Filibertos Mexican Food
Last inspected: Apr 15, 2026
70
Score
Across the available record, Filibertos Mexican Food has seven inspections on file, the first dated 2024. The newest entry in the record is dated Apr 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
When inspectors have written things up, “certified food protection manager” has been the most frequent reason, cited three times.
Compared to other Phoenix restaurants (averaging 97), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
7
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 15, 2026
Routine
3 major violations. 1 minor violation. 4 corrected on site.
View 4 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed prep line hand sink stocked with hand sanitizer. No soap available at station
6-301.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed four chemical spray bottles throughout establishment without any identifying information. All containers properly labeled
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: *3rd repeat* Observed cooked beans in active cooling process 69*f degrees inside walk-in fridge in a pan with a depth greater than 4 inches. Per PIC item had been cooling process for just over 2 hours. Pan split in half to two separate trays to rapidly cool. Observed cooked taquitos sitting out on line cutting board at 73*f degrees. Per PIC item was cooked 30 minutes prior and left out to cool. Item sent to walk-in to cool
3-501.15(A)
No certified food protection manager
(corrected on site)
Inspector notes: No personal with a CFPM onsite at time of inspection
2-102.12(A)
70
Nov 4, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands not washed when required
Inspector notes: Cook observed using fingers to place food in mouth followed by continuing to handle and prepare quesadilla without washing hands. Instructed cook to wash hands. Reviewed with person in charge must wash hands after eating. Instructed person in charge to not allow employees to eat in food cook/preparation areas
2-301.14
Improper cooling methods used
Inspector notes: Full 4-gallon pot of beans cooling on the floor of the walk in cooler from 46 degrees F outer edge to 50 degrees F in the middle. Full 2-gallon pot sitting next to 4-gallon at 44/48 degrees F. As per person in charge product was finished cooking between 6:30 am and 7:00 am. Instructed person in charge to reheat to over 165 degrees at inspection. Half 200 pan filled with diced chicken sitting out on shelf at 80 degrees F. As per person in charge chicken was finished cooking at 8:00 am. Product reheated to over 165 degrees F at inspection. Reviewed proper cooling times, temperatures, process and how to check thermometer calibration using ice water at 32 degrees F. Provided cooling guidelines information packet
3-501.15(A)
No certified food protection manager
2-102.12(A)
74
Aug 5, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed container of cooked diced potatoes with a 7/29 date mark sticker. Per person in charge (PIC), date mark sticker denoted day the diced potatoes were cooked. Ready-to-Eat (RTE)/TCS foods requiring date marking shall be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All cooked diced potatoes past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
Improper cooling methods used
(corrected on site)
Inspector notes: Observed 98°F internal temperature, per probe thermometer, of cooked chicken inside bottom compartment of prep cooler across from cookline. PIC stated chicken was cooked, placed on shelf for 30 minutes to cool to 135°F, and then placed into prep cooler 20 minutes prior to inspection to cool to 41°F. TCS foods shall 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. PIC moved cooked chicken to equipment designed to rapidly cool and placed time as control sticker on container to discard cooked chicken at 12pm
3-501.15(A)
78
Jun 16, 2025
Food Advisory Inspection
No violations found.
100
May 7, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed large, deep (>4 inches) and covered pot of cooked red chicken in walk-in cooler at 48-56*F. Per employees, chicken had been cooked previous night and placed into walk-in to cool overnight- more than 6 hours prior. 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. Chicken was discarded at time of inspection, and proper cooling procedures were reviewed
3-501.14
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed establishment does not have written procedures or dedicated clean up kit for bodily fluid spills. Provided guidance document/written procedures at time of inspection, and reviewed requirements. Ensure written procedures and/or dedicated kit are available in case of bodily fluid spills (vomit/diarrhea). 2nd consecutive violation
2-501.11
Plumbing system not maintained in good repair
Inspector notes: Observed minor leak in plumbing underneath hand sink near grill area. Repair as needed so that all plumbing is maintained in good repair
5-205.15(B)
No certified food protection manager
Inspector notes: Observed no current employee is a Certified Food Manager. Obtain within 90 days, and keep onsite for verification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
70
Oct 16, 2024
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: A large pot of beans was observed on a burner between 97°F - 102°F in the corner of the main kitchen. PIC said it was put on the burner about 8am. Because beans were improperly hot held for 2 hours, PIC discarded product. Commercially processed TCS food items must be rapidly reheated to 135°F within 2 hours prior to hot holding
3-403.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Printable procedures were discussed and sent via email to PIC
2-501.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed shredded beef 64-67°F, cooked carrots 95-102°F, and cooked potatoes 116-124°F stored in pans at room temperature on shelving next to the office with no active cooling method in place. PIC stated product was moved there to cool for an hour to an hour and a half. PIC moved product to properly cool in the walk in. 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
3-501.15(A)
70
Jul 8, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Filibertos Mexican Food last inspected?
The most recent health inspection at Filibertos Mexican Food on file is from Apr 15, 2026. The public record contains seven 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 Phoenix?
Filibertos Mexican Food most recently scored 70 out of 100, which is lower than the Phoenix average of 97.
Has Filibertos Mexican Food's inspection record improved over time?
Results have been roughly steady. Inspections at Filibertos Mexican Food have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Filibertos Mexican Food means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Filibertos Mexican Food inspected?
Based on the inspection history on file, Filibertos Mexican Food is inspected around four times per year on average.
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