Carniceria Guasave
Last inspected: Jan 27, 2026
100
Score
Across the available record, Carniceria Guasave has 11 inspections on file, the first dated 2024. The latest inspection on file is from Jan 27, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has not been favorable: recent inspections average around five violations each, up from closer to one violation before.
The pattern that stands out is “time/temperature control for safety food, hot holding”, which has been cited three times.
That puts the facility ahead of the local pack: the average Phoenix restaurant scores 97. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Routine
No violations found.
100
Jan 16, 2026
Routine
2 major violations.
View 2 violations
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepares and serves raw marinated shrimp ceviche as ready to eat but have no updated parasite destruction letter from seafood provider
3-402.12
No written procedures for vomiting or diarrheal events
Inspector notes: Observed no bodily fluid clean up kit or written instruction for cleaning bodily fluids
2-501.11
82
Jan 5, 2026
Routine
2 critical violations. 7 major violations. 4 minor violations. 8 corrected on site.
View 13 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed open container of raw chicken stored in a speed rack full of open uncovered cooked ready to eat foods. Raw chicken was directly over cooked tamales and cooked shredded beef. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. The person in charge removed the raw chicken and properly stored it away from ready to eat foods
3-302.11(A1-2)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed no date marking label on any cooked TCS ready to eat food item stored in the walk in cooler. The person in charge stated all food items had been cooked the day before or prior up to two days ago, more than 24 hours
3-501.18
No written procedures for vomiting or diarrheal events
Inspector notes: Observed no bodily fluid clean up kit or written instruction for cleaning bodily fluids
2-501.11
Handwashing sink water not at required temperature
(corrected on site)
Inspector notes: Observed in-operable hand wash sink with no faucet handles by the outdoor cooking area where employee was actively grilling meats
5-202.12(A)
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepares and serves raw marinated shrimp ceviche as ready to eat but have no updated parasite destruction letter from seafood provider
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed food debris and other organic matter in a pan and vegetable dicer stored as clean on the utensil storage rack by the 3 comp sink. Observed a knife stored as clean directly on the floor under the utensil storage rack
4-601.11(A)
Time used as public health control not properly documented
Inspector notes: Observed cooked cheese chile rellenos, machaca/chorizo burritos, and other breakfast burritos with internal temperature between 105-127F in the deli case. The person in charge stated the food items were placed under time as control, observed the food items were not marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. Observed establishment did not have a written time as control policy that indicated which food items were to be placed under time as control
3-501.19(A1,B2,C2-3)
Medicines stored or used improperly
(corrected on site)
Inspector notes: Observed a pill with a clear casing and green powder loosely wrapped in an open napkin placed directly on top of a package of tortillas on the prep table
7-207.11(A)
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed walk in cooler with minimum ambient temperature of 44.7F as measured by inspector min/max thermometer. TCS foods stored in the walk in cooler had internal temperatures of 45-50F. The person in charge adjusted the settings on the cooler fan box which were set to 43F down to 37F. Later observed the walk in cooler ambient temperature lower to 40.9F as measured by inspector min/max thermometer
4-301.11
Food thawed using improper method
(corrected on site)
Inspector notes: Observed bags of raw meats thawing in pooled water in a basin of the three compartment sink. Observed white and red colored foam on the water, around the edges of the basin, and draining into the basin from the drain board. Observed a wiping cloth and blender jar filled with water soaking on the drain board. The person in charge stated the the foam was from food that had just been blended
3-501.13
Dead or trapped pests not removed promptly
Inspector notes: Observed dead roaches on the floor in the back kitchen, observed glue traps filled with dead roaches under the storage racks and 3 comp sink. Discussed need to remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors
6-501.112
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed used tongs with food debris stored on the rim of a trash can next to the prep table. The food contact surface of the tongs were in direct contact with the bag liner which contained food waste and other rubbish. The person in charge removed the utensil for warewashing at the time of inspection
3-304.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of grease, food pieces, dead insects and organic matter, under and around equipment on cook line, under storage racks and other areas of the establishment. Clean more frequently
6-501.12
30
Sep 12, 2025
Routine
No violations found.
100
Jun 10, 2025
Routine
3 minor violations.
View 3 violations
Food stored improperly or exposed to contamination
Inspector notes: Observed various buckets of icing and baking supplies directly on the floor near storage rack at time of inspection. Please keep all items used for food preparation at a minimum of 6" above the floor when in storage or in walk-in units
3-305.11
Evidence of pests or pest control inadequate
Inspector notes: Observed various dead roaches in back storage area of kitchen. Explained to person in charge (PIC) that it is important to eliminate harboring conditions and maintain premise free of insects, rodents and pests by inspecting shipments and removing unnecessary items from kitchen area. Please deep clean floors to eliminate dead roaches in storage areas
6-501.111(A-B,D)
Physical facilities not cleaned at required frequency
Inspector notes: Observed dried food debris and oil on the floors surrounding cook, prep, and storage areas. Explained to PIC that 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
86
Mar 24, 2025
Food Advisory Inspection
No violations found.
100
Feb 25, 2025
Routine
2 critical violations. 1 major violation. 4 minor violations. 4 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: ****3rd Consecutive Violation**** Observed cooked burritos in hot holding case with internal temperatures of 108-120*F at time of inspection. PIC states the items had been in the unit for 2 hours before inspection. Explained to PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: ****3rd Consecutive Violation**** Observed cooked barbacoa dated 2/24 with internal temperature of 55*F and cooked cabeza with internal temperature of 49*F in the walk in at time of inspection. PIC states the items were both made yesterday afternoon and placed into walk in to cool down. Explained to PIC that 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
3-501.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at handwashing sink at time of inspection. Explained to PIC that 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 hand drying provision for handwash sink at time of inspection
6-301.12
Raw and ready-to-eat foods not properly separated
Inspector notes: Observed multiple containers of time/temperature control for safety (TCS) ready to eat (RTE) foods with no lid, saran wrap, or aluminum foil at time of inspection. Some containers of RTE foods were stacked on top of each other with no barrier in between. Explained to PIC that RTE foods must be covered after cooling to prevent possible contamination
3-302.11(A3-8)
No certified food protection manager
Inspector notes: ***2nd Consecutive Violation*** Observed no Certified Food Protection Manager (CFPM) at establishment at time of inspection. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: ****2nd Consecutive Violation**** Observed wiping cloth bucket with a concentration of >50ppm of chlorine at time of inspection. Explained to PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection within 50-100PPM of chlorine
3-304.14
Light bulbs not shatter-resistant or protected
Inspector notes: Observed 2 new strip light bulbs in the walk in with no protective plastic shield covering. Explained to PIC that light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Please add covers to the light bulbs in the walk in by next routine inspection
6-202.11
55
Dec 18, 2024
Routine
2 critical violations. 1 major violation. 3 minor violations. 4 corrected on site.
View 6 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked beef in the walk in with internal temperature of 47-51*F and observed cooked pork carnitas with internal temperature of 50*F in the walk in at time of inspection. PIC states the items were cooked the previous day before inspection. Explained to PIC that 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. Provided PIC with handouts and logs to help with the cooling process
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked burritos in the hot case with internal temperatures of 110-120*F at time of inspection. All other hot foods were above 135*F in the hot case. Burritos were placed on lids above the hot line at time of inspection. PIC states the burritos had been in the case for 2 hours before inspection. Explained to PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed keeping burritos in a container below the hot line to help maintain food at 135*F or above, or also using time as a control for these specific items
3-501.16(A)(1)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed food debris in the handwashing sink at time of inspection. Explained to person in charge (PIC) that handwashing sinks (specifically because this is also the only one available in the facility) must be used only for handwashing purposes. All other warewashing and prepping must be done at the designated sinks in the facility. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
5-205.11
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) at establishment at time of inspection. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
Equipment material allows contamination or unsafe migration
Inspector notes: Observed cutting boards for hot foods with slight grooves on the board. PIC states the board hasn't been replaced since April. Explained to PIC that all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC states they will get the cutting boards replaced
4-101.11(B-E)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wiping cloth bucket with a concentration of >50ppm of chlorine at time of inspection. Explained to PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection within 50-100PPM of chlorine
3-304.14
58
Aug 28, 2024
Reinspection
No violations found.
100
Aug 13, 2024
Reinspection
1 major violation.
View 1 violation
Evidence of pests or pest control inadequate
Inspector notes: Observed live roaches located in the back cooking area, underneath the 3 compartment sink at time of re-inspection. PIC was able to provide recent invoice dated 8/7/24 specifying the presence and treatment of German roaches. PIC states they have been receiving frequent treatment due to the summer months
6-501.111(C)
90
Aug 1, 2024
Routine
3 critical violations. 2 major violations. 4 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked carne burritos and cooked chile relleno in the hot holding case with internal temperatures of 115-121*F via probe thermometer at time of inspection. PIC states that the items were cooked and placed in the hot holding unit 1 hour prior to inspection. 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)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked carne asada, cooked tripe and cooked al pastor pork meat with internal temperatures of 46-49*F in the walk in at time of inspection. PIC states the items were cooked the day prior to inspection. PIC states that they do not know when the items reached 41*F
3-501.14
Equipment material allows contamination or unsafe migration
(corrected on site)
Inspector notes: Observed ready to eat cooked carne asada being placed into a cooler with a clean trash bag as a liner inside. Explained to PIC that food grade bags must be used in order to store ready to eat items. PIC replaced the container with a food grade bag at time of inspection
4-101.11(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels available in the outdoor handwashing sink at time of inspection. Person in charge (PIC) was actively outdoor cooking. Explained to PIC that hand wash 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
6-301.12
Evidence of pests or pest control inadequate
Inspector notes: Observed live roaches located in the back cooking area, alongside the back wall and underneath meat display case. PIC was able to provide recent invoices dated 7/18 & 7/25 specifying the presence and treatment of German and sewer roaches. PIC states they have been receiving frequent treatment due to the summer months
6-501.111(C)
52
Frequently Asked Questions
When was Carniceria Guasave last inspected?
The most recent health inspection at Carniceria Guasave on file is from Jan 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Carniceria Guasave?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited three times, more than any other issue at Carniceria Guasave.
How does Carniceria Guasave compare to other restaurants in Phoenix?
Carniceria Guasave most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Carniceria Guasave's inspection record improved over time?
No. Recent inspections at Carniceria Guasave have averaged around five violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Carniceria Guasave 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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