Cabin Whiskey & Grill
D°9868 W Northern Ave, Peoria 85345
Food Establishment - Eating & Drinking · Permit FD2502963
Score based on 2 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 22, 2026.
An inspection on Jun 9, 2026 found violations at the county's most serious (D-equivalent) level. Scores are held in the “Poor” band for 6 months after such events — until Dec 6, 2026, assuming no further incidents. How scoring works
Score over time
Inspection history2 on record
2026
Jun 9, 2026Routine3 priorityall corrected on siteD°
Predefined Comment: No County legal action will result from this inspection.Discussed cooling food from ambient temperature or after portioning cold foods, cool to 41IF within 2 hours. Staff are verifying cold food temperatures 2 twice a day.
Inspector's notes
Observed 0ppm sanitizer at bar dish wash machine. Chlorine sanitizer to be at 50 ppm during sanitizer cycle. Person in charge primed machine and sanitizer at 50 ppm was available 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.
Inspector's notes
Observed BBQ Chicken in warmer at 128*F. Hot hold of food to be 135*F or greater. As per the chef, the chicken was prepared approximately 1 hour before the inspection. Chef replaced chicken with new amount heated on stove to 165*F before placing in warmer. Chef instructed staff to reheat to 165*F prior to placing in warmer to keep warm. Old product was discarded in place of reheating to 165*F..
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Repeat Violation 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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection. Second Consecutive Violation
Inspector's notes
Observed raw ground beef, raw beef and raw chicken in cooling drawers beneath grill at 45-50*F. Items were placed back in walk in cooler to cool back to 41*F. Items in second row of drawers were all observed to be 41*F or lower. Advised staff to check that drawers are being closed during the day, also verify cold hold temperatures to verify food remains at 41*F or lower. Staff do conduct daily checks of equioment. Corrective Action: Corrected at time of inspection. Second Consecutive Violation
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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.
Jan 28, 2026Routine2 priority1 coreall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.Provided samples of cooling logs to help verify practices
Inspector's notes
Observed twist off cap water bottles within the kitchen area along production/grill line and by ice machine.
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2-401.11 - Core: Eating, Drinking, or Using Tobacco Predefined Comment: To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed soup in the warmer at 120*F. As per the Kitchen Manager, soup had been heated around 11:00 am. Soup was reheated to 165*F and returned to warmer. Advised Kitchen Manager to verify food holding temperatures throughout the day using a metal stem thermomter. 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
Observed container of chicken in prep cooler by server station at 47*F. As per the Kitchen Manger chicken was taken out during lunch to prepare orders. Advised Kitchen Manager to verify cold hold temperatures using a metal stem thermometer after meal rushes. Chicken was placed in walk in cooler to cool back to 41*F. 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.
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 92The VigB°9824 W Northern Ave · 110 m away
- 99Aruba CafeA9824 W Northern Ave · 110 m away
- 100Black Rock Coffee BarA9835 W Northern Ave · 160 m away
- 85WhataburgerB9815 W Northern Ave · 190 m away
- 94Cold Beers & CheeseburgersB°9828 W Northern Ave · 190 m away
- 98Bully Brew Co Park WestA°9828 W Northern Ave · 190 m away
- 97Hash KitchenA9780 W Northern Ave · 180 m away
- 97The Sicilian ButcherA°9780 W Northern Ave · 180 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 →