Carniceria El Herradero
Last inspected: Feb 10, 2026
78
Score
Inspectors have visited Carniceria El Herradero five times, with records going back to 2024. Carniceria El Herradero was last inspected on Feb 10, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
“Time/temperature control for safety food, hot holding” accounts for the largest share of issues, appearing two times across the record.
Compared to other Chandler restaurants (averaging 95), there's room to close the gap. The file should reassure diners considering a visit.
5
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cabeza (cooked cow head) having an internal temperature of 105-115*F at the hot holding station. Person in charge states they reheated the cabeza 1.5 prior to the inspection. Also observed in house bread filled with cream cheese being stored at ambient temperature and having an internal temperature of 72*F. Person in charge states the bread was placed at ambient temperature since the day before. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The bread filled with cream cheese was discarded by PIC at time of inspection. The Cabeza was reheated to 165°F at time of inspection
3-501.16(A)(1)
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed in house salsa (cooked tomatoes) cooling in the walk in cooler but in deep containers. Also observed cooked chicharrones (with meat) cooling at the ambient temperature and in a cardboard box. Both food products were in the appropriate time/temperature for cooling at the time of inspection. 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. All TCS foods being were placed in the walk in cooler and the salsa which was being cooled in deep containers were transferred to shallow containers to allow for rapid cooling
4-301.11
78
Sep 23, 2025
Routine
3 minor violations. 2 corrected on site.
View 3 violations
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: A sack of onions and several boxes of avocados were stored directly on the floor in the kitchen. The employee then stored the food items on the lower table shelves. Do not store food items directly on the floor
3-305.11
Closing Toilet Room Doors
Inspector notes: One kitchen restroom door was propped open with a gallon of bleach. The other kitchen restroom door had a disconnected self-closing device. Have the self-closing device reconnected or replaced. Do not prop open restroom doors
6-501.19
Storage Refuse, Recyclables and Returnables
(corrected on site)
Inspector notes: There was an empty raw meat box on the ground outside the outdoor-cooking enclosure. Discard empty meat boxes promptly to avoid attracting flies
5-501.110
86
Jul 14, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Manual Warewashing Equipment, Chemical Sanitization Using Detergent -Sanitizers
(corrected on site)
Inspector notes: The chlorine sanitizer residual was weak (less than 50 ppm). The employee then remade and rechecked the sanitizer water in the sink- ok at 100 ppm
4-501.115
Closing Toilet Room Doors
Inspector notes: The restroom on the left has a door that is not self-closing. Install a self-closing device for the restroom door
6-501.19
90
Apr 4, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The handwashing sink for the outdoor cooking area was blocked by the presence of utensils. Do not store items in the handwashing sinks. Corrected by employee. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
6-301.12
Food stored improperly or exposed to contamination
Inspector notes: Some of the pastry cabinet doors are dragging and not shutting well. Adjust the cabinet doors so that they self-close
3-305.11
86
Dec 17, 2024
Routine
3 critical violations. 2 major violations. 2 minor violations. 5 corrected on site.
View 7 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed two large deep containers of cooked barbacoa in broth measured at 51F and 52F and a container of cooked barbacoa beef chunks measured at 48 F in the walk-in cooler. Person in charge indicated the foods were cooked last night and placed in the walk-in to cool. The food was cooling for over 6 hours and did not reach the critical limits for cooling. Education was provided to use multiple shallow pans when cooling foods and to take temperatures of foods in the cooling process. The containers of barbacoa were discarded at the time of 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
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed beef steaks holding between 109F and 120F in a container at the steam table. The person in charge indicated the steaks were in the unit for less than 1 hour. The steaks were reheated to 165F at the time of inspection and placed in the steam table. 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)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed a container of menudo with a date mark of 12/06 per the person in charge the food should have been discarded on 12/12 the date of inspection is 12/17 and the food items have exceeded the 7 days. The menudo was discarded at the time of inspection by the person in charge. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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 written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Policy regarding clean-up of fecal diarrheal events was not available at the time of inspection. A policy was provided in English and Spanish at the time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed a container of water with tongs stored inside the container placed in the handwash sink basin. Discontinue this practice as the handwash sink shall only be used for handwashing. The container was removed at the time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
5-205.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: Observed soiled carboard and debris below the storage rack towards the back of the walk-in cooler. Remove the cardboard and debris
6-201.11
No certified food protection manager
Inspector notes: Certified food manger certificate for the person in charge on site was not available during the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection
2-102.12(A)
47
Frequently Asked Questions
When was Carniceria El Herradero last inspected?
The most recent health inspection at Carniceria El Herradero on file is from Feb 10, 2026. The public record contains five inspections in total.
What is the most common violation at Carniceria El Herradero?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited two times, more than any other issue at Carniceria El Herradero.
How does Carniceria El Herradero compare to other restaurants in Chandler?
Carniceria El Herradero most recently scored 78 out of 100, which is lower than the Chandler average of 95.
Has Carniceria El Herradero's inspection record improved over time?
Results have been roughly steady. Inspections at Carniceria El Herradero 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 Herradero 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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