Super Carniceria La Pradera Ranch
C6811 W Peoria Ave, Peoria 85345
Food Establishment - Eating & Drinking · Permit FD-23-04966
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history11 on record
2026
May 14, 2026Routine2 priority1 foundation2 coreC
Predefined Comment: No County legal action will result from this inspection.As per the person in charge flooring is to be replaced by the end of the month in Deli and Meat Departments.
Inspector's notes
Observed no staff on site with Certified Food Protection Manager Certification at time of site visit.
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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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
Inspector's notes
Observed employee drinks in display cooler for raw meats, and on counter of meat display coolers.
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2-401.11 - Core: Eating, Drinking, or Using Tobacco Predefined Comment: To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed employee take a drink from beverage container and return to cutting vegetables without handwashing or changing cloves.
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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. Employee washed hands with glove change. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed chicken in hot hold deli case at 130*F. Hot hold of food to be 135*F or greater. As per the staff, chicken was prepared prior to inspection starting and placed in warmer approximately 2 hrs before inspection. Employees reheated chicken at grill to 165*F and returned to warmer. Advised staff to check temperatures with a metal stem thermometer to verify hot foods remain at 135*F or greater. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Observed cold hold deli meats such as ham and bologna in cooler with no discard dates on product when packaging was opened. Also observed multiple deli items in walk in cooler with no made on or discard dates. Items included refried beans, rice chicle verde, beef in red sauce, cooked and cooled ribs.
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3-501.17 - Priority Foundation: 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. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Predefined Comment: 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). Advised staff to date mark products once wrapping is opened. Corrective Action: Corrected at time of inspection.
Jan 20, 2026Routine1 priority2 coreB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed that no person in site had a Certified Food Protection Manager on site.
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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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Second Consecutive Violation
Inspector's notes
Red chicharrons' in white tote with a date of 1/29/2026 at 51-61*F. Cold hold of food to be 41*F or lower. As per the person in charge, the red chicharrons in walk in cooler were prepared the evening before and cooled overnight in walk in cooler. Provided operator a cooling charge to assist in verifying cooling practices. Red chicharrons were embargoed and discarded. Advised person in charge to have staff check temperatures using a metal stem thermometer to verify cold hold of food. 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.
Inspector's notes
Observed broken tiles allowing for buildup of water when washing floors. Tiles are to be in good repair and floors are to be easily cleanable. Corrective Action: Correct prior to next routine inspection.
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6-201.11 - Core: Floors, Walls and Ceilings-Cleanability
2025
Aug 25, 2025Routine2 coreA
No County legal action will result from this inspection.Reviewed storage of food in refrigeration.
Inspector's notes
Corrective Action: 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
Flooring in kitchen has several tiles that are heavily cracked leaving large holes in floor. Brought to attention of person in charge to have flooring repaired. Physical facilities shall be kept in good repair so that they are smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
May 19, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.Provided handouts for proper cooling & cooling methods.
Inspector's notes
In walk-in cooler closest to kitchen, a bin of rice measured an internal temperature of 54'F. In same cooler a pot of pozole measured an internal temperature of 61'F. Both items were confirmed to have been cooked and placed into cooler since at least the previous day. As food had not cooled properly it was embargoed. Discussed proper time frame for cooling with person in charge was well as cooling methods that could be used to effectively cool food rapidly such as the use of ice. 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. 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.
Jan 30, 2025RoutinecleanA
No County legal action will result from this inspection.
2024
Jul 31, 2024Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
In walk-in cooler, a large tub of refried beans measured an internal temperature of 56'F and a tub of barbacoa measured an internal temperature of 54'F. Date on both items indicated that they had been made the previous day and was confirmed by employees. As beans and barbacoa had not cooled within 6 hour time frame they were embargoed. Discussed with staff current cooling procedures and more efficient methods to ensure food cools properly. When cooling, TCS foods shall go from 135'F to 70'F within the first 2 hours and down to 41'F within the remaining 4 hours. 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.
Apr 3, 2024Routine1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Reviewed date marking, hot/cold holding temperatures, cooling. report emailedOn 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)Award: Not Participating,Signer: Ahostdun
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. ---No soap available at handwashing sink near cooking equipment. Person in charge provided bottle of soap. Handwashing sinks shall have cleanser available for use at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ---No paper towels available at handwashing sink near cooking equipment. Person in charge provided a roll. Handwashing sinks shall have hand drying provisions available for use at all times. Correct By: Corrected At Time Of Inspection
Jan 24, 2024Reviewnot scoredclean
Final Construction Inspection - E&DThis inspection was conducted with one of the owners.A PDF copy of this inspection report was emailed to Francisco R. at the time of this inspection.No county legal action will result from this inspection.Correct the following prior to your first routine inspection;1. Finish the rough exposed floor beneath the meat grinder table in the main prep area to be smooth, non-absorbent and easily cleanable.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.
Jan 4, 2024Reviewnot scoredclean
Equipment Inspection - E&D Class 4This inspection was conducted with one of the owners.A PDF copy of this inspection report was emailed to Francisco R. at the time of this inspection.No county legal action will result from this inspection.Correct the following prior to final permit approval;1. There is currently no hot water available. Provide hot and cold water to all sinks in the facility.2. There are areas of loose and exposed insulation in the ceiling above the retail food area and back storage room that need to be covered and sealed. The areas around the wall edges and above the front entryway have the most exposed insulation.3. Provide a metal cove base at the floor/wall juncture where the Walk-in freezer door is located inside the walk-in display refrigerator.4. The CMU (Block) walls inside the back storage area must be finished to be smooth, non-absorbent and easily cleanable.5. Finish the rough exposed floor edges beneath the main hot and cold cases in the main prep area to be smooth, non-absorbent and easily cleanable.6. All floor sinks must be accessible for cleaning and must have proper strainers and grates installed.
2023
Nov 21, 2023Reviewnot scoredclean
Plumbing Inspection - E&D Class 4This inspection was conducted with one of the owners.A PDF copy of this inspection report was emailed to Francisco R. at the time of this inspection.No county legal action will result from this inspection.Correct the following prior to final permit approval;1. The back hand sink next to the mop sink currently drains into the mop sink. The drain pipe for this sink must not drain to the mop sink. Provide a direct sewer connection with a P-trap for this sink or provide an indirect drain pipe that empties into a floor sink with a minimum 1 in. air-gap.2. Provide a stainless steel side splash between the three compartment sink and the adjacent food prep sink.3. Provide a metal cove base finish at the floor/wall junctures beneath the cooking hood.4. Provide a cove base finish at the floor/wall junctures in the back dry goods storage room.5. Provide smooth, washable ceiling tiles that are waterproof in the ceiling above the cooking area.6. Provide additional coats of paint the the cinderblock walls in the back storage room.7. Provide self-closers for the restroom and back doors of the facility.
Nov 9, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed by Paul Reeves on 11/09/2023.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 →