Troon Golf & Country Club
A°25000 N Windy Walk Dr, Scottsdale 85255
Food Establishment - Eating & Drinking · Permit FD-00613
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history9 on record
2026
May 5, 2026RoutinecleanA°
No County legal action will result from this inspection.Reviewed consumer advisory. No violations noted at time of inspection.
Feb 10, 2026Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Discussed cooling procedures, menu consumer advisory, and employee cafeteria.
Inspector's notes
In the bar, observed in use high temp dishwasher reaching maximum temperature of 146F in the final rinse. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Staff to use other available kitchen dishwasher until the unit is repaired and sanitizing properly. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
2025
Sep 30, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jun 10, 2025Routine2 priorityall corrected on siteC°
No County legal action will result from this inspection.
Inspector's notes
Observed turkey chili at 120°F at hot holding unit at front of kitchen. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, chili was placed in hot holding unit at 11am. PIC rapidly heated the chili at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Observed prep table opposite of the cookline with cut cheese, lettuce, tomato measured to be 50-60°F, 54°F, and 50°F respectively. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, food had been placed in the prep table at 11am. Cheese at 60°F was voluntarily thrown out by PIC. Cheese, lettuce, and tomato under 60°F was placed in walk-in freezer to rapidly cool. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Jan 15, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
2024
Oct 30, 2024Routine1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no paper towels at front hand sink on expo line.
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6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: 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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Jun 4, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed at time of inspection On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Corey B.
Feb 14, 2024Routine1 priority1 foundation1 coreB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed at time of inspection On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Jim Tharp
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.... Observed cooked pork on lowest shelf in walk in cooler under raw salmon and tuna. Person in charge informed ready to eat cooked foods shall be stored above raw foods. Person in charge moved cooked pork above raw foods at time of inspection. Correct By: Corrected At Time Of Inspection
Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed two spray bottles without a label, one with a clear liquid inside and one with a yellow liquid inside. Person in charge informed all Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge labeled containers at time of inspection. Correct By: Corrected At Time Of Inspection
Core-3-501.13, C: Thawing... Observed raw tuna in ROP packaging fully thawed in walk in cooker. Keeping REDUCED OXYGEN PACKAGED (ROP) fish that bears a label that it is to be kept frozen until time of use in its ROP packaging in the thawed state. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Person in charge removed fish from packaging at time of inspection. :
2023
Nov 15, 2023Routine2 foundationB°
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report Emailed at time of inspection On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: Jim Tharp
Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source... Observed shell stock tags for oysters from the last 90 days a without date when the last Shellstock was sold from each container. Informed person in charge Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty and the date when the last Shellstock from container is sold or served shall be recorded on the tag or label. Person in charge was given information on maintaining identification of Shell stock. Correct By: Correct Prior To Next Routine Inspection
Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.... Observed metal strainer used for pasta sauce with large dents and cracks to rim and organic matter in cracks of strainer. Person in charge was informed that food contact surfaces shall be easily cleanable. Person in charge discarded strainer at time of inspection. Correct By: Corrected At Time Of Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →