Yupha's Thai Kitchen
Last inspected: Nov 17, 2025
90
Score
Going back to 2024, Yupha's Thai Kitchen has five inspections in the public record. Yupha's Thai Kitchen was last inspected on Nov 17, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
Across the inspection history, “equipment and utensils, air-drying required” is the issue that surfaces most often, recorded two times.
That's lower than the typical Tempe restaurant, which scores around 95. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 17, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed several stacked away as clean containers stacked wet. Discussed with person in charge (PIC) all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked the containers to allow for proper air drying a time of inspection
4-901.11
Plumbing system not maintained in good repair
Inspector notes: Observed the smaller three compartment sink by the ice machine to leaking with valves turned off. Also observed the faucet was loose and leaking water at the base. Discussed with PIC all plumbing shall be maintained in good repair at all times and must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
90
Aug 12, 2025
Routine
1 minor violation.
View 1 violation
Single-use articles reused
Inspector notes: Observed large soy sauce containers filled with raw broccoli in the walk-in and RTE rice noodles on the cook line. Also observed peeled garlic container with fresh basil and white vinegar bottles with worn off labels with a brown sauce in the container. Discussed with person in charge (PIC) single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Replace re-use of single use containers with food safe reusable containers
4-502.13(A)
95
Apr 25, 2025
Routine
No violations found.
100
Dec 12, 2024
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed three stacked deep containers of cooked, thick rice noodle on the bottom shelf of the prep table across from the wok line. Per PIC the noodles were cooked an hour prior to inspection and have an internal temperature of 60*F. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC relocated noodles to a shallow pan and placed into the walk-in to rapidly cool
3-501.15(A)
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed wet stacked containers above the prep sink stored away as clean. Discussed with PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked containers at the time
4-901.11
Plumbing system not maintained in good repair
Inspector notes: Observed missing airgap of the drainage pipes of the dishwashing machine. Discussed with PIC to include a minimum of one inch gap of air between the drainage pipe and the floor sink to prevent back syphoning of contaminants
5-205.15(B)
82
Aug 16, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 4 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: >>>Observed containers of chicken in the top of the prep table across from the wok station with an internal temperature of 47* in the center and 45*F along the edges of the containers. Several pieces of chicken were bright pink in the center and white outside. Per Person in Charge (PIC) the chicken was cooked and placed in the prep table the previous day. Discussed with PIC all cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Embargoed the chicken and PIC discarded at time of inspection
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: >>>Observed container of cooked chicken in the bottom of the prep table across from the wok station. Several pieces of chicken were bright pink in the center and white outside. Per PIC this batch of chicken was cooked 1 hour prior and placed in the prep table. Discussed with PIC all TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC recooked the chicken to 165*F and placed into shallow pans to rapidly cool in the walk-in
3-501.15(A)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: >>>Observed a large container of broccoli and of cooked rice noodle being stored directly on the ground in the walk-in. Discussed with PIC food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. No contamination was observed and PIC relocated to store the food 6 inches above the ground
3-305.11
Single-use articles reused
(corrected on site)
Inspector notes: >>>Observed several large plastic bottles of Vinegar filled with a red sweet and sour sauce. Discussed with PIC single-use food containers are intended for single-use and may not be re-used for storage of food. PIC relocated the sweet and sour mix to correct restaurant reusable containers and discarded the cleaned vinegar bottles in the dish area at the time of inspection
4-502.13(A)
70
Frequently Asked Questions
When was Yupha's Thai Kitchen last inspected?
The most recent health inspection at Yupha's Thai Kitchen on file is from Nov 17, 2025. The public record contains five inspections in total.
What is the most common violation at Yupha's Thai Kitchen?
Across the inspection record, “equipment and utensils, air-drying required” has been cited two times, more than any other issue at Yupha's Thai Kitchen.
How does Yupha's Thai Kitchen compare to other restaurants in Tempe?
Yupha's Thai Kitchen most recently scored 90 out of 100, which is lower than the Tempe average of 95.
Has Yupha's Thai Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Yupha's Thai Kitchen have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Yupha's Thai 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.
Nearby Restaurants