Mamma Lucy
A6245 E Bell Rd, Scottsdale 85254
Food Establishment - Eating & Drinking · Permit FD-23-02694
Score based on 11 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history13 on record
2026
Jun 15, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Mar 11, 2026RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
2025
Oct 6, 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 received electronically.
Sep 23, 2025Routine1 priority2 foundationB°
Predefined Comment: No County legal action will result from this inspection.Discussed beverage pitchers and tableware protection in dining area.
Inspector's notes
Observed multiple containers of cooked pastas in the drawer refrigerator with internal temperatures between 52-60°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 moved from the walk in refrigerator to the drawer refrigerator at 2:30 PM (less than 4 hours ago).
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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: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed an unlabeled spray bottle of clear liquid on the counter in the kitchen near the freezer. After discussion with the person in charge it was determined the spray bottle was filled with sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The person in charge labeled the bottle at time of inspection. Corrective Action: Corrected at time of inspection.
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7-102.11 - Priority Foundation: Common Name-Working Containers
Inspector's notes
Observed drawer refrigerator holding multiple types of cooked pastas (see violation #22) malfunctioning at time of inspection. Minimum temperature of the drawer refrigerator observed at 57.9°F with inspector's min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair or replace cold holding equipment such that it maintains TCS foods at 41°F or below prior to re-inspection. Corrective Action: Correct prior to re-inspection.
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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.
Inspector's notes
Observed a box of latex gloves in use at the bread station. Observed multiple boxes of latex gloves in the storage walk in.
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MCEHC Chap. 8, Sec. 2, Reg. 5a - Latex gloves may not be used in direct contact with food. Predefined Comment: Latex gloves are not approved for food handling. The person in charge changed out the gloves at the bread station with vinyl gloves. Instructed person in charge to discontinue utilizing latex gloves for handling food. Corrective Action: Corrected at time of inspection.
Jun 18, 2025Routine1 priority1 foundation1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
In the beverage reach in refrigerator near the kitchen entrance observed milk/55°F and butter/54°F.
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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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. After discussion with the person in charge it was determined the milk and butter was in the refrigerator since yesterday. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Minimum temperature of the reach in refrigerator observed at 54.8°F with the inspector's min/max thermometer. According to the person in charge the refrigerator is normally only used to store non-TCS beverages such as bottled wine and soda. Please ensure staff does not store TCS food in equipment that does not maintain 41°F or less. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a bag of cooked mushrooms date marked 6/1/25 in the walk-in cooler. Observed metal pan of Fabio meat sauce date marked 6/7/25 in the bottom portion of the prep cooler across from the stove. After discussion with the person in charge, it was determined all TCS foods were frozen on the dates marked. According to the chef the sauces were removed from the freezer to thaw today. If ready to eat TCS foods are frozen, they should be labeled to include: the date the food was prepared, the date the food was frozen, and the date the food was removed from the freezer to thaw in the refrigerator. The total time in the refrigerator cannot be more than 7 days. All TCS foods were properly date marked at time of inspection. 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.
Inspector's notes
Observed packaged raw calamari and raw lobster tails thawing in the prep sink in containers of standing water.
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3-501.13 - Core: Thawing Predefined Comment: All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. The water was turned on at time of inspection. Corrective Action: Corrected at time of inspection.
Mar 11, 2025Routine1 priority1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed a large plastic container of chicken stock date marked 3/4/2025 in the walk in cooler.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Predefined Comment: 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). Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed clean hotel pans and containers in clean equipment storage with old date mark labels still attached to the exterior. PIC removed old date mark labels from clean equipment at time of inspection. Ensure that equipment and utensils are properly scraped before washing to remove all residues. Corrective Action: Corrected at time of inspection.
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4-603.12 - Core: Precleaning
2024
Sep 17, 2024Routine1 priority2 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed written procedures for employees to follow when responding to vomiting or diarrheal events. Discussed maintaining knife handles smooth and easily cleanable. Removed any tape from knife handles.
Inspector's notes
Observed multiple containers of sliced butter/64°F stored in a melted ice bath 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. 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. After discussion the staff it was determined the butter was in the ice bath since 12:30 PM. 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. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed tomato sauce date marked 9/08 in the walk-in cooler. Observed amatriciana sauce date marked 9/10 in the walk-in cooler. After discussion with the chef, it was determined the sauces were prepared and frozen on the dates marked. According to the chef the sauces were removed from the freezer to thaw in the walk-in cooler on 9/15. If ready to eat TCS foods are frozen, they should be labeled to include the date the food was prepared. The date the food was frozen, and the date the food was removed from the freezer to thaw in the refrigerator. The total time in the refrigerator cannot be more than 7 days. All sauces were properly date marked at time of inspection. 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.
Inspector's notes
Observed raw beef and raw tuna (Il Carpaccio) and egg yolk carbonara with no asterisk/ disclosure.
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3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. Predefined Comment: Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Asterisks were added next to the undercooked proteins on the menu at time of inspection. Corrective Action: Corrected at time of inspection.
May 29, 2024Routine1 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.Discussed date marking requirements for frozen/thawed ready to eat TCS foods. Discussed ice build-up in freezer, please repair.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: 1,Signer: Alice B
Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. Observed reduced oxygen packaged (ROP) Ossobuco in the lower level of the prep cooler and in the walk-in freezer date marked 5/24. A HACCP plan is required for ROP if time/temperature controlled for safety foods are held more than 48 hours in ROP. The packaging was immediately opened at time of inspection. Provided Reduced Oxygen Packaging Sous Vide guidance document. Correct By: Corrected At Time Of Inspection
May 10, 2024Advisorynot scoredclean
Establishment not accessible at time of inspection. Posted signage on door indicate Summer hours: Tuesday-Friday 4:00PM to 9:00PM.No County legal action will result from this inspection.
Feb 16, 2024Routine1 priority1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 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. 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,Embargo Lbs: 1,Food Manager Licenses: 1,Signer: Fabio A
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 employee handling raspberries with their bare hand to garnish a dessert. Ready to eat (RTE) foods shall not be touched with bare hands. The raspberries were discarded at time of inspection. Discussed using suitable utensils such as deli tissue, spatulas, tongs, and single-use gloves with staff. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.17, Pf: 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. Observed cooked pasta with no date mark in the walk-in cooler and drawer cooler. After discussion with the chef, it was determined the pastas were prepared on 2/14. Observed an unmarked container of house made salsa in the lower level of the two-door prep cooler across from the grill. After discussion with the chef, it was determined the salsa was prepared on 2/13. The pasta and salsa were date marked at time of inspection. TCS foods shall 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. Correct By: Corrected At Time Of Inspection
2023
Sep 19, 2023Routine2 priority1 foundationall 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.Reviewed date marking requirements for frozen products that have been thawed with chef. 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,Embargo Lbs: 80,Food Manager Licenses: 2,Signer: Alice B
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. At time of inspection observed 3 large containers of cooked tomato sauce more than 12 inches deep in the walk in cooler. Internal temperature of the sauces were between 47-52°F. According to the chef, the sauces were cooked last night. Cooked TCS foods shall be cooled within 2 hours from 135°F to 70°F and cooled from 70ºF to 41ºF within 4 hours. The total cooling process from 135°F and 41°F shall not exceed 6 hours. The tomato sauce was discarded at time of inspection. Discussed cooling methods with the chef. Provided cooling methods guidance document. Correct By: Corrected At Time Of Inspection
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 time of inspection observed garlic + oil mixture stored at room temperature by the pizza ovens. Internal temperature of the garlic and oil mixture was 70°F. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Control for Safety (TCS) food shall be maintained at 41°F or less. After discussion with the chef it was determined the garlic + oil mixture was within safe time parameters. The garlic + oil mixture was moved to the walk in cooler to rapidly cool at time of inspection. Correct By: Corrected At Time Of Inspection
Correct By: Corrected At Time Of Inspection
Priority Foundation-7-102.11, Pf: Common Name-Working Containers At time of inspection observed an unlabeled spray bottle filled with white liquid by the dish machine. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The contents of the bottle were not known. The spray bottle was voluntarily discarded at time of inspection. Correct By: Corrected At Time Of Inspection
Aug 28, 2023Advisorynot scoredclean
Establishment not accessible at time of inspection.Establishment not open, coming soon signage posted. Door and windows covered in plastic and paper. Email sent to owner to determine availability. Owner is waiting for fire Marshall's inspection. Establishment expected to open in the next 10-15 days. No County legal action will result from this inspection.
Jul 27, 2023RoutinecleanA°
OC Re-inspection. Walked with Fabio. E&D Class 4 10+.Correct the following items prior to your routine inspection:1) Make doors to kitchen tight-fitting. Do not open garage doors until kitchen is closed off.2) Draft beer system not yet installed. Ensure drain lines are hard piped, sloped to drain, with 1” air gaps at floor sink.3) Re-plumb ice machine so that drain lines are hard-piped, sloped to drain, with 1” air gaps at floor sink.4) Replace clean out cover where missing.5) Paint ceilings in restroom a light color.Establishment will be set up as an outdoor bar and sealed off kitchen. The pasta prep area will only be used in times when the doors or not open, or the pasta made will be for display only.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.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 602-506-6824.No County legal action will result from this inspection.Report emailed.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB
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 →