D.P. Dough
Last inspected: Jan 13, 2026
82
Score
D.P. Dough has been inspected seven times since 2024. The newest entry in the record is dated Jan 13, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
When inspectors have written things up, “repairing -premises, structures, attachments, and fixtures-methods” has been the most frequent reason, cited four times.
Restaurants in Tempe average 95, so D.P. Dough trails the local norm. The record reflects steady performance over time.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed multiple chemical spray bottles stored on shelf near register that also contained food containers 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
Physical facilities not in good repair
Inspector notes: Observed hand sink next to three-compartment sink halfway detached from wall. Hand sink is functioning properly by supplying both hot and cold water and discharging into approved sewage at time of inspection. Observed hot and cold-water lines and handles swapped at the prep sink at time of inspection. Swap water line and handle so that hot water is on the left side of the prep sink by next inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection
6-501.11
82
Sep 18, 2025
Reinspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: Observed handsink next to three-compartment sink halfway detached from wall. Handsink is functioning properly by supplying both hot and cold water and discharging into approved sewage at time of inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection
6-501.11
95
Sep 8, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Observed handsink next to three-compartment sink with a squeegee inside handsink. Also observed handsink without soap. Per person-in-charge (PIC), the handsink next to the three-compartment sink is never used, and employees use the handsink around the corner instead. Discussed with PIC that all 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. Also discussed that handsinks must be located within 25 feet AND within view from all food preparation and warewashing areas. Squeegee was relocated at time of inspection. Must provide soap to handsink prior to re-inspection
5-205.11
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
Physical facilities not in good repair
Inspector notes: Observed handsink next to three-compartment sink halfway detached from wall. Handsink is functioning properly by supplying both hot and cold water and discharging into approved sewage at time of inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection
6-501.11
82
Jun 6, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed handsink next to three-compartment sink with rubber gloves, a squeegee, and metal sponge inside and covering handsink. Also observed handsink without soap. Per person-in-charge (PIC), the handsink next to the three-compartment sink is never used, and employees use the handsink around the corner instead. Discussed with PIC that all 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 removed items from sink and provided soap for handwash sink at time of inspection
5-205.11
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
Physical facilities not in good repair
Inspector notes: Observed handsink next to three-compartment halfway detached from wall. Handsink is functioning properly by supplying both hot and cold water and discharging into approved sewage at time of inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection
6-501.11
82
Feb 14, 2025
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cups of marinara sauce with internal temperature of 102*F. Person in charge indicated they portioned the cups >4 hours before 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 time/temperature controlled for safety (TCS) foods improperly hot held were discarded by person in charge (PIC) at time of inspection
3-501.16(A)(1)
Plumbing system not maintained in good repair
(corrected on site)
Inspector notes: Observed prep sink disconnected from its wastewater piping; when turned on the sink leaks directly onto the floor. Employee indicated they stopped using the sink due to it being broken. Person in charge reconnected the sink at time of inspection and observed sink draining into floor drain. All plumbing must be maintained in good repair at all times
5-205.15(A)
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: Observed buildup of dust and dirt on condenser fan shields for walk-in refrigerator. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
70
Oct 30, 2024
Routine
No violations found.
100
Jul 24, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was D.P. Dough last inspected?
The most recent health inspection at D.P. Dough on file is from Jan 13, 2026. The public record contains seven inspections in total.
What is the most common violation at D.P. Dough?
Across the inspection record, “repairing -premises, structures, attachments, and fixtures-methods” has been cited four times, more than any other issue at D.P. Dough.
How does D.P. Dough compare to other restaurants in Tempe?
D.P. Dough most recently scored 82 out of 100, which is lower than the Tempe average of 95.
Has D.P. Dough's inspection record improved over time?
Results have been roughly steady. Inspections at D.P. Dough have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at D.P. Dough 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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