Carniceria Ponderosa
Last inspected: Jan 12, 2026
67
Score
Going back to 2024, Carniceria Ponderosa has seven inspections in the public record. On Jan 12, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to three violations per visit.
The pattern that stands out is “certified food protection manager”, which has been cited three times.
That's lower than the typical Phoenix restaurant, which scores around 97. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 12, 2026
Routine
1 critical violation. 1 major violation. 3 minor violations. 4 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed stacked containers of cooked beans with internal temperature between 47-54F on the bottom shelf of a storage rack in the walk-in cooler. Containers were date marked 1/11 and the person in charge confirmed the beans were cooked and placed in the walk in cooler the day before, more than 6 hours. The beans were embargoed for improper cooling at the time of inspection
3-501.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels or other hand drying provision at the handwash sink by the cook line
6-301.12
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed raw chicharron hanging from speed rack with the ends of the chicharron in direct contact with the floor in the walk-in cooler
3-305.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of food debris on the floor in the walk-in cooler, build of food splatter/residues on the walls of the walk-in cooler, accumulation of food splatter/debris on door handles and sided of the prep cooler by the deli hot case, build up of organic matter in the filters of the ventilation hood at the grill on the cook line, and accumulation of grease and other spoilage behind equipment on the cook line
6-501.12
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed open cans of soda stored on the prep table of the bakery section and on the prep table next to floor mixer
2-401.11
67
Sep 26, 2025
Reinspection
No violations found.
100
Sep 18, 2025
Routine
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked rice with internal temperature of 60F stored in a deep plastic bin covered with plastic wrap and date mark of 9/17/25. The person in charge stated the rice had been cooked and placed for cooling the night before, more than 6 hours
3-501.14
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed establishment serve raw marinated shrimp ceviche but does not have the disclosure portion of the consumer advisory posted
3-603.11
No written procedures for vomiting or diarrheal events
Inspector notes: Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids
2-501.11
70
Jul 17, 2025
Routine
2 critical violations. 3 major violations. 3 minor violations. 7 corrected on site.
View 8 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: 2nd repeat Violation. Observed cooked carnitas with internal temperature between 55-62F in the walk-in cooler. The container of carnitas did not have a date mark and the person in charge stated the carnitas were likely cooked and placed for cooling the night before, more than 6 hours ago. Discussed cooling times and temperatures, the carnitas were embargoed at the time of inspection
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed numerous cooked TCS food items with internal temperatures between 90 -120F stored inside the hot case, on a prep table by the cook line, and on top of a cooktop that was turned off. TCS food items included cooked beans, cooked chicken, sauteed onions/whole peppers, cooked pig skin, cooked carnitas, cooked chorizo sausage, cooked pork ribs, and cooked tripe. Observed cooked chicharon with internal temperatures 90-113F stored in an hot case with broken/missing door. The person in charge stated all food items had been prepared less than 4 hours and reheated all food itmes to 165F before returning to hot holding
3-501.16(A)(1)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed container with cooked chicharon with no date mark and container with cooked carnitas and incorrect date mark. The person in charge discarded the cooked chicharon and placed the correct date label on the carnitas at the the time of inspection
3-501.17
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed chicharon hot case not able to maintiain minimum ambient hot holding temperature due to broken/missing door to maintain enclosure and heat retention. The person in charge discontinued use of the hot case for hot holding pending repairs at the time of inspection
4-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed plastic food container and roll of aluminum foil stored inside the the hand wash sink and on top of the physical barriers blocking access to the faucet. The person in charge removed all items from the hand wash sink at the time of operation
5-205.11
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: Observed employees storing open pack of cigarettes on a shelf next to the the hot deli case and the hand wash sink. Discussed use and storage in designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur. The person in charge removed the pack of cigarettes to be properly stored at the time of inspection
6-403.11
No certified food protection manager
Inspector notes: 2nd Repeat Violation. Observed no certified food protection manger onsite at the time of inspection
2-102.12(A)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed pots of cooking oil and roasted tomatoes stored directly on floor by the cook line. Discussed protecting from contamination in clean, dry location 6 inches above floor. The person in charge moved the container off the floor at the time of inspection
3-305.11
47
Apr 9, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. 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)
95
Mar 27, 2025
Routine
4 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
View 7 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Lettuce heads in walk-in refrigerator found with brown liquid and heavily withered. Person in charge discarded lettuce
3-101.11
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: Observed kitchen employee wash and rinse pot with sprayer but not sanitize then place pot to be used as clean. Discussed washing, rinse, and sanitizing. Employee instructed staff to set up sink and properly wash, rinse, and sanitize pot
4-702.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked green salsa in large pot in walk-in cooler at 69 to 70 deg F, per employee salsa was cooked and placed for cooling the night before. Person in charge discarded salsa
3-501.14
Plumbing not installed to prevent backflow
(corrected on site)
Inspector notes: Observed long hose with attached spray nozzle in-use without proper back flow prevention on mop sink faucet (mop faucet has broken AVB). Employee removed hose and will only use sink faucet without hose or nozzle. Discussed ensuring proper backflow is installed if spray hose will be used
5-203.14
No soap available at handwashing sink
(corrected on site)
Inspector notes: No handsoap available at main handwashing sink in back shared kitchen and meat market area. Person in charge provided soap from retail area
6-301.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: Raw ceviche served for sale, but no consumer advisory available at an points of sale in reach-in or food area
3-603.11
No certified food protection manager
Inspector notes: Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. 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)
43
Oct 14, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked quartered chicken stacked 4-5 inches high above the pan reading temperature at 125F, in hot holding warmer food display. Discussed with PIC that it is best to have chicken stacked up to pan level, reheated half to 165F and other half cooled down to 41F. PIC had employee get another pan and readjust level
3-501.16(A)(1)
86
Frequently Asked Questions
When was Carniceria Ponderosa last inspected?
The most recent health inspection at Carniceria Ponderosa on file is from Jan 12, 2026. The public record contains seven inspections in total.
What is the most common violation at Carniceria Ponderosa?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Carniceria Ponderosa.
How does Carniceria Ponderosa compare to other restaurants in Phoenix?
Carniceria Ponderosa most recently scored 67 out of 100, which is lower than the Phoenix average of 97.
Has Carniceria Ponderosa's inspection record improved over time?
Yes. Recent inspections at Carniceria Ponderosa have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Carniceria Ponderosa 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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