Fate Brewing Company
Last inspected: Mar 19, 2026
95
Score
Going back to 2024, Fate Brewing Company has eight inspections in the public record. The latest inspection on file is from Mar 19, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The pattern that stands out is “certified food protection manager”, which has been cited four times.
Fate Brewing Company's latest score is in line with the Tempe average of 95. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 19, 2026
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed a Certified Food Protection Manager certificate for an individual who was not present at the establishment at the time. PIC said he was working on obtaining one. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Nov 25, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no hand drying provision at bar hand sink. PIC provided hand drying provision for handwash sink at time of inspection. 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
6-301.12
No certified food protection manager
Inspector notes: No Certified Food Protection Manager (CFPM) observed at time of inspection. A (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
86
Aug 12, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. PIC certification is expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Aug 4, 2025
Routine
3 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed fried onions and fried potatoes sitting out at ambient temperature with internal temperatures ranging 84*F-85*F. PIC informed that these items are cooked every morning and get left out for use throughout the day. PIC stated that the onions had been cooked about half an hour prior and the potatoes were cooked more than 4 hours prior to inspection. PIC discarded the potatoes and placed the cooked onions under time as a control at the time of inspection. Informed PIC that a time as a control procedure needs to be written for the onions and potatoes. Provided time as a control guidance documents via email. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed cooked ribs and sliced pastrami all past the seven-day date marks (made 7/26-7/28). Informed PIC that these items need to be discarded due to being past seven days. PIC discarded the items at time of inspection. Items were embargoed. 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 past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: Observed glasses being actively washed in a high temperature mechanical dish washer at time of inspection. The maximum surface temperature of the water was 154.6*F, measured using min/max thermometer. Informed PIC that the machine is not sanitizing properly, and the three-compartment sink must be used for ware washing until the machine is able to sanitize with a surface temperature of at least 160*F. PIC set up the three-compartment sink at time of inspection. PIC moved the glasses from the machine to the three-comp sink to be properly sanitized at time of inspection. PIC called repairman at time of inspection. PIC agreed to use the three-compartment sink for ware washing. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning
4-703.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed left most prep table improperly cold holding TCS foods including tomatoes, noodles, and chicken wings. The unit had an ambient temperature of 46.7*F, measured using min/max thermometer. Repair prior to reinspection on 8/12/2025. 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
4-301.11
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. PIC certification is expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
55
Mar 19, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wiping cloths in sanitizer buckets with 0ppm quat sanitizer. Informed PIC that the wet wiping cloths need to be stored in sanitizer buckets with an approved sanitizer concentration. PIC placed the wiping cloths in sanitizer buckets with an approved concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
95
Nov 13, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the mechanical bar dish machine that uses chlorine to sanitize, with a concentration of 0 ppm. Air bubbles were present in the line and priming did not fix the issue. PIC switch the sanitizer chemical bottle to a new bottle at time of inspection. Once the bottle was switched the machine was sanitizing with the proper chlorine concentration, 50-100 ppm. Discussed the importance of monitoring the concentration levels to ensure that food contact surfaces are being sanitized with PIC. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels
4-501.114(A-E)
Plumbing system not maintained in good repair
Inspector notes: Observed a pipe with a mushroom cap on the back of the mechanical ware washing machine in the kitchen, leaking a large amount of water with ever rinse cycle. The water is pooling under the machine in the corner. Informed PIC that the machine needs to be serviced and brought back into good repair. Discussed the establishment's process for cleaning up the water on the floor with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
82
Aug 21, 2024
Routine
No violations found.
100
Jul 15, 2024
Routine
1 minor violation.
View 1 violation
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed a build-up of yellow and pink organic matter inside the ice machine on the second floor. Informed PIC that food contact surfaces must be cleaned at a frequency which prevents the accumulation of debris. Instructed PIC to clean machine. All food-contact surfaces must be cleaned to sight and touch
4-602.11(E)
95
Frequently Asked Questions
When was Fate Brewing Company last inspected?
The most recent health inspection at Fate Brewing Company on file is from Mar 19, 2026. The public record contains eight inspections in total.
What is the most common violation at Fate Brewing Company?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Fate Brewing Company.
How does Fate Brewing Company compare to other restaurants in Tempe?
Fate Brewing Company most recently scored 95 out of 100, which is about the same as the Tempe average of 95.
Has Fate Brewing Company's inspection record improved over time?
Results have been roughly steady. Inspections at Fate Brewing Company have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fate Brewing Company 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 Fate Brewing Company inspected?
Based on the inspection history on file, Fate Brewing Company is inspected around five times per year on average.
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