El Nopalito

2831 N 24th St, Phoenix 85008-1048

Food Establishment - Eating & Drinking · Permit FD-03883

Score based on 8 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 17, 2026.

Excellent

Phoenix restaurant avg: 95

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history9 on record

2026

Sep 3, 2026Routine1 priority1 foundationall corrected on siteB

Predefined Comment: No County legal action will result from this inspection.Discussed with person in charge about having a thermometer in walk-in fridge as well as temperature logs.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed TCS foods improperly cold held above 41°F in walk in fridge. Person in charge (PIC) stated the walk-in likely went down during the night due to braker issues. All items stored in walk-in fridge were in the unit overnight. TCS foods include raw lamb (63-65°F), consume soup (64.6°F), salsa (64.9°F), mozzarella cheese (59.1°F), cooked lamb (66.1°F), milk (66°F), sour cream (66.2°F), chickpeas from can (66°F), hominy from can (66.2°F), raw pork (64.7°F), raw beef (65.2°F), pastor (66.3°F), raw carne asada (66.5°F), corn tortilla with beans (65.4°F), menudo (65°F), chili relleno sauce (65.6°F), cooked chicken wings (64°F), cooked chorizo (64°F), cooked carnitas (67°F), chicken broth (64.2°F), beef broth (65°F), beans (62.7°F), flan (65.6°F), raw eggs (64.3°F). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC discarded all TCS foods improperly cold held. Corrective Action: Corrected at time of inspection.

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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation4-301.11

Inspector's notes

Observed walk-in fridge to have a temperature of 53°F. Person in charge stated the walk-in felt warm at 9am stating it likely went down during the night due to braker turned off. Work order in place for the braker and braker turned on before inspection allowing walk-in to run properly. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Walk-in fridge observed to have an ambient temperature of 40.8°F at end of inspection. Corrective Action: Corrected at time of inspection.

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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.

Apr 14, 2026RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.No violations noted at time of inspection.

2025

Oct 17, 2025Routine1 coreall corrected on siteA

Predefined Comment: No County legal action will result from this inspection.Discussed with person in charge about label requirements on food packages. Basic Requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English.

#41 — Wiping Cloths; Properly Used and StoredCore3-304.14

Inspector's notes

Observed sanitizer bucket with a chlorine concentration of 25ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations (50-100ppm). Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

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3-304.14 - Core: Wiping Cloths, Use Limitation

Apr 25, 2025RoutinecleanA

No County legal action will result from this inspection.No violations noted at time of inspection.

Jan 9, 2025RoutinecleanA

No County legal action will result from this inspection.No violations noted at time of inspection. Discussed with person in charge (PIC) about vomit and diarrheal clean up procedures, consumer advisory and labeling food storage containers.

2024

Sep 10, 2024RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.

May 17, 2024Routine1 coreall corrected on siteA

This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed.El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.Si no está seguro si su dirección de correo electrónico es correcta, puede:• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Signer: Lupita Xeron,Food Manager Licenses: 1,Award: A

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlCore3-501.15

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed cooked red salsa in walk-in cooler in appropriate cooling temperature time frame being cooled in a deep plastic container. Discussed with person in charge that cooling should take place in uncovered shallow containers no more than 4 inches deep, and recommended cooling in metal containers to promote faster cooling. Salsa then was divided in several small metal containers and placed in walk-in. Correct By: Corrected At Time Of Inspection

May 15, 2024Advisorynot scoredclean

Arrived to conduct inspection - establishment is closed on Wednesdays per business sign by front door.

Jan 23, 2024Routine1 priority1 foundationall corrected on siteB

This establishment received a B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Signer: Lupita Xeron,Food Manager Licenses: 1,Award: B

#23 — Proper Date Marking and DispositionPriority foundation3-501.18

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cooked salsa diabla dated 1/9/24 in walk-in cooler. Discussed with person in charge that time/ temperature control for safety (TCS) foods must be discarded after 7 days since date of preparation, with date of preparation counting as Day 1. Person in charge voluntarily discarded salsa. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cooked beans in walk-in cooler with no date listed. Person in charge (PIC) determined they were cooked on 1/21/24 and added date to container. Discussed with PIC that TCS foods must be date marked after 24 hours of preparation. Correct By: Corrected At Time Of Inspection

Nearby restaurants

Other places to eat within a short walk, with their current scores.

Data from Maricopa County Environmental Services public records, last checked Sep 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →