The Taco Spot
C°528 W Broadway Rd, Tempe 85282
Food Establishment - Eating & Drinking · Permit FD2404620
Score based on 5 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 history5 on record
2026
Jun 16, 2026Routine2 priority1 foundation2 coreC°
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) ice bucket shall be stored upside down between uses. 2) the mop sink with the sprayer nozzle shall be kept open. 3) all spray bottles labeling. 4) Facility will follow up with inspector on commissary for spices and birria base
Inspector's notes
Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 5th Consecutive Violation
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Repeat Violation 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 the three compartment sink with ammonium chloride with 0ppm actively being used. Per PIC the chemical company was recently in the facility to calibrate the dispenser. PIC remade a new fresh sanitizer sink and still the chemical was at 0ppm. PIC switched to pourable chlorine at 50ppm at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.
Inspector's notes
Observed Birria broth hot holding a 111*F at the time of inspection measured with a probing thermometer. Per PIC the birria was placed in hot holding less than hour prior to inspection. Observed the hot holding well had a hotel pan space open which was allowing the heat to escape. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The Birria base hot held were reheated to 165°F at time of inspection. PIC placed a lid on the open side and added hot water to have the container more submerged for proper hot holding. Corrective Action: Corrected at time of inspection.
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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 in a large container more than 4 inches deep in the walk-in with refried beans at 54*F in the center ad 50*F along the edge. Per PIC the beans were placed in the unit approximately and hour prior to inspection. Discussed with PIC 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. Refried beans 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 (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.
Inspector's notes
Observed seasoning containers that have worn off labels and products do not match the labels. Discussed with PIC Single-use food containers are intended for single-use and may not be re-used for storage of food. Replace with food grade reusable containers. Corrective Action: Correct prior to next routine inspection.
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4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations
Feb 11, 2026Routine1 priority1 coreB
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) large ice bucket shall be stored upside down between uses. 2) Ensure that all drainage pipes have a minimum of 1 inch as an air gap better. 3) The Home office at 460 S Benson Lane Unit #7 Chandler, AZ 85224 holds food from a manufacturer company (Durvill) that is divvyed to multiple locations. The invoice will state Taco Spot at the top but not include any specific location from where the food comes from. At times produce is also held at the facility before it is sent out to different locations. Discussed with PIC if storing food at the Home office a food jobber permit would be required, and the invoices would need to reflect this address to provide proof of an approved source.
Inspector's notes
Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 4th consecutive. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 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 at mop sink by back door a not-in-use chemical dispenser that is directly connected with a hose and a Y-valve to a faucet with an AVB. Please utilize the separate waterline upstream from the AVB for the chemical dispenser in order to allow the AVB to operate without being under constant pressure. Also the chemical dispensers at the mop sink shall be 6 inches above the water connection point. The faucet with the AVB should be able to be used independently of the chemical dispenser. This will prevent chemicals from being syphoned into the clean water supply. PIC disconnected at the time of inspection. Also discussed with PIC the installation/use of a Y-valve on a faucet with or without an AVB is prohibited, because the system is not designed, constructed and installed according to law. PIC disconnected at the time of inspection. PIC will communicate to the chemical installation company for a permanent fix and continue to disconnect the chemicals when not in use. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-5-205.12 (A) - Priority: Prohibiting a Cross Connection; Drinking Lines
2025
Aug 19, 2025Routine2 foundation1 coreB
No County legal action will result from this inspection.
Inspector's notes
Observed no paper towels at the handwashing sink in the back of house at time of inspection. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. 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.
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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 multiple chemical spray bottles without any labels on them in the chemical storage area at time of inspection. Per person in charge (PIC), spray bottles contained degreaser and oven cleaner at time of inspection. PIC labeled chemical spray bottles with common name at time of inspection. Reviewed requirements for all chemical bottles to be labeled with common name at time of inspection. Corrective Action: Corrected at time of inspection.
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7-102.11 - Priority Foundation: Common Name-Working Containers
Inspector's notes
Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd consecutive. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 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
May 6, 2025Routine1 priority1 foundation1 coreB
No County legal action will result from this inspection.
Inspector's notes
Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. 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 dirty dishes stored in the handwashing sink in the front of house at time of inspection. Person in charge (PIC) relocated all items blocking handwash sink at time of inspection. 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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 deep container of consome in the walk-in cooler with temperatures between 108 to 109*F at time of inspection. Per person in charge (PIC), consome was cooked 4 hours prior to inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 6, 2025Routine2 coreA
No County legal action will result from this inspection.
Inspector's notes
Observed no certified food protection manager on the premises at time of inspection. 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 hot and cold water swapped on the front handwashing sink at time of inspection. Hot water must be on the left. Observed shortened drainpipe on the handwashing sink in the front room at time of inspection. Extend the sink drain to prevent splashing on the ground when draining. All plumbing must be maintained in good repair at all times. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
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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 →