Filiberto's Mexican Food
B°15144 N Northsight Blvd, Scottsdale 85260
Food Establishment - Eating & Drinking · Permit FD-81341
Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 17, 2026.
Score over time
Inspection history9 on record
2026
Jun 19, 2026Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Discussed maintaining utensil handles above surface of food and repairing cooler door seals with person in charge.
Inspector's notes
Observed red salsa containing cooked tomatoes at salsa bar at 45 °F. 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. Salsa had been placed at salsa bar five hours prior as per person in charge. Salsa was discarded at time of inspection. Person in charge will use time as a control for salsa. 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.
Feb 26, 2026Routine1 coreA
No County legal action will result from this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
Throughout establishment, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.
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4-501.12 - Core: Cutting Surfaces
2025
Sep 30, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.Reviewed with employees: cracked/chipped utensils and containers, storage of raw vs. ready to eat foods, cutting boards, date marking when cooked items removed from freezer to cooler.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
Second Consecutive Violation. At salsa bar, tomato based salsas with internal temperatures of 49*F-54*F. Per manager, salsas were removed from walk in cooler and placed in salsa bar <4 hours. Employee moved salsas to walk in cooler to rapidly cool back down to the proper temperature. New salsas were added to salsa bar and ice baths were provided to maintain proper temperature. Recommended new salsa cooler to ensure proper cold holding temperatures at all times. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.
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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.
Jul 7, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
At salsa bar, tomato based salsas with internal temperatures of 52*F-54*F. Per manager, salsas were removed from walk in cooler and placed in salsa bar <4 hours. Employee provided ice baths to salsas and cold holding unit was plugged in at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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.
Mar 11, 2025RoutinecleanA
No County legal action will result from this inspection.Reviewed with manager: clean solutions at 3-compartment sink, cooling methods.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Recommended obtaining the bodily fluids clean up kit.Routine inspection report was emailed to person in charge at establishment.
2024
Oct 2, 2024Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.Reviewed with employees: hot holding of cooked jalapenos. Recommended obtaining the bodily fluids clean up kit.Conducted inspection with RS#874.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Inspector's notes
At self service cold holding salsa bar, house made salsas with internal temperatures of 46*F-50*F. Per manager, salsas were removed from cold holding within normal time parameters. Manager voluntarily discarded salsas. Ice bath was made for new salsas removed from walk in cooler. Recommended manager call repair company for repair on cold holding salsa bar. Discontinue use of cold holding salsa bar until repaired and use ice baths to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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.
Jun 6, 2024RoutinecleanA
This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Recommended obtaining a bodily fluids clean up kit.Reviewed with managers: regular maintenance of cold holding units.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Cruz Martinez
Jan 29, 2024Routine1 priorityall corrected on siteB
This establishment received a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review.(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: B,Embargo Lbs: 70,Food Manager Licenses: 0,Signer: Jon Martinez
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 cooler, containers of cooked green sauce and cooked red sauce past 7-day discard date (1/16 and 1/20). On shelves, >10 containers of cooked red sauce and cooked green sauce with correct preparation dates. Cooked red sauce and cooked green sauce were discarded. See embargo form. Discussed 7-day discard date, with preparation date as Day 1 with an additional 6 days for a total of 7 days. Correct By: Corrected At Time Of Inspection
2023
Sep 27, 2023Routine1 foundationall corrected on siteB
This establishment received a B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Reviewed with manager: door gaskets on prep table coolers.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: B,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Cruz Martinez
Repeat Violation Priority Foundation-3-501.15 (A), Pf: 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. ........In walk in cooler, cooked red sauce/ 55*F prepared and cooling in covered containers >6 inches deep. Manager portioned red sauce in to shallow uncovered containers to continue the cooling process. Discussed proper cooling methods with manager and employees. Via email, provided cooling handouts in Spanish. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
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Data from Maricopa County Environmental Services public records, last checked Sep 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →