Xtreme Bean
Last inspected: Oct 16, 2025
100
Score
Going back to 2024, Xtreme Bean has nine inspections in the public record. The newest entry in the record is dated Oct 16, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Across the inspection history, “hand drying provision” is the issue that surfaces most often, recorded two times.
Xtreme Bean's latest score of 100 sits above the Tempe average of 95. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 16, 2025
Reinspection
No violations found.
100
Oct 13, 2025
Reinspection
1 major violation.
View 1 violation
Temperature Measuring Devices-Functionality; Warewashing Machines
Inspector notes: Observed the establishment's maximum temperature registering device off by 16*F. Upon running through the ware washing machine the establishment's thermometer read 142.8*F and inspector's thermometer read 156.0*F. Informed PIC that an accurate maximum temperature registering device is required to be obtained prior to reinspection on 10/16/2025. Food temperature measuring devices and water temperature measuring devices on ware washing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ᵒC or 2ᵒF in the intended range of use
4-204.112(E)
90
Oct 6, 2025
Routine
1 critical violation. 4 major violations. 3 corrected on site.
View 5 violations
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: Observed high temperature dishwasher actively washing dishes with a sanitizing cycle max temperature of 156*F, measured using min/max thermometer. Observed quat hooked up to the machine measuring 0 ppm quat. After running the machine multiple times, the maximum sanitizing cycle temperature was 163.2 *F, measured using min/max. Discussed with PIC running the dishwasher with an accurate high temperature registering device for a few cycles before loading in dishes to ensure that food contact surfaces are being properly sanitized. Discussed with PIC that quat is not typically used for warewashing machines as a sanitizer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces were properly sanitized at time of inspection
4-703.11
Temperature Measuring Devices, Ambient Air and Water- Accuracy
Inspector notes: Observed the establishment's maximum temperature registering device off by 16*F. Upon running through the ware washing machine the establishment's thermometer read 142.8*F and inspector's thermometer read 156.0*F. Informed PIC that an accurate maximum temperature registering device is required to be obtained prior to reinspection on 10/16/2025. Food temperature measuring devices and water temperature measuring devices on ware washing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ᵒC or 2ᵒF in the intended range of use
4-203.12
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no hand towels available at the hand sink near the egg cooking station. Employee stated that they do not use the sink for hand washing, instead they use the hand sink more than 25 feet away and around a corner. Informed employee and PIC that this sink needs to be used as a hand washing sink due to the distance of the other sink. Informed PIC that all hand sinks must be supplied with hand drying provisions at all times. PIC provided hand towels 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. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed a can of Raid Ant and Roach Killer stored in the ware washing room. Informed PIC that they cannot store pest chemicals onsite and if pest control is needed it must be applied by a certified applicator. PIC discarded the can at time of inspection. 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 lacks capacity to maintain safe food temperatures
Inspector notes: Observed the prep table unit holding TCS foods at 48*F-62*F. The ambient temperature of the unit was 57.2*F, measured using min/max. 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
4-301.11
58
May 2, 2025
Reinspection
No violations found.
100
Apr 25, 2025
Reinspection
2 major violations.
View 2 violations
Warewashing Machines, Temperature Measuring Devices
Inspector notes: Establishment does not possess an irreversible measuring device for their high temperature dish washer. Discussed the importance of ensuring food contact surfaces are being properly sanitized with PIC. Informed PIC that the need to obtain an irreversible temperature measuring device prior to reinspection. Sanitizing using high temperature ware-washing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection
4-204.115
Pressure
Inspector notes: Observed no hot or cold water available at the hand sink in the ware-washing room. Observed employee washing hands in the two-compartment sink due to the sink being inoperable. Informed worker that hand washing must occur at the hand washing sinks. Informed PIC that the hand sink needs to be supplied with hot and cold water under pressure prior to reinspection on 5/2/2025. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection
5-103.12
82
Apr 22, 2025
Routine
1 critical violation. 3 major violations. 1 corrected on site.
View 4 violations
Plumbing system not maintained in good repair
Inspector notes: Observed a shut off valve on a hose downstream from the AVB at the mop sink. Upon further investigation, the water is unable to be turned off using the handles. Observed the AVB missing the cap and leaking when the water is flowing. Informed PIC that the faucet needs to be fixed so that the water can be turned off. Informed PIC that the AVB needs to be repaired. Informed PIC that the hose with the shut-off valve needs to be removed. Discussed the importance of backflow prevention with PIC and bringing plumbing fixtures back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to reinspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers
5-205.15(A)
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed a bag of rodent killer pellets and rat traps in the back stock room. Informed PIC that pest control chemicals cannot be stored onsite and must only be applied by a certified applicator if needed. Instructed PIC to discard the chemicals. PIC discarded the chemicals and traps at time of inspection. 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
Warewashing Machines, Temperature Measuring Devices
Inspector notes: Establishment does not possess an irreversible measuring device for their high temperature dish washer. Discussed the importance of ensuring food contact surfaces are being properly sanitized with PIC. Informed PIC that the need to obtain an irreversible temperature measuring device prior to reinspection. Sanitizing using high temperature ware-washing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection
4-204.115
Pressure
Inspector notes: Observed no hot or cold water available at the hand sink in the ware-washing room. Observed employee washing hands in the two-compartment sink due to the sink being inoperable. Informed worker that hand washing must occur at the hand washing sinks. Informed PIC that the hand sink needs to be supplied with hot and cold water under pressure prior to reinspection on 5/2/2025. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection
5-103.12
64
Oct 18, 2024
Routine
1 critical violation. 1 major violation. 4 minor violations. 3 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed a half dozen carton of raw shell eggs sitting on the shelf above gallons of milk. Informed PIC that the raw eggs cannot be above the milks because it is a ready-to-eat (RTE) food. PIC informed that they are their personal eggs. Informed PIC that personal food needs to be stored separate from the establishment's food and be done so that no cross contamination can occur. PIC relocated the eggs to the bottom of the shelf away from food for service. 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 hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed the hand sink next to the egg cooking station missing hand towels. Informed PIC that the hand washing sinks need to always be supplied with hand drying provisions. PIC provided hand towels 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. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
Floors, walls, or ceilings not easily cleanable
Inspector notes: Observed two ceiling panels missing in the ware washing room above the drying/dish storage racks. Informed PIC that the ceiling tiles need to be replaced so that the establishment is in good repair and it easily cleanable. Observed cardboard duck taped to the wall underneath the cold brew pouring station. PIC stated that there was a previous leak, and the cardboard is covering a hole in the wall. Informed PIC that the hole needs to be repaired with material that is smooth, nonabsorbent, and easily cleanable. Discussed the importance of discontinuing cardboard use for repairs, as it is absorbent and can attract pests. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-201.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed grey translucent organic matter on the inside lip of the ice machine. Informed PIC that the ice machine needs to be cleaned and continue to be cleaned at a rate which precludes the growth of organic matter. Informed PIC that the ice machine is a food contact surface and must be keep clean to sight and touch. All food-contact surfaces must be cleaned to sight and touch
4-602.11(E)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wet wiping cloths sitting on prep surfaces. Informed PIC that wet wiping cloths must be stored in a sanitizer bucket with approved sanitizer concentration and cannot be left on the food contact surfaces. Dry wiping cloths are allowed to be kept on the prep area. PIC discarded the wiping cloths and grabbed new dry ones at time of inspection. Wet clothes are to be stored in the sanitizer bucket with a chlorine concentration of 50-100ppm, or according to manufacturer's label. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations
3-304.14
Plumbing system not maintained in good repair
Inspector notes: Observed the cap to the atmospheric vacuum breaker (AVB) missing at the mop sink. Informed PIC that it needs to be looked at by a plumber or backflow specialist to ensure it is properly functioning. Observed a hose bib with a shut-off valve attached to the mop sink. Informed PIC that the attachment with the shut-off valve cannot be used at the mop sink. PIC attempted to remove the shut-off downstream from atmospheric vacuum breaker at time of inspection; it is calcified on and will need tools. Observed water leaking and spraying from under the dishwasher onto the floor. PIC stated that it was not doing that prior to inspection. Informed PIC that the dish washer needs to be serviced by a plumber. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
64
Jul 25, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Establishment did not have a Certified Food Protection Manager 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)
95
Jul 15, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
Restricted-use pesticide applied improperly
(corrected on site)
Inspector notes: Observed rodent pallets (poison) throughout the establishment. 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
7-206.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed the handwashing station next to the egg cooking station not having soap or paper towels stocked. Person in charge stocked the sink at the 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
6-301.11
Evidence of pests or pest control inadequate
Inspector notes: Observed rodent droppings in the area near the dishwashing station. Person in charge states they are not aware of any rodent issues and just got a pest service done recently. 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 a pest control invoice from a certified and licensed pest control specialist by re-inspection
6-501.111(C)
No certified food protection manager
Inspector notes: Establishment did not have a Certified Food Protection Manager 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)
67
Frequently Asked Questions
When was Xtreme Bean last inspected?
The most recent health inspection at Xtreme Bean on file is from Oct 16, 2025. The public record contains nine inspections in total.
What is the most common violation at Xtreme Bean?
Across the inspection record, “hand drying provision” has been cited two times, more than any other issue at Xtreme Bean.
How does Xtreme Bean compare to other restaurants in Tempe?
Xtreme Bean most recently scored 100 out of 100, which is higher than the Tempe average of 95.
Has Xtreme Bean's inspection record improved over time?
Results have been roughly steady. Inspections at Xtreme Bean have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Xtreme Bean 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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