Lapicosita Fresita

13915 N Dysart Rd, El Mirage 85335

Food Establishment - Eating & Drinking · Permit FD-75330

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

County record last checked Sep 21, 2026.

Excellent

El Mirage restaurant avg: 97

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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 1, 2026RoutinecleanA

Discussed food label requirements for ice bagged on site, unlabeled packaged food items displayed for retail sale, and proper reheating procedures.

Feb 2, 2026RoutinecleanA

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

2025

Aug 27, 2025RoutinecleanA

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

Apr 2, 2025RoutinecleanA

No County legal action will result from this inspection.Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.

2024

Oct 16, 2024RoutinecleanA

Feb 26, 2024Re-InspectioncleanA°

Upon re-inspection, violation 31 [4-301.11] has been corrected. Cooler has an ambient temperature of 39.5 degrees F.No County legal action will result from this inspection.Inspection rights reviewed with Fabiola M.Inspection report emailed.Award: Re-Inspection,Signer: Fabiola Maneina

Feb 12, 2024Routine1 priority1 foundationB

This establishment received a B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection rights reviewed with Viviana S.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.Signer: Viviana Sanudo,Embargo Lbs: 22,Award: B

#22 — Proper Cold Holding TemperaturesPriority3-501.16

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. Milk, crema, sour cream, cotija cheese, whipped cream, cream cheese, and deli ham with internal temperatures between 50 degrees F and 56 degrees F cold holding in a reach-in cooler near the water station. Ambient temperature of the reach-in cooler was determined to be 49.6 degrees F by using a min/max thermometer. PIC stated that the items had been in the reach-in cooler longer than 4 hours. TCS ingredients were discarded, see embargo form. PIC will call service technician to repair the cooler. Ensure all cold holding TCS items are held at 41 degrees F or below. Correct By: Corrected At Time Of Inspection

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

Priority Foundation-4-301.11, Pf: 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. Milk, crema, sour cream, cotija cheese, whipped cream, cream cheese, and deli ham with internal temperatures between 50 degrees F and 56 degrees F cold holding in a reach-in cooler near the water station (see violation 20.) Ambient temperature of the reach-in cooler was determined to be 49.6 degrees F by using a min/max thermometer. PIC will call a repair technician for the unit and the establishment will not use the reach-in cooler until it is repaired. A re-inspection will be conducted within 10 days to verify that the unit has been repaired. Correct By: Correct Prior To Reinspection

2023

Sep 14, 2023Re-InspectioncleanA°

Upon re-inspection, all violations have been corrected.A probe thermometer has been purchased for the establishment.No County legal action will result from this inspection.Inspection report emailed.Award: Re-Inspection,Signer: Dolores Rodriguez

Sep 11, 2023Routine1 priority1 foundationB

This establishment received a B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Core-2-102.12(A), C: Certified Food Protection Manager. Each food establishment that provides open foods and/or TCS (Temperature Controlled for Safety) foods, shall have at least one (1) Certified Food Protection Manager (CFPM) on site during operation hours. Provide a Certified Food Protection Manager certificate from an ANSI approved program (see link).https://www.maricopa.gov/5114/Food-RestaurantsInspection conducted with Spanish Liaison RS#1479.Inspection rights reviewed with Dolores R.Inspection report emailed.Discussed date marking and food storage.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: B,Food Manager Licenses: 0,Signer: Dolores Rodriguez

#21 — Proper Hot Holding TemperaturesPriority3-501.16

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. Nacho cheese with an internal temperature between 118 degrees F and 122 degrees F was hot holding in nacho cheese warmer on the counter across from the cash register. PIC stated the nacho cheese was reheated in the microwave and then placed into cheese warmer approximately one hour before inspectors arrival. Temperatures were not verified in the reheating process. PIC reheated the cheese to 165 degrees F in the microwave and then placed into the cheese warmer. Reviewed reheating and hot holding procedures with the PIC. Ensure all hot holding TCS items are held at 135 degrees F or above. Correct By: Corrected At Time Of Inspection

#36 — Thermometers Provided and AccuratePriority foundation4-302.12

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices. Establishment does not have a probing food thermometer to check cold holding or hot holding TCS items. A reinspection will occur within 10 days to verify that a probe thermometer has been purchased for the establishment. Correct By: Correct Prior To Reinspection

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Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →