Tru Burger Company
Last inspected: Oct 24, 2025
95
Score
Going back to 2024, Tru Burger Company has five inspections in the public record. The most recent visit was on Oct 24, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around one violation each.
The most common issue across all inspections has been “cooling, heating, and holding capacities-equipment”, showing up three times.
That falls roughly in the middle of the pack for Phoenix restaurants. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 24, 2025
Routine
1 minor violation.
View 1 violation
Wall and Ceiling Coverings and Coatings
Inspector notes: Ceiling panels missing in back kitchen - Replace
6-201.16
95
Jul 14, 2025
Reinspection
No violations found.
100
Jul 3, 2025
Reinspection
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed cold table holding TCS food at temperatures between 49*F-55*F. 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. Establishments ambient thermometer inside the cooler displayed a temperature of 57*F and inspector min/max thermometer showed minimum internal temperature of 56.6*F. Consecutive repeat violation: 2nd
4-301.11
90
Jun 23, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations. 5 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed TCS queso cheese at 118*F at the time of inspection. Observed partially cooked bacon that was still floppy at 98*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. According to the PIC, the queso cheese was temped at 140*F over two hours prior. All TCS foods improperly hot held greater than 2 hours were discarded by PIC at time of inspection. According to the PIC, partially cooked bacon was cooked within the last 2 hours and was fully cooked until crisp
3-501.16(A)(1)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw ground beef stored above raw fish, raw shelled eggs, raw bacon, and RTE burger buns. 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)
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids
2-501.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed cold table holding TCS food at temperatures between 47*F-55*F. 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. Establishments ambient thermometer inside the cooler displayed a temperature of 62*F and inspector min/max thermometer showed minimum internal temperature of 61.1*F
4-301.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed build up of dark organic matter around the shoot in the ice maker. In equipment such as ice bins and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter
4-602.11(E)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed tongs handing on the handle of equipment on the cookline and tongs hanging on toaster oven handle. 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. Consecutive repeat violation: 2nd
3-304.12
52
Dec 11, 2024
Routine
4 major violations. 3 minor violations. 4 corrected on site.
View 7 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed the cooler behind the bar being used to store TCS foods (Time temperature control for safety) with minimum internal temperature of 52F. Establishments ambient thermometer inside the cooler displayed a temperature of 52F and inspector min/max thermometer showed minimum internal temperature of 53.4. The person in charge discontinued use of the cooler for cold holding and placed a work order for service at the time of inspection
4-301.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids
2-501.11
Sanitizer test kit not available
Inspector notes: Observed establishment utilize quat-sanitizer but have no quat-sanitizer test strips available
4-302.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels or hand drying provision at the hand wash sink behind the bar
6-301.12
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: Observed empolyee drink containers stored directly on top of an in-use cutting board on the cook line. The person in charge removed the drink container and placed the cutting board for warewashing. Discussed storage of employee food/drink and personal items in designated areas away from frood prep, food storage, clean utensils, to prevent contamination
6-403.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed multiple ice scoops, used to service ice for consumption, stored with the food contact surface in direct contact with liquor bottles next the ice bin. Discussed food contact surfaces of utensils should not contact other unsanitized surfaces, only contact food, or be stored to protect from contamination
3-304.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed an accumulation of soils on the cieling tiles and hood filters int eh back kitchen. Discussed cleaning frequency to prevent accumulation of grease, food pieces, dead insects and organic matter, under and around equipment on cook line, under storage racks and other areas of the establishment. Clean more frequently
6-501.12
58
Frequently Asked Questions
When was Tru Burger Company last inspected?
The most recent health inspection at Tru Burger Company on file is from Oct 24, 2025. The public record contains five inspections in total.
What is the most common violation at Tru Burger Company?
Across the inspection record, “cooling, heating, and holding capacities-equipment” has been cited three times, more than any other issue at Tru Burger Company.
How does Tru Burger Company compare to other restaurants in Phoenix?
Tru Burger Company most recently scored 95 out of 100, which is about the same as the Phoenix average of 97.
Has Tru Burger Company's inspection record improved over time?
Results have been roughly steady. Inspections at Tru Burger Company have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tru Burger Company 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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