Buck & Rider
Last inspected: Mar 31, 2026
74
Score
Buck & Rider, located at 3150 E Ray Rd in Gilbert, AZ, had a moderate risk inspection on March 31, 2026, with a score of 74. This inspection identified one critical, one major, and one minor violation, including issues with warewashing equipment, sanitization, and food cooling methods. Across six scored inspections, Buck & Rider has predominantly received medium-risk ratings.
6
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 31, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
74
Nov 19, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
70
Jul 30, 2025
Routine
3 critical violations. 2 major violations. 5 corrected on site.
52
Apr 16, 2025
Routine
3 major violations. 2 minor violations. 3 corrected on site.
67
Dec 13, 2024
Routine
No violations found.
100
Sep 6, 2024
Routine
1 critical violation. 1 corrected on site.
86
Violations — Mar 31, 2026 Inspection
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Middle indoor bar dish washer at 0ppm for sanitizer. manager placed a work order. manager will use the other dishwashers, low temp, till unit serviced. please ensure low temp chlorine sanitizer indicates 50-100 ppm
4-501.114(A-E)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed multiple chemical bottles in use, filled. No Identification label, some in the kitchen, some in the outdoor bar. manager removed all unmarked chemical bottles. please ensure chemicals spray bottles are properly labeled
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Some cooling strategies reviewed. noted in 2 food prep. reach-in cooler, pans of sliced cheese, overfilled at 55 deg f . in another cooler, sauteed garlic at 49-53 deg f . showed kitchen PIC. manager removed excess food. suggested to use walk-in cooler or ice bath strategies to ensure 41 deg f reached/maintained after preparing tcs food
3-501.15(B)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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