Brushfire Tacos Y Tapas
A14240 N 43rd Ave, Glendale 85306
Food Establishment - Eating & Drinking · Permit FD-67187
Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 20, 2026.
Score over time
Inspection history10 on record
2026
Aug 7, 2026Routine1 coreall corrected on siteA
No County legal action will result from this inspection.Discussed food flow with cook staff. Time Temperature Control for Safety (TCS) foods are to be actively prepared, and temperature controlled. Staff to prepare TCS foods in a small enough quantity that temperatures can be maintained. Discussed eating and drinking requirements with staff. Eating must always occur in a designated location away from food and food contact surfaces. Drinking from closed containers (sealable water bottles or cups with lids and straws) is permitted if drinks are stored in a designated area away from food and food contact surfaces.
Inspector's notes
Observed brushfire salsa (81°F) in a large deep container in the refrigerated fleet vehicle with the cap tightly secured. Alerted the manager who uncovered the salsa at time of inspection. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Also observed salsa packaged in individual serving containers with temperatures (70-52°F) above 41°F. Discussed the importance of fully cooling the salsa before placing them in the single serve capped containers. Staff added over the single serve packets at time of inspection to rapidly cool them. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged 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.
Apr 17, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.
2025
Nov 18, 2025Routine3 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed raw beef that was cut and marinaded placed in the walk in cooler tightly covered with plastic wrap and lid at 55*F. Observed cooked and cooled chicken chopped into smaller pieces and placed in large container with lid into cooling drawer at 58*F. After prepping foods, foods must be cooled to 41*F within 2-4 hours. Advised staff to prep smaller portions, or place in larger containers to stir leave uncovered or loosely covered until food reaches 41*F. Products were uncovered and stirred to help rapidly cool back to 41*F. Corrective Action: Correct prior to next routine inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged 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.
Inspector's notes
Observed wiping cloths in bucket by coffee station with 0 ppm sanitizer (Chlorine or Quaternary Ammonia Based).
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3-304.14 - Core: Wiping Cloths, Use Limitation Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed single use to go items stored on floor in back room, Single use items are to be stored a minimum of 6 inches off floor.
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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
Jul 11, 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. Cooling drawers have been repaired, unit holding at 30*F, food inside shrimp, beef and chicken all at 38*F.Operator had question for cooling foods from ambient temperatures.3-501.14 Cooling. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5oC (41oF) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. P (C) Except as specified under ¶ (D) of this section, a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD received in compliance with LAWS allowing a temperature above 5oC (41oF) during shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 5oC (41oF) or less. P
Jul 9, 2025Routine1 priority1 foundationB
Predefined Comment: No County legal action will result from this inspection.Provided electronic document to assist with time as control
Inspector's notes
Observed chopped beef in cooling drawer beneath grill at 44 - 45*F. Cold hold of food to be 41*F or colder. As per the person in charge the cooling drawers are filled in the morning for staff to work from. Chopped beef was placed in walk in cooler to cool back to 41*F. Observed in house process horchata and cold dispenser at 45*F. As per the person in charge the staff reduced the amount in dispenser after observing temperatures previously. Advised to keep in pitchers in reach in cooler next to dispenser. May also choose to use time as control. 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 cooling drawer refrigeration unit beneath grill with a digital read out of 44*F, chopped beef in side at 44-45*F, chicken 41*F and fish at 41*F. During inspection unit increased in temperature to 47*F. All food was placed in walk in cooler to keep at 41*F or lower. Advised staff to unplug, and defrost unit, plug back in and verify at 41*F. If not contact refrigeration repair to fix. Will return on of before Friday, July 18th to verify unit is able to keep food at 41*F. Corrective Action: Correct prior to re-inspection.
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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.
Apr 3, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed sleeves of single use cups stored directly on floor beneath soda fountain in dining room. Single use utensils/cups to be stored a minimum of 6 inches off floor. Corrective Action: Correct prior to next routine 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
2024
Nov 21, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jul 18, 2024Routine1 priority1 foundation1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Provided electronic copies of cooling charts for establishment
Inspector's notes
Observed employee drink on small chest freezer with scale/ Employee drinks are to be stored in an assigned break area. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.
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2-401.11 - Core: Eating, Drinking, or Using Tobacco
Inspector's notes
Observed 0 ppm chlorine based sanitizer at three compartment sink. Sanitizer for dish ware and utensils to be at 50 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection. Water was added at sanitizer was manually added and observed to be at 50 ppm.
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PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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 brushfire and chile verde salsa prepared this morning in 5 gallon containers in walk in cooler at 135*F. Containers are to deep to allow proper cooling practices. Temperature Control for Safety (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. Corrective Action: Corrected at time of inspection. Staff placed containers in ice bath to quickly cool and will also use ice paddle to assist.
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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 13, 2024Routine1 coreall corrected on siteA
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.Verbally discussed Notice of Inspection Rights with Alicia L.Emailed copy of inspection report to facility.Emailed copy of 72 hour notice with inspection.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.Award: A,Signer: Alicia Leon
Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths using quat sanitizer with less than 150 ppm residue. Sanitizer for wiping cloths to be between 150 - 400 ppm or manufacture's recommendations. Sanitizer buckets were remixed and tested at 150 ppm. Correct By: Corrected At Time Of Inspection
2023
Nov 13, 2023RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Discussed verifying cooling of foods such ad Birria and grilled meats. Provided cooling charts to the Kitchen ManagerVerbally discussed Notice of Inspection Rights with Hector O.Emailed copy of inspection report to facility.Emailed copy of 72 hour notice with inspection.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.Award: Not Participating,Signer: Hector O
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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 →