Tacos El Pariente
A4422 W Peoria Ave, Glendale 85302
Food Establishment · Permit FD-24-03005
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
Apr 29, 2026Advisorynot scoredclean
Close out
Apr 24, 2026Advisorynot scoredclean
INeffective visit
Apr 7, 2026Advisorynot scoredclean
Ineffective Visit
Mar 19, 2026Advisorynot scoredclean
Ineffective Visit
2025
Dec 2, 2025RoutinecleanA
No County legal action will result from this inspection.
Jun 17, 2025RoutinecleanA
No County legal action will result from this inspection.
Mar 26, 2025RoutinecleanA
No County legal action will result from this inspection.
2024
Nov 26, 2024RoutinecleanA
No County legal action will result from this inspection.
Jul 3, 2024Routine2 priority1 foundation1 coreC°
No County legal action will result from this inspection.
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
Inspector's notes
Observed grilled onions and chiles sitting next to salsa bar measuring with an amabient temperature of 95 degrees F. Per PIC, these items were prepared approximately 2 hours prior to inspection. They were reheated to 165 degrees F and will properly hot held at 135 degrees F or greater. Discussed hot holding options.
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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.
Inspector's notes
Observed various salsas in the salsa prep cooler in lobby area- salsas measured with an internal temperature of 48 degrees F. Per PIC, salsa was made approximately 3 hours prior to inspection. The salsas were placed in back freezer to rapidly cool. An adjustment was made to salsa prep cooler to allow for cold holding. Discussed cold holding
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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 TCS foods such as salsa and tomatoes that were made within the last 3 hours, in a cooling state. The items were covered tightly with foil. The foil was removed from the containers to allow for proper cooling. Discussed not covering cooling TCS food items until the internal temperature reaches 41 degrees F or below.
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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.
May 31, 2024Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed by Paul Reeves on 05/31/2024.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 →