Taqueria Chicali Mexican Grill
A7730 W Indian School Rd, Phoenix 85033
Food Establishment - Eating & Drinking · Permit FD-83281
Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 17, 2026.
Score over time
Inspection history12 on record
2026
Jul 28, 2026Routine1 coreA
No County legal action will result from this inspection.Discussed electrical fly trapping devices.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed meat being thawed on a rack in ambient temperature. Discussed with PIC that All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. 3-501.13 - Core: Thawing
Feb 25, 2026RoutinecleanA
No County legal action will result from this inspection.Discussed fixing loose handwashing sink to wall near cook line.
2025
Oct 30, 2025Routine1 priority2 coreall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed a large plastic tub of red salsa in the walk-in cooler with a date mark of 10/23. According to the date mark on the container of salsa, the salsa should have been disposed of on 10/29. The bucket of salsa was embargoed at time of inspection (see embargo form). 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). Corrective Action: Corrected at time of inspection.
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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
Observed a large, approximately 8-inches deep unlidded plastic container of salsa inside of the walk-in cooler. The internal temperature as measured using a probe thermometer was at 58°F and according to the person in charge the salsa had been produced within 30 minutes of the start of the inspection. The cooling salsa was transferred to a wide, flat shallow pan and left uncovered and placed up high inside of the walk-in cooler so it could finish cooling. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed several dishes that were stacked and stored at the clean dishes rack. Upon separation of the stacked dishes, water was observed coming out from between the stacked dishes. The person in charge separated the wet dishes so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.
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4-901.11 - Core: Equipment and Utensils, Air-Drying Required
Aug 26, 2025Routine2 coreA°
No County legal action will result from this inspection.Discussed cooling containers and pesticides.
Inspector's notes
Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Person in charge is actively working towards acquiring 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.
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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
Observed a dough scraper that was stored between the wall and a prep table in the back kitchen area. Person in charge removed the dough scraper from the area and returned it to the 3-compartment sink to be washed, rinsed and sanitized. Discussed with person in charge that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Apr 28, 2025Routine1 priority3 coreB
No County legal action will result from this inspection.Discussed meat slicer and sanitizer testing strips. 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
Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Person in charge is currently working towards acquiring 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.
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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
Observed container of raw shell eggs stored above ready-to-eat (RTE) foods such as an open container of avocado salsa, radishes and green salsa inside of the walk-in cooler and observed a container of raw beef stored above a box of RTE tomatoes also inside of the walk-in cooler. Person in charge relocated the raw foods in the walk-in cooler based on final cooking temperatures. Discussed with person in charge that all raw animal proteins are always stored below RTE foods. 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. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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 a large, deep bucket of roasted tomatoes and jalapenos sitting uncovered up high inside of the walk-in cooler that had just been cooked and began cooling prior to the start of the inspection according to the person in charge (PIC). It was observed that the thickness of the food in the bucket was approximately 7-8 inches deep. The internal temperature of the roasted tomatoes and jalapenos as measured using a probe thermometer was 145°F. Discussed with person in charge that a wide, flat, shallow (less than 4 inches deep) pan should be utilized when cooling the food down instead of the bucket. PIC transferred the roasted tomatoes and jalapenos to a wide, flat shallow metal pan and placed that back up high inside of the walk-in cooler to finish cooling. Discussed with person in charge that once the food has cooled from 135°F to 70°F within the first 2 hours, and then from 70°F to 41°F within the next 4 hours for a total cooling period of no more than 6 hours, then they can store the food in a deeper container. 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.
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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.
Inspector's notes
Observed two bags of frozen beef that were thawing on a countertop according to the person in charge (PIC). Discussed with PIC that thawing should be done under refrigeration, in a sink under continuously running water that is 70°F or less or as part of the cooking process. Person in charge returned the bags of frozen meat to the walk-in cooler to finish thawing. Corrective Action: Corrected at time of inspection.
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3-501.13 - Core: Thawing
2024
Nov 5, 2024Re-Inspection2 coreA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. Person in charge acquired test strips for their sanitizer. Verified via email.
Inspector's notes
Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Person in charge is currently working towards acquiring 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.
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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
Observed hand washing sink in the front food cooking area that is becoming detached from the wall. All hand wash sinks should be sealed smooth and flush to the wall. Please add more caulking/silicone around the hand washing sink so that it is smooth and flush to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
Oct 29, 2024Routine1 foundation2 coreB°
No County legal action will result from this inspection.Discussed cooling methods, hand washing sinks and storage of personal food.
Inspector's notes
Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Person in charge is currently working towards acquiring 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.
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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
Observed hand washing sink in the front food cooking area that is becoming detached from the wall. All hand wash sinks should be sealed smooth and flush to the wall. Please add more caulking/silicone around the hand washing sink so that it is smooth and flush to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
Inspector's notes
Observed no quat sanitizer test strips available for the quaternary sanitizer dispenser at the 3-compartment sink. Inspector utilized personal test strips to test the sanitizer, and the sanitizer was observed to be within the appropriate range of between 150-400 parts per million for the quat sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.
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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.
May 21, 2024Routine1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager.Person in charge is currently working towards acquiring their certified food protection manager certification.Discussed walk-in cooler.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: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 0,Signer: Ivan P.
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Observed a meat slicer stored as clean with food debris on the meat slicer. Discussed with person in charge to ensure that meat slicers are thoroughly broken down and cleaned after use. Please ensure that meat slicers are washed, rinsed and sanitized every 4 hours while in-use. Meat slicers and food contact surfaces that are stored as clean should be clean to sight and touch. Correct By: Corrected At Time Of Inspection
Feb 20, 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.Discussed thawing methods.Core-2-102.12(A), C: Certified Food Protection ManagerEmailed 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: 0,Signer: Ivan P.
Jan 23, 2024Reviewnot scoredclean
Final Construction inspection conducted with site superintendent. Construction completed and approved.Inspection report emailed to Sammy.This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.No county legal action will result from the 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Jan 4, 2024Reviewnot scoredclean
Construction inspection conducted with GC. At the time of this inspection, this project was about 90% complete. OK to stock and train.Inspection report emailed to Sammy.Please address the following prior to next inspection:1. Repair the faucet for the hand sink on the cook line so that it has adequate hot water pressure.2. Ensure hot water (100-110ºF hand sinks) is provided within 45-seconds to all sinks and service sinks.3. Ensure the drain for the 3-compartment sink is aligned with floor sink to eliminate water from pooling on the floor.4. Provide 1-inch air gap with the mop sink for the water heater T&P relief drain and water pan.5. Seal the floor sink sides where gap is present with side tiles.6. Provide hose bib vacuum breaker adjacent to the mop sink.7. Seal the hood vent using heat resistant silicone as discussed.8. Continue to seal all holes, voids, gaps, cracks, and penetrations (electrical and plumbing).9. Provide missing walk-in plug and seal penetration (interior, exterior, and side gaps with wall).10. Provide drain stoppers for the 3-compartment sink.Please continue with construction according to plans, stipulation letter, and inspections.Please call (602) 506-6824 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No County legal action will result from this inspection.
2023
Oct 12, 2023Reviewnot scoredclean
Construction inspection conducted with GC. At the time of this inspection, this project was about 65% complete.Inspection report emailed to Sammy.Please address the following prior to next inspection:1. Provide an ASSE 1022 with wye strainer upstream of all non-carbonated beverage systems.2. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers.3. Ensure chemical dispensers have a physical air gap (1055A).4. Ensure hot water (100-110ºF hand sinks) is provided within 45-seconds to all sinks and service sinks.5. Paint or seal any wood exposed from cabinet cut-outs or conduit penetrations.6. Seal all holes, voids, gaps, cracks, and penetrations.7. Paint the exposed wood under counters as needed.8. Install sneeze guards with side panel along the front counter area (this includes any salsa bars).9. Ensure all grout is flush with tile.10. Provide cove base on cabinetry with 3/8-inch radius (metal for cook line and walk-in coolers).11. Ensure restrooms in secondary building are smooth easy to clean (in disrepair).12. Provide self-closer for restroom doors and doors to kitchen.Please continue with construction according to plans, stipulation letter, and inspections.Please call (602) 506-6824 for an equipment/construction inspection between 70 - 85% completion of project or if an additional onsite walk-through is needed.No County legal action will result from this inspection.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 88KFCB7634 W Indian School Rd · 120 m away
- 100Acclaim Charter SchoolA7624 W Indian School Rd · 170 m away
- 90Federico's Mexican FoodA7616 W Indian School Rd · 230 m away
- 94Domino's PizzaB7606 W Indian School Rd · 270 m away
- 93El Rincon SinaloenseA°7540 W Indian School Rd · 390 m away
- 95El CafezitoA7540 W Indian School Rd · 390 m away
- 100Sg CakesA7540 W Indian School Rd · 390 m away
- 100Jack in the BoxA°7510 W Indian School Rd · 430 m away
Data from Maricopa County Environmental Services public records, last checked Sep 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →