Sergio's Pollo
Last inspected: Sep 25, 2025
90
Score
Inspectors have visited Sergio's Pollo four times, with records going back to 2024. The most recent report on file is from Sep 25, 2025. 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 two violations per visit across recent inspections.
Across the inspection history, “repairing -premises, structures, attachments, and fixtures-methods” is the issue that surfaces most often, recorded three times.
Sergio's Pollo's latest score of 90 falls below the Phoenix average of 97. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 25, 2025
Routine
2 minor violations. 2 corrected on site.
View 2 violations
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed a sanitizer bucket with a concentration of 0PPM chlorine at time of inspection. Discussed proper sanitizer concentrations 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
Cutting surfaces scratched, scored, or no longer cleanable
(corrected on site)
Inspector notes: Observed several cutting boards in the dry storage room, not in-use, and heavily scored with black residue throughout. Discussed the importance of maintaining all equipment in good repair with PIC. PIC voluntarily discarded cutting boards in question at time of inspection. 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
4-501.12
90
Apr 23, 2025
Routine
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: Observed holes in walls and ceiling throughout establishment, most notably: a large opening located directly above the fume hood and cooking range rendering the area neither smooth nor easily cleanable. PIC stated that every time it rains, the ceiling leaks. Also observed cracks in the floor tiling in the back food prep areas. Discussed the importance of maintaining all surfaces of the establishment in good repair. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-501.11
95
Sep 5, 2024
Reinspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: Observed holes in walls and ceiling throughout establishment, most notably: a large opening located directly above the fume hood and cooking range rendering the area neither smooth nor easily cleanable. PIC stated that the ceiling has suffered damage due to the monsoon season. Discussed the importance of maintaining all surfaces of the establishment in good repair. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-501.11
95
Aug 26, 2024
Routine
2 critical violations. 2 major violations. 2 minor violations. 4 corrected on site.
View 6 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed 500 ppm Quat in sanitizer buckets located in the register area. PIC added water to buckets to dilute to 150-400 ppm at the time of inspection. Quaternary ammonium sanitizer levels must be between 150-400 ppm, or manufacturer's recommendation. Discussed the importance of proper sanitizer levels with the PIC. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020
7-204.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked whole chicken (90-119'F) in front hot holding steamer on the food prep counter adjacent to the large stone grill. Per PIC, items were cooked and placed in the containers 3 hours prior to inspection. Chicken was embargoed at time of inspection. Discussed proper hot holding with the PIC. All food held hot must be maintained at 135'F or above at all times. Discussed increasing the heating element, or decreasing the amount of food in the hot holding containers to improve the heating capacity of the containers
3-501.16(A)(1)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no hand drying provision provided in the sole restroom on-site. Discussed the importance of providing a drying provision in the restroom to allow for proper hand washing. 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
Toilet tissue not available in restroom
(corrected on site)
Inspector notes: Observed no toilet paper available in the restroom at time of inspection. PIC provided toilet paper at time of inspection. Discussed the importance of toilet paper availability to promote good hygiene
6-302.11
Outer openings not protected against pests
Inspector notes: Observed front door left ajar at time of inspection. Also observed back door to be damaged, with light shining through the seams of the door. Discussed the importance of maintaining all outer openings of the establishment closed, and/or in good repair to avoid harborage conditions for pests
6-202.15
Physical facilities not in good repair
Inspector notes: Observed holes in walls and ceiling throughout establishment, most notably: a large opening located directly above the fume hood and cooking range rendering the area neither smooth nor easily cleanable. PIC stated that the ceiling has suffered damage due to the monsoon season. Discussed the importance of maintaining all surfaces of the establishment in good repair. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-501.11
55
Frequently Asked Questions
When was Sergio's Pollo last inspected?
The most recent health inspection at Sergio's Pollo on file is from Sep 25, 2025. The public record contains four inspections in total.
What is the most common violation at Sergio's Pollo?
Across the inspection record, “repairing -premises, structures, attachments, and fixtures-methods” has been cited three times, more than any other issue at Sergio's Pollo.
How does Sergio's Pollo compare to other restaurants in Phoenix?
Sergio's Pollo most recently scored 90 out of 100, which is lower than the Phoenix average of 97.
Has Sergio's Pollo's inspection record improved over time?
Results have been roughly steady. Inspections at Sergio's Pollo have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sergio's Pollo means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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