Carniceria Kino
A9241 N 6th St, Phoenix 85020
Food Establishment - Retail Food · Permit FD-23-06066
Score based on 6 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 8, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jan 8, 2026Routine1 foundationB°
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 next routine inspection.
2025
May 27, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no covered receptacle in the one bathroom in the establishment. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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5-501.17 - Core: Toilet Room Receptacle, Covered
Jan 30, 2025Routine1 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. Provided operator bodily fluid instructions at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed displayed for retail sale, packages of tortillas, containers of pork lard paste, and sticks of butter portioned from bulk not labeled for retail sale. The person in charge removed the items from display to be labeled.
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3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Predefined Comment: All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.
2024
Oct 14, 2024RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
Mar 12, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Note:Discussed cleaning frequency of bakery utensils. No County legal action will result from this inspection.Inspection report delivered via email.Award: Not Participating,Signer: Ana L. R.
Feb 7, 2024Advisorynot scoredclean
Performed onsite visit, establishment is not operating retail market and is not open to the public at the time of visit. The person in charge stated anticipated opening date in two weeks. Discussed storage of ROP TCS meat products from the meat market in the coolers of the retail floor. 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.
Dec 7, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 12/7/23. 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 →