Carniceria Kino
B9241 N 6th St, Phoenix 85020
Food Establishment - Meat Market · Permit FD-23-05350
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 history15 on record
2026
May 8, 2026Routine1 foundation1 coreall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed accumulation of hardened raw meat debris on food contact surfaces of the meat saw table. Discussed equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective Action: Corrected at time of inspection.
Show full county text
4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch.
Inspector's notes
Observed wiping cloth bucket with sanitizer solution less than 50ppm chlorine. The person in charge provided new sanitizer solution with 50-100ppm.
Show full county text
3-304.14 - Core: Wiping Cloths, Use Limitation Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.
Jan 18, 2026Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Jan 8, 2026Routine1 priority1 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no bodily fluid kit or written instructions for cleaning bodily fluids.
Show full county text
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. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection.
Inspector's notes
Observed raw chicken stored over raw beef and raw beef store over raw fish/shrimp in the meat case.
Show full county text
PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed standing waste water in floor drain by meat case.
Show full county text
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection. Predefined Comment: All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.
2025
Sep 9, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
May 27, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Discussed date marking requirements for portioned and packaged TCS foods.
Jan 30, 2025Routine2 priority2 foundation1 coreC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no certified food protection manager onsite at the time of inspection.
Show full county text
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.
Inspector's notes
Observed no bodily fluid clean up kit or written instructions on bodily fluid clean up at the time of inspection.
Show full county text
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. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided the person in charge with bodily fluid instructions. Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed no hand drying provision at the hand wash sink by the three compartment sink.
Show full county text
6-301.12 - Priority Foundation: 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. Predefined Comment: 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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed build up of raw meat debris on the meat saw and table stored as clean behind the meat case.
Show full county text
PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. Predefined Comment: All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed open containers of lighter fluid and silicone sealant stored on top of the meat case and over the chest freezer next to the meat case.
Show full county text
7-209.11 - Core: Storage-Other Personal Care Items PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Predefined Comment: Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
2024
Oct 14, 2024RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
Jun 25, 2024Routine1 priority1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Inspection report delivered via email.
Inspector's notes
Observed packaged raw beef stored over bowl of cut ready to eat vegetables and cooked fried pork belly in the walk in cooler. The person in charge moved the bowl of vegetables and cooked fried pork belly away from the raw meats.
Show full county text
PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed an empty open wrapper of raw meat stored on top of a chest freezer with raw animal product spilling out of the wrapper and onto the freezer lid and down the side where an open sack of onions was stored. The person in charge removed and discarded the raw meat wrapper, cleaned and sanitized the chest freezer surfaces, and moved the sack of onions off the floor to a dry storage rack. Discussed protecting food from sources of contamination. Corrective Action: Corrected at time of inspection.
Show full county text
3-307.11 - Core: Miscellaneous Sources of Contamination
Mar 12, 2024Routine2 priorityall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.Notes:Discussed using food safe oil for lubricating the meat saw, separation of raw and ready to eat foods in the display case, removing ROP fish from package once thawed, time as a control alternative for cooked chicharon with meat, and date marking for packaged cheese/cremas.No County legal action will result from this inspection.Inspection report delivered via email.Award: Not Participating,Food Manager Licenses: 1,Signer: Ana L. R.
PRIORITY VIOLATION-3-501.16(A)(1), P: 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. Observed cooked chicharon with meat stored at ambient temperature. The person in charge state the chicharon is prepared from raw in the establishment and had been cooked more than 4 hours ago. The person in charge discarded the chicharon at the time of inspection. Discussed with the person in charge TCS (time temperature control for safety) hot holding temperature of 135F or higher. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed packaged lard with meat shavings from cooked chicharon with meat stored at ambient temperature. The person in charge stated the product is prepared from raw in the establishment and had been cooked more than 4 hours ago. The person in charge discarded the container at the time of inspection. Discussed with the person in charge TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection
Feb 7, 2024Advisorynot scoredclean
Performed an onsite visit, establishment is not currently operating the meat market. The person in charge stated they anticipate opening to the public in two weeks. Discussed ROP/variance for packaging of raw meats. Provided the person in charge ROP guidance resources.
Jan 30, 2024Reviewnot scoredclean
Final Construction inspection conducted with owner, Armando. Construction completed and approved. Inspection rights and inspection report was emailed to ArmandoAddress the following items prior to the next inspection:1. Provide more light in the walk in cooler, no shadows in the south corners2. Seal floor under the hot water heater3. Provide washable ceiling tiles in the restroom and in the hallway by the mopsink4. Ensure all cold hold units hold 41^F or below, the large unit (west side) not approved for use until approved at reinspection, produce unit not holding temperature only approved for produce that has not been cut5. Provide three drain plugs for the three compartment sinkThis 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
Dec 14, 2023Reviewnot scoredclean
Equipment inspection conducted with owner, Ana . At the time of this inspection, this project was about 70% complete. Inspection rights and inspection report was emailed to AnaPlease address the following items prior to the final inspection:1. Seal/attach the mopsink to the wall in the hot water heater room2. Provide washable ceiling tiles in the hot water heater room3. Walls in the hot water heater room to be washable/smooth --- semi-gloss paint or higher OR FRP walls4. Provide grease trap cover for the grease trap floor area. Grease trap submersed in the group and has a 2 inch gap between top of the grease trap and floor5. Provide cove base on the exterior and the exterior to the walk in cooler. Coving must extend integrally up the walls with a minimum radius of ¼-inch on the interior of the unit. A 3/8-inch cove base radius is required on the exterior of the unit. (FC Annex)6. Seal the floor of the walk in cooler 7. Seal all cracks, crevices and penetrations in the walk in cooler, mopsink room, hood,8. Seal back sides of the sinks9. Provide splash guard for the handwash station10. Provide barrier from customers in front of the meat band saw11. Provide splash guard between food prep sink and then three compartment sink OR seal. If seal area, warewashing to be wash, rinse and sanitize going from right to left12. Cap the top of the walk in cooler 13. Provide hood certification 14. All equipment to be installed at time of final inspection15. All cold hold to hold 41^F or below at time of inspectionPlease 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.
Nov 26, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 11/26/23. 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 →