Hannys
A°40 N 1st St, Phoenix 85004
Food Establishment - Eating & Drinking · Permit FD-13577
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history8 on record
2026
Apr 29, 2026Routine2 coreA°
Predefined Comment: No County legal action will result from this inspection.Discussed ice utensil storage options. Discussed certified food protection manager (CFPM) expiration dates and benefits of certification.
Inspector's notes
Observed organic matter build up in ice machine near downstairs coolers. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 pans stacked on shelf before air-dried. PIC spaced pans to continue air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.
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4-901.11 - Core: Equipment and Utensils, Air-Drying Required
2025
Oct 2, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed chemical dishwasher in kitchen actively being used with a chlorine concentration of 0 ppm chlorine at the time of inspection. PIC will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC 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 1, 2025Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.Note: Discussed proper cleaning frequencies for upstairs bar.
Inspector's notes
Observed cooked shrimp datemarked 04/23 (past 7 days) in reach-in compartment of tabletop prep cooler located opposite of warewashing area. Chef stated it was an old datemarking and food item in question was cooked on 4/25. Informed chef to change datemarking to correct prep date at time of inspection. PIC opted to discard food item for internal quality purposes. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.
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3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources.
Jan 21, 2025RoutinecleanA
No County legal action will result from this inspection.Note: Discussed proper storage of in-use utensils.
2024
Nov 6, 2024Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Note: Reviewed consumer advisory for new menu with PIC per request.
Inspector's notes
Observed hard boiled eggs, cut romaine lettuce, cooked shrimp and cheese (45-48'F) in drawer compartment of tabletop prep cooler closest to pizza dough station. PIC stated all items except cut spinach have been in unit for longer than 4 hours. Cut romaine lettuce, prepped an hour prior per PIC, was moved to alternative refrigeration to be rapidly cooled to 41'F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Ambient temperature of unit in question observed 48.9'F. Establishment observed with adequate coldholding capacities. PIC agreed to not use unit until it has been fixed. 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.
May 31, 2024Routine1 coreA°
This establishment is not participating in the award program at this time and had 0 Priority and 0 Priority Foundation violations on this inspection.Inspection report e-mailed.Please ensure corresponding test strips are available for each type of sanitizer used for cleaning equipment and utensils. Garbage grinder and one small refrigerator were being repaired during the inspection. Discussed consumer advisory with person in charge (PIC). Per PIC, steaks are cooked to temperature requirements as described in Code at this time and are not offered in an undercooked state.No County legal action will result from this inspection.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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Marielle Jodoin
Core-4-501.12, C: Cutting Surfaces Observed numerous deep grooves on several cutting boards in clean utensil storage area near dish pit, rendering them potentially difficult to clean. Please ensure cutting surfaces are maintained smooth and easily cleanable. Please resurface or replace. Correct By: Correct Prior To Next Routine Inspection
Feb 27, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection rights accepted by Kristin J.Inspection report emailed and confirmed by person in charge. 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-RequestForm-181.Award: Not Participating,Food Manager Licenses: 1,Signer: Kristin Johnson
2023
Oct 17, 2023Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation Violations on this inspection.Reviewed date marking for certain bar items. No County legal action will result from this inspection.Inspection rights accepted by Trent C.Inspection report emailed and confirmed by person in charge. 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-RequestForm-181.Award: Not Participating,Embargo Lbs: 38,Food Manager Licenses: 1,Signer: Trent Crump
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.---Observed the following time/temperature control for safety (TCS) food being dated: Bianco cheese [(opened Mozzarella)(10/10)], cooked sausage (9/28-10/10), in house horse radish [(heavy creamer)(10/8)], and creamy basil [(heavy creamer)(10/8)]. Employee voluntarily disposed of these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →