El Pollo Correteado
Last inspected: Jan 21, 2026
95
Score
El Pollo Correteado has been inspected seven times since 2024. El Pollo Correteado was last inspected on Jan 21, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around three violations to closer to one violation per visit over the last few inspections.
“Certified food protection manager” comes up most often, recorded three times in the inspection record.
Compared to the broader Phoenix restaurant scene, this is about average. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 21, 2026
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No Food Protection Manager was available onsite during time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Aug 18, 2025
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) was not present at the 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
May 5, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked beans cooling in the walk in cooler but having an internal temperature of 95-110*F. Employee states the beans were taken out of the heat 5 hours prior to the inspection and left out to cool in the ambient temperature for more than 4 hours prior to placing them in the walk in cooler. No cooling log available to show when the cooked beans entered the danger zone (below 135*F and above 41*F). 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. Reviewed cooling methods with PIC
3-501.14
86
Feb 11, 2025
Routine
1 critical violation. 3 major violations. 2 minor violations. 4 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked peppers being stored below the grill and having an internal temperature of 98*F. Person in charge states the peppers came out 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 TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed the handwashing sink located near the cash register being blocked while employees were handling/packaging lemons. Person in charge (PIC) made the handwashing sink accessible at the time of inspection. Discussed the importance of having all handwashing sinks accessible to promote proper handwashing
5-205.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed macaroni salad, cooked beans and mashed potatoes in the front cooler not having any date marking. Person in charge states these foods were made 2-3 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed cooked chicken in the hot holding unit having an internal temperature of 115*F and not having a time stamp of when it came off the grill. Person in charge states these foods were taken off the grill less than 30 minutes prior to the inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. 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)
Lighting not sufficient for food or utensil handling areas
Inspector notes: Observed the walk in cooler not having a functioning light. Discussed the importance of having enough lighting in all areas where food is stored/handles to ensure food safety. Correct prior to next routine inspection
6-303.11
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) was not present at the 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)
58
Dec 2, 2024
Food Advisory Inspection
No violations found.
100
Oct 30, 2024
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken being stored over raw pork and in house salsa in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked pasta being cooling in the walk in cooler but being covered tightly with a plastic bag. Cooked pasta had an internal temperature of 73-81*F and had been cooling more than 5 hours prior to the inspection. 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. Also, TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods improperly cooled were discarded by PIC at time of inspection
3-501.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed a batch of refried beans and cooked rice that was made 1-2 days prior to inspection not having any date marking. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
67
Aug 5, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was El Pollo Correteado last inspected?
The most recent health inspection at El Pollo Correteado on file is from Jan 21, 2026. The public record contains seven inspections in total.
What is the most common violation at El Pollo Correteado?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at El Pollo Correteado.
How does El Pollo Correteado compare to other restaurants in Phoenix?
El Pollo Correteado most recently scored 95 out of 100, which is about the same as the Phoenix average of 97.
Has El Pollo Correteado's inspection record improved over time?
Yes. Recent inspections at El Pollo Correteado have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at El Pollo Correteado means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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