Taqueria De Jalisco Mexican Food
Last inspected: Mar 25, 2026
90
Score
Going back to 2024, Taqueria De Jalisco Mexican Food has seven inspections in the public record. The latest inspection on file is from Mar 25, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up more issues than earlier ones, averaging around four violations lately compared to roughly one violation before.
“Certified food protection manager” comes up most often, recorded seven times in the inspection record.
Restaurants in Phoenix average 97, so Taqueria De Jalisco Mexican Food trails the local norm. On the whole, the file is mixed but not concerning.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Reinspection
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: Observed no certified food protection manager on site 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)
Equipment not in good repair or proper adjustment
Inspector notes: Observed chest freezer to be in disrepair with top lid missing insulation, gasket in disrepair, and lid unable to close tightly. 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
90
Mar 24, 2026
Routine
1 major violation. 2 minor violations.
View 3 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed prep fridge to have an ambient temperature of 60.2*F with min/max thermometer. Observed 3-door stand up fridge to have an ambient temperature of 47.6*F-50.1*F with min/max thermometer. Establishment has no other means of refrigeration on site. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment voluntarily closed until refrigeration units are repaired
4-301.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager on site 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)
Equipment not in good repair or proper adjustment
Inspector notes: Observed chest freezer to be in disrepair with top lid missing insulation, gasket in disrepair, and lid unable to close tightly. 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
82
Nov 4, 2025
Routine
3 critical violations. 2 major violations. 2 minor violations. 5 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked rice being hot held have an internal temperature of 105-112*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Person in charge stated rice was reheated from cold holding in microwave around 11:30am with reheating temperature unknown. All TCS foods improperly hot held were discarded by PIC at time of inspection
3-501.16(A)(1)
Hands not washed when required
(corrected on site)
Inspector notes: Observed staff member touch apron with bare hands and then proceed to flip tortillas on flat top. Asked cook to wash hands due to contamination, cook stated she had just washed hands pointing to mop/service sink which had no soap nor hand drying provisions. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks at handwash sinks properly supplied. Employee properly washed hands at handwash sink at time of inspection
2-301.14
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed sanitizer bucket with wiping cloths to have a chlorine concentration of 200ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels (50-100ppm) at time of inspection
7-204.11
Toilet tissue not available in restroom
(corrected on site)
Inspector notes: Observed bathroom used by staff and customers to have no toilet tissue available. A supply of toilet tissue shall be available at each toilet. PIC suppled tissue at time of inspection
6-302.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed bathroom to have no soap nor hand drying provisions present 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 provided soap for handwash sink at time of inspection
6-301.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager on site 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)
Food thawed using improper method
Inspector notes: Observed frozen intestine being thawed in 3-compartment sink in still water. 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
3-501.13
47
Jun 17, 2025
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager present 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)
95
Feb 13, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager at establishment 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)
95
Feb 12, 2025
Routine
1 critical violation. 1 minor violation.
View 2 violations
Chemical sanitizer does not meet required criteria
Inspector notes: Observed fresh scented bleach used as sanitizer for three comp sink and sanitizer buckets. Bleach bottle did not specify it is safe for food contact surfaces. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Obtain unscented chlorine bleach that is safe for food contact surfaces
7-204.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager at establishment 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)
82
Oct 16, 2024
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager onsite during time of inspection
2-102.12(A)
95
Frequently Asked Questions
When was Taqueria De Jalisco Mexican Food last inspected?
The most recent health inspection at Taqueria De Jalisco Mexican Food on file is from Mar 25, 2026. The public record contains seven inspections in total.
What is the most common violation at Taqueria De Jalisco Mexican Food?
Across the inspection record, “certified food protection manager” has been cited seven times, more than any other issue at Taqueria De Jalisco Mexican Food.
How does Taqueria De Jalisco Mexican Food compare to other restaurants in Phoenix?
Taqueria De Jalisco Mexican Food most recently scored 90 out of 100, which is lower than the Phoenix average of 97.
Has Taqueria De Jalisco Mexican Food's inspection record improved over time?
No. Recent inspections at Taqueria De Jalisco Mexican Food have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Taqueria De Jalisco Mexican Food 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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