Taco Chelo
Last inspected: Nov 4, 2025
74
Score
Public records show six inspections at Taco Chelo stretching back to 2024. The most recent report on file is from Nov 4, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “certified food protection manager” is the issue that surfaces most often, recorded six times.
That's lower than the typical Tempe restaurant, which scores around 95. The record is unremarkable in either direction.
6
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 4, 2025
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 consommé with temperatures between 48 to 50*F in a reach-in fridge at time of inspection. Per cook, consommé was made the day prior to inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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
3-501.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed pitcher stored in the handwashing sink near the cook line 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation. This is the 5th consecutive violation
2-102.12(A)
74
Jul 3, 2025
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 4th Consecutive
2-102.12(A)
95
Mar 24, 2025
Reinspection
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd consecutive
2-102.12(A)
Unnecessary items or litter present on premises
Inspector notes: Observed a homemade non-commercial non-rotating vertical broiler stored in the back of house of the establishment at time of inspection. Equipment or articles that are not needed for the operation or maintenance of the establishment shall be removed
6-501.114
90
Mar 12, 2025
Routine
2 major violations. 2 minor violations. 1 corrected on site.
View 4 violations
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed spray bottles containing yellow and blue liquids without labels throughout the establishment at time of inspection. Per person in charge (PIC), chemical spray bottles contained degreaser and window cleaner at time ofi inspection. PIC properly labeled chemical bottles at time of inspection. Reviewed requirement to label chemical bottles with the common name with the PIC at time of inspection
7-102.11
Sanitizer test kit not available
Inspector notes: Observed no sink and surface test strips at time of inspection. Establishment utilizes sink & surface sanitizer for sanitizing food contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd consecutive
2-102.12(A)
Unnecessary items or litter present on premises
Inspector notes: Observed a homemade non-commercial non-rotating vertical broiler stored in the back of house of the establishment at time of inspection. Equipment or articles that are not needed for the operation or maintenance of the establishment shall be removed
6-501.114
74
Oct 16, 2024
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chorizo and raw bacon in a reach in on the line stored above RTE onions & cooked beans at time of inspection. Observed raw shelled eggs stored above cooked black beans and salsa in the prep table at time of inspection. Cook moved all raw items below RTE items at 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. Provided PIC with separation of storage guidance document at time of inspection
3-302.11(A1-2)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed el pastor with temperatures between 116 to 172*F on a homemade non-commercial non-rotating vertical broiler at time of inspection. Per person in charge (PIC), el pastor was placed in non-rotating spit more than 4 hours prior to inspection. The pastor was embargoed at time of inspection. Homeade non-commercial vertical broiler was condemned at time of inspection. Discussed with PIC about proper hot holding temperatures. Discussed with PIC about only utilizing commercial equipment at time of inspection. Discussed with PIC on if commercial equipment is obtained for this food process, product must be cooked within a 4 hour time frame. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
No certified food protection manager
Inspector notes: Observed no certified food protection manager onsite 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)
Wiping cloths used or stored improperly
Inspector notes: Observed wet wiping cloths stored on top of prep surfaces when not actively being used. Observed multiple soiled wiping clothes being utilized under cutting boards at time of inspection. Discussed with PIC about discontinuing use of wiping clothes under cutting boards because it is not smooth and easily cleanable. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
67
Jul 1, 2024
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection
2-102.12(A)
95
Frequently Asked Questions
When was Taco Chelo last inspected?
The most recent health inspection at Taco Chelo on file is from Nov 4, 2025. The public record contains six inspections in total.
What is the most common violation at Taco Chelo?
Across the inspection record, “certified food protection manager” has been cited six times, more than any other issue at Taco Chelo.
How does Taco Chelo compare to other restaurants in Tempe?
Taco Chelo most recently scored 74 out of 100, which is lower than the Tempe average of 95.
Has Taco Chelo's inspection record improved over time?
Results have been roughly steady. Inspections at Taco Chelo have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Taco Chelo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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