Pinches Tacos Al Carbon
B520 W Union Hills Dr, Phoenix 85027
Food Establishment - Eating & Drinking · Permit FD-23-03625
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 history12 on record
2026
Jun 1, 2026Routine1 priority1 foundationB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed birria inside upright glass double door fridge in a deep stainless pan still in active cooling process from yesterday at 47*f degrees. Embargoed. Corrective Action: 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. Predefined Comment: 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.
Inspector's notes
Observed four chemical spray bottles with various chemicals inside, throughout establishment without labels. All bottles were labeled at time of inspection.
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7-102.11 - Priority Foundation: Common Name-Working Containers
Mar 10, 2026Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed female staff member washing cutting boards at the 3 -comp sink and wiping down stainless tables with rags without sanitizer, then rinse gloved hands off inside hand sink and immediately transition to contacting onions to be put in the food processor with same gloved hands. Instructed employee to de glove and wash hands before resuming. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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/4573/AMC-Toolbox: Handwashing. Predefined Comment: 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. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.
2025
Aug 4, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Ceiling tiles and air vents has significant dust build up from grill in kitchen. Pic will clean by next routine inspection.
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Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. 6-501.12 - Core: Cleaning, Frequency and Restrictions
Jun 20, 2025Re-InspectioncleanA°
No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Jun 19, 2025Routine1 priority1 foundationB
No County legal action will result from this inspection.Discussed cooling methods (using shallow pans) with person in charge.
Inspector's notes
Observed cooked pork cooling in reach-in cooler. Pork measured 80 °F with probe thermometer. Person in charge (PIC) stated that pork had been placed in reach-in cooler to cool two hours prior. 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. Discussed importance of using smaller batches/shallow pans when cooling foods with PIC. Corrective Action: 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.
Inspector's notes
Observed no probe thermometer for checking food temperatures in establishment. Person in charge stated that facility does not have probe thermometer. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.
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4-302.12 - Priority Foundation: Food Temperature Measuring Devices
Mar 28, 2025Routine1 priority2 foundationall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
No written procedures for clean-up of vomiting and diarrheal events were on site at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection.
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2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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.
Inspector's notes
Observed broken handwashing sink in the kitchen. Employees used handwash sink in bathroom to wash hands. Per PIC, a new handwash sink was ordered following the observation of the broken sink 2 days prior. PIC had replacement sink on-site and replaced sink at time of inspection. Corrective Action: Corrected at time of inspection.
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5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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/4573/AMC-Toolbox: Handwashing.
Inspector's notes
Observed approximately 5 lbs of shredded cheese and 1 lb of pico de gallo in reach-in fridge all at 46*F. Per PIC, cheese and pico were placed in the reach-in fridge the day prior and had been taken out multiple times for preparation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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.
2024
Dec 5, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Aug 20, 2024Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.Discussed written procedures for employees to follow when responding to vomiting or diarrheal events with PIC. Predefined Comment: Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.
Inspector's notes
Observed red salsa/ 85-90°F cooling in a container more than 4 inches deep in the reach in cooler. According to the person in charge the salsa was prepared at 10:30 AM and was stored at room temperature until 2:00 PM, when it was moved to the reach in cooler.
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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. Predefined Comment: 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. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed cooling methods with the person in charge. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed Fresas Con Crema/49°F and flan/48°F in the front beverage display cooler. According to the person in charge all TCS foods had been in the cooler since yesterday.
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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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Internal temperature of beverage display cooler measured at 47.3°F with min/max thermometer. PIC agreed not to store TCS foods in cooler until it maintains 41°F or below. Corrective Action: Corrected at time of inspection.
Feb 1, 2024Routine1 priority2 foundation1 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had _1__ Priority, __2_ Priority Foundation violations on this inspection. No County legal action will result from this inspection. Emailed report and confirmed. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permitinvoice(s) to permittees. We need a current and accurate email address on file to ensure you receive acopy 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,Review Complete: CHECKED,Review Notes: QA - MB,Signer: CHRIS NUNEZ
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Bleach sanitizer in use in 3 compartment sink tested at 0 ppm. Employee remixed sanitizer to appropriate level of 75ppm. Discussed importance of checking sanitizer to insure appropriate sanitization of dishes and prevent foodborne illness. Correct By: Corrected At Time Of Inspection
Priority Foundation-7-102.11, Pf: Common Name-Working Containers. Spray bottle of window cleaner without benefit of label stored on shelf with chemicals. Employee labeled spray bottle. Discussed importance of labeling all chemicals used in facility. Correct By: Corrected At Time Of Inspection
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. Just cooked meat in plastic container placed inside tall reach in covered in saran wrap. Employee removed saran wrap. Discussed appropriate methods of cooling to prevent foodborne illness. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. No bleach test strips on premise for bleach sanitizer in use in 3 compartment sink. Employee retrieved strips. Discussed importance of maintaining test strips on premise to test all chemicals in use. Correct By: Corrected At Time Of Inspection
Jan 10, 2024Reviewnot scoredclean
Final Construction inspection conducted with site superintendent, Kashif. Construction completed and approved. Inspection rights and inspection report was emailed to KashifAddress the following items prior to the next inspection:1. Provide all 3 drain plugs for the three compartment sink2. Provide covered trash container in the restroom3. Hard plumb the ice machine drainage line to a 1 inch air gap above the floor sink flood lipThis establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.No County legal action will result from this inspection.
2023
Nov 1, 2023Reviewnot scoredclean
Equipment inspection conducted with Site Superintendent, Kashi. At the time of this inspection, this project was about 75% complete. Inspection rights and inspection report was emailed to KashiAddress the following items prior to final inspection:1. All equipment to be installed prior to final inspection2. All cold hold equipment to be turned on and holding 41^F minimum of 24 hours prior to final inspection3. Facility to have hot water 110^F for all sinks, 100^F for tempered handwash stations4. Provide sneeze guard and handwash station at front service counter if dispensing or handling open food at counter area. No food can be handled in area if no handwash station or sneeze guard installed5. Buffet equipment must drain via hard piping 1 inch air gap to a floor sink 6. Seal countertop top and bottom surface7. Provide transition areas on front and back areas of the kitchen8. Provide flush flooring in the kitchen, ie missing area around cleanouts, grout to be flush with tile9. Provide wipeable ceiling tiles in the mopsink room and the front service area 10. Provide grease bins for the hoods11. Provide shielded lights in the hoods12. Seal holes in the hood above the charcoal grill13. Seal grease trap and seal missing flooring by grease trap14. Provide smooth surface for the charcoal grill, ie smooth out the weld points of grill and seal areas between frame15. Provide cove base in the hot water heater area16. Provide separate water line for the chemical dispenser17. Provide splash guard between the food prep sink and the three compartment sink18. Provide dry storage area, shelving and/or dunnage racks19. Provide semi-gloss or higher paint in the restroom, mopsink room, front service counter area20. Seal all cracks, crevices and holes throughout the facility, ie restroom floor, restroom wall, front service area21. Provide drain plugs for the three compartment sink and the food prep sink22. Provide soap and paper towel dispenser at the handwash stationsPlease continue with construction according to plans, stipulation letter, and inspections. Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the inspection.
Oct 31, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 10/31/23. This email has been automatically sent and provided as a courtesy to notify you that your application and plans have been reviewed in accordance with code. You will receive a notification of “APPROVAL TO CONSTRUCT WITH CONDITIONS” letter via email or mail regarding the specifics of your plan(s). Please allow a few days to receive your letter if you selected mail on your application as a primary means of receiving correspondence. No reply to this email is required. For further instructions please refer to the letter. Thank you. *** THIS IS NOT AN INSPECTION REPORT. ***
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 →