Jalapenos Sonora Grill
Last inspected: Apr 1, 2026
90
Score
Public records show eight inspections at Jalapenos Sonora Grill stretching back to 2024. The most recent visit was on Apr 1, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged four times.
By comparison, the average Glendale facility scores 97, putting Jalapenos Sonora Grill on the weaker side. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine
1 major violation. 1 corrected on site.
View 1 violation
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed several TCS (Time/Temperature Control for Safety) food items on the salad bar (e.g., Sliced tomatoes, cut cucumbers, roasted peppers) being held using Time as a Public Health Control without proper time markings. Per the PIC, the items were placed out at 11:00 AM and discarded between 2:00 PM – 2:30 PM. While the facility uses a whiteboard with checkmarks to track when items are swapped, there is no recorded 'start' or 'discard' time for the individual food items. 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)
90
Dec 2, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Observed frozen beef sitting out at room temperature to thaw. Alerted the manager, who stated they took it out of the freezer less than 30 minutes prior. Staff moved the beef to the prep sink and placed it in a pot with cold running water, covering the beef. Thawing must occur in a temperature-controlled fashion either under cold running water, under refrigeration, or as a part of the cooking process
3-501.13
Physical facilities not cleaned at required frequency
Inspector notes: Observed heavy, greasy, black buildup on the ceiling vents throughout the main kitchen. The manager stated they clean these vents every 2 weeks. More frequent cleaning may be needed. Also observed multicolored organic matter on the grates inside the walk-in. Discussed cleaning frequencies with staff. Observed a few ceiling tiles near the walk-in with peeling paint. Staff to clean and properly seal. Discussed physical contamination risks
6-501.12
90
Jul 8, 2025
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed a pot of cooked beans (120-125°F) sitting on the grill. Alerted staff who reignited the flame underneath the pot to reheat the beans. 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 the time of inspection. Discussed the importance of keeping Time Temperature Control for Safety (TCS) foods out of the temperature danger zone. Discussed hot holding requirements
3-501.16(A)(1)
No certified food protection manager
Inspector notes: No Certified Food Protection Manager (CFPM) was onsite. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
Ventilation system not cleaned properly
Inspector notes: Observed the internal cavity of the hood above the charcoal grill with a heavy amount of black buildup. One of the baffles was missing, and a thick layer of black organic buildup was coating internal components critical to the proper deployment of the fire suppression system. Alerted staff who stated they would clean the hood soon. We discussed regularly cleaning the hood to ensure it functions properly
6-501.14
78
Mar 13, 2025
Reinspection
No violations found.
100
Mar 6, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed an employee on their phone and then switch over and don gloves at the cook station. The employee was stopped and told to dispose of the now soiled gloves and first wash their hands prior to donning a fresh set of gloves. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Gloves are not a replacement for proper handwashing
2-301.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed employee handwashing sink, by the cook station, without paper towels available. An employee replaced the paper towels at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible
6-301.12
Sanitizer test kit not available
Inspector notes: No chlorine test strips were available on site at time of inspection. Person in charge will obtain these devices. Re-inspection will be conducted within 10 days. A picture of the strips along with proof of purchase can be sent electronically via email
4-302.14
No certified food protection manager
Inspector notes: No Certified Food Protection Manager (CFPM) as onsite. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
67
Dec 5, 2024
Routine
1 minor violation.
View 1 violation
Physical facilities not cleaned at required frequency
Inspector notes: Obserfved two ceiling vent grates above the ice machine with thick black build up. 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
95
Aug 9, 2024
Reinspection
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification
2-102.12(A)
Ventilation system not cleaned properly
Inspector notes: Observed hood above the charcoal grill with heavy amounts of black build-up. One of the baffles was missing and the black matter was extending up into the hood. Alerted staff who stated they would clean the hood soon. We discussed regularly cleaning the hood to ensure it functions properly
6-501.14
90
Aug 8, 2024
Routine
2 major violations. 2 minor violations. 1 corrected on site.
View 4 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: SECOND REPEAT. Observed both handwashing sinks without paper towels available. Also observed grill objects (spatula and grill cleaning supplies) in the basin of the handwashing sink nearest the grill. An employee replaced the paper towels and removed items from the sink basin, at time of inspection. We discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks are to be ALWAYS maintained unobstructed and accessible
6-301.12
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed the walk in measuring at 52.3°F on the min/max thermometer. The min/max was calibrated onsite with staff to show the accuracy of the thermometer. TCS foods were either iced or moved to the standing freezer or the standing fridge. Alerted manager who called a technician and placed an immediate work order for the walk-in. A temporary solution is in place to keep TCS foods cold until the technician can get the walk in working . A reinspection will be conducted in 24 hours to ensure cold holding capacity is met
4-301.11
Ventilation system not cleaned properly
Inspector notes: Observed hood above the charcoal grill with heavy amounts of black build-up. One of the baffles was missing and the black matter was extending up into the hood. Alerted staff who stated they would clean the hood soon. We discussed regularly cleaning the hood to ensure it functions properly
6-501.14
No certified food protection manager
Inspector notes: THIRD REPEAT. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification
2-102.12(A)
74
Frequently Asked Questions
When was Jalapenos Sonora Grill last inspected?
The most recent health inspection at Jalapenos Sonora Grill on file is from Apr 1, 2026. The public record contains eight inspections in total.
What is the most common violation at Jalapenos Sonora Grill?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Jalapenos Sonora Grill.
How does Jalapenos Sonora Grill compare to other restaurants in Glendale?
Jalapenos Sonora Grill most recently scored 90 out of 100, which is lower than the Glendale average of 97.
Has Jalapenos Sonora Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Jalapenos Sonora Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Jalapenos Sonora Grill 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 Jalapenos Sonora Grill inspected?
Based on the inspection history on file, Jalapenos Sonora Grill is inspected around five times per year on average.
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