Gen Korean BBQ House
Last inspected: Apr 20, 2026
100
Score
Inspectors have visited Gen Korean BBQ House seven times, with records going back to 2024. The latest inspection on file is from Apr 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around four violations to closer to one violation per visit over the last few inspections.
Looking across the full record, “system maintained in good repair” is the recurring theme, flagged two times.
The city-wide average for Tempe sits at 95, putting Gen Korean BBQ House on the better side of that line. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Routine
No violations found.
100
Nov 19, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Plumbing system not maintained in good repair
(corrected on site)
Inspector notes: Observed floor drain in center of warewashing area with standing water not properly draining. All plumbing must be maintained in good repair at all times. PIC contacted a plumber at time of inspection. Drain was observed to be smooth draining by end of inspection. All other floor drains observed to be properly functioning at time of inspection
5-205.15(A)
86
Aug 22, 2025
Reinspection
1 minor violation.
View 1 violation
Floor and wall junctures not properly coved or sealed
Inspector notes: Observed broken coved face tile in multiple places behind the 3-compartment sink and dish area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-201.13
95
Aug 12, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations. 1 corrected on site.
View 5 violations
Plumbing system not maintained in good repair
Inspector notes: Observed a severe water leak at the base of the bar sink while in use next to the ice bin. Water was observed leaking from the pipes and collecting over the floor. All plumbing must be maintained in good repair at all times
5-205.15(A)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At time of inspection, observed the 3-compartment sink actively in use. Sanitation concentration was observed measuring 0PPM of Quaternary ammonium, not the 200-400PPM as required. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC (person in charge) prepared a new sanitation basin at time of inspection with the correct concentration of quaternary ammonium
4-501.114(A-E)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: At time of inspection, observed the walk-in fridge with an ambient temperature of 48.5*F - 50*F storing numerous containers of TCS foods. The walk-in fridge was turned off since the early morning, greater than two hours, due to repairs on the connected walk-in freezer. Per PIC the repairs to the freezer started at 5AM. The electrician was able to turn back on the walk-in fridge at time of inspection and the fridge was observed holding at proper temperature. At time of inspection, observed the walk-in freezer off and not functioning due to repairs. Per PIC the walk-in freezer was down for at least 5 days and the frozen foods were being stored in the walk-in fridge. Please repair the walk-in freezer prior to re-inspection
4-301.11
Wiping cloths used or stored improperly
Inspector notes: Observed multiple sanitation buckets throughout the back of house kitchen that measured 0ppm of Quaternary ammonium. When wiping cloths are stored in sanitizer solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration. PIC provided new sanitation buckets with proper concentration at time of inspection. Quaternary ammonium shall be maintained between 200-400PPM
3-304.14
Floor and wall junctures not properly coved or sealed
Inspector notes: Observed broken coved face tile in multiple places behind the 3-compartment sink and dish area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-201.13
61
Mar 10, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked noodles and soondooboo soup with internal temperature of 93*F - 112*F; person in charge indicated it was prepped at ~11:30 am (>2 hours before inspection. The measured internal water temperature of the steam table it was stored in was 100*F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature controlled for safety (TCS) foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by person in charge (PIC) at time of inspection
3-501.16(A)(1)
Food-contact surface not smooth, sealed, or easily cleanable
(corrected on site)
Inspector notes: Observed plates/dishes with deep cracks and chips exposing rough surface. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. Person in charge discarded the plates and dishes with crack and chips. Discussed ensuring damaged multi-use food contact surfaces be replaced immediately to ensure they are getting cleaned adequately
4-202.11
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed cooked noodles and soondooboo soup with internal temperature of 93*F - 112*F; person in charge indicated it was prepped at ~11:30 am (>2 hours before inspection. The measured internal water temperature of the steam table it was stored in was 100*F. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Person in charge indicated they would use the stove to hot hold while they determine whether or not they want to replace it or if it can be repaired. Establishment has adequate hot holding outside of this unit
4-301.11
70
Oct 21, 2024
Routine
3 minor violations. 1 corrected on site.
View 3 violations
Physical facilities not cleaned at required frequency
Inspector notes: Observed buildup of grime on the walls behind the warewashing machine. 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
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed orange organic gelatinous substance on the inside of the ice machine in the kitchen. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection
4-602.11(E)
Warewashing equipment not cleaned at required frequency
Inspector notes: Observed main warewashing machine with buildup of food and grime on the inside of the machine. A regular cleaning schedule should be established and followed to maintain the inside and outside of the warewashing machine in a clean and sanitary condition. This will ensure the warewashing machine does not inadvertently contaminate the clean food contact surfaces that are washed inside of it
4-501.14
86
Jun 25, 2024
Routine
2 major violations. 2 minor violations. 2 corrected on site.
View 4 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no hand drying provisions at hand sink near walk-in refrigerator or in the warewashing area. 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 provided hand drying provision for handwash sink at time of inspection
6-301.12
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed 3 spray bottles (2 with blue liquid, 1 with clear) but no label indicating what was in the bottle. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. Person in charge labelled all the containers with their common name
7-102.11
Plumbing system not maintained in good repair
Inspector notes: Observed hot water handle missing from mop sink faucet. Faucet also leaks from base when the faucet is turned on. All plumbing and fixtures must be maintained in good repair, according to law. Person in charge indicated they would repair faucet by next routine inspection
5-205.15(B)
Physical facilities not cleaned at required frequency
Inspector notes: Observed a buildup of grime under the equipment in the bar area. Also observed pooled water throughout establishment. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash
6-501.12
74
Frequently Asked Questions
When was Gen Korean BBQ House last inspected?
The most recent health inspection at Gen Korean BBQ House on file is from Apr 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Gen Korean BBQ House?
Across the inspection record, “system maintained in good repair” has been cited two times, more than any other issue at Gen Korean BBQ House.
How does Gen Korean BBQ House compare to other restaurants in Tempe?
Gen Korean BBQ House most recently scored 100 out of 100, which is higher than the Tempe average of 95.
Has Gen Korean BBQ House's inspection record improved over time?
Yes. Recent inspections at Gen Korean BBQ House have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Gen Korean BBQ House 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 Gen Korean BBQ House inspected?
Based on the inspection history on file, Gen Korean BBQ House is inspected around four times per year on average.
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