Cornish Pasty Co
B°425 S Mill Ave, Tempe 85281
Food Establishment - Eating & Drinking · Permit FD-48774
Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 24, 2026.
Score over time
Inspection history10 on record
2026
Jul 14, 2026Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Of Note: Assisted PIC with Time as Public Health Control (TPHC) Policy. Also discussed proper storage of silverware jars between use.
Inspector's notes
Observed in the working sandwich prep table to be storing TCS items at 45*F to 54*F on the top of the unit. Per person in charge (PIC) the food has been in the unit overnight. The top part of the unit has an ambient temperature at 39*F and the bottom part of the unit was also at 41*F measured with a min/max thermometer. 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. Embargoed the TCS items and PIC discarded at time of inspection. The items discarded are: Cesar dressing, ranch, sour cream, feta cheese, horse radish cream, mustard cream, salsa, chipotle sour cream sauce, mint yogurt, tzatziki sauce, lemon pesto. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation
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Repeat Violation 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.
Mar 16, 2026Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
Mar 5, 2026Routine1 priority1 foundationB°
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) ice buckets shall be stored upside in between uses. 2) soda guns and removable parts shall be properly cleaned via soap, rinse, sanitize and air dry. Facility shall not use standing sanitizer water overnight. 3) air curtain shall be on when facility has the patio windows open. 4) all homemade sauces shall be reheated to 165*F and held above 135*F or higher in the hot holding equipment. Hot holding equipment is designed for holding and not reheating.
Inspector's notes
Observed hand sink in the kitchen to only reach 72*F. Observed the water heater for that sink continuously turns off when restarted and water is dripping from the plug in cord. Discussed with person in charge (PIC)
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5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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. Predefined Comment: 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. Corrective Action: Correct prior to re-inspection on 3-16-26
Inspector's notes
Observed small half reach in used as a prep table to be with an ambient internal temperature of 53*F measured with a min max thermometer. Observed several TCS items measured with a probing thermometer at 50*F to 51*F. Per person in charge (PIC) the TCS items had been in the unit since the previous evening. 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. Embargoed wings, potato, marinara sauce, and masala sauce PIC voluntarily discarded 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.
2025
Oct 23, 2025Routine1 foundation2 coreB°
No County legal action will result from this inspection.Reviewed with employees about utilizing tongs/picks for garnishing on drinks at time of inspection.
Inspector's notes
Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (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 handwashing sink in the bar with a sanitizer bucket stored in it at time of inspection. Observed handwashing sink in the back kitchen area blocked by kegs, mop bucket, and ladder at time of inspection. Hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.PIC relocated all items blocking handwash sink at time of inspection. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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 multiple wet wiping cloths in the back of house stored on counters at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Jul 31, 2025Routine2 foundation1 coreB°
Due to the violations noted on this inspection report, County legal action may result from this inspection.Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Observed establishment with a tankless water heater at time of inspection. Per PIC, establishment switched from a tanked water heater to tankless but is unsure of when. Observed establishment without adequate water capacity for all of the sink fixtures in the facility at time of inspection. 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 sanitizer bucket stored in the handwashing sink at the bar at time of inspection. Hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Person in charge (PIC) relocated all items blocking 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 no hot water at any sink fixtures throughout establishment (hand sink in kitchen, hand sink in bar, 3-compartment sinks in kitchen & bar, prep sink, and mop sink). Maximum hot water temperature reached was 85*F at time of inspection. Hot water of 100'F is required at all hand sinks and 110'F is required at all other sink fixtures. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. PIC was able to fix hot water heater & return hot water to all sinks at time of inspection. Corrective Action: Corrected at time of inspection.
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5-103.11 - Priority Foundation: Capacity-Quantity and Availability
Inspector's notes
Observed leak from the sprayer nozzle at the 3-compartment sink in the kitchen at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Apr 10, 2025RoutinecleanA
No County legal action will result from this inspection.Inspection report e-mailed. Of note: discussed using hand washing sinks only for hand washing and maintaining them to be accessible at all times.
2024
Oct 7, 2024RoutinecleanA°
No County legal action will result from this inspection.
Feb 6, 2024Re-InspectioncleanA°
Upon re-inspection, all violations have been corrected.Report e-mailed.No County legal action will result from this inspection.Award: Re-Inspection,Signer: Kendra E.
Feb 2, 2024Routine1 priorityB
This establishment received a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager - Person in charge (PIC) was not a certified food protection manager. PIC stated they are working on the course. Please ensure at least one certified food protection manager is on site at all times. 3rd consecutive violation.A pattern of non-compliance is developing for Priority violation #14, [4-501.114], 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.Inspection report emailed.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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: B,Food Manager Licenses: 0,Signer: Jon Del Toro
Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in charge (PIC) ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use 3-compartment sink in meantime. Reinspection to occur within 3 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd
2023
Sep 29, 2023Routine1 priority1 coreB
This establishment received a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection ManagerObserved no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (2nd consecutive).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: B,Signer: Savannah C.
Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed leak from the inside of the prep table and significant amounts of water pooling on the bottom shelf. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. - Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in charge (PIC) ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use 3-compartment sink in meantime. Correct By: Corrected At Time Of Inspection
Nearby restaurants
Other places to eat within a short walk, with their current scores.
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- 100Wake N BakeryA411 S Mill Ave · 40 m away
- 95Low KeyB501 S Mill Ave · 50 m away
- 88Varsity TavernA501 S Mill Ave · 50 m away
- 97Rodeo RanchA°501 S Mill Ave · 50 m away
- 93GlowB414 S Mill Ave · 60 m away
- 774 One 4 Pub & PizzaB°414 S Mill Ave · 60 m away
- 59Poke2u LLCA°414 S Mill Ave · 60 m away
Data from Maricopa County Environmental Services public records, last checked Sep 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →