Hundred Mile Brewing Company
Last inspected: Oct 21, 2025
67
Score
Hundred Mile Brewing Company appears in inspection records six times, starting in 2024. The most recent visit was on Oct 21, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around three violations per visit versus roughly zero violations earlier in the record.
That's lower than the typical Tempe restaurant, which scores around 95. Nothing in the record is alarming, but there's room to improve.
6
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 21, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 4 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked flexible bacon sitting out in a container at ambient temperature with a temperature between 72 to 76*F. Per cook, bacon was cooked the day prior and left out at ambient temperature. Bacon maintaining its flexibility is a TCS product. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling
3-501.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at the handwashing sink near the fryers 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. Person in charge (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 two unlabeled chemical bottles containing purple and clear chemicals in the dish area at time of inspection. PIC labeled chemical bottles with common name at time of inspection. Reviewed requirement for labeling chemical bottles at time of inspection
7-102.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed multiple ice scoops stored directly in the ice wells of the bars at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Bartender removed ice scoops at time of the inspection. All in-use utensils were properly stored at time of inspection
3-304.12
67
Jul 16, 2025
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
No soap available at handwashing sink
Inspector notes: The soap dispenser in the front service area was not functional and soap could not be dispensed. Person in charge provided soap for use. Ensure soap is available at all hand washing stations at all times
6-301.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: No asterisk to the consumer advisory statement is present on the menu for poke (raw tuna) and hamburgers that are cooked to order. Also, the advisory statement does not disclose that eggs, beef and fish may be served raw or under cooked. Correct prior to re inspection
3-603.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: A heavy buildup of organic matter was observed on the internal surfaces of the ice machine. Properly clean and sanitize all food contact surfaces of the ice machine
4-602.11(E)
78
Mar 10, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: Observed bartender actively cleaning dishes in dish machine at time of inspection. Observed chemical dishwasher in main bar with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in charge (PIC) ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use working dish machine in the back of house until bar dishwasher is fixed. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-501.114(F1-2)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed handwashing sink at the bar set up and being utilized as a dump 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. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
74
Nov 13, 2024
Routine
No violations found.
100
Aug 19, 2024
Reinspection
No violations found.
100
Jul 30, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
Insufficient number of handwashing sinks
(corrected on site)
Inspector notes: Observed previously installed at the end of the cook line. Observed handwashing sink located at the end of the cook line removed from cook line and observed water lines capped of at time of inspection. Handwashing sink must be within 25 feet and within sight from areas where food is prepared. Discussed with person in charge (PIC) about reinstalling handwashing 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
5-203.11
90
Frequently Asked Questions
When was Hundred Mile Brewing Company last inspected?
The most recent health inspection at Hundred Mile Brewing Company on file is from Oct 21, 2025. The public record contains six inspections in total.
How does Hundred Mile Brewing Company compare to other restaurants in Tempe?
Hundred Mile Brewing Company most recently scored 67 out of 100, which is lower than the Tempe average of 95.
Has Hundred Mile Brewing Company's inspection record improved over time?
No. Recent inspections at Hundred Mile Brewing Company have averaged around three violations per visit, up from roughly zero earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hundred Mile Brewing Company means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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