Filibertos Mexican Food
Last inspected: Apr 2, 2026
82
Score
Filibertos Mexican Food appears in inspection records five times, starting in 2024. The newest entry in the record is dated Apr 2, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
“Certified food protection manager” comes up most often, recorded three times in the inspection record.
By comparison, the average Mesa facility scores 95, putting Filibertos Mexican Food on the weaker side. Taken together, the history is a positive one.
5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed multiple containers of food (Chopped ham, cooked sausage crumbles, cooked fajitas and meat, cooked potatoes, stewed tomatoes, and pico) in the reach-in and walk-in cooler without a date markings. Also observed cooked pork with a date marking of 3-23 in the walk-in cooler. Person in charge (PIC) removed the old date and replaced it with a new one. PIC also placed dates on the containers that needed date marking. 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
3-501.18
No certified food protection manager
Inspector notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
82
Sep 11, 2025
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Manager was unable to provide proof of certified food service manager. Obtain certification from an accredited agency and leave copy at establishment. This is the second consecutive violation
2-102.12(A)
95
May 14, 2025
Routine
1 major violation. 3 minor violations. 3 corrected on site.
View 4 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: No date marks observed on red and green salsas and an opened chub of ham deli meat. Also observed a tray of cut peppers, onions and tomatoes dated 4/30. Per PIC, all foods were prepared more than 24 hours prior on 5/13. PIC stated the old label was not replaced on the tray of cut vegetables. All RTE/TCS foods were properly date marked at the time of inspection. 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)
3-501.17
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed sealed packaged of raw pork adobada (small diced cut) stored above whole sealed roasts of beef and pork. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A3-8)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed a stock pot of green salsa stored on the floor for immersion blending before being moved to the walk in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed storing foods and wares on cleaned surfaces or shelving to reduce chances of contamination from the premises. Discussed the bottom of the stock pot may provided a source of contamination if placed on a cleaned surface such as a prep table. PIC stored the stock pot properly at the time of inspection
3-305.11
78
Jan 6, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: No date marks observed on rolled tacos, tacos, salsas, and cooked chicken in the walk in cooler. PIC stated the foods had been prepared 1/5. All RTE/TCS foods were properly date marked at the time of inspection. 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)
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Observed multiple uncovered and previously cooled foods in the walk in cooler including cheeses, tacos, chicken, pico, guaco etc. Advised PIC to cover foods to help prevent contamination. PIC added lids and plastic wrap to all foods at the time of inspection
3-501.15(B)
86
Sep 27, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooling red salsa in a large stock pot measuring 76-78*F internally when measured with a probe thermometer. Per PIC, the salsa was cooked at 9am. 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
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: Observed a large metal stock pot of cooling green salsa with internal temperatures ranging from 115-122*F. Per PIC, the food had been cooling for 30 minutes. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling
3-501.15(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Observed multiple plastic cutting boards with heavy scored surfaces. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed that deep grooves in cutting boards may create harborage conditions for bacteria. Discussed loose plastic pieces may create a risk of physical contamination of foods
4-501.12
74
Frequently Asked Questions
When was Filibertos Mexican Food last inspected?
The most recent health inspection at Filibertos Mexican Food on file is from Apr 2, 2026. The public record contains five inspections in total.
What is the most common violation at Filibertos Mexican Food?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Filibertos Mexican Food.
How does Filibertos Mexican Food compare to other restaurants in Mesa?
Filibertos Mexican Food most recently scored 82 out of 100, which is lower than the Mesa average of 95.
Has Filibertos Mexican Food's inspection record improved over time?
Results have been roughly steady. Inspections at Filibertos Mexican Food have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Filibertos 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 Filibertos Mexican Food inspected?
Based on the inspection history on file, Filibertos Mexican Food is inspected around three times per year on average.
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