Bonchon
B780 W Elliot Rd, Tempe 85284
Food Establishment - Eating & Drinking · Permit FD-23-03981
Score based on 10 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history11 on record
2026
May 12, 2026Routine1 priority1 foundation2 coreB
No County legal action will result from this inspection.Inspection report e-mailed. Of note: discussed in-use utensil storage. Utensils stored in water must be stored in water that is maintained at 135F or warmer.
Inspector's notes
A hand washing sink in an active food prep area was completely blocked by two scooters. Hand washing sinks must be unobstructed and available for use at all times. Person in charge (PIC) moved scooters to correct. 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 significant grease buildup on handles and faucet at hand washing sink closest to dishwashing area. 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 y-shaped splitter valve installed at the mop sink downstream of the atmospheric vacuum breaker with the hot water set in the "on" position, pressurizing the system. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed splitter valve to correct. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law
Inspector's notes
Observed an employee's personal energy drink stored on the top shelf in a reach-in refrigerator over open foods and bags of raw beef. Employee items and beverages must be stored in a dedicated area to prevent contamination of clean equipment and food. PIC moved energy drink to personal ite storage area to correct. Corrective Action: Corrected at time of inspection.
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6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking
Jan 16, 2026Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
Jan 7, 2026Routine1 priority1 foundationB
No County legal action will result from this inspection.Report emailed. **Discussed: 1. integrated pest management plan. 2. manually priming sanitizer for dish machine prior to use. 3. cleaning frequency of high-contact surfaces.
Inspector's notes
Observed the following time/temperature controlled for safety (TCS) food items in left prep cooler on cookline with an internal temperature between 44*F-51*F: pork belly, miniature pre-cooked sausages, bulgogi beef, raw in-shell eggs, cut lettuce and cabbage, cream corn (corn from hermetically sealed container), sauteed onions, sauteed mushrooms, sauteed carrots, and coleslaw. Ambient air temperature in back of unit was at a minimum of 39.9*F, via min/max thermometer. Also observed the following TCS items in tall standing refrigerator near office with an internal temperature between 45*F-46*F: pre-cooked sausages, cream corn, and raw chicken. Minimum ambient air temperature of unit was at 45.1*F. Per person-in-charge (PIC), internal temperatures had not been verified that morning. PIC indicated all food in prep cooler on cookline had been placed in unit at 11AM, approximately 3 hours prior. All TCS items in prep cooler were relocated to walk-in refrigerator at time of inspection. PIC indicated raw chicken, cream corn, and sausages had been in standing refrigerator since the day prior. PIC discarded all improperly cold held TCS items from unit 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.
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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 standing refrigerator near office with a minimum ambient air temperature at 45.1*F holding TCS foods at time of inspection. 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. Also discussed inspecting/repairing left prep cooler on cookline to hold TCS foods at 41*F or below. Corrective Action: Correct prior to 10 day re-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.
2025
Oct 3, 2025Routine1 coreA
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) all cooling shall occur in adequate refrigeration and sandwich prep tables are designed to cold hold TCS items. 2) 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.
Inspector's notes
Observed grease and food buildup on walls behind the fryer, on the sides of the prep tables, on walls, on the doors handles of the reach ins and prep tables around the facility. Discussed with person in charge (PIC) 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. 2nd Consecutive Violation
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Repeat Violation 6-501.12 - Core: Cleaning, Frequency and Restrictions
Jul 1, 2025Routine2 coreA
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) all equipment and utensils shall be stored away as clean. Plastic wrap and lids can be used to maintain cleanliness when applicable. 2) Dishwasher well shall be maintained clean and without mineral buildup. 3) all items shall be cooled in adequate refrigeration and not in a prep table.
Inspector's notes
Observed missing, dangling, and separated caulking along the fixed parts of the ventilation system. Discussed with person in charge (PIC) all fixed parts shall be sealed with high temperature caulking to create a smooth cleanable surface and prevent the accumulation of grease and prevent drippage. Corrective Action: Correct prior to next routine inspection.
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4-204.11 - Core: Ventilation Hood Systems, Drip Prevention
Inspector's notes
Observed grease and food buildup on the ventilation walls and ground on the fryer, on the sides of the prep tables, on walls, on the doors/handles/and inside of the reach-in refrigerator units. 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 6, 2025Routine1 priority2 foundationall corrected on siteB
No County legal action will result from this inspection.Of Note: Discussed with PIC to not utilize chipped dishware for service. Also discussed with PIC chemicals/ fuels used for cooking such as butane shall be stored below food contact surfaces and away from foods and cutting boards.
Inspector's notes
Observed walk-in with an ambient air temperature of 53*F measured with a min/max thermometer. Per Person in Charge (PIC) TCS items that were in refrigeration for less than 4 hours (raw chicken wings and coleslaw) were relocated to adequate refrigeration to rapidly cool. Several TCS items were at an internal temperature of 50*F to 57*F measured with a probing thermometer. The TCS items in the unit from the previous evening were embargoed and the Person in Charge (PIC) discarded at the time of inspection. The TCS items discarded are kimchi, shredded cabbage mix, bulgogi (raw beef), shredded mozzarella, raw pork, raw shelled eggs, raw chicken drumsticks and raw chicken breast. Discussed with PIC 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.
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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 insect spray in the facility near the lockers. Discussed with PIC all pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.
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7-202.11 - Priority Foundation: Restriction-Presence and Use
Inspector's notes
Observed walk-in with an ambient air temperature of 53*F measured with a min/max thermometer. Discussed with PIC cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. PIC called for Maintenace on the unit, and it reached below 41*F by the end of the inspection. 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.
2024
Oct 18, 2024Routine1 coreA
No County legal action will result from this inspection.Of Note: Discussed with PIC date marking items labeled 'refrigerate after open' within 24 hours. Worked with PIC in updating Time as Control policy on sauces.
Inspector's notes
Observed either separated caulking, missing caulking or dark organic matter on the existing caulking on the top on along the splash guards of all hand wash sinks, mop sink, prep sinks and three compartment sink. Discussed with Person in Charge (PIC) fixed equipment shall be either sealed to the wall or spaced sufficiently away from the wall to clean behind and around the equipment. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation
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Repeat Violation 4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation
May 7, 2024Routine1 coreall corrected on siteA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Report sent via email 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. No County legal action will result from this inspection.Award: A,Food Manager Licenses: 1,Number of Employees: 1,Signer: Ruchika Bhatia
Core-4-402.11, C: Fixed Equipment, Spacing or Sealing >>>Observed no caulking on the top of the hand wash sink near the freezer and missing caulking along the splash guard at the hand washing sink next to the three compartment sink. Discussed with Person in Charge (PIC) fixed equipment shall be either sealed to the wall or spaced sufficiently away from the wall to clean behind and around the equipment. PIC had handy man sealed sinks at the time of inspection. Correct By: Corrected At Time Of Inspection
Jan 10, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Report sent via email 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. No County legal action will result from this inspection.Award: A,Food Manager Licenses: 1,Number of Employees: 1,Signer: Rimie Bhatia
2023
Sep 19, 2023Advisorynot scoredclean
Arrived onsite and spoke to owners about ownership status.
Aug 23, 2023RoutinecleanA°
E&D, class 4 10+OC inspection was conducted with the managers Ruchika and Rime. The establishment is open and operating. Permit is approved.Managers are certified food protection manager. The person in charge must be a certified food protection manager and presence at the site at all operational hours.Food handlers must have food handlers’ and all food handlers and managers’ certifications and available at site for inspection purpose.This establishment is not participating in the grading program and had 0 Priority violation, 0 Priority Foundation violation.No County legal action will result from this inspection.Emailed the report to the owner and manager. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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) Note: If you need to update your email address and/or other contact information, please call 602-506-6824 or submit an administrative change request form at the below website: Form Center • Maricopa County, AZ • CivicEngage This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.Award: Not Participating,Food Handler Cards: 15,Food Manager Licenses: 2,Number of Employees: 15,Signer: Ruchika Bhatia
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 →