Thai Rice Table
B°825 W University Dr Dr, Tempe 85281
Food Establishment - Eating & Drinking · Permit FD2504165
Thai — Thai comfort food including Thai breakfast, by the Rice Paper teamWebsite
Score based on 3 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 18, 2026.
Score over time
Inspection history3 on record
2026
Aug 14, 2026Routine1 priority1 foundation2 coreall corrected on siteB°
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) proper labeling of chemical spray bottles. 2) proper storage employee drinks. 3) proper process using ice and water for cold holding.
Inspector's notes
Observed cooked chicken stored below raw shelled eggs in the small reach-in next to the cookline. Also observed tofu stored below raw chicken in the tall reach-in by the dry storage area. Discussed with person in charge (PIC) all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
Inspector's notes
Observed cooked rice noodles cooling in a large deep container at temperature of 58*F. Per PIC the rice noodle was cooked and placed in container and reach-in 1 hour prior to inspection. Discussed with PIC TCS foods 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. The rice noodles being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. 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.
Inspector's notes
Observed dry ingredient containers to be storing bowls as scoops in the product or the handle of the scoop directly touching the product. Discussed with PIC In use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation
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Repeat Violation 3-304.12 - Core: In-Use Utensils, Between-Use Storage
Inspector's notes
Observed single use seasoning and sauce containers with different products than what are on the label. Discussed with PIC single-use food containers are intended for single-use and are not be re-used for storage of foods, sauces or seasonings. Corrective Action: Corrected at time of inspection.
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4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations
Apr 23, 2026Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Apr 20, 2026Routine1 priority2 foundation2 coreB°
No County legal action will result from this inspection.
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 at the hand wash sink by the register to store a sanitizer bucket in the basin. Discussed with PIC the hand wash sink shall be accessible at all times and only used for hand washing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated the sanitizer bucket at the time of inspection. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed several bags of different kinds of curry paste missing label information of where it was made and ingredients. Per PIC the curry pastes are from Thailand and was not able to provide an invoice at the time of inspection. Discussed with PIC all food must be obtained from an approved source as defined by law. Invoices shall be kept onsite to provide proof of approved sources and shall be available upon request. The curry paste was placed under a true embargo and discussed with PIC to not utilize the product until after the true embargo has been lifted. To lift the true embargo provide invoices and proof the curry paste is from an approved source prior to reinspection. Corrective Action: Correct prior to re-inspection 4- 23-26
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PRIORITY VIOLATION-3-201.11 (A-B) - Priority: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source.
Inspector's notes
Observed in several dry ingredient containers to be storing bowls as scoops in the product. Discussed with PIC In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Inspector's notes
Observed chlorine sanitizer being used onsite and no test strips were provided. Discussed with PIC 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 4-30-26
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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.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 99Sacks SandwichesA°839 W University Dr · 40 m away
- 95Cafe LalibelaA849 W University Dr · 70 m away
- 98Starbucks CoffeeA871 W University Dr · 70 m away
- 94AM/PMB°980 W University Dr · 90 m away
- 96Rositas RestaurantA960 W University Dr · 160 m away
- 86Cornish Pasty CoA°960 W University Dr · 160 m away
- 95Cheba Hut Tempe - HardyA960 W University Dr · 160 m away
- 99Raising Cane's Chicken FingersA°960 E University Dr · 160 m away
Data from Maricopa County Environmental Services public records, last checked Sep 18, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →