Valley Ho Hotel
A°6850 E Main St, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-09752
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 history11 on record
2026
Jun 3, 2026Routine1 coreA°
No County legal action will result from this inspection.Discussed in use utensils.Discussed cutting boards.
Inspector's notes
Observed multiple insects in and around a the floor drain that is central to the bar area. The person in charge called for service at time of inspection. Discussed with Chef that the establishment should be from pests at all times. Corrective Action: Correct prior to next routine inspection.
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6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring
Mar 17, 2026RoutinecleanA°
No County legal action will result from this inspection.Discussed menu.Discussed single use gloves.Discussed cutting board maintenance.
2025
Dec 2, 2025Routine1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed stipulations for variance (all fish and seafood MUST be FROZEN before ROP and for entire time it is packaged without oxygen).
Inspector's notes
Establishment serves clams, mussels, and oysters. Shellstock tags are being maintained but the date of last item sold is not being documented. Please ensure the date of the late item sold from each batch is written on shellstock tag and tags are maintained, in order, for at least 90 days. Corrective Action: Corrected at time of inspection.
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3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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.
Jun 19, 2025Routine1 priorityB°
Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Establishment is utilizing a smoker outside behind the kitchen for brisket for the restaurant with no outdoor cooking approval and handwashing station setup. Please submit an application, supporting documentation, and fees within 5 business days or legal action may result pursuant to MCEHC Chapter 1, Regulation 4(e). Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.Discussed datemarking, food integrity, pickling food and chemical storage/labeling
Inspector's notes
Observed hollandaise sauce and sweet potatoes at 121'F on the steam well at the time of the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were within 2 hours and were reheated to 165°F at time of inspection. Hollandaise will be placed on time as a control (spoke with person in charge about creating a policy for this practice).
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Jan 22, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
2024
Oct 9, 2024Routine2 priorityall corrected on siteC°
Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.Due to a 3rd repeat Priority violation chef Daniel H. was signed up for an AMC training class on October 24th.
Inspector's notes
This is the 3rd repeat violation. At time of inspection, observed the main dishwashing unit being used with 0 ppm of chlorine sanitizer after several tests. Chlorine sanitizer must be kept at the concentration as stated on the bottle (50-100 ppm). Until unit is repaired, establishment will be utilizing the 3 compartment sink. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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
In the cold holding prep cooler across from the grills, observed raw shrimp at 47*F, cooked carne asada at 51*F, cooked chicken at 57*F, sliced cheeses at 52-55*F, and shredded cheese at 56*F. All foods had been in the unit approximately 2 hours. Foods were moved to the walk in cooler to rapidly 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.
Feb 14, 2024Routine1 priority2 foundationB°
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.Inspection report emailed. Notes;Inspection conducted with RS #1522. 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: Not Participating,Food Manager Licenses: 2,Signer: Alejo C.
Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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. Upon inspection of the shellstock identification tags, no discard/last used dates were written on the backs of any tags. The date the last shellstock was served or discarded must be written on the back of the tags. Had discussion about writing dates on tags with manager. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-4-501.114, P: 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. In the bar, observed a dishwasher in use with 0 ppm of chlorine sanitizer. All chlorine sanitizer must be kept in the concentration as stated on the bottle. Dishwasher was primed and back in proper concentration prior to end of inspection. Correct By: Correct Prior To Reinspection
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. At time of inspection, no time control documentation was available for the cold food in the employee meal cold table. Per manager foods were placed on time as control around 10:30 am. Documentation was added to foods. Correct By: Corrected At Time Of Inspection
2023
Sep 28, 2023Routine1 priorityall 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.No County legal action will result from this inspection.Inspection report emailed. Notes;Discussed backflow device for espresso machine. Inspection conducted with badge #283. 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: Not Participating,Food Manager Licenses: 3,Signer: Freddy S.
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 employee breakroom, at the salad bar, observed Chicken salad at 60*F, sliced turkey at 54*F, Cheddar cheese cubes at 51*F, Cooked corn at 52*F, Poached Pears at 50*F, hardboiled eggs at 56*F, Melon fruit salad at 48*F, Cooked broccoli at 48*F, cooked beef at 50*F, cooked beans at 47*F, and cooked rice at 45*F. All foods were placed in the unit approximately 2.5 to 3 hours prior. Foods on the top of the salad bar were placed on time control and documented under time control. Foods in large pans under the bar were placed in walk in to cool. Unit was turned down and holding at 29*F on inspector's min/max thermometer. Correct By: Corrected At Time Of Inspection
Aug 1, 2023Advisorynot scoredclean
Dropped off dog patio permit with manager on duty, S. Summers.No County legal action will result from this visit.
Jul 27, 2023Advisorynot scoredclean
Establishment has submitted an application for a dog friendly patio. Stopped by establishment to review dog patio rules and assess the patio. All dog friendly patio rules are being followed and establishment has been approved for a dog friendly patio. Permit will be dropped off sometime in the upcoming week or two.
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 →