Brews Burger Joint
A°5055 W Ray Rd, Chandler 85226
Food Establishment - Eating & Drinking · Permit FD-24-01782
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history11 on record
2026
May 21, 2026RoutinecleanA°
No County legal action will result from this inspection.Report emailed. Discussed with PIC CFPM requirements. No violations noted at time of inspection.
Feb 25, 2026Routine1 coreA°
No County legal action will result from this inspection.Report emailed. Emailed department guidance for cleaning up vomit and diarrheal events.
Inspector's notes
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
2025
Sep 30, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Provided and reviewed date marking guidance sheet.
Jun 18, 2025Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Cut tomatoes and shredded cheese piled above the rim of pans in the top of the cold table at 45*F and 47*F intenally. Employee stated they had been stored as such for more than two hours. Embargoed. 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.
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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.
Inspector's notes
Corrective Action: Corrected at time of inspection. Pico de gallo containing cut tomatoes available for service in the walk-in three days past discard date. Employee stated the pico de gallo had not been frozen. 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).
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PRIORITY VIOLATION-3-501.18 - Priority: 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.
Mar 17, 2025Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Can of Stainless Steel Cleaner stored on shelf above the prep sink. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection.
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PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage
2024
Oct 7, 2024Routine2 priorityall corrected on siteC°
No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Repeat Violation In-use automatic low temperature dishwasher in the kitchen dispensing at 25 ppm. PIC had dishware moved to the bar dishwasher to be sanitized in the proper 50-100 ppm chlorine concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. 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.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Grilled chicken, house made chipotle ranch, salsa verde, beer cheese sauce, house-made ranch McLovin sauce available for service in the walk-in and the cook line cold table 1 to 4 days past discard. Embargoed. All RTE/TCS foods past 7 days of preparation were discarded by PIC 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). PRIORITY VIOLATION-3-501.18 - Priority: 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.
Jun 3, 2024Routine2 priority2 foundationall corrected on siteC°
This establishment is not participating in the award program at this time and had two Priority, two Priority Foundation violations on this inspection.No County legal action will result from this inspection.Reviewed sanitizing, hand washing, cooling, date marking and illness policy with the managerEmailed report to the store address.Please ensure all items requested on the final construction inspection have been completed. 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-Request-Form-181.Award: Not Participating,Signer: Charles Mahoney
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability........No soap available at the back kitchen hand washing sink. Manager provided. Please have soap available at all hand washing sinks at all times. 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. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness.........No detectable sanitizer in in-use low-temperature automatic dishwasher. Manager determined the dispenser bottle was empty and changed it out for a new bottle, primed the line and restored proper sanitizer concentration to 50-100 ppm.. 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. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation..........Par-cooked and cooled chicken wings, available in the cook line cooler for final cook and service, with no approved procedure or required logs. Manager had the chicken fully cooked in one process. Reviewed requirements for non-continuous cooking with managers. 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/4616/25575/AMC-Toolbox---Cooking. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-7-201.11, P: Separation-Storage....Cannisters of butane fuel stored above the prep sink. Manager removed the fuel to chemical storage. Correct By: Corrected At Time Of Inspection
May 3, 2024Reviewnot scoredclean
Final construction inspection was conducted with one of the partners of the company, Chip. Hood is approved by the city.Permit is approved.Please address the following items before the routine inspection:1. Use metal strap to hold the drainpipes in place to provide the 1” air gap above the floor sink. Zip tights are not acceptable.2. All drainpipes must have proper air gap to the finished floor.3. Provide missing access panel at the wall vent.4. Provide missing outlet covers.5. Provide missing strainer in floor sink.6. Certify the backflow preventers and provide reports.7. Cover exposed duct work and insulation above the ceiling grid. 8. Provide several coats of high-gloss paint or clear polyurethane on exposed ducts in the dinning area and above the new kitchen area.9. Caulk and seal all gaps, cracks and penetrations that has the thickness of a business card throughout.10. Detail clean all equipment, work surfaces prior to using them. Report is auto mailed to owner.A copy of the inspection rights is attached to the report.No County legal action will result from this inspection.Please contact the Department at 602-506-6824 to schedule the next inspection. Currently allow 7-15 business days to schedule.This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.Manager / person in charge must be a certified food protection manager (CFPM). Please obtain and maintain on site for inspection purpose. Please be advised that the person in charge must be a CFPM and presence on site at all operational hours. Food handlers must maintain food handler’s certifications.
Apr 23, 2024Reviewnot scoredclean
Equipment inspection was conducted with one of the partners of the company. Hood is still pending for city’s approvalThe establishment removed the 3-comp sink at the bar and relocated the hand sink toward the west end of the bar to allow kitchen and bar staff to share the hand sink. The establishment can stock products.Please address the following items before the final construction inspection:1. Provide a dump sink at the bar. Sink must have hot and cold water and indirectly discharge to the nearest floor sink with minimum 1” air gap at the finished floor.2. Dishwashers at the bar and kitchen will be provided by other.3. Ensure all cooking equipment must be at least 6 inches inside the hood.4. Detail clean all construction debris.5. Caulk and seal all gaps, cracks and penetrations throughout.Report is auto mailed to owner.A copy of the inspection rights is attached to the report.No County legal action will result from this inspection.Please contact the Department at 602-506-6824 to schedule the next inspection. Currently allow 7-15 business days to schedule.
Apr 16, 2024Reviewnot scoredclean
E&D, class 4 10+Plumbing inspection was conducted with the owner, Charles Mahony. Construction is at 70% completion.Please address all items in the report prior to the next inspection:1. Provide a reduced pressure zone assembly at the water connection point of the soda carbonator. Conduits and fittings after the RPZ must be PEX or stainless steel only. Do not use copper or brass alloys after the RPZ. Certify the backflow preventer and provide report.2. Provide vented dual check valves (ASSE 1022) at each coffee/ tea brewer, and hot water dispenser.3. Seal all holes, chases, gaps, penetrations. 4. Provide several coats of semi-gloss or equal paint on substrate of the countertop. Including around drilled holes for soda fountain, trash cans, electrical and data.5. Drainpipes from ice machine, drain tray, ice bins, dump sinks must be rigid and indirectly discharge into the nearest floor sink with minimum 1” air gap from the finished floor.6. Provide escutcheon plates around pipe penetrations. 7. Provie an additional water stub-out with angle stop at the mop sink for chemical dispenser.8. Backflow preventer must be visible, easily accessible for service and monitoring.9. Floor sinks must have strainers, at least half exposed under large equipment or cabinet. Please box around if it is under the cabinet.10. Provide 3/8” radius cove base at walls/ floor junctures and cabinet/ floor junctures. Rubber base is acceptable, please seal the bottom of the base to the floor.11. Provide a dump sink at the bar. Sink must have hot and cold water and indirectly discharge to the nearest floor sink.12. Provide side splashguard on the right side of the hand sink in the ware washing area.13. Provide separate drainpipes for the hand sink and the prep sink. Sinks cannot share the same drainpipe.14. All sinks must have hot and cold water. Hot water must be at 120*F and available at point of service within 45 seconds upon activation. Tempered water at hand sinks must be at least 95*F or higher.Report is auto-mailed to owner.No County legal action will result from this inspection.Please contact the Department at 602-506-6824 to schedule the next inspection. Currently allow 7-15 business days to schedule.
Apr 10, 2024Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 4/10/24. This email has been automatically sent and provided as a courtesy to notify you that your application and plans have been reviewed in accordance with code. You will receive a “APPROVAL TO CONSTRUCT WITH CONDITIONS” letter via email or mail regarding the specifics of your plan(s). Please allow a few days to receive your letter if you selected mail on your application as a primary means of receiving correspondence. No reply to this email is required. For further instructions please refer to the letter. Thank you. *** THIS IS NOT AN INSPECTION REPORT. ***
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 →