Plaza Mexicana Carniceria Del Pueblo

2644 E Greenway Pkwy, Phoenix, AZ 85032

Mexican / Latin

License: Food Establishment - Eating & Drinking

Last inspected: Apr 9, 2026

Score

Low Risk

Across the available record, Plaza Mexicana Carniceria Del Pueblo has seven inspections on file, the first dated 2024. On Apr 9, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.

Recent visits have produced comparable findings, with counts hovering near two violations per visit.

“Time/temperature control for safety food, hot holding” accounts for the largest share of issues, appearing four times across the record.

By comparison, the average Phoenix facility scores 97, putting Plaza Mexicana Carniceria Del Pueblo on the weaker side. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 9, 2026

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 raw chicken and raw pork stored directly above RTE salsa in the walk-in cooler and raw shelled eggs stored above RTE onion in cold holding table at the 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

3-302.11(A1-2)

Nov 13, 2025

Reinspection

No violations found.

100

Nov 12, 2025

Routine

2 critical violations. 3 major violations. 4 corrected on site.

View 5 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: 2nd repeat violation. Observed cooked pork ribs at 109 to 124 deg F and cooked chicken wings at 111 to 127 deg in hot holding case. Per PIC ribs had been in case since 11 am and discarded ribs. Chicken wings had been recently placed in case but were discarded per PIC choice

3-501.16(A)(1)

Raw and ready-to-eat foods not properly separated (corrected on site)

Inspector notes: Observed raw shrimp and raw beef stored above cooling beans and green pork cooling on racks outside of walk-in. Observed raw shelled eggs stored above ready-to-eat foods such as cooked shrimp and barbacoa in walk-in cooler. Person in charge moved all items to different areas to prevent cross contamination

3-302.11(A1-2)

Ready-to-eat food not date marked (corrected on site)

Inspector notes: Observed cooked shrimp, cooked barbacoa, cooked pork with spinach, and bistec (cooked beef) without datemarks. Observed pico de gallo in beverage cooler without datemark. Observed queso fresco, bologna, and ham without datemarks in display case near meat area. All foods had been prepared/opened over 24 hours and were properly labeled at time of inspection

3-501.17

Consumer advisory not provided for raw or undercooked food

Inspector notes: No consumer advisory provided to consumers for green and red shrimp ceviche served raw. Provided guidance on consumer advisory

3-603.11

Working containers of toxic materials not identified (corrected on site)

Inspector notes: Large gallon and spray bottle with yellow chemical liquid found without labels in back kitchen area. Per PIC items had degreaser and properly labeled them. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material

7-102.11

Aug 14, 2025

Routine

1 critical violation. 1 corrected on site.

View 1 violation

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Observed cooked chicken and cooked beef in hot holding display case at 100-120 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 135°F or above. Person in charge declined to provide preparation time of TCS foods and opted to discard foods at time of inspection. Corrected at time of inspection

3-501.16(A)(1)

Feb 28, 2025

Routine

No violations found.

100

Oct 16, 2024

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 in the hot holding display case a container of cooked steak with an internal temperature of 109°F and a container of fried shrimp with an internal temperature of 101°F as measured with a calibrated probe thermometer. Per PIC, all items had been in the hot holding unit for less than 2 hours. 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. Discussed with PIC maintain a temperature log and checking the temperature of items in the hot holding case every 4 hours to ensure all items are being held at 135°F or above

3-501.16(A)(1)

No certified food protection manager

Inspector notes: No Certified Food Protection Manager was present at the establishment during 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)

Aug 12, 2024

Routine

1 critical violation. 1 corrected on site.

View 1 violation

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Observed in the hot holding display case cooked beef with an internal temperature of 125°F and cooked chicken with an internal temperature of 115°F. Per PIC, both items had been in the hot holding case for less than 2 hours. All TCS foods improperly hot held were reheated to 165°F at time of 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. Discussed with PIC stirring hot held foods to encourage even heating and checking temperatures of foods frequently

3-501.16(A)(1)

Show all 7 inspections Show less

Frequently Asked Questions

When was Plaza Mexicana Carniceria Del Pueblo last inspected?

The most recent health inspection at Plaza Mexicana Carniceria Del Pueblo on file is from Apr 9, 2026. The public record contains seven inspections in total.

What is the most common violation at Plaza Mexicana Carniceria Del Pueblo?

Across the inspection record, “time/temperature control for safety food, hot holding” has been cited four times, more than any other issue at Plaza Mexicana Carniceria Del Pueblo.

How does Plaza Mexicana Carniceria Del Pueblo compare to other restaurants in Phoenix?

Plaza Mexicana Carniceria Del Pueblo most recently scored 86 out of 100, which is lower than the Phoenix average of 97.

Has Plaza Mexicana Carniceria Del Pueblo's inspection record improved over time?

Results have been roughly steady. Inspections at Plaza Mexicana Carniceria Del Pueblo have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Plaza Mexicana Carniceria Del Pueblo 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 Plaza Mexicana Carniceria Del Pueblo inspected?

Based on the inspection history on file, Plaza Mexicana Carniceria Del Pueblo is inspected around four times per year on average.

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