Ingo's Tasty Food
A°7087 E Mayo Blvd, Phoenix 85054-5156
Food Establishment - Eating & Drinking · Permit FD-84616
Score based on 7 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 24, 2026.
Score over time
Inspection history12 on record
2026
Aug 17, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
Apr 13, 2026Routine2 priority1 coreall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.Discussed hair restraints and cooling methods (uncovered/loosely covered).
Inspector's notes
Observed food employee move trash can with gloved hands. Then without first washing their hands and changing gloves observed food employee handle a clean plate and plate cooked chicken.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed yogurt based dressing/64°F in melted ice bath at the expo station. In open top prep station across from the fryers observed sliced tomatoes/48°F, shredded lettuce/45°F and hummus/48°F (stored double panned ).
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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. 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. After discussion with the PIC it was determined all TCS foods were within safe time parameters. 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. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed all outer entrance doors propped open at time of inspection. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors, or other effective means. Provided guidance document for approval of an alternative, effective means for protecting the outer openings. Instructed PIC to close outer entrances. Corrective Action: Corrected at time of inspection.
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6-202.15 - Core: Outer Openings, Protected
2025
Sep 8, 2025Routine1 priority1 foundation1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed monitoring for flies. Maintain outer entrances closed. Discussed two door refrigerator gasket repair at the coffee station.
Inspector's notes
Observed the high-temperature dish machine in the kitchen being used to wash food contact surfaces at time of inspection. Observed high-temperature dish machine reach a maximum surface temperature of 157.4°F with min/max thermometer.
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PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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. Predefined Comment: When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Service call made a time of inspection. Establishment will utilize the three compartment sink to sanitize food-contact surface until the dish machine provides at least 160°F at food contact surface. Food contact surfaces previously washed were re-sanitized in the three compartment sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
In the walk-in cooler observed a covered container of cooked quinoa/ 50°F cooling. In the walk-in cooler observed a large container of vegetable stock/93°F cooling over 4 inches deep.
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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. Predefined Comment: 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. After discussion with the person in charge it was determined the vegetable stock had been cooling for less than 2 hours and the quinoa had been cooling for less than 6 hours. The quinoa was moved to a sheet tray to allow for rapid cooling. The vegetable stock was moved to an ice bath at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a large spoon stored in a container of yogurt in the prep refrigerator with the handle of the spoon touching the yogurt. On the grill observed utensils stored in a container of warm standing water/125°F.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: 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.
May 23, 2025Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed chef place a raw beef burger patty on the grill with gloved hands. Then, without first washing their hands, observed the chef change gloves and handle burger buns, a tortilla, and sliced avocado (ready to eat foods).
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs, changing tasks, and when switching between working with raw animal food and working with ready to eat food. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a plastic container of raw unpasteurized pooled shelled eggs stored directly on top of a container of hardboiled eggs.
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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. 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. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed chopped lettuce/50°F and sliced tomatoes/46°F in the upper section of the open top prep cooler across from the fryers. Observed a large tightly covered container of hardboiled eggs/68°F more than 4 inches deep in the walk in cooler. After discussion with the person in charge it was determined all TCS foods had been cooling for less than 2 hours.
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3-501.15 (A) - Priority Foundation: 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. Predefined Comment: 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. The cut lettuce and tomatoes were moved to the walk in cooler at time of inspection to rapidly cooler. Ensure TCS foods are cooled in equipment designed to rapidly cool. The person in charge made an ice bath for the hardboiled eggs at time of inspection. Corrective Action: Corrected at time of inspection.
Feb 28, 2025Routine2 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed a carton of egg whites in the basin of the handwashing sink in the walk in cooler. Observed a significant amount of broken-down cardboard boxes blocking the rear handwashing sink by the ice machine. Handwashing sinks shall be maintained so they are accessible at all times. Handwashing sinks may not be used for purposes other than handwashing. The cardboard boxes and carton of egg whites were moved/discarded so the handwashing sinks were accessible 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 milk and half & half (70°F) held at room temperature in insulated carafes at the beverage self service area. After discussion with the person in charge it was determined the establishment utilizes 4 Hour Time as a Public Health Control for milk and half & half.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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. Predefined Comment: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. No written procedures available at time of inspection. Created written procedures at time of inspection. No discard time observed at time of inspection. According to the PIC the milk and half & half was prepared 3 hours ago. Establishment voluntarily discard the milk and half & half and set up new carafes with discard times labeled. Corrective Action: Corrected at time of inspection.
2024
Oct 15, 2024Routine1 priority1 foundationB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed a small metal container of cooked chicken/55°F in a melted ice bath on counter at the end of the cook line.
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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. 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. After discussion with the person in charge it was determined the chicken was within safe time parameters. 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. Discussed monitoring and replenishing ice baths as needed. Corrective Action: Corrected at time of inspection.
Inspector's notes
In the grab and go cooler observed multiple salads packaged on site. No Processor Address or Phone Number and approximate weight was observed on the labels. Basic Requirements for the labels of packaged foods include: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Please add address or phone number and approximate weight to packaged food labels prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.
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3-602.11 (B5) - Priority Foundation: Food Labels; Food Allergens. 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/4619/AMC-Toolbox---Approved-Source.
May 7, 2024Routine1 priority1 foundation1 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.Discussed service animals/ dog friendly patio. Discussed protecting outer openings. Discussed labeling requirements for packaged salads. No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. On July 1st, 2023, the Environmental Services Department began 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,-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)-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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Award: Not Participating,Food Manager Licenses: 1,Signer: Veronica Rodriguez
Priority Foundation-5-205.11, Pf: 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. Observed a tray of raw beef stored directly on top of and obstructing the handwashing sink in the walk in cooler. Handwashing sinks shall be maintained so they are accessible at all times and may not be used for purposes other than handwashing. The tray of beef was moved so the handwashing sink was accessible at time of inspection. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(1), P: 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. Observed steak sauce containing beef stock, vegetable stock, and butter hot holding on the stove. Internal temperature of the steak sauce was 112°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. It was determined the steak sauce was within safe time parameters. The steak sauce was voluntarily discarded at time of inspection. Discussed using 4 hour time as a control for steak sauce with the person in charge. Correct By: Corrected At Time Of Inspection
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed two in use knives stored in the gap between two prep coolers at the main cook line. Knives, spatulas, etc., may not be stored between wall and table or between pieces of equipment. The knives were moved to a clean and dry counter at time of inspection. Correct By: Corrected At Time Of Inspection
Apr 19, 2024Advisorynot scoredclean
Advisory to note that photo corrections from the previous inspection items were received via email. No County legal action will result from this inspection. Virtual entry.
Apr 4, 2024Reviewnot scoredclean
Final Construction. Walked with Emily. E&D Class 4, 10+ seating.Correct the following items within 2 weeks:1) Install an RPZ (ASSE 1013) on water line to misting system (misting system not connected at time of inspection). Ensure RPZ is installed upstream of misting system. Since water filter is not RO, water line to misting system may be of any material. Run a drain line from vent of RPZ to mop sink with a 1" air gap.2) Install a dedicated RPZ on water line to RO system for espresso machine (RO system not connected at time of inspection). Ensure RPZ is installed upstream of RO system with no copper downstream of the RPZ. Run a drain line from vent of RPZ to mop sink with a 1" air gap.3) Install an RPZ on water line to glass rinser (glass rinser not connected at time of inspection). An RPZ is already in place for glass rinser; remove angle stop from plumbing downstream of RPZ so that only the glass rinser may be installed downstream of the RPZ.4) Have all RPZs tested after installation. Maintain certificates on site for inspection. RPZs must be tested and passed yearly.5) Seal all wood under counters in coffee bar area, so that it is truly non-absorbent and beads water.6) Install cove base where missing in coffee bar area.7) Replace aerator to hand sink inside walk-in cooler.8) Seal all gaps/cracks/penetrations as discussed on site, including around any lines penetrating walls and any saw cuts throughout flooring in establishment.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 this inspection.Report emailed.
Mar 26, 2024Reviewnot scoredclean
Construction Inspection. Walked with Emily.Walked site and reviewed work done to date. Discussed requirements for Final.No County legal action will result from this inspection.Report emailed.
Feb 15, 2024Reviewnot scoredclean
Equipment Inspection. Walked with Henry. Project about 75% complete.Walked site and reviewed work done to date. Flash off backside of small hood next to walk-in cooler.No County legal action will result from this inspection.Report emailed.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB
2023
Oct 11, 2023Reviewnot scoredclean
Plumbing Inspection. Met with Henry. Project about 25% complete.Walked site and reviewed work done to date. Discussed changes to plans since submittal to MCESD.Address the following:1) Do not install a double-decker hand sink/dump sink; these are not approved.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 90Protein HouseA°7077 E Mayo Blvd · 20 m away
- 100Whole Foods MarketA7111 E Mayo Blvd · 130 m away
- 99Kikka SushiA7111 E Mayo Blvd · 130 m away
- 76Buck & RiderA°7015 E Mayo Blvd · 120 m away
- 99Harkins 14 Plex TheatreA°7000 E Mayo Blvd · 310 m away
- 100Panda ExpressA7000 E Mayo Blvd · 310 m away
- 95White Chocolate GrillA°7000 E Mayo Blvd · 310 m away
- 90Blue Agave Mexican CantinaB°7000 E Mayo Blvd · 310 m away
Data from Maricopa County Environmental Services public records, last checked Sep 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →