Dog Haus Biergarten
B°1 E Washington St, Phoenix 85004
Food Establishment - Eating & Drinking · Permit FD-24-02597
Score based on 5 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history7 on record
2026
Mar 30, 2026Routine1 priority1 coreB°
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspector's notes
Observed cheese, cooked egg patties, sausages, and cut tomatoes measured at 46-52F. PIC reported cooler stocked less than 4 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. 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.
Inspector's notes
Observed prep cooler across from fryers coldest measured temperature at 46F with min/max thermometer. PIC will discontinue use for TCS items until serviced. Cooler equipment should maintain temperatures of 41F and below. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
2025
Oct 13, 2025Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.A pattern of non-compliance is developing for Priority violation #[22],[3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control (AMC) Training was offered to the person in charge. PIC declined offer. Failure to correct repeat violations may result in legal action.
Inspector's notes
Observed RTE/TCS food items (nacho cheese, cooked onions, cooked bacon and chorizo) in hot holding unit near cook line at a temperature of 115 F. Per PIC, items were placed in hot holding unit 30 minutes prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Corrective Action: Corrected at time of inspection. Second consecutive violation.
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Observed RTE/TCS food items (raw chicken tenders, raw burger patties, shredded cheese, raw eggs and raw veggie patties) stored in reach in cooler near cook line at a temperature range of 45'F-50'F. Ambient temperature of unit measured 45'F. Per PIC, shredded cheese had been placed four hours prior to inspection and was discarded by PIC. PIC stated that all other items were placed two hours prior to inspection and placed them into walk-in unit. Establishment observed with more than adequate coldholding capacities. 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. 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.
Jun 10, 2025Routine2 priorityall corrected on siteC°
No County legal action will result from this inspection.
Inspector's notes
Observed raw shelled eggs stored above RTE food items (pastrami, cooked sausages) in walk-in unit. 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. Provided PIC with food storage guidance via email. 2ND CONSECUTIVE VIOLATION. 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 raw chicken, cooked chicken wings, and corn batter containing milk and eggs, measured 48-51'F in lowboy drawer unit located beside hot-holding unit. Ambient temperature of unit measured 48.6'F. PIC stated raw chicken and cooked chicken wings items were stocked less than 4 hours prior. Raw chicken and cooked chicken wings were moved to alternative refrigeration to be rapidly cooled to 41'F at time of inspection. PIC could not determine if corn batter was stocked less than 4 hours prior and voluntarily discarded item at time of inspection. Establishment observed with more than 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.
Jan 9, 2025Routine2 priority1 foundation1 coreC°
No County legal action will result from this inspection.PIC stated chicken drums are partially cooked and cooled, cooked to full for service when ordered. No chicken drums prep activity observed at time of inspection. Informed PIC noncontinuous cooking of raw animal proteins requires prior approval of written procedures by department. Provided guidance resources on non-continuous cooking via email.
Inspector's notes
Observed food employee crack eggs and proceed to prepare RTE breakfast burrito without washing hands in between. Employee properly washed hands and donned new gloves at time of inspection. 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. Ensure handwashing occurs in between changing gloves during task changes. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed no soap available at handwashing sink located in kitchen area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 raw shelled eggs and ground meat items stored above fully cooked sausages, vegetables and other RTE food items in walk-in unit. 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. Provided proper food storage guidance via email. 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 standing water under clean dish rack located in warewashing area. PIC stated water was due to discharge from piping that had come loose to a position slightly left of floor sink. A work order had been entered and is expected to be fixed the following day. Ensure flooring is mopped and cleaned regularly to ensure flooring is free of standing water. Corrective Action: Correct prior to next routine inspection.
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6-501.12 - Core: Cleaning, Frequency and Restrictions
2024
May 14, 2024Routine1 coreA°
FD-24-02597. Class 4 E&D 10+ Seating. Permit Approved. Not operating at time of inspection.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.New owner inspection conducted with owner, Damon.This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Emailed report to Damon.No County legal action will result from this inspection.Award: Not Participating,Signer: Damon Ott
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed * Seal hoods where gaps are still present :
Apr 24, 2024Advisorynot scoredclean
Advisory inspection conducted with owner, Damon. Not operating at time of inspection. Establishment does not intend to open for 14-21 days.Copy of report will be emailed to owner.Prior to permit Approval:1. Provide faucet at 3 compartment sink that can fill all 3 basins.2. Repair floor in walk-in refrigerator so that it is secured to the substrate.3. Reseal walk-in where gaps are visible.4. Reseal any gaps in hoods with heat resistant silver silicone.5. Continue cleaning.6. Meet all requirements for dog friendly patio. Additional information emailed to owner.No county legal action will result from this 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 →