Bird Talk Chicken
Last inspected: Sep 11, 2025
95
Score
Inspectors have visited Bird Talk Chicken seven times, with records going back to 2024. On Sep 11, 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 visits have produced comparable findings, with counts hovering near two violations per visit.
When inspectors have written things up, “certified food protection manager” has been the most frequent reason, cited four times.
That falls roughly in the middle of the pack for Tempe restaurants. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 11, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive
2-102.12(A)
95
Aug 28, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cheese sauce in hot holding well in the back of house with temperatures between 119 to 120*F at time of inspection. Per cook, cheese sauce was heated up an hour prior to inspection. Per cook, cheese sauce gets reheated to 110*F on the stove prior to being moved to the hot holding steam table. Reviewed proper reheating procedures with cook and PIC at time of inspection. When reheating food on the stove it should be reheated up to 165*F prior to being hot held at or above 135*F in a steam table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Improper cooling methods used
Inspector notes: Observed prep table with ambient temperature of 50*F at time of inspection. Observed multiple TCS food items in prep table with temperatures between 54 to 55*F at time of inspection (see #22). 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
3-501.15(A)
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive
2-102.12(A)
74
Aug 20, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cheese sauce in hot holding well in the back of house with temperatures between 119 to 120*F at time of inspection. Per cook, cheese sauce was heated up an hour prior to inspection. Per cook, cheese sauce gets reheated to 110*F on the stove prior to being moved to the hot holding steam table. Reviewed proper reheating procedures with cook and PIC at time of inspection. When reheating food on the stove it should be reheated up to 165*F prior to being hot held at or above 135*F in a steam table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Improper cooling methods used
Inspector notes: Observed prep table with ambient temperature of 50*F at time of inspection. Observed multiple TCS food items in prep table with temperatures between 54 to 55*F at time of inspection (see #22). 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
3-501.15(A)
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive
2-102.12(A)
74
Feb 6, 2025
Food Advisory Inspection
No violations found.
100
Jan 29, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 2 corrected on site.
View 5 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed a sanitization bucket with chlorine sanitizer near the 3-compartment sink, which tested above 200 ppm. Person in charge (PIC) diluted sanitization bucket & the sanitizer solution retested at 100 ppm. Sanitizer must test between 50 to 100 ppm & must be tested every time solution is made
7-204.11
Plumbing system not maintained in good repair
Inspector notes: Observed large volume of water to spew out of atmospheric vacuum breaker (AVB) when faucet is turned on. Water exiting from AVB indicates that system is not working properly and there is potential to contaminate water supply. Must repair all plumbing to a state of good repair prior to reinspection
5-205.15(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at the handwashing sink in the back of house 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
Evidence of pests or pest control inadequate
Inspector notes: Observed a live German roach on mop sink faucet at time of inspection. Inspector turned on mop sink faucet and observed about 20 live German cockroaches expelled out from the leaking AVB at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection
6-501.111(C)
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
58
Aug 8, 2024
Reinspection
No violations found.
100
Aug 6, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed prep table with an ambient temperature of 52.8*F holding TCS food items with temperatures between 54 to 58*F (see # 22) at time of inspection. Discussed proper cold holding temperatures with PIC at time of inspection. 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
4-301.11
90
Frequently Asked Questions
When was Bird Talk Chicken last inspected?
The most recent health inspection at Bird Talk Chicken on file is from Sep 11, 2025. The public record contains seven inspections in total.
What is the most common violation at Bird Talk Chicken?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Bird Talk Chicken.
How does Bird Talk Chicken compare to other restaurants in Tempe?
Bird Talk Chicken most recently scored 95 out of 100, which is about the same as the Tempe average of 95.
Has Bird Talk Chicken's inspection record improved over time?
Results have been roughly steady. Inspections at Bird Talk Chicken have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bird Talk Chicken 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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