El Quiche Pupusas
Last inspected: Mar 2, 2026
100
Score
Inspectors have visited El Quiche Pupusas 13 times, with records going back to 2024. The newest entry in the record is dated Mar 2, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around one violation each.
“Certified food protection manager” comes up most often, recorded four times in the inspection record.
Among Phoenix restaurants, the typical score is 97; El Quiche Pupusas is comfortably above that bar. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 2, 2026
Reinspection
No violations found.
100
Feb 18, 2026
Routine
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: 2nd consecutive violation. Observed prep cooler with minimum ambient internal temperature between 47-49F as measured by inspector min/max thermometer
4-301.11
90
Oct 27, 2025
Reinspection
No violations found.
100
Oct 15, 2025
Routine
2 major violations. 1 corrected on site.
View 2 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed no date marking for cooked TCS foods stored in the reach in cooler. Observed no evidence of a date marking system and no date marks on any food container in the establishment. The person in charge stated the foods were cooked the day prior and marked the food containers accordingly
3-501.17
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed reach in cooler with minimum ambient temperature of 62.6F and prep cooler with minimum ambient temperature of 56.8F as measured by inspector min/max thermometer
4-301.11
82
Jul 17, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Food label missing or inaccurate
(corrected on site)
Inspector notes: Observed bags/containers with no food labels of dried shrimp, dried sardines, flour tortillas, beans/seeds, cheese wrapped in corn husk, creamy cheese, and roasted grasshoppers displayed for retail sale on shelves and reach in cooler around the dinning room. The person in charge stated some food items are recieved prepackaged in bulk and others are further portioned and repackaged onsite from bulk. Discussed food label Basic Requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). The person in charge removed all food items not properly labeled from display for retail sale at the time of inspection
3-602.11(A)(B1-4)(B6-7)(C)(D)
95
May 6, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: ****2nd Consecutive Violation**** Observed withered bananas in dry storage area with organic matter and tomatoes with white organic growth. Explained to PIC that all food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection
3-101.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no hand soap at handwashing sink by cook and prep area at beginning of inspection. Establishment was open and serving food at time of inspection. Explained to person in charge (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 soap for handwash sink at time of inspection
6-301.11
78
Dec 23, 2024
Food Advisory Inspection
No violations found.
100
Dec 19, 2024
Food Advisory Inspection
No violations found.
100
Dec 10, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: 3rd REPEAT VIOLATION. No certified food manager available onsite at time of inspection. 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
Dec 3, 2024
Reinspection
1 major violation. 1 minor violation.
View 2 violations
Handwashing sink water not at required temperature
Inspector notes: 2nd Repeat Violation. Handwashing sink in kitchen area found with cold water valve not working making it inoperable due to too hot water coming out. 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. Correct prior to re-inspection
5-202.12(A)
No certified food protection manager
Inspector notes: 3rd REPEAT VIOLATION. No certified food manager available onsite at time of inspection. 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)
86
Nov 25, 2024
Food Advisory Inspection
No violations found.
100
Nov 19, 2024
Routine
2 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Observed withered bananas in dry storage area with organic matter, peeled garlic with with organic growth, and sprouted beans with white organic growth in front reach-in cooler. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrected at time of inspection
3-101.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: 3rd REPEAT VIOLATION. Observed raw chicken stored directly on top of container of raw beef in prep cooler in kitchen area. Observed raw shelled eggs stored directly above ready-to-eat cabbage slaw and red salsa in front reach in cooler. Person in charge properly re-organized all food items. 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. Corrected at time of inspection
3-302.11(A1-2)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Cooked black beans, boiled potatoes/carrots/squash mix, cooked tomato salsa and cooked corn all prepared 2- and 3-days prior per person in charge found without a datemark. All RTE/TCS foods were properly date marked at the time of 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). Corrected at time of inspection
3-501.17
Handwashing sink water not at required temperature
Inspector notes: Handwashing sink in kitchen area found with cold water valve not working making it inoperable due to too hot water coming out. 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. Correct prior to re-inspection
5-202.12(A)
No certified food protection manager
Inspector notes: 3rd REPEAT VIOLATION. No certified food manager available onsite at time of inspection. 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)
58
Sep 25, 2024
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: 2nd repeat violation. Observed raw shelled eggs stored above ready-to-eat shredded cabbage and tortillas back reach in cooler and raw chicken stored above raw beef in prep cooler in back kitchen area. 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. Corrected at time of inspection
3-302.11(A1-2)
Physical facilities not in good repair
Inspector notes: Floor in old walk-in cooler used for dry storage found stained and broken tiles. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Correct prior to next routine inspection
6-501.11
No certified food protection manager
Inspector notes: 2nd repeat violation. No certified food manager available onsite at time of inspection. 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)
78
Frequently Asked Questions
When was El Quiche Pupusas last inspected?
The most recent health inspection at El Quiche Pupusas on file is from Mar 2, 2026. The public record contains 13 inspections in total.
What is the most common violation at El Quiche Pupusas?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at El Quiche Pupusas.
How does El Quiche Pupusas compare to other restaurants in Phoenix?
El Quiche Pupusas most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has El Quiche Pupusas' inspection record improved over time?
Results have been roughly steady. Inspections at El Quiche Pupusas have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Quiche Pupusas 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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