Restaurant Sinaloa

B°

2501 E Bell Rd, Phoenix 85032

Food Establishment - Eating & Drinking · Permit FD-72596

Score based on 11 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 22, 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 history11 on record

2026

Jun 2, 2026Routine1 foundation1 coreall corrected on siteB°

No County legal action will result from this inspection.Observed recently installed mechanical dishwasher not in use at the bar area at the time of inspection and provided information to apply for a minor remodel if the establishment wishes to use mechanical dishwasher. Discussed with PIC, ensuring food produced by Restaurant Sinaloa Inc is only sold to owners under the same entity and if food is sold to other businesses without the same owners/ agents, a food production permit is obtained prior to doing so.

#14 — Required Records Available: Shellstock Tags, Parasite DestructionPriority foundation3-203.12

Inspector's notes

Observed <20 shellstock tags without the date recorded when the last shellstock from the container was sold. The date when the last shellstock from container is sold or served shall be recorded on the tag or label and maintained in chronological order for 90 days onsite. Provided handout for wet storage of live aquatic animals and instructed PIC to ensure dates are written on the shellstock tags once the last one from the container is sold. Corrective Action: Corrected at time of inspection.

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3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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.

#35 — Approved Thawing Methods UsedCore3-501.13

Inspector's notes

Observed fish thawing in still water in prep sink at the time of inspection. 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 turned on at the time of inspection. Corrective Action: Corrected at time of inspection.

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3-501.13 - Core: Thawing

Jan 12, 2026Routine1 coreA°

Predefined Comment: No County legal action will result from this inspection.Discussed with PIC: in-use utensil storage, ice machine cleaning frequency, grease container maintenance outside, date marking

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

Observed no certified food manager onsite at the time of inspection. 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.

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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

2025

Oct 30, 2025Routine1 foundation1 coreB°

No County legal action will result from this inspection.Reviewed proper food storage order.

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedPriority foundation4-202.11

Inspector's notes

Observed rough, pitted molcajetes being used to serve food to customers with tin foil wrapped inside of them to ensure TCS food is not in contact with the bowls themselves. Discussed with PIC that all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. The PIC proposed switching to metal or smooth insert bowls to be placed inside the molcajetes to create a proper food-contact surface. 2nd Repeat Violation. Corrective Action: Corrected at time of inspection.

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4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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.

#51 — Plumbing Installed; Proper Backflow DevicesCore5-205.15

Inspector's notes

Observed a leaky nozzle located back of house underneath the 3 compartment sink and a leaky handwashing sink valve right next to the prep sink. Must repair all plumbing to a state of good repair prior to next routine inspection. PIC stated they have work order in already for the leaks. Corrective Action: Correct prior to next routine inspection.

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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained

May 29, 2025Routine1 foundationall corrected on siteB°

No County legal action will result from this inspection.Reviewed proper food storage order.

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedPriority foundation4-202.11

Inspector's notes

Observed rough, pitted molcajetes being used to serve food to customers. Discussed with PIC that all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed with PIC discontinuing use of rough molcajetes and switching to smooth, plastic molcajetes to ensure food contact surfaces are non-absorbent and easily cleanable. Corrective Action: Corrected at time of inspection.

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Jan 14, 2025RoutinecleanA

No County legal action will result from this inspection.Discussion included: appropriate chlorine sanitizer concentration; avoiding use of rough molcajetes to prevent the migration of deleterious materials.

2024

Sep 11, 2024Routine1 coreA

No County legal action will result from this inspection.Establishment has installed a handwashing sink in the mop sink/storage area where the additional ice machine is being used. Discussed using smooth, non-porous molcajetes for cooking and serving food instead of foil-covered rough, porous molcajetes to ensure that the molcajetes are easily cleanable to prevent the growth of pathogenic bacteria.

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

No Certified Food Protection Manager certificate was available for verification. PIC said they had taken the Certified Food Protection Manager exam and was waiting for the certificate in the mail. Please provide this information prior to next routine inspection. 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.

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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

Jun 28, 2024Re-Inspection2 coreA°

No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

PIC stated that no one on-site had a Certified Food Protection Manager Certificate. Discussed with PIC that at least one person with a Certified Food Protection Manager Certificate needs to be on-site at all hours of operation. 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

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

Inspector's notes

Observed in the walk-in freezer a box of frozen tilapia sitting on the floor. Told PIC to put the frozen tilapia on a shelf off of the floor. Discussed with PIC that all food should be kept at least 6 inches off of the floor to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

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

Jun 19, 2024Routine2 priority1 foundation2 coreC°

No County legal action will result from this inspection.Observed ice machine in the outdoor storage area where the mopsink is located. Per PIC the ice machine is used as an extra ice machine. Discussed with PIC that a handsink should be provided in the storage area if the ice machine is to be used. Submit for a remodel with Maricopa County and install handsink by next routine inspection. Discussed with PIC replacing porous molcajetes with non-porous molcajetes so that they can be properly sanitized.

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

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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

#15 — Food Separated and ProtectedPriority3-302.11

Inspector's notes

Observed in the walk-in cooler a tray of bagged, raw chicken breasts sitting on top of a box of raw, unpasteurized in-shell eggs. Had PIC move the box of eggs above the raw chicken breasts. Discussed with PIC that raw chicken should be stored below raw eggs to prevent cross-contamination from the raw chicken. Corrective Action: Corrected at time of inspection.

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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.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed in the prep table containers of pico de gallo and cooked green chilies both at 45°F. Per PIC both the pico de gallo and green chilies had been in the units for 1.5 hours. Had PIC put the pico de gallo and green chilies in the walk-in to cool to 41°F. Additionally observed two containers of shredded cheese in the reach-in portion of the prep table at 50°F. Per PIC the cheese had been in the unit since the previous day. Had PIC dispose of the shredded cheese. Discussed with PIC that time/temperature control for safety (TCS) foods should be kept at 41°F or below to prevent bacterial growth. 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.

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation4-301.11

Inspector's notes

Observed left-most reach-in cooler portion of prep table at 46°F. The unit was holding various TCS foods. Instructed PIC to call maintenance to service the unit. Discussed with PIC that cold-holding units holding TCS foods should be kept at 41°F or below or as needed to hold TCS items at 41°F or below. Corrective Action: Correct prior to re-inspection on 06/28/2024.

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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.

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

Inspector's notes

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

Jan 25, 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. 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: Alberto Gamez

2023

Nov 21, 2023RoutinecleanA

Aug 7, 2023Routine1 coreall corrected on siteA

This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.2-102.12(A), C -Certified Food Protection Manager - No certified food manager certificate available for verification. Please provide this information prior to next routine inspection.No County legal action will result from this inspection. Report emailed.El Departamento de Servicios Ambientales comenzara a mandar las tarjetas de permiso(s) y las facturas del permiso(s) a través de correo electrónico en los siguientes meses. Necesitamos verificar que tenemos el correo electrónico actual y preciso en el sistema para asegurarnos que usted reciba su copia de la tarjeta de permiso(s) y facturas al renovar. Si no estás seguro si tenemos el correo electrónico actual y correcto, usted puede: • Contactar a su inspector usando el número de teléfono o correo electrónico escrito en el ultimo reporte de su inspección para revisar, o • Contactar el Departamento directamente usando los siguientes correos electrónicos, dependiendo en la categoría de su instalación, o Envquickservicerestaurants@maricopa.gov (Instalaciones de comida rápida)o Envfullservicerestaurants@maricopa.gov (Instalaciones de restaurantes de servicio completo) o Envretailgrocery@maricopa.gov (Instalaciones tales como supermercados y mercados minoristas de alimentos) o Envspecialtyprograms@maricopa.gov (Comida móvil/Eventos especiales/Revisión del plan) Nota: Si usted necesita actualizar su correo electrónico y/u otra información del contacto, por favor envié 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 o llame al 602-506-6824.Award: A,Signer: Alberto Gamez

#6 — Proper Eating, Tasting, Drinking, or Tobacco UseCore2-401.11

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employees with drink cups outside of a designated area. Ensure that employee food and drinks are kept separated and in a designated area away from service food. The PIC moved the drinks and discussed the proper placement of employee drinks. Correct By: Corrected At Time Of Inspection

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Data from Maricopa County Environmental Services public records, last checked Sep 22, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →