Mastro's Steakhouse
B°8852 E Pinnacle Peak Rd, Scottsdale 85255
Food Establishment - Eating & Drinking · Permit FD-11494
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history9 on record
2026
May 6, 2026Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed baked scalloped potatoes cooling in ice baths at 85 °F in kitchen. Potatoes began cooling three hours prior as per person in charge. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Person in charge discarded potatoes at time of inspection. Corrective Action: Corrected at time of inspection.
Show full county text
Repeat Violation PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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
Nov 19, 2025Routine1 priority1 coreB°
No County legal action will result from this inspection.Reviewed with employees: nesting of food containers.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
In walk in cooler, cooked alfredo/ 65*F-70*F and lobster bisque/ 60*F-72*F out of internal temperatures. Per date/time sticker, alfredo and bisque was prepared >5 hours. Alfredo and bisque were discarded. See embargo form. Discussed proper cooling methods and temperatures with manager. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.
Show full county text
PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.
Inspector's notes
Throughout kitchen, cutting boards deeply scoured. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.
Show full county text
4-501.12 - Core: Cutting Surfaces
Sep 3, 2025Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Reviewed with manager: time control procedures.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
On cook line, on sheet pan above stove top, Brussel sprouts with internal temperatures of 100*F-120*F. Per manager, Brussel sprouts were prepared <2 hours. Instructed manager to reheat Brussel sprouts to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.
Show full county text
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.
Apr 28, 2025RoutinecleanA°
No County legal action will result from this inspection.Reviewed with person in charge: cold holding on cook line, employee restroom door, separation of raw vs ready to eat foods.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
2024
Dec 10, 2024Routine1 priority1 foundationall corrected on siteB°
No County legal action will result from this inspection.Reviewed with managers and employees: bare hand contact at bar, separation of raw vs ready to eat foods.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Inspector's notes
In walk in cooler, shellstock without tags present. Employee provided shellstock tags at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.
Show full county text
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.
Inspector's notes
At bar warewashing machine, at glassware surface, no detectable chlorine sanitizer. After several attempts to prime machine, unable to obtain readable chlorine sanitizer. Discontinue use of warewashing machine until repaired. Repair company was called at time of inspection. Use additional glassware warewashing machine until bar machine is repaired. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.
Show full county text
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.
Aug 13, 2024RoutinecleanA°
No County legal action will result from this inspection.Reviewed with manager: time control stickers.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Apr 29, 2024Routine2 priorityall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation Violations on this inspection.Reviewed with manager: daily monitoring of warewashing machine, time control stickers, personal drinks in food drawers.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Philip Jerry Savorillo
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. ..........In kitchen at salad station, employee using bare hands to cut unwashed ready to eat orange for garnishes. Orange was discarded. Employee washed remaining citrus, washed hands, and donned gloves to continue with task. Discussed the importance of glove usage when working with ready to eat foods. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(1), P: 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. ..........On cook line, in hot holding pan, queso with an internal temperature of 55*F-65*F. Per employee, queso was placed in hot holding pan about 30 minutes. Per manager, queso is ready for service when placed in hot holding pan. Employee turned burner on high and re-heated queso to 165*F. Recommended re-heating thick sauces in sauce pan for quicker re-heating before placing in hot holding pan and ready for service. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection
2023
Dec 6, 2023RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation Violations on this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Reviewed with manager: updating time control procedures for sushi rice, wiping cloths vs pot holder towels.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Michael Goldsmith
Aug 29, 2023Routine1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation Violations on this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Reviewed with manager: hot items stored above stove top.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Michael Goldsmith
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. .........Main bar handwashing sink being used as a dump sink. Food debris was removed from sink and handwashing sink was cleaned. A handwashing sink is to be used for handwashing only. 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 →