Zipps Sports Grill
A+Cutting Edge7551 E Camelback Rd, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-05504
Score based on 11 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history12 on record
2026
Jun 16, 2026RoutinecleanA+
No County legal action will result from this inspection.No violations noted at time of inspection.
Mar 23, 2026RoutinecleanA+
No County legal action will result from this inspection.Discussed cook line monitoring.
2025
Nov 14, 2025RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.
Jul 14, 2025Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. Test strips obtained and proof sent electronically.
Jul 11, 2025Routine2 priority1 foundationC
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Reviewed labeling of chemical bottles and manual ware washing time frames.
Inspector's notes
Observed in use automatic dishwasher reading at 0ppm chlorine sanitizer concentration, after several cycles. Sanitizer bucket was empty - after bucket was replaced and machine primed, sanitizer still reading at 0ppm. Manager instructed to call for service and use 3 compartment sink until dishwasher is repaired and chlorine sanitizer reading at 50-100ppm as required. 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.
Inspector's notes
Observed container of cooked beef philly rolls with prep date of 7/4/25 in reach-in prep cooler on main line (past 7 day total discard date). Notified employees, and product was voluntarily discarded at time of inspection. 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). Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.
Inspector's notes
Observed establishment is using chlorine sanitizer for dishwasher and 3 compartment sink at the bar, but does not have chlorine test strips available. Provide proper test strips prior to re-inspection (7/22) - proof may be provided electronically. Corrective Action: Correct prior to re-inspection.
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4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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.
Mar 4, 2025RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.
2024
Oct 9, 2024RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.Discussed cross contamination between utensils.
Jul 9, 2024Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Reviewed time as control procedures. Discussed sprayer nozzles on mop sinks.
Inspector's notes
On the cook line, in the cooler under the expo window, observed cut lettuce at 55*F, bleu cheese at 48*F, and mozzarella sticks at 62*F. In the cooler by the pizza oven, observed cooked corn at 46*F, cooked black beans at 45*F, raw chicken skewers at 48*F, and raw chicken wings at 46*F. All foods were placed in units less than 4 hours prior. All foods were moved to walk in to cool.
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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. Predefined Comment: 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. Corrective Action: Corrected at time of inspection.
Apr 26, 2024Advisorynot scoredclean
Conducted onsite advisory visit for barrier exemption. At time of visit, establishment qualifies for outdoor barrier exemption. All documentation provided and will be entered into system. No County legal action will result from this inspection.Report emailed.
Jan 29, 2024RoutinecleanA+
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.Inspection report emailed. Notes: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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Cutting Edge A+,Food Manager Licenses: 1,Signer: Ryan M.
2023
Oct 25, 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.Inspection report emailed. Notes:Recommended adding an additional handwashing sink in the back food prep area.Award: Cutting Edge A+,Food Manager Licenses: 1,Signer: Justin G.
Jul 19, 2023Routine1 priority1 foundationall corrected on siteB°
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.Inspection report emailed. Notes:Discussed cooling methods for chili. 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Food Manager Licenses: 1,Award: Not Participating,Signer: Justin G.
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. In the cold holding prep units for raw chicken in the kitchen, observed raw chicken wings at 50*F, raw chicken skewers at 49*F, raw fish at 48*F, and mozzarella sticks at 49*F. All foods were placed in the unit at 1:30, 2 hours prior. Unit was holding at 48*F on inspectors min/max thermometer, while being used. Foods were placed in the walk in to cool. New foods were placed out. Establishment will utilize time as control for raw chicken. Lettuce and mozzarella sticks will be placed on ice to ensure they remain cold. Upon discussion, it was determined to be a verification problem. Temperatures were taken during times of little use. While during heavy use, the fridge was unable to hold at the lower temperature. Management should verify fridges and TCS foods remain in temperature during heavy use. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. At time of inspection, Cold holding prep unit used for raw chicken near the fryer was holding at 48*F. In order to ensure cold holding foods are kept at a proper temperature, cold holding units used for TCS foods must be kept at 41*F or below. Manager will utilize ice and time as control until unit is repaired. 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 →