Mariscos El Wicho

930 W Broadway Rd, Tempe 85282

Food Establishment - Eating & Drinking · Permit FD-83783

Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 22, 2026.

Excellent

Tempe restaurant avg: 93

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history10 on record

2026

Aug 12, 2026RoutinecleanA

No County legal action will result from this inspection.

Apr 16, 2026Routine1 coreall corrected on siteA

No County legal action will result from this inspection.Of Note: Discussed with PIC to not fill past fill line of containers that go into the prep table and to use fill all spots with a container to ensure unit maintains temperature.

#43 — In-Use Utensils; Properly StoredCore3-304.12

Inspector's notes

Observed in large containers of seasonings scoops stored in the product without a handle or the handle touching the product. Discussed with person in charge (PIC) 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

2025

Aug 28, 2025Re-InspectioncleanA°

Upon re-inspection, all violations due for correction have been corrected.

Aug 14, 2025Routine1 priority1 foundationB

No County legal action will result from this inspection.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

At time of inspection, observed numerous containers of TCS (time/ temperature control for safety) foods with an internal temperature ranging from 44*F-49*F stored in the walk-in fridge. The TCS foods observed in the containers included: cooked shrimp, raw shrimp with lime, ceviche, cheese, cut cabbage, sliced ham, salsa de arbol, cut lettuce and clamato. Per person in charge (PIC) the food items had been placed in the walk-in fridge the previous day or before. The TCS foods items that were prepped less than two hours were placed in the prep tables to return to proper cold holding temperature. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Foods items were embargoed. 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

At time of inspection, observed the walk-in fridge with an ambient temperature of 46*F storing numerous containers of TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. 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.

Apr 15, 2025RoutinecleanA°

No County legal action will result from this inspection.

Jan 7, 2025RoutinecleanA

No County legal action will result from this inspection.

2024

Aug 27, 2024RoutinecleanA

No County legal action will result from this inspection.

Apr 29, 2024Routine1 foundationall corrected on siteB

This establishment received a B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection.Of Note:- 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.Report e-mailed.No County legal action will result from this inspection.Food Manager Licenses: 1,Signer: Luis O.,Award: B

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

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 cooked shrimp with temperature of 90*F in containers with lids, stacked on top of each other in the prep table. Per person in charge (PIC), shrimp was cooked less than an hour prior to inspection, put on ice and then moved to containers in the prep table. PIC moved shrimp containers to top shelf of the walk-in cooler and took the lids off the shrimp to rapid cool at time of inspection. Discussed with PIC about proper cooling procedures. Discussed with PIC about utilizing ice baths, not stacking items that need to be cooled, shallow pans, and keeping lids off during the cooling process. All TCS foods must be cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F. Correct By: Corrected At Time Of Inspection

Jan 18, 2024RoutinecleanA

This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Of Note- Discussed with person in charge about adding a splash guard on the handwashing sink in the back of house.- 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.Report e-mailed.No County legal action will result from this inspection.Award: A,Food Manager Licenses: 1,Signer: Luis O.

2023

Sep 20, 2023RoutinecleanA°

This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection ManagerObserved no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (2nd consecutive).Of Note:- Discussed cooing parameters with 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 website:https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Report e-mailed.No County legal action will result from this inspection.Award: Not Participating,Signer: Horacio O.

This address holds 2 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.

99
Mobile Food Annual - MF Type 3APermit MF2502706 · last inspected Mar 7, 2026

Nearby restaurants

Other places to eat within a short walk, with their current scores.

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 →