Mochilero Kitchen
Last inspected: Nov 4, 2025
74
Score
Mochilero Kitchen, located at 6791 W Happy Valley Rd in Peoria, AZ, had a moderate risk inspection on November 4, 2025. This inspection identified two critical violations related to warewashing equipment and hot holding of food. The facility has a history of mostly low-risk inspections across its nine recorded evaluations.
9
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 4, 2025
Routine
2 critical violations. 2 corrected on site.
74
Aug 22, 2025
Reinspection
No violations found.
100
Aug 19, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 2 corrected on site.
58
May 29, 2025
Reinspection
No violations found.
100
May 19, 2025
Reinspection
1 major violation.
90
May 9, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
78
Nov 5, 2024
Reinspection
No violations found.
100
Nov 4, 2024
Routine
2 major violations. 1 minor violation. 2 corrected on site.
78
Jul 26, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
67
Violations — Nov 4, 2025 Inspection
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed dishwasher with chlorine sanitizer measuring at 25 PPM. Staff confirmed dishes had been run through the bar-dishwasher today. The person in charge switched out the empty chemical concentrate bottle for a new bottle of chemical concentrate at the time of inspection. After servicing the dishwasher, the chemical sanitizer was within range (50-100 PPM). Staff to test the sanitizer strength on the first cycle of dishes. Reviewed sanitizer concentration requirements
4-501.114(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: SECOND CONSECUTIVE. Observed queso (123°F), cooked corn (124°F), and cooked chorizo (108°F) hot holding below 135°F in the steam table nearest the walk-in. Alerted staff who stated they had heated foods on the stove top and dropped them in the steam table less than 1 hour before temperature measurement. 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 the time of inspection. Discussed reheating procedures and hot holding requirements
3-501.16(A)(1)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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