Carniceria Michoacan
Last inspected: Feb 6, 2026
100
Score
Carniceria Michoacan has been inspected nine times since 2024. Carniceria Michoacan was last inspected on Feb 6, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly four violations before.
“Certified food protection manager” comes up most often, recorded six times in the inspection record.
Compared to the broader Phoenix restaurant scene, where the average is 97, this is a stronger showing. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 6, 2026
Reinspection
No violations found.
100
Jan 26, 2026
Reinspection
1 critical violation.
View 1 violation
Sewage backflow not prevented
Inspector notes: Observed prep sink with direct plumbing connection to sewage system. Discussed indirect plumbing connection to sewage system with air gap to be used with any equipment in which food, portable equipment, or utensils are placed
5-402.11
86
Jan 13, 2026
Reinspection
1 critical violation.
View 1 violation
Sewage backflow not prevented
Inspector notes: Observed prep sink with direct plumbing connection to sewage system. Discussed indirect plumbing connection to sewage system with air gap to be used with any equipment in which food, portable equipment, or utensils are placed
5-402.11
86
Jan 2, 2026
Routine
1 critical violation. 2 major violations. 4 minor violations. 3 corrected on site.
View 7 violations
Sewage backflow not prevented
Inspector notes: Observed prep sink with direct plumbing connection to sewage system. Discussed indirect plumbing connection to sewage system with air gap to be used with any equipment in which food, portable equipment, or utensils are placed
5-402.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed empty paper towel dispensers and no other hand drying provision at the hand wash sink
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed encrusted food debris/splatter residues on the meat slicers by the meat counter, the meat grinder next to the hand wash sink, and the meat saw table. The food equipment was not in use at the time of inspection but the person in charge stated equipment is sometimes used throughout the day but could not determine when last used/cleaned or provide adequate cleaning frequency procedures
4-601.11(A)
No certified food protection manager
Inspector notes: 6th repeat violation. Observed no certified food protection manager on site at the time of inspection
2-102.12(A)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed employee slicing raw meat then putting the meat slices into a crate that was placed directly on the floor next to the prep table. Employee was directed to place an empty crate between the floor and the crate with raw meat
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Observed broken/missing slider windows resulting in large gaps with cold air venting out in various sections throughout the meat case
4-501.11
Floor and wall junctures not properly coved or sealed
Inspector notes: Observed gaps along floor wall junction and missing coved base along back wall behind prep tables, under hand wash sink, prep sink, and three compartment sink
6-201.13
58
Sep 16, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids. Provided written instruction to operator via email
2-501.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager onsite at the time of inspection
2-102.12(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked chicaron with internal temperature between 78-92F cooling at ambient temperature on a shelf under the cook line. The person in charge stated the chicharon had been cooked and placed for cooling less than 1 hour ago. Discussed using active cooling methods placing food items on ice or in walk in cooler during cooling
3-501.15(B)
82
May 30, 2025
Routine
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: ***2nd CONSECUTIVE VIOLATION*** Observed no hand soap at handwashing sink closest to the meat slicers and 3 compartment sink. Active slicing of raw meats was happening 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 soap for handwash sink at time of inspection. Recommended using soap specifically meant for handwashing with an accessible pump to facilitate the handwashing practice in the establishment
6-301.11
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed second half of meat display case temping at 47*F at beginning of the inspection via ambient thermometer. Explained to PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. All TCS items were relocated to walk-in to cool down. Ice bags were placed in the meat display case to help rapidly cool down. PIC did lower temperature at time of inspection and PIC also contacted technician to come in at time of inspection. Unit was temping at 41*F by end of the inspection
4-301.11
No certified food protection manager
Inspector notes: ***4th CONSECUTIVE VIOLATION*** Observed no CFPM present 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)
78
Feb 12, 2025
Routine
1 critical violation. 1 major violation. 3 minor violations. 2 corrected on site.
View 5 violations
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: Observed active warewashing with only washing and rinsing step at time of inspection. No active sanitizing step was completed during warewashing. Explained to PIC that food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Establishment uses chlorine to sanitize and should be at levels 50-100PPM. Discussed set up including the last active step of chlorine sanitizing for a minimum of 10 seconds of contact. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-702.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at handwashing sink closest to hot holding unit at time of inspection. PIC states the paper towel broke days before 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. Paper towel holder should be fixed to be able to maintain the roll inside
6-301.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed dried food debris on the walls and windows of the meat display case at time of inspection. Observed excessive amounts of food debris on walls behind the cutting tables at time of inspection. 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
No certified food protection manager
Inspector notes: Observed no CFPM present 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)
Plumbing system not maintained in good repair
Inspector notes: Observed leak underneath handwashing sink next to the 3 compartment sink by slicer at time of inspection. PIC states they are in the process of repairing. Explained to PIC that they must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
67
Sep 23, 2024
Routine
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed a container of chlorine sanitizing solution on top of the meat slicer at time of inspection with a concentration of above 200PPM. Explained to PIC that the correct concentration for chlorine sanitizer is between 50-100PPM. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Confirmed the use of testing strips to help measure the concentration of chlorine to sanitize food-contact equipment
4-501.114(A-E)
No certified food protection manager
Inspector notes: Observed no CFPM present 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)
Food contaminated by miscellaneous source
Inspector notes: Observed no splash guard on right side of the hand washing sink located next to the meat grinder. Explained to PIC that a splash guard is necessary to prevent possible contamination onto food prep areas. Please add splash guard to the right side of the handwashing sink prior to next routine inspection
3-307.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed dried food debris on the walls and windows of the meat display case at time of inspection. Observed excessive amounts of food debris on walls behind the cutting tables at time of inspection. 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
74
Jul 18, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 2 corrected on site.
View 5 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed bottles of orange juice underneath the meat cutting table next to bottles of window cleaner at time of inspection. Employee states these items are used for marinating meat. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed hand sink near the meat grinder with no available hand drying provision/paper towels at beginning of inspection. 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
No certified food protection manager
Inspector notes: Observed no CFPM present at time of inspection
2-102.12(A)
Food contaminated by miscellaneous source
Inspector notes: Observed no splash guard on right side of the hand washing sink located next to the meat grinder. Explained to PIC that a splash guard is necessary to prevent possible contamination onto food prep areas. Please add splash guard when necessary
3-307.11
Plumbing system not maintained in good repair
Inspector notes: Observed small leak underneath middle 3 compartment basin at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
67
Frequently Asked Questions
When was Carniceria Michoacan last inspected?
The most recent health inspection at Carniceria Michoacan on file is from Feb 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Carniceria Michoacan?
Across the inspection record, “certified food protection manager” has been cited six times, more than any other issue at Carniceria Michoacan.
How does Carniceria Michoacan compare to other restaurants in Phoenix?
Carniceria Michoacan most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Carniceria Michoacan's inspection record improved over time?
Yes. Recent inspections at Carniceria Michoacan have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Carniceria Michoacan means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Carniceria Michoacan inspected?
Based on the inspection history on file, Carniceria Michoacan is inspected around six times per year on average.
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