Los Taquitos
Last inspected: Mar 27, 2026
95
Score
The health department has logged six inspections at Los Taquitos, the earliest from 2024. The most recent report on file is from Mar 27, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
“Single-service and single-use articles-use limitations” accounts for the largest share of issues, appearing three times across the record.
Los Taquitos scores about where you'd expect for a Phoenix restaurant. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine
1 minor violation.
View 1 violation
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed organic buildup on food contact surfaces of soda nozzles at customer self-service soda tower. Food contact surfaces should be cleaned at least every 24 hours or as often as necessary to be kept clean to sight and touch
4-602.11(E)
95
Nov 24, 2025
Routine
2 minor violations. 2 corrected on site.
View 2 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Observed a deep container filled with frozen beef in standing water on the ground in front of the prep sink. The standing water was at 63*F. Discussed with PIC all foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Also discussed all foods shall be stored 6 inches off the ground. PIC placed the beef and the container in the prep sink and used cold running water to complete thawing at time of inspection
3-501.13
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed several hotel pans wet stacked and stored away as clean. Discussed with PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked the pans to allow for thorough air drying at time of inspection
4-901.11
90
Jul 16, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed several TCS items in the reach in at temperatures of 50*F to 60*F stored in plastic containers that are more than 4 inches deep. The items were frijoles, chreen chile sauce, consome, and pasole. Per PIC the items have been cooling for approximately 1.5 hours prior to inspection. Also observed shredded beef hotel pan on top of another pan that is filled with water on the fan cooling shelf with a temperature of 70*F. Per PIC the shredded beef has been cooling for approximately 1.5 hours prior to inspection and was placed on ice. The shredded beef was transferred to refrigeration and the foods in deep containers were divvied up into smaller containers and filled 4 inches or less. Discussed with PIC 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
3-501.15(A)
Physical facilities not cleaned at required frequency
Inspector notes: Observed dust and food debris buildup on the wall, shelves and plumbing that is at the fan cooling shelving by the back door. Also observed clean hotel pans stored under the foods actively cooling. Discussed to store the hotel pans clean and in a way that prevents them from getting dirty. Also discussed with PIC 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
Single-use articles reused
Inspector notes: Observed single use seasoning containers holding other food products. Discussed with PIC single use containers are not designed to washed and reused for food products of any kind. Replace with restaurant safe reusable food safe containers. Also observed scoops of 2 ounce cups stored in the seasonings without handles. Discussed when storing scoops in food the scoops shall have handles and be stored upright
4-502.13(A)
82
Apr 17, 2025
Routine
1 minor violation.
View 1 violation
Single-use articles reused
Inspector notes: Observed single use seasoning containers holding other food products. Discussed with PIC single use containers are not designed to washed and reused for food products of any kind. Replace with restaurant safe reusable food safe containers
4-502.13(A)
95
Nov 22, 2024
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed dish washer touch dirty dishes and not wash hands before touching clean dishes at the three compartment sink. 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. Employee properly washed hands at handwash sink at time of inspection. 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. Employee washed hands properly at time of inspection
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed uncovered raw chicken stored above raw uncovered fish in the reach-in. Discussed with PIC 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. PIC stored raw meats correctly at time of inspection
3-302.11(A1-2)
Single-use articles reused
Inspector notes: Observed single use seasoning containers and large sour cream containers holding other food products. Also observed cleaned sour cream containers on the drying rack in the dish area. Discussed with PIC single use containers are not designed to be washed and reused for food products of any kind. Replace with restaurant safe reusable food safe containers
4-502.13(A)
Fixed equipment not properly spaced or sealed
Inspector notes: Observed separated/missing caulking or orange/black organic matter on existing caulking at all hand wash sinks, prep sinks and three compartment sink. Discussed with PIC all fixed equipment that is not easily moved to be properly cleaned shall be sealed to create a smooth and cleanable surface to prevent accumulation of contaminants
4-402.11
67
Jul 10, 2024
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed commercial container of bleach stored directly above single-use plastic lids for to-go beverages in the dry storage area next to the register. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed an accumulation of organic matter in the ice machine. Discussed cleaning frequency with PIC. All food-contact surfaces must be cleaned to sight and touch
4-602.11(E)
Food label missing or inaccurate
Inspector notes: Observed flan with dairy prepared in-house without proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin
3-602.11(A)(B1-4)(B6-7)(C)(D)
78
Frequently Asked Questions
When was Los Taquitos last inspected?
The most recent health inspection at Los Taquitos on file is from Mar 27, 2026. The public record contains six inspections in total.
What is the most common violation at Los Taquitos?
Across the inspection record, “single-service and single-use articles-use limitations” has been cited three times, more than any other issue at Los Taquitos.
How does Los Taquitos compare to other restaurants in Phoenix?
Los Taquitos most recently scored 95 out of 100, which is about the same as the Phoenix average of 97.
Has Los Taquitos' inspection record improved over time?
Results have been roughly steady. Inspections at Los Taquitos have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Los Taquitos 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 Los Taquitos inspected?
Based on the inspection history on file, Los Taquitos is inspected around four times per year on average.
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