Jefes Cantina
Last inspected: Apr 16, 2026
50
Score
Across the available record, Jefes Cantina has nine inspections on file, the first dated 2024. The latest inspection on file is from Apr 16, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The most common issue across all inspections has been “consumption of animal foods that are raw”, showing up four times.
The city-wide average sits at 95, which Jefes Cantina's 50 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 16, 2026
Routine
3 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
View 6 violations
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed sushi rice with internal temperatures at 74*F without a timestamp. Per PIC, the rice is on time as a control and was mixed at 9am. 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. Since the rice was prepared more than 4 hours prior, the PIC discarded the time at the time of inspection. Reviewed time as a control policy with the PIC
3-501.19(B1,3-4;C1,4-5)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed 0ppm chlorine sanitizer at both low temp dishwashers in the bar and main kitchens. Both machines were primed and run multiple times. Observed the main kitchen dishwasher with quat sanitizer connected to the detergent supply line and detergent connected to the sanitizer line. PIC turned off both dishwashers. No test strips for any sanitizer available at the time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine). Food-contact surfaces were properly sanitized at time of inspection at the 3 comp sink. Advised PIC to flush or change the supply lines for sanitizer to ensure the ammonia and chlorine based sanitizers to not mix
4-501.114(A-E)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken stored atop kegs and bottles of beer in the walk in cooler. In the drawer cooler, observed raw sausage and chorizo stored above raw salmon, fish and shrimp which can be ordered undercooked on some menu 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
3-302.11(A1-2)
Sanitizer test kit not available
Inspector notes: Establishment is using quat and chlorine sanitizers for warewashing and wiping cloths but does not have test strips available for either sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
Consumer advisory not provided for raw or undercooked food
Inspector notes: No consumer advisory available to identify raw or undercooked foods on the sushi menu or cantina menu including various preparations of sushi and sashimi, salmon Veracruz, ribeye tacos, jefe's ribeye, and arrachera steak. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection
3-603.11
No certified food protection manager
Inspector notes: No CFPM onsite 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)
50
Dec 4, 2025
Reinspection
No violations found.
100
Nov 24, 2025
Reinspection
1 major violation.
View 1 violation
Consumer advisory not provided for raw or undercooked food
Inspector notes: Establishment serves raw fish sushi. No consumer advisory on sushi menu at time of inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection
3-603.11
90
Nov 13, 2025
Reinspection
1 major violation.
View 1 violation
Consumer advisory not provided for raw or undercooked food
Inspector notes: Establishment serves raw fish sushi. No consumer advisory on sushi menu at time of inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection
3-603.11
90
Nov 3, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed bar dish machine with 0ppm concentration chlorine. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge (PIC) will have machine repaired. While the bar machine is being repaired, establishment will use the kitchen dish machine to wash, rinse, and sanitize dishes
4-501.114(A-E)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Establishment serves raw fish sushi. No consumer advisory on sushi menu at time of inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection
3-603.11
78
Aug 20, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: In the 2 door reach in next to the cold table, observed a package of cooked pastor with discard date 08-15, package of chicken with discard date 08-13, and cooked carnitas with discard date 08-19. 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 past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
86
Apr 22, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed dish machine in kitchen with 0ppm concentration of chlorine sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge (PIC) will discontinue using machine until it is repaired and will utilize 3 compartment sink while waiting for repairs
4-501.114(A-E)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: In the 2 door reach in cooler next to the cooks line, observed two metal containers of cooked steak with a date mark of 04-15-25. 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 past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
74
Dec 13, 2024
Routine
1 major violation.
View 1 violation
Ready-to-eat food not date marked
Inspector notes: Observed containers of beef in reach-in cooler below the grill with datemarks >7 days. After speaking with PIC, it was determined that the date marks were incorrect and did not accurately represent what was in the container. Observed mismatched and older name and date labels on containers that did not reflect what was being held in the container. Discussed datemarking with PIC and discussed the processes of properly removing labels during dishwashing. 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)
3-501.17
90
Oct 14, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed a deep metal pan with beans that had been cooked the day prior 10-13-24. When probed, beans were in a temperature range of 65-68 degrees F. TCS (Time/Temperature Control for Safety) 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 food improperly cooled was discarded at the time of inspection
3-501.15(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed organic matter build-up on upper corners of the ice machine. Observed organic matter build-up in the fountain nozzle holder at the bar. All food-contact surfaces must be cleaned to sight and touch
4-602.11(E)
86
Frequently Asked Questions
When was Jefes Cantina last inspected?
The most recent health inspection at Jefes Cantina on file is from Apr 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Jefes Cantina?
Across the inspection record, “consumption of animal foods that are raw” has been cited four times, more than any other issue at Jefes Cantina.
How does Jefes Cantina compare to other restaurants in Chandler?
Jefes Cantina most recently scored 50 out of 100, which is lower than the Chandler average of 95.
Has Jefes Cantina's inspection record improved over time?
Results have been roughly steady. Inspections at Jefes Cantina have averaged around two violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jefes Cantina means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Jefes Cantina inspected?
Based on the inspection history on file, Jefes Cantina is inspected around six times per year on average.
Nearby Restaurants