Ledu Thai
Last inspected: Apr 15, 2026
100
Score
Across the available record, Ledu Thai has 10 inspections on file, the first dated 2024. Inspectors last stopped by on Apr 15, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.
The most common issue across all inspections has been “ready-to-eat time/temperature control for safety food, date marking”, showing up three times.
Ledu Thai's latest score of 100 sits above the Phoenix average of 97. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 15, 2026
Reinspection
No violations found.
100
Apr 8, 2026
Routine
2 major violations. 1 corrected on site.
View 2 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed hand sink at bar without hand drying provision. PIC provided hand drying provision for handwash 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
6-301.12
Temperature Measuring Devices, Manual and Mechanical Warewashing
Inspector notes: Observed no recording thermometer for high temperature warewashing machines. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection
4-302.13
82
Aug 7, 2025
Routine
2 major violations. 1 corrected on site.
View 2 violations
Ready-to-eat food not date marked
Inspector notes: Observed cooked rice noodles with no datemarking at time of inspection. PIC stated item is kept cold and is purchased pre-cooked. Informed PIC rice noodles shall be dated with day of opening and stored for no more than 7 days. PIC stated rice noodles were prepped the day prior. 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
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed establishment using 4 hr time as a control for pad thai sauce (cooked in-house with fried onions) and fried beans; stored at ambient temperature missing time stamps. PIC stated food items were prepped at 12pm when restaurant opened, less than 4 hours ago. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Developed time as a control policy with PIC on-site at time of inspection. PIC had policy printed and posted at time of inspection
3-501.19(A1,B2,C2-3)
82
May 8, 2025
Reinspection
No violations found.
100
Apr 24, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed raw/undercooked menu items ("Thai fried egg" over-easy eggs add-on, "Kua Kling" with over-easy fried egg, "Kraw Pow" with over-easy fried egg) with no consumer advisory indication or reminder statement present. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Re-inspection scheduled on 05/05/25
3-603.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed in-use knives stored in between prep coolers. 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. Head cook removed knives from storage and moved items to 3-compartment sink to be rinsed, washed and sanitized
3-304.12
86
Feb 19, 2025
Reinspection
No violations found.
100
Feb 11, 2025
Food Advisory Inspection
No violations found.
100
Jan 30, 2025
Routine
2 critical violations. 2 major violations. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: During inspection observed fried basil in a stainless steel container with an internal temperature of 83*F. Per the person in charge the item had just been placed there to hold and is cycled through every hour by the establishment, informed the person in charge maintain the product at 135*F or higher for holding or establish a time as a control policy. The person in charge began writing a time as a control policy using the MCESD guidance document. Please ensure TCS food is hot held at 135*F or higher at all times
3-501.16(A)(1)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: During inspection observed employee actively washing dishes and utensils in both the mechanical warewasher and the 3-compartment sink with Sink and Surface Santizer below the appropriate range. Upon request warewashing was conducted at the 3-compartment sink once the appropriate chemical concentration (e.g. DDBSA 272 – 700 ppm) was established and tested by the employee. The dishes and utensils were re-washed,rinsed, and sanitized, and warewashing will occur in the 3-compartment sink until the mechanical warewasher is serviced.Please ensure to properly wash, rinse and sanitize utensils and food contact surfaces at the appropriate chemical concentration
4-501.114(A-E)
Sanitizer test kit not available
Inspector notes: The establishment is using chlorine sanitizer for the mechanical ware washer in the bar area without having chlorine test strips onsite. Per the person in charge, they will obtain Chlorine test strips for the establishment. Please ensure to have the chlorine test strips to test and verify chemical sanitizing solutions to ensure they are used at the appropriate concentration. A re-inspection will occur for this violation in 10 days
4-302.14
Non-Continuous Cooking of Raw Animal Foods: Documentation
(corrected on site)
Inspector notes: During inspection observed partially cooked sliced beef in the walk in cooler rack stored in a plastic container. Per the person in charge the sliced beef is partially steamed, cooled, then cold held until its ordered; the time for each process specified was unknown or not available. Informed the person in charge to ensure that non-continuous cooking operation is documented, provided to our Department, and approved, prior to proceeding with the process. The person in charge stated items will be continuously cooked until approval is granted. Please ensure to establish documentation and obtain approval from our Department before conducting non-continuous cooking
3-401.14(F)
61
Nov 21, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken item stored directly above cooked RTE Pad Thai Sauce in walk-in unit. 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 with no datemarking in walk-in unit. Observed cooked pad thai sauce, cooked rice noodles and cooked brown rice datemarked 11/12 in walk-in unit. PIC stated all items in question were made on 11/19 as establishment preps all cooked food items on Tuesdays. Datemarking are old stickers per PIC. 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). 2ND CONSECUTIVE VIOLATION
3-501.17
No certified food protection manager
Inspector notes: Observed no certified food protection manager present on-site 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
Aug 13, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 4 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed fried eggs being stored in the microwave having an internal temperature of 78*F. Person in charge states the eggs were made more than 4 hours ago. 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 discarded by PIC at time of inspection. Also discussed using Time as a Public Health Control for this food item
3-501.16(A)(1)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked sticky rice, cooked beef, cooked chicken, cooked pork, and cooked pork belly located in the walk in cooler not being dated. Person in charge states these foods were made/prepared 3-6 days prior to 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). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed all handwashing sinks in establishment not socked with paper towels. 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 provided hand drying provision for handwash sink at time of inspection
6-301.12
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked pork belly and ground pork cooling in a prep cooler. Food items were in the appropriate time/temperature for cooling. Person in charge moved these food items to the walk in cooler to cool down more efficiently. Discussed the importance of cooling all foods in the walk in and not in a prep cooler since these units are made to hold cold temperatures instead of cool
3-501.15(B)
67
Frequently Asked Questions
When was Ledu Thai last inspected?
The most recent health inspection at Ledu Thai on file is from Apr 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ledu Thai?
Across the inspection record, “ready-to-eat time/temperature control for safety food, date marking” has been cited three times, more than any other issue at Ledu Thai.
How does Ledu Thai compare to other restaurants in Phoenix?
Ledu Thai most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Ledu Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Ledu Thai have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ledu Thai 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 Ledu Thai inspected?
Based on the inspection history on file, Ledu Thai is inspected around six times per year on average.
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