Thai Chili 2 Go
Last inspected: Feb 18, 2026
100
Score
Public records show eight inspections at Thai Chili 2 Go stretching back to 2024. Inspectors last stopped by on Feb 18, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around one violation each.
Across the inspection history, “food-contact surfaces-cleanability” is the issue that surfaces most often, recorded two times.
The city-wide average for Chandler sits at 95, putting Thai Chili 2 Go on the better side of that line. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Food Advisory Inspection
No violations found.
100
Jan 27, 2026
Food Advisory Inspection
No violations found.
100
Jan 16, 2026
Reinspection
1 major violation. 1 minor violation.
View 2 violations
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: Establishment has purchased a new meat slicer which does not appear to meet NSF/ANSI or equivalent standards for cleaning. Observed sharp corners and threaded nuts and bolts to secure the blade assembly. Observed small welds and a rough texture on the inside of the device. No NSF label was observed on the units. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. A re-inspection will be conducted on 1/16/2026 to ensure the unit is no longer in use or an NSF or equivalent machine has been purchased
4-202.11
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC stated they will be taking the exam this month
2-102.12(A)
86
Jan 7, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed dishes cleaned in the low temp chemical dishwasher with a final rinse concentration of 0ppm chlorine sanitizer after priming for approximately 3 minutes and running 5 times. Food-contact surfaces must be properly sanitized after washing and rinsing (50-100ppm chlorine). Observed the supply bucket with 1 inch of sanitizer remaining which may not be in reach for the supply tubing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. PIC stated dishes would be manually washed until the dishwasher is repaired
4-501.114(A-E)
Non-Continuous Cooking of Raw Animal Foods: Documentation
Inspector notes: Observed par-cooked chicken and shrimp held in the walk in cooler with visibly undercooked portions. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Establishment is documenting cooling procedures on a daily dry-erase marker laminated page that is not recorded and maintained onsite. Written procedures for non-continuous cooking shall: o Have obtained prior approval from the regulatory authority; o Be maintained in the food establishment and are available to the regulatory authority upon request; o Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; o Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; o Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. A re-inspection will take place on 1/16/2026 to ensure a non-continuous cooking policy has been created or raw animal proteins are fully cooked in one continuous cooking step. Logs must be maintained onsite for 180 days
3-401.14(F)
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: Observed an unapproved meat slicer stored as cleaned for slicing raw animal proteins with visible food debris in between the circular blades. The blades are not easily cleanable. Also observed sharp corners and threaded nuts and bolts to secure the blade assembly. No NSF label was observed on the units. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. A re-inspection will be conducted on 1/16/2026 to ensure the unit is no longer in use
4-202.11
No certified food protection manager
Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC stated they will be taking the exam this month
2-102.12(A)
67
Oct 1, 2025
Routine
No violations found.
100
Jul 1, 2025
Routine
No violations found.
100
Feb 3, 2025
Routine
No violations found.
100
Sep 4, 2024
Routine
2 critical violations.
View 2 violations
Hands not washed when required
Inspector notes: Observed employee touch face and scratch their head while cooking, without first washing their hands. Instructed employee to wash their hands for 20 seconds and did so at time of inspection. Also observed separate employee, cleaning and scrubbing wok with hands and proceed to grab ingredients without first washing hands. Discussed importance of washing hands in between switching tasks
2-301.14
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed dried up raw chicken on food contact surfaces of meat tenderizer. According to PIC, equipment was last used 1 day prior to inspection and dissasembled to wash rinse and sanitize at time of inspection
4-602.11(A-D)
74
Frequently Asked Questions
When was Thai Chili 2 Go last inspected?
The most recent health inspection at Thai Chili 2 Go on file is from Feb 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Thai Chili 2 Go?
Across the inspection record, “food-contact surfaces-cleanability” has been cited two times, more than any other issue at Thai Chili 2 Go.
How does Thai Chili 2 Go compare to other restaurants in Chandler?
Thai Chili 2 Go most recently scored 100 out of 100, which is higher than the Chandler average of 95.
Has Thai Chili 2 Go's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Chili 2 Go have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Thai Chili 2 Go 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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