Westin Kierland Resort
B6902 E Greenway Pkwy, Scottsdale 85254
Food Establishment - Eating & Drinking · Permit FD-10636
Score based on 6 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history6 on record
2026
Mar 30, 2026Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Discussed written procedures for 4 hour time as public health control for items in hot well/ quesadillas.
Inspector's notes
Observed a tray of seared/ partially cooked steak skewers stored directly above a tray of cooked chicken tacos in the walk in cooler.
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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.
2025
Sep 18, 2025Routine2 priorityall corrected on siteC
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
At the bar, observed a bartender portioning mint leaves for beverages 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. 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
In the prep refrigerator across from the grill observed chopped lettuce/ 48°F, sliced tomatoes/ 49°F, shredded cheese/ 48-50°F, chicken tacos/ 50°F, and pizza sauce/ 52°F. 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 the prep refrigerator was shut off temporarily during repairs for another refrigerator on site. After discussion with the person in charge it was determined all TCS foods were placed in the prep refrigerator at 10 AM. All TCS foods improperly cold held were relocated to alternative functioning refrigeration or ice baths to rapidly cool to 41°F at time of inspection. Discussed 4 hour Time as a public health control use. Corrective Action: Corrected at time of inspection.
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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.
Apr 3, 2025Routine1 foundationall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed partially cooked seared chicken in the bottom portion of the prep cooler across from the flat top grill. No label indicating the chicken is a non-continuous cooked product observed at time of inspection After discussion with the person in charge it was determined the chicken is seared, fully cooled, and fully cooked prior to final service. After initial heating, but prior to complete cooking, non-continuous cooked foods shall be marked or otherwise identified as foods that must be cooked to a temperature and for a time as specified under 3-401.11 (A)-(C). Establishment practices non continuous cooking in other permitted facilities on the property. Ensure written procedures are followed and non-continuous food product is marked and easily identifiable. Person in charge labeled non-continuous product at time of inspection. Corrective Action: Corrected at time of inspection.
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3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: 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/4616/25575/AMC-Toolbox---Cooking.
2024
Dec 4, 2024Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed cut honeydew melon/45°F, cut lettuce leaves/ 45°F, and avocado mayonnaise/45°F in the small reach in refrigerator next to the fryer. Minimum internal temperature of the reach in cooler measured at 48.5°F with min/max thermometer. Observed tomato sauce/45°F and mozzarella cheese/ 46°F in the upper portion of the prep cooler next to the pizza oven. 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 the cut honeydew, avocado mayonnaise, and cut lettuce leaves had been in the reach for more than 4 hours. The cut honeydew, avocado mayonnaise, and cut lettuce leaves were discarded at time of inspection. After discussion with the chef, it was determined the mozzarella cheese and tomato sauce had been in the prep cooler for less than two hours. The tomato sauce and mozzarella cheese were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Service call made for the reach in cooler at time of inspection. Person in charge agreed to discontinue storing TCS foods in the reach in cooler until it is repaired and maintains 41°F or below. Corrective Action: Corrected at time of inspection.
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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.
Mar 12, 2024Routine1 foundationall corrected on siteB
This establishment received a(n) B Grade and had 0 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: B,Food Manager Licenses: 1,Signer: Ray U
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 chef rinse off their knife at the handwashing sink. Handwashing sinks shall be accessible at all times and shall not be used for purposes other than handwashing. The chef knife was moved to the ware washing area at time of inspection to be washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection
2023
Dec 1, 2023Routine1 coreA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed date marking requirements for thawed Ready-To-Eat Time/Temperature Control for Safety Food. 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 602-506-6824Award: A,Food Manager Licenses: 1,Signer: Manuel M
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 accumulation of dark organic residue on upper interior of the ice machine. Equipment such as ice bins, beverage dispensing nozzles, ice makers, cooking oil storage tanks, distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment must be cleaned at a frequency specified by the manufacturer, or cleaned as frequently as necessary to prevent the accumulation of organic residue. 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 →