Papi Gordo's
Last inspected: Jan 14, 2026
74
Score
Inspectors have visited Papi Gordo's 11 times, with records going back to 2024. The latest inspection on file is from Jan 14, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
When inspectors have written things up, “certified food protection manager” has been the most frequent reason, cited two times.
Papi Gordo's latest score of 74 falls below the Phoenix average of 97. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed the following TCS food having expiration dates: Tortilla soup (1/13) and in house pickled onions [(1/3)(cooked)]. 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
Hands not washed when required
(corrected on site)
Inspector notes: Observed an employee grab raw shrimp and raw beef, disposed of their gloves, but put on new gloves before washing their hands. Employee then proceeded to touch numerous utensils. Employee was asked to wash their hands before continuing to touch other utensils/RTE 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
2-301.14
74
Nov 13, 2025
Routine
No violations found.
100
Oct 31, 2025
Food Advisory Inspection
No violations found.
100
Sep 9, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed loosely covered pans of flank steak and chicken breast stored over boxes of corn tortillas and open boxes of ready-to-eat lemons. Raw animal proteins should not be stored over ready-to-eat foods. Person in charge (PIC) moved containers of steak and chicken to prevent contamination. Visible existing contamination was not observed
3-302.11(A1-2)
86
May 9, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No staff onsite could provide food protection manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Apr 29, 2025
Routine
2 major violations. 3 minor violations. 3 corrected on site.
View 5 violations
Sanitizer test kit not available
Inspector notes: Quaternary ammonium (quat) sanitizer test strips for chemical dispenser at 3-compartment sink could not be located by staff during the inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Paper towels were not available at only hand washing sink in kitchen while food items were being handled. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Employee provided single-use napkins at sink to correct during inspection
6-301.12
No certified food protection manager
Inspector notes: No staff onsite could provide food protection manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed bags of shrimp being thawed at ambient temperature in prep sink. Also of note: observed tilapia portions placed in prep-style refrigerator to thaw that were still frozen hard. 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. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Employee turned cold water faucet on to thaw shrimp in the prep sink properly
3-501.13
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed a box of ears of corn stored on the floor in the kitchen. Food items must be stored at least 6" off the ground and stored in a way that prevents contamination from the premises. Employee moved box of corn to correct
3-305.11
70
Dec 10, 2024
Routine
1 minor violation. 1 corrected on site.
View 1 violation
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: Observed several employee beverages on a shelf above an active food prep area. Please ensure dedicated areas are provided for employee beverages and personal items. Also of note: personal beverages should have a lid and a straw
6-403.11
95
Nov 21, 2024
Food Advisory Inspection
No violations found.
100
Nov 6, 2024
Food Advisory Inspection
No violations found.
100
Oct 10, 2024
Food Advisory Inspection
No violations found.
100
Oct 2, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Papi Gordo's last inspected?
The most recent health inspection at Papi Gordo's on file is from Jan 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Papi Gordo's?
Across the inspection record, “certified food protection manager” has been cited two times, more than any other issue at Papi Gordo's.
How does Papi Gordo's compare to other restaurants in Phoenix?
Papi Gordo's most recently scored 74 out of 100, which is lower than the Phoenix average of 97.
Has Papi Gordo's inspection record improved over time?
Results have been roughly steady. Inspections at Papi Gordo's have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Papi Gordo's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants