Richardsons Cuisine of New Mexico
Last inspected: Jan 15, 2026
78
Score
Richardsons Cuisine of New Mexico has been inspected six times since 2024. The newest entry in the record is dated Jan 15, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
When inspectors have written things up, “manual and mechanical warewashing equipment” has been the most frequent reason, cited two times.
Restaurants in Phoenix average 97, so Richardsons Cuisine of New Mexico trails the local norm. The file should reassure diners considering a visit.
6
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 15, 2026
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Mechanical warewashing machines behind main bar in Richardsons and behind patio bar both measured 0 ppm available chlorine. Service call was placed and machines will not be used until they have been serviced. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares
4-501.114(A-E)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed multiple deep pans of cooked rice cooling in walk-in cooler. Rice measured 80-82 degrees F and had been prepared over an hour prior. Rice was split into smaller containers at time to cool more effectively. Please ensure food items are cooled in shallow, uncovered containers which are arranged in a way to allow for maximum airflow to ensure the most efficient heat transfer
3-501.15(B)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed multiple vacuum packages of raw fish thawing in walk-in cooler. Items were removed from packaging at time. Please ensure raw fish is removed from vacuum packages prior to thawing
3-501.13
78
Sep 12, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Ice Used as Exterior Coolant, Prohibited as Ingredient
(corrected on site)
Inspector notes: Observed two bottles stored in one ice well at the main indoor bar. The ice is used for drinks. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. The PIC had the ice burned
3-303.11
Evidence of pests or pest control inadequate
Inspector notes: Observed more than 5 small flies throughout the establishment. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Please ensure pest control is servicing for small flies and doing drain treatments
6-501.111(A-B,D)
82
Jun 19, 2025
Routine
No violations found.
100
Feb 20, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no soap at the only handwashing sink in the outdoor bar. 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. PIC provided soap for handwash sink at time of inspection
6-301.11
90
Nov 8, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed 0 ppm chlorine sanitizer in the large dish machine in the dish pit area. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The sanitizer container was changed and the machine was primed and still did not test correctly. The PIC called the chemical technician, who arrived while the inspector was still onsite. The dishes will run to the main dish machine in the Rokerij in the meantime
4-501.114(A-E)
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed an ambient air temperature of 47*F in the salad station cold holding unit using a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC removed the food from the unit and will utilize the walk-in in the meantime
4-301.11
78
Jul 31, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed red pepper salsa in the large walk-in cooler by Rosie's Bar with an internal temperature of 56*F, made yesterday, sitting in a deep 5 gallon container. 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. The PIC voluntarily discarded the salsa
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: Observed multiples types of salsas, made in house today, being stored in 5 gallon containers for cooling, in the walk-in cooler located in Rosie's Bar. When properly cooling foods, shallow pans of 4 inches or less, ice wands, ice baths, and active monitoring with a probe thermometer should be used to ensure rapid cooling to 41*F. The PIC placed ice wands into the salsas, as well as placed them into ice baths
3-501.15(A)
Equipment not in good repair or proper adjustment
Inspector notes: Observed the walk-in cooler, located next to the main cook line, with excessive water dripping from the compressors. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
74
Frequently Asked Questions
When was Richardsons Cuisine of New Mexico last inspected?
The most recent health inspection at Richardsons Cuisine of New Mexico on file is from Jan 15, 2026. The public record contains six inspections in total.
What is the most common violation at Richardsons Cuisine of New Mexico?
Across the inspection record, “manual and mechanical warewashing equipment” has been cited two times, more than any other issue at Richardsons Cuisine of New Mexico.
How does Richardsons Cuisine of New Mexico compare to other restaurants in Phoenix?
Richardsons Cuisine of New Mexico most recently scored 78 out of 100, which is lower than the Phoenix average of 97.
Has Richardsons Cuisine of New Mexico's inspection record improved over time?
Results have been roughly steady. Inspections at Richardsons Cuisine of New Mexico have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Richardsons Cuisine of New Mexico means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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