Carniceria El Rancho Grande LLC

4227 S Central Ave, Phoenix 85040

Food Establishment - Eating & Drinking · Permit FD-54555

Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 20, 2026.

Excellent

Phoenix restaurant avg: 95

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history9 on record

2026

Jul 15, 2026RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Discussed time as control written policy and procedures. Discussed including all food items to be placed under time control to be listed on the time as control written policy. Discussed all time as control food items may not be reused after being placed under time control. Discussed all commercial cooking or display equipment that produces smoke, steam, grease, mists, particulate matter, condensation, vapors, fumes, or odors, or creates sanitation or indoor air quality problems, will require a ventilation hood. Hoods must be designed and installed to prevent grease and condensation from collecting on walls and ceilings, and from dripping into food or onto food contact surfaces. Canopy hoods must have a minimum 6-inch overlap over all cooking surfaces on all open sides. Type I hoods are required over equipment that produces grease, smoke, excessive steam, heat, condensation, particulate matter, odors, or creates indoor sanitation or indoor quality problems.

Feb 5, 2026Routine1 priorityall corrected on siteB

No County legal action will result from this inspection.Of Note: Discussed cleaning frequency of microwaves with PIC.

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority4-501.114

Inspector's notes

Observed sanitizer compartment of 3-comp sink in the bakery area to have 0PPM chlorine sanitizer during active dishwashing. Discussed frequency of sanitizer testing with PIC. PIC remade the basin to meet sanitizer requirements of 50-100PPM chlorine at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. 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.

2025

Nov 10, 2025RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Discussed restricted use of carpeting in areas of food prep/storage and high moisture. Discussed storage of utenisils, cleaning frequency of cutting boards, cleaning frequency of walls/ceiling in walk-in. Discussed repairing/maintaing food equipment such at it is smooth, durable, non-absorbent, and easily cleanable. Reviewed cooling times/temperatures and methods. Recommened additional designated food probe thermometers be obtained to eliminate sharing between cooked food items in kitchen and raw food items in the meat market, also recommened a temporary hand wash station be placed by the juice bar.

Jul 29, 2025Routine1 coreA

Predefined Comment: No County legal action will result from this inspection.

#39 — Contamination Prevented during Food Preparation, Storage and DisplayCore3-305.11

Inspector's notes

Most of the pastry cabinet doors are not self-closing. Install self-closing devices on those pastry-cabinet doors that do not self-close. Corrective Action: Correct prior to next routine inspection.

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3-305.11 - Core: Food Storage - Preventing Contamination from the Premises

Apr 22, 2025Routine2 coreA

Predefined Comment: No County legal action will result from this inspection.

#45 — Single-Use/Single-Service Articles; Properly Stored, UsedCore4-903.11

Inspector's notes

Some bags of styrofoam plates were stored directly on the floor in the storage area. The employee then placed them on the shelf. Do not store single-service items directly on the floor. Corrective Action: Corrected at time of inspection.

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4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedCore4-101.11

Inspector's notes

One of the cutting boards for cooked meats is excessively worn, hollowed out, has cut marks, and is stained with meat and grease. Have the cutting board replaced, Corrective Action: Correct prior to next routine inspection.

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4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable

2024

Oct 1, 2024Routine1 priorityall corrected on siteB

No County legal action will result from this inspection.Discussed using Time as Public Health Control for the crema and bolillo bread stuffed with ham and cheese.

#21 — Proper Hot Holding TemperaturesPriority3-501.16

Inspector's notes

Observed in house Bolillo (bread) with cream cheese filling being hot held with internal temperatures of 110-117*F. Person in charge states they were placed in the hot holding unit less than 30 mins prior to inspection but were placed on Time as a Public Health Control at the time of inspection to be disposed of after 3 hours if not sold. 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.

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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.

May 9, 2024RoutinecleanA

This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed.El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.Si no está seguro si su dirección de correo electrónico es correcta, puede:• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Signer: Yesenia Garcia

Jan 18, 2024Routine1 priority1 coreB

This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.Reviewed 'Time as a Public Health Control' documentation, glove-use limitations, and proper sanitizer concentrations with PIC.Report emailed to PIC.No County legal action will result from this inspection.El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correoelectrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación. Si no está seguro si su dirección de correo electrónico es correcta, puede:• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su últimoinforme de inspección para revisar, o• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de serviciocompleto)o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercadosminoristas de alimentos)o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión delplan)Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación:https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: B,Food Manager Licenses: 1,Signer: Yesenia Garcia

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority4-501.114

PRIORITY VIOLATION-4-501.114, P: 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. >>> Observed 0 ppm chlorine sanitizer in 3-compartment sink actively being used. Employee added chlorine to 3-compartment sink to raise chlorine sanitizer to proper levels between 50-100 ppm chlorine at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Correct By: Corrected At Time Of Inspection

#55 — Physical Facilities Installed, Maintained, and CleanCore6-501.12

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed a heavy accumulation of dust and grease on the ceilings above the main kitchen, food prep area, and within the walk-in. Also observed an accumulation of food debris on walk-in door handles and shelving, as well as underneath cooking equipment throughout the establishment. Discussed cleaning frequency with PIC. Establishment should be cleaned frequently enough to prevent the accumulation of organic matter. Correct By: Correct Prior To Next Routine Inspection

2023

Aug 23, 2023Routine1 priority2 foundationall corrected on siteB

This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation violations on this inspection.A pattern of non-compliance is developing for Priority Foundation violation # [31], [3-501.15], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.No County legal action will result from this inspection.Inspection rights accepted by Yesenia G.Inspection report emailed and confirmed by person in charge The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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) Note: 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-RequestForm-181 or call 602-506-6824.Award: B,Food Manager Licenses: 1,Signer: Yesenia G.

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation6-301.11

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 the handwashing sink located in the prep/service area not having soap available. Person in charge ordered an employee to stock the sink with soap at the time of inspection. Discussed the importance of having all handwashing sinks stocked with soap and paper towels to practice proper handwashing. Correct By: Corrected At Time Of Inspection

#20 — Proper Cooling Time and TemperaturesPriority3-501.14

PRIORITY VIOLATION-3-501.14, P: 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.---Observed cooked beef (birria) cooling in the walk in cooler having an internal temperature of 78-82*F. Employee states the Birria had been cooling for approximately 2.5 hours prior to inspection. Person in charge instructed employee to reheat the Birria to 165*F and restart the cooling process. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation3-501.15

Repeat Violation Priority Foundation-3-501.15 (A), Pf: 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.---Observed cooked beans, cooked beef (Birria), and cooked rice cooling in the walk in cooler but being cooled in containers deeper than 4 inches and some of them being covered with lids. Person in charge ordered an employee to separate the big batches of cooling foods and removed the lids off the other foods that were in the process of cooling. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

This address holds 3 food permits

Maricopa County issues a separate permit for each kitchen rather than for each restaurant name, so large properties hold several. Each is inspected and scored on its own. The county does not publish which kitchen serves which venue.

Nearby restaurants

Other places to eat within a short walk, with their current scores.

Data from Maricopa County Environmental Services public records, last checked Sep 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →