Las Delicias Restaurant

A°

2446 W Hadley St, Phoenix 85009

Food Establishment - Eating & Drinking · Permit FD-82945

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

County record last checked Sep 21, 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

May 14, 2026Re-InspectioncleanA°

Predefined Comment: No County legal action will result from this inspection.Verified temperature at 41*F or below for walk-in refrigeration at time of Re-inspection. Compliance verified on today's date.

May 12, 2026Routine1 priority1 foundationB°

Predefined Comment: No County legal action will result from this inspection.A re-inspection will be conducted on 5/15/26 to verify refrigeration at 41*F or below.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Internal temperature at 47*F for chicken broth stored in walk-in refrigeration unit and internal temperature of unit at 50*F for Sour Cream. Per operator, 41*F or below at walk-in refrigeration was verified earlier in the day prior to produce delivery that arrived at 8am this morning. Operator had door to walk-in refrigeration open for longer than 1hour. Operator was instructed to relocate all Time/temperature control for safety (TCS) foods at time of inspection. Discussed with operator to discontinue storing TCS foods in unit until 41*F or below has been verified. A re-inspection will be conducted by 05/15/26. 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

Ambient temperature of 50*F for walk-in refrigeration unit. Discussed with operator refrigeration shall be repaired to maintain 41*F or below. Operator has enough cooler capacity to operate safely until Friday. Operator was instructed to limit food deliveries and operator was instructed to postpone cooler operations or limit menu. A re-inspection will be conducted by 05/15/26. Corrective Action: Correct prior to re-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.

Jan 21, 2026RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.

2025

Oct 9, 2025RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Discussed with operator date marking for Time/temperature control for safety (TCS) frozen food items. Predefined Comment: No violations noted at time of inspection.

Jun 11, 2025RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.

Mar 14, 2025Re-InspectioncleanA°

Predefined Comment: No County legal action will result from this inspection.Operator provided photo showing installation of hand wash sink adjacent to 3-compartment sink.

Mar 13, 2025Routine1 foundationB

Predefined Comment: No County legal action will result from this inspection.Discussed legible common name for any toxic chemicals. Follow-up required for verification of hand wash sink.

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation5-203.11

Inspector's notes

Observed missing hand wash sink in food establishment at kitchen area. Per operator, hand wash sink was temporarily removed due to replacement of like for like tile in wall. Food preparation sink is being temporarily used as hand wash sink. Instructed operator that temporary hand sink must only be used for hand washing and no food preparation. Sanitizing basin of three compartment sink can be used as a temporary food preparation sink. Hand wash sink must be replaced, a follow-up is required for verification of adequate designated hand sink. Corrective Action: Correct prior to re-inspection.

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5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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.

2024

Nov 12, 2024RoutinecleanA

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

Sep 3, 2024RoutinecleanA

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

Apr 10, 2024RoutinecleanA

This establishment received an A Grade and had 0 Priority and 0 Priority Foundation violations on this inspection.No violations noted at time of inspection.Inspection report e-mailed and printed.Reviewed cooling methods with person in charge (PIC). Provided English and Spanish cooling methods handouts via e-mail. Recommended use of ice as an ingredient or an ice paddle to facilitate cooling process for soups. Establishment is not currently using Time as Control policy posted on wall.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,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Hatchly Cuevas

2023

Sep 13, 2023Routine1 priority1 foundationall corrected on siteB

This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.Discussed proper thawing methods, and cooling with PIC.Report emailed to PIC.No County legal action will result from this inspection.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: B,Embargo Lbs: 57,Food Manager Licenses: 1,Signer: Bryan L.

#23 — Proper Date Marking and DispositionPriority3-501.18

PRIORITY VIOLATION-3-501.18, P: 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. >>> Observed large container of red salsa with discard date of 9/7/2023 and large container of green salsa with discard date of 9/8/2023 in walk-in cooler. Also observed large bucket of pickled vegetables with a discard date of 9/12/2023. PIC stated that the vegetables are cooked prior to being placed in vinegar to begin the pickling process. PIC voluntarily discarded all food items at time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation3-501.15

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. >>> Observed deep pot of cooked salsa at 73-77'F on bottom shelf of walk in cooler. Per PIC, the salsa was cooked less than 2 hours prior to inspection and is in the process of cooling. Discussed proper cooling methods with the PIC. The salsa was transferred to top shelf of the walk in cooler in shallow, uncovered pans to allow for proper cooling at the time of inspection. PIC also stated that they cool their mixed vegetables (curtido) prior to pickling in vinegar at ambient temperature in large batches. All items should be cooled in uncovered, shallow pans in the walk-in cooler to allow for proper air flow, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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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 →