Filiberto's Mexican Food
Last inspected: Apr 9, 2026
100
Score
Filiberto's Mexican Food has been inspected seven times since 2024. The newest entry in the record is dated Apr 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near one violation per visit across recent inspections.
The most common issue across all inspections has been “certified food protection manager”, showing up two times.
The city-wide average is 97, putting Filiberto's Mexican Food squarely in typical territory. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine
No violations found.
100
Oct 1, 2025
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed rolled chicken tacos (74°F) and a pot of cooling salsa (100-108°F) sitting out on the prep table at room temperature. Alerted manger who stated both foods were made within the hour. Both foods were immediately transferred into the walk in to rapidly cool. 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. Discussed the importance of ACTIVE cooling and maintaining cold temperatures to reduce bacterial growth risks
3-501.14
No certified food protection manager
Inspector notes: No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification
2-102.12(A)
Food thawed using improper method
Inspector notes: Observed a large, opened box of thawing frozen chicken on the prep table at room temperature. The manager was alerted and reeducated on thawing requirements. The manager moved the chicken into the walk in, at time of inspection. Thawing must occur in a temperature-controlled fashion either under cold running water, under refrigeration, or as a part of the cooking process
3-501.13
78
Jul 16, 2025
Routine
2 minor violations. 2 corrected on site.
View 2 violations
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed an open coffee cup near a prep table containing single-serve salsas. Alerted staff who capped the coffee cup with a lid at time of inspection. Discussed eating and drinking requirements with staff. Eating must always occur in a designated location away from food and food contact surfaces. Drinking from closed containers (sealable water bottles or cups with lids and straws) is permitted if drinks are stored in a designated area away from food and food contact surfaces
2-401.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed a damp cloth sitting on top of the prep table's cutting board. Staff placed the damp cloth in the wiping bucket at the time of inspection. However, the sanitizer inside the wiping bucket measured at 0 PPM of chlorine. A new wiping bucket was made at the time of inspection to meet the recommended sanitizing concentration for chlorine (50-100 PPM). All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
90
Apr 9, 2025
Routine
No violations found.
100
Dec 5, 2024
Food Advisory Inspection
No violations found.
100
Dec 4, 2024
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed a plastic tub of Time Temperature Control for Safety cooked chicken measuring at 68-71°F, out at room temperature, on the counter. The cook stated the cooked chicken had been cooked an hour prior and was placed on the counter to cool. All TCS foods improperly cooled were reheated to 165°F to restart the cooling process using approved cooling procedures. Cooked TCS foods must be ACTIVELY 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
3-501.15(A)
Equipment not in good repair or proper adjustment
Inspector notes: Observed a leak from the soda machine out in the dining area. Staff stated they have a work order on the machine. Proper repair is required. Discussed the importance of keeping equipment in good repair. Staff to regularly clean the area multiple times a day while the leak is occurring to decrease the risk of attracting pests to the area. No pest activity was noted at time of inspection
4-501.11
No certified food protection manager
Inspector notes: No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification
2-102.12(A)
82
Jul 25, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: SECOND REPEAT. Observed a metal pan of Time Temperature Control for Safety meat sauce measuring at 80°F, out at room temperature, on the counter. The cook stated the meat sauce had been cooked an hour prior and was placed on the counter to cool. All TCS foods improperly cooled were reheated to 165°F to restart the cooling process using approved cooling procedures. Cooked TCS foods must be ACTIVELY 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
3-501.14
Handwashing done in improper location
(corrected on site)
Inspector notes: Observed staff touch their face with gloved hands and then return to the cook station. Staff was stopped and told to wash their hands and change gloves before returning to work with food. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks
2-301.15
78
Frequently Asked Questions
When was Filiberto's Mexican Food last inspected?
The most recent health inspection at Filiberto's Mexican Food on file is from Apr 9, 2026. The public record contains seven inspections in total.
What is the most common violation at Filiberto's Mexican Food?
Across the inspection record, “certified food protection manager” has been cited two times, more than any other issue at Filiberto's Mexican Food.
How does Filiberto's Mexican Food compare to other restaurants in Glendale?
Filiberto's Mexican Food most recently scored 100 out of 100, which is about the same as the Glendale average of 97.
Has Filiberto's Mexican Food's inspection record improved over time?
Results have been roughly steady. Inspections at Filiberto's Mexican Food have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Filiberto's Mexican Food means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Filiberto's Mexican Food inspected?
Based on the inspection history on file, Filiberto's Mexican Food is inspected around four times per year on average.
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