Carniceria Y Taqueria Sinaloa III
Last inspected: Jan 29, 2026
67
Score
Carniceria Y Taqueria Sinaloa III appears in inspection records seven times, starting in 2024. On Jan 29, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has not been favorable: recent inspections average around three violations each, up from closer to one violation before.
“Cleaning, frequency and restrictions” comes up most often, recorded four times in the inspection record.
Carniceria Y Taqueria Sinaloa III's latest score of 67 falls below the Phoenix average of 97. The record is unremarkable in either direction.
7
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine
2 critical violations. 2 minor violations. 3 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed food employee with gloved hands place scoop utensil in 3-compartment sink sanitizer bin, then proceeded to reach gloved hand into sanitizer, and take scoop back to hot holding tray. Hands shall be washed at any time contamination occurs and when changing tasks. Employee removed gloves properly washed hands at handwash sink at time of inspection. Scoop was placed in wash compartment for proper wash/rinse/sanitize procedure. Discussed the importance of proper hand and utensil washing and when hand washing is required
2-301.14
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed food employee contact ready-to-eat shaved carnitas with barehand to pack carnitas into container as to not have food overflow from container. 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. Container of RTE shaved carnitas contacted by bare hands was discarded by Person in charge (PIC) at time of inspection
3-301.11(B)
Evidence of pests or pest control inadequate
(corrected on site)
Inspector notes: Observed small bugs inside soap of kitchen handwash sink, rodent droppings along floor behind baking equipment, and rodent droppings along floor underneath 3-compartment sink next to ice-machine. Establishment shall maintain premise free of insects, rodents, pests and eliminate harborage conditions. PIC switched out soap and instructed food employee to clean areas where rodent droppings were found
6-501.111(A-B,D)
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of dust/food debris along floor across kitchen area and walk-in cooler. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed increasing cleaning frequency to limit accumulation of pest attractants
6-501.12
67
Sep 23, 2025
Routine
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed > 200 ppm concentration of chlorine sanitizer solution in 3-compartment sink. Sanitizer shall be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Person in charge (PIC) made concentration of chlorine sanitizer solution to 100ppm at time of inspection
7-204.11
Equipment not in good repair or proper adjustment
Inspector notes: Observed floor of walk-in cooler rusting and peeling back away from ground. All equipment shall be maintained so that it is easily cleanable and in good repair at all times. Establishment shall repair walk-in cooler floor to a state of good repair prior to next routine inspection
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of dust/food debris along floor across kitchen area and walk-in cooler. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed increasing cleaning frequency to limit accumulation of pest attractants
6-501.12
No certified food protection manager
Inspector notes: Certified food protection manager not 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)
74
May 7, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed 130°F internal temperature of cooked chicken and 118°F internal temperature of cooked peppers, per probe thermometer, inside hot holding cabinet at front of establishment. Per person in charge (PIC), chicken and peppers were cooked to 165°F and placed into hot holding cabinet 30 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 and cooked peppers improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of dust/food debris along floor underneath walk-in cooler shelving units and along floor behind ice machine. 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
82
Feb 21, 2025
Routine
1 minor violation.
View 1 violation
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of debris on hood vent cover above grill. Hood vent cover must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean hood vent cover prior to next routine inspection
6-501.12
95
Nov 18, 2024
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked TCS foods such as: rice, pork, chicken and beef with an internal temperature between 107-135F in the display hot holding unit near the front of the establishment. Per PIC, all food was finished cooking a few minutes (
3-501.16(A)(1)
Outer openings not protected against pests
(corrected on site)
Inspector notes: Front doors of establishment were held open during beginning of inspection. No pest deterant such as an air curtain were present on site. Doors were closed to help preclude possibility of pests entering premises. Corrected at time of inspection
6-202.15
82
Oct 2, 2024
Routine
No violations found.
100
Jul 18, 2024
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed various TCS foods, including cooked chicken and beef being hot held (see embargo form for details) near the front of the establishment. Internal temperatures of the food ranged between 98-120F. Per employee, the food had been made earlier in the afternoon prior to his arrival. 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 discarded by PIC at time of inspection. Corrected at time of inspection
3-501.16(A)(1)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Ambient temperature within walk in refrigeration unit measured between 50-52F. Establishment had certified technician on site during inspection to correct issues with unit. Establishment has provided photos indicating the temperature is now within range, reinspection set 7/22/24. With current refrigeration capacity establishment is only able to cold hold food on premises and does not have space to adequately cool foods or receive any additional food. Per person in charge at least one cooler should be repaired by the end of the week. A re-inspection will be conducted to ensure enough refrigeration is available to handle normal food preparation of establishment. Reviewed with person in charge stopping any advanced food preparations or receiving of food until adequate refrigeration is restored. Correct at once
4-301.11
78
Frequently Asked Questions
When was Carniceria Y Taqueria Sinaloa III last inspected?
The most recent health inspection at Carniceria Y Taqueria Sinaloa III on file is from Jan 29, 2026. The public record contains seven inspections in total.
What is the most common violation at Carniceria Y Taqueria Sinaloa III?
Across the inspection record, “cleaning, frequency and restrictions” has been cited four times, more than any other issue at Carniceria Y Taqueria Sinaloa III.
How does Carniceria Y Taqueria Sinaloa III compare to other restaurants in Phoenix?
Carniceria Y Taqueria Sinaloa III most recently scored 67 out of 100, which is lower than the Phoenix average of 97.
Has Carniceria Y Taqueria Sinaloa III's inspection record improved over time?
No. Recent inspections at Carniceria Y Taqueria Sinaloa III have averaged around three violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Carniceria Y Taqueria Sinaloa III means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Carniceria Y Taqueria Sinaloa III inspected?
Based on the inspection history on file, Carniceria Y Taqueria Sinaloa III is inspected around five times per year on average.
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