Poliberto's
Last inspected: Mar 17, 2026
58
Score
The health department has logged six inspections at Poliberto's, the earliest from 2024. Poliberto's was last inspected on Mar 17, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to five violations per visit.
The pattern that stands out is “wiping cloths, use limitation”, which has been cited four times.
The city-wide average sits at 94, which Poliberto's 58 doesn't quite reach. The record is unremarkable in either direction.
6
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine
4 major violations. 3 minor violations.
View 7 violations
Equipment or utensils not clean
Inspector notes: Observed immersion blender fully assembled and hung up in the clean utensil storage area near the three compartment sink with dried refried beans on the food contact surface of the equipment. Discussed requirement for equipment food contact surfaces to be clean to the sight and touch with the person in charge (PIC). PIC immediately removed the immersion blender and washed, rinsed and sanitized the food contact surface at time of inspection
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Observed four different large containers of cooked salsa (distributed to walk-in and front reach-in cooler) without date marks of any kind. Establishment is also using date mark stickers that have days of the week printed on them, some food items have a date written in addition to the day of the week printed and some do not have dates written. Per PIC, salsas were prepared the day before. PIC applied date mark stickers and wrote dates at time of inspection. Reviewed proper date marking rules with PIC at time of inspection
3-501.17
Improper cooling methods used
Inspector notes: Observed container of cooked pork in the walk-in refrigerator with internal temperatures ranging between 44-47°F. According to the PIC, Pork was placed in the walk-in immediately after cooking at 4 AM. Pork was immediately broken down into two smaller 2" pans and placed in the freezer to rapidly cool. Discussed proper cooling methods including shallow pans and ice baths with the PIC
3-501.15(A)
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Upon entry, observed a cleaning spray bottle stored in the basin of the front hand washing sink. Instructed PIC to remove spray bottle from the hand washing sink and reviewed requirement to keep hand sink clear at all times and to use for no other purposes than hand washing. Corrected on-site
5-205.11
Wiping cloths used or stored improperly
Inspector notes: Observed wiping cloth bucket near the main cook line full of wiping cloths in 0 ppm chlorine solution. Discussed proper chlorine concentration (50-100ppm) with PIC. Wiping cloth buckets must be maintained at 50-100 ppm solution when wiping cloths are present. PIC replaced wiping cloth bucket and tested the concentration to ensure that 50-100ppm was reached during the visit. Discussed repeat violation. Second consecutive
3-304.14
Precleaning
Inspector notes: Observed multiple large plastic bins in the clean utensil storage area stored as clean with old day dot stickers still on the outside of the bin. Discussed the requirement to remove day dot stickers when bins are run through the three compartment sink. PIC removed bins to be precleaned and cleaned again
4-603.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed build up of organic matter, dried grease and debris throughout the establishment, underneath equipment on wire racks, and on walls and ceilings. Discussed increased cleaning frequency with the PIC and instructed the establishment to clean the facilities between now and the next inspection
6-501.12
58
Oct 6, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed food contact surfaces soaking in the sanitizer compartment with 0ppm of chlorine. Informed PIC that the sanitizer concentration needs to be 50-100 ppm of chlorine. Observed the dishes to have food debris and residue on the inside. Informed PIC that all dishes need to be re washed, rinsed, and sanitized. PIC filled the three-comp with an approved concentration of sanitizer and washed, rinsed, and sanitized all food contact surfaces. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces were properly sanitized at time of inspection
4-501.114(A-E)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wet wiping cloths in a sanitizer bucket with 0ppm chlorine concentration. Informed PIC that wet wiping cloths must be stored in a sanitizer with an approved concentration. PIC placed the cloths in an approved sanitizer concentration at time of inspection. 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
Plumbing system not maintained in good repair
Inspector notes: Observed all drainpipes in the kitchen fallen below the flood rim of the floor drain near the prep sink. Observed all the drainpipes in the front of the establishment fallen into the floor drain. Informed PIC that all pipes need to have at least a one-inch air gap between the outlet and the top of the floor drain. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
78
Jun 16, 2025
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed food contact surfaces in the sanitizer compartment of the three-comp with a 25ppm chlorine concentration. Informed PIC that the sanitizer concentration is too low; the proper concentration is 50-100ppm. Instructed PIC to fill the compartment with the proper sanitizer level and re-sanitize the food contact surfaces at time of inspection. PIC filled the compartment with a chlorine concentration between 50-100ppm and re-sanitized the dishes at time of inspection. Discussed the importance of monitoring the sanitizer levels with PIC. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection
4-501.114(A-E)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wet wiping cloths stored in sanitizer buckets with below 25ppm chlorine concentration. Informed PIC that wiping cloths must be stored in an approved sanitizer concentration. PIC placed the wiping cloths in an approved sanitizer concentration at time of inspection. Discussed the importance of testing the sanitizer concentration with PIC. 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
Equipment not in good repair or proper adjustment
Inspector notes: Observed the gaskets of the reach in fridge nearest the cold holding unit to be in disrepair. Informed PIC that the gaskets need to be replaced. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed a build-up of grease on the vent above the stove and the equipment housed inside the vent. Informed PIC that these need to be cleaned. Discussed the hazards of grease build up with PIC. Observed a build-up of food debris on the plastic flaps of the walk-in. Discussed with PIC that the physical facilities need to be cleaned and continue to be cleaned at a rate which prevents the accumulation of food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
74
Jun 10, 2025
Food Advisory Inspection
No violations found.
100
Feb 28, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no hand towels available in the women's restroom. Informed PIC that hand drying provisions are needed at this sink. PIC provided hand towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wiping cloths in a chlorine sanitizer with a concentration of 25ppm. Informed PIC that the wiping cloth sanitizer needs to be replaced with an approved concentration. Informed PIC that wet wiping cloths must be stored in buckets with an approved sanitizer concentration. PIC placed the cloths in a bucket with an approved sanitizer concentration at time of inspection. 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
Equipment material allows contamination or unsafe migration
Inspector notes: Observed the scoop used for the raw chicken on the bottom right-hand side of the cold holding unit to be chipped on the side. Informed PIC that this scoop needs to be replaced so that it is smooth and easily cleanable. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable
4-101.11(B-E)
82
Oct 14, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Medicines stored or used improperly
(corrected on site)
Inspector notes: Observed medicine tablets and sinus spray located on a top shelf above the food storage shelves and other items used for service. Informed PIC that these items need to be separated from food, utensils, and food service items to prevent cross contamination. PIC removed the medicines and properly stored them at time of inspection. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection
7-207.11(B)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed containers of sauce, salsas, prepped veggies, and other prepped foods in the walk-in refrigerator and the bottom reach in coolers, without a date mark. Informed PIC that anything prepped and kept over 24 hours needs a date mark with the day it is prepped or discard date and must be kept no more than 7 days. PIC stated that the night staff forgot to put the dates on. Suggested PIC have a talk with the night staff about proper date marking. PIC stated when each of the foods were cooked and properly date marked each item at 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). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
78
Frequently Asked Questions
When was Poliberto's last inspected?
The most recent health inspection at Poliberto's on file is from Mar 17, 2026. The public record contains six inspections in total.
What is the most common violation at Poliberto's?
Across the inspection record, “wiping cloths, use limitation” has been cited four times, more than any other issue at Poliberto's.
How does Poliberto's compare to other restaurants in Tempe?
Poliberto's most recently scored 58 out of 100, which is lower than the Tempe average of 94.
Has Poliberto's inspection record improved over time?
No. Recent inspections at Poliberto's have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Poliberto's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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