Moxies
B°7014 E Camelback Rd, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-23-00016
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 history12 on record
2026
Jul 6, 2026Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Provided 4 hour time as a public health control guidance document. Establishment plans to expand sushi menu. Discussed maintaining outer entrances closed unless adequate protection is present such as air curtains/ other effective means.
Inspector's notes
Observed bartender handle and place lime wedges on the rim of beverage glasses with their bare hand at the bar.
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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. RTE food that was contacted by bare hands was served prior to intervention. Bartender utilized tongs to handle garnishes after instruction. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.
Apr 3, 2026Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.Discussed wine bottle storage in ice wells at the bar.
Inspector's notes
Observed a chef handling and slicing raw cucumbers with their bare hand. After discussion with the person in charge it was determined the cucumber is a ready to eat food used in their salads.
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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. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment:
Inspector's notes
In the drawer refrigerator of the salad stations observed chopped kale/49°F, chopped lettuce/49°F, raw tuna/51°F, and cooked mushrooms 51°F. Observed blue cheese olives held in shallow ice bath at the bar/60°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 all TCS foods were within safe time parameters. All TCS foods improperly cold held were relocated to alternative functioning refrigeration units or ice was added to rapidly cool to 41°F at time of inspection. Discussed adjusting defrost cycle of salad station refrigerator and storing blue cheese olives in refrigerator if ice baths are insufficient. 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.
2025
Oct 8, 2025RoutinecleanA°
No County legal action will result from this inspection.Discussed hair restraints.
Jul 14, 2025Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed 22 quart container of gravy cooling in the walk-in cooler. With inspector probe thermometer that product measured 119*F. Chef stated that the product had begun the cooling process 1 hour prior to inspection. Chef had staff reheat to 165*F at time of inspection and begin the cooling process again. Discussed with Chef that acceptable methods of cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: 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.
Apr 3, 2025RoutinecleanA°
No County legal action will result from this inspection.
2024
Nov 26, 2024Routine1 coreA°
No County legal action will result from this inspection.
Inspector's notes
Observed leak under the hand wash sink in the server BOH beverage station. Discussed with Chef that all equipment should be maintained in good repair. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Aug 7, 2024Routine1 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.Discussed beverage nozzle cleaning frequency.Discussed ice machine cleaning frequency.
Inspector's notes
Observed portions of rice and portions of mashed potato in the walk-in cooler that measured 48-60*F with inspector probe thermometer. Chef stated that they were portioned approximately 30 minutes prior to inspection. Chef moved product to freezer to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: 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.
Inspector's notes
Observed excessive organic matter build-up on the fan covers in the walk-in coolers. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.
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4-202.16 - Core: Nonfood-Contact Surfaces
Mar 12, 2024Routine2 priority1 foundation1 coreall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.A pattern of non-compliance is developing for Priority violation #18,3-501.14, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.Inspected with RS #874No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)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 anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: RA,Signer: Mike Versage
PRIORITY VIOLATION-2-301.14, P: 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. Observed dish washer handling dirty dishes then moving to handle clean dishes without washing their hands. Chef instructed dish washer to wash hands at time of inspection. Discussed with Chef that when washing dishes the staff member should wash their hands after handling dirty dishes and before handling clean dishes. Correct By: Corrected At Time Of Inspection
Repeat Violation PRIORITY VIOLATION-3-501.14, P: 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. Observed 5 gallon tub of Bolognese sauce in the walk in cooler. With inspector probe thermometer the product measured 44*F. Chef stated that the product was made the day before. Chef voluntarily discarded product at time of inspection. Discussed with Chef that when cooling time temperature controlled foods it should be done within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. Acceptable cooling methods include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed 3 bottles of various insecticide in the bar cabinet. Person in charge discarded at time of inspection. Discussed with the person in charge that all pesticide products should only be provided from a certified pest control service. Correct By: Corrected At Time Of Inspection
Core-3-501.13, C: Thawing Observed mahi mahi thawing in the walk in cooler still in its original packaging. Chef instructed staff member to remove from packaging at time of inspection. Discussed with Chef that when thawing fish it should be removed from its original packaging. Correct By: Corrected At Time Of Inspection
2023
Sep 19, 2023Routine2 priority1 coreall 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.Discussed consumer advisory on menu items.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)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 anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: Not Participating,Embargo Lbs: 10,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Alex Parasidis
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. Observed line cook preparing sushi roll with glove on only one hand, line cook was using bare hand to garnish roll for final presentation. Chef corrected line cook at time of inspection. Discussed with chef that barehand contact should not be used for ready to eat foods. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.14, P: 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. Observed 5 gallon bucket of meaty marinara sauce. Product was dated as made on 9/18/2023, date of inspection was 9/19/2023. Sauce measured 45*F with inspector probe thermometer. Chef voluntarily discarded product at time of inspection. Discussed with Chef that when cooling time temperature controlled products it should be done in shallow uncovered pans no more than 4 inches deep and cooled from 135*F to 70*F in the first 2 hours, then continuously cooled to 41*F or below in the next 4 hours. Correct By: Corrected At Time Of Inspection
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in use utensils stored in standing water on the cook line that measured 122*F with inspector probe thermometer. Observed in use utensils in bar area stored in standing water that measured 75*F with inspector probe thermometer. Chef removed at time of inspection and sent to dish area. Discussed with Chef that in use utensils should be stored in either running water or water that is maintained at 135*F. Correct By: Corrected At Time Of Inspection
Aug 16, 2023Reviewnot scoredclean
E&D, class 4 10+Final walk-through was conducted with the owner, Alex P. to check on the status of corrections.The bar was really busy so could not verify if contractor address the access issue for the backflow preventer.Please address the following items prior to the routine inspection:1. Provide easily open access panels to the testable backflow devices at the bar. Testable backflow devices cannot be installed in an enclosed area. Removing shelving units to get to the unit is not considered easily accessible. These units are to be serviced annually. An alarm is required if the testable backflow units hid behind hard to get to areas.2. Provide finer mesh strainers for floor sinks inside the kitchen and bars. 3. Repair the sprayer at the 3-comp sink.4. Provide rigid drainpipes for the soda gun’s holders.5. Ensure all drainpipes are at least 1” above the finished floor.No County legal action will result from this inspection.Please contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days to schedule.Emailed the report to the ownerThe 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 call 602-506-6824 or submit an administrative change request form at the below website: Form Center • Maricopa County, AZ • CivicEngage
Aug 4, 2023Reviewnot scoredclean
E&D, class 4 10+Final construction inspection was conducted with the superintendent, Mark A., plumber, and owner, Alex. Construction has been completed. Air curtain is provided at the entrance of the kitchen. The bar will be an outdoor bar and will follow outdoor bar’s protocols.Permit is approved.Please address the following items prior to the final walk-through:1. Provide easily open access panels to the testable backflow devices at the bar. Testable backflow devices cannot be installed in an enclosed area. Removing shelving units to get to the unit is not considered easily accessible. These units are to be serviced annually. An alarm is required if the establishment have these units hid behind hard to get to areas.2. Provide finer mesh strainers for floor sinks inside the kitchen and bars. 3. Repair the sprayer at the 3-comp sink.4. Provide rigid drainpipes for the soda gun’s holders.5. Ensure all drainpipes are at least 1” above the finished floor.No County legal action will result from this inspection.Please contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days to schedule.Emailed the report to the superintendent.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 call 602-506-6824 or submit an administrative change request form at the below website: Form Center • Maricopa County, AZ • CivicEngage This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.
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 →