The Dhaba
Last inspected: Feb 10, 2026
90
Score
Going back to 2024, The Dhaba has eight inspections in the public record. On Feb 10, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
Looking across the full record, “nonfood contact surfaces” is the recurring theme, flagged six times.
The Dhaba's latest score of 90 falls below the Tempe average of 95. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 10, 2026
Routine
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive
2-102.12(A)
Physical facilities not in good repair
Inspector notes: Observed back door between prep area and main kitchen not fully sealed and has light showing through from the outside. Observed multiple holes in the wall near the back door between prep area and main kitchen at time of inspection
6-501.11
90
Sep 23, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed can of Raid Household Pesticide stored on shelf above containers of uncooked rice next to prep sink to the left of cook line. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Chemicals, such as cleaning agents, must be stored away from food, utensils, and single service items at all times to prevent contamination. PIC removed pest control chemicals from premises at time of inspection
7-201.11
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
82
Jun 20, 2025
Routine
1 critical violation. 1 major violation. 5 minor violations. 3 corrected on site.
View 7 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed two large containers of rice pudding dessert made with cream with a prep date of 6/13 and a discard date of 6/20. Also observed multiple trays of onion gravy with a prep date of 6/15 and a discard date of 6/22. 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). PIC discarded rice pudding and relabeled onion gravy with a discard date of 6/21 at time of inspection
3-501.18
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed employee fill up container of water at handsink on cookline to be used for cooking. All handwashing sinks must be maintained so they are accessible at all times and cannot be used for purposes other than handwashing. Person-in-charge (PIC) PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Discussed with PIC using nearby prep sink to obtain water
5-205.11
Insect control devices improperly placed or designed
(corrected on site)
Inspector notes: Observed multiple open sticky insect traps hanging from ceiling above food prep tables, a prep sink, and refrigeration units. Insect control devices cannot be over food prep areas and must be implemented in a manner that protects food and equipment from dead insects/insect fragments. PIC removed hanging insect control devices from ceiling at time of inspection
6-202.13
Single-use articles reused
Inspector notes: Observed small circular single-use containers used as scoops for various sauces, curries, and other food products throughout establishment. Single-use food containers are intended for single-use and may not be re-used for storage of food. Additionally, containers do not have designated handles on them. Discussed with PIC phasing out single-use containers and using scoops with handles instead in order to prevent potential contamination of the food
4-502.13(A)
Equipment not in good repair or proper adjustment
Inspector notes: Observed standing reach in refrigerator near dry storage without a handle and walk-in refrigerator missing a handle for the inside of the door. Observed rusting on multiple prep tables throughout the establishment. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on/in refrigeration units throughout the establishment, on the outside of equipment under prep units. 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
Physical facilities not cleaned at required frequency
Inspector notes: Observed food debris on floors, doors, and walls throughout the kitchen, including the cookline, warewashing area, and dry storage. 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
61
Mar 4, 2025
Routine
1 critical violation. 3 major violations. 3 minor violations. 4 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed case of raw unpasteurized whole shelled eggs stored above uncovered containers of ready to eat chutneys in back refrigerator. 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)
Food package damaged or integrity compromised
(corrected on site)
Inspector notes: Observed cans of roasted eggplant and baked beans with deep dents on the top seams of the cans. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. PIC separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment
3-202.15
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed the following (RTE), time/temperature controlled for safety (TCS) foods without labels indicating when they were prepared: brown rice, cooked curry with vegetables, rice pudding, saag, and tomato gravy. Person in charge indicated these foods had been prepared more than 24 hours before inspection but less than 7 days. 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
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed several cans of Raid Household Pesticide in the beverage room and in kitchen. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.11
Equipment not in good repair or proper adjustment
Inspector notes: Observed a reach in refrigerator without a handle and walk-in refrigerator is missing a handle for the inside of the door. Observed rusting on prep tables throughout the establishment. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on metal racks throughout establishment, on/in refrigeration units throughout the establishment, on the outside of equipment under prep units. 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
Physical facilities not cleaned at required frequency
Inspector notes: Observed food debris on floors, doors, and walls 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
55
Oct 15, 2024
Reinspection
4 minor violations.
View 4 violations
Equipment not in good repair or proper adjustment
Inspector notes: Observed a reach in refrigerator without a handle and walk-in refrigerator is missing a handle for the inside of the door. Observed rusting on the outside of the ice machine and prep tables throughout the establishment. Also observed a dicer, not in use, with broken/missing plunger pegs; PIC discarded the dicer at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on metal racks in the walk-in refrigerator, on/in refrigeration units throughout the establishment. 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
Toilet Room Receptacle, Covered
Inspector notes: No observed covered waste receptacle in either uni-sex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection
5-501.17
Physical facilities not cleaned at required frequency
Inspector notes: Observed food debris on floors, doors, and walls 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
82
Oct 4, 2024
Routine
1 critical violation. 4 major violations. 5 minor violations. 4 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed two pans of cooked chickpeas in the hot holding unit with internal temperatures between 123*F - 129*F. Person in charge indicated they had been reheated 1.5 hours before inspection and placed in the hot holding well. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed ensuring all reheated foods prepared in the establishment are reheated to 165*F as well
3-501.16(A)(1)
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed a can of Raid Household Pesticide in the beverage room. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.11
Food thermometer not available or accessible
Inspector notes: Person in charge was unable to provide the inspector with a probing thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection
4-302.12
Handwashing sink water not at required temperature
Inspector notes: Observed hand sink with maximum internal water temperature of 84*F at time of inspection. 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. Establishment must ensure there is hot water supplied to the hand sink by re-inspection
5-202.12(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed can opener with food debris, metal debris, and gunk in the gear and piercing element. Person in charge indicated it was cleaned. Establishment must deep clean can opener and ensure it is sharpened to reduce metal sharding. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-601.11(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wiping cloth in quaternary ammonia sanitizer with a measured quaternary ammonia concentration of 0 ppm; it was determined the dispenser was not dispensing an adequate concentration of quaternary ammonia concentrate. 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. Discussed the importance of verifying sanitizer concentrations through use of test strips at least once a day to ensure all chemical dispensing equipment is working properly
3-304.14
Equipment not in good repair or proper adjustment
Inspector notes: Observed a reach in refrigerator without a handle and walk-in refrigerator is missing a handle for the inside of the door. Observed rusting on the outside of the ice machine and prep tables throughout the establishment. Also observed a dicer, not in use, with broken/missing plunger pegs; PIC discarded the dicer at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on metal racks in the walk-in refrigerator, on/in refrigeration units throughout the establishment. 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
Toilet Room Receptacle, Covered
Inspector notes: No observed covered waste receptacle in either uni-sex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection
5-501.17
Physical facilities not cleaned at required frequency
Inspector notes: Observed food debris on floors, doors, and walls 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
45
Jul 22, 2024
Reinspection
3 minor violations.
View 3 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on metal racks in the walk-in refrigerator, on/in refrigeration units throughout the establishment. 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
Toilet Room Receptacle, Covered
Inspector notes: No observed covered waste receptacle in either uni-sex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection
5-501.17
Physical facilities not cleaned at required frequency
Inspector notes: Observed a buildup of food debris and grime on the walls, exposed piping, and floors throughout the kitchen. Establishment must undergo a deep clean. 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
86
Jul 12, 2024
Routine
1 critical violation. 3 major violations. 4 minor violations. 4 corrected on site.
View 8 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Observed the following foods with white fuzzy organic material/black spots on them: onion, cucumber, and bell peppers. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Discussed deep cleaning establishment; also suggested going through produce to ensure there is no organic material or signs of decay
3-101.11
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed the following time/temperature controlled for safety foods with internal temperatures between 52*F - 64*F in the refrigerated prep unit across from the stove: tomato paste, curry made with cream, paneer, cooked vegetables, saag, onion gravy, cooked chicken, cooked goat, cooked lamb, and heavy cream. The person in charge indicated these foods had been int he unit for ~3 hours. The measure ambient temperature of the unit was 54.1*F using a min/max thermometer; an employee indicated that the internal thermometer read 38*F when they placed the food in the unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Cold holding equipment such that it maintains TCS foods at 41°F or below. Person in charge turned the unit down and a measured ambient temperature of 29.3*F using a min/max thermometer was observed at time of inspection
4-301.11
Evidence of pests or pest control inadequate
Inspector notes: Observed a variety of small insects in the corner under the prep sink in the kitchen. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection
6-501.111(C)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods with the following labels: onion gravy (7/5), cooked lamb (7/5), and cooked saag (7/3). The person in charge indicated that these labels were old labels that were not removed when the containers were washed, and employees had not labelled them yet; the person in charge indicated that the correct dates were as follows: onion gravy (7/9), cooked lamb (7/11), and cooked saag (7/11). Discussed with person in charge ensuring that all labels are removed during ware washing and ensuring all RTE/TCS foods are labelled with 24 hours and are discarded with 7 days (day 1 being the day they were prepared). RTE/TCS foods were properly date marked at the time of inspection
3-501.17
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wiping cloth in quaternary ammonia sanitizer with a measured quaternary ammonia concentration of 0 ppm; it was determined the dispenser was not dispensing the quaternary ammonia concentrate. 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. Discussed the importance of verifying sanitizer concentrations through use of test strips at least once a day to ensure all chemical dispensing equipment is working properly
3-304.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on metal racks in the walk-in refrigerator, on/in refrigeration units throughout the establishment. 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
Toilet Room Receptacle, Covered
Inspector notes: No observed covered waste receptacle in either uni-sex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection
5-501.17
Physical facilities not cleaned at required frequency
Inspector notes: Observed a buildup of food debris and grime on the walls, exposed piping, and floors throughout the kitchen. Establishment must undergo a deep clean. 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
52
Frequently Asked Questions
When was The Dhaba last inspected?
The most recent health inspection at The Dhaba on file is from Feb 10, 2026. The public record contains eight inspections in total.
What is the most common violation at The Dhaba?
Across the inspection record, “nonfood contact surfaces” has been cited six times, more than any other issue at The Dhaba.
How does The Dhaba compare to other restaurants in Tempe?
The Dhaba most recently scored 90 out of 100, which is lower than the Tempe average of 95.
Has The Dhaba's inspection record improved over time?
Yes. Recent inspections at The Dhaba have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at The Dhaba 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 The Dhaba inspected?
Based on the inspection history on file, The Dhaba is inspected around five times per year on average.
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