Chou's Kitchen
Last inspected: Feb 10, 2026
82
Score
Public records show nine inspections at Chou's Kitchen stretching back to 2024. The most recent visit was on Feb 10, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “ready-to-eat time/temperature control for safety food, date marking” is the issue that surfaces most often, recorded three times.
Compared to other Chandler restaurants (averaging 95), there's room to close the gap. The record reflects steady performance over time.
9
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine
2 major violations. 2 corrected on site.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed two large plastic containers placed in front of the hand wash sink in the kitchen and one utensil stored inside the hand wash sink, also observed several plastic bottles stored in the hand wash sink at service station. Both hand wash sinks were not accessible at time of inspection. All hand wash sinks must be accessible at all times. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked dumplings, cooked pork ear, cooked pork, cooked chicken without date marks in the walk-in refrigerator. PIC stated the above food items were taken out from freezer one day prior to inspection. Reviewed the date mark parameters with PIC. PIC put proper date marks on above food items at time of inspection
3-501.17
82
Nov 6, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Previously served food offered to another consumer
(corrected on site)
Inspector notes: Observed containers of chili sauce/oil with removable lids and spoons available on restaurant tables. All containers of chili sauce were removed from the tables at the time of inspection. Discussed requirements for food left on table between customers or served to multiple customers with the PIC. Food on tables must be protected from contamination, and the container must be closed between uses, and dispensed from a container such as a narrow-neck bottle for re-service of food items. All containers were removed from the tables at time of inspection. Discussed providing individual portions for each customer with the PIC
3-306.14
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no soap at hand washing sink in the kitchen, 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. Manager put hand soap at the sink at time of inspection
6-301.11
78
Nov 5, 2025
Food Advisory Inspection
No violations found.
100
Aug 4, 2025
Routine
2 major violations. 2 corrected on site.
View 2 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no soap at hand washing sink in the kitchen, 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. Manager put hand soap at the sink at time of inspection
6-301.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked beef and cooked pork cooling in the walk-in refrigerator covered with plastic membranes with internal temperature of 89* and 87*F, manager stated the cooked beef and cooked pork were prepared less than 2 hours prior to inspection. Explained proper cooling methods with manager. Manager removed the plastic membrane for fast cooling
3-501.15(A)
82
Apr 15, 2025
Routine
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked beef, cooked pork and fried chicken in the walk-in refrigerator without date marking, Manager stated that the above food items were taken out from freezer and placed in the walk-in refrigerator more than one day prior to inspection. Reviewed the date marking parameters with manager, RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 6 days (including the day it was made as day 1) after taken out from frozen process. Manager put proper date marking on above food items at time of inspection
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked beef and cooked shrimp with internal temperature of 87*F and 79*F stored in deep containers at the top layer of prep cooler in the kitchen, employee stated that the beef and shrimp were prepared and placed in the prep cooler about one and half hours prior to inspection. Explained cooling requirement and proper cooling methods with manager and employee, employee put the beef and shrimp into shallow metal container and put in walk-in freezer for fast cooling at time of inspection
3-501.15(A)
Ventilation system not cleaned properly
Inspector notes: Observed ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain
6-501.14
78
Dec 3, 2024
Routine
2 major violations. 2 minor violations. 2 corrected on site.
View 4 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed large trash bin placed in front of hand washing sink in the middle of the kitchen. Hand washing sink is not accessible. Instructed manager to maintain all hand washing sinks easily accessible. Trash bin removed at time of inspection
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed meat slicer stored on prep table as clean had an accumulation of food debris on the surface. Discussed proper disassembly and 3 step in-place wash, rinse and sanitize process. Staff member properly cleaned slicer at time of inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing
4-601.11(A)
Food stored improperly or exposed to contamination
Inspector notes: Observed several containers of raw chicken without lids stored on the floor of walk-in freezer. Please place all food on shelves before next routine inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
Ventilation system not cleaned properly
Inspector notes: Observed ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain
6-501.14
74
Sep 16, 2024
Reinspection
No violations found.
100
Sep 6, 2024
Routine
2 critical violations. 3 major violations. 3 minor violations. 7 corrected on site.
View 8 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed employee peeled raw cucumbers without wearing gloves, per manager, the raw cucumbers will be served without cooking. 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. The cucumbers were placed on embargo at time of inspection
3-301.11(B)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw pork and raw beef in open containers stored above picked vegetables, tofu and cooked noodles in open containers in walk-in refrigerator, observed raw pork in open container stored above raw shell eggs in walk-in refrigerator, observed raw pork in open container stored above raw fish in open container. 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. Manager 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)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no soap dispensing at hand washing sink besides the ware wash machine, plastic container was empty. 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. Manager provided soap for handwash sink at time of inspection
6-301.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked beef, cooked dumpling, cooked pork in the walk-in refrigerator without date marking, manager stated the above food items were prepared 24 hours prior to the inspection. 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
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed prep cooler in the kitchen with a minimum ambient air temperature of 47.6'F and maintaining all TCS foods between 54*F to 59*F at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Must repair prep cooler such that the prep cooler maintains all TCS foods at 41'F or below. Will re-inspect on 09/16/2024
4-301.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed raw lamb and raw pork stored on the floor of walk-in refrigerator, observed raw fish in container stored on the floor of walk-in refrigerator, observed raw beef stored on the floor of walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Manager put the above food items on shelves at time of inspection
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed 5 knives stored between prep cooler and prep bench. Food debris was observed on the surface of knives and in between counters. Discussed in-use utensil storage (on clean surface if wash, rinsed and sanitized every 4 hours). Knives were removed and cleaned at 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
Food thawed using improper method
(corrected on site)
Inspector notes: Observed frozen shrimp thawing in a container on the floor of kitchen without running water. Discussed proper thawing procedures with the manager. All thawing must occur under cold running water or under refrigeration. Manager put the shrimp in prep sink with running water at time of inspection
3-501.13
47
Aug 21, 2024
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was Chou's Kitchen last inspected?
The most recent health inspection at Chou's Kitchen on file is from Feb 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Chou's Kitchen?
Across the inspection record, “ready-to-eat time/temperature control for safety food, date marking” has been cited three times, more than any other issue at Chou's Kitchen.
How does Chou's Kitchen compare to other restaurants in Chandler?
Chou's Kitchen most recently scored 82 out of 100, which is lower than the Chandler average of 95.
Has Chou's Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Chou's Kitchen have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chou's Kitchen 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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