Rainforest Cafe
Last inspected: Mar 18, 2026
74
Score
Inspectors have visited Rainforest Cafe eight times, with records going back to 2024. Rainforest Cafe was last inspected on Mar 18, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.
Looking across the full record, “time/temperature control for safety food, hot holding” is the recurring theme, flagged two times.
The city-wide average sits at 95, which Rainforest Cafe's 74 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Reinspection
2 critical violations. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed nacho cheese in steam table on cook line with temperatures between 117° and 125°F. PIC stated nacho cheese is usually held under heat lamps and must have recently placed item on steam table. 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. Encouraged person in charge to keep nacho cheese on steam table to ensure proper hot holding. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation
3-501.16(A)(1)
Conveying Sewage
(corrected on site)
Inspector notes: Observed liquid coming out of an outlet pipe underneath the cook line and unable to drain through a clogged floor drain underneath the cook line. Water began to collect in a large puddle around the server station. PIC alerted facilities, who unclogged the drain at time of inspection. Discussed importance of keeping floor drains clean at all times
5-402.13
74
Mar 17, 2026
Routine
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
Conveying Sewage
(corrected on site)
Inspector notes: Observed liquid coming out of an outlet pipe underneath the cook line and unable to drain through a clogged floor drain underneath the cook line. Water began to collect in a large puddle around the server station. PIC alerted facilities, who unclogged the drain at time of inspection. Discussed importance of keeping floor drains clean at all times
5-402.13
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed nacho cheese in steam table on cook line with temperatures between 117° and 125°F. PIC stated nacho cheese is usually held under heat lamps and must have recently placed item on steam table. 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. Encouraged person in charge to keep nacho cheese on steam table to ensure proper hot holding. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation
3-501.16(A)(1)
Handwashing sink water not at required temperature
Inspector notes: Observed cold water line at hand sink by dish area turned off at time of inspection. Only hot water was available at the handwashing sink and water would get extremely hot very quickly. During the inspection, facilities staff turned on cold water for inspectors to complete proper handwashing. Per facilities staff, handwash sink is in disrepair and is scheduled to be fixed. Discussed importance of maintaining handwashing sinks to ensure proper handwashing can occur
5-202.12(A)
67
Dec 1, 2025
Routine
No violations found.
100
Jul 28, 2025
Routine
No violations found.
100
Apr 14, 2025
Reinspection
No violations found.
100
Apr 9, 2025
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 ground beef patties stored over raw salmon fillets in the cold holding drawers on the cook line. Informed PIC that the beef patties need to be stored below the salmon. PIC properly stored the animal proteins at time of inspection. Observed beer better made with egg stored above whole pineapples in the walk-in refrigerator. Informed PIC that the batter cannot be stored above any read-to-eat foods. PIC properly stored the batter at time of inspection. 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)
Temperature Measuring Devices, Manual and Mechanical Warewashing
Inspector notes: Establishment uses a high temperature dish washer for sanitizing their food contact surfaces. Observed no irreversible measuring device present. Informed PIC that an irreversible measuring device is required for high temperature dish washer to ensure that the food contact surfaces are being properly sanitized. Please acquire measuring device prior to reinspection. Sanitizing using high temperature ware-washing 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
Food thawed using improper method
(corrected on site)
Inspector notes: Observed salmon thawing in ROP with a slit cut in it inside the meat/seafood walk-in refrigerator. Informed PIC that fish cannot be thawed inside the ROP, even with a slit or hole punched. Informed PIC that fish must be completely removed from ROP prior to thawing under refrigeration or if thawed under cold running water it must be removed immediately upon thawing. PIC removed the salmon fillets from the ROP at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
74
Dec 5, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the three-compartment sink at the bar set up with 0ppm concentration of quaternary sanitizer. The pump line for the sanitizer was out in the air, disconnected and no sanitizer bucket was available at the bar for the pump to pull from. Bartender stated that they had just finished washing, rinsing, and sanitizing some glasses with this three-compartment set up. Informed PIC that there needs to be sanitizer available at the bar if they are going to use the three-compartment to sanitize. Informed PIC that the dishes need to be re-sanitized with an acceptable concentration. PIC brought a bucket of sanitizer to the bar and remade the three-compartment sink to the acceptable concentration (200ppm). Bartender re-sanitized the glasses at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection
4-501.114(A-E)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels available at the back hand sink in the kitchen and the women's employee restroom, due to dead batteries in the dispenser. Informed PIC that there needs to be hand drying provisions available at all hand sinks at all times. PIC instructed employee to change the batteries. Hand drying provisions were provided 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 provided hand drying provision for handwash sink at time of inspection
6-301.12
Food thawed using improper method
(corrected on site)
Inspector notes: Observed salmon thawing in ROP with a slit cut in it inside the meat/seafood walk-in refrigerator. Informed PIC that fish cannot be thawed inside the ROP, even with a slit or hole punched. Informed PIC that fish must be completely removed from ROP prior to thawing under refrigeration or if thawed under cold running water it must be removed immediately upon thawing. PIC removed the salmon fillets from the ROP at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
74
Sep 9, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Observed three metal containers of marinated raw chicken temping at 51*F-58*F in a cold holding drawer underneath the grill. PIC stated that the chicken was just marinated this morning and put in the unit less than forty-five minutes prior. Instructed PIC to move the containers of raw chicken to the walk-in refrigerator to rapidly cool down to 41*F before being placed back on the line. Discussed proper cooling methods with PIC. Discussed with PIC that cold holding units are not meant to cool food down rapidly, but to hold the temperature it is at. All TCS foods prepared at room temperature must be placed in a refrigerator to rapidly cool down to 41*F before being placed in a cold holding unit
3-501.15(A)
90
Frequently Asked Questions
When was Rainforest Cafe last inspected?
The most recent health inspection at Rainforest Cafe on file is from Mar 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Rainforest Cafe?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited two times, more than any other issue at Rainforest Cafe.
How does Rainforest Cafe compare to other restaurants in Tempe?
Rainforest Cafe most recently scored 74 out of 100, which is lower than the Tempe average of 95.
Has Rainforest Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Rainforest Cafe have averaged around one violation per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Rainforest Cafe 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 Rainforest Cafe inspected?
Based on the inspection history on file, Rainforest Cafe is inspected around five times per year on average.
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