Kyoto Bowl
Last inspected: Mar 23, 2026
70
Score
Going back to 2024, Kyoto Bowl has seven inspections in the public record. The most recent visit was on Mar 23, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up more issues than earlier ones, averaging around three violations lately compared to roughly one violation before.
The pattern that stands out is “certified food protection manager”, which has been cited five times.
By comparison, the average Tempe facility scores 95, putting Kyoto Bowl on the weaker side. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 23, 2026
Routine
1 critical violation. 4 minor violations. 1 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed a container chicken in a hot holding well with temperatures at 130*F at time of inspection. Per person in charge (PIC), chicken had been placed in hot holding area less than an hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed the ceiling and ice shoot at the front ice machine to have brown and black organic matter. Discussed with PIC to clean the inside of the ice machine with soap rinse sanitize and airdry prior to next routine inspection
4-602.11(E)
In-use utensils stored improperly between uses
Inspector notes: Observed several different sauce containers and dry good containers storing bowls as scoops in the product. Also observed a rice scoop stored at room temperature with rice on the paddle. Discussed with PIC 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. All in-use utensils were properly stored at time of inspection
3-304.12
Single-use articles reused
Inspector notes: Observed several single use large soy sauce containers holding may different dry seasonings and sauces. Observed a container that has small black fuzzy organic matter specks on the outside of the product. Discussed with PIC containers shall be kept clean but single-use food containers are intended for single-use and may not be re-used for storage of food. Replace the containers with food safe reusable containers or use food grade bags to line the containers to prevent the food from direct contact
4-502.13(A)
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection
2-102.12(A)
70
Oct 15, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed multiple containers of chicken in a hot holding well with temperatures between 110 to 130*F at time of inspection. Per person in charge (PIC), chicken had been placed in hot holding area less than an hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed colander of strawberries sitting in the handwashing sink in the front of house 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. 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
Equipment not in good repair or proper adjustment
Inspector notes: Observed leak coming from the ice machine at time of inspection. All equipment must be maintained in good repair and proper adjustment
4-501.11
74
Jul 16, 2025
Routine
1 minor violation.
View 1 violation
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. Repeat violation: 9th Consecutive
2-102.12(A)
95
Mar 6, 2025
Routine
2 minor violations.
View 2 violations
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. Repeat violation: 8th Consecutive
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: Observed multiple pans in disrepair at time of inspection. 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
90
Nov 12, 2024
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 7th Consecutive
2-102.12(A)
95
Aug 8, 2024
Reinspection
No violations found.
100
Aug 1, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked chicken in a hot holding unit turned on low with temperatures between 120 to 125*F at time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no hand soap at the handwashing sink in the back of house. Cook provided soap for handwash sink at time of inspection. Discussed requirement for all handwashing sink to have soap at all times
6-301.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed ambient temperature of drawer refrigerator unit at 44.7*F and containing TCS food items with temperatures between 49 to 52*F at time of inspection (See #22). Observed ambient temperature of prep table at 43.8*F at time of inspection containing TCS food items with temperatures between 48 to 50*F at time of inspection (See #22). 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: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (6th Consecutive)
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: Observed 3-compartment sink basins in disrepair at time of inspection. Discussed with PIC about repairing 3-compartment sink at time of inspection. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. Repeat violation (2nd consecutive)
4-501.11
64
Frequently Asked Questions
When was Kyoto Bowl last inspected?
The most recent health inspection at Kyoto Bowl on file is from Mar 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Kyoto Bowl?
Across the inspection record, “certified food protection manager” has been cited five times, more than any other issue at Kyoto Bowl.
How does Kyoto Bowl compare to other restaurants in Tempe?
Kyoto Bowl most recently scored 70 out of 100, which is lower than the Tempe average of 95.
Has Kyoto Bowl's inspection record improved over time?
No. Recent inspections at Kyoto Bowl have averaged around three violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kyoto Bowl means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kyoto Bowl inspected?
Based on the inspection history on file, Kyoto Bowl is inspected around four times per year on average.
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