Ramen Time
Last inspected: Jan 29, 2026
47
Score
Going back to 2025, Ramen Time has three inspections in the public record. The most recent report on file is from Jan 29, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 10 violations earlier on.
When inspectors have written things up, “packaged and unpackaged food-separation, packaging, and segregation” has been the most frequent reason, cited three times.
Restaurants in Tempe average 95, so Ramen Time trails the local norm. There are enough flags in the record to merit a second thought.
3
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Jan 29, 2026
Routine
2 critical violations. 3 major violations. 3 minor violations. 5 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed reach-in fridge by the 3-compartment sink have raw eggs stored above RTE cheese and chashu. 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. Manager moved the raw eggs to the bottom shelf at time of inspection
3-302.11(A1-2)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed chlorine concentration at 3-compartment sink at bar area measured less than 10 ppm at time of inspection. Reviewed the sanitizer concentration parameters with manager. Manager re-prepared the chlorine sanitizer to 50-100 ppm at time of inspection
4-501.114(A-E)
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no written procedures for clean-up of bodily fluids, vomiting, and diarrheal events on site or spill biohazard kit. Written procedure for clean-up of vomiting and diarrheal events is required onsite at all times. Helped the manager to purchase spill biohazard kit at time of inspection and educated manager with procedures and documentation for bodily fluid clean-up procedures. This is a repeat violation
2-501.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed tofu, cooked eggs, cooked pork, cooked chicken in the coolers and fridges without datemarks at time of inspection. Manager stated the above food items were prepared 48 hours 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). Manager put proper datemarks on above food at time of inspection
3-501.17
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed a fan was put inside the handwash sink in the kitchen and two buckets were placed in front of the sink. The handwash sink was not accessible at time of inspection. All handwash sink must be accessible at all times. Manager removed the fan and the buckets at time of inspection
5-205.11
Evidence of pests or pest control inadequate
Inspector notes: Observed dead cockroaches under ware wash machine and wok station. Manager stated they get monthly pest control services. Advised manager to remove and discard of dead pests frequently when found. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem
6-501.111(A-B,D)
Physical facilities not cleaned at required frequency
Inspector notes: Observed heavy buildup of fats, oils, and grease on the walls behind and on the floors under the cooking line and deep fryer. Observed food debris and black organic under ware wash station. Conduct a deep clean of the walls and floors throughout the kitchen
6-501.12
Ventilation Hood Systems, Filters
Inspector notes: Observed ventilation hood systems with accumulation of grease. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. Advised manager to frequently clean ventilation hood systems and filters to ensure safety and prevention of grease fires
4-202.18
47
Aug 22, 2025
Reinspection
2 critical violations. 1 major violation. 6 minor violations. 3 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed reach-in fridge by the 3 compartment sink have eggs and raw pork above RTE chashu. 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)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed one of the rice cookers by the cold top cooler holding cooked rice 80°F-110°F at 2:15 PM. PIC stated the rice was being used for just fried rice and that it was prepared at 11:00 AM that morning. 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
3-501.16(A)(1)
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no written procedures for clean-up of bodily fluids, vomiting, and diarrheal events on site or spill biohazard kit. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC was educated with procedures and documentation for bodily fluid clean-up procedures
2-501.11
Ventilation Hood Systems, Filters
Inspector notes: Observed ventilation hood systems with accumulation of grease. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. Advised PIC to frequently clean ventilation hood systems and filters to ensure safety and prevention of grease fires
4-202.18
Evidence of pests or pest control inadequate
Inspector notes: Observed dead cockroaches under the fixtures in the bar area. PIC stated they get monthly pest control services and the next service was already scheduled for 08/22/2025. Advised PIC to remove and discard of dead pests frequently when found. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem
6-501.111(A-B,D)
Food stored improperly or exposed to contamination
Inspector notes: Observed 4 buckets of commercial soy sauce on the floor by the prep sink. PIC stated the buckets contain sauce for their menu items. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Educated PIC the importance of keeping food and food storing containers off the floor
3-305.11
Fixed Equipment, Elevation or Sealing
Inspector notes: Second consecutive repeat violation: Observed water lines in the bar close to the floor. Lift all water lines at the bar to provide a 6" minimum clearance from the floor
4-402.12
Plumbing system not maintained in good repair
Inspector notes: Second consecutive repeat violation: Observed hot water knob at the handwashing sink and bar three sink faucet not having adequate pressure. Repair the hot water knob at the bar three sink faucet to ensure adequate pressure is provided. Second consecutive repeat violation: Observed floor sink flood rim without a 1" minimum air gap. Provide a 1" minimum air gap above the floor sink flood rim for the bar three sink drain line
5-205.15(B)
Physical facilities not cleaned at required frequency
Inspector notes: Second consecutive repeat violation: Observed heavy buildup of fats, oils, and grease on the walls behind and on the floors under the cooking line and deep fryer. Observed food debris and black organic matter in the bar area. Conduct a deep clean of the walls and floors throughout the kitchen and bar areas
6-501.12
50
Aug 19, 2025
Routine
4 critical violations. 2 major violations. 5 minor violations. 4 corrected on site.
View 11 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed reach-in fridge by the 3 compartment sink have eggs and raw pork above RTE chashu. 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)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed one of the rice cookers by the cold top cooler holding cooked rice 80°F-110°F at 2:15 PM. PIC stated the rice was being used for just fried rice and that it was prepared at 11:00 AM that morning. 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
3-501.16(A)(1)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed RTE/TCS (kikurage/wood ear mushroom, narutomaki/kamaboko, bamboo shoots, tofu, chicken, pork) items in the coolers and fridges without datemarks. 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). PIC stated the RTE/TCS items in question were made 2 days prior on Sunday. PIC datemarked any and all RTE/TCS items without datemark at time of inspection
3-501.18
Plumbing system not maintained in good repair
Inspector notes: Observed bar three sink and bar handwashing sink unable to properly drain water after filling each basin with water. Floor sink flood rim was examined and was dripping slowly during testing. All plumbing must be maintained in good repair at all times
5-205.15(A)
Sanitizer test kit not available
Inspector notes: Observed dishwasher being with chlorine for sanitization treatment but no testing strips onsite at time of inspection. PIC stated they have test strips usually onsite but were not able to locate them. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no written procedures for clean-up of bodily fluids, vomiting, and diarrheal events on site or spill biohazard kit. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC was educated with procedures and documentation for bodily fluid clean-up procedures
2-501.11
Evidence of pests or pest control inadequate
Inspector notes: Observed dead cockroaches under the fixtures in the bar area. PIC stated they get monthly pest control services and the next service was already scheduled for 08/22/2025. Advised PIC to remove and discard of dead pests frequently when found. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem
6-501.111(A-B,D)
Food stored improperly or exposed to contamination
Inspector notes: Observed 4 buckets of commercial soy sauce on the floor by the prep sink. PIC stated the buckets contain sauce for their menu items. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Educated PIC the importance of keeping food and food storing containers off the floor
3-305.11
Fixed Equipment, Elevation or Sealing
Inspector notes: Second consecutive repeat violation: Observed water lines in the bar close to the floor. Lift all water lines at the bar to provide a 6" minimum clearance from the floor
4-402.12
Physical facilities not cleaned at required frequency
Inspector notes: Second consecutive repeat violation: Observed heavy buildup of fats, oils, and grease on the walls behind and on the floors under the cooking line and deep fryer. Observed food debris and black organic matter in the bar area. Conduct a deep clean of the walls and floors throughout the kitchen and bar areas
6-501.12
Ventilation Hood Systems, Filters
Inspector notes: Observed ventilation hood systems with accumulation of grease. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. Advised PIC to frequently clean ventilation hood systems and filters to ensure safety and prevention of grease fires
4-202.18
35
Frequently Asked Questions
When was Ramen Time last inspected?
The most recent health inspection at Ramen Time on file is from Jan 29, 2026. The public record contains three inspections in total.
What is the most common violation at Ramen Time?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited three times, more than any other issue at Ramen Time.
How does Ramen Time compare to other restaurants in Tempe?
Ramen Time most recently scored 47 out of 100, which is lower than the Tempe average of 95.
Has Ramen Time's inspection record improved over time?
Yes. Recent inspections at Ramen Time have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ramen Time means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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