Friendship Village of Tempe
Last inspected: Jan 26, 2026
78
Score
Inspectors have visited Friendship Village of Tempe eight times, with records going back to 2024. Inspectors last stopped by on Jan 26, 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.
“Packaged and unpackaged food-separation, packaging, and segregation” accounts for the largest share of issues, appearing three times across the record.
Friendship Village of Tempe's latest score of 78 falls below the Tempe average of 95. There isn't much in the file that would give a customer pause.
8
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 26, 2026
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employee in the ware wash area handled dirty equipment, then went to handle clean equipment without washing hands. Same employee touched face and hair, then went to handle clean equipment without washing hands. The employee was asked to wash hands when changing tasks. Ensure that employees wash hands after engaging in activities that may contaminate hands
2-301.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Veal stock, cooked shrimp, shrimp salad, and tuna date marked for use within 8 days. Marinara sauce item date marked for use within 13 days (1/22-2/2). All items were still within the 7 day time frame and the PIC stated that the use by dates would be corrected. TCS food should be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1
3-501.17
78
Oct 29, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 4 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Employee observed handling cooked baked potatoes with bare hands. Employee was asked to discard the potatoes. 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)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Two pans of rice and quinoa-117-130F in front grill area. PIC stated that all items had been in the hot holding unit for an extended amount of time and discarded -see embargo form. Keep TCS foods in hot holding at 135F or above
3-501.16(A)(1)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Slicer, mandolin, and dicer stored as clean with excess old food debris present along the blade areas. PIC stated that all items would be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch
4-601.11(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: *SECOND CONSECUTIVE VIOLATION* Raw bacon stored over cooked pasta, cooked sausage, and vegetable items on two different speed racks in the walk in cooler. PIC relocated the bacon. Ensure that food is protected from cross contamination during storage, preparation, display
3-302.11(A3-8)
64
Aug 6, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw wrapped mahi mahi in a container and raw salmon in a container above sweet potatoes, milk, and sweet potato butter in the bottom of reach-in unit in the main kitchen. Person in charge relocated the food items
3-302.11(A3-8)
95
May 8, 2025
Routine
No violations found.
100
Feb 12, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed ravioli ranging from 116*F to 122*F in the hot well located in the front of the house (cafe). Also, observed potato wedges ranging from 116*F to 121*F in the hot holding unit (middle one) located by the office in the kitchen. Per the person in charge the food items were prepared less than an hour ago
3-501.16(A)(1)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: >>> Observed 500 ppm Quat in two sanitizer buckets located in front of house cafe. Person in charge remade both sanitizer buckets to 150-400 ppm at the time of inspection.. Quaternary ammonium sanitizer levels must be between 150-400 ppm, or manufacturer's recommendation. Discussed the importance of proper sanitizer levels with the PIC
7-204.11
74
Dec 5, 2024
Routine
2 major violations. 1 minor violation. 3 corrected on site.
View 3 violations
Food package damaged or integrity compromised
(corrected on site)
Inspector notes: Multiple (over 10) severely dented cans in food storage area. Manager removed cans. Ensure that food packaging is in good condition
3-202.15
Specialized processing method used without required variance
(corrected on site)
Inspector notes: Establishment is doing reduced oxygen packaging for cooked pasta and holding the product for up to seven days according to the policy. PIC stated that the ROP pasta would not be used. Ensure that a variance is obtained when conducing an operation in which a variance is required
3-502.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Two packages of raw bacon stored directly on diced tomatoes and raw sausage stored over raw bacon in the walk in cooler. *(The bacon was in unopened packages and all items were covered.) PIC relocated all items to proper locations. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display
3-302.11(A3-8)
78
Sep 30, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: Observed the high-temp dish machine with recently washed dishes, reach a maximum surface temperature after several full cycles, of 141.4F min/max thermometer, verified with PIC's min/max. The booster was observed to be without power and the breaker had tripped. PIC switched the dish machine over to chemical sanitizing and will ensure that the chlorine concentration is 50-100 ppm prior to use. A utensil temperature of at least 160F must be reached during the final rinse cycle for adequate sanitation. Dishes can also be sanitized in the 3-compartment sink until the dish machine is fully operational with a final rinse temperature that achieves a utensil surface temperature of 160F, or chemical sanitizing (50-100 ppm chlorine) with low temperature water
4-703.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed several recently prepped and cooling TCS foods in the walk-in cooler and various reach-ins, cooling in very deep, tightly covered plastic containers: diced ham, cooked noodles and house made pasta salads, pea salad, diced tomato salad, cooked muesli, etc. PIC placed all cooling TCS food items onto sheet pans or metal pans less than 4" deep, uncovered, and into the walk-in cooler to rapidly cool. PIC will retrain all employees on proper and effective cooling methods to ensure that TCS foods cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. Suggested using cooling logs. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(A)
78
Jul 10, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Observed several containers of pasta ranging from 65*F to 70*F located in the hot holding unit in the employee cafeteria. Per the person in charge the pasta was reheated less than two hours ago. Person in charge reheated all containers of pasta to 165*F
3-403.11
Equipment not in good repair or proper adjustment
Inspector notes: Observed several insulated buffet food covers made out of styrofoam with aluminum foil and duct tape covering the food in the buffet tables. Pieces of the styrofoam were coming off
4-501.11
82
Frequently Asked Questions
When was Friendship Village of Tempe last inspected?
The most recent health inspection at Friendship Village of Tempe on file is from Jan 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Friendship Village of Tempe?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited three times, more than any other issue at Friendship Village of Tempe.
How does Friendship Village of Tempe compare to other restaurants in Tempe?
Friendship Village of Tempe most recently scored 78 out of 100, which is lower than the Tempe average of 95.
Has Friendship Village of Tempe's inspection record improved over time?
Results have been roughly steady. Inspections at Friendship Village of Tempe have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Friendship Village of Tempe 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 Friendship Village of Tempe inspected?
Based on the inspection history on file, Friendship Village of Tempe is inspected around five times per year on average.
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