Yogi's Grill
Last inspected: Jan 27, 2026
95
Score
Inspectors have visited Yogi's Grill six times, with records going back to 2024. The latest inspection on file is from Jan 27, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The most common issue across all inspections has been “in-use utensils, between-use storage”, showing up two times.
Yogi's Grill scores about where you'd expect for a Tempe restaurant. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine
1 minor violation. 1 corrected on site.
View 1 violation
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed rice scoop in a crock pot with temperatures between 102 to 103*F at time of inspection. 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
3-304.12
95
Oct 7, 2025
Routine
2 critical violations. 2 minor violations. 3 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee touch hair and begin food prep without washing hands prior. Also observed another employee leave kitchen to go to the restroom, return to kitchen, and begin preparing food without washing hands prior. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employees properly washed hands at handwash sink at time of inspection
2-301.14
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: Observed employee use a bowl to run quaternary ammonia sanitizer over multiple large pans in three-compartment sink and storing as clean. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications, most often at least 30 to 60 seconds. Discussed with PIC and employee leaving pans fully submerged in sanitizer, and rotating pans after one side has been properly sanitized. Food-contact surfaces were properly sanitized at time of inspection
4-703.11
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM). Establishment was observed open and operating at time of inspection. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed metal containers of cooked chicken and beef stored directly under discharge piping at three-compartment sink. Per PIC, chicken and beef have been out since last night and were supposed to be discarded. Discussed with PIC discarding food items in a timely manner, ensuring food items are not left out for an extended period of time. Also discussed the importance of discarding TCS food items that have been left out to ensure employees do not utilize, sell, or distribute the food items. PIC voluntarily discarded the chicken and beef at time of inspection
3-305.11
67
Jun 30, 2025
Routine
1 minor violation.
View 1 violation
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed black organic matter on the inside of the soda nozzles at the soda fountain. Informed PIC that the nozzles need to be cleaned to site and touch. Discussed with PIC that the nozzles need to go through the wash, rinse, and sanitize steps. Recommended getting a bottle brush to scrub the inside of the nozzles with PIC. All food-contact surfaces must be cleaned to sight and touch
4-602.11(E)
95
Feb 11, 2025
Reinspection
No violations found.
100
Feb 5, 2025
Routine
4 critical violations. 1 minor violation. 3 corrected on site.
View 5 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed measuring cup and spoon in quaternary ammonia sanitizer solution with measured concentration of
4-501.114(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked chicken in steam table with measured internal temperature of 122*F. Person in charge indicated the chicken had been cooked ~20 minutes prior to inspection. Steam table water had measured internal temperature of 140*F. Except during preparation, cooking, cooling or when time is used as a control all TCS (time/temperature controlled for safety) foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed jalapeno stuffed with krab mix labelled 1/28. Person in charge indicated the date on this container was correct and it had not been previous frozen. Person in charge was informed that this food should have been discarded end of day 02/03/2025. RTE (ready to eat)/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 past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
Plumbing system not maintained in good repair
Inspector notes: Observed hand sink with no hot water. Person in charge indicated the hot water had been turned off to the sink due to the hot water handle on the faucet being broken. Observed hot water running at the nearby prep sink; person in charge indicated the handles on the faucet were also broken. Person in charge indicated a plumber was contacted and should repair both sink 02/06/25. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next re-inspection
5-205.15(A)
Equipment not in good repair or proper adjustment
Inspector notes: Observed prep table where bulk rice stored with rusted bottom shelf. 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. Establishment may treat table with restorative paint to make it smooth and easily cleanable again or replace the prep table
4-501.11
52
Oct 23, 2024
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Equipment material allows contamination or unsafe migration
Inspector notes: Establishment is currently storing food prepared in the establishment (such as cut cabbage) in old retail ginger containers. Person in charge indicated they are warewashed after each use. Person in charge was informed that these containers were not designed for repeated reuse after their original contents are depleted; because they were not designed for this purpose they may be susceptible to pitting/breaking or may not be easily/adequately washed, rinsed, and sanitized between uses. Person in charge informed they must replace their non-multiuse containers with food safe containers that were designed to be warewashed and used multiple times
4-101.11(B-E)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed a rice paddle stored in water with an internal temperature of 78*F. Also observed a knife stored in water with an internal temperature of 76*F. 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
3-304.12
90
Frequently Asked Questions
When was Yogi's Grill last inspected?
The most recent health inspection at Yogi's Grill on file is from Jan 27, 2026. The public record contains six inspections in total.
What is the most common violation at Yogi's Grill?
Across the inspection record, “in-use utensils, between-use storage” has been cited two times, more than any other issue at Yogi's Grill.
How does Yogi's Grill compare to other restaurants in Tempe?
Yogi's Grill most recently scored 95 out of 100, which is about the same as the Tempe average of 95.
Has Yogi's Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Yogi's Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Yogi's Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants