Federico's Mexican Food
A°12100 N Dysart Rd, Surprise 85379
Food Establishment - Eating & Drinking · Permit FD-42444
Score based on 13 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Score over time
Inspection history16 on record
2026
Jul 30, 2026Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Upon re-inspection, cold holding unit with an ambient temperature of 37-41*F. Violation #33 corrected. Establishment to continue monitoring temperatures multiple times daily. Provided multiple Spanish food safety documents.
Jul 1, 2026Routine1 priority2 foundationB
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: time as a control, date marking, refrigeration organization
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Repeat Violation Observed all items (shredded cheddar, shredded lettuce, pico, cut tomatoes, cooked beef, cooked chorizo, salsas, diced chicken, taquitos, diced ham, lengua, etc) in 3-door cold holding unit across from grill with internal temperatures of 45-53*F. Person in charge stated foods were placed in unit 2 hours prior to inspection and voluntarily discarded all foods. SECOND CONSECUTIVE 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. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: 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.
Inspector's notes
Corrective Action: Correct prior to re-inspection.
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Repeat Violation Cold holding unit near grill with an ambient temperature of 52*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Owner to provide work order invoice once completed. Re-Inspection to occur by 7/14/2026. No temperature-controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held on ice, discarded every four hours, or held in walk-in at 41*F. SECOND CONSECUTIVE VIOLATION 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. Predefined Comment: 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.
Inspector's notes
Corrective Action: Correct prior to re-inspection.
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Thermometer in 3-door cold holding unit unable to accurately read ambient temperature at 52*F. Person in charge to order working ambient air thermometers and place in every refrigeration unit. Re-inspection to occur by 7/14/2026. 4-203.12 - Priority Foundation: Temperature Measuring Devices, Ambient Air and Water- Accuracy
Apr 13, 2026Routine2 priority2 foundation1 coreC
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: usage of ice, equipment maintenance, temperature logs
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Person in charge unable to produce food manager certification during inspection. Owner stated staff will be issued certifications within 5 weeks. 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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Person in charge without food manager certification and unable to demonstrate the following: thermometer usage, thermometer calibration, knowledge of proper cold holding temperatures, knowledge of cooling times and temperatures. Owner stated food manager certifications will be issued within 5 weeks. Educated person in charge on proper thermometer calibration, cold holding temperatures, and cooling times and temperatures. 2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Predefined Comment: A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Chile rellenos, with an internal temperature ranging 46-48*F. Person in charge stated the chile rellenos were cooked yesterday and were placed in an active state of cooling over 6 hours prior to inspection. Cooling process should be completed in a total of 6 hours. Foods should reach an internal temperature of 70*F or below within 2 hours of reaching 135*F and within 4 hours of reaching 70*F temperature should reach 41*F or below. Person in charge discarded of chile rellenos. Discussed cooling times and temperatures and cooling methods. 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. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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All foods on cold holding unit near grill, (shredded cheddar, shredded lettuce, pico, cut tomatoes, cooked beef, cooked chorizo, salsas, diced chicken, taquitos, diced ham, lengua, etc) with an internal temperature of 49-51*F. Person in charge mentioned they were unable to determine temperatures of taquitos and lengua from over 6 hours prior to inspection. Remaining foods had an internal temperature of 41*F within 2 hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge placed foods on ice bath. Foods reached an internal temperature of 41*F within 1hr and 15min. Recommended checking ambient temperature of units prior to use and periodically throughtout the day. 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. Predefined Comment: 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.
Inspector's notes
Corrective Action: Correct prior to re-inspection.
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Cold holding unit near grill with an ambient temperature of 49*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Owner to provide work order invoice once completed. Re-Inspection to occur by 4/23/2023. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held on ice or in walk-in at 41*F. 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. Predefined Comment: 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.
2025
Nov 18, 2025RoutinecleanA
No County legal action will result from this inspection.Inspection report e-mailed. Discussed food protection manager certification renewals and bodily fluid/biohazard cleanup policies.
Aug 12, 2025Routine1 foundation3 coreB
Predefined Comment: No County legal action will result from this inspection.**Discussed handwashing procedure and examples of when to wash, discussed holding temperatures, employee illness policy and employee training.**
Inspector's notes
No CFPM onsite at time of 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 Predefined Comment: 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.
Inspector's notes
Observed multiple containers of cooked meats (chicken wings, green chili pork, red chili beef and cooked & shredded chicken, and a container of cooked pork) without date mark stickers being cold held inside the walk-in cooler. Per PIC, the food was cooked a day prior to this inspection. PIC placed date mark stickers on all containers. Discussed with PIC that date marking shall be done within 24hrs of preparing or opening RTE TCS food. Listeria is the pathogen of concern. RTE/TCS can be kept for a max of 7 days when held at 41*F or less. Corrective Action: Corrected at time of inspection.
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3-501.17 - Priority Foundation: 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.
Inspector's notes
Missing/deteriorated door seals on make-line unit. The door do not close easily because of the missing seals. Per PIC, door seals have been ordered. The ambient temperature of the unit was 40*F at time of inspection. Products closed to the door without a seal had an internal temperature of 41-43*F while other products inside the unit had internal temperatures below 40*F. Advised PIC to repair door seals as soon as possible to ensure the unit maintains the proper cold holding temperature of 41*F or below. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
Inspector's notes
Observed a leaking faucet at the 3 compartment sink. Correct prior to next routine inspection. All plumbing must be maintained in good repair at all times.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Apr 22, 2025Re-Inspection1 priority1 foundationall corrected on siteB°
All violations were corrected. No County Legal
Inspector's notes
Containers of asada, barbacoa, el pastor meat, shredded cheese, and Pico observed with internal temperature of range 46-53*F while being cold held inside the make-line unit. The ambient temperature of the unit was 46*F at time of inspection. PIC voluntarily discarded products mentioned above at time of inspection. PIC advised staff to only pull minimal amounts from walk-in cooler and use time as a control until the make-line unit is repaired and can hold an ambient temperature of 41*F or below. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. 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 two unlabeled spray bottles with solutions in them near 3-compartment sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC labeled the bottles, degreaser and window cleaner. Corrective Action: Corrected at time of inspection.
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7-101.11 - Priority Foundation: Identifying Information, Prominence-Original Containers
Apr 22, 2025RoutinecleanA
Inspection Upon Request For EHR2500150Predefined Comment: No County legal action will result from this inspection.
Apr 15, 2025Routine1 priority2 foundationB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Containers of asada, barbacoa, el pastor meat, shredded cheese, and Pico observed with internal temperature of range 46-53*F while being cold held inside the make-line unit. The ambient temperature of the unit was 46*F at time of inspection. PIC voluntarily discarded products mentioned above at time of inspection. PIC advised staff to only pull minimal amounts from walk-in cooler and use time as a control until the make-line unit is repaired and can hold an ambient temperature of 41*F or below. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. 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 two unlabeled spray bottles with solutions in them near 3-compartment sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC labeled the bottles, degreaser and window cleaner. Corrective Action: Corrected at time of inspection.
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7-101.11 - Priority Foundation: Identifying Information, Prominence-Original Containers
Inspector's notes
Ambient temperature of the make-line unit observed at 46*F at time of inspection. Products inside the unit were also temping at 46*F or higher. All Products were moved to walk-in cooler (some discarded) and PIC stated that they will get unit serviced and use time as a control at the line until the unit can hold below 41*F. Corrective Action: Correct prior to re-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. Predefined Comment: 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.
2024
Oct 22, 2024Routine2 priority2 coreC
Predefined Comment: No County legal action will result from this inspection.**Advised PIC to repair FRP wall at mop sink and also obtain functioning thermometers for refrigerators to help monitor ambient temperatures**
Inspector's notes
No proof of a certified food protection manager onsite at time of inspection. Correct prior to next routine inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
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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
Shredded cheese in two large covered containers observed with an internal temperature of 46-48*F while inside walk-in cooler. Per PIC, the cheese was prepared/shredded a day prior to this inspection. Also observed cooked beans in deep containers with an internal temperature of 45-46*F while being held inside the walk-in. The beans were cooked the day prior to this inspection, Per PIC. The ambient temperature of the walk-in cooler was 39*F at time of inspection. Discussed best practices for when cooling food and cooling parameters. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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
Shredded cheese, Pico de Gallo, cooked beef, cooked shredded beef, and lettuce were all observed with internal temperature range of 45-50*F while being cold held inside the make-line unit (at cook line). The cook noticed that the temperature knob was set at a higher temperature than required and they turned it down. After 20-30min, the ambient temperature of the unit dropped from 47*F to 42*F and dropping. The food mentioned above was voluntarily discarded because it was unclear as to how long the unit was temping above 41*F. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Advised PIC to obtain refrigerator thermometers to help monitor the ambient temperature of cold holding units.
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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. Predefined Comment: 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. Corrective Action: Corrected at time of inspection.
Inspector's notes
AVB on mop sink is leaking when in use. Please repair/replace prior to next routine inspection. Please maintain plumbing in good repair.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Aug 27, 2024Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.Discussed monitoring of cold holding and cooling methods, date marking, equipment condition and cleanability. Work order in place to repair floor drain cover on cook-line and leak at mop sink and RPZ valve
Inspector's notes
No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the kitchen is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services ***2nd consecutive violation*** Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 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 30, 2024Routine1 priorityall corrected on siteB
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.**Discussed proper thawing methods and backflow siphonage** Core-2-102.12(A), C: Certified Food Protection Manager ----- No certified food protection manager on duty at time of inspection. Discussed with person in charge that there needs to be at least one Certified Food Manager at the establishment at all time. No County legal action will result from this inspection.Report emailed.Award: B,Embargo Lbs: 30,Signer: Erendena G.
PRIORITY VIOLATION-3-501.14, P: 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. ----- Two large containers of shredded cheese observed with internal temperature range of 44-52*F while being cold held in the walk-in cooler. The containers were stacked, one on top of the other. Per PIC, the cheese was shredded a day prior to this inspection and put in walk-in cooler to cool. The cheese did not cool within proper cooling parameters due to the size of containers used and lack of air circulation. Discussed proper cooling parameters and cooling methods. PIC voluntarily discarded the shredded cheese at time of inspection. Correct By: Corrected At Time Of Inspection
2023
Dec 13, 2023Routine1 coreA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.**Discussed cross connection, back siphonage and backflow**Core-2-102.12(A), C: Certified Food Protection Manager ----- No certified food protection manager on duty at time of inspection. Discussed with person in charge that there needs to be at least one Certified Food Manager at the establishment at all time. No County legal action will result from this inspection.Report emailed.Award: A,Signer: Erandena G.
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ----- Loose faucet in men's restroom. Please repair/replace prior to next routine inspection. All plumbing must be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection
Aug 14, 2023Routine1 foundation1 coreall corrected on siteB
This establishment received a(n) B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager ----- No proof of food manager certificate. Discussed with person in charge that there needs to be at least one Certified Food Manager at the establishment at all time.No County legal action will result from this inspection.Report emailedAward: B,Signer: Erendina G.
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. ------ Mechanical slicer observed with food debris between blades found on clean storage shelf. Person in charge placed slicer at 3 compartment sink to be washed, rinsed and sanitized. Please ensure food contact equipment is properly cleaned and sanitized before being placed in clean storage for future use. Food contact equipment shall be clean to both sight and touch. Correct By: Corrected At Time Of Inspection
Core-3-304.14, C: Wiping Cloths, Use Limitation ---- No detectable chlorine sanitizer in either wiping buckets used to store wiping cloths. Ensure that sanitizer buckets have proper sanitizer levels between 50-100 ppm using chlorine sanitizer test strips. New buckets were made at time of inspection. Correct By: Corrected At Time Of Inspection
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 100Dysart High SchoolA11425 N Dysart Rd · 280 m away
- 100Dysart Middle SchoolA+12950 W Varney Rd · 730 m away
- 99Burger KingA13775 N Dysart Rd · 1.5 km away
- 93Circle KA°13777 N Dysart Rd · 1.6 km away
- 95Lupita's Mexican RestaurantA13915 N Dysart Rd · 1.8 km away
- 98Lapicosita FresitaA13915 N Dysart Rd · 1.8 km away
- 96Mario's PizzaA13915 N Dysart Rd · 1.8 km away
- 94ShellB12170 N El Mirage Rd · 1.6 km away
Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →