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A°7501 E Thompson Peak Pkwy, Scottsdale 85255
Food Establishment - Eating & Drinking · Permit FD-13980
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 history11 on record
2026
Apr 23, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
Jan 21, 2026Routine1 coreall corrected on siteA°
Predefined Comment: No County legal action will result from this inspection.Discussed reheating procedures and possible use of time as a control
Inspector's notes
In-use utensils stored in cup of water with internal temperature of 81*F. PIC dumped out the water and will have the utensils washed, rinsed, and sanitized.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Corrected at time of inspection.
2025
Aug 5, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Upon re-inspection temperature logs implemented for each refrigeration unit, and small double door refrigerator and drawers under grill holding an ambient temperature of 41*F and below. Establishment to continue to monitor
Jul 25, 2025Routine1 priority1 foundationB°
Predefined Comment: No County legal action will result from this inspection.No outdoor cooking at time of inspection. Discussed establishment procedures regarding: temperature monitoring, hair restraints, and order for spray arm
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Repeat Violation Observed all items in refrigerated drawers under grill (cooked onions, cooked mushrooms, hot dogs, deli meat, cooked broccoli/asparagus, cooked noodles, sliced cheese, etc.) and small reach in next to grill (whipped cream, salsa, blue cheese, butter), with an internal temperature ranging 47-54*F. Person in charge stated foods were prepped and placed in unit over 10 hours prior to inspection. Chef had employee discard of food items. SECOND CONSECUTIVE 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: All TCS foods improperly cold held were discarded by PIC at time of inspection. 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.
Inspector's notes
Corrective Action: Correct prior to re-inspection.
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Refrigerated drawers under grill with an ambient temperature of 47*F. Small reach in next to grill cooling salads made 1 hour prior to inspection, with an ambient temperature of 54*F. Person in charge removed all temperature-controlled food items, placed salads in reach in for proper cooling, and assigned employee to place an out of order sign on units. No foods to be held in unit until an ambient temperature of 41*F or below can be maintained. Chef placed a work order on units and had employees utilize ice baths for new product during meal service. Re-inspection to occur by 8/5/2025. 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. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.
Jun 24, 2025Routine1 priority1 foundationall corrected on siteB°
Please repair the spray arm at the rinse sink to be at least 1" about the top of the sink. Discussed cooling methods and date marking. Emailed date marking and time as a control handouts. Calibrated thermometer.No County legal action will result from this inspection.
Inspector's notes
Observed hot dogs, cooked meatballs, cooked noodles, cooked mushrooms, raw burger patties, diced ham, and sliced cherry tomatoes cold holding in the refrigerated drawers and cold well with internal temperatures of 46-55F, probe thermometer, verified by person in charge (PIC). PIC voluntarily discarded the TCS foods, see embargo form. The refrigerated drawers observed with an ambient air temperature of 53F. PIC will not use the equipment until it maintains 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. 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.
Inspector's notes
2ND CONSECUTIVE VIOLATION Observed cooked noodles, open tofu, sliced tomatoes, diced ham, hot dogs and thawed precooked chicken in the reach-in refrigerator without date marks. PIC instructed employee to mark each TCS food with the correct start date. Emailed date marking handouts. TCS food must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Listeria is the pathogen of concern that reaches a hazardous level by the 7th day at 41F and can cause foodborne illness. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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.
Feb 12, 2025Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.Provide low temp/chlorine test strips for the dishwasher in cafe.
Inspector's notes
-- In the reach-in refrigerator and low-profile coolers, observed the following ready-to-eat TCS foods without date mark labels on the containers: cooked meatballs, penne pasta, spaghetti pasta, coleslaw, sliced deli ham, egg salad, tuna salad, andouille sausage, and marinara sauce. The person in charge (PIC) stated the items were prepared in the main kitchen and placed in the cafe 2 days prior to the inspection (2/10/25). Requested the PIC properly date mark all RTE/TCS foods at the time of inspection. 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). Corrective Action: Corrected at time of inspection.
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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.
2024
Sep 30, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jun 27, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Discussed time as a control policy requirements, date marking, and hand wash station access. Also discussed monitoring of sanitizer concentrations for dish machine in bar area.
Jan 9, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection. No violations noted at time of inspection.No County legal action will result from this inspection. Inspection report delivered via email. 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-RequestForm-181.Award: A,Food Manager Licenses: 1,Signer: Karen E.
2023
Nov 28, 2023RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection. No violations noted at time of inspection.No County legal action will result from this inspection. Inspection report delivered via email. Discussed date marking ready-to-eat TCS foods that are kept past 1 day. 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-RequestForm-181.Award: A,Food Manager Licenses: 1,Signer: Subhankar P.
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 →