Los Diablitos Locos
Last inspected: Feb 2, 2026
78
Score
The health department has logged eight inspections at Los Diablitos Locos, the earliest from 2024. The most recent report on file is from Feb 2, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around four violations to closer to one violation per visit.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged six times.
By comparison, the average Phoenix facility scores 97, putting Los Diablitos Locos on the weaker side. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 2, 2026
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
No written procedures for vomiting or diarrheal events
Inspector notes: Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed ice cream scoop stored in the hand wash sink by the ice machine
5-205.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager on site at the time of inspection
2-102.12(A)
78
Sep 25, 2025
Routine
No violations found.
100
May 21, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: ***6th Consecutive Violation*** Observed no CFPM available at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC states they will are working on taking in person class soon
2-102.12(A)
95
May 8, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed PIC handling raw beef and placing it on the flat top and continue to touch other utensils such as seasoning containers and spatulas around the stove top. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. PIC removed gloves and washed hands at time of inspection. Items touched were sanitized at time of inspection
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed containers of raw breaded pork above containers of cooked salsa, horchata, cooked pata (pork foot) in the back reach in at time of inspection. 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)
Handwashing sink water not at required temperature
Inspector notes: Observed back handwashing sink with limited amount of hot water below 100*F after 5 minutes of constant flow at time of inspection. PIC states valve broke the day before inspection. Establishment has hot water in the facility. Explained to 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. Hot water must be available in back handwashing sink at a minimum of 100*F before re-inspection
5-202.12(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed individual containers of gelatin with cream and flan in the front cold holding unit with no date mark. PIC states the items were made 2 days before 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). Discussed writing date on the bottom of the individual containers with marker or labeling the tray they are placed in the display case. All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
No certified food protection manager
Inspector notes: ***6th Consecutive Violation*** Observed no CFPM available at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC states they will are working on taking in person class soon
2-102.12(A)
58
Mar 17, 2025
Routine
3 minor violations. 2 corrected on site.
View 3 violations
No certified food protection manager
Inspector notes: ***5th Consecutive Violation*** Observed no CFPM available 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)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed employees eating at prep table at time of inspection. There was no active food preparation occurring at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Please have designated area for employees to eat either in the back of establishment or in customer area
2-401.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: ***3rd Consecutive Violation*** Observed ice cream scoop stored in mini crock pot in water that is 89*F at time of inspection. Explained to PIC that 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
86
Dec 2, 2024
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at the front handwashing sink at time of inspection. Explained to 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 hand drying provision for handwash sink at time of inspection
6-301.12
No certified food protection manager
Inspector notes: Observed no CFPM available 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)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed ice cream scoop stored in mini crock pot in water that is 125*F at time of inspection. Explained to PIC that 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
82
Sep 19, 2024
Food Advisory Inspection
No violations found.
100
Sep 9, 2024
Routine
3 minor violations. 1 corrected on site.
View 3 violations
No certified food protection manager
Inspector notes: Observed no CFPM available 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)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed ice cream scoop stored in mini crock pot in water that is 81*F at time of inspection. Equipment wasn't turned on at time of inspection. Explained to PIC that 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
Equipment material allows contamination or unsafe migration
Inspector notes: Observed the inside plastic covering of ice machine lid missing at time of inspection. Explained to PIC that all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. 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
4-101.11(B-E)
86
Frequently Asked Questions
When was Los Diablitos Locos last inspected?
The most recent health inspection at Los Diablitos Locos on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Los Diablitos Locos?
Across the inspection record, “certified food protection manager” has been cited six times, more than any other issue at Los Diablitos Locos.
How does Los Diablitos Locos compare to other restaurants in Phoenix?
Los Diablitos Locos most recently scored 78 out of 100, which is lower than the Phoenix average of 97.
Has Los Diablitos Locos' inspection record improved over time?
Yes. Recent inspections at Los Diablitos Locos have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Los Diablitos Locos means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants