North Restaurant
B°15024 N Scottsdale Rd, Scottsdale 85254-2182
Food Establishment - Eating & Drinking · Permit FD-06441
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history8 on record
2026
Apr 21, 2026Routine1 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Metal paneling below/behind warewashing area are peeling up and separating, creating large gaps in walls. Please repair paneling and ensure facility is maintained in good repair. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Inspector's notes
Observed 2 covered plastic containers of tomato sauce stacked in walk-in cooler, items measured 72-76 degrees F. Person in charge said they had been cooked nearly 2 hours prior. Items were transferred to a shallow container and put in the blast chiller at time. Please ensure food items are cooled in shallow, uncovered containers until they reach 70 degrees F in no more than 2 hours, and 41 degrees F in no more than a total of 6 hours. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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.
2025
Sep 5, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Discussed handwashing sinks accessibility and adequate number of handwashing sinks. The sink near the pizza oven is not being used at this time.
May 27, 2025Routine2 priority1 coreall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed a chef place raw salmon on the grill with gloved hands. Then, without washing their hands observed the chef change their gloves and continue food preparation with ready to eat foods (cooked pasta/ sauces).
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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, changing tasks, and when switching between working with raw food and working with ready to eat food. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
In one of the drawer coolers on the cook line observed a small plastic container of raw chicken stored in a large container with raw ground beef. Observed a small portion of the raw chicken hanging over the edge of small container directly above the raw beef. No overhead contamination observed.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a covered plastic container of giardiniera/67°F made onsite cooling in the walk in cooler. After discussion with the person in charge it was determined the giardiniera had been cooling for an hour.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Predefined Comment: 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. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.
Jan 30, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed uncovered bread on top of the bread station near the patio entrance. Observed customer seated directly next to the bread station so the bread was within reach. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. The bread was covered with a clean linen at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-306.11 - Priority: Food Display-Preventing Contamination by Consumers. 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.
2024
Sep 16, 2024Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed 4 hour time as a control procedures with the PIC. Discussed services animals in food establishments with the PIC.
Inspector's notes
Observed multiple containers of sliced butter held at room temperature at the bread station. Internal temperature of the butter was 74°F.
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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. After discussion with the person in charge it was determined the butter was removed from temperature control and placed at the bread station at 11 AM. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.
May 16, 2024Routine1 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.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 602-506-6824Award: Not Participating,Food Manager Licenses: 1,Signer: Derick L
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 a container of raw unpasteurized shelled eggs stored directly above a container of house made tiramisu syrup in the desert cooler. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The eggs were moved to a lower shelf of the prep cooler. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Observed a large plastic container over 12 inches deep of marinara sauce cooling in the walk-in cooler. Internal temperature of the marinara sauce was 69ºF. According to the person in charge the sauce is prepared from canned tomatoes and had been cooling since 11 AM. TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. Acceptable cooling methods include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, and adding ice as an ingredient. The marinara sauce was split into smaller portions, placed in pans less than 4 inches deep, and placed back in the walk-in cooler at time of inspection. Correct By: Corrected At Time Of Inspection
Feb 20, 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.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 602-506-6824Award: Not Participating,Food Manager Licenses: 1,Signer: Adrian G
2023
Oct 12, 2023Routine2 coreall corrected on siteA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed bread station requirements with the person in charge. 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)Award: Not Participating,Food Manager Licenses: 1,Signer: Brodie M
Core-6-202.15, C: Outer Openings, Protected At time of inspection observed multiple patio doors kept open. No effective means to protect outdoor opening from pests were observed. Please keep outdoor openings closed unless the outdoor openings are protected against the entry of pests. Outer entrances were closed at time of inspection. Discussed ways outer openings can be protected such as air curtains, screens, or other effective means. Correct By: Corrected At Time Of Inspection
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a chef's knife stored in-between two prep coolers at time of inspection on the main cook line. Knives, spatulas, etc., shall not be stored between a wall and table or between pieces of equipment between uses. Please store equipment in a clean and dry place between use. The knife was removed from the crevice between the prep coolers are 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 →