas, shrimp tacos and pinto beans had internal temperatures as measured using a probe thermometer of between 145°F - 155°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. ** 3RD CONSECUTIVE VIOLATION. **
3-501.16(A)(1)
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed hot holding case that did not have a water tray on the side of the unit that was having trouble holding food at hot holding temperature of at least 135°F. In discussion with the person in charge, the water tray on that side that is used for the hot case was leaking and had been removed to be repaired. Discussed with person in charge to have unit repaired or replaced. Discussed with person in charge to hot hold foods that would be on the side that is not working properly on the stove. Other foods in the unit such as shrimp tacos and pinto beans had internal temperatures as measured using a probe thermometer of between 145°F - 155°F. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above. The establishment has sufficient capacity to hot hold food
4-301.11
Food thawed using improper method
(corrected on site)
Inspector notes: Observed frozen shrimp thawing in a tub of water on the counter. Discussed with person in charge to thaw the shrimp under refrigeration inside of the walk-in cooler. Person in charge moved the thawing shrimp to the walk-in. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process
3-501.13
No certified food protection manager
Inspector notes: Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
70
Sep 10, 2024
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked whole pinto beans, red chili beef and chicharrónes in red salsa in the hot case with internal temperatures as measured using a probe thermometer of between 119°-122°F. Per the person in charge, the foods had been in the case for less than 1 hour. Person in charge rapidly reheated the foods to 165°F before putting the food back in the hot case. Discussed with person in charge monitoring temperatures and reaching out to a technician in case the unit needs to be serviced. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. 2ND CONSECUTIVE VIOLATION
3-501.16(A)(1)
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed several pans stored on the drying rack that were nested with water still inside of them. Prior to nesting the pans, the pans should be fully air-dried to prevent moisture/water from being trapped in-between the nested pans. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing
4-901.11
82
Frequently Asked Questions
When was Carniceria El Charro last inspected?
The most recent health inspection at Carniceria El Charro on file is from Mar 4, 2026. The public record contains seven inspections in total.
What is the most common violation at Carniceria El Charro?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited three times, more than any other issue at Carniceria El Charro.
How does Carniceria El Charro compare to other restaurants in Tolleson?
Carniceria El Charro most recently scored 100 out of 100, which is about the same as the Tolleson average of 98.
Has Carniceria El Charro's inspection record improved over time?
Results have been roughly steady. Inspections at Carniceria El Charro have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Carniceria El Charro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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