Taco Papi
Last inspected: Mar 20, 2026
67
Score
Taco Papi appears in inspection records six times, starting in 2024. Taco Papi was last inspected on Mar 20, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged four times.
That's lower than the typical Scottsdale restaurant, which scores around 95. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 4 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed beef consomme in walk-in cooler at 64 °F. Consomme had been cooked the day prior as per person in charge. 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. All TCS foods improperly cooled were discarded by person in charge at time of inspection
3-501.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed pico de gallo and tomato salsa in walk-in cooler with no date markings. Foods had been prepared two to five days prior as per person in charge. Ready-to-eat, time/temperature control for safety (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 were properly date marked at the time of inspection
3-501.17
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed spray bottles in kitchen and server station without labels describing contents. Bottles contained degreaser and sanitizer solution as per person in charge. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Bottles were properly labeled at time of inspection
7-102.11
Food thawed using improper method
(corrected on site)
Inspector notes: Observed raw beef thawing in prep sink in ambient-temperature air. 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. Beef was placed under cold running water to thaw at time of inspection
3-501.13
67
Oct 9, 2025
Routine
No violations found.
100
Jul 7, 2025
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Second Consecutive Violation. In walk in cooler, several containers of cooked tomato-based salsas prepared and stored in covered containers >6 inches deep, with internal temperatures of 45*F-47*F. Per employee, salsas were cooked the previous day. Several containers of salsas were discarded. See embargo form. Via email, provided Maricopa County cooling handout. 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On cook line, in hot holding well, cooked beef with an internal temperature of 110*F. Per manager, beef was prepared and placed in hot holding well within normal time parameters and ready for service. Employee reheated cooked beef to 165*F and placed back in hot holding well. Maintain TCS (time/ temperature control for food safety foods) at a hot holding temperature of 135*F or higher at all times
3-501.16(A)(1)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: In kitchen, cutting boards deeply scored. Resurface or replace cutting boards to allow for easier cleaning of food contact surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced
4-501.12
No certified food protection manager
Inspector notes: Fifth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
67
Mar 19, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In walk in cooler, cooked red salsa, prepared and stored in uncovered container >6 inches deep, with an internal temperature of 55*F. Per manager, salsa was cooked the previous evening. Red salsa was discarded. See embargo form. Via email, provided Maricopa County cooling handout. 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
No certified food protection manager
Inspector notes: Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
82
Oct 30, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: In walk in cooler, cooked beans, cooked beef, salsa without proper date marks. Per employee, TCS foods were prepared >24 hours. Instructed employee to date mark cooked beans, cooked beef, salsa at time of inspection. 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)
3-501.17
No certified food protection manager
Inspector notes: Third Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
86
Jul 22, 2024
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
95
Frequently Asked Questions
When was Taco Papi last inspected?
The most recent health inspection at Taco Papi on file is from Mar 20, 2026. The public record contains six inspections in total.
What is the most common violation at Taco Papi?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Taco Papi.
How does Taco Papi compare to other restaurants in Scottsdale?
Taco Papi most recently scored 67 out of 100, which is lower than the Scottsdale average of 95.
Has Taco Papi's inspection record improved over time?
Results have been roughly steady. Inspections at Taco Papi have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Taco Papi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Taco Papi inspected?
Based on the inspection history on file, Taco Papi is inspected around four times per year on average.
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