Carniceria La Super
D°2535 E Bell Rd, Phoenix 85032
Food Establishment - Eating & Drinking · Permit FD-69401
Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 24, 2026.
An inspection on Jun 29, 2026 found violations at the county's most serious (D-equivalent) level. Scores are held in the “Poor” band for 6 months after such events — until Dec 26, 2026, assuming no further incidents. How scoring works
Score over time
Inspection history10 on record
2026
Jun 29, 2026Routine5 priorityall corrected on siteD°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed raw eggs and raw chorizo stored over cooked salsas and ready to eat vegetables in the reach in cooler behind the steam table.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed employee washing and sanitizing dishes with less than 10ppm chlorine sanitizer at the 3 comp sink.
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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. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked TCS foods with internal temperature between 45-70F in the walk-in cooler with date mark of 6/28. Food items included cooked rice, cooked beans, cooked beef/chicken/pork/shrimp, and cooked sauces/broths. Food items were in large deep pots and plastic containers that were covered/sealed and/or stacked on each other. The person in charged stated all items had been cooked and placed in the walk-in for cooling on 6/28 the day before, more than 6 hours ago.
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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: All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Discussed cooling methods. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked TCS foods with internal temperatures between 90-120F at the steam table and in the heated lamp case. TCS foods included cooked meat soups/stew, fried pork belly, cooked steak, and cooked chicken. The person in charge stated the food items had been placed for hot holding 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.
Inspector's notes
Observed hot holding display case missing bottom half of the front facing exterior window covering, Observed uncovered cooked ready to eat food items displayed in the hot holding case with no physical barrier to protect food from contamination. The person in charge placed lids on the food containers and provided a temporary plastic covering over the hot case at the time of inspection. Person in charge stated the new window has been ordered for repair. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-306.11 - Priority: Food Display-Preventing Contamination by Consumers. 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.
Apr 14, 2026Re-Inspection1 coreA°
Predefined Comment: No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
Inspector's notes
Observed broken tortilla machine and tortilla press machine being stored next to walk-in cooler. Discussed with PIC is required to remove litter and articles that are not needed for the operation or maintenance of the establishment.
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6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Predefined Comments: Removal of litter and articles that are not needed for the operation or maintenance of the establishment. Corrective Action: Correct prior to next routine inspection.
Apr 2, 2026Routine1 priority1 foundation4 coreB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no employee with a Certified Food Protection Manager (CFPM) on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations, every shift and 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 food at steam table not hot holding properly; beef at 127F, Half Chicken at 114F and Beef Rind at 104F. Food was placed within the hour and reheated. Discussed with PIC that hot holding food required to be maintained at 135F+.
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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.
Inspector's notes
Observed cockroaches present in employee restroom next to back door and at 3 compartment sink. Backdoor weather-stripping seal is worn out and gap exposing to outdoor elements which can provide access for pests to enter.
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6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Predefined Comment: Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 4/13/2026.
Inspector's notes
Observed several wet wiping cloths stored on prep table. Discussed with PIC that once wiping cloths are used they must be stored in sanitizer bucket in between use.
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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 backdoor entrance with torn plastic curtains and floor tiles missing/broken, and torn plastic curtains at walk-in cooler. Discussed with PIC that that physical facility requires to be maintained in good repair at all times.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed broken tortilla machine and tortilla press machine being stored next to walk-in cooler. Discussed with PIC is required to remove litter and articles that are not needed for the operation or maintenance of the establishment. Predefined Comments: Removal of litter and articles that are not needed for the operation or maintenance of the establishment. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Observed light fixture on ceiling over food prep area and steam tables with no cover over bulb. Discussed with PIC that protective shield is required to protect food from organic matter, dirt, dust and glass falling onto food.
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6-202.11 - Core: Light Bulbs, Protective Shielding Predefined Comments: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single use articles. Corrective Action: Correct prior to next routine inspection.
2025
Oct 24, 2025Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Discussed chemical storage.
Inspector's notes
Observed two wiping cloth buckets actively being used with sanitizer concentrations exceeding 400 ppm of chlorine sanitizer. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Mar 6, 2025Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. Establishment is no longer using a non-continuous cooking process. Chicken is being cooked to 165*F and either placed in the walk-in cooler to chill or placed immediately on the grill. Reviewed proper cooking temperatures and cooling parameters.
Feb 24, 2025Routine1 foundationB°
No County legal action will result from this inspection.Reviewed proper storage order. Monitor temperature of prep table cold-holding unit behind deli and ensure datemark labels on food containers are accurate.
Inspector's notes
Observed trays of chicken thighs and drumsticks in a turned-off oven/hot-holding unit with internal temperatures of 100-110*F. Per PIC, chicken is par-cooked, cooled and then finished on the grill prior to serving. Discussed with PIC that non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Reviewed requirements for non-continuous cooking (subject to initial heating process no longer than 60 minutes; cooled according to code requirements; after cooling – held frozen or cold; prior to sale/service – cooked to at least temperatures specified for raw animal foods found in 3-401.11). Reviewed and provided guidance documents for creating written procedures. Please provide written procedures during or prior to re-inspection on 03/06/2025. Corrective Action: Correct prior to re-inspection on 03/06/2025.
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3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: 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/4616/25575/AMC-Toolbox---Cooking.
2024
Aug 16, 2024Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
Aug 6, 2024Routine1 priority1 foundationB°
No County legal action will result from this inspection.Reviewed cooling parameters (135°F to 70°F in 2 hours, then 70°F to 41°F in 4 hours, for a total of 6 hours cooling) and using methods such as ice wands and ice as an ingredient to facilitate faster cooling. Also reviewed MCESD's guidelines for creating a vomit and diarrheal incident cleanup plan.
Inspector's notes
Observed in the reach-in cooler near the front of house: tomato sauce, cooked chorizo, cooked cactus, raw chicken, tomato salsa, cooked chicken, cut cabbage, cooked shrimp, milk, meat tamales, cooked rice and raw, in-shell unpasteurized eggs. All items measured 46-50°F on a probe thermometer and had been in the cooler for more than four hours. PIC discarded all TCS items that had been improperly cold held for more than four hours. All TCS items that had been in the unit for less than four hours were moved to a properly functioning unit to cool to 41°F. 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.
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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 the reach-in cooler near the front of house to be measuring 50°F on a calibrated min-max thermometer. Reach-in cooler was holding multiple TCS items, all of which were either moved to a functioning cold-holding unit or discarded by the PIC. 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. Corrective Action: Correct prior to re-inspection on 08/16/2024.
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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.
Feb 20, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.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: Claudia Barajas
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.
- 96Antojos Y Neveria La TrampaA2535 E Bell Rd · 0 m away
- 85Birria QueenA2535 E Bell Rd · 0 m away
- 84Sushi Los NortenosC°2535 E Bell Rd · 0 m away
- 91The Garden CoffeeA°2535 E Bell Rd · 0 m away
- 78Pasteleria y Panaderia El GueroB2535 E Bell Rd · 0 m away
- 100Tala BakeryA2507 E Bell Rd · 100 m away
- 95Restaurant SinaloaB°2501 E Bell Rd · 110 m away
- 93Big BitesB2601 E Bell Rd · 120 m away
Data from Maricopa County Environmental Services public records, last checked Sep 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →