Vib Tempe
A°511 S Farmer Ave, Tempe 85281
Food Establishment - Eating & Drinking · Permit FD-80310
Score based on 12 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 17, 2026.
Score over time
Inspection history12 on record
2026
Sep 11, 2026RoutinecleanA°
No County legal action will result from this inspection.Of Not: Discussed with person in charge (PIC) 1) proper clean procedures of soda nozzles. 2) labeling sinks Hand wash vs Dump sink. 3) cold holding refrigeration vs cooling refrigeration.
Jun 29, 2026Routine1 priority1 coreB°
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) datemarking open dairy products. 2) proper chemical storage and labeling.
Inspector's notes
Observed TCS items in the top part of the sandwich prep table at temperatures o 45* to 53*F as all were stored above the fill line of the hotel pans. Per PIC the items were in the unit from the previous day. Discussed with person in charge (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 discarded items were liquid egg, raw shelled eggs, white shredded cheese and raw chorizo. 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 no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. 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
Jan 5, 2026RoutinecleanA°
No County legal action will result from this inspection.Of Note: No prepping took place at time of inspection. A facilities inspection was conducted. Per person in charge (PIC) no food or prep has been done for a few weeks due to the 3rd party business changing. Discussed with PIC new applications for new permits may be required if there is an ownership change of the business that owns the current permit directly. Also discussed with PIC the dishwasher was removed and if the change of the unit is not a like for a like then a remodel permit may be required.
2025
Oct 7, 2025Re-Inspection1 coreA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
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
Oct 6, 2025Re-Inspection1 foundation1 coreB°
No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, some violations due for correction have been corrected. Re-inspection scheduled for chlorine test strips on 10/16.
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 no chlorine test strips in establishment at time of inspection. Establishment utilizes chlorine to sanitize food contact surfaces at the bar dish machine. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to re-inspection on 10/16.
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Repeat Violation 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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.
Sep 29, 2025Re-Inspection1 foundation1 coreB°
No County legal action will result from this inspection.Upon re-inspection, violation due for correction have been corrected.
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 no temperature measuring device for high temp dish machine in the main kitchen area at time of inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection on 10/6. 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Addl Notes: Observed no chlorine test strips in establishment at time of inspection. Establishment utilizes chlorine to sanitize food contact surfaces at the bar dish machine.
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4-204.115 - Priority Foundation: Warewashing Machines, Temperature Measuring Devices. 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. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 10/6.
Sep 26, 2025Routine1 priority3 foundation1 coreC°
No County legal action will result from this 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 no paper towels at the handwashing sink in the middle of the bar or at the handwashing sink next to the register at time of inspection. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. 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: 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 red and green salsas, cooked beans, cooked chicken, cooked beef, raw beef, shredded Oxana cheese, butter, queso fresco, milk, jalapeno cream, pickled onions & blue cheese sauce with temperatures between 48 to 51*F in the walk-in cooler at time of inspection. Observed ambient temperature of the walk-in with a temperature between 49.4*F at time of inspection (see #33). Per PIC, all items were in the walk-in since the day prior and were voluntarily discarded 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 walk-in cooler with an ambient temperature of 49.4*F at time of inspection. Observed multiple TCS food items in walk-in with temperatures between 48 to 51*F at time of inspection (see #22). PIC called out repairman at time of inspection. Observed establishment with multiple working reach-in freezers and a reach-in cooler that is capable at keeping food at 41*F or below. 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 on 9/29.
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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.
Inspector's notes
Observed no temperature measuring device for high temp dish machine in the main kitchen area at time of inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection on 10/6. 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Addl Notes: Observed no chlorine test strips in establishment at time of inspection. Establishment utilizes chlorine to sanitize food contact surfaces at the bar dish machine.
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4-204.115 - Priority Foundation: Warewashing Machines, Temperature Measuring Devices. 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. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 10/6.
May 29, 2025RoutinecleanA
No County legal action will result from this inspection.
Feb 3, 2025Routine1 foundationall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed no paper towels at either handwashing sink in the bar at time of inspection. 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.
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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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
2024
Sep 30, 2024RoutinecleanA
No County legal action will result from this inspection.
Feb 14, 2024RoutinecleanA
This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Of Note:- Reviewed proper date marking procedures with person in charge (PIC). All ready-to-eat (RTE)/time and temperature controlled foods for safety (TCS) must be date marked after 24 hours 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.- 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: Michael L.
2023
Oct 10, 2023Routine1 foundationall corrected on siteB
This establishment received an B Grade and had 0 Priority, 1 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: Alicia O.
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap at the handwashing sink in the coffee bar area at time of inspection. Person in charge replaced hand soap dispenser batteries at time of inspection. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 100Vib Tempe Roof Top BarA°511 S Farmer Ave · 0 m away
- 98Window Coffee BarA433 S Farmer Ave · 90 m away
- 100Sonesta Select Tempe DowntownA601 S Ash Ave · 130 m away
- 95Milk and Honey MarketA°115 W 6th St · 230 m away
- —Go Go Avocado707 S Farmer Ave · 280 m away
- 84Chili's Grill & BarC400 W University Dr · 320 m away
- 98Bosa Kobe Hot PotA°414 W University Dr · 320 m away
- 93Bosa DonutsA°414 W University Dr · 320 m away
Data from Maricopa County Environmental Services public records, last checked Sep 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →