Dillon's Bayou
A40202 N 87th Ave, Peoria 85383
Food Establishment - Eating & Drinking · Permit FD-48480
Score based on 12 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 20, 2026.
Score over time
Inspection history12 on record
2026
Jun 23, 2026RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection. The establishment is currently making progress on restoring the walls and flooring to a state that is smooth, non-porous, and easily cleanable. Discussed continuing to make progress on repairing holes in the walls throughout the establishment and installing/repairing sections of rubber cove base that is missing or damaged with the manager. In addition, discussed the following topics: 1) replacing damaged gaskets on refrigeration unit doors throughout the kitchen 2) Obtaining a new, up-to-date Food Protection Manager certification to replace the expired one.
May 15, 2026RoutinecleanA
No County legal action will result from this inspection.Discussed the following topics/requirements with the manager: 1) Restoring all floor and wall surfaces in the kitchen/food prep/food storage areas to a state of being smooth and easily cleanable. This can be achieved by resealing any sections of rough, exposed concrete and wood. In addition, closing any gaps/holes in the walls throughout the establishment. 2) Maintaining up-to-date sanitizer test strips at each 3-compartment sink and mechanical dishwasher unit 3) Storing In-Use utensils
2025
Oct 30, 2025Routine1 priority1 foundation2 coreB°
No County legal action will result from this inspection.
Inspector's notes
No certified food manager on site during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 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
Knives stored in the hand washing sink at the entrance to the kitchen. PIC removed knives at the time of inspection. 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 and hand washing sinks must be readily available. 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 cooked chicken, breaded cooked fish, and milk with internal temperatures between 44 degrees F and 48 degrees F cold holding in two-door glass cooler at the end of the cookline. Ambient temperature of the unit was found to be 46.4 degrees F. Items were placed into the cooler at opening this morning (approximately 30 mins before inspectors' arrival). 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. 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.
Inspector's notes
Observed cooked chicken, breaded cooked fish, and milk with internal temperatures between 44 degrees F and 48 degrees F cold holding in two-door glass cooler at the end of the cookline. Ambient temperature of the unit was found to be 46.4 degrees F. PIC stated that they will call a technician to repair the cooler unit. Establishment has sufficient cooler capacities to operate safely until the cooler is repaired. 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
Aug 18, 2025Routine3 coreA
No County legal action will result from this inspection.
Inspector's notes
No certified food manager on site during 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
Inspector's notes
Observed black organic build up under the spout of the frozen drink machine in the bar area by the mermaid picture. Spoke with PIC and they will get it cleaned tonight. 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
Wiping bucket on the cook line was testing below 150ppm of QUAT sanitizer. Spoke to cook line associate and the sanitizer solution was changed. Ensure that QUAT sanitizer in wiping buckets tests between 150ppm-400ppm. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
May 7, 2025RoutinecleanA
No County legal action will result from this inspection.Discussed cold holding and test strips.
2024
Nov 26, 2024Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Discussed date marking. A date mark needs to be written on TCS items that are pulled out of the freezer. Ensure original date mark and updated freezer pull date mark are written on the label.
Inspector's notes
Four containers of beer cheese with a date mark label of 11/16/24 (4 days past expiration) were holding in the walk-in cooler. 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). Corrective Action: Corrected at time of inspection.
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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.
Aug 28, 2024Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. Walk-in cooler holding ambient temperature at 37 degrees F using a min/max thermometer.
Aug 26, 2024Routine1 priority1 foundationB°
No County legal action will result from this inspection.
Inspector's notes
Ranch dressing, crema, beer cheese, cooked beans, cooked hashbrowns, cooked brisket, chili, cooked pork, and cooked chicken with internal temperatures between 47 degrees F and 50 degrees F were cold holding in the kitchen walk-in cooler. Ambient temperature of the walk-in cooler was 48.5 degrees F using a minmax thermometer. PIC stated that walk-in was working and at temperature this morning, approximately 1 hour prior to inspectors arrival. 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. 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.
Inspector's notes
Ranch dressing, crema, beer cheese, cooked beans, cooked hash browns, cooked brisket, chili, cooked pork, and cooked chicken with internal temperatures between 47 degrees F and 50 degrees F were cold holding in the kitchen walk-in cooler. Ambient temperature of the walk-in cooler was 48.5 degrees F using a minmax thermometer. PIC stated they will call a repair technician to look at the walk-in cooler. A re-inspection will occur within 3 days to verify that the walk-in cooler has been repaired and is holding ambient temperature below 41 degrees F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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.
May 9, 2024RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection.This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.E-mailed inspection report.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: A,Signer: Jose Mendoza
2023
Nov 30, 2023Routine2 coreall corrected on siteA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Discussed more separation of trays when cooling foods in walk in cooler.Observed that when placed in bottles both cleaning supplies and foods were labeled.Staff have been doing deep cleaning of kitchen.Verbally discussed Notice of Inspection Rights with Kellie D.Emailed copy of inspection report to facility.Emailed copy of 72 hour notice with 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Signer: Kellie Dreamer
Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths in sanitizer buckets with less then 150 ppm quat. based sanitizer. sanitizer is to be between 150 - 400 ppm. Correct By: Corrected At Time Of Inspection
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knife stored between prep table and refrigerator in back prep room. Utensils are to be stored on a regularly cleaned and sanitized surface between uses. Correct By: Corrected At Time Of Inspection
Oct 2, 2023Re-InspectioncleanA°
Upon re-inspection, all violations have been corrected.Visually observed decrease in pest activity. Person in charge was unable to provide service invoice. Invoice will be emailed to inspector.No County legal action will result from this inspection.Inspection rights signed by Kellie D.Report emailed.Award: Re-Inspection,Signer: Kellie D.
Sep 21, 2023Routine2 foundationB
This establishment received a(n) B Grade and had 0 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection rights signed by Tyler J.Report emailed.Inspection conducted with Rich S.A reinspection will be conducted by 10/2/2023 for violation #36On 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: B,Signer: Tyler J.
Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers Observed multiple spray bottles containing liquid missing a label. Two of the bottles contained water and one contained degreaser. Manager had kitchen staff place labels at time of inspection. Discussed labeling all bottles to identify chemicals. Correct By: Corrected At Time Of Inspection
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed multiple flies in kitchen area. Per manager pest control serviced establishment about two weeks prior. Discussed having certified pest control applicator service establishment for small flying insects. Correct By: Correct Prior To Reinspection
This address holds 3 food permits
Maricopa County issues a separate permit for each kitchen rather than for each restaurant name, so large properties hold several. Each is inspected and scored on its own. The county does not publish which kitchen serves which venue.
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Data from Maricopa County Environmental Services public records, last checked Sep 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →