Santa Madre Taco Shop
B°1320 W Elliot Rd, Tempe 85284
Food Establishment - Eating & Drinking · Permit FD-32022
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history7 on record
2026
Apr 20, 2026Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Establishment is using Time as a Public Health Control for their salsa bar but did not have written procedures for it. Establishment is using a 4 hour time control and had a 10:00 time stamp while TCS foods such as salsa and pico de gallo (diced tomatoes) had an internal temperature of 49-60*F. 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. Establishment was able to create written procedures at the time of inspection. Corrective Action: Corrected at time of inspection.
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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.
2025
Nov 7, 2025Routine1 priority3 coreB°
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) all chemicals shall be labeled with common name and stored in a way that prevents contamination of linens, single use items, cutting boards, equipment, food and food contact surfaces. 2) clean cutting boards shall not be stored behind the sprayer faucet of the three compartment sink.
Inspector's notes
Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. 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 TCS items in the salad bar to be at an internal temperature of 46*F to 50*measuered with a probing thermometer. Per PIC the items have been in the unit for more than 4 hours. The ambient internal temperature of the unit was 38*F. Unable to discern cause of TCS items reaching the temperatures above 41*F at time of inspection. Establishment is responsible to ensure that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Embargoed the TCS items in the salad bar and PIC discarded. The discarded TCS items are pico de gallo, coleslaw, green salsa, red salsa, shredded cabbage, fried jalapeno, tartar sauce. 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 separated/missing caulking or black organic matter on existing caulking along the fixed equipment: men's bathroom, front and back hand wash sinks including splash guards, three-compartment sink, and prep sink. Discussed with PIC all fixed equipment shall be sealed with caulking to create a smooth and easily cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation
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Repeat Violation 4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation
Inspector's notes
Observed heavy black grease buildup, dust and there are signs of drippage on the ventilation system. Discussed with PIC to clean at a frequency that prevents accumulation of dust, grease and grease drippage. Also observed missing/ separated and dangling high temperature caulking of the ventilation system. Discussed to replace the high temperature caulking on all fixed parts of the ventilation system to prevent accumulation of grease build up and drippage. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation
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Repeat Violation 6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
Aug 6, 2025Routine2 coreA
No County legal action will result from this inspection.Of Note: Discussed with PIC all chemicals shall be labeled with common name and stored in a way that prevents contamination of lines, single use items, cutting boards, equipment, food and food contact surfaces. >>>>>Observed establishment with an Eating & Drinking (E&D) Class 3 permit cooking and cooling items such as red salsa, green salsa, jalapenos, shrimp with tomato (The Govenor), refried beans, Spanish rice, and barbacoa. Advanced prepping and cooling require an E&D Class 4 permit. Establishment is operating as an E&D Class 4 permit; permit has been adjusted, and fee changes have been discussed with PIC.
Inspector's notes
Observed separated/missing caulking or black organic matter on existing caulking along the fixed equipment: men's bathroom, front and back hand wash sinks including splash guards, three-compartment sink, and prep sink. Discussed with Person in Charge (PIC) all fixed equipment shall be sealed with caulking to create a smooth and easily cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation
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Repeat Violation 4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation
Inspector's notes
Observed heavy black grease buildup, dust and there are signs of drippage on the ventilation system, Per PIC the system was cleaned approximately 3 months prior to inspection. Discussed with PIC to clean at a frequency that prevents accumulation of dust, grease and grease drippage. Also observed missing/ separated and dangling high temperature caulking of the ventilation system. Discussed to replace the high temperature caulking on all fixed parts of the ventilation system to prevent accumulation of grease build up and drippage. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation
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Repeat Violation 6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
Apr 18, 2025Routine2 coreA
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) proper storage and separation of RTE and raw meats. 2) will follow up with tortillas as an approved source.
Inspector's notes
Observed separated/missing caulking or black organic matter on existing caulking along the fixed equipment: men's bathroom, front and back hand wash sinks, three-compartment sink, and prep sink. Discussed with Person in Charge (PIC) all fixed equipment shall be sealed with caulking to create a smooth and easily cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.
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4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation
Inspector's notes
Observed heavy black grease buildup and drippage on the ventilation system, the wall behind the fryer and grill and on the wall around the ventilation system. Per PIC the system was cleaned approximately 3 months prior to inspection. Discussed with PIC to clean at a frequency that prevents accumulation of dust, grease and grease drippage. Also observed missing/ separated and dangling high temperature caulking of the ventilation system. Discussed to replace the high temperature caulking on all fixed parts of the ventilation system to prevent accumulation of grease build up and drippage. Corrective Action: Correct prior to next routine inspection.
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6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
2024
Sep 6, 2024Routine2 foundationall corrected on siteB°
No County legal action will result from this inspection.Of Note: Discussed with PIC that single use containers from food products shall not be washed and reused.
Inspector's notes
Observed several spray bottles without labels hanging on the shelf storing cutting boards. Discussed with PIC that all chemicals must be labeled with common name and stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were labeled and relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
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7-102.11 - Priority Foundation: Common Name-Working Containers
Inspector's notes
Observed at the salsa bar with a sneeze guard to have several TCS items at a temperature of 46*F to 49*F. Per PIC the items were prepped and then placed in the 1 hour prior to inspection. Discussed with PIC all 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. Cooling TCS items shall not occur in the salsa bar, but in a reach-in refrigerator or freezer and once down to 41*F shall be placed in the salsa bar. Also discussed to use metal containers to help with more rapid temperature changes. PIC swapped out TCS items to rapidly cool and replaced with TCS items that were at 41*F or less. The TCS items were: cut cabbage, red and green salsa, pico de gallo, roasted peppers and a cream sauce. 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.
Mar 20, 2024Routine1 priority1 foundation1 coreB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.Of Note: Discussed with PIC proper cooling methods in shallow containers, ice baths or other effective means and provided documents to assist with training staff. Also discussed making sure the homemade tres leches portioned cakes are date marked in the from refrigerator including the day it was made and the day to discard with a total of 7 days. Report sent via email 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) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181. No County legal action will result from this inspection.Award: Not Participating,Embargo Lbs: 1,Food Manager Licenses: 1,Number of Employees: 1,Signer: Francisco Peralta
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. >>>Observed employee at flat top reheating cooked tortillas using bare hands to stack and organize the tortillas. Discussed with Person in Charge (PIC) and employee that RTE items must not be handled/touched with bare hands to prevent spread of harmful bacteria. Employee washed hands at time of inspection and inspector did not observe any more instances of bare hand contact at time of inspection. Embargoed the tortillas and PIC discarded at time of inspection. Correct By: Corrected At Time Of Inspection
Priority Foundation-5-205.11, Pf: 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. >>>Observed serving trays stored in hand washing sink next to the three compartment sink. Discussed with PIC to maintain all handwashing sinks at accessible at all times and to be used for handwashing only. PIC removed the trays at the time of inspection. Correct By: Corrected At Time Of Inspection
Core-4-402.11, C: Fixed Equipment, Spacing or Sealing >>>Observed along the three compartment sink with organic matter on the existing caulking and other parts of the sink missing caulking. Discussed with PIC to clean up organic matter, replace old caulking and r-caulk the three compartment sink to ensure that there is a smooth cleanable surface. Correct By: Correct Prior To Next Routine Inspection
2023
Nov 20, 2023Routine1 coreall corrected on siteA
This establishment received an A Grade and had 0 Priority and 0 Priority Foundation violations on this inspection.No legal action will result from this inspection. The report was emailed.Core-2-102.12(A), C: Certified Food Protection ManagerThe person in charge at the time of inspection does not have a Certified Food Protection Manager certification. A person in charge with a Food Protection Manager certification must be present at all hours of the operation. Provide as needed.Award: A,Embargo Lbs: 0,Signer: Gilberto T. - Person in Charge
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. Observed several portioned containers of sour cream at 50 Deg. F. on the top portion of the prep cooler by the cookline. Per operator they were just portioned. Keep these containers in the unit below to facilitate proper cooling. Relocated to the unit below at the time of inspection. 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 →