Blue Hound
Last inspected: Apr 6, 2026
82
Score
Across the available record, Blue Hound has six inspections on file, the first dated 2024. Inspectors last stopped by on Apr 6, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
Across the inspection history, “in-use utensils, between-use storage” is the issue that surfaces most often, recorded two times.
Restaurants in Phoenix average 97, so Blue Hound trails the local norm. Overall, the inspection record reads well.
6
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked roasted pork and chicken in walk in fridge on cooling rack in internal temperatures ranging from 44-48°F. Person in charge stated both the pork and chicken were cooked the prior day before 4pm. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection
3-501.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed in-use ice scream scoop and bar utensils stored in room temperature stagnate water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
82
Jul 29, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed buttermilk (58'F) stored in ice bath at ambient room temperature on food prep table located in the kitchen. PIC stated establishment uses 4-hr time as a control for buttermilk, but observed time stamp missing. PIC stated item was brought out at 11am. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control
3-501.19(A1,B2,C2-3)
90
Apr 30, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed active warewashing at bar. Chemical warewashing machine at bar observed to be dispensing chlorine concentration of less than 50ppm. PIC inspected warewashing machine and stated sanitizer solution connection was in disrepair. PIC put a work order in at time of inspection. Chlorine sanitizer concentration shall be 50-100ppm. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC agreed to wash all food contact surfaces from the bar at the 3-compartment sink located in the kitchen. Unit shall not be used until it has been fixed. 2ND CONSECUTIVE VIOLATION
4-501.114(A-E)
In-use utensils stored improperly between uses
Inspector notes: Observed knife and spatula stored in between equipment at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
82
Feb 19, 2025
Food Advisory Inspection
No violations found.
100
Feb 5, 2025
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed chlorine sanitizing dishwasher in bar at 0ppm chlorine sanitizer with dishwasher being in use. All warewashing for the bar is to be done at either 3-comp sink or chemical warewashing unit located in the kitchen, until chemical warewashing unit at the bar has been fixed. Discussed with PIC ensuring that chlorine concentration is being monitored using appropriate test strips. Chlorine sanitizer solution shall be between 50-100ppm
4-501.114(A-E)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw beef items stored directly above cooked barbacoa, raw shrimp items stacked above cooked lobster meat, and raw fish items stored above aujus sauce in walk-in unit at time of inspection. 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. 3RD CONSECUTIVE VIOLATION
3-302.11(A1-2)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked sausages, butter balls, cooked jambalaya sauce, and cooked wings with no datemarking in walk-in unit. PIC stated all food items were made more than 24 hours prior to inspection and less than 7 days prior. All RTE/TCS foods were properly date marked 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)
3-501.17
67
Sep 17, 2024
Routine
3 critical violations. 3 corrected on site.
View 3 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed an employee garnish a dish with parsley using their bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was given to an employee at the time of inspection
3-301.11(B)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shrimp being stored over ready to foods such as corn in one of the coolers. Also saw raw calamari being stored in a shelf above other ready to eat foods in that same 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
3-302.11(A1-2)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed the following TCS foods being dated: in house salsa (9/7), butter mix (9/9), in house cream mix [(butter milk)(9/7)], and has [(cooked pork)(9/7)]. 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
3-501.18
64
Frequently Asked Questions
When was Blue Hound last inspected?
The most recent health inspection at Blue Hound on file is from Apr 6, 2026. The public record contains six inspections in total.
What is the most common violation at Blue Hound?
Across the inspection record, “in-use utensils, between-use storage” has been cited two times, more than any other issue at Blue Hound.
How does Blue Hound compare to other restaurants in Phoenix?
Blue Hound most recently scored 82 out of 100, which is lower than the Phoenix average of 97.
Has Blue Hound's inspection record improved over time?
Results have been roughly steady. Inspections at Blue Hound have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Blue Hound means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Blue Hound inspected?
Based on the inspection history on file, Blue Hound is inspected around four times per year on average.
Nearby Restaurants