Eureka! Tempe
B°690 S Novus Pl, Tempe 85281
Food Establishment - Eating & Drinking · Permit FD2403879
Score based on 6 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 history8 on record
2026
Aug 10, 2026Routine1 priority1 coreB°
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) a minimum of 1inch of air is required as an air gap for drainage pipes and floor sinks. 2) adequate cooling refrigeration.
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
Inspector's notes
Observed the high temperature dishwashing machine being used and reached 138*F at the time of inspection. Discussed with person in charge (PIC) When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. PIC relocated all food-contact surfaces to three compartment sink area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.
May 15, 2026RoutinecleanA
No County legal action will result from this inspection.Of Note: Discussed with person in charge (PIC) 1) ice buckets shall be stored upside down in between uses. 2) a minimum of 1 inch of air is required as an air gap for drainage pipes and floor sinks.-------------------Process is under review for: A) The facility applied for a Integrated Pest Management system for the outer openings. The IPM is not approved and these are not approved to be open at this time. Correct the following for the IPM: 1) Provide bird deterrents and additional rodent bait stations at the exterior patio area. 2) Provide a detailed map that outlines all bait stations, fly lights, bird deterrents, etc.B) Barrier Exemption
2025
Nov 5, 2025Routine2 foundationall corrected on siteB
No County legal action will result from this inspection.The facility applied for a Integrated Pest Management system for the outer openings. The IPM is not approved and these are not approved to be open at this time. Correct the following for the IPM: 1) Provide bird deterrents and additional rodent bait stations at the exterior patio area. 2) Provide a detailed map that outlines all bait stations, fly lights, bird deterrents, etc.
Inspector's notes
Observed no paper towels at the handwashing station near the mop 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 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. Addl Notes: Observed handwashing sink near the garage door blocked with box at the bar at time of inspection. Observed sanitizer bucket inside handwashing sink at the dishwashing station 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking 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 portioned rice, sliced cheeses (swiss & cheddar), and portioned cooked peppers in prep tables throughout the cooking station with temperatures between 52 to 60*F at time of inspection. Time and temperature-controlled foods for safety (TCS) must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed with PIC about utilizing proper refrigerator units made to cool and not prep tables at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: 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.
Jul 1, 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 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.
Jan 22, 2025Routine2 foundationB°
No County legal action will result from this inspection.Reviewed with person in charge about date marking and pickling procedures at time of inspection. Establishment made pickled products are limited to a 7-day shelf life. 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).
Inspector's notes
Observed establishment actively utilizing dish machine at time of inspection. Observed high temperature dish machine in kitchen temp between 145 to 149*F at time of inspection. Person in charge (PIC) ran the machine additional times and the temperature remained around 145*F was from additional of the runs. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Establishment discontinued use of the dish machine and set up 3-compartment sink, at time of inspection. Corrective Action: Corrected at time of inspection.
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4-501.112 - Priority Foundation: Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 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.
Inspector's notes
Observed no min/max thermometer for high temp dish machine at time of inspection. Must provide a min/max probe thermometer for establishment prior to re-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 on 1/31/2025.
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4-302.13 - Priority Foundation: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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.
2024
Sep 19, 2024RoutinecleanA°
No County legal action will result from this inspection.Of Note: - The facility applied for a Integrated Pest Management system for the outer openings. The IPM is not approved, and these are not approved to be open at this time. Correct the following for the IPM: 1) Provide bird deterrents and additional rodent bait stations at the exterior patio area. 2) Provide a detailed map that outlines all bait stations, fly lights, bird deterrents, etc.- Reviewed reheating procedures for hot holding at time of inspection with person in charge (PIC).
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 85The Alley Tea At The PiedmontB690 S Novus Pl · 0 m away
- 95Over EasyA690 S Novus Pl · 0 m away
- 99Starbucks Coffee #60589A690 S Novus Pl · 0 m away
- 93Blue Sushi Sake GrillA°690 S Novus Pl · 0 m away
- 100Salt and StrawA690 S Novus Pl · 0 m away
- 99Nautical Bowls – TempeA690 S Novus Pl · 0 m away
- 96Nautical BowlsA707 E 6th St · 60 m away
- 95Flower ChildB°737 S Novus Pl · 70 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 →