Carniceria Kino
A9241 N 6th St, Phoenix 85020
Food Establishment - Eating & Drinking · Permit FD-23-05351
Score based on 10 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history16 on record
2026
May 8, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this 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, 2026Routine2 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.
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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. 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 establishment prepare and serve raw marinated shrimp ceviche as ready to eat but have no updated parasite destruction from seafood provider.
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3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Predefined Comment: Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection.
Inspector's notes
Observed waste water on the floor and leaking from the drain pipe under the hand wash sink.
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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.
Jun 2, 2025Re-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.Parasite Destruction letter has been attached to report.
May 27, 2025Routine2 priority1 foundationC
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed raw, marinated in lime shrimp ceviche sold at the establishment. Person in charge (PIC) did not have a current parasite destruction letter from provider. Explained to PIC that parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection on 6/05.
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3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source.
Inspector's notes
***2nd Consecutive Violation**** Observed sealed bags of raw beef and open container of raw chorizo above semi open pot of cooked rice in the walk-in. 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.
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Repeat Violation 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.
Inspector's notes
Observed chicharron with meat in hot holding single display case with internal temperature of 82*F at time of inspection. PIC states the chicharron was made the day before inspection. Explained to PIC that because the chicharron has cooked meat (50/50) it is considered a time/temperature control for safety (TCS) food. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were voluntarily discarded by PIC at time of inspection. Recommended time as a control for chicharron and limiting quantities. 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.
Jan 30, 2025Routine1 priority3 foundation3 coreC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no certified food protection manger onsite at the time of 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 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 for cleaning bodily fluids.
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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. 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 via email. Action: Corrected at time of inspection.
Inspector's notes
Observed no paper towels or other hand drying provison at the hand wash sink by the three compartment sink.
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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 raw chicken stored over cooked ready to eat rice and beef in the walk in cooler.
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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 cooked rice, cooked beans, cooked salsas/sauces, and cooked beef with no date marking. The person in charge stated the food items had been cooked between 1-3 days ago and date marked the food items accordingly.
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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: 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). Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed numerous open containers of cooked beans, salsas/sauces, and soup/broths stored directly on the floor of the walki-in cooler.
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3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. The person in charge moved all containers off the floor to be stored on shelves of the storage racks. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed serving utensil at the salsa bar with the handle of the utensil submerged in the food container in direct contact with food.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
2024
Oct 14, 2024Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no bodil fluid kit or written instructions for cleaning bodily fluids on site at the 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. 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 fluids instructions. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed roasted peppers and sauteed onions with internal temperatures of 88-90F in containers at the hot holding table. The person in charge stated the items has been cooked and placed for hot holding less than 2 hours ago.
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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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed TCS food items with internal temperatures between 46F -51F in the cold holding self service table. TCS food itmes included cooked red/green salsas, fresh pico de gallo with cut tomatoes, raw ready to eat shrimp ceviche, and cooked pasta with deli ham. The person in charge stated the food items had been placed out for cold holding more than 4 hours ago and the food items were embargoed at the 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. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Jun 25, 2024Routine1 priority1 foundation1 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 shelled eggs stored over an open container of cooked meat stew in the walk in cooler. The person in charge moved the raw eggs away from cooked read to eat foods.
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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 cooked TCS food items in the walk in cooler with no date marks. TCS food items include cooked meat stews, cooked beans, and cooked salsas. The person in charge stated all the food items had been cooked the day before, more than 24hrs ago, and placed date marks on the food items accordingly.
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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: 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). Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed open buckets of liquid rendered pork fat used for cooking stored directly on the floor next to the cook line. The person in charge removed the buckets from the floor and placed them on top of crates raised off the floor.
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3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.
Mar 21, 2024Advisorynot scoredclean
Upon re-inspection, all violations have been corrected.Verified availability of parasite destruction letter via electronic means and uploaded to EDMS. Confirmed certified food protection manger certification. No County legal action will result from this inspection.Inspection report delivered via email.
Mar 12, 2024Routine1 foundationB°
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.Notes:Discussed utensil cleaning frequency, date marking of salsa containers, observing fill lines for hot/cold holding containers, and consumer advisory placed next to the ceviche sign.No County legal action will result from this inspection.Inspection report delivered via email.Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: DC - MB (Missing selection #22),Signer: Ana L.R.
Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Observed raw, raw-marinated, partially cooked, or marinated-partially raw shrimp ceviche served in ready to eat form and no parasite destruction letter from seafood supplier. Discussed with the person in charge obtaining a parasite destruction letter from supplier, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Re-inspection for availability of parasite destruction letter to take place by 03/22/24. Correct By: Correct Prior To Reinspection
Feb 7, 2024Advisorynot scoredclean
Performed an onsite visit, establishment is not operating any food service and is not open to the public at the time of visit. The person in charge stated they anticipate opening to the public and begin providing food service in two weeks. Reviewed menu items and discussed consumer advisory, parasite destruction letter, and bodily fluid clean up requirements. Provided the person in charge with food safety operator 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 →