Tatemados Tacos al Carbon
A°2333 N 7th St, Phoenix 85006
Food Establishment - Eating & Drinking · Permit FD2405663
Score based on 7 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Score over time
Inspection history8 on record
2026
Jun 10, 2026Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
May 29, 2026Re-Inspection1 priority1 foundationB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
*Second Consecutive Repeat Violation* Observed TCS food items with internal temperature between 45-59F in the prep cooler on the cook line. TCS food items included cooked birria, raw bacon, dairy cream, and cooked meat. The person in charge stated the food items had been stored in the prep cooler less than 4 hours.
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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: All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.
Inspector's notes
*Second Consecutive Repeat Violation* Observed prep cooler with minimum ambient temperature of 55.7F as measured by inspector min/max thermometer. The person in charge discontinued used of the prep cooler pending repair service.
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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: 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.
May 20, 2026Routine2 priority1 foundationC
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed cooked beans with internal temperature of 56-60F in the reach in cooler. Beans were in a container greater than 4" deep, covered with a lid, and stacked. The person in charge stated the beans had been cooked and placed in the reach-in cooler the night before, more than 6 hours.
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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. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Predefined Comment: 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.
Inspector's notes
Observed TCS food items with internal temperature between 57-62F in the prep cooler on the cook line. TCS food items included cooked meat, raw bacon, raw shelled eggs, dairy cream, and shredded cheese. The person in charge stated the food items had been stored in the prep cooler since the day prior, more than 4 hours.
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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: All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed prep cooler with minimum ambient temperature of 61.7F as measured by inspector min/max thermometer. The person in charge discontinued used of the prep cooler pending repair service.
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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: 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.
Jan 12, 2026Routine3 priority1 coreall corrected on siteD°
No County legal action will result from this inspection.Reviewed cooked peppers procedures with person in charge.
Inspector's notes
Observed an employee handle raw fish with gloves, rinse their gloves with water then proceeded to touch utensils without disposing of their gloves and washing their hands. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed raw fish/shrimp being stored over baked potatoes and tomatoes in the standing refrigerator. 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 Birria Consume (broth) being stored in the walk in cooler but having a date marking of 1/3/2026. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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 raw chicken thawing at room temperature. 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. Employee moved the raw chicken to a cold holding unit at the time of the inspection. Corrective Action: Corrected at time of inspection.
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3-501.13 - Core: Thawing
2025
Oct 20, 2025Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Gallon containers of bleach, detergent, and various spray bottles of chemicals were stored directly above a bag of red chiles, and above unopened gallon cans of food items. There was also an open container of liquid soap in the same sink compartment of the food-prep sink, near an open container of soaking beans. The manager then had the chemicals and food items separated and rearranged. Do not store chemicals and detergents above and/or adjacent to food items or food-related items. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage
Jul 29, 2025Routine1 priority1 coreB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
This establishment does not have a certified food-service manager. Provide a certified food-service manager during all hours of operations. 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
There was a large container of raw beef stored above containers of tortillas in the walk-in cooler. The employee then moved the raw beef to the lowest shelf. 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.
Apr 21, 2025Routine2 priority2 foundation1 coreC
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
No handsoap at restroom handwashing sink. Provide handsoap at all times. The manager the provided handsoap. Corrective Action: Corrected at time of inspection.
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6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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
An employee was observed slicing avocados without wearing foodhandler gloves. The employee then washed hands and put on foodhandler gloves. Do not touch ready-to-eat foods without wearing gloves or using utensils. Corrective Action: Corrected at time of inspection.
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3-301.11(C) - Priority Foundation: Minimizing Contamination from Bare Hands. 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
The certified food service manager was not present during the inspection. Provide a certified food service manager 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
Cooked meat was measured at 95 degrees F in the steam table. The meat had not been reheated after chopping. The employee the reheated the meat on the grill to 165 degrees F and returned the meat to the steam table. at 135 degrees F. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-403.11 - Priority: Reheating for 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/4618/AMC-Toolbox---Reheating.
Inspector's notes
Carne asada left out at 100 degrees F, beans hot held at 100 degrees F, Pork hot held at 105 degrees F , and nacho cheese hot held at 110 degrees F. Hold all hot foods at 135 degrees F or hotter. The foods were then reheated to 165 degrees F and then hot held at 135 degrees F. 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.
2024
Nov 26, 2024Advisorynot scoredclean
Advisory conducted with owner, Gerardo. Not operating at time of inspection.Report emailed to Gerardo.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 88The Main IngredientB°2337 N 7th St · 20 m away
- 85Colados Coffee Inc.A2315 N 7th St · 100 m away
- 100MacAlpine's Soda Fountain and RestaurantA2303 N 7th St · 140 m away
- 82New India BazaarA2544 N 7th St · 190 m away
- 81Rice Paper on 7thB°2241 N 7th St · 210 m away
- 99Bandaid Show LoungeA2548 N 7th St · 210 m away
- 88Thai Recipe BistroA°2234 N 7th St · 210 m away
- —Coronado Patty & Grill2605 N 7th St · 240 m away
Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →