Two Brothers Kitchen
Last inspected: Jan 13, 2026
82
Score
Going back to 2024, Two Brothers Kitchen has 10 inspections in the public record. Two Brothers Kitchen was last inspected on Jan 13, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
“Certified food protection manager” comes up most often, recorded three times in the inspection record.
Restaurants in Phoenix average 97, so Two Brothers Kitchen trails the local norm. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 13, 2026
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: No written procedures/biohazard kit for responding to vomit or diarrhea events were on-site at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided establishment with county guidelines/written instructions for handling vomiting and diarrheal events
2-501.11
Outer openings not protected against pests
(corrected on site)
Inspector notes: Observed open door at back of kitchen propped open with a piece of metal. Door did not have a fly fan or other pest deterrent compatible with open doors at time of inspection. PIC closed door at time of inspection
6-202.15
No certified food protection manager
Inspector notes: No CFPM on site at 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)
82
Oct 24, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no hand drying provision at handwash sink next to ice machine. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection
6-301.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of food debris and grime along floor throughout kitchen area of establishment. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection
6-501.12
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed stacks of raw shelled eggs stored above container of salsa inside walk-in cooler. All raw animal proteins shall 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 shelled eggs according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A3-8)
82
Jul 7, 2025
Reinspection
No violations found.
100
Jun 26, 2025
Reinspection
1 major violation.
View 1 violation
Handwashing sink water not at required temperature
Inspector notes: Observed water at the handwashing sink by the ice machine reach up to 71.2*F at time of reinspection. 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. Consecutive repeat violation: 3rdd
5-202.12(A)
90
Jun 16, 2025
Reinspection
2 major violations.
View 2 violations
Handwashing sink water not at required temperature
Inspector notes: Observed water at the handwashing sink by the ice machine only reach up to 71*F at time of reinspection. 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. Consecutive repeat violation: 2nd
5-202.12(A)
Raw animal food not cooked to required temperature
Inspector notes: Observed a consumer advisory on the menu titled "Kids Menu" for the kids cheeseburger. The consumer advisory had utilized an asterisk directing the customer to a footnote that describes the item as being served raw or undercooked. Raw or undercooked comminuted meat cannot be offered on a children’s menu. Consecutive repeat violation: 2nd
3-401.11(D2)
82
Jun 6, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 1 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed melted butter between 97*F-106*F on the cookline and grill tops. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC stated butter had been below 135*F for less than an hour. PIC was instructed to reheat butter to 165*F then hot hold at 135*F at the time of inspection
3-501.16(A)(1)
Handwashing sink water not at required temperature
Inspector notes: Observed water at the handwashing sink by the ice machine only reach up to 74*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
5-202.12(A)
Raw animal food not cooked to required temperature
Inspector notes: Observed a consumer advisory on the menu titled "Kids Menu" for the kids cheeseburger. The consumer advisory had utilized an asterisk directing the customer to a footnote that describes the item as being served raw or undercooked. Raw or undercooked comminuted meat cannot be offered on a children’s menu
3-401.11(D2)
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)
Plumbing system not maintained in good repair
Inspector notes: Observed a PVC pipe extension below floor level into the floor drain of a dishwasher. The pipe for the dishwasher must be above the floor drain to prevent backflow
5-205.15(B)
64
Mar 26, 2025
Reinspection
No violations found.
100
Mar 6, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw whole shelled eggs stored over large 5-gallon bucket of sour cream
3-302.11(A1-2)
Time used as public health control not properly documented
Inspector notes: Observed employees using time as a control for spinach, whole raw shelled eggs, melted butter and hash browns without policy or documentation
3-501.19(A1,B2,C2-3)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed large five-gallon bucket with gravy just prepared in walk in cooler at time of inspection
3-501.15(B)
74
Oct 1, 2024
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed hash browns stored above flat top grill at a temperature of 109*F person in charge explained the hash browns were made 30 minutes ago and
3-501.16(A)(1)
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee at dish washer working with dirty dishes without gloves then move putting away clean dishes without gloves or washing hands
2-301.14
No certified food protection manager
Inspector notes: No CFPM on site at time of inspection
2-102.12(A)
70
Jul 24, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Two Brothers Kitchen last inspected?
The most recent health inspection at Two Brothers Kitchen on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Two Brothers Kitchen?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Two Brothers Kitchen.
How does Two Brothers Kitchen compare to other restaurants in Phoenix?
Two Brothers Kitchen most recently scored 82 out of 100, which is lower than the Phoenix average of 97.
Has Two Brothers Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Two Brothers Kitchen have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Two Brothers Kitchen 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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