Mercado Y Carniceria Sepulveda's
Last inspected: Apr 1, 2026
61
Score
Public records show seven inspections at Mercado Y Carniceria Sepulveda's stretching back to 2024. The latest inspection on file is from Apr 1, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
When inspectors have written things up, “time/temperature control for safety food, hot holding” has been the most frequent reason, cited five times.
Compared to other Phoenix restaurants (averaging 97), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine
3 critical violations. 1 minor violation. 3 corrected on site.
View 4 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Todays date 4/1. All items listed with date marks of 25th -22nd of March. Inside double door glass fridge observed the following items with a date mark greater than 7 days. Red Pozole, Red Chicharron, chile relleno sauce, refried beans, bistec ranchero, red menudo, white menudo, barbacoa, and gorditas meat. All items discarded at time of inspection
3-501.18
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw eggs stored over tortillas and celery inside makeline cold table unit. Observed raw eggs stored over cooked pork product inside glass double door fridge
3-302.11(A1-2)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: ***5th Repeat Violation*** Observed hot unit holding cooked pork skin product with an internal temperature of 109*f degrees. Per PIC item had been left out after cooking for 30 minutes before placing inside hot case. Observed cooked jalapenos sitting out on kitchen counter at 112*f degrees. Per PIC items had been out of temperature less than 2 hours
3-501.16(A)(1)
No certified food protection manager
Inspector notes: *4th repeat* Observed no Certified food protection manager on site at time of inspection
2-102.12(A)
61
Sep 15, 2025
Food AMC Trainings
No violations found.
100
Sep 10, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed house-made chicharrónes with dried meat attached sitting in 2 bus tub size bins beneath the prep table. Per PIC these items had been made the previous day and were stored in this location over night with no temperature control (hot or cold). EHS was unable to obtain an internal temperature of the product due to texture/hardness. Chicharrónes is considered a Time Temperature Control for Safety (TCS) food and must be stored under temperature control. Chicharrónes were made more than 4 hours before the inspection and were recommended for discard (see embargo)
3-501.16(A)(1)
No certified food protection manager
Inspector notes: Person in Charge at time of inspection was not a Certified Food Protection Manager (CFPM). No CFPM was present at the establishment during the inspection which conducted during operational hours
2-102.12(A)
82
Jun 30, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Third consecutive repeat violation. Observed cooked cheese stuffed peppers with internal temperature of 125F store in the hot deli case. The person in charge stated the stuffed peppers had been placed for hot holding less than 2 hours ago and reheated the food item to 165F before returning to the deli case for hot holding. The person in charge adjusted the temperature controls for the section of the deli case where the stuffed peppers where being held
3-501.16(A)(1)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Third consecutive repeat violation. Observed containers of cooked beef stew, cooked ribs, cooked green/red chicharron date marked 6/11/25 and 6/18/25, more than 7 days
3-501.18
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids. Provided the person in charge with written bodily fluid procedures at the time of inspection
2-501.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager onsite at the time of inspection
2-102.12(A)
64
Apr 10, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection
2-102.12(A)
95
Apr 9, 2025
Routine
2 critical violations. 3 major violations. 1 minor violation. 3 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: 2nd consecutive violation. Cooked pork carnitas (120 deg F), beef rolled tacos (112 deg F), roasted whole chickens (116 deg F), and shredded pork gorditas (120 deg F) in hot holding display case found out of temperature. Per person in charge items had been placed in case 45 minutes to an hour prior. Person in charge reheated items to 165 deg F and placed back into Hot Holding. Discussed ensuring food items are placed inside containers rather than sitting on top
3-501.16(A)(1)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: 2nd consecutive violation. Green pork ribs dated 3/27/25, red pork ribs dated 3/27/25, cooked ranchero beef (bistec ranchero) dated 3/26/25, chicharrones in red sauce dated 3/29/25, and chicharrones in green sauce dated 3/27/25 found in reach-in refrigerator in cooking area past datemarking disposition date
3-501.18
Consumer advisory not provided for raw or undercooked food
Inspector notes: No consumer advisory available for raw shrimp ceviche prepared onsite in grab n go containers in front reach cooler
3-603.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Large pot of cooked beans found blocking main handwashing sink in cooking area
5-205.11
Improper cooling methods used
Inspector notes: Large container of cooked pork found sitting out at room temperature at 104 deg F per person in charge item was in cooling process but hadn't checked temperature to move to refrigeration. Discussed proper cooling methods begin once food drops below 135 deg F and is in cooling process. Person in charge spread product out in shallow container and moved to refrigeration
3-501.15(A)
No certified food protection manager
Inspector notes: Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection
2-102.12(A)
52
Oct 8, 2024
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed chile relleno with internal temperature of 109*F in the hot holding unit at time of inspection via probe thermometer. PIC states they placed the chile rellenos in the display case 1 hour before inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Also recommended to PIC that all items in the display case remain below the container line and not placed above other containers to help maintain proper temperature
3-501.16(A)(1)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed grab and go containers packaged in house of salsa verde dated 10/01, salsa roja dated 9/23, guacamole dated 9/28, pico de gallo dated 9/29, and crema dated 9/24 in the display case by the register. PIC confirmed those are the dates they were made and packaged for sale. 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
Frequently Asked Questions
When was Mercado Y Carniceria Sepulveda's last inspected?
The most recent health inspection at Mercado Y Carniceria Sepulveda's on file is from Apr 1, 2026. The public record contains seven inspections in total.
What is the most common violation at Mercado Y Carniceria Sepulveda's?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited five times, more than any other issue at Mercado Y Carniceria Sepulveda's.
How does Mercado Y Carniceria Sepulveda's compare to other restaurants in Phoenix?
Mercado Y Carniceria Sepulveda's most recently scored 61 out of 100, which is lower than the Phoenix average of 97.
Has Mercado Y Carniceria Sepulveda's inspection record improved over time?
Results have been roughly steady. Inspections at Mercado Y Carniceria Sepulveda's have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mercado Y Carniceria Sepulveda's 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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