Khai Hoan Restaurant
Last inspected: Feb 5, 2026
82
Score
Across the available record, Khai Hoan Restaurant has nine inspections on file, the first dated 2024. Khai Hoan Restaurant was last inspected on Feb 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near one violation per visit across recent inspections.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged four times.
By comparison, the average Tempe facility scores 95, putting Khai Hoan Restaurant on the weaker side. The record reflects steady performance over time.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed sanitizer bucket in the kitchen containing bleach which tested above 200 ppm at time of inspection. Sanitizer was diluted by PIC to approved levels at time of inspection. 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
7-204.11
No certified food protection manager
(corrected on site)
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)
82
Sep 30, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Medicines stored or used improperly
(corrected on site)
Inspector notes: Observed cold and flu medication and vitamins stored with and above condensed milk. Discussed ensuring all personal belongings, foods, and medications are stored away and segregated from restaurant food, utensils, equipment, and single service items. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by person-in-charge (PIC) at time of inspection. Person in charge indicated they would create sections away from restaurant items in cold and general storage for the employees' personal belongings, foods, and medications
7-207.11(B)
86
Jun 13, 2025
Reinspection
No violations found.
100
Jun 12, 2025
Routine
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed tall standing refrigerator closest to kitchen entrance with an ambient air temperature of 51.8F. All TCS food items held in refrigerator were either discarded or moved to alternative refrigeration based on the time they were placed in unit (reference above violation #22). PIC was in process of cleaning unit and cooling it down at time of inspection. Long tabletop cold unit had an ambient air temperature of top section at 50.7*F and bottom section at 43.3*F. PIC adjusted unit and was reading at 41*F at time of inspection. Also observed small left tabletop unit with ambient air temperature at 50.3*F. Unit was adjusted and reading at 48.9*F at end of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding tall standing unit and small left tabletop unit so that it maintains TCS foods at 41°F or below prior to re-inspection
4-301.11
90
Mar 21, 2025
Food Advisory Inspection
No violations found.
100
Mar 12, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 4 violations
Medicines stored or used improperly
(corrected on site)
Inspector notes: Observed cold and flu medication and vitamins stored with and above condensed milk. Discussed ensuring all personal belongings, foods, and medications are stored away and segregated from restaurant food, utensils, equipment, and single service items. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Person in charge indicated they would create sections away from restaurant items in cold and general storage for the employees' personal belongings, foods, and medications
7-207.11(B)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw pork's blood stored directly above cream cheese mixture for wontons. Also observed raw unpasteurized whole shelled eggs stored directly above Thai iced tea
3-302.11(A1-2)
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: Observed several plastic containers with holes in them, melted spots, or cracks. 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. Person in charge indicated they would replace containers that were in poor repair
4-202.11
No certified food protection manager
Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
64
Nov 4, 2024
Routine
3 major violations. 3 minor violations. 3 corrected on site.
View 6 violations
Handwashing done in improper location
(corrected on site)
Inspector notes: Observed an employee wash their hand at 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. Employee washed their hands at the hand sink
2-301.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed several food storage containers stored on the metal rack where clean equipment is kept with green food debris or grime on the containers. Person in charge (PIC) indicated that they rewash, rinse, and sanitize food contact surfaces prior to using them. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. PIC moved all of the containers to the warewashing sink to be re-washed, rinsed, and sanitized
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed the following ready to eat (RTE)/TCS foods in a refrigerated prep unit with no date indicating when they were prepared/defrosted: blood, bbq pork, cooked chicken. Employee indicated all of these foods were prepared 11/2. All RTE/TCS foods were properly date marked at the time of inspection. 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)
3-501.17
Single-service or single-use items not protected from contamination
Inspector notes: Observed utensils with the eating side facing up in cups at the tables. Storing tableware eating side down in the cups prevents contamination of the eating side by customers. Discussed ensuring the eating side of tableware is faced down in the cups going forward
4-904.11
Equipment not in good repair or proper adjustment
Inspector notes: Observed metal racks with rusting and missing paint in warewashing area. Discussed replacing or repainting metal racks with a restorative paint. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
Storage Refuse, Recyclables and Returnables
Inspector notes: Observed old food boxes stored directly behind the restaurant; these old food boxes are not in/near the garbage receptable, and flies were observed on and near boxes. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Establishment must move all refuse, recyclables, and returnables to a garbage receptacle
5-501.110
64
Jul 24, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Person in charge indicated there were no certified food protection managers present 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)
95
Jul 22, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked onion and ginger with an internal temperature of 71*F. The person in charge indicated they had been sitting on the counter since yesterday (> 6 hours). 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 cooling all time/temperature controlled for safety foods in the refrigerator or other appropriate means
3-501.14
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed raw bean sprouts in the reach in refrigerator across from the dish pit with an internal temperature of 76*F; the person in charge indicated they just rinse the bean sprouts. The measured ambient temperature of the unit of 56.2*F using a min/max thermometer. The bean sprouts were moved to a different unit to cool down to 41*F and below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
No certified food protection manager
Inspector notes: Person in charge indicated there were no certified food protection managers present 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
Frequently Asked Questions
When was Khai Hoan Restaurant last inspected?
The most recent health inspection at Khai Hoan Restaurant on file is from Feb 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Khai Hoan Restaurant?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Khai Hoan Restaurant.
How does Khai Hoan Restaurant compare to other restaurants in Tempe?
Khai Hoan Restaurant most recently scored 82 out of 100, which is lower than the Tempe average of 95.
Has Khai Hoan Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Khai Hoan Restaurant have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Khai Hoan Restaurant 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 Khai Hoan Restaurant inspected?
Based on the inspection history on file, Khai Hoan Restaurant is inspected around six times per year on average.
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