Social Hall
Last inspected: Mar 3, 2026
100
Score
Across the available record, Social Hall has seven inspections on file, the first dated 2024. The newest entry in the record is dated Mar 3, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.
The pattern that stands out is “ready-to-eat time/temperature control for safety food, disposition”, which has been cited three times.
Restaurants in Tempe average 95, so Social Hall is doing better than most peers. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine
No violations found.
100
Oct 8, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed the following ready to eat time/temperature controlled for safety foods labeled with the following preparation dates: cut cabbage (10/1), cooked risotto (10/1), salsa (no prep date), pico de gallo (10/1), salsa (9/30), pre-cooked potatoes (9/19), and green chiles (9/30). 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee rinse soiled dishes, wipe hands on a nearby cloth, and put away clean dishes without washing hands prior. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection
2-301.14
74
Aug 18, 2025
Reinspection
No violations found.
100
Aug 15, 2025
Routine
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed far left prep table on cook line with an ambient air temperature of 48.5*F at time of inspection. Unit was holding TCS food, but per person-in-charge (PIC), food is held in walk-in refrigerator overnight and placed in prep tables at opening time (approximately 30 minutes prior). TCS food was relocated to walk-in refrigerator and PIC had unit adjusted at time of inspection. 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
90
Apr 30, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed the following ready to eat time/temperature controlled for safety foods labeled with the following preparation dates: cooked risotto (4/22), black beans from a hermetically sealed container (4/18), and crema sauce made with sour cream (4/20). Per PIC, crema sauce was prepped on 4/29, but was mislabeled. PIC added correct label to crema sauce at time of 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed main dish machine test at 25ppm of chlorine sanitizer with active warewashing. Person-in-charge (PIC) had dish machine adjusted, and was testing at 50ppm at end of inspection. PIC had dishes re-sanitized at time of inspection. Observed dish machine at indoor bar test at 0ppm. PIC stated dishes at bar will be directed to main dish machine until repairs can be made. 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)
74
Dec 9, 2024
Routine
2 minor violations.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed metal racks with rusting and grime on them in the walk-in refrigerator for the outside bar. Establishment must clean and/or repair/replace the metal racks so they are smooth, easily cleanable, and clean. Establishment may use restorative paint to cover rust. 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
Plumbing system not maintained in good repair
Inspector notes: Observed leaking faucet from hand sink closest to dish machine. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
90
Aug 1, 2024
Routine
2 critical violations. 2 major violations. 2 minor violations. 5 corrected on site.
View 6 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed the following ready to eat time/temperature controlled for safety foods labelled with the following preparation date: chimichurri made with fresh garlic (7/24), pickled onion pickled in a hot brine (7/15, 7/24), and cut ham (7/12). 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Observed a bag of peppers with black spots and white fuzzy organic matter on the peppers. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. The peppers were discarded at time of inspection
3-101.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked sauces made with plants (internal temperature 90*F) and cooked beans (internal temperature 101*F) in the walk-in refrigerator in containers that were >4 inches deep and covered. Person in charge indicated they were placed in the walk-in refrigerator about an hour before inspection and they do not track the cooling times anywhere. 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. Discussed developing a cooling record or writing the times on the containers to track cooling times and temperatures
3-501.15(A)
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
(corrected on site)
Inspector notes: Observed an employee run the dishwasher and unload the glasses, the glasses had 0 ppm chlorine sanitizer on them. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. It was determined that the machine was not primed after chlorine sanitizer was replaced; the machine was primed and on the next run 100 ppm of chlorine was observed on the dishes
4-501.112
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wiping bucket with 0 ppm quaternary ammonia sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
Outer openings not protected against pests
Inspector notes: The kitchen has a swinging door to the outside; the swinging door does not seal to the wall when closed (there are gaps that allow you to see to the outside). The establishment is equip with an air curtain for this door, but it was turned off at time of inspection. When the air curtain is on it causes the door to swing open and for leaves to fly into the kitchen. The establishment must ensure that the air curtain is on at all times, find a way to secure the door so it is not open, and ensure that the air curtain is not pushing dirt/debris into the kitchen. The establishment could also alter the door so it seals
6-202.15
55
Frequently Asked Questions
When was Social Hall last inspected?
The most recent health inspection at Social Hall on file is from Mar 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Social Hall?
Across the inspection record, “ready-to-eat time/temperature control for safety food, disposition” has been cited three times, more than any other issue at Social Hall.
How does Social Hall compare to other restaurants in Tempe?
Social Hall most recently scored 100 out of 100, which is higher than the Tempe average of 95.
Has Social Hall's inspection record improved over time?
Results have been roughly steady. Inspections at Social Hall have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Social Hall 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 Social Hall inspected?
Based on the inspection history on file, Social Hall is inspected around four times per year on average.
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