Carniceria Michoacan
Last inspected: Feb 6, 2026
100
Score
Carniceria Michoacan has been inspected 13 times since 2024. Inspectors last stopped by on Feb 6, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly five violations earlier in the record.
“Certified food protection manager” accounts for the largest share of issues, appearing seven times across the record.
Among Phoenix restaurants, the typical score is 97; Carniceria Michoacan is comfortably above that bar. The full picture is one of consistent compliance.
13
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 major violation.
View 1 violation
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepare and serve raw marinated ready to eat shrimp ceviche but have no updated parasite destruction letter from seafood provider
3-402.12
90
Jan 13, 2026
Reinspection
1 major violation.
View 1 violation
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepare and serve raw marinated ready to eat shrimp ceviche but have no updated parasite destruction letter from seafood provider
3-402.12
90
Jan 2, 2026
Routine
4 critical violations. 3 major violations. 7 minor violations. 7 corrected on site.
View 14 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee with gloved hands handle dirty dishes, soiled food equipment, soiled non-food contact surfaces, raw meats, then without washing hands or changing gloves directly touch with same gloved hands, cooked ready to eat carne asada, handles of utensils on the cook line, handles of sliding windows of the deli hot case, and handle clean sanitized dishes/food equipment
2-301.14
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed cooked chicken, chicharron, tripas, and carnitas with internal temperatures between 95-105F in the deli hot case. The person in charge stated the food items were placed under time as control as indicated by the times written on a dry erase board on the wall next to the deli case. Times on the board showed chicken 0800-1200, chicharron 0800-1200, Tripas 0730-1130, and Carnitas 0900-1300. The person in charge stated the carnitas were actually cooked an hour later at 1000, but this is the standard daily schedule for these food items. All items were in still being served at the time of inspection 1415, more than 4 hours past time as control only. The person in charge indicated following the final use time, the food items were to be removed from the deli case to be cooled, stored, and reheated for later service. Discussed food items under time control must be used or discarded within 4 hours, no co-mingling of foods, and cannot be re-used or reheated after 4 hours. The person in charge discarded all food items past 4 hours of time control only
3-501.19(B1,3-4;C1,4-5)
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: Observed employee warewashing at the three compartment sink that was set up with one compartment of soap water, one compartment of rinse water, and one compartment that was left empty. Employee was soaking dirty dishes in the rinse water compartment, dipping a scrub pad in the soap water compartment, washing and rinsing dishes in the same compartment where the dirty dishes were soaking, then placing washed dishes to air dry in the empty compartment to be used/stored as clean without sanitizing. The person in charge directed employee on proper warewashing set up of three compartment sink, wash-rinse-sanitize, and employee properly washed and sanitized all dishes
4-702.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked carne asada, chicken, rice, beans, and sauteed vegetables with internal temperatures between 105-125F in a hot box warmer next to the cook line. The thermostat of the warmer displayed an internal ambient temperature of 101-103F. The person in charge stated the food items in the warmer had been cooked and placed for hot holding less than 30 mins ago and reheated all items to 165F. The person in charge adjusted the temperature knob from the low setting dial at (3) to a higher setting dial at (8) and later observed the thermostat of the warmer indicate a temperature reading of 185F
3-501.16(A)(1)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed crates of unpackaged produce such as tomatoes, onions, and cilantro stored directly on the floor in front and under the hand wash sink thereby limiting access to the hand wash sink and exposing unprotected food to contamination
5-205.11
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepare and serve raw marinated ready to eat shrimp ceviche but have no updated parasite destruction letter from seafood provider
3-402.12
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed open packages of bulk deli meats with no date marking in the meat case
3-501.17
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)
Lighting not sufficient for food or utensil handling areas
Inspector notes: Observed insufficient lighting intensity in the walk in cooler resulting in inability to read labels or date marking, inability to observe unadulterated condition of food items, inability to see build up of spoilage. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units
6-303.11
Food contaminated by miscellaneous source
Inspector notes: Observed insufficient spatial separation and no physical barrier between hand wash sink and prep table where employees were storing ready to eat vegetables, preparing fresh cut pico de gallo, and blending cooked fresh/cooked salsas. Prep table and food items were directly adjacent and less than 24 inches from the hand wash sink. Discussed sufficient spatial separation or physical barrier to protect food/food equipment from contamination from splash of the hand wash sink. Observed crates of unpackaged ready to eat vegetable stored directly on the ground under the hand wash sink. Discussed potential for contamination from splash/leaking of hand wash sink
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: Observed broken/missing slider windows of the hot deli case resulting large open spaces and inability to maintain the deli case enclosed
4-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed in use utensils, vegetable peeler, knife, and spoon ladle stored between use in the sani-bucket with wiping clothes under the prep table. Observed a vegetable dicer and blender placed directly on the floor between use. The food equipment was in direct contact with standing water, other food debris, and exposed to splash from the hand wash sink. Discussed food contact surface and food equipment must be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Discussed proper storage of in-use utensils
3-304.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of spoilage on the floor of the walk-in cooler under the storage racks. Observed build up of food debris and organic matter on the shelves of the storage racks. Observed splatter of food debris and residues on the outer packaging of packaged foods stored next to the storage racks with uncovered cooked TCS foods. Observed build up of organic matter and soils on the walls, floors, ceiling of the walk in cooler. Observed gray colored standing water, food spoilage, and raw meat debris embedded in deep grooves and pitted concrete areas of flooring by the prep line, cook line, service line, and warewashing. Observed accumulation of loose soils on the ceiling tiles above the hot deli case
6-501.12
Plumbing system not maintained in good repair
Inspector notes: Observed floor cover of insufficient size to enclose the grease trap by three compartment sink resulting in large gaps and spillage
5-205.15(B)
29
Oct 16, 2025
Reinspection
No violations found.
100
Oct 6, 2025
Reinspection
2 major violations.
View 2 violations
No written procedures for vomiting or diarrheal events
Inspector notes: Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids
2-501.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed establishment prepare and serve raw marinated shrimp aguachiles but have no posted consumer advisory
3-603.11
82
Sep 29, 2025
Reinspection
3 major violations. 1 minor violation.
View 4 violations
No written procedures for vomiting or diarrheal events
Inspector notes: Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids
2-501.11
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepare and serve raw marinated shrimp aguachiles but have no parasite destruction letter from seafood provider
3-402.12
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed establishment prepare and serve raw marinated shrimp aguachiles but have no posted consumer advisory
3-603.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager onsite at the time of inspection
2-102.12(A)
70
Sep 16, 2025
Routine
3 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids. Provided operator written instructions via email
2-501.11
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepare and serve raw marinated shrimp aguachiles but have no parasite destruction letter from seafood provider
3-402.12
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed establishment prepare and serve raw marinated shrimp aguachiles but have no posted consumer advisory
3-603.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager onsite at the time of inspection
2-102.12(A)
70
May 30, 2025
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: ***2nd CONSECUTIVE VIOLATION*** Observed carne asada with internal temperature of 110-118*F both inside the hot holding table and standing hot holding cabinet at time of inspection. Observed chiles and onions with internal temperature of 98-105*F in the standing hot holding cabinet at time of 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. PIC states items were placed in both units an hour before inspection. All other TCS items were at 135*F and above in units. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Hands not washed when required
(corrected on site)
Inspector notes: Observed food employee opening bags of raw beef tripe and placing them in the large cauldron to fry and with same gloves handle other kitchen utensils to stir other items being used in the cooking area. 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. Employees must discard gloves, wash hands and don new gloves after handling raw meats and returning to work with ready-to-eat foods or other kitchen utensils, handles, etc. Employee properly washed hands at handwash sink at time of inspection
2-301.14
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)
Floor and wall junctures not properly coved or sealed
Inspector notes: Observed missing cove base underneath 3-compartment sink and behind prep area tables. Cove base is required in all areas where there is food production, food storage, mop sink and restroom areas. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-201.13
67
Feb 12, 2025
Routine
2 critical violations. 3 major violations. 2 minor violations. 5 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked rice, tripe, carnitas, and beans with internal temperatures of 99-125*F at time of inspection via probe thermometer in the hot holding case. PIC states the items have been placed in the unit 2 hours prior to 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: Observed cooked barbacoa and cooked chicharron (pork) with internal temperatures of 46-49*F in the walk in at time of inspection. PIC states the items were cooked and cooled the previous night. PIC could not confirm when the items reached 41*F. 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 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed metal pans and tortilla press with accumulation of dried food debris on the rack by the bakery section. PIC states these items were stored away as clean. PIC states that they simply rinse off items before using. Explained to PIC that all food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-601.11(A)
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed walk in unit with ambient temperature of 47*F at beginning of inspection. Explained to PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. TCS foods that were located in the walk-in for over 4 hours were discarded at time of inspection. All other TCS food items prepared same day, less than 4 hours before inspection were moved to the freezer to rapidly cool. PIC was able to manually lower walk in temperature to 41*F at time of inspection
4-301.11
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)
Physical facilities not cleaned at required frequency
Inspector notes: Observed inside of walk-in and cooking prep area with excessive amounts of food debris 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. Please develop a schedule to routinely clean and eliminate all food debris on floors, walls, walk-in/storage areas
6-501.12
50
Sep 23, 2024
Routine
2 major violations. 4 minor violations. 3 corrected on site.
View 6 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed both deli slicers in the kitchen area with dried food residue at time of inspection. Person in charge (PIC) could not verify at what time the deli slicers were last properly washed, rinsed, and sanitized. Explained to PIC that all food-contact surfaces must be cleaned to sight and touch. 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. Food-contact surfaces were properly sanitized at time of inspection
4-601.11(A)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed chicharron with internal temperature of 98*F and beef ribs with an internal temperature of 102*F in the hot holding display case via probe thermometer at time of inspection. PIC states the items were placed at 2PM and they are part of their time as a control policy. Items do not last over 4 hours in the hot holding unit. No time stamps were available and explained to PIC that every time freshly cooked or reheated product is introduced into the hot holding unit under the time as a control policy, a time stamp must indicate when it was placed; whether on paper, sticker, notebook, etc. All TCS foods being held under time as a control were properly time stamped at time of inspection
3-501.19(A1,B2,C2-3)
Physical facilities not cleaned at required frequency
Inspector notes: Observed inside of walk-in and cooking prep area with excessive amounts of food debris 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. Please develop a schedule to routinely clean and eliminate all food debris on floors, walls, walk-in/storage areas
6-501.12
Raw and ready-to-eat foods not properly separated
Inspector notes: Observed containers of ready to eat/time temperature control for safety (TCS) foods in the walk in with no lids or wrapping cover. Explained to PIC that due to the dried food debris on the racks that it is important to cover the items with a corresponding lid or saran wrap/aluminum foil to prevent possible contamination of the cooked RTE/TCS foods. Please add lids or covers to the TCS foods when not in use and in walk-in
3-302.11(A3-8)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wiping cloth bucket used in the cooking section of the carniceria with 0PPM of chlorine sanitizer. 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
3-304.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed severe accumulation of dried food debris on racks inside of the walk in where cooked foods are stored. Explained to PIC that nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Please remove all debris from racks inside of the walk in prior to next routine inspection
4-602.13
67
Jul 30, 2024
Reinspection
1 minor violation.
View 1 violation
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)
95
Jul 18, 2024
Routine
3 critical violations. 5 major violations. 1 minor violation. 6 corrected on site.
View 9 violations
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: Observed employee wash and rinse a blender at time of inspection with no active sanitizing step before storing away as clean. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. 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
4-702.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed the following time/temperature control for safety (TCS) items with internal temperatures from 92-115*F via probe thermometer including: fried chicharron with meat, cooked chile rellenos, cooked half chicken, cooked shredded chicharron and cooked egg with potato. Ambient temperature of the hot holding unit is 131*F at time of inspection. PIC states that they are using time as a control and hot food does not exceed over 4 hours in the unit. There was no time as a control procedure or time stamp on site referring to the items listed above. Discussed with PIC the following items may be used for time as control: fried chicharron with meat, chile rellenos, fried tacos and rice. All other foods in the unit shall be 135*F or above at all times. 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 replaced at time of inspection
3-501.16(A)(1)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked barbacoa with an internal temperature of 49-51*F via probe thermometer and cooked carnitas with an internal temperature of 49*F via probe thermometer in the walk in at time of inspection. The ambient temperature of the walk in was 41*F at time of inspection. PIC states the item was cooked the day prior. 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
Food thermometer not available or accessible
Inspector notes: Observed no working thermometer in the facility to check cold and hot cooking temperatures
4-302.12
Handwashing done in improper location
(corrected on site)
Inspector notes: Observed employee improperly washing hands at the 3 compartment sink at time of inspection. Explained to PIC that all handwashing must be done in the proper handwashing sinks located in the kitchen with soap and water. Employee properly washed hands at handwash sink at time of inspection
2-301.15
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed hand sink near the stovetop 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
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed no time stamp on cooked chiles and onion and fried chicharron with meat at time of inspection. A written time as a control policy posted only indicating these items are allowed to be under time as a control in the facility. But a time stamp/log must be used to indicate when the items were prepared. All TCS foods being held under time as a control were properly time stamped at time of inspection
3-501.19(A1,B2,C2-3)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed hot holding unit with ambient temperature of 131*F at time of inspection. Unit is missing additional window doors needed to maintain proper heat and air flow. 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
4-301.11
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)
37
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 13 inspections in total.
What is the most common violation at Carniceria Michoacan?
Across the inspection record, “certified food protection manager” has been cited seven 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 five 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 eight times per year on average.
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