Carniceria Ponderosa
A2340 E Union Hills Dr, Phoenix 85024
Food Establishment - Eating & Drinking · Permit FD-75542
Score based on 12 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Score over time
Inspection history12 on record
2026
Jun 29, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jan 12, 2026Routine1 priority1 foundation3 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed open cans of soda stored on the prep table of the bakery section and on the prep table next to floor mixer.
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2-401.11 - Core: Eating, Drinking, or Using Tobacco Predefined Comment: PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Predefined Comment: 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.
Inspector's notes
Observed no paper towels or other hand drying provision at the handwash sink by the cook line.
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6-301.12 - Priority Foundation: Hand Drying Provision. 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. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed stacked containers of cooked beans with internal temperature between 47-54F on the bottom shelf of a storage rack in the walk-in cooler. Containers were date marked 1/11 and the person in charge confirmed the beans were cooked and placed in the walk in cooler the day before, more than 6 hours. The beans were embargoed for improper cooling at the time of inspection.
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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. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed raw chicharron hanging from speed rack with the ends of the chicharron in direct contact with the floor in the walk-in cooler.
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3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Person in charge discarded the ends of the chicharron at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed accumulation of food debris on the floor in the walk-in cooler, build of food splatter/residues on the walls of the walk-in cooler, accumulation of food splatter/debris on door handles and sided of the prep cooler by the deli hot case, build up of organic matter in the filters of the ventilation hood at the grill on the cook line, and accumulation of grease and other spoilage behind equipment on the cook line.
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6-501.12 - Core: Cleaning, Frequency and Restrictions Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed pooled gray water in area of broken/unsealed tile at the corner of the cook line. Observed unsealed gap between sides of the mop sink and wall with accumulation of organic matter in the gap. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
2025
Sep 26, 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.
Sep 18, 2025Routine1 priority2 foundationB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.
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2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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/4125/Food-SafetyOperator-Resources. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection.
Inspector's notes
Observed cooked rice with internal temperature of 60F stored in a deep plastic bin covered with plastic wrap and date mark of 9/17/25. The person in charge stated the rice had been cooked and placed for cooling the night before, more than 6 hours.
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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. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed establishment serve raw marinated shrimp ceviche but does not have the disclosure portion of the consumer advisory posted.
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3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Predefined Comment: Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Predefined Comment: Must provide complete approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection.
Jul 17, 2025Routine2 priority3 foundation3 coreD°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
2nd Repeat Violation. Observed no certified food protection manger onsite at the time of inspection.
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Repeat Violation 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 plastic food container and roll of aluminum foil stored inside the the hand wash sink and on top of the physical barriers blocking access to the faucet. The person in charge removed all items from the hand wash sink at the time of operation.
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Repeat Violation 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: 2nd Repeat Violation. Observed no hand soap at the hand wash sink by the cook line. The person in charge placed hand soap at the hand wash sink at the time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Predefined Comment: PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
2nd repeat Violation. Observed cooked carnitas with internal temperature between 55-62F in the walk-in cooler. The container of carnitas did not have a date mark and the person in charge stated the carnitas were likely cooked and placed for cooling the night before, more than 6 hours ago. Discussed cooling times and temperatures, the carnitas were embargoed at the time of inspection.
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Repeat Violation 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: 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. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed numerous cooked TCS food items with internal temperatures between 90 -120F stored inside the hot case, on a prep table by the cook line, and on top of a cooktop that was turned off. TCS food items included cooked beans, cooked chicken, sauteed onions/whole peppers, cooked pig skin, cooked carnitas, cooked chorizo sausage, cooked pork ribs, and cooked tripe. Observed cooked chicharon with internal temperatures 90-113F stored in an hot case with broken/missing door. The person in charge stated all food items had been prepared less than 4 hours and reheated all food itmes to 165F before returning to hot holding. 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.
Inspector's notes
Observed container with cooked chicharon with no date mark and container with cooked carnitas and incorrect date mark. The person in charge discarded the cooked chicharon and placed the correct date label on the carnitas at the the time of inspection.
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3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed chicharon hot case not able to maintiain minimum ambient hot holding temperature due to broken/missing door to maintain enclosure and heat retention. The person in charge discontinued use of the hot case for hot holding pending repairs at the time of 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. Predefined Comment: Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above. Corrective Action: Corrected at time of inspection. 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. Addl Notes: Observed cooked carnitas with internal temperature between 95-105 stored in a deep container and tightly covered with aluminum foil on the bottom shelf of the walk-in cooler. The person in charge stated the carnitas had been cooked less than 1 hour ago and removed the aluminum foil to continue cooling. Predefined Comment: 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.
Inspector's notes
Observed pots of cooking oil and roasted tomatoes stored directly on floor by the cook line. Discussed protecting from contamination in clean, dry location 6 inches above floor. The person in charge moved the container off the floor at the time of inspection. Corrective Action: Corrected at time of inspection.
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3-305.11 - Core: Food Storage - Preventing Contamination from the Premises
Inspector's notes
Observed employees storing open pack of cigarettes on a shelf next to the the hot deli case and the hand wash sink. Discussed use and storage in designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur. The person in charge removed the pack of cigarettes to be properly stored at the time of inspection. Corrective Action: Corrected at time of inspection.
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6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking
Apr 9, 2025Re-Inspection1 coreA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Inspector's notes
Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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
Mar 27, 2025Routine4 priority3 foundation1 coreD°
Predefined Comment: No County legal action will result from this inspection.Provided time as a control procedures and logs for chicharrones as well as backflow prevention requirements for using hose with spray nozzle.
Inspector's notes
No handsoap available at main handwashing sink in back shared kitchen and meat market area. Person in charge provided soap from retail area.
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6-301.11 - Priority Foundation: 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. Predefined Comment: PIC provided soap for handwash sink at time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.
Inspector's notes
No certified food manager onsite, staff could not answer food safety questions, and multiple priority violations were observed during inspection.
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2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Predefined Comment: A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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
Inspector's notes
Lettuce heads in walk-in refrigerator found with brown liquid and heavily withered. Person in charge discarded lettuce.
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PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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. Predefined Comment: All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed kitchen employee wash and rinse pot with sprayer but not sanitize then place pot to be used as clean. Discussed washing, rinse, and sanitizing. Employee instructed staff to set up sink and properly wash, rinse, and sanitize pot.
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PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked green salsa in large pot in walk-in cooler at 69 to 70 deg F, per employee salsa was cooked and placed for cooling the night before. Person in charge discarded salsa.
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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: 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. Corrective Action: Corrected at time of inspection.
Inspector's notes
Raw ceviche served for sale, but no consumer advisory available at an points of sale in reach-in or food area.
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3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Predefined Comment: Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Predefined Comment: Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection.
Inspector's notes
Observed long hose with attached spray nozzle in-use without proper back flow prevention on mop sink faucet (mop faucet has broken AVB). Employee removed hose and will only use sink faucet without hose or nozzle. Discussed ensuring proper backflow is installed if spray hose will be used. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required
2024
Oct 14, 2024Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed cooked quartered chicken stacked 4-5 inches high above the pan reading temperature at 125F, in hot holding warmer food display. Discussed with PIC that it is best to have chicken stacked up to pan level, reheated half to 165F and other half cooled down to 41F. PIC had employee get another pan and readjust level.
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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. Corrective Action: Corrected at time of inspection.
May 2, 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. Emailed report and confirmed. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permitinvoice(s) to permittees. We need a current and accurate email address on file to ensure you receive acopy 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: SANTIAGO GARCIA
Jan 2, 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. Emailed report and confirmed. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permitinvoice(s) to permittees. We need a current and accurate email address on file to ensure you receive acopy 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: CARLOS PORTILLO
2023
Sep 26, 2023Re-InspectioncleanA°
Upon re-inspection, all violations have been corrected.No County legal action will result from this inspection.Award: Re-Inspection,Review Complete: CHECKED,Review Notes: DC - MB missing legal comment,Signer: ERIKA GAMEZ
Sep 20, 2023Routine2 priority1 foundationC
This establishment received a (n) ___C Grade and had _2__ Priority, __1_ Priority Foundation violations on this inspection. No County legal action will result from this inspection. Emailed report and confirmed. Inspection conducted with R.S. #1131.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permitinvoice(s) to permittees. We need a current and accurate email address on file to ensure you receive acopy 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: C,Embargo Lbs: 9,Review Complete: CHECKED,Review Notes: RA - MB,Signer: ERIKA GAMEZ
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. Cooked Spanish rice, pico de gallo, guacamole with tomatoes inside small reach in cooler next to hot hold case temped at 67F to 70F with thermocouple for more than 4 hours per employee. Employee disposed of items and plugged in reach in cooler. Utilize walk in cooler until reach in maintains temperature of 41F. Discussed importance of maintaining TCS foods at 41F to prevent foodborne illness. Correct By: Corrected At Time Of Inspection
Priority Foundation-7-102.11, Pf: Common Name-Working Containers. Spray bottle containing degreaser stored above mop sink without benefit of label. Employee labeled spray bottle. Discussed importance of labeling all chemicals used in facility. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required. Missing hose bib backflow prevention device on hose bib at mop sink with hose attached and pistol grip sprayer on the end of the hose. Hose and pistol grip were laying in mop sink under pressure with water turned on. Employee turned off water and disconnected hose. Install hose bib backflow prevention device or use shorter hose that hangs above mop sink providing required air gap. Correct By: Correct Prior To Reinspection
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.
- 100Panda ExpressA2388 E Union Hills Dr · 40 m away
- 90The Candy StoreB°18613 N Cave Creek Rd · 100 m away
- 100QuikTripA°2450 E Union Hills Dr · 200 m away
- 94Filiberto's Mexican FoodB2439 E Union Hills Dr · 230 m away
- 100Albertson'sA°18411 N Cave Creek Rd · 300 m away
- 84Kings DonerC18409 N Cave Creek Rd · 340 m away
- 97NAMI Korean KitchenA19401 N Cave Creek Rd · 780 m away
- 88SubwayB19401 N Cave Creek Rd · 780 m away
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 →