Sante
Last inspected: Mar 20, 2026
90
Score
Inspectors have visited Sante seven times, with records going back to 2024. Inspectors last stopped by on Mar 20, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Certified food protection manager” comes up most often, recorded three times in the inspection record.
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.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 20, 2026
Routine
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: ***2nd Consecutive violation*** At time of inspection no Certified Food Protection Manager and Certificate were present during inspection
2-102.12(A)
Employee wearing prohibited jewelry while handling food
Inspector notes: ***2nd Consecutive Violation*** Employee preparing food items while wearing multiple rings with gem stones. Ensure that employees preparing food items limit jewelry items to just a plain band
2-303.11
90
Nov 20, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employee entered the kitchen from the dining room; put on gloves and went to handle bread and English muffin items without washing hands. The employee was asked to wash hands and did so. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES
2-301.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No paper towels or hand drying device available at the hand wash sink in the ware washing area. PIC stated that paper towels would be provided. Ensure that all hand wash sinks have paper towels or hand drying device available at all times
6-301.12
No certified food protection manager
Inspector notes: The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections
2-102.12(A)
Employee wearing prohibited jewelry while handling food
(corrected on site)
Inspector notes: Employee preparing food items while wearing multiple dangling string bracelets. Employee removed the bracelets. Ensure that employees preparing food items limit jewelry items to just a plain band
2-303.11
70
Sep 3, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Tomato soup with 8-24 date mark and cheese sauce with 8-26 date mark in the walk in cooler. PIC discarded both items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed
3-501.18
Equipment or utensils not clean
(corrected on site)
Inspector notes: *SECOND CONSECUTIVE VIOLATION* Multiple pieces of equipment stored as clean with old food debris present. PIC stated that all items would be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: In use knives stored between the steam table and make line equipment. PIC removed the knives. Ensure that food preparation utensils are stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11
3-304.12
74
Jun 5, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Kale mix with watery liquid present. *The kale mix was stored in an open container directly under a leaking fan area in the reach in cooler at the end of the cookline closest to the steam table. The kale mix was discarded-see embargo form. FOOD shall be safe, unADULTERATED, and honestly presented
3-101.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Multiple pieces of equipment including slicers and an immersion blender stored as clean with old food debris present. PIC stated that all items would be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch
4-601.11(A)
Food thawed using improper method
Inspector notes: ROP fish thawing in reach in cooler on cook line. Ensure that ROP fish is removed from ROP state prior to thawing in refrigeration
3-501.13
74
Feb 19, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Franks with 2-10 date mark, cooked pasta with no date mark, ham with 2-12 date mark, cheese sauce with 1-23 date mark in the reach in cooler in the cookline area and walk in cooler. PIC stated that the date mark fell off of the pasta and was unsure of when it was made. PIC discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed
3-501.18
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: Hot water dish machine temperature fluctuating between 150-152F. PIC stated that the booster heater was recently turned down due to the machine being too hot. PIC stated that all equipment would be sanitized in three compartment sink and called to have dish machine serviced. Ensure that water used as sanitizer has a utensil surface temperature of at least 160F for mechanical ware washing machine
4-703.11
Equipment not in good repair or proper adjustment
Inspector notes: The right fan in the freezer is not working. Ensure that the equipment is repaired properly and maintained in good repair
4-501.11
70
Dec 16, 2024
Routine
2 minor violations.
View 2 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw ground beef stored over raw pork loin in the reach in cooler at the end of the cookline area. (*Both items were stored in covered plastic containers.) PIC relocated the ground beef to proper location. Ensure that food items are protected from cross contamination during storage, preparation, display
3-302.11(A3-8)
Outer openings not protected against pests
Inspector notes: There is a gap at the bottom of the back door. Ensure that the door sweep is repaired and/or replaced
6-202.15
90
Sep 17, 2024
Routine
2 critical violations. 3 minor violations. 4 corrected on site.
View 5 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Employee handled cheese for an egg sandwich with bare hands. Employee was asked to discard all ready to eat food that was touched with bare hands, properly wash hands, and put on gloves. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods
3-301.11(B)
Hands not washed when required
(corrected on site)
Inspector notes: Employee handling dirty equipment in ware wash area went to handle clean items without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks
2-301.14
No certified food protection manager
Inspector notes: The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections
2-102.12(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Canned black beans and hominy-61-68F cooling stacked and covered in the walk in cooler. PIC stated that both items had began cooling about three hours prior and uncovered both items, and relocated to the walk in freezer. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food
3-501.15(B)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Quat sanitizer solution in cloth buckets with concentration at 0ppm. The PIC stated that the establishment ran out of quat sanitizer and refilled the sanitizer buckets with chlorine sanitizer. Ensure that sanitizers are at proper concentration according to manufactures directions
3-304.14
64
Frequently Asked Questions
When was Sante last inspected?
The most recent health inspection at Sante on file is from Mar 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Sante?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Sante.
How does Sante compare to other restaurants in Chandler?
Sante most recently scored 90 out of 100, which is lower than the Chandler average of 95.
Has Sante's inspection record improved over time?
Results have been roughly steady. Inspections at Sante have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sante 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 Sante inspected?
Based on the inspection history on file, Sante is inspected around five times per year on average.
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