The Bar
Last inspected: Apr 20, 2026
64
Score
Inspectors have visited The Bar six times, with records going back to 2024. Inspectors last stopped by on Apr 20, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around two violations compared to roughly four violations earlier on.
The pattern that stands out is “certified food protection manager”, which has been cited four times.
Restaurants in Phoenix average 97, so The Bar trails the local norm. The record is unremarkable in either direction.
6
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 20, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 1 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked French fries in pre-portioned bags in prep cooler with an internal temperature of 47°F. PIC stated they were prepared the night prior to inspection. 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
Backflow prevention air gap not adequate
Inspector notes: Observed pipe in floor drain under three-compartment sink. An air gap must be present on water supply lines and be at least one inch above the flood rim of the floor drain
5-202.13
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed no consumer advisory on menu that offers burgers cooked to order. Establishment's par-cooking of chicken requirements also state they will have a consumer advisory on menu. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection
3-603.11
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager certificates onsite 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)
64
Nov 21, 2025
Routine
No violations found.
100
May 23, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No employees present during the inspection could provide Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
May 13, 2025
Routine
4 major violations. 2 minor violations. 3 corrected on site.
View 6 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed blanched fries and cooked chicken wings cooling in bus tubs at ambient temperature at internal temperatures of 65-95F degrees Fahrenheit. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per employee, fries were blanched and portioned to cool less than 2 hours prior to inspection and chicken less than 1 hour. Items were moved to reach-in freezers to cool rapidly. Inspector verified temperatures
3-501.15(A)
Sanitizer test kit not available
Inspector notes: Establishment does not have test strips available for lactic acid sanitizer installed at 3-compartment sink chemical dispenser. Please ensure test strips are available for all sanitizers used for food contact surfaces. Establishment agreed to manually wash dishes with chlorine sanitizer solutions, for which they do have test strips, until lactic acid test strips are obtained or the establishment switches to a sanitizer for which they have the corresponding test strips
4-302.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Only hand washing sink in kitchen was completely blocked by various boxes of food and single-use containers during inspection while cook was preparing food. Hand washing sinks must always be accessible for employee use. Employee moved boxes during inspection to correct
5-205.11
Non-Continuous Cooking of Raw Animal Foods: Documentation
Inspector notes: Establishment has written non-continuous cooking policy posted for chicken wings but has not been documenting initial heating temperatures, cooling times, final cooking temperatures, and corrective actions. Ensure that this information is documented consistently as part of the Non-Continuous Cooking procedure approved by the Department
3-401.14(F)
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed buildup of white fuzzy organic matter on the dispensing portion of a "gun"-style soda dispenser at the bar. Food contact surfaces of non-TCS foods should be cleaned at least every 24 hour or often enough to be kept clean to sight and touch. Person in charge (PIC) removed, washed, and sanitized nozzle during inspection to correct
4-602.11(E)
No certified food protection manager
Inspector notes: No employees present during the inspection could provide Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
61
Dec 13, 2024
Reinspection
No violations found.
100
Dec 3, 2024
Routine
1 critical violation. 3 major violations. 2 minor violations. 2 corrected on site.
View 6 violations
Cross connection present or not corrected
(corrected on site)
Inspector notes: Hose with spray nozzle was installed at mop sink faucet during inspection while system was pressurized. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed hose during inspection to correct
5-205.12(A)
Non-Continuous Cooking of Raw Animal Foods: Documentation
Inspector notes: At time of inspection, establishment is conducting non-continuous cooking of chicken wings. Per person in charge (PIC), chicken wing initial cook begins in the fryers and wings are moved to grill for grill marks. Per PIC, cooking temperature after this process is typically 150F as measured with internal thermometer and wings are then cooled down. After orders are placed, par-cooked wings are cooked to at least 165F. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Developed initial draft par-cooking process with PIC and provided non-continuous cooking log via e-mail. Inspector will follow up - if wings will be fully cooked to 165F prior to cooling down, no additional documentation is required
3-401.14(F)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed par-cooked chicken wings cooling at 91F in stacked, covered deep (greater than 4") containers in reach-in refrigerator. Per PIC, 1 hour had passed since cooling process began for wings. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC removed lids and rearranged containers during inspection to correct. Inspector verified temperature
3-501.15(A)
Sanitizer test kit not available
Inspector notes: Establishment could not provide test strips for quaternary ammonium (quat) sanitizer used at 3-compartment sink or chlorine test strips for mechanical dishwasher during inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
No certified food protection manager
Inspector notes: Person in charge (PIC) during inspection does not have Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided current list of accredited providers via e-mail
2-102.12(A)
Physical facilities not cleaned at required frequency
Inspector notes: Observed significant buildup of grease and food residue behind cook line equipment on wall and floor. 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
58
Frequently Asked Questions
When was The Bar last inspected?
The most recent health inspection at The Bar on file is from Apr 20, 2026. The public record contains six inspections in total.
What is the most common violation at The Bar?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at The Bar.
How does The Bar compare to other restaurants in Phoenix?
The Bar most recently scored 64 out of 100, which is lower than the Phoenix average of 97.
Has The Bar's inspection record improved over time?
Yes. Recent inspections at The Bar have averaged around two violations per visit, down from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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