El Original Tacos Jalisco LLC
A3060 N 68th St, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-23000
Score based on 11 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 4, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Feb 3, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2025
Oct 21, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jul 14, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.
Jul 7, 2025Routine2 priority1 foundationC
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed establishment prepares and offers for sale raw marinated shrimp ceviche but have no parasite destruction letter from seafood provider.
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PRIORITY VIOLATION-3-402.11 - Priority: Parasite Destruction; 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 cooked meats with internal temperature of 120-125F in the steam table next to the cook line. The person in charge stated the food items had been cooked and placed for hot holding an hour ago and removed the food items to be reheated to 165F. The person in charge adjusted temperature controls on the wells of the steam table prior to returning the reheated food items for hot holding.
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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 numerous containers of cooked ready to eat TCS foods with no date marking in the walk-in cooler and the reach in cooler by the prep line. The person in charge stated the food items had been cooked 2-3 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). Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.
Apr 21, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Discussed option to use time as a control for fried chiles at the salsa bar. Left person in charge physical copies of time as a control policy.
2024
Nov 6, 2024Routine1 priority1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
At time of inspection, observed Tripe, cooked 2.5 hours prior, cooling in the walk in cooler at 115*F. Because it was not below 70*F within the first two hours, tripe was embargoed.
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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. Predefined Comment: 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.
Inspector's notes
Observed 2 large deep containers of rice and a deep plastic container cooling on top of a chest freezer and a deep container of cooked tomato puree cooling on the prep counter. All foods started cooling 1 hours prior. Foods were placed in shallow metal pans and placed in the walk in cooler or ice bath to cool. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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.
Aug 22, 2024Routine1 priorityall corrected on siteB°
Due to the violations noted on this inspection report, County legal action may result from this inspection.Discussed time control documentation. Establishment has added a walk in cooler where a dry storage closet used to be. Establishment is currently using the walk in for TCS products and walk in cooler was holding at 38*F. Instructed ownership to apply for a remodel within 5 business days. Sent link to remodel application to ownership. Predefined Comment: Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees within 5 business days or legal action may result pursuant to MCEHC Chapter 1, Regulation 4(e). Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.
Inspector's notes
In the cooler drawers under the grill, observed ham at 48*F, beef taquitos at 48*F, whole shell eggs at 49*F, beef milanesa at 49*F. All foods were placed in the unit less than an hour prior. Foods were moved to the walk in cooler to cool.
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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. Corrective Action: Corrected at time of inspection.
Mar 12, 2024Routine1 priority1 foundationall corrected on siteB°
Core-2-102.12(A), C: Certified Food Protection Manager At time of inspection no certified food manager (CFM) was present on the premises. A CFM must be present at all times of operation. Please have CFM present for the next inspection. This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed. Notes:Inspection Conducted with RS #1479El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.Si no está seguro si su dirección de correo electrónico es correcta, puede:• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Brenda R.
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed the sanitizer in the three compartment sink at less than 50 ppm of chlorine. Sanitizer must be kept in the proper concentration as stated on the bottle. Solution was remade and dishes were re-sanitized at the proper concentration. Correct By: Corrected At Time Of Inspection
Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. At time of inspection, observed cooked tripe and cooked tongue cooling in deep plastic container at 80*F. Per manager they had been cooling for an hour and a half. Ice was added to foods and stirred and placed in the freezer. Observed cooked rice sitting on the counter for over an hour at room temperature and was at 110-120*F. Rice was moved to small portions in metal containers and moved to the reach in cooler. Foods reached below 70*F within the first two hours of cooling. All foods must be cooled using approved methods. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
2023
Nov 30, 2023Routine1 foundation1 coreB°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed. Notes;Discussed repairing gasket on the reach in cooler. Inspection Conducted with RS #689. El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.Si no está seguro si su dirección de correo electrónico es correcta, puede:• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Food Manager Licenses: 1,Signer: Jose R.
Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. At time of inspection, observed several buckets of cooked veggies in two different reach in coolers. The buckets being used for cooling were large, deep, and made of plastic. All cooling should be taking place in shallow containers and containers that facilitate the transfer of heat. Manager moved veggies into smaller containers. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Core-4-102.11 (A)(2) and (B)(2), C: Characteristics-Single-Service and Single-Use; Impart colors, odors, tastes; Clean Observed several spices in the dry storage being kept in to go bags. Foods should be stored in food safe bags. Spices were moved to proper bags. Correct By: Correct Prior To Next Routine Inspection
Aug 1, 2023Routine2 priority1 foundationall corrected on siteC°
Core-2-102.12(A), C: Certified Food Protection ManagerAt time of inspection, no certified food manager was present on the premises. Please ensure that a certified food manager is present at all times of operation. Please have manager certificates renewed. This is the 2nd consecutive repeat. This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed. Notes:Observed buckets previously used for chlorine pool tablets stored in the back. Please ensure those buckets are not used for foods. Discussed proper containers to use with manager. A pattern of non-compliance for foodborne illness risk factor violation #20, 3-501.16 has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.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,Food Manager Licenses: 0,Signer: Jose R.
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. In one of the back reach in coolers, observed 2 containers of ceviche with raw shrimp stored directly over a container of cooling beans. Manager moved the ceviche to the bottom shelf. All raw meats must be stored below ready to eat foods to prevent risk of cross contamination. Correct By: Corrected At Time Of Inspection
Repeat Violation 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. In the kitchen in the cold holding table by the expo window, observed tomato salsas at 48*F, cubed tomatoes at 44*F, shredded cheese at 47*F, shredded lettuce at 48*F, and ceviche at 49*F. Foods were placed there approximately an hour ago, and were moved to the reach in coolers to cool. At the salsa bar, observed salsas at 60*F. Salsas were placed there approximately 2.5 hours prior and were moved to the back reach in coolers to cool. All time/temperature controlled for safety foods must be kept at 41*F or below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Observed a container of cooked jalapenos at 85*F in the salsa bar. Per manager, these were prepared about 20 minutes ago. In order to be placed into cold holding, the food must be cooled below 41*F prior. Per manager, they will start placing the jalapenos into the freezer to cool prior to placing them on the salsa bar. Jalapenos were moved to freezer. Priority Foundation-4-301.11, Pf: 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. Observed the salsa bar cooler being used to cold hold TCS salsas. Cooler was holding at 61*F on inspector's min/max thermometer. All cold holding units used for TCS foods must be kept at 41*F or below to ensure the TCS foods remain in proper cold holding temperatures. Until unit is repaired, establishment will utilize other cold holding equipment. Correct By: Corrected At Time Of Inspection
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 →