Taqueria Obson

8700 S Avenida Del Yaqui, Guadalupe 85283

Mobile Food Annual · Permit MF-21-0441

Mobile unit — the address shown is its registered home base, not necessarily where it serves.

Score based on 5 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

We last checked the county record 8 days ago (Sep 16, 2026). Any inspection since then would not appear here yet.

Excellent

Guadalupe restaurant avg: 96

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history7 on record

2025

Aug 19, 2025RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.

Apr 12, 2025RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Inspection conducted at 5445 E Calle San Angelo

2024

Nov 14, 2024Advisorynot scoredclean

Nov 14, 2024RoutinecleanA

No County legal action will result from this inspection.No food preparation being done, facility inspection conducted.

Nov 2, 2024Advisorynot scoredclean

Mar 28, 2024Routine1 priority1 foundationall corrected on siteB°

This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection rights acknowledged by Alex V.Report was emailed.Inspection conducted at SPE-24-0210.On July 1st, 2023, the Environmental Services Department started 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, 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) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request[1]Form-181Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Alex Valenzuella

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation5-205.11

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. >>>A speaker and supplies were stacked inside and on top of the handwashing basin at time of inspection. Advised operator the handwashing station must be maintained to be readily accessible for food handlers to wash their hands and used for handwashing purposes only. Corrected at time of inspection by having the sink cleared of objects. Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. >>>The handwashing station was inoperable at time of inspection. Advised operator food handlers must be able to wash their hands. Operator was able to repair the unit. Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

#22 — Proper Cold Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. >>>Observed a five gallon jug of horchata made with whole milk sitting out for two hours measuring 64*F at time of inspection. Advised operator that this product must cold hold under 41*F to prevent foodborne illness. Operator implemented a time as a control procedure to throw out the product after four hours. Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

2023

Sep 23, 2023Routine1 priorityall corrected on siteB

This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Reviewed: hot holding procedures; hand sink access. Calibrating thermometers. Establishment is now operating at 9am-3pm at 8045 S. Avenida Del Yaqui.Recommend: time as control for food safety for chicharrons. New batteries for red thermometer. Establishment is using sister facility at 8400 S. Avenida Del YaquiEmailed copy of inspection report to the establishment. Okay to renew. This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department’s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, via on-line at ESD.MARICOPA.GOV, US Mail, or phone at 602-506-6824 Option 2. Payment can always be made in person at any regional office. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.This Mobile Food Type II unit is limited to assemble-serve, heat-serve, and or hold-serve of commercially processed food/beverage items. No raw animal food shall be prepared for service from the unit.Mobile Food Type II and III units shall operate from a commissary or other fixed food service establishment and shall report at least daily to such location for all supplies and for cleaning and service operations.Mobile Food Type I-III establishments shall at all times remain vehicle mounted and readily movable. No permanent utility connections are permitted. Any utility connection shall be of temporary, quick-disconnect design.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, 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-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)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 anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request?Form-181Award: B,Signer: Nicol Lopez

#22 — Proper Cold Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ===Observed upright refrigerator with ambient temperature of 35*F on top shelf and 52*F on middle shelf and 58*F on bottom shelf with min/max thermometer. Notified Person In Charge (PIC). Per PIC the food was placed into the unit at 9am today. Time of inspection is after 12pm. Internal temperature of cooked shrimp is at 57*F; cooked shredded cheeses at 71*F; container of shredded cheeses at 58*F. Directed PIC to place bags of ice on all products. Remove all boxes and tortillas from refrigerator. All tcs foods cooled to 41*F within 1 hour. ====== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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. Correct By: Corrected At Time Of Inspection

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Data from Maricopa County Environmental Services public records, last checked Sep 16, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →