Haji Baba Food
Last inspected: Mar 25, 2026
86
Score
Public records show eight inspections at Haji Baba Food stretching back to 2024. Inspectors last stopped by on Mar 25, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Nonfood contact surfaces” accounts for the largest share of issues, appearing six times across the record.
That's lower than the typical Tempe restaurant, which scores around 95. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 25, 2026
Routine
3 minor violations.
View 3 violations
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Observed multiple cutting boards in the back of house with lots of deep score marks throughout at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. All equipment must be maintained in good repair at all times. Repair or replace all equipment to a state of good repair prior to next routine inspection
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed buildup of food debris on exterior and interior of refrigerated prep tables on cookline, including doors, shelves, and walls of unit. 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. Repeat violation: 2nd Consecutive
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: Observed build-up of dust and food debris on the condensers and the ceiling of the walk-in cooler at time of inspection. Observed dust and debris clinging to the ceiling by the vent fans at time of inspection. 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
86
Nov 12, 2025
Routine
1 minor violation.
View 1 violation
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed buildup of food debris on exterior and interior of refrigerated prep tables on cookline, including doors, shelves, and walls of unit. 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
95
Aug 8, 2025
Reinspection
No violations found.
100
Aug 5, 2025
Routine
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
Plumbing system not maintained in good repair
Inspector notes: Observed discharge piping of front handsink near register disconnected from wall and discharging into a mop bucket. PIC states mop bucket is emptied at mop sink every 15-30 minutes. All plumbing must be maintained in good repair at all times. Must repair plumbing to a state of good repair prior to re-inspection
5-205.15(A)
Improper handwashing procedure
(corrected on site)
Inspector notes: Observed employee rinsing soiled dishes, dip hands in pot with soapy water sitting in three-compartment sink and wash hands for less than 10 seconds at three-compartment sink before removing sanitized dishes from dish machine. Also observed another employee rinse hands without soap at three-compartment sink before beginning food preparation. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employees properly washed hands at handwash sink at time of inspection
2-301.12
Floors, walls, or ceilings not easily cleanable
Inspector notes: Observed floor of outdoor mop sink with exposed rough concrete flooring and pooling water. Discussed resurfacing mop sink flooring with PIC to ensure pests and mosquito populations are reduced. 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
6-201.11
70
Apr 22, 2025
Routine
2 minor violations.
View 2 violations
Physical facilities not cleaned at required frequency
Inspector notes: Observed build up of food debris and grease throughout the establishment (grease trap under dish machine, under and around cookline). Observed use of cardboard to absorb water on floor behind front counter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Floor coverings must be easily cleanable. Must clean physical facility prior to next routine inspection
6-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed buildup of food debris on equipment (refrigeration units, metal racks in walk-in) throughout the establishment. 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
90
Nov 14, 2024
Reinspection
3 minor violations.
View 3 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed internal soda nozzle valve with a buildup of soda syrup/organic material caked on it. 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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a buildup of food debris on equipment (such as stove, non-functioning meat saw, refrigeration units, hot holding units, metal racks, pushcart they make chicken shawarma on) throughout the establishment. 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
Physical facilities not cleaned at required frequency
Inspector notes: Observed a buildup of food debris and grime throughout the establishment (such as under and around the dish machine, under and around the cookline, and on walls and floors throughout. 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
86
Nov 4, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 1 corrected on site.
View 5 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed 200 ppm chlorine sanitizer on cups/utensils run through the establishment's warewashing machine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. The 3-compartment sink was set up with a chlorine sanitizer with 50 ppm chlorine sanitizer and all cups and utensils were rewashed, rinsed, and sanitized. PIC indicated they would have the warewashing machine serviced prior to using it again
7-204.11
Evidence of pests or pest control inadequate
Inspector notes: Observed 3 small brown flat insects in the establishment at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection
6-501.111(C)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed internal soda nozzle valve with a buildup of soda syrup/organic material caked on it. 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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a buildup of food debris on equipment (such as stove, non-functioning meat saw, refrigeration units, hot holding units, metal racks, pushcart they make chicken shawarma on) throughout the establishment. 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
Physical facilities not cleaned at required frequency
Inspector notes: Observed a buildup of food debris and grime throughout the establishment (such as under and around the dish machine, under and around the cookline, and on walls and floors throughout. 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
67
Jul 24, 2024
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed eating utensils being washed in dishwasher. After the dishwasher run 0 ppm chlorine sanitizer was observed on the utensil. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. It was determined that when the chlorine concentrate was replaced for the machine that it was connected incorrectly. An employee reconnected the chlorine sanitizer, primed it, and 100 ppm was observed on the utensils when the machine was the re-run
4-501.114(A-E)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a buildup of food debris on equipment (such as stove, non-functioning meat saw, refrigeration units, hot holding units, pushcart they make chicken shawarma on) throughout the establishment. 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
Physical facilities not cleaned at required frequency
Inspector notes: Observed a buildup of food debris and grime throughout the establishment (such as under and around the dish machine, under and around the cookline, and on walls and floors throughout. 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
78
Frequently Asked Questions
When was Haji Baba Food last inspected?
The most recent health inspection at Haji Baba Food on file is from Mar 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Haji Baba Food?
Across the inspection record, “nonfood contact surfaces” has been cited six times, more than any other issue at Haji Baba Food.
How does Haji Baba Food compare to other restaurants in Tempe?
Haji Baba Food most recently scored 86 out of 100, which is lower than the Tempe average of 95.
Has Haji Baba Food's inspection record improved over time?
Results have been roughly steady. Inspections at Haji Baba Food have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Haji Baba Food 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 Haji Baba Food inspected?
Based on the inspection history on file, Haji Baba Food is inspected around five times per year on average.
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