Tryst Cafe

4205 S Gilbert Rd, Chandler 85249

Food Establishment - Eating & Drinking · Permit FD-67134

Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 21, 2026.

Excellent

Chandler restaurant avg: 93

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history10 on record

2026

Aug 12, 2026RoutinecleanA

No County legal action will result from this inspection.

Apr 2, 2026RoutinecleanA°

Predefined Comment: No County legal action will result from this inspection.emailed report

2025

Oct 17, 2025RoutinecleanA°

No County legal action will result from this inspection.

Jul 1, 2025RoutinecleanA°

No County legal action will result from this inspection.Discussed date marking when pulling cooked food items from the freezer.

Mar 5, 2025RoutinecleanA°

No County legal action will result from this inspection.Any substance(s) added to food must be GRAS (Generally Recognized as Safe) and/or used consistent with all legal requirements. The permit holder is responsible for ensuring that their menu items comply. Education was provided on the addition of food additives and dietary supplements (CBD powder creamer and protein powders) during the inspection. For additional information, please refer to the ADHS Kava and Other Dietary Supplement Products Letter at https://www.azdhs.gov/preparedness/epidemiology-disease-control/food-safety-environmental-services/index.php.

2024

Dec 16, 2024RoutinecleanA°

No County legal action will result from this inspection.Inspection report delivered via email.

Sep 18, 2024Routine1 coreall corrected on siteA°

No County legal action will result from this inspection.Observed a sign advertising catering. Per PIC, catering is a mix of delivery and onsite service. Advised PIC a catering permit is required for offsite service, holding and preparation. Advised PIC to apply online for a catering permit if they would like to continue offering offsite catering operations. Apply online at: https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.

#35 — Approved Thawing Methods UsedCore3-501.13

Inspector's notes

Observed thawed ROP salmon in the drawer cooler on the line. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

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3-501.13 - Core: Thawing

Apr 30, 2024Routine1 priorityall corrected on siteB°

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.No County legal action will result from this inspection.Report emailed at time of inspection.Food Manager Licenses: 1,Award: Not Participating,Signer: Jaron Carr

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority4-501.114

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.-- At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. Per cook, the sanitizer bucket for the machine was empty a hour, and the staff changed out the bucket; but did not prime the machine. After priming the dish machine, dish machine had a proper concentration range for chlorine. Instructed PIC, to have dish washer re-wash any dishes that were ran through the dish machine on the day of the inspection. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Correct By: Corrected At Time Of Inspection

2023

Nov 16, 2023Routine1 priority3 foundationall corrected on siteC°

This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation violations on this inspection.Report emailed at time of inspection.Core-2-102.12(A), C: Certified Food Protection Manager--- No certified food protection manager (CFPM) available onsite at time of inspection. Per the current adopted FDA food code, there must be a CFPM on site at all times while operating. Obtain a certified food protection managers certification prior to the next routine inspection. (2nd repeat)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.No County legal action will result from this inspection.Signer: Jaron Carr,Award: Not Participating

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation5-205.11

Priority Foundation-5-205.11, Pf: 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.--- Observed pitcher of water in the hand wash sink basin located in the front of the kitchen. Employee removed pitcher at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Correct By: Corrected At Time Of Inspection

#21 — Proper Hot Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(1), P: 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.-- Observed cooked sausage links with an internal temperature range of 92F-95F located above the grill. Per PIC, the sausage links were cooked less than 2 hour prior to inspection. PIC re-heated the item above 165F before placing in a hot holding unit. All food held hot must be maintained at 135F or above at all times. Correct By: Corrected At Time Of Inspection

#28 — Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly StoredPriority foundation

Priority Foundation- 7.202.11, Pf: Restriction-Presence and Use-- Observed large spray container of flying insect killer located in the kitchen with chemical storage. PIC was educated that toxic substance use are restricted and can only be applied by Certified Applicator. PIC voluntarily discarder the container at time of inspection. Correct By: Corrected At Time Of Inspection

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation3-501.15

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.-- Observed roasted beets (red and golden) sitting out a room temperature in the back of the kitchen with an internal temperature range of 75F-92F. Per PIC, the beets were cooked and left to cool less than 2 hours prior to inspection. PIC used approved methods to cool down to 41°F. Discussed proper cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Foods must be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Jul 26, 2023Routine1 priorityall corrected on siteB

This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.*Discussed holding temperature for butter, and date marking requirements.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 submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.No County legal action will result from this inspection.Report emailed at time of inspection.Award: B,Signer: Ashik Pereira,Review Notes: RA--- Eval TEW ,Embargo Lbs: 15,Review Complete: CHECKED

#23 — Proper Date Marking and DispositionPriority3-501.18

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.-- Observed cut tomatoes, roasted beets, and roasted corn with a prep date of 7/18 and 7/19 located in the walk-in cooler. All items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked within 24 hours of preparation and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days and proper date marking procedures. Correct By: Corrected At Time Of Inspection

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Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →