Cityscape One Stop

A°

2101 S Rural Rd, Tempe 85282

Food Establishment - Eating & Drinking · Permit FD2501451

Score based on 3 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 24, 2026.

Excellent

Tempe restaurant avg: 93

Compare with another

Score over time

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

Inspection history3 on record

2026

Jul 30, 2026RoutinecleanA°

Predefined Comment: No County legal action will result from this inspection.Reviewed chemical labeling requirements

Feb 18, 2026Routine1 priorityall corrected on siteB°

No County legal action will result from this inspection.Reviewed with employees about how to utilize chlorine test strips at time of inspection. ----- Discussed with PIC about making sure food and food containers are stored 6" off the ground at time of 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.

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority4-702.11

Inspector's notes

Observed employee wash, rinse, and sanitize dishes at time of inspection. Observed 0 ppm chlorine sanitizer in sanitizing basin at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Show full county text

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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.

2025

Jun 13, 2025Routine1 priority1 coreB°

No County legal action will result from this inspection.Report emailed. Guidance on cleaning up vomit and diarrheal incidents was emailed. Discussed: use of hair restraints with person-in-charge. Ensure that hair is pulled back using an effective means (hair tie, hat, hairnet, etc.) in order to prevent contamination of food, clean utensils, and clean hands. Also discussed ensuring the end of the hose connected to the mop sink faucet is stored at least one inch above the flood rim of the sink. Also discussed datemarking. All time/temperature control for safety food products must be dated if not used within 24 hours and must be sold/discarded within 7 days, the day of prep/opening counts as day 1. Ensure that when using chlorine sanitizer, all food-contact surfaces have a contact time of at least 10 seconds, and are left to air dry before use.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/documents/preparedness/epidemiology-disease-control/food-safety-environmental-services/adhs-kava-and-other-dietary-supplement-products-letter.pdf

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Show full county text

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

#8 — Hands Clean and Properly WashedPriority2-301.14

Inspector's notes

Observed employee touch hair, unwashed bare skin, and personal belongings and then prepare a customer beverage without washing hands before. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Show full county text

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.

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 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →