PlateScore

Filiberto's Mexican Food

A

1397 E Williams Field Rd, Gilbert 85295

Food Establishment - Eating & Drinking · Permit FD2502867

Score based on 3 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 17, 2026.

81
Good

Gilbert restaurant avg: 95

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Score over time

1000602026Jan 12, 2026 — Routine — score 35 (4 priority, 1 foundation, 0 core)Feb 18, 2026 — Routine — score 100 (0 priority, 0 foundation, 0 core)May 12, 2026 — Routine — score 100 (0 priority, 0 foundation, 0 core)100
Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history4 on record

2026

May 12, 2026RoutinecleanA

No County legal action will result from this inspection.No violations noted at time of inspection.

Apr 8, 2026Advisorynot scoredclean
Feb 18, 2026RoutinecleanA

Inspection Upon Request for EHR2600025.No County legal action will result from this inspection.

Jan 12, 2026Routine4 priority1 foundationall corrected on siteD°

No County legal action will result from this inspection.

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority4-501.114

Inspector's notes

Observed sanitizer in 3 compartment sink with a concentration of less than 50 ppm for chlorine. Employee added more chlorine to the 3 compartment sink to the proper concentration at time of inspection. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

#20 — Proper Cooling Time and TemperaturesPriority3-501.14

Inspector's notes

Observed cooked pinto beans at 82-90F in a deep metal pot on a rack in walk-in cooler. Per PIC, the beans were cooked, placed in walk-in cooler the night prior to inspection, and had not been removed from walk-in cooler. The pinto beans were embargoed at the time of inspection. Discussed proper cooling with the PIC. Foods must be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours. 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.

#23 — Proper Date Marking and DispositionPriority3-501.18

Inspector's notes

Observed cooked chicken with prep date of 1/3/2026 (discard date of 1/9/2026) stored in the walk-in cooler. The cooked chicken was embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked within 24 hours of preparation and sold or discarded after 7 days (including the day it was made as day 1). 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.

#28 — Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly StoredPriority foundation7-102.11

Inspector's notes

Observed spray bottle with chemicals for cleaning without common name labeling. Employee marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: Observed sanitizer (chlorine) measuring greater than 200 ppm in sanitizer bucket for food contact surfaces. Employee diluted solution to an approved amount. A chemical sanitizer like chlorine must have a concentration range of 50-100ppm to sanitizer food contact surfaces. Corrective Action: Corrected at time of inspection.

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7-102.11 - Priority Foundation: Common Name-Working Containers

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 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →