Tutti Santi Ristorante Italiano
A6339 E Greenway Rd, Scottsdale 85254
Food Establishment - Eating & Drinking · Permit FD-05277
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 20, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.
2025
Dec 1, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.Discussed monitoring TCS foods held in ice baths with the person in charge.
Inspector's notes
No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Establishment's CFPM was not onsite at time of inspection. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Aug 11, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
Apr 21, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed blue cheese olives storage/preparation with person in charge.
Inspector's notes
Observed a chef crack an unpasteurized raw shelled egg and handle raw fish with gloved hands. Observed chef change gloves, continue food service work, open prep coolers, and touch food equipment handles without first washing hands.
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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: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
2024
Dec 10, 2024Routine1 priority1 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed a container of cooked scalloped potatoes, a container of cooked risotto, and a container of bolognaise sauce in the walk in cooler with no date mark. Observed multiple containers of cooked pasta with 11/9 date mark in the walk in cooler. According to the person in charge the scalloped potatoes were cooked on Saturday, (12/7) and the risotto and bolognaise sauce were cooked on Sunday (12/8). According to the person in charge the pasta was cooked on 12/9.
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3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
At the mop sink faucet equip with Atmospheric Vacuum Breaker (AVB), observed a hose with an attached shut-off type spray nozzle under continuous pressure.
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PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law Predefined Comment: Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. AVB are not designed to withstand constant pressure and may fail to prevent backflow. Advised PIC to disconnect hose while not in use and reconnect as needed. PIC disconnected the sprayer nozzle at the time of inspection. Corrective Action: Corrected at time of inspection.
Sep 11, 2024Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed dishwasher handle and load dirty dishes into the dish machine. Dishwasher then rinsed their hands in the three compartment sink, and then began to put away clean dishes.
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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 procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Handwashing should be completed at handwashing sinks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed food worker slicing and handling bread with their bare hands and placing bread in bread baskets.
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PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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 preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Discontinue bare hand contact with ready to eat foods. Predefined Comment: RTE food that was contacted by bare hands was voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a dirty spatula in the basin of the handwashing sink in the kitchen next to the prep cooler. Handwashing sinks shall be Maintained so they are accessible at all times and not used for other purposes than handwashing.
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Repeat Violation 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. The spatula was sent moved to the ware washing area to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection, Repeat Violations: 2nd.
Apr 19, 2024Routine1 priority2 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. On July 1st, 2023, the Environmental Services Department began 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,-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)-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 an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Signer: Leonardo Zacchino,Food Manager Licenses: 1,Award: Not Participating
Priority Foundation-5-205.11, Pf: 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. Observed a pan and scoop stored in the basin of the handwashing sink on the main cook line. Handwashing sinks shall be maintained so they are accessible at all times. Handwashing sinks may not used for other purposes than handwashing. The pan and utensil were moved to the dish machine at time of inspection to be washed rinsed and sanitized. Discussed handwashing sink usage with the chef. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed garlic and oil mixture/57°F held at room temperature across from the salad station. Observed an open container of blue cheese olives/ 69°F stored on counter of the bar. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. After discussion with the chef and bartenders it was determined the garlic + oil mixture and blue cheese olives were within safe time paramaters. The garlic mixture and olives were moved to the reach in coolers at time of inspection. Correct By: Corrected At Time Of Inspection
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a can of aerosol pesticide (RAID) in the kitchen's office at time of inspection. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils shall be allowed in a food establishment. The chef discarded the pesticide at time of inspection. Pesticides may only be applied by a certified applicator. Correct By: Corrected At Time Of Inspection
2023
Dec 6, 2023RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: 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 or call 602-506-6824Signer: Leonardo Z,Food Manager Licenses: 1,Award: A
Aug 30, 2023Routine1 priority1 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: 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 or call 602-506-6824Signer: Oscar Z,Food Manager Licenses: 0,Embargo Lbs: 2,Award: Not Participating
PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. In the prep cooler across from the grill observed cooked pappardelle pasta in a covered container more than 4 inches deep with an internal temperature of 48F. According to the chef, the pasta was cooked last night and has not been moved since. Other TCS foods in the prep cooler were 41F or less. Cooked TCS foods shall be cooled from 135F to 70F within 2 hours and cooled from 70F to 41F within 4 hours. The pappardelle pasta was discarded at time of inspection. Discussed cooling methods with the chef. Correct By: Corrected At Time Of Inspection
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage In the kitchen observed a chef knife, ice cream scoop, and other utensils stored in a pitcher of water with a temperature of 86F. When not in use, utensils shall not be left in standing water or left in water that is not 135F or hotter. The pitcher was emptied 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 →