My House Chinese Restaurant
Last inspected: Oct 29, 2025
86
Score
The health department has logged six inspections at My House Chinese Restaurant, the earliest from 2024. On Oct 29, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “certified food protection manager”, which has been cited three times.
Compared to other Chandler restaurants (averaging 95), there's room to close the gap. There isn't much in the file that would give a customer pause.
6
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 29, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shelled eggs stored above RTE vegetables (carrots, onions, spring onions) located in the walk-in cooler. 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)
86
Jun 9, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At time of inspection, observed 3 compartment sink with a sanitizer concentration of less than 50ppm for chlorine. Per cook, the solution was made less than 4 hours prior to inspection. Employee added more chlorine solution to the water to have a proper concentration for chlorine. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. (2nd consecutive violation)
4-501.114(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed breaded chicken sitting out a room temperature with an internal temperature range of 70F-75F near the fryers. Per PIC, the chicken has been out for less than 4 hours. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed creating a time as a public health control with PIC and provided guidance document if establishment wants to keep the cooked chicken out at room temperature. 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 certified food protection manager
Inspector notes: Observed no CFPM 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)
70
Feb 20, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At time of inspection, observed 3 compartment sink with a sanitizer concentration of less than 50ppm for chlorine. Per PIC, the solution was made less than 4 hours prior to inspection. Employee added more solution to the water to have a proper concentration for chlorine. Instructed. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces
4-501.114(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked rice stored in the rice cooker with an internal temperature range of 90F-110F at the back of the kitchen. PIC noticed that the rice cooker was unplugged at time of inspection. PIC was unsure how long the rice cooker was unplugged. All TCS foods improperly hot held were discarded by PIC 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 certified food protection manager
Inspector notes: Observed CFPM 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)
70
Nov 7, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed large pot of RTE sauce and trash can blocking the hand wash sink. Employee moved trash can and pot at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing
5-205.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed heavy accumulation of organic food debris under lids on prep tables, on walls and underneath equipment in throughout the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
86
Sep 30, 2024
Reinspection
1 minor violation.
View 1 violation
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a grease buildup on the hood vents with multiple sections with drops of grease forming. Also observed painted metal wire racked with scuffing sections and portions coated with food debris. Clean areas to help prevent contamination of food by non-food contact surfaces. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
95
Sep 18, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations. 2 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw pork in the walk in cooler stored above RTE sauces, vegetables and cream cheese. Observed raw shrimp stored behind RTE mushrooms and raw eggs behind RTE pork in the prep coolers. 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)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed employee medicines, supplements, lotions and cleaning chemicals stored above the prep cooler shelving and soda fountain bibs. All medicines and chemicals 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
7-201.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed an ambient air temp of 45*F in the prep cooler across from the woks. Inside the cooler, observed TCS foods holding between 44-48*F when measured with a probe thermometer. 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: No CFPM onsite 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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a grease buildup on the hood vents with multiple sections with drops of grease forming. Also observed painted metal wire racked with scuffing sections and portions coated with food debris. Clean areas to help prevent contamination of food by non-food contact surfaces. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
61
Frequently Asked Questions
When was My House Chinese Restaurant last inspected?
The most recent health inspection at My House Chinese Restaurant on file is from Oct 29, 2025. The public record contains six inspections in total.
What is the most common violation at My House Chinese Restaurant?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at My House Chinese Restaurant.
How does My House Chinese Restaurant compare to other restaurants in Chandler?
My House Chinese Restaurant most recently scored 86 out of 100, which is lower than the Chandler average of 95.
Has My House Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at My House Chinese Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at My House Chinese 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.
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