Hungry Bird Indian Bistro
Last inspected: Nov 7, 2025
74
Score
Going back to 2024, Hungry Bird Indian Bistro has six inspections in the public record. On Nov 7, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around two violations each.
Across the inspection history, “ready-to-eat time/temperature control for safety food, date marking” is the issue that surfaces most often, recorded two times.
Restaurants in Tempe average 95, so Hungry Bird Indian Bistro trails the local norm. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 7, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Food contacted unclean equipment or utensils
(corrected on site)
Inspector notes: Observed unpackaged raw chicken stored directly in wash basin of three-compartment sink. Per person in charge (PIC), they are in the process of rinsing the chicken. PIC could not confirm when the basin was last sanitized. Food can only contact surfaces of equipment and utensils that are cleaned & sanitized or contact single-service and single-use articles and cleaned linens. PIC discarded chicken at time of inspection. PIC properly sanitized sink basin and surrounding area at time of inspection. Discussed with PIC use of containers when storing chicken to minimize contamination
3-304.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed a large container of vegetable purée with an internal temperature at 56*F in beverage cooler next to reach-in freezer. PIC stated it was cooked the day prior. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed use of ice baths, ice wands, shallow pans, using ice as an ingredient, and using equipment that rapidly cools food
3-501.14
74
Oct 22, 2025
Food Advisory Inspection
No violations found.
100
Jul 9, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed a large container of masala at 61*F in the walk-in. PIC stated that it was cooked the day prior. Informed PIC that the masala did not meet cooling parameters and needs to be discarded. PIC discarded the masala at time of inspection. Masala was embargoed. Discussed proper cooling parameters with PIC and provided the cooling document via email. Discussed proper cooling methods with PIC and provided the guidance document via email. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection
3-501.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed chickpea masala, masala, cooked cauliflower, mango lassi, tamarind lassi, and gulab jamun without date marks. PIC informed that all items other than the gulab jamun were cooked the day prior. Gulab jamun were cooked two days prior. Informed PIC that all TCS foods prepared and kept over 24 hours need to be datemarked with the prep date and discard date. PIC properly date marked all items at time of inspection. Provided guidance document via email. 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 were properly date marked at the time of inspection
3-501.17
78
Jan 31, 2025
Reinspection
No violations found.
100
Jan 28, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
Plumbing system not maintained in good repair
Inspector notes: Observed wastewater piping from hand sink in dining room and hand sink in bathroom leaking when the faucet is turned on. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to re-inspection
5-205.15(A)
Handwashing done in improper location
(corrected on site)
Inspector notes: Observed employees wash their hands in the prep sink and the 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid wastes. Employee properly washed hands at handwash sink at time of inspection
2-301.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed 2 handheld peelers and a straining basket with leftover food debris. Person in charge indicated these were already cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC (person-in-charge) relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-601.11(A)
Storage-Other Personal Care Items
Inspector notes: Observed cell phone stored on cutting board of refrigerated prep unit. Also observed other employee personal items throughout the kitchen hanging above food prep areas or commingled with food. Except for properly stored refrigerated medicines and first aid supplies, lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Establishment must create a space for employee personal care items and possessions
7-209.11
67
Oct 8, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed trays of unpasteurized raw whole shelled eggs stored directly above bulk containers of ready to eat yogurts and chutneys. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked chicken labelled 9/16 and cooked onion sauce labelled 10/01; person in charge indicated these labels were old and they were made 10/07. Person in charge indicated that these containers were washed, rinsed, and sanitized in between but the old labels were not removed, and new labels were not affixed. Person in charge replaced the old labels with updated labels
3-501.17
Equipment material allows contamination or unsafe migration
(corrected on site)
Inspector notes: Observed the establishment storing cooked foods in old garlic plastic container, yogurt 5-gallon containers. Person in charge indicated once the original food is depleted, they warewash these containers and reuse them for other foods. Person in charge was informed that these containers were not designed to be warewashed and reused; because they were not designed for these purposes they maybe susceptible to pitting/breaking or may not be adequately washed, rinsed, and sanitized between uses. Person in charge informed they must replace their non-multiuse containers with containers that were designed to be warewashed and used multiple times
4-101.11(B-E)
74
Frequently Asked Questions
When was Hungry Bird Indian Bistro last inspected?
The most recent health inspection at Hungry Bird Indian Bistro on file is from Nov 7, 2025. The public record contains six inspections in total.
What is the most common violation at Hungry Bird Indian Bistro?
Across the inspection record, “ready-to-eat time/temperature control for safety food, date marking” has been cited two times, more than any other issue at Hungry Bird Indian Bistro.
How does Hungry Bird Indian Bistro compare to other restaurants in Tempe?
Hungry Bird Indian Bistro most recently scored 74 out of 100, which is lower than the Tempe average of 95.
Has Hungry Bird Indian Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Hungry Bird Indian Bistro have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hungry Bird Indian Bistro 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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