Thai Basil
Last inspected: Nov 14, 2025
90
Score
Thai Basil has been inspected seven times since 2024. On Nov 14, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
“Cleaning, frequency and restrictions” accounts for the largest share of issues, appearing three times across the record.
Thai Basil's latest score of 90 falls below the Tempe average of 95. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 14, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed employee filling water pitcher from front handsink. Also observed main handsink on cookline without soap or paper towels. 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. Person in charge (PIC) provided soap and paper towels to handsink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Employee sanitized water pitchers at time of inspection. Discussed with PIC and employee that handsinks are for handwashing only, and cannot be used for other purposes due to the risk of contamination
5-205.11
90
Aug 7, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee rinse soiled dishes, and start putting away sanitized dishes without washing hands prior. Observed employee with water residue on hands. 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. Food-contact surface was re-sanitized at time of inspection
2-301.14
Physical facilities not cleaned at required frequency
Inspector notes: Observed buildup of dust and debris on ceiling above cookline. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Discussed with person-in-charge importance of maintaining clear overhead areas to prevent open food from sources of potential contamination
6-501.12
82
Apr 17, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed covered metal containers of curry sauce made with coconut milk from hermetically sealed containers at 44*F-49*F. Per person-in-charge (PIC), curry sauce was made and placed in walk-in approximately 2 hours prior. 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 cooling were uncovered to allow for rapid cooling
3-501.15(B)
Food stored improperly or exposed to contamination
Inspector notes: Observed containers of cooking oil and bean sprouts in water on floor of walk-in. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC stated containers will be moved to 6 inches off the ground
3-305.11
90
Nov 21, 2024
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Observed tomatoes and chilis with black spots and white fuzzy organic material on the outside. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection
3-101.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken stored directly above raw unpasteurized whole shelled eggs int he walk-in refrigerator. Also observed raw chicken skewers stored directly above raw fish. 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)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed bowls with no handles stored in sauces in walk-in refrigerator; the person in charge indicated that the bowls are used as in-use utensils. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
70
Nov 20, 2024
Food Advisory Inspection
No violations found.
100
Sep 20, 2024
Reinspection
5 minor violations.
View 5 violations
Wiping cloths used or stored improperly
Inspector notes: Observed wiping cloths stored in chlorine sanitizer with 0 ppm chlorine. 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed black fuzzy organic material on the racks in the drink refrigerator. Also observed rusting on shelves on shelves in the walk-in refrigerator. 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. Rusting shelves may need to be repainted with a protective coating such as rustoleum
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: Observed buildup of food debris and grime on floors, walls, and ceilings throughout the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
Lighting not sufficient for food or utensil handling areas
Inspector notes: Observed dead or insufficiently bright bulbs in the main kitchen/warewashing area, in the walk-in refrigerator, and in the storage room with the freezer. Person in charge must replace dead bulbs/insufficiently bright bulbs by the next routine inspection. The following light intensities must be observed in the following locations: 10-foot candles in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning, 20-foot candles in areas used for handwashing/warewashing/equipment and utensil storage/toilet rooms, and 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
6-303.11
Food stored improperly or exposed to contamination
Inspector notes: Observed boxes of raw chicken, bags of uncooked rice, and pots of soup/curry stored directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Due to limited space discussed with person in charge removing unneeded items to make more room 6 inches off of the ground for food. Person in charge indicated they would move these items 6 inches off of the floor
3-305.11
78
Sep 9, 2024
Routine
2 major violations. 6 minor violations. 2 corrected on site.
View 8 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed knives and other cutting implements with food debris on them; they were stored on the metal magnetic strip on the wall. Also observed stacked cleaned plastic containers with food debris/grime on the outside contacting the inside of other containers. All food-contact surfaces must be cleaned to sight and touch. Person in charge moved all of these items back to the dish area to be rewashed, rinsed, and sanitized
4-601.11(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed 3 spray bottles with purple liquids in them with no label. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. Person in charge labelled all of the containers (the contents were degreaser)
7-102.11
Outer openings not protected against pests
Inspector notes: The back screen door does not seal completely when closed; the establishment currently has a makeshift air curtain using an industrial shop blower. Discussed installing an adequately sized commercial air curtain for the door and also adjusting/replacing the screen door so it completely seals when closed. These changes will aid in keeping flies out of the kitchen
6-202.15
Food stored improperly or exposed to contamination
Inspector notes: Observed boxes of raw chicken, bags of uncooked rice, and pots of soup/curry stored directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Due to limited space discussed with person in charge removing unneeded items to make more room 6 inches off of the ground for food. Person in charge indicated they would move these items 6 inches off of the floor
3-305.11
Wiping cloths used or stored improperly
Inspector notes: Observed wiping cloths stored in chlorine sanitizer with 0 ppm chlorine. 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed black fuzzy organic material on the racks in the drink refrigerator. Also observed rusting on shelves on shelves in the walk-in refrigerator. 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. Rusting shelves may need to be repainted with a protective coating such as rustoleum
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: Observed buildup of food debris and grime on floors, walls, and ceilings throughout the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
Lighting not sufficient for food or utensil handling areas
Inspector notes: Observed dead or insufficiently bright bulbs in the main kitchen/warewashing area, in the walk-in refrigerator, and in the storage room with the freezer. Person in charge must replace dead bulbs/insufficiently bright bulbs by the next routine inspection. The following light intensities must be observed in the following locations: 10-foot candles in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning, 20-foot candles in areas used for handwashing/warewashing/equipment and utensil storage/toilet rooms, and 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
6-303.11
61
Frequently Asked Questions
When was Thai Basil last inspected?
The most recent health inspection at Thai Basil on file is from Nov 14, 2025. The public record contains seven inspections in total.
What is the most common violation at Thai Basil?
Across the inspection record, “cleaning, frequency and restrictions” has been cited three times, more than any other issue at Thai Basil.
How does Thai Basil compare to other restaurants in Tempe?
Thai Basil most recently scored 90 out of 100, which is lower than the Tempe average of 95.
Has Thai Basil's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Basil have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Thai Basil means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants