Panchitas Mexican Food
Last inspected: Mar 9, 2026
67
Score
Panchitas Mexican Food has been inspected six times since 2024. The most recent visit was on Mar 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “ready-to-eat time/temperature control for safety food, date marking” has been the most frequent reason, cited four times.
Panchitas Mexican Food's latest score of 67 falls below the Phoenix average of 97. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed a flat of raw shell eggs stored over a container of cooked beef in the walk-in. Informed PIC that all raw animal proteins must be stored below all ready-to-eat (RTE) foods. PIC properly stored all RTE foods and raw animal proteins at time of inspection. Provided storage chart in Spanish via email. 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)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed a pot of cooked beef, cooked green beef, pico de gallo, beans, and salsas stored in the walk-in without date marks. PIC stated that these items were made over 24 hours prior to inspection. Instructed PIC to date mark all undated items at time of inspection. PIC properly date marked all items missing date marks at time of inspection. Discussed importance of date marking with PIC and reviewed what items required date marking. Provided guidance document via email. 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 were properly date marked at the time of inspection
3-501.17
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed Raid fogger stored near the mop sink. Informed PIC that pest control chemicals cannot be stored onsite and must be applied by a certified applicator. PIC removed pest control chemicals from premises. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.11
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was available at time of inspection. PIC stated that they are a CFPM but were unable to produce a valid certificate 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)
67
Sep 29, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: In the walk in cooler, observed cooked chicken, in house salsa, cooked beans, cooked potatoes, and rolled tacos not having any date markings. Person in charge states they were made/prepped 1-3 days prior to 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). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
90
Jun 2, 2025
Routine
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: No chlorine or other type of sanitizer was available for warewashing or for wiping-cloth buckets. One of the employees left and quickly returned after purchasing liquid bleach. Always maintain a supply of chlorine or other sanitizer for sanitizing purposes
4-703.11
No certified food protection manager
Inspector notes: There was no certified food-service manager on duty. Provide a certified food-service manager during all hours of operation
2-102.12(A)
Plumbing system not maintained in good repair
Inspector notes: The hot water faucet in the kitchen restroom had been shut off at the valve below. After opening the valve, there is a slight drip. Have the faucet repaired or replaced. Do not shut off the hot water valve below
5-205.15(B)
Area, Enclosures and Receptacles, Good Repair
Inspector notes: The dumpster lids are broken off and therefore cannot be kept closed. Have the dumpster lids repaired or replaced
5-501.111
74
Mar 20, 2025
Routine
1 critical violation. 2 major violations. 4 minor violations. 4 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken being stored over tamatillos in the walk in cooler. 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. Employee 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)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked beans cooling in the walk in cooler but being cooled in deep buckets (more than 4 inches). Person in charge states they had been cooling for less than 1 hour. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling
3-501.15(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Throughout the establishment, observed chiles rellenos, in house salsa, cooked beans, and in house pickled carrots/peppers with no date marking. Employee states all these foods were opened/prepped/cooked 1-2 days prior to the inspection except for the pickled carrots/peppers which was unknown when it was made. 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 were properly date marked at the time of inspection except for the pickled carrots which were voluntarily disposed of
3-501.17
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) was not present at the 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 kitchen tongs used to handle raw animal products having its handle in contact with the food. Also observed a scoop having its handle in contact with the pico de gallo. 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
Single-use articles reused
Inspector notes: Observed the establishment re using plastic containers that the sour cream was originally packaged in to store other TCS/Non-TCS foods such as in house hot sauce and salsa, and cooked beans. Discussed the importance of not re-using any single-use containers to prevent any contamination due their inability to safely withstand numerous washing/sanitizing cycles
4-502.13(A)
Unnecessary items or litter present on premises
Inspector notes: Observed several food equipment in the dry storage area such as meat cutters that were not NSF approved equipment which ensures they are made of food grade material and are easily cleanable. Please remove any equipment or utensils that are not NSF approved from the facility
6-501.114
58
Nov 20, 2024
Routine
2 critical violations. 2 major violations. 3 minor violations. 4 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw bacon being stored over cooked chicken in the walk in cooler. 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. Employee 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)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked chicken in a tomato sauce cooling from the day before in the walk in cooler having an internal temperature of 49*F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection
3-501.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Throughout the establishment, observed cooked chicken, cooked beef, cooked shrimp, cut tomatoes, cut lettuce, opened sour cream, in house salsa, cooked pinto beans, rolled tacos, cooked pork, and opened cheese with no date marking. Employee states all these foods were opened/prepped/cooked 1-2 days prior to the 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). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
Toxic materials not used according to law or manufacturer instructions
(corrected on site)
Inspector notes: Observed pesticide (Raid) can near the mop sink area. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.12(C)
Unnecessary items or litter present on premises
Inspector notes: Observed several food equipment in the dry storage area that were not NSF approved equipment which ensures they are made of food grade material and are easily cleanable. Please remove any equipment or utensils that are not NSF approved from the facility
6-501.114
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) was not present at the 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)
Single-use articles reused
Inspector notes: Observed the establishment re using plastic containers that the sour cream was originally packaged in to store other TCS/Non-TCS foods such as in house hot sauce and salsa, cooked beans, and cooked pork. Discussed the importance of not re-using any single-use containers to prevent any contamination due their inability to safely withstand numerous washing/sanitizing cycles
4-502.13(A)
52
Aug 5, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Panchitas Mexican Food last inspected?
The most recent health inspection at Panchitas Mexican Food on file is from Mar 9, 2026. The public record contains six inspections in total.
What is the most common violation at Panchitas Mexican Food?
Across the inspection record, “ready-to-eat time/temperature control for safety food, date marking” has been cited four times, more than any other issue at Panchitas Mexican Food.
How does Panchitas Mexican Food compare to other restaurants in Phoenix?
Panchitas Mexican Food most recently scored 67 out of 100, which is lower than the Phoenix average of 97.
Has Panchitas Mexican Food's inspection record improved over time?
Results have been roughly steady. Inspections at Panchitas Mexican Food have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Panchitas Mexican Food means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Panchitas Mexican Food inspected?
Based on the inspection history on file, Panchitas Mexican Food is inspected around four times per year on average.
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