Perfect Pear Bistro
Last inspected: Feb 23, 2026
90
Score
Inspectors have visited Perfect Pear Bistro seven times, with records going back to 2024. Perfect Pear Bistro was last inspected on Feb 23, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
When inspectors have written things up, “certified food protection manager” has been the most frequent reason, cited two times.
That's lower than the typical Tempe restaurant, which scores around 95. The record reflects steady performance over time.
7
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 23, 2026
Routine
1 major violation. 1 corrected on site.
View 1 violation
Evidence of pests or pest control inadequate
(corrected on site)
Inspector notes: Observed fly strip with dead flies above the dishwashing area in the back of the facility with the back door propped open. Discussed with person in charge (PIC) Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. PIC removed the fly strip at time of inspection
6-501.111(C)
90
Aug 25, 2025
Routine
2 minor violations.
View 2 violations
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Observed multiple cutting boards in disrepair with deep groves and stains at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable
4-501.12
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
2-102.12(A)
90
May 6, 2025
Routine
No violations found.
100
Jan 14, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed tomato soup, garlic mixture, masala sauce, cooked butternut squash, cooked beets, and cooked unpeeled hardboiled eggs in deep containers with lids on and with temperatures between 46 to 54*F at time of inspection. Per cook and person in charge (PIC) all items were made within 4 hours of inspection. Cook moved all items to sheet pans and placed items in the walk-in to rapid cool at time of inspection. Discussed with PIC about making sure to use equipment that is designed too rapid cool. TCS foods must be cooled in uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Provided PIC with cooling logs at time of inspection. Repeat violation: 2nd consecutive
3-501.15(A)
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
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: Observed walk-in cooler door not closing properly at time of inspection. Discussed with PIC about repairing walk-in door so it can fully seal when closed at time of inspection. All equipment must be maintained in good repair and proper adjustment
4-501.11
82
Oct 2, 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
Inspector notes: Observed green chili sauce & beans stored in deep containers with lids on in the walk-in with temperatures between 48 to 49*F at time of inspection. Per person in charge (PIC), items were all prepped the day prior. All items were voluntarily discarded at time of inspection. Discussed proper cooling and cooling methods with the PIC. All TCS foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: Observed sliced tomatoes, cooked chicken in prep tables on the cook line with temperatures between 48 to 51*F at time of inspection. Observed both sliced tomatoes and cooked chicken in deep containers, with lids. Per cook, tomatoes and chicken were prepped less than 3 hours prior to inspection. Observed cooked peppers with temperatures of 75*F in deep containers in the prep cooler. Per cook, peppers were taken out of a can and put on the prep table less than an hour prior to inspection. Cook moved all items to sheet pans and placed items in the walk-in to rapid cool at time of inspection. Discussed with PIC about making sure to use equipment that is designed to rapid cool. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Provided PIC with cooling guidance documents at time of inspection
3-501.15(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Observed multiple cutting boards in disrepair with deep groves and stains at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repeat violation (2nd consecutive)
4-501.12
74
Jul 22, 2024
Reinspection
1 minor violation.
View 1 violation
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Observed multiple cutting boards in disrepair with deep groves and stains at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable
4-501.12
95
Jun 27, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed two prep table with an ambient temperature of 46 to 48.6*F holding TCS food items (see #20). Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair prep tables so that it maintains all TCS foods at 41*F or below
4-301.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Observed multiple cutting boards in disrepair with deep groves and stains at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable
4-501.12
86
Frequently Asked Questions
When was Perfect Pear Bistro last inspected?
The most recent health inspection at Perfect Pear Bistro on file is from Feb 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Perfect Pear Bistro?
Across the inspection record, “certified food protection manager” has been cited two times, more than any other issue at Perfect Pear Bistro.
How does Perfect Pear Bistro compare to other restaurants in Tempe?
Perfect Pear Bistro most recently scored 90 out of 100, which is lower than the Tempe average of 95.
Has Perfect Pear Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Perfect Pear Bistro have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Perfect Pear Bistro 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 Perfect Pear Bistro inspected?
Based on the inspection history on file, Perfect Pear Bistro is inspected around four times per year on average.
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