Diego Pops
A°4338 N Scottsdale Rd, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-38220
Score based on 13 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 17, 2026.
Score over time
Inspection history13 on record
2026
Sep 3, 2026Re-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. Minimum temperature of prep refrigerator across from the stove holding TCS foods observed at 39.9°F with inspector's min/max thermometer. Minimum temperature of prep refrigerator across from the fryers holding TCS foods observed at 40.1°F with inspector's min/max thermometer.
Aug 25, 2026Routine2 priority1 foundationC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed cooked cilantro cooked rice/127-130°F in the hot holding cabinet near the walk in refrigerator.
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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. After discussion with the person in charge it was determined all TCS foods were placed in the warmer 1 hour ago. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.
Inspector's notes
Observed chopped green cabbage/54-59°F, chopped purple cabbage/54-57°F, rolled chicken + beef tacos/48°F, and chicken tacos/47°F in the middle prep refrigerator across from the stove. Observed raw liquid eggs/56°F, cut watermelon/59°F, cooked shrimp/57°F in the small prep refrigerator across from the fryer.
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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. After discussion with the PIC it was determined all TCS foods above were placed in the unit within the last 4 hours. TCS foods moved to the walk-in refrigerator. Observed two large Cambro’s of pickled house made red onions/83-84°F cooked in hot brine on the shelf near the hot holding oven. Picked onions were left out since yesterday. Discussed getting laboratory analysis of recipe tested to determine the food product is non-TCS (Time/Temperature Control for Safety) (pH and water activity). Pickled onions discarded at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Minimum temperature of prep refrigerator across from the stove holding TCS foods (see violation #22) observed at 58.1°F with inspector's min/max thermometer. Minimum temperature of prep refrigerator across from the fryers holding TCS foods (see violation #22) observed at 58.8°F with inspector's min/max thermometer.
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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 by re-inspection (9/4/20206). Corrective Action: Correct prior to re-inspection.
May 12, 2026Routine1 priority1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed monitoring prep cooler near kitchen entrance (43.3°F).
Inspector's notes
Observed cooked chicken/114°F, cooked beef/ 112-133°F, and cooked rice/124°F in the hot holding cabinet near the walk in refrigerator.
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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. After discussion with the person in charge it was determined all TCS foods were placed in the warmer ~2 hours ago and the temperature knob was turned down an hour ago. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed maintaining hot setting on hot holding equipment to maintain TCS foods at 135°F or above. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed raw shrimp thawing in standing water in the prep room/adjacent building.
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3-501.13 - Core: Thawing Predefined Comment: All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. water was adjusted so the shrimp was thawing properly. Corrective Action: Corrected at time of inspection.
Jan 15, 2026Routine2 priority1 coreall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.Discussed covers for ice wells at the outdoor bar.
Inspector's notes
Observed the low temperature dishwasher with 0 ppm of chlorine concentration after final rinse in the kitchen. Observed dishes in the dish machine at time of inspection. The dish machine was ran 3 additional times and measured at 0 ppm each time. Final rinse sanitizer concentration shall measure between 50-100 ppm. Person in charge made call for repair at time of inspection. Establishment will sanitize food contact surfaces in three compartment sink until the dish machine is repaired and maintains final rinse sanitizer concentration of 50-100 ppm. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.
Inspector's notes
Observed two large containers of cooked chicken stacked on top of each other in the walk in refrigerator. Internal temperature of the chicken measured between 92-97°F. After discussion with the person in chef it was determined the chicken had been cooling for 2 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. Discussed cooling methods at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed wiping cloth stored in a Quat sanitizer bucket with a concentration of 0 ppm near the grill. Acceptable Quat sanitizer concentration is 150-400 ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in new sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
2025
Sep 4, 2025Routine1 coreA°
No County legal action will result from this inspection.
Inspector's notes
Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.
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4-101.19 - Core: Nonfood-Contact Surfaces
May 7, 2025RoutinecleanA°
No County legal action will result from this inspection.Discussed beverage dispenser holders.
Feb 26, 2025RoutinecleanA°
No County legal action will result from this inspection.Discussed cooling methods.Discussed drain maintenance.Discussed menu.
2024
Oct 9, 2024RoutinecleanA°
No County legal action will result from this inspection.
Aug 8, 2024Re-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.
Aug 6, 2024Routine1 priority1 coreB°
Predefined Comment: No County legal action will result from this inspection.Discussed ice machine cleaning frequency.Discussed in use utensils.
Inspector's notes
Observed grilled cod on the menu with an asterisk to identify it as a product that can be undercooked. The person in charge could not provide a parasite destruction form at time of inspection. Discussed with the person in charge that since cod is on the menu as an item that can be undercooked it should have the documentation to support that it has gone through the necessary steps to kill parasites. Corrective Action: Correct prior to re-inspection on 8/8/2024.
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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.
Inspector's notes
Observed no covered trash receptacle in the restroom in the back prep room. Discussed with the person in charge that all restrooms that are used by females should have a covered trash receptacle available for sanitary napkins. Corrective Action: Correct prior to next routine inspection.
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5-501.17 - Core: Toilet Room Receptacle, Covered
Feb 22, 2024Routine1 priority1 coreB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.Discussed cleaning frequency of beverage dispensers.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)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 anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: Not Participating,Food Manager Licenses: 1,Signer: Arturo Gonzalez
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 excessive organic matter buildup inside the upper portion of the ice machine. The person in charge entered a work order at time of inspection. Discussed with person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Correct By: Correct Prior To Next Routine Inspection
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. Observed corn queso sauce in stand alone steam table that measured 115*F with inspector thermometer. Chef stated that the product had been in the table for approximately 30 minutes. Person in charge instructed staff to reheat to 165*F at time of inspection. Discussed with person in charge that all time temperature controlled foods should be maintained at 135*F or higher when hot holding. Correct By: Corrected At Time Of Inspection
2023
Nov 7, 2023RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed cleaning frequency of keg lines. No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)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 anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: Not Participating,Food Manager Licenses: 1,Signer: Arturo Gonzalez
Aug 9, 2023Routine1 priority1 coreB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)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 anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: Not Participating,Embargo Lbs: 4,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Alyssa Maciag
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. Observed the right side 2 door cooler on the cook line with an ambient temperature of 76*F measured with inspector min/max thermometer. Cooler contained raw shrimp skewers, portions of white fish, sour cream, and mayonnaise dressing. With inspector probe thermometer shrimp skewers measured 73*F, white fish measured 74*F, sour cream measured 47*F, and mayonnaise dressing measured 46*F. Person in charge voluntarily discarded shrimp and fish and instructed staff to move sour cream and dressing to walk-in to cool back down to 41*F. Discussed with person in charge that all time temperature controlled food should maintained at 41*F or below when cold holding. Correct By: Corrected At Time Of Inspection
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the right side 2 door cooler on the cook line with an ambient temperature of 76*F measured with inspector min/max thermometer. Person in charge called for service at time of inspection. Discussed with person in charge that refrigeration units should maintained at 41*F or below. Correct By: Correct Prior To Next Routine Inspection
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Data from Maricopa County Environmental Services public records, last checked Sep 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →