Tampopo Ramen
Last inspected: Dec 2, 2025
100
Score
Inspectors have visited Tampopo Ramen seven times, with records going back to 2024. Tampopo Ramen was last inspected on Dec 2, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around three violations to closer to zero violations per visit over the last few inspections.
Compared to the broader Tempe restaurant scene, where the average is 95, this is a stronger showing. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 2, 2025
Routine
No violations found.
100
Oct 2, 2025
Food Advisory Inspection
No violations found.
100
Aug 22, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Improper handwashing procedure
(corrected on site)
Inspector notes: Observed several employees wash their hands for less than 20 seconds or without using soap before returning to food preparation. Employees were observed to have contaminated hands by touching hair and by leaving then returning to cookline. Discussed with person in charge proper hand washing procedures. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Person in charge states they will discuss with staff proper hand washing. Employees properly washed hands at a handsink at time of inspection
2-301.12
86
May 5, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Improper handwashing procedure
(corrected on site)
Inspector notes: Observed employee apply burn lotion to forearm and rinse fingertips at prep sink without soap at time of inspection. Also observed employee wash hands for less than 20 seconds before putting on gloves to prep food. Employees properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.12
86
Nov 5, 2024
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Improper handwashing procedure
(corrected on site)
Inspector notes: Observed several employees wash their hands for less than 20 seconds or without using soap. Discussed with person in charge proper hand washing procedures. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Person in charge discussed with staff proper hand washing
2-301.12
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed hand sanitizer stored directly above spices in noodle preparation room. Also observed butane, isopropyl alcohol, and Lysol disinfectant stored directly above to go containers in the drink area
7-201.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed pitcher in hand sink in noodle room. Person in charge was informed that hand sinks must be maintained so accessible at all times and not used for other purposes than handwashing. The pitcher was removed from the hand sink
5-205.11
67
Jul 23, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed employee removing shells from hard boiled eggs. Person in charge indicated these hard-boiled eggs would not be cooked again and they would be served with soups. Person in charge was informed that the hard-boiled eggs would be considered ready to eat (RTE) and employees must handle RTE foods with gloves or utensils. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Person in charge elected to boil these eggs again in lieu of discarding them; eggs were reboiled at time of inspection
3-301.11(B)
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed probiotic dairy drink with an internal temperature of 45*F; the measured ambient temperature of the unit was 45.5*F using a min/max thermometer and the person in charge indicated they had been in the unit since Saturday (the unit is the sliding glass door refrigeration unit in the dining room). Person in charge willingly discarded the probiotic dairy drink. Person in charge indicated they would no longer stored time/temperature controlled for safety foods in this unit except for raw whole shelled eggs. Person in charge was informed 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 if they want to store non-raw whole shelled eggs time/temperature controlled for safety foods
4-301.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed gobo and pork broth with no label indicating when they were prepared. Person in charge indicated that the gobo was prepared 2 days before inspection and the pork broth was prepared Sunday. 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 were properly date marked at the time of inspection
3-501.17
No certified food protection manager
Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
67
Jul 2, 2024
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was Tampopo Ramen last inspected?
The most recent health inspection at Tampopo Ramen on file is from Dec 2, 2025. The public record contains seven inspections in total.
How does Tampopo Ramen compare to other restaurants in Tempe?
Tampopo Ramen most recently scored 100 out of 100, which is higher than the Tempe average of 95.
Has Tampopo Ramen's inspection record improved over time?
Yes. Recent inspections at Tampopo Ramen have averaged around zero violations per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Tampopo Ramen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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