Filiberto's Mexican Food

15602 N 35th Ave, Phoenix, AZ 85053

Mexican / Latin

License: Food Establishment - Eating & Drinking

Last inspected: Apr 16, 2026

Score

Low Risk Grade: A

The health department has logged six inspections at Filiberto's Mexican Food, the earliest from 2024. Filiberto's Mexican Food was last inspected on Apr 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.

Performance has remained roughly level over recent inspections, averaging near two violations each time.

Across the inspection history, “wiping cloths, use limitation” is the issue that surfaces most often, recorded two times.

That falls roughly in the middle of the pack for Phoenix restaurants. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 16, 2026

Routine

1 minor violation.

View 1 violation

Covering Receptacles

Inspector notes: Observed 2 outside trash dumpsters, one with no lids and one with the lids open. Flies observed around the trash and in the dumpsters. All dumpster should have lids and be closed at all times. Correct prior to next routine inspection

5-501.113

Nov 14, 2025

Routine

1 critical violation. 1 major violation. 3 minor violations. 4 corrected on site.

View 5 violations

Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation (corrected on site)

Inspector notes: Observed 0ppm bleach sanitizer at three compartment sink. Sanitizer to be 50 ppm at dish wash three compartment sink. More sanitizer added to water to be at 50 ppm. Advised staff to check levels prior to washing any utensils

4-501.114(F1-2)

Time used as public health control not properly documented (corrected on site)

Inspector notes: Observed hot hold items such as the rolled tacos and small tacos at grill line and container of fries for breakfast burritos with no discard time documented. Employee added discard times

3-501.19(A1,B2,C2-3)

No certified food protection manager

Inspector notes: Observed no staff on site with a certified Food Protection Manager Certification on site

2-102.12(A)

Employee eating, drinking, or using tobacco in food area (corrected on site)

Inspector notes: Observed single use coffee cup on bottom shelf of prep tables in kitchen. Single use cups may be in an assigned break area only. Drink was removed

2-401.11

Wiping cloths used or stored improperly (corrected on site)

Inspector notes: Observed 0 ppm bleach based sanitizer for wiping cloths. Sanitizer level to be 100 ppm. Sanitizer water was remixed to be 100 ppm

3-304.14

Jun 18, 2025

Routine

No violations found.

100

Mar 26, 2025

Routine

1 critical violation. 1 minor violation. 2 corrected on site.

View 2 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Observed carne asada at steam table at 110*F. As per the staff the asada was grilled and cut into small pieces earlier today and placed on steam table to keep hot. Carne Asada was reheated on the grill to 165 and returned to steam table. Advised employees to reheat carne asada after preparing and then keep hot at 135*F. Observed rice on stove top with no heat source at 120*F. As per the employees on site, rice was finished cooking at 2:00pm and was to be used once rice on steam table was discarded. Rice was reheated to 165*F and placed at steam table. Once cooked hot food must be held at 135*F. Advised staff to keep food on heat source and hold at 135*F. Use metal stem thermometer to verify food is held at 135*F

3-501.16(A)(1)

Improper cooling methods used (corrected on site)

Inspector notes: Observed on site shredded cheese prepared on 3/26/205 in tightly closed containers over 12 inches deep at 45*F. As per person in charge, the cheese had just been shredded and placed in walk in cooler to chill. Temperature control for safety foods must be kept at 41*F during preparation and storage. Once prepared, food items must be rapidly cooled back to 41*F in shallow and uncovered containers, or by other methods. Shredded cheese was split into smaller containers to cool rapidly

3-501.15(B)

Nov 27, 2024

Routine

1 critical violation. 1 minor violation. 2 corrected on site.

View 2 violations

Food on display not protected from contamination (corrected on site)

Inspector notes: Observed tortilla chips beneath heat lamp for customer self service with no sneeze guard protection. Items for self service must have protection from customer contamination. Staff removed self service tortilla chips

3-306.11

Wiping cloths used or stored improperly (corrected on site)

Inspector notes: Observed wiping clothes in sanitizer buckets with 0 ppm chlorine sanitizer. Sanitizer for wiping cloths are to be at 100 ppm. New sanitizer buckets were prepared at 100 ppm

3-304.14

Aug 2, 2024

Routine

No violations found.

100

Show all 6 inspections Show less

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 16, 2026. The public record contains six inspections in total.

What is the most common violation at Filiberto's Mexican Food?

Across the inspection record, “wiping cloths, use limitation” 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 Phoenix?

Filiberto's Mexican Food most recently scored 95 out of 100, which is about the same as the Phoenix 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 two violations 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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