Hotel Tempest
A1375 E University Dr, Tempe 85288
Food Establishment - Eating & Drinking · Permit FD-23-02919
Score based on 7 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
May 21, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Discussed upcoming repairs for cold holding unit by bar area. Discussed manager is new to the location and has been granted a 30 grace period to obtain their Certified Food Protection Manager Certificate.
2025
Oct 24, 2025Routine1 priority1 foundation3 coreB°
No County legal action will result from this inspection.Report emailed.
Inspector's notes
Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Observed establishment open and operating at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE).
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Repeat Violation 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed sole handsink behind bar area with a sign stating "do not use" and no handwashing cleanser at handsink. This is the sole handsink for the breakfast buffet and bar. All handwash sinks must be maintained so accessible at all times. Additionally, 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 (person in charge) removed signage and provided hand soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 prepackaged cream cheese and prepackaged butter packets stored at ambient temperature on buffet line with an internal temperature at 77*F. Both food packaging states to keep refrigerated. 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. Discussed with person-in-charge (PIC) that TCS foods, such as butter and cream cheese, must either be kept at 41*F or below, 135*F or above, or under time as a control. PIC stated these items will be discarded at the conclusion of breakfast service, within 1-1.5 hours. Corrective Action: Corrected at time of inspection.
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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 uncovered whole, raw apples in bowl on buffet line. Per person-in-charge (PIC), apples are washed the night before by night staff and placed in bowl the next morning for breakfast. Discussed that washed apples are considered ready-to-eat (RTE), and when placed on the buffet line, are not expected to be washed again. Discussed with PIC wrapping washed apples for buffet to ensure they are protected from consumer contamination or providing a disclosure statement for consumers indicating apples must be washed prior to consumption. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE).
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Repeat Violation 3-307.11 - Core: Miscellaneous Sources of Contamination
Inspector's notes
Observed plastic spoons, forks, and knives on buffet line with lip contact surfaces facing upward in container. Single-service articles must be dispensed/stored in a manner that minimizes contamination via consumer touch/sneezes. PIC properly stored utensils at time of inspection. Corrective Action: Corrected at time of inspection.
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4-904.11 - Core: Kitchenware and Tableware-Preventing Contamination; Single Use/Single Service Items
Jun 4, 2025Routine2 coreA°
No County legal action will result from this inspection.Report emailed. Discussed ensuring all dairy products (wrapped butter and packets of cream cheese) are stored under refrigeration at 41*F or below. Also discussed with PIC ensuring all single-use items (such as plastic utensils) are stored in a manner that prevents contamination of the lip contact surface (such as facing plastic utensils face down in a cup).
Inspector's notes
Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed uncovered whole, raw apples in bowl on buffet line. Per person-in-charge (PIC), apples are washed the night before by night staff and placed in bowl the next morning for breakfast. Discussed that washed apples are considered ready-to-eat (RTE), and when placed on the buffet line, are not expected to be washed again. Discussed with PIC wrapping washed apples for buffet to ensure they are protected from consumer contamination. PIC stated apples will be wrapped from now on. Corrective Action: Correct prior to next routine inspection.
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3-307.11 - Core: Miscellaneous Sources of Contamination
2024
Nov 21, 2024Routine1 priority3 foundationall corrected on siteC°
Due to the violations noted on this inspection report, County legal action may result from this inspection.Observed the breakfast buffet moved from the north wall to the south wall; the breakfast buffet has all new cabinetry, counter tops, and tiling behind the wall. This area was formerly used as a bookshelf and seating area. Person in charge indicated to their knowledge no water lines were moved; there is a coffee machine directly plumbed to the water lines for the establishment. >>> Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees within 5 business days or legal action may result pursuant to MCEHC Chapter 1, Regulation 4(e). Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.
Inspector's notes
Observed no hand drying provisions at hand sink behind bar area; this a is the sole hand sink for the breakfast buffet/bar. 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 (person in charge) provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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6-301.12 - Priority Foundation: Hand Drying Provision. 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 following time/temperature controlled for safety (TCS) foods in the refrigerated beverage fridge in the closet behind the bar with internal temperatures between 45*F - 67*F: prepackaged cream cheese and prepackaged butter. Both foods specified to keep refrigerated and the person in charge indicated they arrived frozen/refrigerated. The measured ambient temperature of the refrigerator using a min/max thermometer was 46.4*F. Also observed these foods stored at room temperature during breakfast service hours. Person in charge indicated these were purchased yesterday and they do not take internal or ambient temperatures. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
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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 a green bottle with no label indicating what is in the container. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. The container was labelled with their contents at time of inspection. Corrective Action: Corrected at time of inspection.
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7-102.11 - Priority Foundation: Common Name-Working Containers
Inspector's notes
Observed following time/temperature controlled for safety (TCS) foods in the refrigerated beverage fridge in the closet behind the bar with internal temperatures between 45*F - 67*F: prepackaged cream cheese and prepackaged butter. Both foods specified to keep refrigerated and the person in charge indicated they arrived frozen/refrigerated. The measured ambient temperature of the refrigerator using a min/max thermometer was 46.4*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Person in charge indicated they would discontinue using this unit for storage of TCS foods and would use either the buffet refrigerator or beer cooler (measured ambient temperature 30.4*F) for storage of TCS foods. Corrective Action: Corrected at time of inspection.
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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.
Jun 6, 2024Re-InspectioncleanA°
Upon re-inspection, all violations have been corrected.A copy of the inspection report was emailed.No County legal action will result from this inspection.Award: Re-Inspection,Signer: Sagar Bhagat
Jun 3, 2024Re-Inspection1 priorityB°
A copy of the inspection report was emailed.A pattern of non-compliance is developing for Priority violation #49, 5-203.14, P: Backflow Prevention Device, When Required, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.No County legal action will result from this inspection.Award: Re-Inspection,Signer: Ayla Weaver
Repeat Violation PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required>>>Observe coffee machine plumbed to a water line with no backflow device present. All equipment plumbed to water lines in the establishment must have an appropriate backflow device. Establishment must install a backflow device, such as a ASSE 1022B Backflow Device, between the coffee machine and the water line. RE-INSPECTION 06/06/24. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd
May 29, 2024Advisorynot scoredclean
Arrived onsite for an advisory. Discussed inspection report. Person in charge indicated they have a service rep for the coffee machine coming to the establishment to assess if internal backflow device is an ASSE 1022B equivalent; if not, the person in charge indicated they would order and install an ASSE 1022B. Inspector requested the name of the internal backflow device along with a schematic showing where it was installed in the machine. Person in charge requested more time for re-inspection. RE-INPSECTION RESCHEDULED TO 06/03/24.
May 28, 2024Routine2 priority1 coreC°
Core-2-102.12(A), C: Certified Food Protection Manager>>>At time of inspection none of the present staff were able to provide documentation verifying that they are a Certified Food Protection Managers. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. Correct by next routine inspection.This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.Reviewed: discharge piping for kegerator (indirect piping must have a 1 inch air gap from floor drain); utensils must be washed, rinsed, and sanitized every 24 hrs. (person in charge indicated they use the 3-compartment sink in FD-87725 to wash, rinse, and sanitize)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: 0,Signer: Shreya Patel
PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed unwrapped muffins on top shelf of display case with no front plastic door protecting it from contamination. Person in charge indicated that the plastic door must have fallen off and moved somewhere else. The muffin was moved to a shelf that had plastic door intact. Discussed with person in charge either finding the plastic door or discontinuing the use of the top shelf. Food must be protected from consumers during storage. Proper display barriers may prevent harmful organisms from being transferred to foods. Correct By: Corrected At Time Of Inspection
Core-4-904.11, C: Kitchenware and Tableware-Preventing Contamination; Utensils, Equipment and Linens>>>Observed utensils (spoon, knives, and forks) with the eating side facing up in cups on the counter. The person in charge was informed the handle end of the eating utensils must be up so when customers grab the utensils they do not have to grab the eating side. Person in charge indicated they would flip them around. Correct By: Correct Prior To Next Routine Inspection
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required>>>Observe coffee machine plumbed to a water line with no backflow device present. All equipment plumbed to water lines in the establishment must have an appropriate backflow device. Establishment must install a backflow device, such as a ASSE 1022B Backflow Device, between the coffee machine and the water line. RE-INSPECTION 05/31/24. Correct By: Correct Prior To Reinspection
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 →