Bullocks Cocktails
Last inspected: Apr 22, 2026
67
Score
Bullocks Cocktails appears in inspection records four times, starting in 2024. On Apr 22, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Across the inspection history, “cleaning, frequency and restrictions” is the issue that surfaces most often, recorded three times.
Compared to other Phoenix restaurants (averaging 97), there's room to close the gap. The record is unremarkable in either direction.
4
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 22, 2026
Routine
3 major violations. 2 minor violations. 1 corrected on site.
View 5 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no soap at bar and kitchen bathroom handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided soap for handwash sinks at time of inspection
6-301.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed menu without disclosure/special symbol and reminder/statement that raw/undercooked proteins may increase risk of foodborne illness. Per PIC, shrimp options may be served raw/undercooked to customers. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and shall contain an approved disclosure method and reminder statement. Establishment shall add consumer advisory statement and special symbol on each menu to every food item on that can be served raw/undercooked prior to re-inspection on 5/5/26
3-603.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed 51.9°F ambient air temperature, per min/max thermometer of kitchen prep cooler lower compartment. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. Establishment shall repair prep cooler such that it maintains TCS foods at 41°F or below prior to re-inspection on 5/5/26
4-301.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of food debris beneath bar equipment, along sides/handles of cookline equipment, and hood vent covers. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed limiting pest attractants to prevent and deter entry of pests
6-501.12
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
67
Nov 26, 2025
Routine
1 critical violation. 1 major violation. 3 minor violations. 3 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked chicken wings inside walk-in cooler with 47°F internal temperature, per probe thermometer. Per PIC, chicken wings were cooked day prior to inspection, stored directly into walk-in cooler, and then were not temperature checked until time of inspection. Cooked TCS foods shall 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 cooked chicken wings improperly cooled were discarded by PIC at time of inspection
3-501.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at bar handwash sink, kitchen handwash sink, kitchen bathroom handwash sink, women's bathroom handwash sink, and dishwashing area handwash sink. Observed no soap at dishwashing area handwash sink and kitchen bathroom handwash sink. Observed dishes stored in bar handwash sink and kitchen handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided soap and paper towels for handwash sinks at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
6-301.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed ice scoop stored between ice machine and wall of establishment. In-use utensils shall 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 shall be stored above the surface of the food. In-use ice scoop was properly stored at time of inspection
3-304.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of food debris along floor behind ice machine, beneath bar equipment, along sides/handles of cookline equipment, and floor of walk-in cooler. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed limiting pest attractants to prevent and deter entry of pests
6-501.12
No certified food protection manager
Inspector notes: Observed no certified food protection manager onsite during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
67
May 2, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed bare hand contact with ready-to-eat (RTE) carrots. Wash hands per code and shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat foods with the person-in-charge (PIC). Bare hand contact is not approved with RTE food items
3-301.11(B)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no hand drying provision at kitchen handwash sink. 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. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed can of insecticide spray in room adjacent to 3-compartment sink. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.11
Plumbing system not maintained in good repair
Inspector notes: Observed leak from plumbing behind ice machine. All plumbing must be maintained in good repair at all times. Must plumbing behind ice machine to a state of good repair prior to next routine inspection
5-205.15(B)
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of food debris and dust along floor underneath 3-compartment sink, along floor underneath bar counter, behind ice machine, and in between equipment in hallway behind bar. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
64
Aug 21, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
No soap available at handwashing sink
(corrected on site)
Inspector notes: There was no hand soap near any of the hand washing sinks in the kitchen or the men's restroom. PIC 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. Corrected at time of inspection
6-301.11
90
Frequently Asked Questions
When was Bullocks Cocktails last inspected?
The most recent health inspection at Bullocks Cocktails on file is from Apr 22, 2026. The public record contains four inspections in total.
What is the most common violation at Bullocks Cocktails?
Across the inspection record, “cleaning, frequency and restrictions” has been cited three times, more than any other issue at Bullocks Cocktails.
How does Bullocks Cocktails compare to other restaurants in Phoenix?
Bullocks Cocktails most recently scored 67 out of 100, which is lower than the Phoenix average of 97.
Has Bullocks Cocktails' inspection record improved over time?
Results have been roughly steady. Inspections at Bullocks Cocktails have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bullocks Cocktails means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bullocks Cocktails inspected?
Based on the inspection history on file, Bullocks Cocktails is inspected around two times per year on average.
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