Don Ruben's Mexican Restaraunt
A11340 W Bell Rd, Surprise 85378
Food Establishment - Eating & Drinking · Permit FD-23-03468
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history10 on record
2026
Jul 16, 2026Routine1 coreA
No County legal action will result from this inspection.
Inspector's notes
Observed an in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Mar 26, 2026Routine1 foundationall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed a large plastic container of salsa with an internal temperature of 61*F inside the walk-in. Observed a container of cheese sauce with an internal temperature of 101*f inside a hot holding unit. Internal temperatures registered with an internal probe thermometer. Per PIC the container of cheese sauce had been taken off the hot line to cool on counter and was accidentally placed in hot holding unit at time of inspection. Per PIC the salsa was made under 4hrs at time of inspection, from cans kept in dry storage, raw ingredients, and then placed in walk-in to cool from ambient. Educated PIC that TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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.
2025
Nov 20, 2025RoutinecleanA
No County legal action will result from this inspection.
Sep 19, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed a pan of cooked chilis inside a reach-in refrigeration unit with an internal temperature of 75-80*F. Internal temperature registered with an internal probe thermometer. Per PIC the chilis were cooked greater than 2hrs at time of inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Educated PIC to only cool foods inside walk-in refrigeration units to facilitate effective cooling Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 24, 2025Routine1 priority2 coreB
No County legal action will result from this inspection.
Inspector's notes
Observed no CFPM posted at facility. When asked, PIC confirmed that they have not completed the course yet. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation. Correct prior to next routine inspection.
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Repeat Violation 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed an in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Observed TCS food in prep-unit with an internal temperature of 51*F. Internal temperature registered with internal probe thermometer. Per PIC all food was placed in unit <4hrs prior to inspection. Ambient temperature of unit registered 39*F with min/max thermometer. Identified that fried tacos were placed in unit at 51*F resulting in the warming of other TCS food items. TCS food items included cut tomatoes, cut leafy greens, shredded cheese, and salsas. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Educated PIC that only food held at 41*F and lower should be placed inside a cold holding unit. 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.
2024
Dec 5, 2024Routine2 coreA
No County legal action will result from this inspection.Discussed marinating cooling logs for all foods being cooled // Discussed only placing food items at or below 41*F in prep-units
Inspector's notes
Discussed with owner if CFPM was acquired since past inspection. PIC stated they have not acquired a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Second consecutive violation. Correct prior to next routine inspection.
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Repeat Violation 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed an in-use ice machine with orange, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Aug 20, 2024Routine1 priority1 coreB
No County legal action will result from this inspection.Discussed maintaining time and temperature logs for cold held and cooling foods.
Inspector's notes
The manager does not have a Certified Food Protection Manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed TCS foods in open top prep cooler. TCS foods include homemade salsas, shredded cheese, cut lettuce, sour cream, and cut tomatoes. Internal temperature measured with internal probe thermometer registered 45*F-48*F. Per PIC all food is held in the walk-in before being placed in unit for service, food had only been in unit for 2hrs. All TCS food were placed on ice baths to facilitate rapid cooling. Upon inspection of unit, observed hand towels stacked in the back of the unit blocking the air vents preventing airflow. PIC stated towels were for employees when it was hot in the kitchen. Towels were removed from unit and PIC was educated that only food items should be placed in unit. Ambient air temperature taken with min/max thermometer after removal of towels, registered 38*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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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.
Mar 15, 2024RoutinecleanA
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 rights reviewed with Steve B.Inspection report emailed.Discussed cooling. 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Signer: Steve Bonillas
2023
Oct 18, 2023Routine1 coreA°
OC Inspection - E&D Class 4This inspection was conducted with the owner.A PDF copy of this inspection report was emailed to Steve B. at the time of this inspectionNo county legal action will result from this inspection.R.S. #1317 was present for this inspection.This establishment is not participating in the award program at this time and had 0 Priority and 0 Priority Foundation violations on this inspection.This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department’s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, by US Mail, by or phone at 602-506-6824 Option 2. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes. All permit fees are nonrefundable.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Steve B.
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained; 1. The drain pipe for the steam table is broken and must be repaired. 2. Provide a metal bracket instead of a zip tie to secure the drain pipe from the pitcher filler.. Correct By: Correct Prior To Next Routine Inspection
Sep 7, 2023Advisorynot scoredclean
OC Advisory - E&D Class 4 This inspection was conducted with the owner.A PDF copy of this inspection report was emailed to Steve B. at the time of this inspection.This facility is not currently in operation.No county legal action will result from this inspection.Complete the following prior to final permit approval.1, The right (Sanitize} compartment of the three compartment sink is directly connected to the sewer and is very slow draining. Provide an indirect drain pipe for this compartment that empties into the nearby floor sink with a minimum 1 in. air-gap between the end of the drain pipe and the flood rim of the floor sink. Cap off and seal the old direct connection.2. There is a flexible drain pipe from the water heater vent that runs through the wall and extends into a floor sink. Replace this flex pipe with a hard pipe such as PVC that empties into the floor sink with a minimum 1 in. air-gap between the end of the pipe and the flood rim of the floor sink.3. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply line to the patio mister system. Also, provide a funnel drain assembly for this device that empties into a floor sink with a minimum 1 in. air-gap.4. The RPZ backflow prevention device for the soda fountain carbonator must be tested and certified.5. The drain pipes for the ice machine in the front beverage area extend into the floor sink they drain into. Provide minimum 1 in. air-gaps between the ends of these drain pipes and the flood rim of the floor sink they drain into.6. The water heater is currently mounted on cinder block material that is not easily cleanable. Mount the water heater on metal or plastic that is smooth, non-absorbent and easily cleanable. 7. Repair and seal the openings around the cove base finish on the outside of the walk-in freezer. Also, caulk and seal seams and openings between the mop sink basin and the surrounding walls.8. The metal cove base at the floor wall junctures on both sides of the walk-in refrigerator door (inside portion) have been removed. Provide a metal cove base finish in these areas on the inside of the walk-in refrigerator.
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →