Filiberto's Mexican Food
B3033 E Indian School Rd, Phoenix 85016
Food Establishment - Eating & Drinking · Permit FD-17713
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history10 on record
2026
Jun 3, 2026Routine1 foundation1 coreB
Predefined Comment: No County legal action will result from this inspection.Reviewed sanitizer levels with staff.
Inspector's notes
Observed no certified food protection manager on site 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 pozole cooling in walk-in fridge in deep, approximately 75 quart pot. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to an ice bath and ice added as an ingredient to allow for rapid cooling. Corrective Action: Corrected at time of inspection. **Second Consecutive Violation**
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Repeat Violation 3-501.15 (A) - Priority Foundation: Cooling Methods. 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.
Feb 17, 2026Routine1 foundation1 coreB
Predefined Comment: No County legal action will result from this inspection.Establishment has work order in for handwash sink near ice machine, staff are using alternative hand sink within eyesight until repaired. Discussed with PIC about removing unnecessary items from establishment. Provided cooling methods handout via email.
Inspector's notes
Observed pozole in approximately 20qt size pot cooling in walk-in fridge with an internal temperature of 61*F. Cook stated that it had been made at 3am. Pot of pozole was rapidly cooled to 34*F by adding ice as an ingredient and using an ice bath. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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.
Inspector's notes
Observed freezer near back door to be dripping water onto the floor. Seal on left door in disrepair and fan inside freezer observed to have ice accumulation. 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. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
2025
Oct 10, 2025Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Recommended to person in charge to use ice under salsas in salsa bar, or using time as a control.
Inspector's notes
Observed all TCS foods in salsa bar to have an internal temperature above 41*F. TCS foods include salsa (46*F), avocado salsa (49*F), jalapenos and carrots (49*F), green salsa (48*F), and red salsa (46*F). Staff member stated that salsas were put in the unit at 2am. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed cut lettuce in prep unit have an internal temperature of 38*F-59*F. Staff stated cut lettuce is received cut and stored in walk in fridge until use, with the lettuce put into the unit 30 minutes prior to inspection. Lettuce improperly cold held was relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Action: Corrected at time of inspection. **Second Consecutive Violation**
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Repeat Violation 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.
Apr 22, 2025Re-Inspection1 coreA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. Establishment has stopped offering ceviche. If ceviche is offered in the future, ensure parasite destruction letter is obtained from the supplier or shrimp is fully cooking prior to adding it to the ceviche.
Inspector's notes
Observed no certified food protection manager 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
Apr 18, 2025Routine2 priority1 coreC
Note a re-inspection is scheduled for 4/22/25. If violation is corrected prior to re-inspection date, inform inspector.Predefined Comment: No County legal action will result from this inspection.Reviewed separation with staff and discussed thawing animal protein under cold running water to 41*F.
Inspector's notes
Observed no certified food protection manager 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 establishment to serve ceviche from raw shrimp cooked with lime. Person in charge was unable to provide parasite destruction at time of inspection. 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. Re-inspection scheduled for 4/22/25.
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PRIORITY VIOLATION-3-402.11 - Priority: Parasite Destruction; 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.
Inspector's notes
Observed salsa bar in seating area to hold salsa, tomatillo, and steamed vegetables. TCS items had an internal temp of 44-48*F. Person in charge stated that items had been put in the unit 3.5 hours ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed with person in charge about putting TCS items on time as a control, adding ice to the unit, or getting the unit serviced due to ice build up. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. 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.
Jan 10, 2025Routine1 coreA
No County legal action will result from this inspection.Discussed with person in charge (PIC) about raw and cooked animal product separation.
Inspector's notes
Observed establishment to have no certified food protection manager present at the 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
2024
Aug 23, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
May 31, 2024Routine2 priority1 foundationall corrected on siteC
This establishment received a C Grade and had 2 Priority, 1 Priority Foundation violations on this inspection.Inspection conducted with RS 1498.No County legal action will result from this inspection.Inspection report emailed.While on-site observed a salsa packaging machine that was not in use. Salsa packets with red and green salsa were observed to be provided to customers with orders. Machine has an NSF sticker on the unit, however there is no manufacturer name or model number that can be used to verify that the equipment is NSF/ANSI approved. Operator will provide to Department proof that machine is NSF/ANSI approved. PIC stated that they would stop using the machine until approval is given. However, if verification is not possible then in order for a salsa packaging machine to be approved these steps likely will be needed (but may not be limited to): An on-site assessment by plan review- assessing placement, wear and tear, potential for contamination, cleanability, and possible modifications to machine.The creation of a cleaning and sanitizing policy for the machine. Labeling for the salsa packages would have to meet current labeling and CFR Code requirements -including name of establishment, address/phone number, ingredients, possibly date marking, etc. The Department may require that the salsa being packaged be lab tested for pH to help determine if product is TCS or non-TCS.The Department may ask that a variance be applied for if the shelf life is extended beyond 7 days or owner wishes to keep product out of refrigeration. 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.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: C,Embargo Lbs: 2,Signer: Flavio Rodriguez-Isais
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. In walk-in refrigerator on speed rack there was a tray of raw bacon being stored over a tray of cut deli style ham. Also, there was an open container of raw shrimp ceviche being stored over boxes of tomato sauce. PIC moved all items so that cross contamination would not occur. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. In three compartment sink area observed a dicer with food debris inside the blades. Dicer was being stored as clean. PIC moved dicer to three compartment sink and began to wash/rinse/sanitize. Also, observed dried salsa on the food contact surfaces of a salsa packaging machine. Machine was not in use and was being stored as clean. PIC began cleaning the food contact surfaces at the time of the inspection. All equipment should be stored clean to sight and touch when not in use. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. In walk-in refrigerator observed a bucket of red sauce (with canned tomatoes) dated 5/23. PIC willingly discarded item and will ensure that all TCS foods are discarded within 7 days. Correct By: Corrected At Time Of Inspection
Jan 4, 2024RoutinecleanA
This establishment received a A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.--Core-2-102.12(A), C: Certified Food Protection ManagerNo certified food protection manager (CFPM) was on duty at time of inspection. A CFPM must be on site during all times of food preparation. 2nd violation.--Discussed salsa packaging machine and procedures - cooling and cold holding temperatures, and date marking of salsas.No County legal action will result from this inspection.Inspection report emailed.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.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Food Manager Licenses: 0,Signer: Francisco Rodriguez
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 →