The Phoenician Resort
A+Cutting Edge6000 E Camelback Rd, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-02951
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 history10 on record
2026
Jul 15, 2026RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Predefined Comment: No violations noted at time of inspection. Discussed deli slicer cleaning procedures.
Apr 9, 2026Routine2 priority1 foundationall corrected on siteC
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Inspector's notes
Observed food employee place raw chicken on the grill with gloved hands. Then without first washing their hands observed employee change gloves and scoop ready to eat sauces into ramakins.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Hands must be washed between working with raw animal foods and ready to eat foods. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff a policy issue, which resulted in the violation. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a pitcher of water stored in the basin of the handwashing sink on the hot line. Handwashing sinks may only be used for handwashing. Facilities must be maintained in a condition that promotes handwashing. The pitcher was removed from the sink at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.
Inspector's notes
In the prep refrigerators throughout the hot line observed chopped cabbage/50°F, cooked beef/48°F, cooked pork/49°F, sliced cheeses/50°F, sliced tomatoes/ 46°F, sliced deli ham/ 47°F, sliced deli turkey/47°F, sour cream/47°F, shallot jam/ 47°F, raw salmon/47°F, and raw beef/47°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the person in charge it was determined all TCS foods were within safe time parameters. TCS foods returned to alternative cold holding equipment at time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff a policy issue, which resulted in the violation. 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.
2025
Nov 3, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.Discussed bar menu.Discussed ice cream scoops.
Inspector's notes
Observed dish machine in bar area that tested 0ppm with chlorine test strips. After several attempts at trying to prime machine it still measured 0ppm. Chef called for service a time of inspection. Chef instructed staff to use other dish machine until this one can be repaired. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.
Jun 23, 2025Routine1 priority1 coreB
No County legal action will result from this inspection.Discussed menu. Discussed date marking.
Inspector's notes
Observed high temperature dish machine that measured 147*F with inspector probe thermometer. Chef called for service at time of inspection. Discussed with Chef that a high temperature dish machine should be maintained at 160*F or higher. 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.
Inspector's notes
Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.
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4-101.19 - Core: Nonfood-Contact Surfaces
Jan 13, 2025Routine1 priority1 coreB
No County legal action will result from this inspection.Discussed date marking. Discussed fan guard cleaning frequency.
Inspector's notes
Observed dish machine in bar area that measured 0ppm with chlorine test strips. The person in charge called for service at time of inspection. Discussed with the person in charge that the dish machine should measure between 50-100ppm with chlorine test strips. 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.
Inspector's notes
Observed beam in dish room that has been repaired with dry wall. The drywall is exposed. Discussed with the person in charge that all wall should have a smooth cleanable surface. Corrective Action: Correct prior to next routine inspection.
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6-201.18 - Core: Walls and Ceilings, Studs, Joists, and Rafters
2024
Nov 18, 2024Routine1 priority1 coreB
No County legal action will result from this inspection.Discussed air gaps.Discussed cutting boards.
Inspector's notes
Observed cold table in salad station with an ambient temperature of 46*F. TCS items in cooler included cooked salmon pieces, Caesar salad dressing, fresh burrata cheese, diced chicken, chopped lettuce & spring greens, cooked pepper mix, & sundried tomato mix. Measured with inspector probe thermometer the products measured between 46-47*F. All product was voluntarily discarded at time of inspection. Discussed with Chef that all refrigeration should be maintained at 41*F or below when cold holding TCS products. 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.
Inspector's notes
Observed portion of support beam/plumbing distribution beam in dish room with damaged drywall and FRP. Chef stated that there had been a leak and it was necessary to remove drywall and FRP to repair. Discussed with Chef that all structures should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.
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6-201.18 - Core: Walls and Ceilings, Studs, Joists, and Rafters
Sep 4, 2024Routine1 priority1 coreB
Predefined Comment: No County legal action will result from this inspection.Discussed asterisks on menu.
Inspector's notes
Observed cooler table in salad prep area with an ambient temperature of 55*F. Cooler contained sliced tomatoes, cherry tomatoes, variety of cut lettuces, and smoked salmon. Staff member stated that the products were stocked an hour earlier during the change over from breakfast to lunch. Measured with inspector probe thermometer the temperatures of the products measured 50*F-55*F. Chef had staff move all product back to walk-in cooler to bring back down to 41*F at time of inspection. Chef called for service at time of inspection. Discussed with Chef that all refrigeration should be maintained at 41*F or below when cold holding. 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.
Inspector's notes
Observed mop sink with damaged caulking around the top of the basin. Discussed with the person in charge that the sink should be sealed to the wall to prevent water damage. The surface should be smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.
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6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed
Feb 12, 2024Routine1 foundation1 coreB
This establishment is on the Cutting Edge of food safety and was awarded a B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: B,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Rebecca Tillman
Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed 3 spray bottles throughout the kitchen with no identifying label on the bottle. Chef voluntarily discarded at time of inspection. Discussed with Chef that all containers containing any type of substance should be labeled at all times. Correct By: Corrected At Time Of Inspection
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed water leak under hand wash sink in dessert prep area. Chef put in maintenance order at time of inspection. Discussed with Chef that all equipment should be maintained in good working order. Correct By: Correct Prior To Next Routine Inspection
2023
Oct 27, 2023Routine1 priorityall corrected on siteB
This establishment is on the Cutting Edge of food safety and was awarded a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: B,Food Manager Licenses: 1,Signer: Rick Boyer
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 raw salmon portions panned on a speed rack that were stored above ready to eat asparagus and ready to eat cream cheese. Chef removed salmon and stored properly at time of inspection. Discussed with Chef that all raw proteins should not be stored above ready to eat foods. 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 →