Grimaldi's Pizzeria
A15147 N Scottsdale Rd, Scottsdale 85254
Food Establishment - Eating & Drinking · Permit FD-17788
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 history10 on record
2026
Apr 27, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2025
Aug 7, 2025Routine2 priority2 coreC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed a chef preparing a salad and sauce at the salad station. Then, observed the chef walk over to the ware washing area and use the sprayer nozzle to rinse off their glove and a utensil. Then without first washing their hands observed the chef change one glove, and start removing the seeds from sliced tomatoes.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed pizza sauce hot holding on counter near the pizza oven with an internal temperature of 118°F.
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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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. After discussion with the person in charge it was determined the pizza sauce had been hot holding since 10:00AM. The person in charge noticed that the warmer's temperature was set too low. Predefined Comment: All TCS foods improperly hot held were discarded by PIC at time of inspection. PIC made a new batch of pizza sauce at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed pizza slicer stored in standing water warmer/82 °F. The warmer was observed unplugged.
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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. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cloudy standing liquid in the bottom of the keg cooler at the bar. Informed PIC that the liquid needs to be cleaned up and the equipment needs to be maintained in good repair. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.
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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
May 8, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Proof of correction for priority foundation violation #10, 5-202.12 (A), was received electronically.
Apr 29, 2025Routine1 priority2 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Maximum water temperature of 74°F observed at the handwashing sink between the salad station and warewashing area.
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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. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. The person in charge attempted to adjust the mixing valves at time of inspection, but was not able to obtain a water temperature above 74°F. Please repair handwashing sink so it maintains at least 100°F for handwashing prior to re-inspection (5/9/25). Corrective Action: Correct prior to re-inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: No paper towels stocked at the bar handwashing sink. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed vegetable chopper stored as clean on the top shelf above the three compartment sink. Observed dried food debris on the chopper blades. According to the person in charge the vegetable chopper was last used around 12 PM (4 hours prior). Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses. The vegetable chopper was disassembled and run through the dish machine to be cleaned/sanitized at time of inspection. 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
Observed multiple containers of tomato sauce/ 50-55°F in the walk in cooler. After discussion with the person in charge it was determined the tomato sauce was prepared from ambient temperature ingredients between 9-10AM this morning. TCS foods prepared from ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours.
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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. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Jan 13, 2025Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed food worker slice tomatoes, take the tomato slicer to the dish machine, run the tomato slicer in the dish machine (touching lever), put on new gloves, and return to preparing caprese salad without first washing their hands.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed excessive dried food debris built up on the food contact surfaces of a tomato and lettuce slicer stored below the small oven in the back prep area. After discussion with the person in charge it was determined the slicers were not used today and were stored as clean. The slicers were cleaned at time of inspection. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses. 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
Observed cooked meatballs/ 50°F and cooked chicken sausage/51°F in depleted ice bath in the upper portion of the prep cooler at the pizza station closest to the handwashing sink.
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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. According to the person in charge the cooked meatballs and chicken sausage were placed in the prep cooler at 11 AM. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. According to the person in charge the pizza station prep cooler is awaiting repair. The repairs are expected to be completed later today. Ensure equipment used to store TCS foods maintains 41°F or less. Corrective Action: Corrected at time of inspection.
2024
Aug 6, 2024Routine1 priority1 foundation1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed chef touch plated toasted bread/ bruschetta 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 voluntarily discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a chef fill up a water bath for a cheesecake with water directly from the rear handwashing sink. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. Handwashing sinks may not be used for purposes other than handwashing.
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5-205.11 - Priority Foundation: 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. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed tongs and pizza slicer stored in standing water bath at 101 °F. Observed pizza slicer stored in crevice between the prep cooler and wall.
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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. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
Apr 17, 2024RoutinecleanA°
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.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: Not Participating,Food Manager Licenses: 2,Signer: Jennifer S
Apr 9, 2024Advisorynot scoredclean
Attempted routine inspection. Establishment is not operating or preparing food at this time due to maintenance on pizza ovens. Expected to open after 4PM. No County legal action will result from this inspection.
Jan 9, 2024Routine1 foundation1 coreall 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.Discussed dog friendly patio permitting with the person in charge. No County legal action will result from this inspection.Routine inspection report emailed to the person in charge.Award: Not Participating,Food Manager Licenses: 1,Signer: Zachary G
Correct By: Corrected At Time Of Inspection
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. Establishment utilizes times as a control for pizza slices during lunch service (11AM-3PM). Sufficient written procedures for time as a control were not available at time of inspection. Reviewed Time as a Public Health Control Guidance Document with person in charge. Created written time as a control procedures with the person in charge at time of inspection. Correct By: Corrected At Time Of Inspection
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the low temp dish machine at the bar not in use at time of inspection. After running the dish machine twice, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall be between 50-100 PPM. Establishment will utilize the kitchen dish machines to wash, rinse, and sanitize bar glassware and utensils until the bar dish machine is repaired and maintains a chlorine concentration between 50-100 PPM. Discussed utilizing test strips frequently with person in charge. Correct By: Corrected At Time Of Inspection
2023
Sep 11, 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.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: Not Participating,Food Manager Licenses: 2,Signer: Jennifer S
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. At time of inspection observed multiple large covered containers of san Marzano tomato sauce cooling in the walk in cooler. Each container of tomato sauce was more than 12 inches deep. Internal temperature of the sauce was 64°F. TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. The tomato sauce is prepared with ambient temperature canned tomatoes. The sauce had been cooling for less than 4 hours. Discussed cooling methods or pre cooling the canned tomatoes prior to mixing. The tomato sauces were moved to ice baths to continue cooling. 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 →