El Paisano Mercado
Last inspected: Jan 27, 2026
95
Score
Across the available record, El Paisano Mercado has eight inspections on file, the first dated 2024. El Paisano Mercado was last inspected on Jan 27, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around two violations each.
Across the inspection history, “certified food protection manager” is the issue that surfaces most often, recorded eight times.
El Paisano Mercado scores about where you'd expect for a Tempe restaurant. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 6th Consecutive
2-102.12(A)
95
Sep 9, 2025
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked birria in covered and uncovered 6-inch metal pans with measured internal temperatures between 47*F-81*F in walk-in refrigerator. Per person-in-charge (PIC), birria was cooked and placed in walk-in refrigerator between 2AM-3AM that morning, approximately 7-8 hours prior. Also observed two covered 6-inch metal pans of raw marinated carne asada with an internal temperature between 46*F-47*F. Per PIC, carne asada was also prepared between 2AM-3AM. Observed walk-in refrigerator with an ambient air temperature of 39*F at time of inspection. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. 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. Emailed cooling methods guidance to PIC to show effective ways to cool TCS foods
3-501.14
Wiping cloths used or stored improperly
Inspector notes: Observed wiping bucket with measured concentration at 0 ppm chorine sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. PIC stated sanitizer will be added to sanitizer buckets
3-304.14
No certified food protection manager
Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
78
Jun 10, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
No certified food protection manager
Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wiping bucket with measured concentration at 10 ppm chorine sanitizer. 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
90
Feb 26, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Feb 25, 2025
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked beans in covered 6-inch metal pan with measured internal temperature of 47*F. Employee indicated they were prepared between 3 am - 4 am (~6 - 7 hours before inspection). Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. 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. Emailed cooling methods guide to show effective ways to cool TCS foods
3-501.14
Plumbing system not maintained in good repair
Inspector notes: Observed floor drain overflow onto floor when either hand sink or prep sink is run for more than 40 seconds. The water takes more than a 1 minute to empty from the floor drain (drain is draining but very slowly). The floor drain's inability to drain in an adequate amount of time may lead to inappropriate sewage disposal onto the floors after multiple hand washes or uses of the prep sink. Establishment must ensure floor drain can drain in an adequate amount of time. Failure to repair/treat floor drain may lead to permit suspension
5-205.15(A)
No certified food protection manager
Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wiping bucket with measured concentration
3-304.14
67
Oct 31, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Oct 22, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed the following time/temperature controlled for safety foods (TCS) with internal temperatures between 49*F - 54*F in the refrigerated prep unit nearest to the walk-in refrigerator: canned corn, canned green chilis, salsa rojo, salsa verde, diced tomatoes, shredded lettuce, chipotle mayo, sour cream, cooked chicken patties, shredded cheese, and chunky tomato salsa. Employee indicated that all of these foods had been in the unit since yesterday and they did not take any internal temperatures today. The lowest measured ambient temperature of the unit using a min/max holding thermometer was 48.3*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
No certified food protection manager
Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
86
Jul 8, 2024
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed an employee handle raw hamburger meat with their gloves, remove their gloves, and then immediately put on new gloves and handle sliced cheese without washing their hands. Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing to the employee and when to wash their hands and they washed their hands
2-301.14
No certified food protection manager
Inspector notes: No employees present had a certified food protection manager certificate. 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 a heavy build-up of dust on the condensers in the walk-in cooler. 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
78
Frequently Asked Questions
When was El Paisano Mercado last inspected?
The most recent health inspection at El Paisano Mercado on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at El Paisano Mercado?
Across the inspection record, “certified food protection manager” has been cited eight times, more than any other issue at El Paisano Mercado.
How does El Paisano Mercado compare to other restaurants in Tempe?
El Paisano Mercado most recently scored 95 out of 100, which is about the same as the Tempe average of 95.
Has El Paisano Mercado's inspection record improved over time?
Results have been roughly steady. Inspections at El Paisano Mercado have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Paisano Mercado 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 El Paisano Mercado inspected?
Based on the inspection history on file, El Paisano Mercado is inspected around five times per year on average.
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