Tasty Thai
B510 W Broadway Rd, Tempe 85282
Food Establishment - Eating & Drinking · Permit FD-17581
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history9 on record
2026
Jul 9, 2026Routine1 priority1 foundationB
Predefined Comment: No County legal action will result from this inspection.Reviewed cooling methods with owner, recommended keeping a temperature log for refrigeration units, and discussed FDA recalls.
Inspector's notes
Observed large prep fridge storing rice noodles (54°F), bean sprouts (50°F), whole eggs (48°F), coconut curry (47°F), and cut cabbage (44°F). All TCS foods improperly cold held for more than 4 hours were discarded by PIC at time of inspection. All TCS foods improperly cold held for less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.
Show full county text
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Observed larger prep unit in kitchen to have an ambient temperature of 46-53°F with min/max thermometer. 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. Corrective Action: Correct prior to re-inspection. **10 day re-inspection required**
Show full county text
4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.
Feb 10, 2026RoutinecleanA
No County legal action will result from this inspection.Of Note: Discussed with person in charge (PIC) 1) industrial can opener shall be stored away clean. 2) 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. 3) Bidets do not have back flow devices and are not approved for a commercial facility.
2025
Sep 25, 2025RoutinecleanA
No County legal action will result from this inspection.
Jun 17, 2025RoutinecleanA
No County legal action will result from this inspection.
Feb 10, 2025RoutinecleanA
No County legal action will result from this inspection.
2024
Oct 10, 2024RoutinecleanA
No County legal action will result from this inspection.
Jul 11, 2024Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.- Reviewed proper cooling methods and provided guidance documents at time of inspection.
Inspector's notes
Observed partially cooked chicken in the reach-in fridge at time of inspection. Per cook, chicken is steamed for 1 minute, cooled and then fully cooked as an order comes in. The inspector informed the person in charge that this process is considered non-continuous cooking and requires a written procedure with logs that are preapproved by the county. Cook fully cooked all chicken to 165*F at time of inspection. Per PIC, they will discontinue non-continuous cooking process for the chicken at time of inspection. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Corrected at time of inspection.
Show full county text
PRIORITY VIOLATION-3-401.14 (A-E) - Priority: Non-Continuous Cooking of Raw Animal Foods. 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/4616/25575/AMC-Toolbox---Cooking.
Feb 27, 2024RoutinecleanA
This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Of Note:- 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.Report e-mailed.No County legal action will result from this inspection.Award: A,Food Manager Licenses: 1,Signer: Rob M.
2023
Oct 12, 2023Routine1 priorityall corrected on siteB
This establishment received a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.Of Note:- Reviewed proper cooling procedures with person in charge (PIC).- 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.Report e-mailed.No County legal action will result from this inspection.Award: B,Food Manager Licenses: 1,Signer: Robert M.
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Observed a sanitization bucket with chlorine sanitizer by reach-in refrigerators and freezers, which tested above 200 ppm. Per employee, made a chlorine sanitizer bucket by hand to clean at the start of the day. Person in charge (PIC) dumped out and remade sanitization bucket with the quat dispenser at 3-compartment sink that tested at 200 ppm at time of inspection. Establishment utilizes both quat and chlorine sanitizers. Quat sanitizer must test between 200 to 400 ppm and be tested every time it is made. Chlorine sanitizer must test between 50 to 100 ppm & must be tested every time solution is made. Correct By: Corrected At Time Of Inspection
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 →