Fat Tuesday

A°

680 S Mill Ave, Tempe 85281

Food Establishment - Eating & Drinking · Permit FD2501314

Score based on 4 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 21, 2026.

Excellent

Tempe 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 history4 on record

2026

Jul 9, 2026Routine1 coreall corrected on siteA°

No County legal action will result from this inspection.Of Note: Discussed with PIC 1) signage indicating hand wash sinks, dump sink and prep sink. 2) proper ice scoop storage between uses at the bar well.

#44 — Utensils, Equipment and Linens; Properly Stored, Dried, HandledCore4-901.11

Inspector's notes

Observed several dishes on the clean dish rack stacked away wet. Discussed with person in charge (PIC) all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked dishes or rewashed for proper air drying at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

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Repeat Violation 4-901.11 - Core: Equipment and Utensils, Air-Drying Required

Feb 17, 2026Routine1 coreall corrected on siteA°

No County legal action will result from this inspection.Of Note: Discussed with PIC 1) the ice machine basin, ceiling and ice shoot shall be cleaned with a soap, rinse, sanitize and airdry. 2) ice buckets shall be stored upside down on a smooth and easily cleanable surface.

#44 — Utensils, Equipment and Linens; Properly Stored, Dried, HandledCore4-901.11

Inspector's notes

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4-901.11 - Core: Equipment and Utensils, Air-Drying Required

2025

Sep 11, 2025Re-Inspection2 coreA°

No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

Observed no certified food protection manager 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

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedCore4-402.11

Inspector's notes

Observed ventilation caulking in disrepair at time of inspection. Recaulk the ventilation hood gaps with a high temperature, aluminum based silicone. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

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Repeat Violation 4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation

Aug 27, 2025Routine1 priority1 foundation2 coreB°

No County legal action will result from this inspection.

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

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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

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed cut tomatoes, establishment made salsa, guacamole with tomatoes, cooked steak, cooked chicken wings, raw chicken, raw burger patties, cooked beans, cut lettuce with temperatures between 45 to 52*F in a prep table at time of inspection. Per cook, all items were in the prep table from the day prior to inspection. All TCS foods improperly cold held were discarded by PIC 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.

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation4-301.11

Inspector's notes

Observed ambient temperature of the prep table near the cooking area with temperatures of 47.6*F at time of inspection. Observed TCS food items with temperatures between 45 to 56*F at time of inspection (see #22). 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 9/8/2025

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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.

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedCore4-402.11

Inspector's notes

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Repeat Violation 4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation

Nearby restaurants

Other places to eat within a short walk, with their current scores.

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 →