Bogeys
Last inspected: Apr 21, 2026
74
Score
Bogeys has been inspected eight times since 2024. The most recent visit was on Apr 21, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
Restaurants in Tempe average 95, so Bogeys trails the local norm. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 21, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed chef cooking shrimp on flat top with gloved hands. Chef plated the shrimp into taco shells and removed gloves. Chef donned a new pair of gloves without washing their hands and restocked lettuce to open top prep-cooler. 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
2-301.14
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no hand soap at handwash sink near the back door of kitchen. PIC provided soap for handwash sink at time of inspection
6-301.11
Single-use articles reused
(corrected on site)
Inspector notes: Observed single use to go containers being used as scoop in buckets of dry stored rice and beans. PIC removed containers from the buckets. Single-use food containers are intended for single-use and may not be re-used
4-502.13(A)
74
Nov 19, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed a shallow pan of Spanish rice on the counter next to the prep table with an internal temperature of 93*F. Per person in charge (PIC) the rice was cooked and placed there 2 hours prior to inspection. 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. PIC reheated the Spanish rice to 165°F to restart cooling process using approved cooling procedures
3-501.14
86
Sep 9, 2025
Reinspection
No violations found.
100
Aug 26, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed in walk-in a few RTE/TCS items that were date marked for 8/19/25. Discussed with person in charge (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). RTE/TCS items were cooked black bean, cooked rice, cooked fettuccini pasta and sliced deli ham. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed on the new menus for breakfast missing the reminder statement for the consumer advisory at the bottom of the menu and an approved disclosure (*) indicating which items are offered undercooked. Discussed with PIC offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved disclosure method for the consumer /advisory at all points of sale prior to re-inspection on the items: Back to basics, huevos rancheros, steak and eggs, country fried steak and eggs, pancakes and eggs, and cardinal burger
3-603.11
78
May 6, 2025
Routine
1 minor violation.
View 1 violation
Plumbing system not maintained in good repair
Inspector notes: Observed hand sink on the server line to not have the cold faucet turn on when attempting to use. Per Person in Charge (PIC) the cold-water line is turned off because it will constantly run if faucet is on or off. Discussed with PIC the faucet shall be maintained in good repair at all times
5-205.15(B)
95
Nov 19, 2024
Routine
1 minor violation.
View 1 violation
Fixed equipment not properly spaced or sealed
Inspector notes: Observed missing/separated caulking or organic matter of existing caulking at the dish area, prep sink and the hand wash sink on the server line. Discussed with Person in Charge (PIC) all fixed equipment that is not easily moved shall be sealed with caulking to create a smooth and cleanable surface to prevent buildup of contaminants
4-402.11
95
Aug 8, 2024
Reinspection
No violations found.
100
Aug 1, 2024
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Handwashing sink water not at required temperature
Inspector notes: >>>Observed at the bar next to the staff well the handwash sink reach a high temperature of 84*F. Discussed with Person in Charge (PIC) 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
5-202.12(A)
Improper cooling methods used
(corrected on site)
Inspector notes: >>>Observed TCS items in the top of both prep tables of the kitchen with internal temperatures of 47*F to 50*F. Per PIC the sliced/diced tomatoes, guacamole with tomatoes, cooked mushroom and cooked chicken were prepped and place in unit less than 4 hours prior to inspection. Discussed with PIC 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. Prep tables shall be used for items that are at 41*F or less and not for cooling TCS items. PIC relocated the TCS to rapidly cool at time of inspection
3-501.15(A)
Physical facilities not cleaned at required frequency
Inspector notes: Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed buildup of black organic matter, grease, and old food debris behind the equipment on the ground along the entire line of the bar. Discussed with PIC to clean at a frequency to avoid build up of buildup of black organic matter, grease, and old food debris
6-501.12
78
Frequently Asked Questions
When was Bogeys last inspected?
The most recent health inspection at Bogeys on file is from Apr 21, 2026. The public record contains eight inspections in total.
How does Bogeys compare to other restaurants in Tempe?
Bogeys most recently scored 74 out of 100, which is lower than the Tempe average of 95.
Has Bogeys' inspection record improved over time?
Results have been roughly steady. Inspections at Bogeys have averaged around one violation per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bogeys means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bogeys inspected?
Based on the inspection history on file, Bogeys is inspected around five times per year on average.
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