Someburros
A2525 W Jomax, Phoenix 85085
Food Establishment - Eating & Drinking · Permit FD-23-03388
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 history13 on record
2026
May 15, 2026Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed mop sink at rear of establishment had very low running water out of hot water faucet, non-working cold faucet. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Jan 8, 2026Routine2 priorityall corrected on siteC
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed container of shredded cheese at the front prep tables next to the hot holding station with a variable temperature of 44-48°F measured by probe thermometer. 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. Per PIC, shredded cheese had been in the prep table less than 1 hour. Shredded cheese improperly cold held was 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.
Inspector's notes
Observed salsa with TCS cut tomatoes in the walk-in dated with a discard date of 1/7. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Salsa with TCS cut tomatoes was discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.18 - Priority: 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.
2025
Aug 11, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.Discussed with PIC: containers used for cooling TCS salsa, ice machine cleaning frequency. Predefined Comment: This inspection was conducted as an Inspection Upon Request - EHR2500273.
Inspector's notes
Observed clean cambro containers put away wet, stacked on top of one another on the overhead clean dish area by 3 compartment sink. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.
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4-901.11 - Core: Equipment and Utensils, Air-Drying Required
Aug 6, 2025Routine3 priority1 foundationall corrected on siteD
Predefined Comment: No County legal action will result from this inspection.Discussed with PIC: wet stacking, time as a control for potatoes and salsa, date marking milk, cleaning of trash around dumpster, handwashing sinks free and clear
Inspector's notes
Observed employee crack raw shelled egg onto flat top grill, change gloves without washing hands, and begin to cook again. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee was instructed to properly wash hands and put on clean gloves before continuing. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 build up on the soda nozzles at the lobby soda fountain. In equipment such as beverage dispensing nozzles, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Consecutive repeat violation:3rd. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed food debris on hotel pans, cambros, and slicer on the clean dish rack. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.
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Repeat Violation 4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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.
Inspector's notes
Observed two buckets of red salsa with TCS cut tomatoes in the walk-in cooler at 46-47*F at the time of inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. PIC stated both containers of TCS salsa were prepared the previous day and discarded at the time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 cooked potatoes on the counter at 110*F at the time of inspection. Per PIC, cooked potatoes were on the counter for less than one hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC voluntarily discard the potatoes for quality purposes at the time of inspection. 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.
Jun 3, 2025Routine1 foundation4 coreB
Predefined Comment: No County legal action will result from this inspection.Discussed with PIC: consumer advisory, prep sink, in unit thermometers
Inspector's notes
Observed no handwashing signage at the handwashing sinks in the kitchen or women's restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.
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6-301.14 - Core: Handwashing Signage. 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 build up on the soda nozzles at the drive thru soda fountain and lobby soda fountain. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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.
Inspector's notes
Observed cooked chicken between 44-47*F being cooled in in the drawer cooler under the flat grill. 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. PIC stated chicken was portioned out and prepped an hour ago and moved to the drawer cooler. PIC moved the chicken to equipment designed to cool in the walk-in cooler. 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 wiping cloth buckets on either end of the kitchen with less than 150ppm quat sanitizer concentration. 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 laundered wiping cloths and aprons stored below sealed cleaning chemicals on wire shelving by the walk-in cooler. Equipment, Utensils, Linens and Single-Service and Single-Use Articles stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Corrective Action: Correct prior to next routine inspection.
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4-903.11(A), (B) and (D) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens
Mar 17, 2025Routine2 priority1 foundation2 coreC
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed a knife set as clean with food residue stored in the clean knife storage area by the 3 comp sink. Ensure all utensils are clean to sight and touch. The person in charge removed the knife and properly washed the knife. Corrective Action: Corrected at time of inspection.
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4-601.11(A) - Priority Foundation: 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.
Inspector's notes
Observed and employee at the cooks line hot holding station prepping food with gloves rub their gloved hands on a soiled apron. The employee was instructed to remove their gloves and property wash hands prior to placing new gloves. Education was provided regarding proper handwashing procedure and glove usage. Observed an employee at the cooks line flat grill cracking eggs, then remove their glove with the other gloved hand and proceed to grab clean gloves then proceed to the hot holding station. The employee discarded the gloves and properly washed their hands. Education was provided regarding proper procedure of handling raw food items and when to remove gloves and wash hands prior to dawning clean gloves. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 two containers of refried beans and two containers of green chili beef measured between 116F and 125 F in the hot holding unit for 1 hour as stated by the person in charge. The beans and green chili were reheated to 165F and education was provided to ensure the hot holding unit reached the required temperature prior to placing hot foods in the unit. 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 a container of raw marinated beef measured 54F prepared one hour prior and placed in the drawer cooler under the flat grill. Ensure items in the cooling process and placed in the walk-in cooler to properly cool. Observed shredded cheese in a closed container in the walk-in measured at 51F prepared one hour and a half prior as stated by the person in charge.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Predefined Comment: 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.
Inspector's notes
Observed an employee beverage stored on the shelf above the prep table. Ensure employee beverages are stored away from food prep areas. The PIC remove the beverage at the time of inspection. Corrective Action: Corrected at time of inspection. 6-501.110 - Core: Using Dressing Rooms and Lockers Addl Notes: Observed employee keys and cellphone stored next to spices above the prep table. The person in charge (PIC) removed teh items. Corrective Action: Corrected at time of inspection.
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6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking
2024
Oct 2, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
May 21, 2024Routine1 coreall corrected on siteA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Core-2-102.12(A), C: Certified Food Protection Manager - None of the employees working could provide a certifiedfood manager certificate at the time of inspection. At least one employee present is required to have a certified foodmanagers certificate while operating. Fix prior to next routine inspection.PIC emailed report.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Award: A,Food Manager Licenses: 0,Signer: Tomi P
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Observed a build up of organic matter on the self serve soda nozzles. Discussed the importance of cleaning soda nozzles well to avoid contamination. PIC will have employees rewash soda nozzles. Correct By: Corrected At Time Of Inspection
Jan 3, 2024RoutinecleanA°
Priority Foundation-2-501.11, Pf: Clean-up of Vomiting and Diarrheal Events - No written fecal/vomit procedures available onsite. Provided person in charge provided with sample procedure. A food establishment must have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. the procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrected at time of inspection.This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.PIC emailed copy of inspection report.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181No County legal action will result from this inspection.Award: Not Participating,Food Manager Licenses: 1,Signer: Renee P
2023
Dec 1, 2023Reviewnot scoredclean
Final Construction inspection conducted with site superintendent, Marcus. Construction completed and approved. Inspection rights and inspection report was emailed to MarcusAddress the following items prior to the next inspection:1. Provide ice bin that is NSF approved. All surfaces are to be easy cleanable, durable, and smooth2. Remove on/off switch on the drive thru air curtain3. Provide cap for the interior of the walk in cooler door handleThis establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.No County legal action will result from this inspection.Award: Not Participating,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0
Nov 30, 2023Reviewnot scoredclean
Equipment inspection conducted with Site Superintendent, Marcus . At the time of this inspection, this project was about 95% complete. Inspection rights and inspection report was emailed to MarcusAddress the following items:1. All cold hold equipment to be at 41^f or below at time of final inspection2. Seal areas such as the area behind the reach in cooler (paint), soda chutes, area around the soda chutes, exposed wood under the counters, area behind the mopsink backsplash. 3. Complete install of the cove base in the reach in cooler areas. Facility approved to stock and trainNo County legal action will result from this inspectionPlease continue with construction according to plans, stipulation letter, and inspections. Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the inspection.
Oct 26, 2023Reviewnot scoredclean
Equipment inspection conducted with Site Superintendent, Mark . At the time of this inspection, this project was about 75% complete. Inspection rights and inspection report was emailed to MarkAddress the following items prior to the final inspection:1. All cold hold equipment to hold 41^F or below at time of final inspection2. Provide 110^F hot water to all sinks, 100^F hot water to tempered sinks within 45 seconds3. Provide means for front customer beverage area floor sink to be accessible for cleaning and routine maintenance. (IPC §427.1). Area under counter to be sealed and cove based.4. Seal back walls behind the reach in coolers on the front service lines. Area to be a washable surface5. Provide missing cove base in front service area6. Provide minimum 10 foot candles throughout walk in cooler. No shadows or minimal light in corner areas. Currently one bulb light in the walk in cooler7. Provide backsplash for the outside mopsink. Currently, backsplash plast does not cover brick wall where mops are hung and faucet area. Back splash and wall areas in moisture areas must also be nonabsorbent to height of splash. All splash/moisture areas must be finished with durable and waterproof materials Approved materials include fiberglass-reinforced plastic (FRP) wall panels, stainless steel, and similar materials. Painted/sealed concrete, concrete masonry unit (CMU), dry wall, or material such as non-fiberglass plastic (NRP) in these related splash and moisture areas are not approved. (SPS-EH-2012-006, FC §6-101.11 and §6-201.16)8. Provide test certification for the soda machine Reduced pressure zone backflow preventer at time of final inspection9. Provide minimum 1 inch air gaps for all drainage lines to the top of the floor sink flood lips10. Paint/seal wood under located under countertops. Paint or seal any wood exposed from cabinet cutouts or conduit penetrations.11. Seal all cracks, crevices and penetrations ie crevices in hood, floor, cutouts, soda chutes, equipment connecting to the wall/cabinets.12. Provide coved seal area around the front service area floor sink by the front drive thru13. Provide air curtains at drive thru window and back door with door or window activated micro-switches. Cover power switchs to eliminate means to deactivating air curtainPlease continue with construction according to plans, stipulation letter, and inspections. Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the 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 →