Polibertos Taco Shop
A2160 N Arizona Ave, Chandler 85225
Food Establishment - Eating & Drinking · Permit FD2501211
Score based on 5 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 22, 2026.
Score over time
Inspection history5 on record
2026
Jul 27, 2026Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
No certified food manager present.
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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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
Mar 24, 2026Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Cold water pressure has been restored and hot and cold water are now sufficient at the hand washing sink.
Mar 17, 2026Routine4 priority2 foundation1 coreD°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Beans, rice, cooked meat available for service in hot wells at 118*F to 130*F internally.
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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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.
Inspector's notes
Certified food manager not present.
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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.
Inspector's notes
Corrective Action: Corrected at time of inspection. Employee wearing gloves handled chemicals then returned to handling food contact items without removing gloves, washing hands. Had employee wash hands.
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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
Corrective Action: Corrected at time of inspection. No paper towels at the two back hand washing sinks. Employee provided.
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6-301.12 - Priority Foundation: Hand Drying Provision. 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. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.
Inspector's notes
Corrective Action: Corrected at time of inspection. In the walk-in, beans cooked previous day, per employee, in deep covered pot at 54*F internally. All other foods in the walk-in were properly cold. Embargoed, employee discarded.
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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. 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. Unwrapped tamales stored directly in black plastic bag in back reach-in, cooked rice held directly in "Thank you" grocery bag in the hot well. Employee transferred tamales to food-safe container and discarded rice.
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PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Predefined Comment: Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances.
Inspector's notes
Cold water at middle hand washing sink only available as a trickle, with hot water reaching 118*F for hand washing.
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5-103.11 - Priority Foundation: Capacity-Quantity and Availability Predefined Comment: Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct prior to re-inspection 3/24/26.
2025
Aug 13, 2025Routine1 priority2 foundationall corrected on siteB
No County legal action will result from this inspection. Report emailed.
Inspector's notes
Observed rice, beans, and other food debris in the hand sink. Discussed with person in charge (PIC) that all hand sink are only to be used for hand washing to reduce risk of contamination during hand washing. PIC removed the food debris and cleaned the sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 that there were only a couple of items in the walk-in cooler and the other cold-holding units with a date on them. Ready to eat foods and time/temperature foods (RTE/TCS) requiring date marking need be date marked the day they are made or prepped and used or discarded after 7-days. Inspector also observed a container of cooked chicken that was date marked for 8/1/25. Person in charge (PIC) stated that it was an old date and that the chicken was made 4-days prior. A new date was put on the container. 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). All RTE/TCS foods were properly date marked at the time of inspection. 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
Observed the sanitizer level at the three compartment sink at 200 ppm bleach. Be sure to maintain between 50-100ppm bleach. Also observed two of the sanitizer buckets above proper concentrations. Person in charge (PIC) adjusted to 100ppm bleach at the time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-202.12 (A-B) - Priority: Conditions of Use
Apr 24, 2025RoutinecleanA
No County legal action will result from this inspection. Report emailed.
Nearby restaurants
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Data from Maricopa County Environmental Services public records, last checked Sep 22, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →