Unos Tacos Y Birria
B°1859 S Stapley Dr, Mesa 85204
Food Establishment - Eating & Drinking · Permit FD-81312
Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 18, 2026.
Score over time
Inspection history9 on record
2026
Aug 18, 2026Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed at the back of the kitchen a fly ribbon hanging from the ceiling directly above prepping area. PIC removed fly trap at time of inspection. Corrective Action: Corrected at time of inspection.
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6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence
Apr 23, 2026Routine2 foundationall corrected on siteB°
Inspector answered in Spanish any questions that employees had in relation with Food code/polices and proper habits inside the kitchen area.Predefined Comment: No County legal action will result from this inspection.Copy of inspection provided to PIC via email.
Inspector's notes
Observed washing station next to the 3 compartment sink that had multiple utensils inside the basin. Per PIC, that sink is meant for produce only. PIC organized washing station area and removed any unnecessary items at time of inspection. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed at the back of the kitchen, next to the ice machine an unlabeled chemical spray bottle. Per PIC, the spray bottle contained degreaser. PIC labeled chemical container at time of inspection. Corrective Action: Corrected at time of inspection.
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7-102.11 - Priority Foundation: Common Name-Working Containers
2025
Aug 5, 2025Routine2 priority1 foundation2 coreC°
report emailed.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed in the back food prep. kitchen, close to the mop basin. multiple sprayer bottles of pesticides/insecticide. reviewed utilizing a certified pest control service. manager discarded all insecticide cans. Corrective Action: Corrected at time of inspection.
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7-202.11 - Priority Foundation: Restriction-Presence and Use
Inspector's notes
observed the sanitizer final basin in use at 0 ppm. discussed the manual ware washing sanitizer chlorine requirement. manager drained and refilled chlorine. 50 ppm established. Corrective Action: Corrected at time of inspection.
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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 in the front service area. open trays of soft shredded cheese, left out. temperatures registering 58-72 deg f . discussed the proper cold holding for the onsite tcs food. suggested to keep excess tcs food back in the walk-in cooler. use of ice methos and smaller shallower metal food coolers reviewed. manager discarded cheese/removed. also a pan of on sit prepared guac dip and sour creme portioned packets at 45-51 deg f in the front service cooler. please ensure tcs food is kept at 41 deg f .
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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 some wet wiping towels were left on the food prep. counters. also checked the sanitizer in the front service kitchen station. noted at 0 ppm. showed facility manager. all drained and refilled. chlorine at 50 ppm established. manager provided a coaching to food staff regarding the wiping towels and how to mix sanitizer. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Inspector's notes
observed in the back room , ware washing racks above the 3-compartment basin, some washed food pans stacked atop each other still wet. also, some of the food pans had old date marking stickers adhered to food pans. proper pre-scrubbing and proper air drying for the onsite manual ware washing reviewed, manager removed all. rescrubbed and sanitized/airdried. manager provided coaching to dishwashing staff. Corrective Action: Corrected at time of inspection.
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4-901.11 - Core: Equipment and Utensils, Air-Drying Required
Apr 28, 2025RoutinecleanA°
report emailed to managerPredefined Comment: No County legal action will result from this inspection.
Jan 21, 2025Routine1 priority2 coreB°
report emailed to manager on dutyPredefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed a pan of raw chicken placed on the shelves above steak. discussed with manager on duty. manager relocated raw chicken to the lowest shelf. corrected Corrective Action: Corrected at time of inspection.
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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. 3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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.
Inspector's notes
observed sprayer bottles for insecticide , placed in the back food storage area. informed PIC to utilize a certified pest control facility. manager discarded spray bottles. corrected. Corrective Action: Corrected at time of inspection.
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Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. PRIORITY VIOLATION-7-202.12 (A-B) - Priority: Conditions of Use
Inspector's notes
observed some spray bottle filled with liquid red filled. per manager, it is food coloring. suggested to label ingredients. manager labeled spray filled bottle. corrected Corrective Action: Corrected at time of inspection.
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Predefined Comment: All bulk food items not easily identifiable must be labeled with common name of food. 3-302.12 - Core: Food Storage Containers Identified with Common Name of Food
2024
Sep 4, 2024Routine3 priority2 coreD°
report emailed to email on file. MCESD food temperature guidelines reviewed. a copy providedPredefined Comment: No County legal action will result from this inspection.
Inspector's notes
observed in the cookline steam tables pans of cooked shredded beef , left open at 112-124 deg f . reviewed with the facility manager. manager removed all pans . all reheated to 165 deg f during the inspection. corrected
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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. 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 in the front service station tortilla cooler, multiple bags of soft cheese, temperatures at 52-54 deg f . informed manager . all relocated to the walk-in cooler. also onsite prepared Guac.dip , temperature at 75 deg f , left in the cookline food drawers under the grilling station. showed manager. manager removed. please ensure rte/tcs is kept at 41 deg f . MCESD temperatures reviewed.
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Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: 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. 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 in the facility walk-in cooler, pans of cooked beans, dated 8-26. reviewed with facility manager. manager discarded the 2 pans of beans. also on site prepared tomato based salsa labeled 8-26, and 8-27. MCESD use by date for the rte/tcs reviewed. manager discarded. see embargo.
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Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.
Inspector's notes
at the front food prep. station. inquired staff regarding the onsite thermometer. staff found a digital food thermometer. , not working. manager went to store, obtained a battery for the thermometer. corrected
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Predefined Comment: Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. 4-204.112 (A-D) - Core: Temperature Measuring Devices-Functionality
Inspector's notes
observed in the back food prep. stations, multiple wet wiping cloth were left on the food prep. counters. also checked one of the towel sanitizer buckets. noted at 0 ppm. informed manager on duty. manager removed all wet wiping towels. proper chlorine at 50 ppm established for the cookline and the food prep. back kitchen. corrected.
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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. 3-304.14 - Core: Wiping Cloths, Use Limitation
May 22, 2024RoutinecleanA
This establishment received an A award, and had 0_ Priority, _0 Priority Foundation on this inspection.No County legal action will result from this inspection.report emailed. facility manager emails were updated in AMO. 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Embargo Lbs: 0,Signer: Mrs. Jazmin-manager on duty
Feb 6, 2024RoutinecleanA
This establishment received an A award, and had 0_ Priority, _0 Priority Foundation on this inspection.No County legal action will result from this inspection.report emailed. facility manager emails were updated in AMO. 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Embargo Lbs: 0,Signer: Hiram-manager on duty
2023
Aug 4, 2023Routine1 priorityB°
This establishment is not participating in the award program at this time and had _1 Priority,0 _ Priority Foundation violations on this inspection.No County legal action will result from this inspection.report emailed. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.A pattern of non-compliance for Priority violation # [20 ], [3-501.16] has been noted during this inspection. The person in charge declined the opportunity to attend the Department’s Active Managerial Control Class.Core-2-102.12(A), C: Certified Food Protection Manager****************spoke to kitchen manager regarding the online food manager course resources. per facility kitchen manager, 3 of th facility kitchen staff are signed up to attend the course. resources on esd.maricopa.gov reviewed.Award: Not Participating,Review Complete: CHECKED,Review Notes: DC-RLC corrected violation 23,Signer: Ernesto-manager
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.*****************observed at the cookline/grill area, food prep. counter right side of the grill, open pan of shredded soft chees and cut /diced veggies, cilantro/onions, left on the food counter. informed kitchen staff regarding the shredded chees temp at 59 deg f , and diced pan of veggies at 69 deg f . Guacamole dip left out near the front grill area, at 72 deg f staff removed all rte/tcs left out. suggested to utilize ice pan with smaller shallower food pans with lids as needed to assure rte/tcs is kept at 41 deg f . time as a food safety control provision also reviewed with staff, spoke to facility certified food manager via phone. Department 4hours department time as a measure of food safety control reviewed, copy provided. :
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Data from Maricopa County Environmental Services public records, last checked Sep 18, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →