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A+Cutting Edge15560 N Frank Lloyd Wright Blvd, Scottsdale 85260
Food Establishment - Eating & Drinking · Permit FD-13261
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
Apr 1, 2026RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
2025
Sep 24, 2025Re-Inspection1 coreA°
No County legal action will result from this inspection.Upon re-inspection, Priority foundation violation #10 due for correction has been corrected.
Inspector's notes
Throughout establishment, cutting boards deeply scored. 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.
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4-501.12 - Core: Cutting Surfaces
Sep 18, 2025Routine2 foundation1 coreB
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Reviewed with managers: date marking, time control for pizza by the slice, cooling methods, use of handwashing sinks, light shields in kitchen.Inspection conducted with RS#874.Ensure all employees working with food obtain food worker certificationfrom ANSI certified online site.
Inspector's notes
At front handwashing sink, no cold water available. Repair faucet to allow for both hot and cold water at handwashing sinks. Repair sink within 10 days. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet. Corrective Action: Correct prior to re-inspection.
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5-202.12 (A) - Priority Foundation: 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.
Inspector's notes
On magnetic knife strip above pizza table, knife with food debris on blade. Per manager, magnetic knife strip is to be used for clean utensils. All knives were moved to be warewashed and magnetic strip was cleaned. All food-contact surfaces must be cleaned to sight and touch. 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
Throughout establishment, cutting boards deeply scored. 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.
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4-501.12 - Core: Cutting Surfaces
May 19, 2025Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Reviewed with managers: pizza by the slice temperatures.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
At front service area, in crock pot, marinara sauce with internal temperatures of 100*F-125*F. Per manager, marinara sauce was in hot holding unit within normal time parameters. Manager adjusted crock pot to higher temperature to reheat sauce back up 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.
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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 7, 2025Routine1 coreA+
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.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
Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 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
2024
Sep 10, 2024Routine1 priority1 coreB
No County legal action will result from this inspection.This establishment is on the Cutting Edge of food safety.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
The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. 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
At pizza station, employee stored in use sheet pan on trash can, then moved sheet pan directly from trash can to pizza dough prep surface and continued working with dough. Instructed employee to move sheet pan to be warewashed, discarded pizza dough, and washed hands. Discontinue using trash can as a prep surface or for storing of cooking and baking equipment at any time. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred. The root cause of the violation was determined to have been verification. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.
May 13, 2024RoutinecleanA+
This establishment is on the Cutting Edge of food safety and received an A+ Grade 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 and employees: cooling methods, front handwashing sink.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.Food Manager Licenses: 1,Embargo Lbs: 0,Award: Cutting Edge A+,Signer: Kristin Jaross
Jan 22, 2024Routine1 priorityall corrected on siteB
This establishment is on the Cutting Edge of food safety and received a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.Recommended obtaining bodily fluids clean up kit.Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review.(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM (5th Consecutive Violation).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.Signer: Felicia Richeson,Food Manager Licenses: 0,Embargo Lbs: 0,Award: B
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............At in use warewashing machine, no detectable chlorine sanitizer at food contact surfaces. Sanitizer bucket is almost empty. Discontinue use of warewashing machine until sanitizer is obtained and use 3-compartment sink for warewashing purposes. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection
2023
Sep 7, 2023Routine1 priority1 foundationall corrected on siteB
This establishment received a B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.Provided Maricopa County handouts for food borne diseases/symptoms and cleaning d/v accidents.Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review.(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM (4th Consecutive Violation).Ensure all employees working with food obtain food worker certification from ANSI certified online site.A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was discussed with the person in charge. Failure to correct repeat violations may result in legal action.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: B,Embargo Lbs: 0,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA,Signer: Felicia Richeson
Repeat Violation Priority Foundation-4-601.11(A), Pf: 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. .........In prep area, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employee, slicer was not used today and was stored as clean. Instructed employee to re-wash, rinse, and sanitize slicer. Discussed more frequent monitoring of food contact surfaces after warewashing and before stored as clean. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Repeat Violation 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. .........At pizza station, pizza with an internal temperature of 65*F. Per employee, pizza is used for slices at dinner. Establishment does not use time as a public health control. Per employee, pizza was made about one hour ago. Pizza was placed in bottom portion of prep table cooler to rapidly cool back down to the proper cold holding temperature. On pizza oven, alfredo sauce with an internal temperature of 55*F. Per employee, alfredo sauce was removed from cold holding <20 minutes. Alfredo sauce was moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Via email, provided information on time as a public health control procedures for pizza by the slice. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Repeat Violations: 2nd,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 →