Sergio's Pollo
A6241 S 7th St, Phoenix 85042
Food Establishment - Eating & Drinking · Permit FD-07347
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history7 on record
2026
Jul 1, 2026RoutinecleanA
No County legal action will result from this inspection.Inspection report e-mailed.
2025
Sep 25, 2025Routine2 coreall corrected on siteA
No County legal action will result from this inspection.Of Note: Discussed chemical container labeling requirements with PIC.
Inspector's notes
Observed a sanitizer bucket with a concentration of 0PPM chlorine at time of inspection. Discussed proper sanitizer concentrations with PIC. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Inspector's notes
Observed several cutting boards in the dry storage room, not in-use, and heavily scored with black residue throughout. Discussed the importance of maintaining all equipment in good repair with PIC. PIC voluntarily discarded cutting boards in question at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.
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4-501.12 - Core: Cutting Surfaces
Apr 23, 2025Routine1 coreA
No County legal action will result from this inspection.Of Note: Discussed proper storage areas for utensils with PIC.
Inspector's notes
Observed holes in walls and ceiling throughout establishment, most notably: a large opening located directly above the fume hood and cooking range rendering the area neither smooth nor easily cleanable. PIC stated that every time it rains, the ceiling leaks. Also observed cracks in the floor tiling in the back food prep areas. Discussed the importance of maintaining all surfaces of the establishment in good repair. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
2024
Sep 5, 2024Re-Inspection1 coreA°
Predefined Comment: No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. PIC was able to provide a receipt of pest control services dated, 9/2/2024 at time of inspection.
Inspector's notes
Observed holes in walls and ceiling throughout establishment, most notably: a large opening located directly above the fume hood and cooking range rendering the area neither smooth nor easily cleanable. PIC stated that the ceiling has suffered damage due to the monsoon season. Discussed the importance of maintaining all surfaces of the establishment in good repair. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Aug 26, 2024Routine3 priority3 foundation1 coreD°
No County legal action will result from this inspection.Of Note: A reinspection will occur on or prior to 9/5/2024 to verify the correction of Violation #38. Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.
Inspector's notes
Observed no hand drying provision provided in the sole restroom on-site. Discussed the importance of providing a drying provision in the restroom to allow for proper hand washing. 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 provided hand drying provision for handwash sink at time of inspection. 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 cooked whole chicken (90-119'F) in front hot holding steamer on the food prep counter adjacent to the large stone grill. Per PIC, items were cooked and placed in the containers 3 hours prior to inspection. Chicken was embargoed at time of inspection. Discussed proper hot holding with the PIC. All food held hot must be maintained at 135'F or above at all times. Discussed increasing the heating element, or decreasing the amount of food in the hot holding containers to improve the heating capacity of the containers. 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 500 ppm Quat in sanitizer buckets located in the register area. PIC added water to buckets to dilute to 150-400 ppm at the time of inspection. Quaternary ammonium sanitizer levels must be between 150-400 ppm, or manufacturer's recommendation. Discussed the importance of proper sanitizer levels with the PIC. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Inspector's notes
Observed front door left ajar at time of inspection. Also observed back door to be damaged, with light shining through the seams of the door. Discussed the importance of maintaining all outer openings of the establishment closed, and/or in good repair to avoid harborage conditions for pests. Corrective Action: Correct prior to next routine inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed 20+ flies, and live cockroaches within the front dining room and register area. Also observed dead cockroach carcasses in the back food prep area, being actively consumed by a colony of ants within the same area. Discussed the importance of proper pest control with PIC. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on or prior to 9/5/2024. Corrective Action: Correct prior to re-inspection.
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6-202.15 - Core: Outer Openings, Protected
Inspector's notes
Observed several grocery bags, with ink on the surface of the bag, being used to store cooked chicken (shredded/whole) within a floor cooler in the back food prep area. PIC stated that the chicken was cooked 1 day prior to time of inspection. PIC willingly discarded all improperly stored chicken at time of inspection. Discussed the importance of using food-safe bags to store TCS food products with PIC. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe
Inspector's notes
Observed no toilet paper available in the restroom at time of inspection. PIC provided toilet paper at time of inspection. Discussed the importance of toilet paper availability to promote good hygiene. Corrective Action: Corrected at time of inspection.
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6-302.11 - Priority Foundation: Toilet Tissue, Availability
Inspector's notes
Observed holes in walls and ceiling throughout establishment, most notably: a large opening located directly above the fume hood and cooking range rendering the area neither smooth nor easily cleanable. PIC stated that the ceiling has suffered damage due to the monsoon season. Discussed the importance of maintaining all surfaces of the establishment in good repair. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Apr 3, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager >>> Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.***5th Consecutive Violation***Discussed facilities upkeep, PIC is actively pursuing cosmetic repairs for wall damage incurred during a recent burglary. No damage observed in food prep areas. Repair any openings in outer wall to eliminate harborage conditions. Ensure walls are repaired prior to next routine inspection. Report printed.No County legal action will result from this inspection.El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.Si no está seguro si su dirección de correo electrónico es correcta, puede:• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.mariAward: A,Food Manager Licenses: 0,Signer: Elvia M. H.
2023
Nov 2, 2023Routine1 priority1 foundationall corrected on siteB
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 1 Core violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager. New Code regulations state that there shall be a person in charge at all times, and person in charge must be a certified food protection managerA pattern of non-compliance for Core violation #2-102.12(A), C: Certified Food Protection Manager has been noted during this inspection. Owner stated they took the exam but could not provide documentation. No County legal action will result from this inspectionInspection report emailed to establishment and confirmed received. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-RequestForm-181 or call 602-506-6824.Award: B,Signer: Elvia Maribel
PRIORITY VIOLATION-3-501.16(A)(1), P: 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. Observed whole chickens stored in steam table with an internal temperature of 110*F. According to person in charge, chicken was removed from the grill 1 hour prior inspection and was re-heated to 165*f for 15 seconds prior to serving. Discussed importance of storing hot TCS foods at or above 135*f. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed chicken tacos with no date mark in upright reach-in cooler. According to person in charge, tacos were made 2 days prior to inspection. PIC date marked at time of inspection. Discussed importance of date marking TCS foods to ensure they are stored for a maximum of 7 days. Correct By: Corrected At Time Of Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →