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Carniceria Los Reyes #3

1925 W Camelback Rd, Phoenix, AZ 85015
Grocery / Market
License: Food Establishment - Eating & Drinking
Last inspected: Feb 6, 2026
67
Score
Medium Risk Grade: B

Public records show six inspections at Carniceria Los Reyes #3 stretching back to 2024. The latest inspection on file is from Feb 6, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.

Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.

Looking across the full record, “time/temperature control for safety food, hot holding” is the recurring theme, flagged two times.

That's lower than the typical Phoenix restaurant, which scores around 97. Nothing in the record is alarming, but there's room to improve.

6
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 6, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature (corrected on site)
Inspector notes: Observed 117°F internal temperature of cooked beef inside hot holding box next to hot holding display case, per probe thermometer. Per PIC, cooked beef was prepared and cooked hour prior to inspection and then placed immediately into hot holding box. Except during preparation, cooking, or cooling all TCS foods shall be maintained at 135°F or above. Cooked beef was reheated to 165°F at time of inspection
3-501.16(A)(1)
No hand drying provision at handwashing sink (corrected on site)
Inspector notes: Observed no hand drying provision at outdoor cooking area handwash sink while grills were being used to cook raw chicken. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection
6-301.12
Handwashing done in improper location (corrected on site)
Inspector notes: Observed food employee wash hands at 3-compartment sink and begin put on single-use gloves for food work. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Employee properly washed hands at handwash sink at time of inspection
2-301.15
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
67
Oct 10, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hands not washed when required (corrected on site)
Inspector notes: Observed food employee handle raw fish without gloves and proceed to reach hand out to work with ready-to-eat (RTE) pork. Hands shall be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC)
2-301.14
No certified food protection manager
Inspector notes: Observed no certified food protection manager present at establishment at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
82
Jul 10, 2025
Food Advisory Inspection
No violations found.
100
May 8, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Bare hand contact with ready-to-eat food (corrected on site)
Inspector notes: Observed food employee handle ready-to-eat (RTE) bell peppers with bare hand while cutting bell peppers. Bare hand contact is not approved with RTE food items. Wash hands per code and shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Cut RTE bell peppers (
3-301.11(B)
Hot or cold food held at improper temperature (corrected on site)
Inspector notes: Observed 130°F internal temperature, per probe thermometer, of cooked chicken, cooked rice, and cooked beans inside hot holding cabinet at front of establishment. Per person in charge (PIC), chicken, rice, beans were cooked to 165°F and placed into hot holding cabinet 45 minutes 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. All cooked chicken, cooked rice, and cooked beans improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
74
Jan 8, 2025
Routine
No violations found.
100
Sep 17, 2024
Routine
No violations found.
100

Frequently Asked Questions

When was Carniceria Los Reyes #3 last inspected?

The most recent health inspection at Carniceria Los Reyes #3 on file is from Feb 6, 2026. The public record contains six inspections in total.

What is the most common violation at Carniceria Los Reyes #3?

Across the inspection record, “time/temperature control for safety food, hot holding” has been cited two times, more than any other issue at Carniceria Los Reyes #3.

How does Carniceria Los Reyes #3 compare to other restaurants in Phoenix?

Carniceria Los Reyes #3 most recently scored 67 out of 100, which is lower than the Phoenix average of 97.

Has Carniceria Los Reyes #3's inspection record improved over time?

Results have been roughly steady. Inspections at Carniceria Los Reyes #3 have averaged around one violation per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Carniceria Los Reyes #3 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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