Chen Chinese Bistro
Last inspected: Apr 3, 2026
86
Score
The health department has logged seven inspections at Chen Chinese Bistro, the earliest from 2024. The newest entry in the record is dated Apr 3, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
Looking across the full record, “in-use utensils, between-use storage” is the recurring theme, flagged four times.
By comparison, the average Chandler facility scores 95, putting Chen Chinese Bistro on the weaker side. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 3, 2026
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed the piercing blade of the can opener stored in holder with organic debris. PICplaced in dishwashing area
4-601.11(A)
Food thawed using improper method
Inspector notes: Observed raw beef thawing in three compartment sink without small stream of running water. Thaw in preparation sink over small stream of cool running water
3-501.13
86
Dec 8, 2025
Routine
No violations found.
100
Aug 18, 2025
Routine
4 minor violations. 3 corrected on site.
View 4 violations
Equipment material allows contamination or unsafe migration
(corrected on site)
Inspector notes: Observed establishment using absorbent rags to cover broccoli and prepared dumplings. Rags were observed in contact with food. PIC removed rags from food at time of inspection. All food contact surfaces must be durable, nonabsorbent, smooth, and easily cleanable
4-101.11(B-E)
Cooking or baking equipment not cleaned every 24 hours
Inspector notes: At time of inspection, observed a microwave in kitchen with organic matter and baked on food. Informed PIC that the cavities and door seals of microwave ovens must be cleaned at least every 24 hours or as necessary
4-602.12
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed boxes of food, and a metal container of raw chicken stored on the floor of the walk-in cooler. Employee moved food to the shelf at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed rice scoop, ice cream scoop, and a spatula stored in water with an internal temperature range of 93F-96F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
82
Apr 23, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed spray bottle across from the dish machine without a label. Employee marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. (2nd repeat)
7-102.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed rice scoops stored in water at 78-82F. PIC removed the scoops from the water and properly stored the spatulas and scoops at time. Discussed proper storage methods for utensils between uses at the time of inspection. Utensils in-use must be held in water above 135'F, in running water, or dry and washed/rinsed/sanitized every 4 hours. (3rd repeat)
3-304.12
86
Nov 20, 2024
Routine
1 major violation. 3 minor violations. 3 corrected on site.
View 4 violations
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed a spray bottle stored under the dishwasher with no label. Person in charge (PIC) stated the spray bottle contains oven cleaner. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC labeled spray bottle
7-102.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed rice scoops being stored in water at 102 degrees F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
Equipment material allows contamination or unsafe migration
(corrected on site)
Inspector notes: Observed establishment using absorbent cloth rags to cover cooked noodles and cut vegetables. Rags were observed in contact with the food. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC removed rags from food
4-101.11(B-E)
Plumbing system not maintained in good repair
Inspector notes: Observed water leaking from the drain pipe of the hand sink in the kitchen. All plumbing must be maintained in good repair at all times
5-205.15(B)
78
Sep 13, 2024
Reinspection
1 minor violation.
View 1 violation
Physical facilities not cleaned at required frequency
Inspector notes: Observed dirt, dust, grease, and food debris through kitchen, under/behind equipment, on shelves, and inside the walk-in cooler. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
95
Sep 3, 2024
Routine
2 major violations. 3 minor violations. 3 corrected on site.
View 5 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed metal scrubber and sponge sitting in the basin of the hand wash sink. Employee removed items at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing
5-205.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: At time of inspection, observed prep table, near the steam table, with a minimum ambient air temperature 48.8F, maintaining TCS foods above 41F at time of inspection. PIC called for service technician for the prep cooler while inspector was on site. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Instructed PIC to not store any TCS foods in unit, until the unit is repaired and holding at 41F or below
4-301.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed rice scoops stored in water at 78-82F. PIC removed the scoops from the water and properly stored the spatulas and scoops at time. Discussed proper storage methods for utensils between uses at the time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
Equipment material allows contamination or unsafe migration
(corrected on site)
Inspector notes: Observed establishment using absorbent rags to cover cooked chicken, cooked noodles, and cut/whole vegetables. Rags were observed in contact with food. PIC removed rags from food at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable
4-101.11(B-E)
Physical facilities not cleaned at required frequency
Inspector notes: Observed dirt, dust, grease, and food debris through kitchen, under/behind equipment, on shelves, and inside the walk-in cooler. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
70
Frequently Asked Questions
When was Chen Chinese Bistro last inspected?
The most recent health inspection at Chen Chinese Bistro on file is from Apr 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Chen Chinese Bistro?
Across the inspection record, “in-use utensils, between-use storage” has been cited four times, more than any other issue at Chen Chinese Bistro.
How does Chen Chinese Bistro compare to other restaurants in Chandler?
Chen Chinese Bistro most recently scored 86 out of 100, which is lower than the Chandler average of 95.
Has Chen Chinese Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Chen Chinese Bistro have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chen Chinese Bistro 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 Chen Chinese Bistro inspected?
Based on the inspection history on file, Chen Chinese Bistro is inspected around four times per year on average.
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