Haymaker Verrado
A°20990 W Sentinel Dr, Buckeye 85396
Food Establishment - Eating & Drinking · Permit FD2500645
Score based on 5 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 22, 2026.
Score over time
Inspection history5 on record
2026
Aug 4, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.
Mar 30, 2026Routine1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed handwash sink usage.
Inspector's notes
Brisket cooling in walk-in that had been covered, was found to have an internal temperature of 58 deg F. All items being cooled should not be covered until temperature reaches 41deg F or less. Containers were uncovered and spread out at time of inspection to allow for proper cooling. 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. 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.
2025
Nov 25, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jul 1, 2025Routine1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
At the hansink at the ware washing area, no paper towels or other hand drying provision were available. Dish area was actively being used at time of inspection. Reveiwed expectations with PIC that all hand sink be fully/adequately stocked at all times of operation. Paper towels were stocked at time of inspection.
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6-301.12 - Priority Foundation: Hand Drying Provision. 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. Predefined Comment: 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. Corrective Action: Corrected at time of inspection.
Mar 13, 2025Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed ware washing machine (in use) to be providing a chlorine concentration of <50ppm, and a maximum temperature inside machine at plate level of 102.*F. Machine was re-run and observed that sanitizer bucket appeared to be empty. Sanitizer was replaced and machine was run several times and chlorine concentration measured to be 50-100ppm, maintain. Advised person in charge to re sanitize all items that had been through machine today. Provided ware washing machine log. 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. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed sausage gravy in pan that was cooked yesterday with internal temperature measured to be 48*F. Per person in charge gravy has not been out of cooler today (all other items in cooler 41*F and below) and no cooling log was completed for this item. Discussed cooling methods.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 100Bobazona VerradoA20990 W Sentinel Dr · 0 m away
- 98Bosa DonutsA20960 W Sentinel Dr · 60 m away
- 96WZ Asian Bistro & Sushi BarA20960 W Sentinel Dr · 60 m away
- 100Deginos Coffee BarA20940 W Sentinel Dr · 120 m away
- —International Food Creations21064 W Main St · 180 m away
- 100Bashas'A+21068 W Main St · 180 m away
- 96Grazie Pizzeria WinebarA21051 W Main St · 200 m away
- 98Rosie's Taco ShopA21055 W Main St · 200 m away
Data from Maricopa County Environmental Services public records, last checked Sep 22, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →