Carniceria Sonora #3, Inc.
A8287 W Washington St, Peoria 85345
Food Establishment - Eating & Drinking · Permit FD-25578
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 history9 on record
2026
Jul 1, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Observed tray of cooked chicken, bag of cooked steak, and bowl of cooked pork belly stored at ambient temperature next to the cook line. The person in charge stated the food items were waste from the day prior. Discussed properly discarding food waste in a timely manner and maintaining food separation to prevent harborage conditions and protect other foods from contamination.
Jan 26, 2026Routine2 priority1 foundation1 coreC
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed the persons in charge lacked food safety training and had no food handlers cards. The persons in charge were unable to demonstrate knowledge related to food safety or explain the required minimal temperature for safe hot holding, cooling, and re-heating.
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2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Predefined Comment: A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct at once.
Inspector's notes
Observed no certified food protection manager on site at the time of 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 Predefined Comment: 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.
Inspector's notes
Observed cooked tomatoes with internal temperature between 66-71F in a deep pot next to the dry storage rack. The person in charge stated the tomatoes were cooked the day before at 8pm and left to cool overnight at ambient temperature, more than 6 hours.
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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. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed TCS beef/pork chicharron with internal temperatures between 68-98F stored for hot holding in the deli hot case. The person in charge stated the chicharron had been placed in the hot case at 8am, less than 2 hours ago.
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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.
2025
Sep 19, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Aug 1, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Jul 24, 2025Routine3 priority3 foundation1 coreD
Re-inspection by 8/01/25Predefined Comment: No County legal action will result from this inspection.Establishment was observed operating outside the scope of their approved operating permit in violation of MCEHC Chap. 1, Reg. 4(a). Establishment is a Class 3 E&D establishment that is operating as a Class 4 E&D, cooking, cooling, and hot holding multiple TCS food items such as salsas, al pastor, barbacoa, tamales, birria, and carnitas. Establishment will be upgraded to a Class 4 E&D permit.
Inspector's notes
2nd repeat violation. Observed no certified food protection manger onsite at the time of inspection.
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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 Predefined Comment: 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.
Inspector's notes
Observed no bodily fluid clean up kit or written procedures 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 written procedurs to operator at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked menudo with internal temperature between 80-93F in the walk in cooler. The menudo was in a deep plastic container tightly covered with aluminum foil. The person in charge stated the menudo had been cooked and placed in the walk-in for cooling the day before, more than 6 hours.
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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. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Second consecutive repeat violation. Observed cooked chicharron with meat with internal temperature 110-120F in the deli hot case. The person in charge stated the chicharron had been stored in the case for hot holding more than 4 hours.
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Repeat Violation 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed TCS food items with internal temperture between 53-67F in the prep cooler by the cook line. TCS food items included cooked al pastor meat, cooked carne asada, shredded cheeses, cooked chicken wings, milk, and cooked salsas. The person in charge stated the food items had been stored in the prep cooler for more than 5 hours. Observed TCS milk horchata with internal temperature of 49-55F at the deli counter. The person in charge stated the horchata had been prepared less than 2 hours ago and placed the horchata in an ice bath for rapid cooling.
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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: All TCS foods improperly cold held were discarded by PIC at time of inspection. 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.
Inspector's notes
Observed establishment utilize time as control for cooked chicken and cheese stuffed peppers but have no written time as control policy.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Correct prior to re-inspection.
Inspector's notes
Observed prep cooler with minimum ambient temperature between 53-55F as measured by inspector min/max thermometer. TCS foods stored in the prep cooler had internal temperatures between 53-67F.
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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. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. The person in charge discontinued use of the prep cooler and placed a work order for service at the time of inspection. Corrective Action: Correct prior to re-inspection.
Mar 19, 2025Routine2 priority3 coreC
No County legal action will result from this inspection.
Inspector's notes
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
In various areas of walk-in cooler raw beef was being stored over ready to eat foods such as produce, cooked meat, and containers of crema/salsa. Brought to attention of person in charge who rearranged items in cooler. Food shall be stored in a manner that minimizes risk of contamination. Corrective Action: Corrected at time of inspection.
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3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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.
Inspector's notes
At hot food area a pan of cooked onions & jalapenos were sitting above steam table measuring an internal temperature of 103'F. Cooked chicken was sitting on top of foil above steam table and measured an internal temperature of 107F. Establishment will use time as a control for food currently prepared. Reviewed how to properly implement time as a control on foods that are not controlled with temperature if establishment wishes to do so on a more permanent basis with specific items.
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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. Corrective Action: Corrected at time of inspection.
Inspector's notes
In walk-in cooler a large bin of barbacoa had a date mark of 3/5, a bin of caldo de res had a date mark of 3/5, and a bin of pozole had a date mark of 3/9. Person in charge confirmed that all dates of containers were correct. As food was past 7 day use period it was embargoed. Reviewed proper date marking with staff. 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
Establishment prepares various salsas and guacamole and packages to place into display cooler in front of meat counter. No label was provided on any of the products. Spoke with person in charge and staff about having proper label with product information and establishment information. Corrective Action: Correct prior to next routine inspection.
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3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels
2024
Nov 7, 2024Routine1 priority2 coreB
No County legal action will result from this inspection.--Establishment has pan of cooked onions and jalapenos that are stored on top of steam table. Discussed with staff that items are not able to properly keep hot holding temperature when not in contact with heat source. Reviewed how to properly use time as a control or onions and jalapenos. Provided time as a control handout.--Reviewed properly monitoring hot holding temperatures at steam well.--Reviewed proper date marking procedures.
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.
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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
In back of kitchen near cooking equipment, a colander filled with chicharron measured an internal temperature of 66'F. Per employee in area food had been cooked the previous night and had been left out overnight to cool. As chicharron had not cooled within proper time frame it was embargoed. Reviewed proper cooling procedures 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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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.
Inspector's notes
Establishment prepares various salsas and guacamole and packages to place into display cooler in front of meat counter. No label was provided on any of the products. Spoke with person in charge and staff about having proper label with product information and establishment information. Corrective Action: Correct prior to next routine inspection.
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3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels
Mar 1, 2024Routine1 priority1 coreall corrected on siteB
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection conducted with Spanish liaison RS689 for translation.report emailedA pattern of non-compliance is developing for Priority violation #19, 3-501.16 , which has been noted during this inspection. An Active Managerial Control intervention plan visit was offered to the person in charge and declined. Failure to correct repeat violations may result in legal action.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)Award: B,Signer: Luis Gonzalez
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 walk-in cooler a bag of raw chicken was being stored on shelf over cooked meat and rice. No cross contamination observed. Brought to attention of person in charge to rearrange. Food shall be stored in a manner that minimizes risk of contamination. Correct By: Corrected At Time Of Inspection
Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: 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. ---Steam table had a the following TCS foods not holding at proper hot holding temperature: pan of cooked onions and jalapenos (118'F), chiles rellenos (85'F), pupusas (78'F), and fried chicken cutlets (75'F). Food had been made < 4 hours prior. Person in charge had employee take foods back into kitchen to reheat. TCS foods shall be held at 135'F or higher when hot holding. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
2023
Nov 28, 2023Routine1 priority2 coreB
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Core-2-102.12(A), C: Certified Food Protection ManagerInspection conducted with Spanish liaison RS689 for translation.report emailedOn July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)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.Award: B,Signer: Marla Vega
PRIORITY VIOLATION-3-501.16(A)(1), P: 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. ---At steam table in front area of establishment chile rellenos that were displayed on top of pan in steam table measured an internal temperature of 108'F. In back cooking area two pans of chicharrones stored on shelf measured an internal temperature of 68'F. Person in charge stated that chicharron were recently cooked and being kept in back until more were needed in front area. Both items had been cooked/prepped <4 hours prior. Employee placed chicharrones into walk-in cooler to cold hold and rellenos were taken off of foil and directly into pan so that they were in contact with water bath. TCS foods shall be kept at 135'F or higher when hot holding. Correct By: Corrected At Time Of Inspection
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. ---In walk-in cooler a container of rice and pan of carnitas were cooling. Both containers had plastic/lid covering food. Employee removed top from both items. Ensure that food is kept uncovered when cooling to allow maximum heat transfer. Correct By: Corrected At Time Of Inspection
Core-3-602.11, C: Food Labels ---Establishment packages various salsas for sale. No label present on containers. Discussed with person in charge having labels with store information placed onto containers of food packaged at establishment for sale. Correct By: Correct Prior To Next Routine 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 →