Einstein Bros Bagels
A°725 S Rural Rd, Tempe 85288
Food Establishment - Eating & Drinking · Permit FD-06404
Score based on 6 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history6 on record
2026
Apr 2, 2026Routine1 coreA°
No County legal action will result from this inspection.Inspection report e-mailed. Inspected with badge #180.
Inspector's notes
Observed deep cuts and dark discoloration on the large cutting board in the back prep area on a steel table. Cutting surfaces shall be maintained in sufficient condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.
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4-501.12 - Core: Cutting Surfaces
2025
Sep 25, 2025RoutinecleanA°
No County legal action will result from this inspection.Report emailed. No violations noted at time of inspection.
May 15, 2025Routine1 priority1 coreB°
No County legal action will result from this inspection.Report emailed. Discussed restrictions on cardboard use in establishment. All surfaces must be smooth and easily cleanable. Discussed replacing cardboard on floor with rubber mats in front of three-compartment sink with PIC.
Inspector's notes
Observed employee drop bagel on floor, discard bagel and gloves, and don clean gloves without washing hands in between. Employee properly washed hands at handwash sink at time of inspection. 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. Discussed the importance of proper hand washing procedures with the PIC. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. PIC stated they will re-train employees on proper hand washing. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Inspector's notes
Observed a buildup of food debris on the refrigerated prep unit in the front kitchen. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)
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Repeat Violation 4-602.13 - Core: Nonfood Contact Surfaces
2024
Sep 9, 2024Routine2 priority2 coreC
No County legal action will result from this inspection.*Discussed date marking
Inspector's notes
Observed cooked sausage patties and cooked chorizo patties with internal temperatures between 95*F - 97*F in the hot holding unit in the front kitchen. Person in charge determined the hot holding unit had been inadvertently turned off. Except during preparation, cooking, cooling or when time is used as a control all time/temperature controlled or safety (TCS) foods must be maintained at 135°F or above. Person in charge willingly discarded of the sausage and chorizo patties. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Observed dishes (plastic containers) soaking in sanitizer compartment of 3-compartment sink with measured quaternary ammonia concentration of 500 ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020 (manufacturer label indicated a range of 150 - 400 ppm). Sanitizer was diluted by PIC to approved levels at time of inspection. Person in charge indicated they would reach out to their chemical dispenser company to reduce the concentration to appropriate levels. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Inspector's notes
Observed a buildup of food debris on the refrigerated prep unit in the front kitchen. Also observed buildup of food debris on prep table behind proofer. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.
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4-602.13 - Core: Nonfood Contact Surfaces
Inspector's notes
Observed a buildup of food debris on floor around oven and proofer. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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6-501.12 - Core: Cleaning, Frequency and Restrictions
Mar 22, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.*Of note: the establishment date marks foods using the discard date (per the person in charge no foods are date marked for more than 3 days). Observed all foods date marked with 03/21 stickers. Person in charge indicated they prepped all of these foods less than 24 hours before inspection and they replace the sticker if the food is not finished by the end of the day. Discussed with person in charge how replacing stickers does not capture date marking and if they are going to label foods with the discard date it must be the true discard date to ensure that ready to eat time/temperature controlled for safety foods are sold within 7 days of preparation, opening, or open/thawed (day one being )the day they were prepped, opened, or opened/thawed. Person in charge replaced the labels with the correct dates. Discussed with person in charge putting day dot stickers on outside of pan and possibly putting a date range for foods including the prep and discard date.A copy of the inspection report was emailed.No County legal action will result from this inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Food Manager Licenses: 1,Signer: Sydney Fellows
2023
Nov 14, 2023RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.A copy of the inspection report was emailed.No County legal action will result from this inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Food Manager Licenses: 1,Signer: David Ash
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →