Tacos Chilango
A°2320 E Baseline Rd, Phoenix 85042
Food Establishment - Eating & Drinking · Permit FD2500099
Score based on 5 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 history7 on record
2026
Jun 9, 2026Advisorynot scoredclean
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Mar 26, 2026Re-Inspection2 coreA°
No County legal action will result from this inspection.Inspection report e-mailed. Upon re-inspection, all violations due for correction have been corrected. E-mail correspondence with correction of Priority Foundation violation noted on March 17 routine inspection has been uploaded to Files tab of operational permit.
Inspector's notes
No employees onsite during inspection have Food Protection Manager certification. 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. *THIRD 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
Silicone caulking at hand sink in kitchen is in disrepair, leading to a significant gap between the sink and the wall, which is difficult to clean. Junctions between equipment and the wall should be sealed to prevent harborage of pests. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Mar 17, 2026Routine3 priority3 foundation2 coreD°
No County legal action will result from this inspection.Inspection report e-mailed and printed. Discussed separation and storage of raw animal proteins with PIC. Re-inspection is tentatively scheduled for 3/27/2026.
Inspector's notes
Silicone caulking at hand sink in kitchen is in disrepair, leading to a significant gap between the sink and the wall, which is difficult to clean. Junctions between equipment and the wall should be sealed to prevent harborage of pests. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Inspector's notes
No employees onsite during inspection have Food Protection Manager certification. 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. *THIRD 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
Hand sink closest to cash register and soft drink bubblers did not have paper towels at time of inspection during active food service. All hand sinks must be equipped with hand soap/cleanser and paper towels. Employee refilled paper towel dispenser to correct. 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 visible food residue on several utensils and hotel pans stored as clean as well as a table-mounted can opener. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Person in charge (PIC) removed can opener and the indicated utensils and instructed an employee to wash, rinse, and sanitize them to correct during the inspection. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*
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Repeat Violation 4-601.11(A) - Priority Foundation: 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.
Inspector's notes
Observed a deep olla (cooking pot) of beef birria consomme in walk-in refigerator with an internal temperature of 53 degrees Fahrenheit at the deepest part. Per PIC, the birria consomme was cooked and placed in the walk-in to cool the previous day. 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. Birria consomme was recommended for discard - see embargo form. 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.
Inspector's notes
Observed a container of cooked al pastor pork on a metal prep table for service with an internal temperature of 95F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, pork was cooked less than 1 hour prior to inspection. PIC moved pork to walk-in to cool rather than reheat for hot-holding - inspector verified temperature. 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 a container of shredded cheese in a "chef base" style under-counter refrigerated drawer with internal temperature of 53 degees Fahrenheit. Ambient air temperature of refrigerated drawers was measured at 49F with min-max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, cheese was placed into unit 1 hour prior to inspection. PIC moved cheese to walk-in to cool - inspector verified temperature. The refrigerated drawer unit is not critical to establishment's cold-holding capacity. 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.
Inspector's notes
Establishment does not have test strips available for quaternary ammonium (quat) sanitizer used at 3-compartment sink. 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. Re-inspection is tentatively scheduled for 3/27/2026.
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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.
2025
Aug 27, 2025Routine1 priority3 foundation2 coreC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd 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 food debris (lettuce) left in and blocking the hand sink at time of inspection. Discussed hand sink use limitations with PIC. 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 removed all food debris from the hand sink at time of inspection. 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 raw pork over cooked chicken and beef in the walk-in cooler. Also observed raw whole fish stored above RTE cabbage in the display reach-in. 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 table-mounted can opener with visible food debris on the food-contact surfaces at time of inspection. Discussed cleaning frequency of can opener with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.
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4-601.11(A) - Priority Foundation: 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.
Inspector's notes
Observed multiple chemical spray bottles containing a clear/pink liquid without any identifying labels on the spray bottle. Per PIC, the chemical spray bottle contains sanitizer. PIC labeled the bottle at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Corrective Action: Corrected at time of inspection.
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7-102.11 - Priority Foundation: Common Name-Working Containers
Inspector's notes
Observed measuring cup with handle in contact with a large 5 gallon bucket of salsa in the walk-in cooler. Discussed proper in-use utensil storage with 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
May 21, 2025Re-Inspection1 coreA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. Operator provided photo of chlorine test strips via email on 5/21/2025. Image was uploaded to report.
Inspector's notes
Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. 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
May 20, 2025Routine1 priority1 foundation1 coreB°
No County legal action will result from this inspection.Of Note: Discussed proper food storage, and labeling requirements for working chemical containers. A reinspection will occur on or prior to 5/30/2025 to verify the correction of Violation #48.
Inspector's notes
Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. 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 Low-Temp dishwasher actively in-use and operating with a working concentration of 0PPM chlorine sanitizer at time of inspection. PIC called the servicing company and scheduled a same day visit to recalibrate the dishwasher. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Instructed PIC to set up the 3-comp sink to facilitate dishwashing while the dish machine is being fixed. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. 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 no chlorine test strips available for use at time of inspection. PIC stated that they just ran out earlier this week, and would have them replaced by the end of the day. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A reinspection will occur on or prior to 5/30/2025 to verify the correction. 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.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 92Best DonutsA2320 E Baseline Rd · 0 m away
- 99WingstopA2320 E Baseline Rd · 0 m away
- 98Robeks JuiceA2320 E Baseline Rd · 0 m away
- 83Rosatis PizzaA°2320 E Baseline Rd · 0 m away
- 93Nothing Bundt CakesA°2320 E Baseline Rd · 0 m away
- 92Starbucks CoffeeB2340 E Baseline Rd · 70 m away
- 100Fry's Food StoresA2250 E Baseline Rd · 70 m away
- 96SnowfoxA2250 E Baseline Rd · 70 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 →