Dickey's Barbecue
Last inspected: Apr 8, 2026
52
Score
Going back to 2024, Dickey's Barbecue has seven inspections in the public record. On Apr 8, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around four violations per visit versus roughly one violation earlier in the record.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged four times.
Dickey's Barbecue's latest score of 52 falls below the Gilbert average of 96. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 8, 2026
Routine
2 critical violations. 2 major violations. 3 minor violations. 4 corrected on site.
View 7 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed sanitizer at 3 compartment sink in bar area had a concentration of 0ppm for quat ammonia. Until inspection, notice that the bottle was completely empty of quat ammonia. Per PIC, the establishment is out of quat at the moment and is waiting for the next delivery of the bottle. Establishment had bleach on site and had PIC re-make the sanitizer solution with bleach. After the solution was made with bleach and water, the sanitizer had a proper concentration of 50-100ppm for sanitizing food contact surfaces. A chemical sanitizer like quat ammonia, must have a concentration between 150-200ppm for sanitizing food contact surfaces
4-501.114(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked turkey, chicken, ribs, and sausage with an internal temperature range of 118F-130F. Per PIC, all the food items are from the night prior to the inspection. All TCS foods improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. (2nd consecutive violation)
3-501.16(A)(1)
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: At time of inspection, observed hotbox, near the fryers, with a maximum ambient air temperature 121.6F, maintaining TCS foods below 135F at time of inspection. The facility has other hot holding units for storage of TCS food to continue operating. Establishment will discontinue use of the hotbox until it can be repair or replaced. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above
4-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed wet whole potatoes sitting in the basin of the hand wash sink near the hot box. Per PIC, the hand wash sink is used to wash potatoes. Explained to PIC, that a hand wash sink can only be used as a hand wash sink and to use the prep sink to wash potatoes and only vegetables. PIC had employee remove the potatoes at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
5-205.11
Lighting not sufficient for food or utensil handling areas
Inspector notes: Observed walk-in lightbulb flickering and would not stay on at length. Replace lightbulb in the walk-in so that there may be sufficient lighting when working in a food establishment. At least have a distance of 75 cm (30 inches or 10-foot candles) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning
6-303.11
No certified food protection manager
Inspector notes: Observed no CFPM on site at 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)
Physical facilities not cleaned at required frequency
Inspector notes: Observed dirt, dust, and grease throughout the kitchen, and floor drains. Also observed grease on all the handles throughout the establishment. 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
52
Nov 3, 2025
Reinspection
No violations found.
100
Oct 22, 2025
Routine
1 critical violation. 3 major violations. 2 minor violations. 3 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked beef with internal temperature between 127 and 130 degrees Fahrenheit in a hotbox under the service counter. Employee moved food to another hotbox to reheat to 165 degrees at the time of inspection. TCS foods holding hot, shall be at 135 degrees F or above
3-501.16(A)(1)
No written procedures for vomiting or diarrheal events
Inspector notes: Observed establishment had no bodily fluid clean up procedures or kit. Procedures shall be available for bodily fluid clean up to ensure sanitary procedures for employees and to keep customers safe
2-501.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed wrapped portions of cheese in the walk in refrigerator without a date mark. Employee was unsure of when cheese was opened and discarded portioned cheese at the time of inspection. TCS foods shall be date marked for the day they are opened and then discarded after 6 days
3-501.17
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed can opener with dried debris. Employee washed can opener at the time of inspection. Wash can opener after each use to ensure it is clean to sight and touch
4-601.11(A)
No certified food protection manager
Inspector notes: Observed PIC without food manager certificate. A certified food protection manager shall be present in the establishment whenever it is open and operating
2-102.12(A)
Lighting not sufficient for food or utensil handling areas
Inspector notes: Observed walk in refrigerator with insufficient lighting. Lightbulb was flickering and would not stay on. Have light repaired to provide adequate lighting to ensure the safe disposition of the food
6-303.11
58
Aug 19, 2025
Routine
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: Observed no certified food manager in establishment at the time of inspection. Per employee, the certified food manager had to run items to another location. A certified food manager shall be present in the establishment whenever it is open and operating
2-102.12(A)
Lighting not sufficient for food or utensil handling areas
Inspector notes: Observed light in the walk in refrigerator was flashing on and off. Increase lighting for employees to be able to observed ingredients in the walk in refrigerator
6-303.11
90
Apr 21, 2025
Routine
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: Observed no food protection manager present in establishment while open and operating. A certified food protection manager shall be present in the establishment whenever it is open and operating
2-102.12(A)
Equipment material allows contamination or unsafe migration
Inspector notes: Observed spatulas with pieces missing. PIC discarded at the time of inspection. Discussed with PIC about how these could break off into the food or harbor bacteria in the crevices. Food contact surfaces should be smooth and easily cleanable to prevent microbial growth
4-101.11(B-E)
90
Dec 9, 2024
Routine
No violations found.
100
Sep 16, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Dickey's Barbecue last inspected?
The most recent health inspection at Dickey's Barbecue on file is from Apr 8, 2026. The public record contains seven inspections in total.
What is the most common violation at Dickey's Barbecue?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Dickey's Barbecue.
How does Dickey's Barbecue compare to other restaurants in Gilbert?
Dickey's Barbecue most recently scored 52 out of 100, which is lower than the Gilbert average of 96.
Has Dickey's Barbecue's inspection record improved over time?
No. Recent inspections at Dickey's Barbecue have averaged around four violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Dickey's Barbecue means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dickey's Barbecue inspected?
Based on the inspection history on file, Dickey's Barbecue is inspected around four times per year on average.
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