Los Reyes De La Torta
Last inspected: Feb 10, 2026
86
Score
Across the available record, Los Reyes De La Torta has eight inspections on file, the first dated 2024. The most recent visit was on Feb 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Certified food protection manager” accounts for the largest share of issues, appearing eight times across the record.
By comparison, the average Tempe facility scores 95, putting Los Reyes De La Torta on the weaker side. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 10, 2026
Routine
3 minor violations. 1 corrected on site.
View 3 violations
No certified food protection manager
Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **3rd Consecutive Violation**
2-102.12(A)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed raw shrimp, whole milk, and mango chunks stored directly on the ground in the walk-in freezer at time of inspection. Discussed proper food storage with PIC. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. **3rd Consecutive Violation**
3-305.11
Physical facilities not in good repair
Inspector notes: Observed icicle formations accumulation on the condenser unit, walls, and ceiling of the walk-in freezer at time of inspection, rendering the areas neither smooth, nor easily cleanable. Also observed several broken tiles along the coved base area throughout the kitchen. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. **2nd Consecutive Violation**
6-501.11
86
Nov 17, 2025
Routine
3 minor violations. 1 corrected on site.
View 3 violations
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) was not present at the 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)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed raw beef and raw shrimp in shallow pans being stored on the floor of the walk in coolers. Person in charge moved the foods from the floor to the racks in the walk in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
Physical facilities not in good repair
Inspector notes: Observed the bottom portion of the walls throughout the kitchen being in disrepair. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection
6-501.11
86
Aug 1, 2025
Routine
5 minor violations. 2 corrected on site.
View 5 violations
No certified food protection manager
Inspector notes: The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation
2-102.12(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw shrimp was stored above a whole watermelon in the walk-in cooler. The manager then put the shrimp above the raw beef
3-302.11(A3-8)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: The tea nozzle diffuser had a slight buildup of organic residue. Have it properly cleaned and maintain clean at all times
4-602.11(E)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: There was a bag of rice stored directly on the floor in the storage room. Do not store food items directly on the floor. The manager then moved the rice to a shelf
3-305.11
Toilet Room Receptacle, Covered
Inspector notes: No covered trashcan in the women's restroom. Provide a covered trashcan in the women's restroom
5-501.17
78
Apr 29, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
No certified food protection manager
Inspector notes: The certified manager was not present during the inspection. Provide a certified food-service manager during all hours of operation
2-102.12(A)
Covering Receptacles
(corrected on site)
Inspector notes: One of the dumpster lids was left open. Maintain the dumpster lids closed at all times
5-501.113
90
Dec 2, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations. 3 corrected on site.
View 5 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed employee washing dishes in the low temperature warewashing machine; observed 0 ppm chlorine on the dishes. The machine was primed continuously, no chlorine was observed being dispensed despite the chlorine concentrate not being depleted. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. The 3-compartment sink was set up with a chlorine sanitizer with 100 ppm chlorine and the employee sanitized dishes in the 3-compartment sink. Person in charge indicated they would call for service for the warewashing machine
4-501.114(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed refried beans, chorizo, and broth with internal temperatures between 95*F - 98*F in the steam table next to the flat top grills. The water in the water bath had an internal temperature of 99*F and the steam table was observed off. Person in charge indicated these foods were prepared ~1 hours before inspection. All TCS (time/temperature controlled for safety) 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)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed roasted tomatillos and queso fresco labelled 11/25. Person in charge indicated these dates were incorrect and they were actually prepared 11/30. Person in charge indicated these containers were washed but the old label was not removed, and a new label was not added. RTE (ready to eat)/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 certified food protection manager
Inspector notes: Person in charge (PIC) 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)
Equipment not in good repair or proper adjustment
Inspector notes: Observed a buildup of ice in the walk-in freezer covering the floors and walls; the unit is also making a hissing sound. Also observed refrigerated prep unit closest to the dry storage closet with gaskets in disrepair. 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
61
Sep 5, 2024
Reinspection
4 minor violations.
View 4 violations
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)
Equipment not in good repair or proper adjustment
Inspector notes: Observed a buildup of ice in the walk-in freezer covering the floors and walls causing the door to be unable to shut. 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
Physical facilities not in good repair
Inspector notes: Observed hole in wall above dish machine. The establishment must ensure that all floors, walls, and ceilings are constructed of smooth easily cleanable material and kept in good repair so they can be maintained as clean and discourage pest activity. Establishment must repair the wall by the next routine inspection
6-501.11
No designated area for employee eating or drinking
Inspector notes: Observed employee foods stored on top shelf of rack beverage/fruit walk-in refrigerator above cut fruits and desserts for the restaurant. Discussed with person in charge creating a designated area for employee food where it is not a contamination risk to restaurant food. Person in charge indicated they would move employee food to a designated area
6-403.11
82
Aug 9, 2024
Reinspection
1 major violation. 4 minor violations.
View 5 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 44*F - 45*F in the refrigerated prep unit in the drink area: milk and strawberry cream beverage. Person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit was 47.8*F using a min/max thermometer. Observed the following TCS food in the sandwich refrigerated prep unit on the cookline with internal temperatures between 44*F - 47*F: shredded mozzarella, ham, soft-cooked bacon, sour cream, raw beef, raw fish, pasteurized egg, raw hamburger, raw breaded beef, and cooked pork. The person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit using a min/max thermometer was 46.5*F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit or placed in ice baths to rapidly cool to 41°F at time of inspection 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. Person in charge indicated they would use ice in beverage refrigerator, and they would attempt to replace the sandwich unit
4-301.11
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)
Equipment not in good repair or proper adjustment
Inspector notes: Observed a buildup of ice in the walk-in freezer covering the floors and walls causing the door to be unable to shut. 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
Physical facilities not in good repair
Inspector notes: Observed hole in wall above dish machine. The establishment must ensure that all floors, walls, and ceilings are constructed of smooth easily cleanable material and kept in good repair so they can be maintained as clean and discourage pest activity. Establishment must repair the wall by the next routine inspection
6-501.11
No designated area for employee eating or drinking
Inspector notes: Observed employee foods stored on top shelf of rack beverage/fruit walk-in refrigerator above cut fruits and desserts for the restaurant. Discussed with person in charge creating a designated area for employee food where it is not a contamination risk to restaurant food. Person in charge indicated they would move employee food to a designated area
6-403.11
74
Aug 1, 2024
Routine
1 critical violation. 1 major violation. 4 minor violations. 1 corrected on site.
View 6 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Observed 2 chlorine sanitizer wiping bucket with 200+ ppm chlorine sanitizer. 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. Discussed the importance of measuring chlorine sanitizer concentration with test strips to ensure it concentration approved by the manufacturer
7-204.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 48*F in the refrigerated prep unit in the drink area: cut cantaloup melons, cut watermelons, and milk. Person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit was 46.2*F using a min/max thermometer. Observed the following TCS food in the sandwich refrigerated prep unit on the cookline with internal temperatures between 46*F - 50*F: mozzarella, ham, soft, cooked bacon, pickled jalapeno, cooked onion, sour cream, raw hamburger, raw breaded beef, and cooked pork. The person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit using a min/max thermometer was 50.1*F. 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 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)
Equipment not in good repair or proper adjustment
Inspector notes: Observed a buildup of ice in the walk-in freezer covering the floors and walls causing the door to be unable to shut. 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
Physical facilities not in good repair
Inspector notes: Observed hole in wall above dish machine. The establishment must ensure that all floors, walls, and ceilings are constructed of smooth easily cleanable material and kept in good repair so they can be maintained as clean and discourage pest activity. Establishment must repair the wall by the next routine inspection
6-501.11
No designated area for employee eating or drinking
Inspector notes: Observed employee foods stored on top shelf of rack beverage/fruit walk-in refrigerator above cut fruits and desserts for the restaurant. Discussed with person in charge creating a designated area for employee food where it is not a contamination risk to restaurant food. Person in charge indicated they would move employee food to a designated area
6-403.11
64
Frequently Asked Questions
When was Los Reyes De La Torta last inspected?
The most recent health inspection at Los Reyes De La Torta on file is from Feb 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Los Reyes De La Torta?
Across the inspection record, “certified food protection manager” has been cited eight times, more than any other issue at Los Reyes De La Torta.
How does Los Reyes De La Torta compare to other restaurants in Tempe?
Los Reyes De La Torta most recently scored 86 out of 100, which is lower than the Tempe average of 95.
Has Los Reyes De La Torta's inspection record improved over time?
Results have been roughly steady. Inspections at Los Reyes De La Torta have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Los Reyes De La Torta 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 Los Reyes De La Torta inspected?
Based on the inspection history on file, Los Reyes De La Torta is inspected around five times per year on average.
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