Arena Sports Grill
A6245 E Bell Rd, Scottsdale 85254
Food Establishment - Eating & Drinking · Permit FD-07365
Score based on 10 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
Jun 15, 2026Routine1 coreall corrected on siteA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Employees purse stored on top and in touch with the lids of container of shredded cheese. PIC removed the personal item of employee and stored in a designated area away from food and food contact surfaces. Corrective Action: Corrected at time of inspection.
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2-401.11 - Core: Eating, Drinking, or Using Tobacco
Mar 12, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
2025
Aug 22, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Reviewed service invoice dated 8/15/25 for the prep refrigerator. Observed minimum temperature of prep refrigerator with inspector's min/max thermometer at 39.2°F.
Aug 11, 2025Routine3 priority1 foundation1 coreD°
Predefined Comment: No County legal action will result from this inspection.Establishment was low on chlorine test strips at time of inspection. Discussed ordering more test strips with the PIC. Discussed increasing cleaning frequency for the ice machine and frozen margarita machines.
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. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Establishment's CFPM was not onsite today. 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 bartender place lime wedges in a beverage with their bare hands.
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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. Instructed bartender to utilize utensils or single use gloves when handling ready to eat foods. Predefined Comment: RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed the low temperature chlorine sanitizer dishwasher with chlorine concentration of 0 ppm after final rinse in the kitchen. Observed dishes in the machine at time of inspection. It was determined that the sanitizer bottle feeding the machine was empty. PIC replaced the empty bottle with a new one and primed the machine several times until it yielded a concentration between 50-100 ppm. Please ensure chlorine sanitizer is maintained at proper concentration of 50-100 ppm using test strips. Advised person in charge to check chlorine levels daily to ensure dishes are being sanitized. 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 cooked portioned pastas/46°F, raw beef/48°F, and raw chicken/47°F, sliced American cheeses/ 49°F in the upper portion of the prep refrigerator across from the flat top grill. Observed spinach dip/47°F, queso dip 46°F, stuffed mushrooms/ 54°F in the bottom portion of the prep refrigerator across from the flat top grill.
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Repeat Violation 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. After discussion with the chef it was determined all TCS foods were within safe time parameters. 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. Repeat Violation: 2nd.
Inspector's notes
Ambient temperature of the prep refrigerator across from the flat top used to hold assorted TCS foods (see violation #22) observed with minimum ambient temperature of 47.3°F using inspector's min/max thermometer.
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4-301.11 - Priority Foundation: 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. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Instructed chef to discontinue use of prep refrigerator to store TCS foods until it maintains 41°F or below. Corrective Action: Correct prior to re-inspection.
May 8, 2025Routine1 priority1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed dried ice-cream residue on the stirring rods of the freestanding milkshake machine. After discussion with the person in charge it was determined the milkshake machine was not used today. Equipment food contact surfaces and utensils shall be clean to sight and touch. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between use and storage. The person in charge moved the milkshake machine to the ware washing area to be cleaned/ sanitized at time of inspection. Corrective Action: Corrected at time of inspection.
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4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 cooked portioned pastas/ 50°F, raw beef/ 47°F, sliced American cheeses/ 47°F, and chopped lettuce/ 46°F in the upper portion of the prep refrigerator across from the flat top grill.
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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. After discussion with the person in charge it was determined all TCS foods were within safe time parameters and were in the prep cooler since 11AM. 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.
Jan 6, 2025Routine1 priority1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed a container of strawberries in the walk in cooler and another container of strawberries in the reach in cooler across from the pizza oven each with white organic matter growth.
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PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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. Predefined Comment: All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed residue and food debris in the interior of glass chillers at the bar.
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4-602.13 - Core: Nonfood Contact Surfaces Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean glass chillers prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.
2024
Aug 5, 2024Routine1 priority1 foundation1 coreB°
Inspector's notes
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.
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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 Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
At the burger +pasta prep cooler, observed house prepared salsa/45°F, cooked beef/ 48°F, raw beef/ 45°F, cooked pasta/46°F, queso/ 45°F, raw chicken/ 46°F, cooked chicken/ 47°F, meatballs/ 48°F, chopped lettuce/46°F, sliced cheese/48°F. At the burger +pasta prep cooler, observed house prepared salsa/45°F, cooked beef/ 48°F, raw beef/ 45°F, cooked pasta/46°F, queso/ 45°F, raw chicken/ 46°F, cooked chicken/ 47°F, meatballs/ 48°F, chopped lettuce/46°F, sliced cheese/48°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 all TCS foods were within safe time parameters. 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. Minimum internal temperature of prep cooler measured at 45.5°F with min max thermometer. PIC agreed not to use the unit for TCS storage until it can maintain temperatures at or below 41°F. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a tray of spinach and cheese dip date marked 7/26 in the walk in cooler.
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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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.
Mar 29, 2024Routine2 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation violations on this inspection.Establishment has met requirements for dog friendly patio permit. Please ensure dog friendly patio signage is posted near the entrance and fly proof waste container is on the patio at all timesNo 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: Steve S
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 no hot water at the bar handwashing sink. All handwashing sinks shall have hot water (100°F) through a mixing valve or combination faucet. After discussion with the person in charge, it was determined the hot water had been turned off at the sink during a repair and had not been turned back on. Hot water was restored to the handwashing sink by the person in charge at time of inspection. Ensure handwashing sinks are operational and provide hot water at all times. Correct By: Corrected At Time Of Inspection
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed two cans of aerosol pesticide (Hotshot) 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 applicators. Correct By: Corrected At Time Of Inspection
Jan 3, 2024Routine1 priority1 coreB°
This establishment is not participating in the award program at this time and had 1 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.Award: Not Participating,Embargo Lbs: 8,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Steve S
Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 dark organic matter on the upper interior surface of the ice maker in the kitchen. Please empty and thoroughly clean/sanitize the ice maker as often as needed to prevent the buildup of soilage. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
PRIORITY VIOLATION-3-501.18, P: 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. Observed house made salsa/ Mexican Sauce date marked 12/24 in the walk-in cooler. Observed spinach dip date marked 12/27 in the walk-in cooler. If the date mark of TCS foods exceeds 7 days at 41?F the food shall be discarded. The day of preparation shall be counted as Day 1. The salsa and spinach dip were discarded at time of inspection. Correct By: Corrected At Time Of Inspection
2023
Aug 28, 2023Routine3 coreA°
This establishment is not participating in the award program at this time and had 0 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 was present at time of inspection.No County legal action will result from this inspection.Routine inspection report emailed to the owner. 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 602-506-6824Award: Not Participating,Food Manager Licenses: 0,Signer: Summer E
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 dark organic matter on the upper interior surface of the ice maker in the kitchen. Please empty and thoroughly clean/sanitize the ice maker as often as needed to prevent the buildup of soilage. Correct By: Correct Prior To Next Routine Inspection
Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage At time of inspection observed a pair of tongs inside a container of cooked chicken wings with the handle touching the chicken. The handle of foods utensils shall not be sitting in contact with the food. The tongs were removed from the container at time of inspection. In the kitchen, observed tongs stored in a pitcher of water with a temperature of 88F. When not in use, utensils shall not be left sitting 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,Repeat Violations: 2nd
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained At time of inspection observed a leak under the three compartment sink in the kitchen. Please repair the leak prior to the next routine inspection. Correct By: Correct Prior To Next Routine 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 →