Salt Tacos Y Tequila
Last inspected: Apr 21, 2026
82
Score
Inspectors have visited Salt Tacos Y Tequila seven times, with records going back to 2024. The latest inspection on file is from Apr 21, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around five violations to closer to two violations per visit over the last few inspections.
When inspectors have written things up, “system maintained in good repair” has been the most frequent reason, cited three times.
That's lower than the typical Phoenix restaurant, which scores around 97. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Reinspection
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed a large pitcher of liquid sitting in the handwash sink on the cookline at time of inspection. Handwashing sinks must be kept clear of any items or blockages in order to promote good handwashing habits. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
Plumbing system not maintained in good repair
Inspector notes: Observed leaking prep sink and leaking mop sink at the back of the kitchen. Observed handwash sink at the front of the kitchen with broken seal and tilting away from the wall. All plumbing must be maintained in good repair at all times
5-205.15(B)
Food thawed using improper method
Inspector notes: Observed thawing ahi tuna still in sealed ROP packaging in the walk-in and cookline reach-in fridges at time of inspection. 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. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
82
Apr 9, 2026
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Handwashing sink water not at required temperature
(corrected on site)
Inspector notes: Observed handwashing sink at the front of the kitchen could only output water at 93°F at time of inspection. 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. Repair handwash sink temperature by re-inspection on 4/17/2026
5-202.12(A)
Food thawed using improper method
Inspector notes: Observed thawing ahi tuna still in sealed ROP packaging in the walk-in and cookline reach-in fridges at time of inspection. 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. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
Plumbing system not maintained in good repair
Inspector notes: Observed leaking prep sink and leaking mop sink at the back of the kitchen. Observed handwash sink at the front of the kitchen with broken seal and tilting away from the wall. All plumbing must be maintained in good repair at all times
5-205.15(B)
82
Nov 14, 2025
Reinspection
No violations found.
100
Nov 5, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the automatic sanitizer dispenser at the three-compartment sink dispensing quat at 0 PPM. Alerted staff who were unsure where the quat strips were located. The manager arrived at the end of the inspection and brought test strips. Sanitizers MUST be tested at the beginning of the workday, daily, to ensure they are within the recommended concentration ranges. Staff plan to wash ALL dishes in the main dishwasher until the automatic dispenser at the three-compartment sink is serviced and able to dispense at the recommended range (150-400 PPM). Discussed the importance of sanitizing
4-501.114(A-E)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed the handwashing sink in the bar without soap available.. An employee replaced the soap at the time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks MUST ALWAYS be maintained unobstructed and accessible
6-301.11
Outer openings not protected against pests
(corrected on site)
Inspector notes: Observed clear double doors to the dining room propped open. Alerted staff who closed the doors at the time of inspection. Also observed a large, clear glass garage door capable of opening to the outer patio. Discussed the protection of the outer opening as a method of reducing pest issues found while EHS was onsite
6-202.15
74
Jun 26, 2025
Routine
2 major violations. 3 minor violations. 3 corrected on site.
View 5 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no written procedures for vomit or diarrheal events at the time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. The PIC was provided the Maricopa County handout for vomit and diarrheal events at the time of inspection
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed handwashing sink by the ice machine with a ladle in the sink and the handwashing sink on the cookline with a kitchen scraper in the sink. Observed the handwashing sink at the bar with food debris inside. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
5-205.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed kitchen tongs sitting in water on the stove at 128*F. Observed ice scoops, used to service ice for consumption, stored with the food contact surface in direct contact with liquor bottles next the ice bin. 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
Fixed equipment not properly spaced or sealed
Inspector notes: Observed handwash sink coming off the wall and sealing separated from the wall by the ice machine and the handwashing sink by the kitchen door. Fixed equipment shall be either sealed to the wall or spaced sufficiently away from the wall to clean behind and around the equipment
4-402.11
Plumbing system not maintained in good repair
Inspector notes: Observed leaking pipe under the handwashing sink at the bar and at the handwashing sink by the ice machine. All plumbing must be maintained in good repair at all times
5-205.15(B)
70
Mar 25, 2025
Routine
3 critical violations. 1 major violation. 2 minor violations. 5 corrected on site.
View 6 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Observed a bag and prepped container of ready to eat (RTE), time/temperature as a control (TCS) mixed greens and that was opened in the cooler by the dishwashing unit without a date. It was opened on Saturday according to the PIC. There were pieces of slimy lettuce mixed throughout and not in "good condition"
3-101.11
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Observed house made beef broth in the front of the kitchen hot holding unit ready to eat at an internal temperature of 115*F. The TCS house made beef broth was taken out of the cooler within the last two hours and not reheated to 165*F for hot holding
3-403.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw bacon in an opened package stored above ready to eat (RTE) loaf of sliced bread in a plastic package in the stand-up cooler by the dishwasher. Observed covered, RTE ceviche with shrimp stored below covered raw pork barbacoa in the walk-in fridge
3-302.11(A1-2)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed TCS food items including commercial made caeser dressing made with milk and eggs, habanero house made salsa with cut tomatoes, opened bag of spinach, opened bag of mixed greens prepared/opened Saturday with no date label
3-501.17
Handwashing sign not posted
Inspector notes: Observed no handwashing signage at either of the two employee restrooms or three designated handwashing sinks. All designated handwashing sinks must be equipped with the required signage. PIC stated they would be ordering them
6-301.14
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed four large, covered plastic containers of house made TCS salsa and two uncovered large plastic containers one with RTE queso and one with RTE beans stored directly on contact with the floor in the walk-in cooler
3-305.11
52
Sep 17, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Salt Tacos Y Tequila last inspected?
The most recent health inspection at Salt Tacos Y Tequila on file is from Apr 21, 2026. The public record contains seven inspections in total.
What is the most common violation at Salt Tacos Y Tequila?
Across the inspection record, “system maintained in good repair” has been cited three times, more than any other issue at Salt Tacos Y Tequila.
How does Salt Tacos Y Tequila compare to other restaurants in Phoenix?
Salt Tacos Y Tequila most recently scored 82 out of 100, which is lower than the Phoenix average of 97.
Has Salt Tacos Y Tequila's inspection record improved over time?
Yes. Recent inspections at Salt Tacos Y Tequila have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Salt Tacos Y Tequila 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 Salt Tacos Y Tequila inspected?
Based on the inspection history on file, Salt Tacos Y Tequila is inspected around four times per year on average.
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