La Michoacana
A8987 W Olive Ave, Peoria 85345
Food Establishment - Eating & Drinking · Permit FD-83026
Score based on 7 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 22, 2026.
Score over time
Inspection history8 on record
2026
Jun 22, 2026Routine1 coreA
No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
Show full county text
Observed weather seal on backdoor is worn and outdoors is exposed. Discussed with PIC that barrier is required to prevent pests from entering facility. Establishment must be maintained free of pests, and all pest control measures must be maintained. 6-202.15 - Core: Outer Openings, Protected
Feb 18, 2026RoutinecleanA
No County legal action will result from this inspection.
2025
Aug 5, 2025RoutinecleanA
No County legal action will result from this inspection.
Mar 31, 2025Routine1 priority2 foundation1 coreB
No County legal action will result from this inspection.Discussed how to wash hands. 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.
Inspector's notes
Observed a can of pesticide stored near the water heater in the back area. Discussed with person in charge that pesticide can only be applied by a certified pest control applicator. 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. Corrective Action: Corrected at time of inspection.
Show full county text
7-202.11 - Priority Foundation: Restriction-Presence and Use
Inspector's notes
Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Discussed with person in charge to acquire their CFPM. 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.
Show full county text
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
Observed no paper towels or other hand drying provision available at the main handwashing sink in the front counter service area. Person in charge promptly refilled the empty paper towel roll. 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.
Show full county text
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.
Inspector's notes
Observed a hot holding unit filled with nacho cheese sauce that was hot holding according to the person in charge. The internal temperature of the nacho cheese as measured using a probe thermometer was holding at 129°F. According to the person in charge, the cheese had been in the unit for just under 1 hour. The nacho cheese sauce was promptly reheated to 165°F in the microwave. Discussed with person in charge that foods that are hot holding must be hot held at a minimum temperature of 135°F or higher. Discussed with person in charge that foods that come out of a commercially sealed package such as a can only needs to be reheated to 135°F for hot holding. 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.
Show full county text
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.
2024
Jul 17, 2024Re-Inspection1 coreA°
No County legal action will result from this inspection.Upon reinspection, all violations due for correction have been corrected. Person in charge has acquired the appropriate sanitizer testing strips for their sanitizer. Verified during reinspection.
Inspector's notes
Please ensure that a certified food protection manager is present during normal business hours. 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.
Show full county text
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
Jul 3, 2024Routine1 priority1 foundation1 coreB
No County legal action will result from this inspection.
Inspector's notes
Please ensure that a certified food protection manager is present during normal business hours. 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.
Show full county text
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
Observed container of nacho cheese hot holding in a hot holding unit with an internal temperature of 126° F as measured using a probe thermometer. Per the person in charge, the nacho cheese had been in the unit for 1 hour. The person in charge reheated the nacho cheese to 165° F and placed it back in the hot holding unit. 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.
Show full county text
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 no test strips available for the chlorine sanitizer solution at the establishment. Inspector used personal test strips to verify that the concentration of the sanitizer was within the appropriate range of 50-100 ppm and the sanitizer was within the appropriate range for chlorine. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A re-inspection will occur in 10 days or no later than July 11th, 2024. Corrective Action: Correct prior to re-inspection.
Show full county text
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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.
Jan 30, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed sanitizers.No County legal action will result from this inspection.Emailed report to person in charge (PIC).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,Food Manager Licenses: 1,Signer: Ana L.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 97SubwayA8987 W Olive Ave · 0 m away
- 95Best ChinaA8987 W Olive Ave · 0 m away
- 98WingstopA8987 W Olive Ave · 0 m away
- 97Papa John's PizzaA8987 W Olive Ave · 0 m away
- 98Tacos Al Pastor AZA8987 W Olive Ave · 0 m away
- 97Filiberto's Mexican FoodA9039 W Olive Ave · 70 m away
- 98Water Ice & MoreA8995 W Olive Ave · 80 m away
- 99Fry's Food StoresA9043 W Olive Ave · 120 m away
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 →