La Churreria
Last inspected: Sep 18, 2025
70
Score
Inspectors have visited La Churreria four times, with records going back to 2024. The most recent report on file is from Sep 18, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly three violations before.
“Certified food protection manager” accounts for the largest share of issues, appearing three times across the record.
La Churreria's latest score of 70 falls below the Phoenix average of 97. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
4
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Sep 18, 2025
Routine
2 major violations. 3 minor violations. 4 corrected on site.
View 5 violations
Food package damaged or integrity compromised
(corrected on site)
Inspector notes: Observed unopened package of waffle mix with a hole in the bottom of the package. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Person in charge discarded waffle mix at time of inspection
3-202.15
Toxic materials not used according to law or manufacturer instructions
(corrected on site)
Inspector notes: Observed can of raid pest aerosolized spray and 1 gallon of Ortho pest spray stored by hot water heater. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.12(C)
No certified food protection manager
Inspector notes: Observed no certified food protection manager present at 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)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wet wiping cloth on cutting board, by 3 comp sink, and by deep frier. 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed ice cream scoop stored in room temperature dirty water, crepe spreader stored in dirty room temperature water, and tongs used for cooked wings stored in room temperature water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
70
Apr 10, 2025
Food Advisory Inspection
No violations found.
100
Mar 31, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations. 2 corrected on site.
View 6 violations
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: Observed staff manually washing food contact surfaces with dish soap followed by rinsing, with no sanitization step. Discussed the importance wash, rinse, and sanitization of food-contact surfaces. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. Prepared sanitizer with staff with chlorine to measure 50-100ppm. Food-contact surfaces were properly sanitized at time of inspection
4-702.11
Handwashing sink water not at required temperature
Inspector notes: Observed handwash sink in back of house across from 3 comp sink hot water handle to not turn far enough to supply adequate hot water. 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)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed cold holding prep fridge in BOH near 3-comp to have an ambient temp of 52.1*F. This unit is used to prep foods and store several TCS/RTE foods that is needed for establishment to operate smoothly. Observed cold holding unit in FOH under menu display to hold milk and milk alternatives to have an ambient temp of 43.7*F and internal thermometer reading 45*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wet wiping cloths on storage cart. 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
Light bulbs not shatter-resistant or protected
Inspector notes: Observed 3 light bulbs in hood without protective shielding. Protective shield was stored in cabinet in equipment under hood. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles
6-202.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager present at 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)
61
Oct 17, 2024
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager onsite during time of inspection
2-102.12(A)
95
Frequently Asked Questions
When was La Churreria last inspected?
The most recent health inspection at La Churreria on file is from Sep 18, 2025. The public record contains four inspections in total.
What is the most common violation at La Churreria?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at La Churreria.
How does La Churreria compare to other restaurants in Phoenix?
La Churreria most recently scored 70 out of 100, which is lower than the Phoenix average of 97.
Has La Churreria's inspection record improved over time?
No. Recent inspections at La Churreria have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Churreria means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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