Anaya's Fresh Mexican Restaurant
Last inspected: Oct 29, 2025
100
Score
Inspectors have visited Anaya's Fresh Mexican Restaurant five times, with records going back to 2024. On Oct 29, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about two violations before that.
Across the inspection history, “certified food protection manager” is the issue that surfaces most often, recorded three times.
The city-wide average for Tempe sits at 95, putting Anaya's Fresh Mexican Restaurant on the better side of that line. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 29, 2025
Routine
No violations found.
100
Aug 14, 2025
Routine
No violations found.
100
Apr 23, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed in the freezer reach in the RTE chicken tenders for children's menu, bags of cheese and cooked beef being stored below raw Swai, raw shrimp, raw burgers and raw carne asada. Discussed with PIC All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed TCS items such as red enchilada sauce, diabla (tomato) sauce and creme sauce date marked for 4/6/25 to 4/16 as the dates the items were made. Discussed with PIC 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). Embargoed the TCS items and PIC discarded at time of inspection. Also observed several other TCS items such as caldo (broth) and verde sauce without any date marking. Per PIC the items were made 2 to 3 days prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection
3-501.18
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed several spray bottles with out a label filled with a clear or yellow liquid. Per PIC the spray bottles with yellow liquid are chlorine and the clear bottle is water for the plants. Discussed with PIC Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. All bottles were labeled at time of inspection. Also observed the bottles stored throughout the facility. Discussed with PIC to store chemicals low and in a way that prevents contamination to food, food contact surfaces, linens and single use items
7-102.11
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation
2-102.12(A)
64
Dec 5, 2024
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed walk-in with an internal temperature of 50*F. Per PIC the walk-in has this issue every now and then. Discussed with PIC all cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC contacted maintenance at the time of inspection. Walk-in was repaired and held 41*F by the end of inspection
4-301.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Observed organic matter buildup, metal shavings and food debris on the industrial can opener blade in the kitchen. Employee cleaned the can opener blade at the time of inspection
4-501.11
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation
2-102.12(A)
82
Aug 10, 2024
Routine
3 critical violations. 1 major violation. 2 minor violations. 5 corrected on site.
View 6 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: >>>Observed chemical dishwasher in use with 0ppm at time of inspection. PIC primed the sanitizer line and the sanitizer registered at 100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels
4-501.114(F1-2)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: >>>Observed in the walk in a large deep container of table salsa with an internal temperature of 50*F at the center and 48*F around the edges. Per PIC the table salsa was made the previous day and placed in the unit overnight. Discussed with PIC 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. Embargoed the table salsa and it was discarded by PIC at time of inspection
3-501.14
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: >>>Observed these items date marked with made dates of 7/27 & 8/2: Shredded cooked beef, shredded cooked chicken and black beans. Discussed with PIC 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 past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: >>>Observed ice, lemon and straws in the hand sink immediately entering the kitchen and also the hand sink in the bar. Discussed with PIC to place a sign above the hand wash sinks stating "hand wash only" and above the dump sinks stating "dump sink only" in order to differentiate between the two types of sinks. PIC will ensure establishment discontinues use of hand wash sink for all activities that are not for handwashing. PIC emptied sinks of the ice, lemon and straws at time of inspection
5-205.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: >>>Observed organic matter buildup and food debris on the industrial can opener blade in the kitchen. Employee cleaned the can opener blade at the time of inspection
4-501.11
No certified food protection manager
Inspector notes: >>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection
2-102.12(A)
52
Frequently Asked Questions
When was Anaya's Fresh Mexican Restaurant last inspected?
The most recent health inspection at Anaya's Fresh Mexican Restaurant on file is from Oct 29, 2025. The public record contains five inspections in total.
What is the most common violation at Anaya's Fresh Mexican Restaurant?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Anaya's Fresh Mexican Restaurant.
How does Anaya's Fresh Mexican Restaurant compare to other restaurants in Tempe?
Anaya's Fresh Mexican Restaurant most recently scored 100 out of 100, which is higher than the Tempe average of 95.
Has Anaya's Fresh Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Anaya's Fresh Mexican Restaurant have averaged around zero violations per visit, down from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Anaya's Fresh Mexican Restaurant 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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