PlateScore

Industrial Catering

C°

2121 W Mcdowell Rd, Phoenix 85009

Mobile Food Annual - MF Type 3 · Permit MF2405295

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

Score based on 7 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 18, 2026.

80
Good

Phoenix restaurant avg: 95

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Score over time

100060202420252026Oct 14, 2024 — Routine — score 100 (0 priority, 0 foundation, 0 core)Feb 6, 2025 — Routine — score 100 (0 priority, 0 foundation, 0 core)Apr 29, 2025 — Routine — score 99 (0 priority, 0 foundation, 1 core)Sep 24, 2025 — Routine — score 100 (0 priority, 0 foundation, 0 core)Jun 11, 2026 — Routine — score 69 (1 priority, 3 foundation, 1 core)Jun 16, 2026 — Routine — score 79 (1 priority, 1 foundation, 1 core)Aug 18, 2026 — Routine — score 60 (2 priority, 2 foundation, 0 core)60
Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history7 on record

2026

Aug 18, 2026Routine2 priority2 foundationall corrected on siteC°

No County legal action will result from this inspection.

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation5-203.11

Inspector's notes

Observed metal strainer and plastic bowl in hand sink. Informed PIC that handwash sink must be available and used for only handwashing at all times. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

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5-203.11 - Priority Foundation: 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.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed cooked salsa, sour cream, eggs, tuna salad, sliced cabbage and tomato mix, cooked chicken, sliced melon, hashbrowns, chicken nuggets, cooked beef, cooked pork, cooked rice, shredded jack cheese, sliced cheddar, sliced Swiss cheese, shredded Colby cheese, liquid cheese that requires refrigeration, cooked beans, sliced tomatoes, and cooked beans cold holding in the only refrigeration unit at 77-112 degrees. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°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.

#28 — Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly StoredPriority7-204.11

Inspector's notes

Observed no sanitizer on unit at time of inspection. Per PIC they do not have any approved sanitizer on unit. Discussed approved use of sanitizers with the person-in-charge (PIC). PIC provided bleach at time of inspection. Corrective Action: Corrected at time of inspection.

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PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation4-301.11

Inspector's notes

Observed only refrigeration unit with an ambient air temperature of 60 degrees. Informed PIC that 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. mechanic on site repaired unit and unit returned to being able to hold TCS foods at 41 degrees or below. Corrective Action: Corrected at time of inspection.

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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.

#57 — MCEHC Mobile Food RequirementsCounty code (MCEHC)MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d

Inspector's notes

Observed cooked beans, cooked beef, and liquid cheese that required refrigeration in refrigeration cooling after todays service. Informed PIC that no cooling on unit is allowed. All food must be used or discarded after service. PIC discarded food at time of inspection. Corrective Action: Corrected at time of inspection.

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MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code.

Jun 16, 2026Routine1 priority1 foundation1 coreall corrected on siteB
#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation5-205.11

Inspector's notes

Observed metal pan and multiple service utensils inside handwash sink. Informed PIC handwashing sink must be assessable and unblocked at all times. PIC relocated all items blocking handwash sink at time of inspection. 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.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed whole shell eggs and shredded cheese cold holding in prep top refrigeration unit at 55-61 degrees. PIC explained that they had been moved to this part of the cooler 2 hour prior. PIC placed eggs under a time as control procedure. Shredded cheese that was improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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.

#35 — Approved Thawing Methods UsedCore3-501.13

Inspector's notes

Observed Tilapia fish thawing in its original ROP packaging. Informed PIC all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

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3-501.13 - Core: Thawing

#57 — MCEHC Mobile Food RequirementsCounty code (MCEHC)MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d

Inspector's notes

Observed container of green salsa temping at 90 degrees in refrigeration unit. PIC explained the salsa was made 40 minutes ago. Informed PIC no cooling is permitted on mobile unit. PIC created a time as a control procedure for salsa. Corrective Action: Corrected at time of inspection.

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MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code.

Jun 11, 2026Routine1 priority3 foundation1 coreB

No County legal action will result from this inspection.

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

Inspector's notes

Observed metal pan and multiple service utensils inside handwash sink. Informed PIC handwashing sink must be assessable and unblocked at all times. PIC relocated all items blocking handwash sink at time of inspection. 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.

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority foundation4-501.114

Inspector's notes

Observed sanitizer bucket and 3-compartment sink with all three basins in use. PIC explained that sanitizer was placed in the middle basin. Sanitizer levels in 3-compartment sink and sanitizer bucket fall below 100 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Discussed the importance of proper ware washing setup. PIC added chlorine bleach at correct concentration to the 3-compartment sink and sanitizer bucket. Corrective Action: Corrected at time of inspection.

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4-501.114 (F3-4) - Priority Foundation: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation, 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed whole shell eggs and shredded cheese cold holding in prep top refrigeration unit at 55-61 degrees. PIC explained that they had been moved to this part of the cooler 2 hour prior. PIC placed eggs under a time as control procedure. Shredded cheese that was improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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.

#35 — Approved Thawing Methods UsedCore3-501.13

Inspector's notes

Observed Tilapia fish thawing in its original ROP packaging. Informed PIC all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

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3-501.13 - Core: Thawing

#48 — Warewashing Facilities, Installed, Maintained, Used, Test StripsPriority foundation4-302.14

Inspector's notes

Observed no test strips on unit at the time of inspection. Informed PIC 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.

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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.

#57 — MCEHC Mobile Food RequirementsCounty code (MCEHC)MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d

Inspector's notes

Observed container of green salsa temping at 90 degrees in refrigeration unit. PIC explained the salsa was made 40 minutes ago. Informed PIC no cooling is permitted on mobile unit. PIC created a time as a control procedure for salsa. Corrective Action: Corrected at time of inspection.

Show full county text

MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code.

2025

Sep 24, 2025RoutinecleanA°

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

Apr 29, 2025Routine1 coreA°

No County legal action will result from this inspection.

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

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

#57 — MCEHC Mobile Food RequirementsCounty code (MCEHC)MCEHC Chap. 8, Sec. 3, Reg. 6b, 8c, 9b, 10c, 11b

Inspector's notes

Observed the following items being carried over in the reach in unit at time of inspection: turkey, ham, eggs, cheese, bacon, pork, chicken and sour cream. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Food items were embargoed. Corrective Action: Corrected at time of inspection.

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MCEHC Chap. 8, Sec. 3, Reg. 6b, 8c, 9b, 10c, 11b - All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department.

Feb 6, 2025RoutinecleanA°

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

2024

Oct 14, 2024RoutinecleanA°

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

This address holds 23 food permits

Maricopa County issues a separate permit for each kitchen rather than for each restaurant name, so large properties hold several. Each is inspected and scored on its own. The county does not publish which kitchen serves which venue.

Nearby restaurants

Other places to eat within a short walk, with their current scores.

Data from Maricopa County Environmental Services public records, last checked Sep 18, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →