HELLUVA Brewing Company
B°3950 W Ray Rd, Chandler 85226
Food Establishment - Eating & Drinking · Permit FD-67677
Score based on 12 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Score over time
Inspection history14 on record
2026
Sep 2, 2026Routine1 priority1 foundationall corrected on siteB°
No County legal action will result from this inspection.Report emailed. Reviewed report and repeat violations with owner onsite.
Inspector's notes
In the far right cold table at the cooks line, observed a container of smoked tomatoes, a container of sliced tomatoes, a container of cooked jalapenos, a container of caramelized onions with an internal temperature of 45-52 degrees F. In the left cold table on the cooks line, observed a container of pico with internal temperature of 48 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated items had been in unit under 4 hours. PIC stated items prepared today. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 3rd
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Repeat Violation 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
At time of inspection, in the walk in cooler, observed containers of smoked salsa, smoked tomatoes, caramelized onions, and smoked jalapenos in tightly covered containers with internal temperatures of 110-60 degrees F. All items were prepared today and placed in walk in to cool. 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. All TCS foods cooling were uncovered to allow for rapid cooling. On the cooks line, observed smoked tomatoes, sliced tomatoes, pico, jalapenos, caramelized onions with internal temperature range of 45-52 degrees F. All items were prepared today and placed on cooks line. All TCS items were moved to the walk in to rapidly cool. 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.
May 5, 2026Re-InspectioncleanA°
No County legal action will result from this inspection.Report emailed. Upon re-inspection, all violations due for correction have been corrected.
Apr 23, 2026Routine2 priority1 foundationC°
No County legal action will result from this inspection.Report emailed. Discussed with PIC having written procedures for clean up of vomit and diarrheal events. Emailed PIC department guidance for clean up of vomit and diarrheal events. Discussed with PIC removing ROP packaged fish from ROP packaging prior to thawing per suppliers' instructions. Discussed with PIC utilizing time as a public health control from beer batter and buttermilk at the frying station. Using time as a control requires written procedures and the discard time of 4 hour after removing from refrigeration must be documented. Emailed PIC policy template for using time as a control.
Inspector's notes
Establishment offering salmon cooked to order. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection on 05/05/2026.
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3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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
In the left cold table, observed cooked brisket with an internal temperature of 48-50 degrees F, cooked shredded brisket with an internal temperature of 46-50 degrees F. In the top refrigerated drawer under the cook top, observed caramelized onions with an internal temperature of 60-62 degrees F. PIC stated brisket and caramelized onions were restocked within the last hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Items were relocated to walk in unit to rapidly cool to 41°F at time of inspection. In the right cold table, observed pimento cheese mix with an internal temperature of 45-46 degrees F. On top of the cooler next to the fryers, observed a medium container of beer batter containing egg stored in an ice bath with an internal temperature of 70-72 degrees F and medium container of buttermilk with an internal temperature of 64-69 degrees F. Person in charge (PIC) unsure how long items have been out of temperature. Items discarded at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd
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Repeat Violation 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
In the walk in cooler, observed pork jus, chicken dip, carmelized onions, and housemade habanero jelly with a prep date of 04/16. Observed house made blue cheese dressing and ranch dressing prepped 4/10, buffalo sauce containing butter prepped 4/15, and house made bbq sauce prepped 4/12. In the left cold table on the cooks line, observed two metal containers of cooked corn with prep date of 04/15. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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.
2025
Oct 8, 2025Routine1 priority1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Please ensure parasite destruction documentation is available for the salmon on the menu marked with consumer advisory if it available under-cooked.
Inspector's notes
Corrective Action: Corrected at time of inspection. Sauce containing buttermilk, per PIC, in pan over melted ice for an unknown time at 74*F internally. Cooked brisket over-filled above rim of pan in top of the cold table at 53*F internally and in pan in bottom reach-in at 54*F internally, both for unknown time. Embargoed, PIC discarded.
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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. Predefined Comment: 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.
Inspector's notes
Corrective Action: Corrected at time of inspection. In cook line cold drawer, handle of tongs stored directly on the raw chicken. PIC removed tongs. Please store properly to prevent cross contamination.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Aug 6, 2025Routine1 coreall corrected on siteA
Predefined Comment: No County legal action will result from this inspection.Discussed requirement against under-cooked burgers on a child's menu.
Inspector's notes
Corrective Action: Corrected at time of inspection. Vacuum packaged raw fish, labeled to keep frozen, thawed in intact package. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection.
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3-501.12 - Core: Time/Temperature Control for Safety Food, Slacking
Apr 24, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.Discussed date marking time stamp requirement when using prep+7 days and date marking for RTE items that are kept frozen for a portion of their storage time.
Inspector's notes
Corrective Action: Corrected at time of inspection. Employee handled dirty dishware then went into the walk-in for other tasks without washing hands. Manager had employee wash hands.
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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.
2024
Dec 17, 2024Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Reviewed temperature requirements for hot holding, reheating for hot holding and reheating for immediate service.Discussed date marking and requirement against bare-hand contact with ready-to-eat foods, including garnish at the bar.
Inspector's notes
Corrective Action: Corrected at time of inspection. Chlorine sanitizer at bar automatic low temperature dishwasher at greater than 100 ppm. Manager drained, re-filled and ran dishwasher, but sanitizer remained high. Manager took unit out of service until repaired/ adjusted to dispense proper 50-100 ppm concentration and had glassware in dishwasher at the time of inspection moved to to the main dishwasher.
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PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Aug 8, 2024RoutinecleanA
No County legal action will result from this inspection.Emailed report to Shawn. Reviewed requirement against bare hand contact with ready to eat foods. Please ensure bar dishwasher sanitizer level is tested before use. Discussed parasite destruction requirement for any seafood served under-cooked.
Mar 27, 2024RoutinecleanA
This establishment received an A Grade and had no Priority, no Priority Foundation violations on this inspection.No County legal action will result from this inspection.Emailed report to Shawn.Reviewed and provided growler filling guide lines with the 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Signer: Jim Smith,Food Manager Licenses: 1,Award: A
2023
Dec 13, 2023RoutinecleanA°
This establishment is not participating in the award program at this time and had no Priority, no Priority Foundation violations on this inspection.No County legal action will result from this inspection.Reviewed time as control with the manager.Emailed report to Shawn. 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.Signer: Jim Smith,Food Manager Licenses: 1,Award: Not Participating
Sep 21, 2023Re-InspectioncleanA°
Violation has been corrected. Hot box is holding properly hot in both the top and bottom sections.No County legal action will result from this inspection.Emailed report to Shawn. 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: Re-Inspection,Signer: Jim Smith
Sep 20, 2023Advisorynot scoredclean
Phone call from the owner to review growler filling requirements, discuss most recent inspection.
Sep 14, 2023Routine1 priority2 foundation1 coreB°
This establishment is not participating in the award program at this time and had one Priority, two Priority Foundation violations on this inspection.Provided growler filling guide sheet. Discussed time control and proper glove use.No County legal action will result from this inspection.Emailed report to Shawn.Core-2-102.12(A), C: Certified Food Protection Manager. Certified manager not present. Please ensure a currently certified food manager is present whenever food is handled. 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,Food Manager Licenses: 0,Signer: Jim Smith
Core-3-501.13, C: Thawing....Vacuum packed raw salmon thawed in intact packaging. Manager had fish removed from the packages. Please remove raw fish from vacuum packaging before thawing. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. ......Beef stew holding in hot well at 97*F internally. Manager determined well had not been turned on. Ribs, mashed potatoes, beer cheese sauce and tri-tip beef hot holding in hot box at 128*F to 133*F internally. Pan of cooked onions held by grill at 91*F internally. All items were re-heated to above 165*F. Please ensure hot-held TCS foods are maintained 135*F or above. 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. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. .....No discard time available for the shredded cheese and horseradish cream sauce (at 66*F and 59*F internally) held at the expo station under time control per manager. Employee determined time and provided discard mark. 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. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. .........Hot box holding TCS food at 129*F to 130*F on thermometer while the unit thermometer read 170*F. Please repair/adjust unit to ensure TCS food is held 135*F or above. 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. Correct By: Correct Prior To Reinspection
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- —Curry Pizza House3950 W Ray Rd · 0 m away
- 99Starbucks CoffeeA4030 W Ray Rd · 140 m away
- 90Tott's Asian DinerB°4030 W Ray Rd · 140 m away
- 98Fast MarketA°4020 W Ray Rd · 160 m away
- 98Circle KA3989 W Ray Rd · 200 m away
- —Papa Murphy’s3900 W Ray Rd · 180 m away
- 97PHO MAIB°4080 Ray · 210 m away
- 96Albertson'sA4060 W Ray Rd · 240 m away
Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →