Filiberto's Mexican Food

13517 N Litchfield Rd, Surprise 85379

Food Establishment - Eating & Drinking · Permit FD-63872

Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 21, 2026.

Excellent

Surprise restaurant avg: 98

Compare with another

Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history9 on record

2026

May 18, 2026Routine1 coreA

No County legal action will result from this inspection.Reviewed cooling methods

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Show full county text

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

Jan 26, 2026RoutinecleanA

No County legal action will result from this inspection.

2025

Oct 14, 2025Routine1 priorityall corrected on siteB

No County legal action will result from this inspection.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.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed two large buckets of salsa with an internal temperature of 50-52*F. Internal temperature registered with an internal probe thermometer. Per PIC the salsa was cooked to temperature, placed in walk-in to cool, and never verified if salsa was cooled correctly in 6hrs. All TCS foods improperly cold held were discarded by PIC 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. Corrected at time of inspection.

Show full county text

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.

Aug 4, 2025Routine1 priorityall corrected on siteB

No County legal action will result from this inspection.Discussed cooling methods with PIC and provided educational handouts on cooling methods.

#20 — Proper Cooling Time and TemperaturesPriority3-501.14

Inspector's notes

Observed two large buckets of salsa with an internal temperature of 80-85*F. Per PIC the salsa was cooked and prepared 4hrs prior to time of inspection. PIC placed buckets into reach-in unit to cool, but did not take a temperature before placing in unit. Educated PIC that 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.

Show full county text

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.

Apr 16, 2025Routine1 priorityall corrected on siteB

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed TCS food being held inside a line prep-unit with an internal temperature of 50*F. Internal temperature registered with an internal probe thermometer. Ambient temperature of unit initially registered 49*F. PIC adjusted temperature of unit, unit returned to 40*F within time of inspection. Per PIC all food was placed in unit under 4hrs to time of inspection. TCS food items included cooked/cooled meats, folded tacos, cut tomatoes, and shredded cheeses. All TCS foods improperly cold held were 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. Corrected at time of inspection.

Show full county text

2024

Dec 11, 2024RoutinecleanA°

No County legal action will result from this inspection.

Jul 5, 2024RoutinecleanA°

No County legal action will result from this inspection.Discussed with PIC about testing sanitization buckets with test strips after making solution. 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.

Feb 20, 2024Routine2 priority1 coreall corrected on siteC°

This establishment is not participating in the award program at this time and had 2 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. Each food establishment that provides open foods and/or TCS (Temperature Controlled for Safety) foods, shall have at least one (1) Certified Food Protection Manager (CFPM) on site during operation hours. Provide a Certified Food Protection Manager certificate from an ANSI approved program (see website). Fifth consecutive violation. Spoke with owner on the phone and they stated that they would forward a picture of the certificate to the inspectors email once they returned home for the day. https://www.maricopa.gov/5114/Food-RestaurantsInspected with Supervisor RS#1258Inspection rights reviewed with Julio O.Inspection report emailed.Discussed portioning salsa and time as a control. 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-181.Award: Not Participating,Embargo Lbs: 8,Food Manager Licenses: 0,Signer: Julio Osorid

#16 — Food-Contact Surfaces: Cleaned and SanitizedCore4-602.11

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 tomato dicer with heavy organic matter build up between the handle and the black plastic part and was coming out of the sides. Kitchen associate placed the dicer at three compartment sink to be washed, rinsed, and sanitized. Ensure food contact surfaces are cleaned to sight and touch. Correct By: Corrected At Time Of Inspection

#21 — Proper Hot Holding TemperaturesPriority3-501.16

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. Rolled tacos with an internal temperature of 79 degrees F were sitting on the counter next to the fryer. Kitchen associate stated that the rolled tacos were cooked in the fryer and then moved to the side to hold. Once an order is made then the rolled tacos are placed into the fryer again to heat back up to 135 degrees F. Rolled tacos were discarded. Spoke with PIC regarding either hot holding the tacos after cooking in the fryer or utilizing time as a control option for holding the rolled tacos. Ensure all TCS items are hot holding at 135 degrees F or above. Correct By: Corrected At Time Of Inspection

#22 — Proper Cold Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Chorizo, cooked sausage, cooked shrimp, and cut tomatoes with internal temperatures between 46 degrees F and 49 degrees F cold holding in a prep table across from the cook line. Ambient temperature of the prep table was determined to be 40.6 degrees F by using a min/max thermometer. PIC stated that the items had been placed into the prep table after preparing them about an hour prior to inspectors arrival. TCS ingredients in the prep table were moved to the walk-in to cool to 41 degrees F or below. Spoke with PIC about placing TCS items directly into the walk-in cooler after preparing them to ensure that they cool to below 41 degrees F before moving them into the prep table. Ensure all cold holding TCS items are held at 41 degrees F or below. Correct By: Corrected At Time Of Inspection

2023

Aug 29, 2023RoutinecleanA°

This establishment is not participating in the award program at this time 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. Each food establishment that provides open foods and/or TCS (Temperature Controlled for Safety) foods, shall have at least one (1) Certified Food Protection Manager (CFPM) on site during operation hours. Provide a Certified Food Protection Manager certificate from an ANSI approved program (see website).Fourth consecutive violation.https://www.maricopa.gov/5114/Food-RestaurantsDiscussed time as a control.Inspection rights reviewed with Jesus C.Inspection report emailed. 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-181.Award: Not Participating,Food Manager Licenses: 0,Signer: Jesus Cruz

Nearby restaurants

Other places to eat within a short walk, with their current scores.

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 →