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Mariscos Ensenada

3242 W Van Buren St, Phoenix, AZ 85009
Mexican / Latin
License: Food Establishment - Eating & Drinking
Last inspected: Feb 24, 2026
100
Score
Low Risk Grade: A

Mariscos Ensenada has been inspected seven times since 2024. The newest entry in the record is dated Feb 24, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.

Looking across the full record, “packaged and unpackaged food-separation, packaging, and segregation” is the recurring theme, flagged two times.

Restaurants in Phoenix average 97, so Mariscos Ensenada is doing better than most peers. There isn't much in the file that would give a customer pause.

7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine
No violations found.
100
Nov 6, 2025
Routine
No violations found.
100
Jul 21, 2025
Routine
No violations found.
100
Apr 16, 2025
Routine
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: Observed various damaged/torn dry storage bulk containers storing chips and other food items in dry storage area. Ensure to discontinue use of damaged/broken containers and replace with food grade ANSI/NSF containers
4-501.11
Physical facilities not in good repair
Inspector notes: Observed missing tile at rear exit by warewashing sink. Ensure to replace missing tile and provide a smooth cleanable surface. Operator stated tile is in the process of being replaced
6-501.11
90
Dec 5, 2024
Routine
No violations found.
100
Aug 23, 2024
Reinspection
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated (corrected on site)
Inspector notes: Observed open carton of raw shelled eggs above packaged tortillas and containers of shrimp and chicken stock in the walk in. Also observed raw fish stored above bagged cheese and salsa containers in the reach in north of the grill 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. Foods were relocated at time of inspection
3-302.11(A1-2)
Hands not washed when required (corrected on site)
Inspector notes: Observed employee handle raw whole fish on cutting board with gloved hands and proceed to grab multiple seasoning containers with the same gloves that handled raw food. 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 using utensils to handle the raw fish while grabbing multiple items to season the food with in order to prevent cross contamination
2-301.14
No certified food protection manager
Inspector notes: Observed no CFPM 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)
70
Aug 20, 2024
Routine
3 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 5 violations
Hands not washed when required (corrected on site)
Inspector notes: Observed employee handle raw whole fish on cutting board with gloved hands and proceed to grab multiple seasoning containers with the same gloves that handled raw food. 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 using utensils to handle the raw fish while grabbing multiple items to season the food with in order to prevent cross contamination
2-301.14
Food obtained from unapproved source
Inspector notes: Observed about 20+ whole red snapper fish individually covered in plastic saran wrap in the standing freezer at time of inspection. Fish was inside a black plastic bag with no label. PIC was unable to provide an invoice indicating the source of the fish at time of inspection. All food must be obtained from an approved source as defined by law. The fish is placed under a true embargo and shall not be sold, moved, or removed from the establishment without approval from Maricopa County Environmental Services
3-201.11(A-B)
Raw and ready-to-eat foods not properly separated (corrected on site)
Inspector notes: Observed open carton of raw shelled eggs above packaged tortillas and containers of shrimp and chicken stock in the walk in. Also observed raw fish stored above bagged cheese and salsa containers in the reach in north of the grill 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. Foods were relocated at time of inspection
3-302.11(A1-2)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed walk in unit with ambient temperature of 46*F at time of inspection. All TCS food inside the walk in was temping at 43*F via probe thermometer. PIC was able to contact a tech at time of inspection to come and do a check on temperature. Explained to PIC that 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
No certified food protection manager
Inspector notes: Observed no CFPM 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)
55

Frequently Asked Questions

When was Mariscos Ensenada last inspected?

The most recent health inspection at Mariscos Ensenada on file is from Feb 24, 2026. The public record contains seven inspections in total.

What is the most common violation at Mariscos Ensenada?

Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at Mariscos Ensenada.

How does Mariscos Ensenada compare to other restaurants in Phoenix?

Mariscos Ensenada most recently scored 100 out of 100, which is higher than the Phoenix average of 97.

Has Mariscos Ensenada's inspection record improved over time?

Results have been roughly steady. Inspections at Mariscos Ensenada have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Mariscos Ensenada 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 Mariscos Ensenada inspected?

Based on the inspection history on file, Mariscos Ensenada is inspected around five times per year on average.

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