Phoenix Taco Restaurant Receives "D" Health Inspection Grade

A local taco restaurant didn't do great on its most recent inspection.Photo byChristine SiracusaonUnsplash

There’s never a bad time to have a taco. And, with so many taco stands, carts, cantinas, and restaurants scattered throughout the Valley, you’re never more than a short walk away from a vendor. However, before you head out, it’s not a bad idea to determine whether or not the vendor is up to snuff with its most recent health inspection. After all, with so many options out there you’re far better off traveling the extra few blocks to the next taco truck and avoiding those with questionable food safety results. That might include one local Phoenix spot that received a D grade on its most recent inspection. 

On September 4, Gordos Tacos at 4232 East Chandler Blvd in Phoenix was visited by the county food safety inspector for its annual inspection. The inspection history on this particular establishment is relatively limited, as it only dates back to November of 2023. Nevertheless, on its most recent inspection, it was cited for four Priority Violations. 

A Priority Violation is one that directly contributes to the increase of foodborne illness and injury. Any restaurant with at least three of these violations automatically is given a D grade. In total, the restaurant had six violations, including two Priority Foundation violations. These do not contribute to health problems, but instead usually have something to do with building upkeep or other situations. 

In the case of Gordos Tacos, the two Priority Foundation violations included a new fridge blocking access to a handwashing sink and no soap at the hand sink nearest to the grill. Both issues were addressed and corrected at the time of the inspection. 

The first Priority Violation came when the inspector observed raw eggs stored above an open bowl of cilantro. All proteins and raw animal products must be stored below ready-to-eat (RTE) foods to avoid potential cross-contamination. This was corrected at the time of the inspection. 

The next issue came with how the restaurant was washing dishes. The dishwasher on hand had a 0 PPM (parts per million) chlorine level. Dishwashers must be between 50 and 200 PPM to ensure dishes are properly disinfected. However, the staff had filled the three-compartment sink with water, using a 200 PPM solution. When manually washing dishes, the max PPM level is only 100. This is to avoid injuring the employee, as 200 PPM can sting eyes and burn skin with prolonged exposure (chlorine levels for a swimming pool range between 1 and 4 PPM, and anything above 5 is considered a hazard, so you can imagine what washing dishes in 200 PPM might do).