El Zaguan Bistro
Last inspected: Feb 26, 2026
82
Score
El Zaguan Bistro has been inspected seven times since 2024. Inspectors last stopped by on Feb 26, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
Looking across the full record, “packaged and unpackaged food-separation, packaging, and segregation” is the recurring theme, flagged two times.
That's lower than the typical Phoenix restaurant, which scores around 97. Overall, the inspection record reads well.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 26, 2026
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw eggs stored above tomatoes and lettuce. PIC reorganized cooler at time of inspection so that all raw eggs were stored appropriately. 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)
Equipment not in good repair or proper adjustment
Inspector notes: Observed drawer cooler beneath flat top in need of service. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
82
Aug 14, 2025
Routine
No violations found.
100
May 29, 2025
Reinspection
No violations found.
100
May 19, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Handwashing sink water not at required temperature
Inspector notes: Observed the hand sink in the bathroom supplied with hot water at a maximum of 74*F. Informed PIC that all hand sinks must be supplied with hot water of at least 100*F. The hand sink must be supplied with hot water of at least 100*F prior to reinspection on 5/29/2025. 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
5-202.12(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wet wiping cloths sitting on the food prep counter. Informed PIC that wet wiping cloths must be stored in a sanitizer bucket with an approved sanitizer concentration. PIC placed the cloths in an approved sanitizer concentration at time of inspection. 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
86
Jan 21, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Live animals present in food establishment
(corrected on site)
Inspector notes: Observed customer walk in with pet dog into dining area at time of inspection. Establishment does not have a pet-friendly patio. PIC was instructed to ask customer if dog was a service animal. Customer stated it was not a service animal. PIC requested customer to leave establishment at time of inspection. Live animals are prohibited on premises of food establishment, with the exception of fish in aquariums, shellfish, patrol dogs (in certain areas), service animals, pets in dining areas of institutional care facilities (when conditions in Code are met), confined animals in nonfood area of variety store or tourist park
6-501.115
Improper cooling methods used
Inspector notes: Observed cooked salsa, cooked pozole, and cooked tomatoes cooling at ambient air temperature at time of inspection. Items observed within proper cooling parameters. Ensure cooling of TCS food items is done under refrigeration. Suggested PIC to closely monitor when food items reach 135'F to ensure items can be portioned into shallow pans to be cooled under refrigeration
3-501.15(B)
86
Oct 16, 2024
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Non-Continuous Cooking of Raw Animal Foods
(corrected on site)
Inspector notes: Observed cooked beef item visibly red at the center (118'F) on food prep table located at back end of kitchen. PIC stated beef item was cooked 5-10 minutes prior to inspection and is to be cooled. Establishment cooks beef partially and cool item down until brought out to be chopped and cooked again to full prior to service, per PIC. PIC cooked beef item to full at time of inspection. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. PIC agreed to stop non-continuous cooking practices at establishment
3-401.14(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed rolled tacos with meat (108-115'F) in hot-holding unit located across cooktop. Observed fried potatoes (76-81'F) held in bowl at ambient room temperature on food prep table located beside cooktop. PIC stated food items were made less than 2 hours ago. All TCS foods improperly hot held were reheated to 165°F at time of 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
3-501.16(A)(1)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked rice (51'F) cooling in bags trapping the heat. Observed cooked beef items (48'F) in lid-covered deep pans cooling in reach-in unit located by dry storage. PIC stated items were made around 9am. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Provided cooling methods guidance via email. 2ND CONSECUTIVE VIOLATION
3-501.15(A)
67
Jul 22, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shelled eggs and raw fish being stored in shelves above ready to eat foods such as cut vegetables and potatoes. Discussed how 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)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked beef, chicken and pork cooling in bags (trapping the heat). Discussed how all 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 being cooled in bags were transferred to shallow containers to allow for rapid cooling
3-501.15(A)
78
Frequently Asked Questions
When was El Zaguan Bistro last inspected?
The most recent health inspection at El Zaguan Bistro on file is from Feb 26, 2026. The public record contains seven inspections in total.
What is the most common violation at El Zaguan Bistro?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at El Zaguan Bistro.
How does El Zaguan Bistro compare to other restaurants in Phoenix?
El Zaguan Bistro most recently scored 82 out of 100, which is lower than the Phoenix average of 97.
Has El Zaguan Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at El Zaguan Bistro have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Zaguan Bistro 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 Zaguan Bistro inspected?
Based on the inspection history on file, El Zaguan Bistro is inspected around four times per year on average.
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