Taqueria Y Carniceria Mi Casita
Last inspected: Feb 10, 2026
100
Score
The health department has logged 14 inspections at Taqueria Y Carniceria Mi Casita, the earliest from 2024. The most recent visit was on Feb 10, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about two violations before that.
The most common issue across all inspections has been “records, creation & retention”, showing up three times.
Taqueria Y Carniceria Mi Casita's latest score of 100 sits above the Phoenix average of 97. The full picture is one of consistent compliance.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Food Advisory Inspection
No violations found.
100
Jan 26, 2026
Routine
No violations found.
100
Oct 27, 2025
Reinspection
No violations found.
100
Oct 16, 2025
Reinspection
1 major violation.
View 1 violation
Evidence of pests or pest control inadequate
Inspector notes: Observed numerous live roaches at all life cycles and other signs of pest activity at the three compartment sink, grease trap, floor drain, trash can, inside food containers, in utensil storage space under display case, under meat display cases, under hot deli case, under other food equipment, the retail floor area, and in the walk-in freezer. The person in charge stated no additional pest control service has been performed since 9/30/25
6-501.111(C)
90
Oct 6, 2025
Reinspection
2 major violations.
View 2 violations
Evidence of pests or pest control inadequate
Inspector notes: Observed live roaches and other signs of pest activity under and around the three compartment sink. The person in charge stated pest control services are done on a routine basis and next service is scheduled within the next 2 days
6-501.111(C)
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepare and serve raw marinated shrimp ceviche but have no parasite destruction letter onsite from seafood provider
3-402.12
82
Sep 26, 2025
Reinspection
3 major violations.
View 3 violations
Evidence of pests or pest control inadequate
Inspector notes: Observed live roaches and other signs of pest activity under and around the three compartment sink. The person in charge stated pest control services are done on a routine basis and next service is scheduled within the next 2 days
6-501.111(C)
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepare and serve raw marinated shrimp ceviche but have no parasite destruction letter onsite from seafood provider
3-402.12
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed establishment perpare and serve raw marinated shrimp ceviche but does not have the disclosure portion of the consumer advisory posted
3-603.11
74
Sep 17, 2025
Routine
4 major violations. 1 minor violation. 1 corrected on site.
View 5 violations
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepare and serve raw marinated shrimp ceviche but have no parasite destruction letter onsite from seafood provider
3-402.12
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed establishment perpare and serve raw marinated shrimp ceviche but does not have the disclosure portion of the consumer advisory posted
3-603.11
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed a can of Raid pesticide stored by the hand wash sink next to utensils and other food equipment
7-202.11
Evidence of pests or pest control inadequate
Inspector notes: Observed live roaches and other signs of pest activity under and around the three compartment sink. The person in charge stated pest control services are done on a routine basis and next service is scheduled within the next 2 days
6-501.111(C)
No certified food protection manager
Inspector notes: Observed no certified food protection manager onsite at the time of inspection
2-102.12(A)
64
Jul 21, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed plastic barrel containers of cooked salsa with internal temperatures between 94 -111F stored in the walk-in cooler. The person in charge stated the salsas had been cooked and placed in the walk-in for cooling the day before, more than 6 hours. The containers of salsa were embargoed at the time of inspection
3-501.14
86
Apr 2, 2025
Food Advisory Inspection
No violations found.
100
Mar 12, 2025
Routine
2 critical violations. 4 major violations. 6 corrected on site.
View 6 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: Observed employee actively washing dishes at beginning of inspection with no sanitizing step. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-501.114(F1-2)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked beans with internal temperatures via probe thermometer of 46-48*F in the walk in at time of inspection. PIC states the beans were cooked on the previous day. PIC was unable to confirm when and if items reached 41*F. Cooked time/temperature control for safety (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 PIC at time of inspection
3-501.14
Handwashing done in improper location
(corrected on site)
Inspector notes: Observed food employee rinse hands off in 3 compartment sink at time of inspection before returning to help customers by the hot holding unit. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC) at the provided handwashing station. Employee properly washed hands at handwash sink at time of inspection
2-301.15
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no hand soap for proper handwashing at the sink in front area. There is only one sink in front area. 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
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed containers of cooked barbacoa, cooked chicken, cabeza (head), buche (stomach), tamales and shredded beef all without date marks at time of inspection. PIC explained that all of these items were made 2-3 days before 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). All of the items listed above were discarded due to improper cold holding at time of inspection. Discussed setting up a date marking system for items prepared and cooked with PIC
3-501.17
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed salsa bar self service unit with ambient temperature of 61*F at time of inspection. All TCS foods located in the unit were discarded at time of inspection. 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. PIC states they will discontinue use of unit until confirmed to operate at 41*F or below. Will also continue to use ice baths for grab and go salsas for customers
4-301.11
50
Dec 2, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked rice and cooked beans with internal temperature of 125*F in the hot holding display case at time of inspection via probe thermometer. Person in charge (PIC) states the items have been in the unit over 4 hours. All other items were temping at 135*F and above. Explained to PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. PIC also adjusted temperature of the designated columns of the heat display case at time of inspection
3-501.16(A)(1)
86
Sep 25, 2024
Reinspection
No violations found.
100
Sep 17, 2024
Reinspection
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed older walk in with ambient temperature of 50*F at time of inspection via ambient thermometer. PIC was unable to lower temperatures at time of inspection. 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. Do not use older walk in until confirmed to be holding at 41*F or below. New walk in is temping at 34*F and can be used as cold holding storage to maintain all TCS foods in the mean time. No TCS foods were in older walk in at time of inspection. Only whole vegetables and fruits are stored in older walk in
4-301.11
90
Sep 5, 2024
Routine
1 critical violation. 3 major violations. 1 minor violation. 2 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked chile relleno, gorditas, and buffalo chicken wings with internal temperatures of 109-120*F in the hot holding unit at time of inspection. Person in charge states the items have been in the unit for 2 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Evidence of pests or pest control inadequate
Inspector notes: Observed live baby cockroaches by 3 compartment sink and underneath display cases and hot holding units at time of inspection. Last invoice states the establishment was treated 8/21/24. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection
6-501.111(C)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed salsa bar with ambient temperature of 53.3*F and older walk in with ambient temperature of 46*F at time of inspection via ambient thermometer. PIC was unable to lower temperatures at time of inspection. All TCS items were removed and embargoed at time of inspection. 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. Do not use salsa bar or older walk in until confirmed to be holding at 41*F or below. New walk in is temping at 37*F and can be used as cold holding storage to maintain all TCS foods in the mean time
4-301.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed various TCS items in the older walk in including: barbacoa, carnitas, beans, chicharron, and chicken with no date marks on the container. PIC states the items were cooked 2-4 days before inspection. No date marking system was in place. Explained to PIC that all 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: Observed no CFPM 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)
61
Frequently Asked Questions
When was Taqueria Y Carniceria Mi Casita last inspected?
The most recent health inspection at Taqueria Y Carniceria Mi Casita on file is from Feb 10, 2026. The public record contains 14 inspections in total.
What is the most common violation at Taqueria Y Carniceria Mi Casita?
Across the inspection record, “records, creation & retention” has been cited three times, more than any other issue at Taqueria Y Carniceria Mi Casita.
How does Taqueria Y Carniceria Mi Casita compare to other restaurants in Phoenix?
Taqueria Y Carniceria Mi Casita most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Taqueria Y Carniceria Mi Casita's inspection record improved over time?
Yes. Recent inspections at Taqueria Y Carniceria Mi Casita have averaged around zero violations per visit, down from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Taqueria Y Carniceria Mi Casita 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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