Boondocks Tempe
Last inspected: Feb 23, 2026
70
Score
Inspectors have visited Boondocks Tempe six times, with records going back to 2024. The latest inspection on file is from Feb 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The pattern that stands out is “preventing contamination from hands”, which has been cited two times.
Compared to other Tempe restaurants (averaging 95), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 23, 2026
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed bartender utilize bare hands to twist an orange peel and place it in a drink and also grab a lime slice and put it in a drink for a customer at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Discussed with PIC about utilizing tongs or gloves at time of inspection. Repeat violation: 2nd consecutive
3-301.11(B)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed 4 white bins on the same shelf in the back of house labeled filter cleaner, cooking cleaner, flour, and sugar at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
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)
70
Sep 25, 2025
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed employee scoop ice from bar ice well with metal cup. Observed employee's bare hands touch ice while scooping ice. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. PIC discarded surrounding ice contaminated by bare hands and provided an ice scoop at time of inspection
3-301.11(B)
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee leave bar to tie back long hair, return to bar, and scoop ice without washing hands prior. Employee indicated they washed their hands in the restroom. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC) and employee. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection
2-301.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed pico de gallo, red salsa, cut romaine lettuce, and cut spring mix without a date. Per PIC, items were made/prepped on Monday or Tuesday that week. Discussed with PIC that 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 were properly date marked at the time of inspection
3-501.17
67
Jun 19, 2025
Routine
1 critical violation. 1 major violation. 3 minor violations. 2 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cheese sauce at 125*F in the hot holding unit. PIC informed that it should be hot held and was placed there about 30 minutes prior. Instructed PIC to reheat the cheese on the stove to 165*F before placing back in the unit. Discussed with PIC that a thermometer should be used to check to internal temperature of the food, any time food is reheated to ensure it is reheated properly. PIC discussed using the thermometer with cook. The cheese was reheated to 165*F at time of inspection. 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)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed the hand sink in the back of the kitchen without soap available. The pump mechanism is jammed and unable to dispense soap. Informed PIC that all hand sinks need to be supplied with soap at all times. PIC stated that they will replace the pump. PIC provided soap 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 soap for handwash sink at time of inspection
6-301.11
Plumbing system not maintained in good repair
Inspector notes: Observed the drainpipe from the hand sink at the bar fallen below the face of the floor drain. Informed PIC that all pipes need to have at least a one-inch air gap between the outlet of the pipe and the face of the drain. Must repair all plumbing to a state of good repair prior to next routine inspection. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CPFM needs to be available onsite during all hours of operation. PIC informed that theirs expired and they are working on taking the class and getting other employees certified. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Equipment material allows contamination or unsafe migration
Inspector notes: Observed unsealed wood blocks underneath the flat top grill being used for spacing between equipment and covered in grease and food debris. Informed PIC that the wooden blocks need to be removed due to being porous and not easily cleanable. Discussed with PIC that a smooth, non-absorbent, and easily cleanable material must be used. Surfaces must be smooth, non-absorbent, and easily cleanable
4-101.11(B-E)
67
Feb 20, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
View 5 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed the following ready to eat (RTE), time/temperature controlled for safety (TCS) foods labelled with the following discard dates: cooked chicken tinga (2/19), pico de gallo (2/16). Person in charge confirmed that these foods are labelled with the date they must be discarded by, and they are labelled 7 days after preparation (day 1 being the day they prepared). 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
Refrigerated Medicines, Storage
(corrected on site)
Inspector notes: Observed Pepto Bismol/first aid kit stored on shelf above 3-compartment sink. Observed Tylenol stored next to foods on cook line. Observed aspirin, allergy medication, and Tylenol stored near the POS system near alcohol and mixers in the bar. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Discussed creating a designated space away from food, utensils, and single service items for medications and personal items
7-207.12
Food-contact surface not smooth, sealed, or easily cleanable
(corrected on site)
Inspector notes: Observed dicer with broken and missing metal in the blade and missing plastic plunger pegs. Also observed two plastic containers with cracks through them that penetrate from outside in. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. Discussed with person in charge replacing equipment and food contact surfaces when they are damaged; damage to equipment and food contact surfaces may make it hard to clean or pose a risk to the foods interacts with them. Person in charge removed these items from the kitchen
4-202.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed blender in clean dish area with food debris on the blade shield. Also observed plastic container drying with food debris on it. All food-contact surfaces must be cleaned to sight and touch. Person in charge (PIC) relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed fish in reduced oxygen packaging (ROP) indicating to remove from packaging and then thaw and keep frozen. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
58
Oct 30, 2024
Routine
No violations found.
100
Jun 28, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Boondocks Tempe last inspected?
The most recent health inspection at Boondocks Tempe on file is from Feb 23, 2026. The public record contains six inspections in total.
What is the most common violation at Boondocks Tempe?
Across the inspection record, “preventing contamination from hands” has been cited two times, more than any other issue at Boondocks Tempe.
How does Boondocks Tempe compare to other restaurants in Tempe?
Boondocks Tempe most recently scored 70 out of 100, which is lower than the Tempe average of 95.
Has Boondocks Tempe's inspection record improved over time?
Results have been roughly steady. Inspections at Boondocks Tempe have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Boondocks Tempe 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 Boondocks Tempe inspected?
Based on the inspection history on file, Boondocks Tempe is inspected around four times per year on average.
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