Sergio's Kitchen
A710 W Elliot Rd, Tempe 85284
Food Establishment - Eating & Drinking · Permit FD-24-02479
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 history10 on record
2026
Jul 9, 2026RoutinecleanA
No County legal action will result from this inspection.
Mar 19, 2026RoutinecleanA
No County legal action will result from this inspection.Inspection report emailed. Verified that an employee present during the inspection is currently enrolled in Food Protection Manager coursework. Operator expressed interest in juice bottling on site and mobile food vending of prepackaged juices and hot TCS foods such as burritos at special events and farmers' markets. Provided juice bottling HACCP and mobile food Type I guidance via e-mail.
2025
Sep 10, 2025Routine2 priority1 coreC°
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) Datemarking is for the date the item was cooked/made/opened and also required on fresh juice, milk and milk derivatives and large deli containers of salsa. 2) cooling hot foods shall be done in containers of 4 inches or less and in adequate refrigeration. Sandwich prep tables are not designed to cool foods and foods shall be 41*F or less going into the table. 3) Raw eggs shall be stored below ready to eat (RTE) foods.
Inspector's notes
Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection 3rd Consecutive Violation
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Repeat Violation 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 employee not washing hands before pulling clean dishes from the sanitizer basin of the three compartment sink. Employee was handling soapy dishes from the rinse basin bringing the dish to the sanitizer basin and pulling other submerged sanitized dishes with unwashed soapy hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed to pull clean dishes with clean hands. Employee properly washed hands at handwash sink at time of inspection. 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 in a working prep table by the register several small hotel pans in a larger pan in the cold holding unit with internal temperatures of 49*F to 51*F. The internal ambient temperature of the unit was at 34*F. Per PIC the items have been in the unit for less than 4 hours. Discussed with PIC the TCS items that are in unit are in double or triple containers in the prep table and the TCS foods are not able to maintain temperatures of 41*F or less with too many layers keeping the cold temperature from surrounding the container holding the TCS food. PlC took the TCS items to rapidly cool in adequate refrigeration and stated a rearrangement of the unit will be done to ensure the TCS items maintain 41*F or less. Moved TCS items were red/green salsa, cooked corn mix, pico de gallo, shredded jack cheese, and shredded cabbage. Discussed with PIC 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
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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.
May 16, 2025Routine1 priority2 coreB°
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) single use containers such as deli and seasoning containers are single use and shall not be washed and/or reused and are designed for the initial purpose. 2) provide a splashgaurd to the hand sink by the three compartment or relocate the speed rack or cover to protect from hand washing. 3) cooling foods shall be in shallow/loosely covered containers in adequate refrigeration.
Inspector's notes
Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a 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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Repeat Violation 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 several RTE/TCS items date marked from 1/22 to 5/9 in the walk-in refrigerator, prep reach-in in the kitchen and the reach-in refrigerator in the front of the facility. Embargoed the items and Person in Charge (PIC) discarded at time of inspection. The discarded foods are pepita(pumpkin sauce), red chili sauce (tomato), ground beef, canned peppers onions and carrot, shredded cabbage and smashed beans. Discussed with PIC 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.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.
Inspector's notes
Observed in several dry ingredients with different sized deli cups as scoops without handles being stored in the products. Discussed with PIC scoops with handles can be stored in the product but with the handle upright not touching the product. PIC removed the deli cups at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Jan 31, 2025Re-Inspection1 coreA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
Inspector's notes
Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a 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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Repeat Violation 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 31, 2025Routine3 foundation1 coreB°
No County legal action will result from this inspection.Of Note: Discussed with PIC Date-marking occurs within the first 24 hours of opening or making product. Also discussed homemade fresh garlic in oil is TCS and requires 7 days date marking.
Inspector's notes
Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a 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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Repeat Violation 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 the cook line hand wash sink near the back door to be storing mixer bowl attachments. Discussed with PIC 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 accessible and in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 TCS items such as cooked shrimp, roasted red and green peppers, cooked vegetable mix, and cooked hashbrown patties in the top of the prep table at the cookline. with internal temperatures of 50*F to 68*F measured with a probing thermometer. Per PIC the items were cooked 45 minutes prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC relocated the above listed TCS items to appropriate refrigeration to properly 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.
Inspector's notes
Observed quaternary ammonium actively being used in the three compartment sink. PIC only had chlorine strips on hand. Discussed with PIC Test strips are required for any sanitizers used with food contact surfaces. Provide quaternary ammonium sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled 2/14/25
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4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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.
2024
Oct 8, 2024Routine1 priority2 coreB°
No County legal action will result from this inspection.
Inspector's notes
Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. 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
Observed several Ready to Eat (RTE) Time/Temperature Control for Safety Food (TCS) date marked from 8/22 to 10/1. Discussed with PIC 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). Embargoed the RTE/TCS foods and PIC discarded at time of inspection. The discarded items are: frijoles, pinto beans, cooked beef, calabazitas (cooked squash), mashed potato, pork carnitas, green salsa, roasted red chili sauce, grilled chicken, ham and roasted garlic oil.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.
Inspector's notes
Observed in the walk-in the fan/condenser part of equipment to leak a liquid. This liquid falls onto the fan and the fan flings the liquid. Discussed with PIC to make sure all foods are protected from the liquid and to fix/ repair/ replace the issue. All equipment shall be in good repair at all times. No contamination was observed at time of inspection. Per PIC a work order will be put in right away to address the issue. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
May 14, 2024RoutinecleanA°
E&D, class 4 10+OC re-inspection was conducted with the owner, Sergio Mendez. The establishment is not open and operating.Permit is approved.Please address all items noted in the report before the re-inspection on 5/30/24:1. Noted ants inside the facility and outside of the front door. They are different types of ants. Please contact pest control for service.2. Provide cover for the condenser unit inside the walk-in cooler.3. Provide gasket at the end of the walk-in cooler.4. Provide washable ceiling tiles above the front service area from the edge of the front counter to the back wall of the service area.5. Provide cleanout / pipe/ drain cover for the previous urinal.6. Provide soap and paper towels at all hand sinks.7. Provie sanitizer and test strips for the sanitizer.8. All cooking equipment must be 6 inches inside the hood.9. Provide side protections that cover the entire width of the self-service salsa bar. Flexiglass is acceptable. Make sure the corners and edges are rounded.10. Caulk and seal all gaps, cracks and penetrations throughout. This includes inside walk-ins, under the hood, at front service area.11. Ensure all small wares are commercial grade. Do not use professional or household equipment.12. Provide a vented dual check valve (ASSE 1022) backflow preventer at the water connection point of the coffee brewers. This is not a testable device, so replace it whenever it leaks or annually, whichever comes first.Report is auto mailed to owner.A copy of the inspection rights is attached to the report.No County legal action will result from this inspection.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.Manager / person in charge must be a certified food protection manager (CFPM). Please obtain and maintain on site for inspection purpose. Please be advised that the person in charge must be a CFPM and presence on site at all operational hours. Food handlers must maintain food handler’s certifications.:
Apr 23, 2024Reviewnot scoredclean
E&D, class 4 10+Construction inspection was conducted with the owner, Sergio Mendez. The establishment is not open and operating.Conducted walk-through to go over items that owner has been corrected since the initial inspection. Please address all items noted in the report before the re-inspection on 5/14/24:1. Please ensure all drainpipes must be rigid and indirectly discharge to the nearest floor sink with minimum 1” air gap from the finished floor or flood rim of the hub drain.2. Discussed with owner, that the hand sink at the other end of the cookline was a hand sink based on the layout of the facility. If the owner would like to make that sink into a food prep sink, then the drainpipe must be indirectly discharge to the sewer via a hub/ funnel drain.3. Provide cover for the condenser unit inside the walk-in cooler.4. Provide gasket at the end of the walk-in cooler.5. Provide 1” air gap from the flood rim of the funnel drain at the front service area.6. Provide washable ceiling tiles above the front service area.7. All cold/ hot holding equipment must be on at the re-inspection.8. Provide cleanout / pipe/ drain cover for the previous urinal.9. Provide soap and paper towels at all hand sinks.10. Provie sanitizer and test strips for the sanitizer.11. Detail clean inside/ outside of cold/ hot/ dry storage spaces before stocking/ using.12. All cooking equipment must be 6 inches inside the hood.13. Provide side protections that cover the entire width of the self-service salsa bar. Flexiglass is acceptable. Make sure the corners and edges are rounded.14. Caulk and seal all gaps, cracks and penetrations throughout. This includes inside walk-ins, under the hood, at front service area.15. Ensure all small wares are commercial grade. Do not use professional or household equipment.Report is auto mailed to owner.A copy of the inspection rights is attached to the report.No County legal action will result from this inspection.Please contact the Department at 602-506-6824 to schedule the next inspection. Currently allow 7-15 business days to schedule.
Apr 5, 2024RoutinecleanA°
E&D, class 4 10+ OC inspection was conducted with the owner, Sergio Mendez. The establishment is not open and operating and is cleaning up the facility, equipment, re-organize and re-arrange shelving, equipment and repair facility/ equipment as needed.Permit is not approved.Please address the following items prior to the re-inspection in 2 weeks:1. Anchor/ stabilize the drainpipe from the cold drop in at the far left of the front service area so it will slope to drain properly. Certain section of the pipe is sagging. 2. Ensure there is a minimum 1” air gap from the end of the pipe to the floor sink / hub drain.3. Provide a larger hub drain for the front food service area.4. Provide side splash guards on the hand sink at the front service area. Splashguards must be at the height of the faucet and length o f the sink. Flexi-glass or stainless steel is acceptable.5. Ensure all cooking equipment must be 6 inches under the hood. 6. If the establishment install a dishwasher, then an 80-gallon tank water heater is required.7. Any equipment with direct water connection must have a backflow preventer installed at the water connection point of the equipment.8. Replace the sprayer arm nozzle cover at the sprayer arm near the prep sink.9. Replace / refinish the chrome plated shelving inside the walk-in cooler with plastic coated shelves.10. Replace all dimmed/ burnt lights throughout.11. Detail clean the facility from ceiling, walls, floor and equipment prior to using them.12. Enclose the pony wall at the front service area. Provide 3/8” radius cove base after installing wall panels.13. Provide an open front toilet seat for the employee’s restroom.14. All exterior doors and restrooms’ doors must be self-closing.No County legal action will result from this inspection.Auto emailed the report to the owner.Manager / person in charge must be a certified food protection manager (CFPM). Please obtain and maintain on site for inspection purpose. Please be advised that the person in charge must be a CFPM and presence on site at all operational hours. Food handlers must maintain food handler’s certifications.Please contact the Department at 602-506-6824 to schedule the next inspection. Currently allow 7-15 business days to schedule.This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Award: Not Participating,Signer: Sergio Mendez
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 →