Someburros
Last inspected: Feb 23, 2026
100
Score
Inspectors have visited Someburros seven times, with records going back to 2024. The most recent report on file is from Feb 23, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about four violations before that.
“Time/temperature control for safety food, hot holding” comes up most often, recorded two times in the inspection record.
Compared to the broader Phoenix restaurant scene, where the average is 97, this is a stronger showing. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 23, 2026
Food AMC Trainings
No violations found.
100
Jan 8, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed salsa with TCS cut tomatoes in the walk-in dated with a discard date of 1/7. 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). Salsa with TCS cut tomatoes was discarded by PIC at the time of inspection
3-501.18
86
Aug 11, 2025
Routine
1 minor violation.
View 1 violation
Equipment or utensils not air-dried before storage
Inspector notes: Observed clean cambro containers put away wet, stacked on top of one another on the overhead clean dish area by 3 compartment sink. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing
4-901.11
95
Aug 6, 2025
Routine
3 critical violations. 1 minor violation. 4 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed two buckets of red salsa with TCS cut tomatoes in the walk-in cooler at 46-47*F at the time of inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. PIC stated both containers of TCS salsa were prepared the previous day and discarded at the time of inspection
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked potatoes on the counter at 110*F at the time of inspection. Per PIC, cooked potatoes were on the counter for less than one hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC voluntarily discard the potatoes for quality purposes at the time of inspection
3-501.16(A)(1)
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee crack raw shelled egg onto flat top grill, change gloves without washing hands, and begin to cook again. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee was instructed to properly wash hands and put on clean gloves before continuing
2-301.14
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed build up on the soda nozzles at the lobby soda fountain. In equipment such as beverage dispensing nozzles, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Consecutive repeat violation:3rd
4-602.11(E)
61
Jun 3, 2025
Routine
1 major violation. 3 minor violations. 2 corrected on site.
View 4 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked chicken between 44-47*F being cooled in in the drawer cooler under the flat grill. 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. PIC stated chicken was portioned out and prepped an hour ago and moved to the drawer cooler. PIC moved the chicken to equipment designed to cool in the walk-in cooler
3-501.15(A)
Handwashing sign not posted
Inspector notes: Observed no handwashing signage at the handwashing sinks in the kitchen or women's restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees
6-301.14
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed build up on the soda nozzles at the drive thru soda fountain and lobby soda fountain. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter
4-602.11(E)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wiping cloth buckets on either end of the kitchen with less than 150ppm quat sanitizer concentration. 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
78
Mar 17, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed and employee at the cooks line hot holding station prepping food with gloves rub their gloved hands on a soiled apron. The employee was instructed to remove their gloves and property wash hands prior to placing new gloves. Education was provided regarding proper handwashing procedure and glove usage. Observed an employee at the cooks line flat grill cracking eggs, then remove their glove with the other gloved hand and proceed to grab clean gloves then proceed to the hot holding station. The employee discarded the gloves and properly washed their hands. Education was provided regarding proper procedure of handling raw food items and when to remove gloves and wash hands prior to dawning clean gloves
2-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed two containers of refried beans and two containers of green chili beef measured between 116F and 125 F in the hot holding unit for 1 hour as stated by the person in charge. The beans and green chili were reheated to 165F and education was provided to ensure the hot holding unit reached the required temperature prior to placing hot foods in the unit
3-501.16(A)(1)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed a knife set as clean with food residue stored in the clean knife storage area by the 3 comp sink. Ensure all utensils are clean to sight and touch. The person in charge removed the knife and properly washed the knife
4-601.11(A)
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: Observed an employee beverage stored on the shelf above the prep table. Ensure employee beverages are stored away from food prep areas. The PIC remove the beverage at the time of inspection
6-403.11
Improper cooling methods used
Inspector notes: Observed a container of raw marinated beef measured 54F prepared one hour prior and placed in the drawer cooler under the flat grill. Ensure items in the cooling process and placed in the walk-in cooler to properly cool. Observed shredded cheese in a closed container in the walk-in measured at 51F prepared one hour and a half prior as stated by the person in charge
3-501.15(B)
61
Oct 2, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Someburros last inspected?
The most recent health inspection at Someburros on file is from Feb 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Someburros?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited two times, more than any other issue at Someburros.
How does Someburros compare to other restaurants in Phoenix?
Someburros most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Someburros' inspection record improved over time?
Yes. Recent inspections at Someburros have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Someburros 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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