Bonfire Craft Kitchen and Tap House

1617 W Warner Rd, Tempe, AZ 85284

Bar / Pub

License: Food Establishment - Eating & Drinking

Last inspected: Apr 10, 2026

100

Score

Low Risk

Going back to 2024, Bonfire Craft Kitchen and Tap House has eight inspections in the public record. The most recent visit was on Apr 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.

Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.

The most common issue across all inspections has been “time/temperature control for safety food, hot holding”, showing up three times.

The city-wide average for Tempe sits at 95, putting Bonfire Craft Kitchen and Tap House on the better side of that line. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 10, 2026

Food Advisory Inspection

No violations found.

100

Apr 2, 2026

Routine

No violations found.

100

Dec 3, 2025

Food Advisory Inspection

No violations found.

100

Nov 12, 2025

Routine

1 critical violation. 1 major violation. 2 corrected on site.

View 2 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: 3RD REPEAT VIOLATION In the tall, upright hot box observed 2 containers of cheese sauce at 105*F - 115*F. Per manager and employees, foods were prepared hot about an hour prior and placed into the hot box to hold hot until needed on the prep line. Cheese sauces were reheated above 165*F and placed back in the same hot box. The hot box was holding at 184*F on inspector's min/max thermometer. Discussed areas of improvement in procedures to prevent hot holding issues in the future. Recommended a training visit to owner

3-501.16(A)(1)

Improper cooling methods used (corrected on site)

Inspector notes: In the keg walk in cooler, observed a large, deep, plastic container of cheese sauce at 98*F after an hour of cooling. Reviewed proper cooling methods with owner and prep staff. Cheese sauce was moved to shallow metal pans to finish cooling

3-501.15(A)

Aug 18, 2025

Routine

1 critical violation. 1 major violation. 2 corrected on site.

View 2 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: This is the 2nd repeat violation. In the hot holding box, observed baked beans at 115-125*F. Per chef, Beans were reheated to 165*F and placed in the unit to hot hold. Beans had been in the box for approximately 20 minutes so they were reheated to 165*F again before going back to hot holding. In a stand alone hot holding container, observed a large container of cheese sauce at 110*F. Per chef this item was also reheated to 165*F and placed in unit to hot hold. Cheese sauce was reheated back to 165*F and placed back in hot holding container

3-501.16(A)(1)

Handwashing sink blocked, inaccessible, or used improperly (corrected on site)

Inspector notes: In the dishwashing area, observed steel wool and scrappers stored in the sink basin. At the server station, observed a handwashing sink with ice in the basin. All handwashing sinks must only be used for handwashing and cannot be used to store dishwashing equipment or dumping drinks. Manager had sinks cleared of other items

5-205.11

May 1, 2025

Routine

1 critical violation. 1 corrected on site.

View 1 violation

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: In the hot holding box observed gumbo at 105*F and cooked mashed potatoes at 120*F. In the hot holding well by the fryers, observed buffalo chicken at 120*F. Per manager, the foods had been fully reheated and placed in the units to hot hold. Foods had been in the units for 20-30 minutes. Foods were reheated to 165*F and placed back in units to hot hold

3-501.16(A)(1)

Dec 4, 2024

Routine

1 major violation. 2 minor violations. 1 corrected on site.

View 3 violations

No written procedures for vomiting or diarrheal events (corrected on site)

Inspector notes: Observed no written procedure for cleaning up vomiting and diarrheal events is in place. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Person-in-charge (PIC) was emailed a written policy for cleaning up vomiting and diarrheal events

2-501.11

Plumbing system not maintained in good repair

Inspector notes: Observed leak from faucet of handwashing sink located next to the back prep area. All plumbing must be maintained in good repair at all times

5-205.15(B)

Handwashing sign not posted

Inspector notes: Observed handwashing sink located at the server station with no handwashing signage requiring food employees to wash hands. Per PIC, food employees regularly use the handwashing sink at the server station. 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

Jul 25, 2024

Routine

1 critical violation. 2 major violations. 3 corrected on site.

View 3 violations

Hands not washed when required (corrected on site)

Inspector notes: Observed employee in the cook linke picking up a fry from the ground, throwing it away, then proceeding to add gloves and restock the french fries. Observed employee at bar area pick up a cup from the ground, threw it away, then didn't wash hands going to other food tasks in the kitchen. Manager had employees immediately wash hands. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. Talked to manager about hand washing policy

2-301.14

Handwashing sink blocked, inaccessible, or used improperly (corrected on site)

Inspector notes: Observed hand sink in dish pit with dirty dishes stored in front, and blocking the hand sink. Observed ice was being dumped in the hand sink just before the bar area. Items were removed. Ensure that hand sinks are open and accessible for handwashing use at all times

5-205.11

Time used as public health control not properly documented (corrected on site)

Inspector notes: Observed buttter, and pizza slicer stored on a counter. Asked staff when it was put in use, and the time was not documented. Talked to staff about time control documentation. Ensure that food utensils touching TCS foods stored at room temperature are not kept out for more than 4 hours, and it is recorded using your system

3-501.19(A1,B2,C2-3)

Show all 8 inspections Show less

Frequently Asked Questions

When was Bonfire Craft Kitchen and Tap House last inspected?

The most recent health inspection at Bonfire Craft Kitchen and Tap House on file is from Apr 10, 2026. The public record contains eight inspections in total.

What is the most common violation at Bonfire Craft Kitchen and Tap House?

Across the inspection record, “time/temperature control for safety food, hot holding” has been cited three times, more than any other issue at Bonfire Craft Kitchen and Tap House.

How does Bonfire Craft Kitchen and Tap House compare to other restaurants in Tempe?

Bonfire Craft Kitchen and Tap House most recently scored 100 out of 100, which is higher than the Tempe average of 95.

Has Bonfire Craft Kitchen and Tap House's inspection record improved over time?

Results have been roughly steady. Inspections at Bonfire Craft Kitchen and Tap House have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Bonfire Craft Kitchen and Tap House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Bonfire Craft Kitchen and Tap House inspected?

Based on the inspection history on file, Bonfire Craft Kitchen and Tap House is inspected around five times per year on average.

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