Tacos Chilango
Last inspected: Mar 26, 2026
90
Score
The health department has logged five inspections at Tacos Chilango, the earliest from 2025. On Mar 26, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged five times.
The city-wide average sits at 97, which Tacos Chilango's 90 doesn't quite reach. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 26, 2026
Reinspection
2 minor violations.
View 2 violations
Physical facilities not in good repair
Inspector notes: Silicone caulking at hand sink in kitchen is in disrepair, leading to a significant gap between the sink and the wall, which is difficult to clean. Junctions between equipment and the wall should be sealed to prevent harborage of pests
6-501.11
No certified food protection manager
Inspector notes: No employees onsite during inspection have Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
90
Mar 17, 2026
Routine
2 critical violations. 3 major violations. 2 minor violations. 4 corrected on site.
View 7 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed a deep olla (cooking pot) of beef birria consomme in walk-in refigerator with an internal temperature of 53 degrees Fahrenheit at the deepest part. Per PIC, the birria consomme was cooked and placed in the walk-in to cool the previous day. 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. Birria consomme was recommended for discard - see embargo form
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed a container of cooked al pastor pork on a metal prep table for service with an internal temperature of 95F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, pork was cooked less than 1 hour prior to inspection. PIC moved pork to walk-in to cool rather than reheat for hot-holding - inspector verified temperature
3-501.16(A)(1)
Sanitizer test kit not available
Inspector notes: Establishment does not have test strips available for quaternary ammonium (quat) sanitizer used at 3-compartment sink. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Hand sink closest to cash register and soft drink bubblers did not have paper towels at time of inspection during active food service. All hand sinks must be equipped with hand soap/cleanser and paper towels. Employee refilled paper towel dispenser to correct
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed visible food residue on several utensils and hotel pans stored as clean as well as a table-mounted can opener. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Person in charge (PIC) removed can opener and the indicated utensils and instructed an employee to wash, rinse, and sanitize them to correct during the inspection
4-601.11(A)
No certified food protection manager
Inspector notes: No employees onsite during inspection have Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Physical facilities not in good repair
Inspector notes: Silicone caulking at hand sink in kitchen is in disrepair, leading to a significant gap between the sink and the wall, which is difficult to clean. Junctions between equipment and the wall should be sealed to prevent harborage of pests
6-501.11
50
Aug 27, 2025
Routine
1 critical violation. 3 major violations. 2 minor violations. 5 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw pork over cooked chicken and beef in the walk-in cooler. Also observed raw whole fish stored above RTE cabbage in the display reach-in. 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)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed multiple chemical spray bottles containing a clear/pink liquid without any identifying labels on the spray bottle. Per PIC, the chemical spray bottle contains sanitizer. PIC labeled the bottle at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical
7-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed food debris (lettuce) left in and blocking the hand sink at time of inspection. Discussed hand sink use limitations with PIC. 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 removed all food debris from the hand 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed table-mounted can opener with visible food debris on the food-contact surfaces at time of inspection. Discussed cleaning frequency of can opener with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-601.11(A)
No certified food protection manager
Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation**
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed measuring cup with handle in contact with a large 5 gallon bucket of salsa in the walk-in cooler. Discussed proper in-use utensil storage with PIC. 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
58
May 21, 2025
Reinspection
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 (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection
2-102.12(A)
95
May 20, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed Low-Temp dishwasher actively in-use and operating with a working concentration of 0PPM chlorine sanitizer at time of inspection. PIC called the servicing company and scheduled a same day visit to recalibrate the dishwasher. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Instructed PIC to set up the 3-comp sink to facilitate dishwashing while the dish machine is being fixed. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-501.114(A-E)
Sanitizer test kit not available
Inspector notes: Observed no chlorine test strips available for use at time of inspection. PIC stated that they just ran out earlier this week, and would have them replaced by the end of the day. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A reinspection will occur on or prior to 5/30/2025 to verify the correction
4-302.14
No certified food protection manager
Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection
2-102.12(A)
74
Frequently Asked Questions
When was Tacos Chilango last inspected?
The most recent health inspection at Tacos Chilango on file is from Mar 26, 2026. The public record contains five inspections in total.
What is the most common violation at Tacos Chilango?
Across the inspection record, “certified food protection manager” has been cited five times, more than any other issue at Tacos Chilango.
How does Tacos Chilango compare to other restaurants in Phoenix?
Tacos Chilango most recently scored 90 out of 100, which is lower than the Phoenix average of 97.
Has Tacos Chilango's inspection record improved over time?
Yes. Recent inspections at Tacos Chilango have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Tacos Chilango 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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