La Consentida Eat & Drink
A°2647 W Glendale Ave, Phoenix 85051
Food Establishment - Eating & Drinking · Permit FD2500139
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.
The county suspended this establishment's permit on Jul 24, 2026 — it was ordered to stop operating until the issue was resolved. Scores are held in the “Poor” band for 6 months after such events — until Jan 20, 2027, assuming no further incidents. How scoring works
Score over time
Inspection history8 on record
2026
Aug 7, 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. Establishment has added temporary disclosures on all food items requiring consumer advisory and had added additional statement, “Regarding the safety of these items, written information is available upon request.” Establishment is pending delivery of new final menus with permanent printed full consumer advisory.
Jul 28, 2026Re-Inspection1 foundationB°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, violations due for correction related to suspension of operational permit have been corrected. Suspension has been lifted. Observed walk-in cooler and coolers in the kitchen maintained minimum ambient temperature of less than 41F for proper TCS cold holding. Establishment now has sufficient capacities for cooling and cold holding to resume operation. Re-inspection for consumer advisory on menu still required.
Inspector's notes
Observed incomplete consumer advisory on menu for food items served undercooked, raw, or cooked to order. Menu items included cooked to order steak, raw marinated shrimp ceviche/aguachile platters, cooked to order breakfast egg platters, sushi rolls with raw marinated ceviche, and raw ready to eat oysters.
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3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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: Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Correct prior to re-inspection.
Jul 24, 2026Immediate Suspensionpermit suspended1 priority
Inspector's notes
Observed walk in cooler with minimum ambient temperature of 52F as measured by inspector min/max thermometer. Observed 2 prep coolers with minimum ambient temperature of 47.4F and 43.8F each, and a reach in cooler with a minimum ambient temperature of 43.3F as measured by inspector min/max thermometer. Establishment has a total of 4 prep coolers and 1 reach in cooler in the kitchen, only 2 prep coolers maintained minimum TCS cold holding temperature. 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.
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8-404.11 - Priority: Ceasing Operations and Reporting. Predefined Comment: A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.
Jul 24, 2026Routine3 priority5 foundation2 coreD
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no certified food protection manager onsite at the time of 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 Predefined Comment: 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.
Inspector's notes
Observed no bodily fluid clean up kit or written instruction for cleaning bodily fluids.
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2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection.
Inspector's notes
Observed no paper towels at the hand wash sink next to the cook line.
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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. Predefined Comment: 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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 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. Addl Notes: Observed no hand soap at the handwash sink between the ice machine and mechanical dishwasher. Predefined Comment: 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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed multiple shellstock tags of previously sold lots with no date mark to indicate date of last sold. Observe shellstock tags not maintained in chronological order.
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3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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. Predefined Comment: Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Correct at once. 3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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. Addl Notes: Observed establishment prepares and offers for sale raw marinated shrimp ceviche but have no parasite destruction letter from seafood provider. Predefined Comment: Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection.
Inspector's notes
Observed an open box of raw bacon stored over cooked ready to eat salsas/sauces and fresh whole produce.
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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 cooked peppers and cooked rice with internal temperature between 90-120F stored at ambient temperature next to the sushi prep cooler and prep table by the cook line. The person in charge stated the food items had been cooked and placed at ambient less than 1 hour ago.
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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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed TCS food items with internal temperatures between 43-47F in multiple prep coolers and one reach in cooler in the kitchen. TCS food items included raw shrimp, cooked shrimp, cooked octopus, cut tomatoes, raw beef, raw fish, and raw shelled eggs. The person in charge stated the food items had been placed for cold holding less than 4 hours ago and relocated them to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed other TCS food items with internal temperatures between 47-58F in a prep cooler, a reach in cooler, and the walk in cooler. The person in charge stated these food items had been stored since the previous day, more than 4 hours. TCS food items in the prep cooler included raw marinated shrimp ceviche, TCS food items in the reach in cooler included cooked pasta, TCS food items in the walk in included cooked chicken wings, cooked beans, cooked salsas, raw bacon, cheese, dairy whipping creams, sour cream, oysters, and cream cheese.
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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 for more than 4 hours 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 incomplete consumer advisory on menu for food items served undercooked, raw, or cooked to order. Menu items included cooked to order steak, raw marinated shrimp ceviche/aguachile platters, cooked to order breakfast egg platters, sushi rolls with raw marinated ceviche, and raw ready to eat oysters.
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3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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: Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Correct prior to re-inspection.
Inspector's notes
Observed walk in cooler with minimum ambient temperature of 52F as measured by inspector min/max thermometer. Observed 2 prep coolers with minimum ambient temperature of 47.4F and 43.8F each, and a reach in cooler with a minimum ambient temperature of 43.3F as measured by inspector min/max thermometer. Establishment has a total of 4 prep coolers and 1 reach in cooler in the kitchen, only 2 prep coolers maintained minimum TCS cold holding temperature.
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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.
Inspector's notes
Observed establishment use porous stone molcajete and unsealed clay pottery cups for mixed cocktails. Discussed materials that are used in the construction of utensils and food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. The person in charge removed the items from service at the time of inspection. Corrective Action: Corrected at time of inspection.
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4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable
Feb 13, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2025
Jun 12, 2025Routine1 priority1 foundation2 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no Certified Food Protection Manager (CFPM) present 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 shellstock tags in establishment with no FINAL SALE date listed on the tags kept in storage. Explained to person in charge (PIC) shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Explained to PIC that it is important to keep tags for 90 days after the final sale date. PIC will write final sale date on tags for the current open box in the establishment and store in chronological order. Corrective Action: Corrected at time of inspection.
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3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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.
Inspector's notes
Observed the following time/temperature control for safety (TCS) foods with internal temperature of 52-54*F in the walk-in: chip salsa and salsa molcajete. Person in chare (PIC) states the items have been in the walk-in since day before inspection. All other TCS items were at 41*F or below 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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
***2nd consecutive violation*** Continue installing the rubber cove base to the floor/wall junctures of the kitchen and restroom areas, as needed. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed
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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 →