Cafe Zupas
Last inspected: Jan 20, 2026
95
Score
Across the available record, Cafe Zupas has nine inspections on file, the first dated 2024. Inspectors last stopped by on Jan 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.
The pattern that stands out is “repairing -premises, structures, attachments, and fixtures-methods”, which has been cited two times.
Cafe Zupas scores about where you'd expect for a Glendale restaurant. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 20, 2026
Routine
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: Observed exposed raw, porous, concrete aggregate in various spots on the floor in the back kitchen area. Proper repair is required. Do not use unapproved methods. Establishment is to cover the raw concrete with an approved surface or sealant to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection
6-501.11
95
Aug 22, 2025
Reinspection
No violations found.
100
Aug 11, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed an employee put something in their jean pocket and then immediately don fresh gloves, without first washing their hands. Also observed an employee hang up a phone and then immediately don fresh gloves, without washing their hands first. Both employee were stopped and properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.14
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed various Time Temperature Control for Safety (TCS) foods cold holding above 41°F in the sandwich station prep table. TCS foods were either placed in an ice bath or moved to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The prep table measured 44.2°F with the min/max thermometer. Thermometers were varified as calibrated with staff. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. A reinspection on the sandwich prep table will occur in the next 10 days
4-301.11
No certified food protection manager
Inspector notes: No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification
2-102.12(A)
74
Jun 10, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Improper cooling methods used
(corrected on site)
Inspector notes: In the walk-in EHS observed cooked and cut red peppers (53°F) and sliced tomatoes (56°F) in plastic containers with the lid on. Staff stated the peppers and sliced tomatoes had been prepped less than 4 hours prior to temperature measurements. Also observed cooked chicken (62°F) and cooked diced potatoes (60°F) wrapped tightly in cellophane. Alerted manager who had staff unwrap and uncover all foods above 41°F to aid in prompt am proper cooling. Discussed approved cooling methods with staff
3-501.15(A)
Physical facilities not in good repair
Inspector notes: Observed exposed raw, porous, concrete aggregate in various spots on the floor in the back kitchen area. Proper repair is required. Do not use unapproved methods. Establishment is to cover the raw concrete with an approved surface or sealant to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Spoke with the district lead who states the facility has been approved for new flooring. Also observed a small leak from the dishwasher. Proper repair is required. Discussed maintaining facility in good working order. Manager states there is already a work order in for the dishwasher
6-501.11
86
Mar 13, 2025
Reinspection
No violations found.
100
Mar 7, 2025
Reinspection
1 critical violation.
View 1 violation
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Inspector notes: SECOND CONSECUTIVE. Observed a high-temperature dish machine only reaching 144.1°F on the min/max thermometer. Observed dishes had been washed and there were dirty dishes stacked in all three compartments of the three-compartment sink. When asked, staff said they forgot to sanitize dishes in the three-compartment sink after running them in the non-functioning high-temp dish machine. Thermometers were calibrated with staff at time of inspection. The manager called their third-party servicer again, at time of inspection, to stress the importance of having someone promptly fix the dishwasher. Establishment to work with their third-party vendor to ensure the dish machine is functioning properly and is reaching appropriate sanitizing temperatures of above 160°F. Retrained staff on sanitizing requirements. Staff WILL use the 3- compartment sink to sanitize dishes until the unit can be serviced. The establishment is to use their min/ max thermometer, to test the temperature of the dishwasher, with the first cycle of dishes. Reviewed high-temperature dishwasher requirements with management. A reinspection on high-temperature dish washer will be conducted within 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email
4-501.114(A-E)
86
Feb 25, 2025
Routine
1 critical violation. 2 minor violations.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Inspector notes: Observed a high-temperature dish machine only reaching 132.0°F on the min/max thermometer. Thermometers were calibrated with staff at time of inspection. A leak was present from the base of the dish machine and the manager stated they had already placed a work order in for the dish machine. Establishment to work with their third-party vendor to ensure the dish machine is functioning properly and is able to reach appropriate sanitizing temperatures of above 160°F. Management plans to use the 3- compartment sink to sanitize dishes until the unit can be serviced. The establishment is to use their min/ max thermometer, to test the temperature of the dishwasher, with the first cycle of dishes. Reviewed high-temperature dishwasher requirements with management. A reinspection on high-temperature dish washer will be conducted within 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email
4-501.114(A-E)
Physical facilities not cleaned at required frequency
Inspector notes: Observed residue on most of the unoccupied dining room tables. Management stated they had recently removed the QR code stickers from the tables at this location. Staff to remove the sticky residue and maintain the tables as clean and smooth to the touch. Discussed cleaning procedures with management
6-501.12
No certified food protection manager
Inspector notes: No verifiable certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a verified Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification
2-102.12(A)
78
Nov 13, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Observed bluish-black matter on strawberries in the walk-in. Alerted the manager who discarded the strawberries at time of inspection. Discussed culling through foods in the walk-in regularly and assessing their condition frequently. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at the time of inspection
3-101.11
86
Jul 18, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed an employee bare-handing limes collected and placed on the prep station which were to be squeezed and used for a RTE vinaigrette recipe. The employee was stopped and told to wash their hands glove up and re-wash the limes before re-attempting the recipe. Alerted the manager who re-educated the employee on when to wash and bare-hand contact restrictions. 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
3-301.11(B)
Plumbing system not maintained in good repair
Inspector notes: Observed a small leak from piping under the three-compartment sink and pipes extending beneath the floor basin. Discussed plumbing requirements with the manager. Plumbing to be maintained in good repair. Per Person in Charge, both issues have current work orders in. Repair to occur promptly and properly
5-205.15(B)
82
Frequently Asked Questions
When was Cafe Zupas last inspected?
The most recent health inspection at Cafe Zupas on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Cafe Zupas?
Across the inspection record, “repairing -premises, structures, attachments, and fixtures-methods” has been cited two times, more than any other issue at Cafe Zupas.
How does Cafe Zupas compare to other restaurants in Glendale?
Cafe Zupas most recently scored 95 out of 100, which is about the same as the Glendale average of 97.
Has Cafe Zupas' inspection record improved over time?
Results have been roughly steady. Inspections at Cafe Zupas have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cafe Zupas 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 Cafe Zupas inspected?
Based on the inspection history on file, Cafe Zupas is inspected around six times per year on average.
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