Brave Kbbq
Last inspected: Nov 25, 2025
100
Score
Brave Kbbq has been inspected eight times since 2024. The most recent report on file is from Nov 25, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near zero violations each time.
The most common issue across all inspections has been “packaged and unpackaged food-separation, packaging, and segregation”, showing up two times.
That puts the facility ahead of the local pack: the average Tempe restaurant scores 95. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 25, 2025
Routine
No violations found.
100
Aug 28, 2025
Routine
No violations found.
100
Jul 1, 2025
Routine
No violations found.
100
Apr 9, 2025
Food Advisory Inspection
No violations found.
100
Dec 4, 2024
Routine
3 critical violations. 3 corrected on site.
View 3 violations
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: Observed employee washing dishes in 3-comaprtment sink. The 3-compartment sink did not have the sanitizer compartment set up with any sanitizer. Observed the employee washing and rinsing the dishes but not sanitizing them. Employee indicated they were not going to sanitizer the dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Inspector aided the employee in setting up the 3-compartment sink with chlorine sanitizer with a measured concentration of 50 ppm. Food-contact surfaces were properly sanitized at time of inspection
4-702.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 80*F - 129*F: kimchi soup, daenjang soup, glass noodles, kimbap, and cooked chicken. The employee who prepared them indicated they were made between 1 - 3 hours before the inspection. All TCS foods improperly hot held were voluntarily discarded by PIC 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. Discussed creating a time as a public health control policy for some of these foods
3-501.16(A)(1)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed pans of raw beef and raw pork stored directly above containers of mayonnaise, soybean paste, and buckets of ready to eat radish papers. 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)
64
Oct 9, 2024
Food Advisory Inspection
No violations found.
100
Oct 7, 2024
Reinspection
1 minor violation.
View 1 violation
Unnecessary items or litter present on premises
Inspector notes: Along cook line in main kitchen observed a blue machine that the PIC states is not working and is usually used for chopping green onions. PIC will ensure that all equipment is in good working order (and NSF/ANSI equivalent), or will remove from premises
6-501.114
95
Sep 24, 2024
Routine
3 critical violations. 3 major violations. 1 minor violation. 4 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In walk-in refrigerator inspector observed a large box of raw shelled eggs being stored directly over a container of radish 'paper.' Also, in the reach in refrigerator along the cook line observed a container of raw shelled eggs being stored over bottles of water. PIC moved all raw shelled eggs to where contamination would not occur. Left proper food storage guide
3-302.11(A1-2)
Medicines stored or used improperly
(corrected on site)
Inspector notes: In kitchen prep area observed on top shelf an open container of hydrogen peroxide; peroxide was above prep area and packages of chocolate powder base for soft serve ice cream. PIC moved peroxide to bottom shelf
7-207.11(B)
Improper handwashing procedure
(corrected on site)
Inspector notes: Observed kitchen employee wash hands at hand sink for less than 10 seconds. Discussed with manager proper hand washing procedures and manager educated employee about washing hands properly. Employee re-washed hands
2-301.12
Handwashing sink water not at required temperature
(corrected on site)
Inspector notes: Observed only hand sink in main prep kitchen area to have only cold water. Hot water knob would not turn on. Also, hand sink along front server line also only had cold water- the hot water knob would not work. PIC used a drill to tighten both hot water knobs and hot water was restored to both sinks
5-202.12(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed menu with no disclosure of what animal protein menu items are served raw/undercooked; the menu did have the reminder that consuming raw or undercooked animal proteins may cause disease/illness; the establishment serves a variety of raw beef, pork, and seafood proteins for the customer to cook themselves. Establishment must disclose which animal protein items are served raw/undercooked by either including a symbol that matches the symbol for the reminder or including it in the reminder itself. Correct By: Correct prior to re-inspection. THIRD OCCURRENCE
3-603.11
Capacity-Quantity and Availability
Inspector notes: Inspector observed the mop sink faucet to not dispense cold water. The faucet also would dispense only a small trickle of hot water. PIC said they are currently working on getting this repaired. Repair so hot and cold water are available
5-103.11
Unnecessary items or litter present on premises
Inspector notes: Along cook line in main kitchen observed a blue machine that the PIC states is not working and is usually used for chopping green onions. PIC will ensure that all equipment is in good working order (and NSF/ANSI equivalent), or will remove from premises
6-501.114
45
Frequently Asked Questions
When was Brave Kbbq last inspected?
The most recent health inspection at Brave Kbbq on file is from Nov 25, 2025. The public record contains eight inspections in total.
What is the most common violation at Brave Kbbq?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at Brave Kbbq.
How does Brave Kbbq compare to other restaurants in Tempe?
Brave Kbbq most recently scored 100 out of 100, which is higher than the Tempe average of 95.
Has Brave Kbbq's inspection record improved over time?
Results have been roughly steady. Inspections at Brave Kbbq have averaged around zero violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Brave Kbbq 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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