Taco Night & Tequila
A°3121 W Peoria Ave, Phoenix 85029
Food Establishment - Eating & Drinking · Permit FD-23-06514
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history8 on record
2026
Jun 5, 2026Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, violation due for correction has been corrected. Observed 39.9*F ambient air temperature inside prep cooler across from cookline, per min/max thermometer. TCS foods inside prep cooler maintaining 41*F and below.
May 20, 2026Routine2 priority2 foundation1 coreC°
No County legal action will result from this inspection.Establishment shall repair prep cooler such that it maintains TCS foods at 41°F or below prior to re-inspection on 6/2/26.
Inspector's notes
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. 2ND CONSECUTIVE VIOLATION.
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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
Observed food employee touch his face with his gloved hands and then began working with cookline utensils. Hands shall be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). 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.
Inspector's notes
Observed no hand drying provision at male bathroom handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed Pico de Gallo, sour cream, and cut lettuce with 48°F internal temperature, per probe thermometer, inside prep cooler across from cookline. Per PIC, Pico de Gallo, sour cream, and cut lettuce were placed into prep cooler one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. Pico de Gallo, sour cream, and cut lettuce improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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.
Inspector's notes
Observed 46.2°F ambient air temperature, per min/max thermometer, inside prep cooler across from cookline. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. Establishment shall repair prep cooler such that it maintains TCS foods at 41°F or below prior to re-inspection on 6/2/26. Corrective Action: Correct prior to re-inspection.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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.
Feb 3, 2026Routine1 priority1 coreB
No County legal action will result from this inspection.Discussed farm-raised shrimp used in ceviche. Establishment to verify with the distributor that the shrimp is pellet-fed, and keep the verification letter on file.
Inspector's notes
No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. 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
SECOND CONSECUTIVE. Observed tamales (84°F) cooked a little over an hour prior, sitting out on the counter. Staff stated the tamales were in the process of cooling. Discussed the importance of switching to ACTIVE cooling once foods reach 135°F. Staff moved the tamales to the walk-in at the time of inspection. Also observed cooked bacon (52°F) tightly wrapped in cellophane in the walk-in. Staff stated the bacon had been cooked 7 hours prior. Staff unwrapped the bacon and placed it in the freezer to quickly come down to 41°F. Discussed the importance of leaving all cooling foods UNCOVERED until they reach 41°F. Also observed two large buckets of salsa (47-50°F), which were made the night prior (see embargo). Staff stated the salsa sat at room temperature overnight to cool prior to being put in the walk-in first thing this morning. Both buckets of salsa were discarded at time of inspection. Discussed time and temperature parameters and active cooling methods with staff. 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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Repeat Violation 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.
2025
Sep 25, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed cooked beans that were prepared yesterday stored in the walk-in refrigerator. The beans measured with an internal temperature between 48-52 degrees F. The beans were stored in containers with the lids on it. They were recommended for discard. Discussed cold holding parameters. Corrective Action: Corrected at time of inspection.
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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. 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 28, 2025Routine1 coreA
No County legal action will result from this inspection.
Inspector's notes
Establishment operating without a certified food manager present.
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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
Jan 9, 2025Routine1 coreA
No County legal action will result from this inspection.
Inspector's notes
Established in operation without a certified food manager present
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A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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
2024
Sep 17, 2024RoutinecleanA
No County legal action will result from this inspection.
Feb 15, 2024RoutineA°
OK to Permit. Eating and drinking permit, class 4 , seating 10+Oc inspection conducted with Iluvia Inspection rights and inspection report emailed to IluviaHub drain for the hot hold well has been ordered and not installed to date. Installation of hub drain under RM-11302.This 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.Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections. Discussed inspection upon request fee with owner for more than 1 re-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 this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Signer: Iluvia Higuera
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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 →