Boo and Henry's Memphis BBQ
C°16500 N Scottsdale Rd, Scottsdale 85254
Food Establishment - Eating & Drinking · Permit FD-23-04317
Score based on 6 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history15 on record
2026
May 8, 2026Routine2 priority1 coreall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Two large covered containers of bechamel sauce in walk in cooler measured 50-51 degrees F. Items had been prepared the day before and failed to cool completely, sauces were discarded at time. Please ensure all time/temperature controlled for safety food items are cooled from 135 to 70 degrees F in no more than 2 hours, and all the way down to 41 degrees F in no more than an additional 4 hours (6 hours total). Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed cooked chicken wings, gumbo, and bechamel sauce in walk-in cooler date marked 5/6 to be discarded, items were discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded 6 days after the date that they have been prepared or removed from packaging (7 day total shelf life). Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed chopped brisket cooling in covered, stacked containers in walk-in cooler. Items measured 51-58 degrees F internally and were prepared about an hour prior. Items were uncovered and unstacked at time. Please ensure food items are cooled in shallow, uncovered containers until they reach 41 degrees F. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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.
2025
Sep 15, 2025Routine1 coreall corrected on siteA
Predefined Comment: No County legal action will result from this inspection.Discussed bar dish machine not actively in use. Ensure appropriate chemicals (rinse aid, detergent, chlorine sanitizer) are attached.
Inspector's notes
Observed food employee drying dishes that were just sanitized in the mechanical dish machine with a clean towel. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Person in charge instructed the food employee to discontinue towel drying at time of inspection. Corrective Action: Corrected at time of inspection.
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4-901.11 - Core: Equipment and Utensils, Air-Drying Required
May 28, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed utilizing lined copper mule mugs with the person in charge.
Inspector's notes
Observed the low temperature chlorine dish machine in the kitchen in use at time of inspection. After running the dish machine multiple times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall measure between 50-100 PPM. The person in charge made a service call at time of inspection. Observed the dish machine technician onsite complete repairs prior to the end of the inspection. The dish machine was repaired and observed final rinse chlorine concentration of 50 PPM. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.
Feb 20, 2025Routine1 priority1 foundationall corrected on siteB°
Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspector's notes
Observed cooked brisket/ 132°F, burnt ends/132°F, and cooked chicken/125°F hot holding in the hot holding cabinet oven near the walk-in cooler.
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Repeat Violation 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. According to the person in charge the burnt ends and brisket was hot holding for less than two hours ago. According to the person in charge the chicken was hot holding for more than two hours. The brisket and burnt ends were reheated to 165°F at time of inspection. The chicken was discarded at time of inspection. Corrective Action: Corrected at time of inspection, Repeat Violations: 3rd.
Inspector's notes
At time of inspection observed multiple packages of cooked hot links (sausages) that had been Reduced Oxygen Packaged on-site, dated 2/8/2025 in the freezer. More than 48 hours have passed since product was sealed. HACCP plans and variances are NOT required if sealing a product in a bag using ROP methods and held for less than 48 hours (after 48 hours product must be removed from package or unsealed. The hot links were discarded at time of inspection.
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Repeat Violation 3-502.12 (B1-3, B5-6, D1, D2a, D2f-h, D3, E2-4) - Priority Foundation: Reduced Oxygen Packaging, Criteria. 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. Predefined Comment: A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection, Repeat Violations: 2nd.
2024
Oct 11, 2024Routine3 priority1 foundationall corrected on siteD°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed food worker washing their hands at the handwashing sink while still wearing their disposable gloves.
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PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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 procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Food employee was instructed to remove their gloves and properly washed hands at handwash sink at time of inspection by the person in charge. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked brisket/ 105-115 °F, cooked ribs/ 120 °F, and cooked chicken/99 °F hot holding in the hot holding cabinet near the walk-in cooler.
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Repeat Violation 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. According to the person in charge all foods were cooked today and had been hot holding for less than 4 hours. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection, Repeat Violations: 2nd.
Inspector's notes
Observed a container of eggs whites/ 50°F in the bar cooler reach in. Observed radioactive slaw and Cajun slaw in plastic containers 54-64°F in upper portion of the prep table stored above the fill line.
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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 slaws had been in the cooler since yesterday. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
At time of inspection observed multiple packages of cooked brisket that had been Reduced Oxygen Packaged on-site, dated 8/9/2024. More than 48 hours have passed since product was sealed. HACCP plans and variances are NOT required if sealing a product in a bag using ROP methods and held for less than 48 hours (after 48 hours product must be removed from package or unsealed. The brisket was discarded at time of inspection. Corrective Action: Corrected at time of inspection.
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3-502.12 (B1-3, B5-6, D1, D2a, D2f-h, D3, E2-4) - Priority Foundation: Reduced Oxygen Packaging, Criteria. 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.
Jun 6, 2024Routine2 priorityall 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 for any raw/ undercooked animal proteins.. 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 to the website below.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: Billie H
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. Observed in-use low temperature dish machines in the kitchen and bar. Chlorine concentration measured at 0 PPM after running each dish machine multiple times. Acceptable chlorine concentration shall measure between 50-100 PPM. Upon further inspection it was determined that Quaternary ammonium (Quat) sanitizer was attached to the dish machine at the bar. The quat was changed out for chlorine and the dish machine still tested at 0PPM. Establishment will use the three-compartment sink to wash rinse and sanitize food contact surfaces, equipment, and utensils until the dish machines are repaired. Service call made at time of inspection. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(1), P: 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. Observed burnt ends hot holding in warmer box with an internal temperature of 123°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. After discussion with the chef, it was determined the burnt ends were cooked an hour ago. The burnt ends were reheated to 165°F before being returned to hot holding. Correct By: Corrected At Time Of Inspection
May 3, 2024Advisorynot scoredclean
Establishment is not open and operating at this time. Talked with the owner and the front of house manager. Establishment expected to open 5/23/2024. Will follow up after opening for routine inspection. No County legal action will result from this inspection.
Apr 4, 2024Reviewnot scoredclean
Final Construction. Walked with Brandyn and Daly.All previously discussed items have been addressed.Correct the following item:1) Establishment will install a roll-top on refrigerator to the right of fryers. Ensure this is installed and remove holder for flat lid on wall. Seal any holes in wall with silicone.Discussed bottled sauces (no bottled sauces observed on site). Per PIC, all bottled sauces from from a manufacturer in California and are not bottled on site.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.No County legal action will result from this inspection.Report emailed.
Mar 21, 2024Reviewnot scoredclean
Construction Inspection. Walked with Brandyn and Daly.Establishment is approved to stock and train, but not to serve the public at this time.Correct the discussed items for Final.No County legal action will result from this inspection.Report emailed.
Mar 12, 2024Reviewnot scoredclean
Construction Inspection. Project about 90% complete. Walked with Brandyn.Establishment not ready for Final. For Final, ensure all refrigeration is on and holding at 41*F or less, hot water reaches all sinks within 45 seconds, that there are no sewer issues, all equipment installed, and that air curtains are functional and turn on automatically when activated by microswitch.No County legal action will result from this inspection.Report emailed.
Feb 27, 2024Reviewnot scoredclean
Equipment Inspection. Walked with Brandyn. Project about 75% complete.Walked site and reviewed work done to date. Discussed stip letter and requirements for Final Approval.No County legal action will result from this inspection. Report emailed.
Feb 13, 2024Reviewnot scoredclean
Plumbing Inspection. Walked with Brandyn. Project about 25% complete.Walked site and reviewed work done to date. Discussed stip letter. Spoke with plumber over the phone - RPZ backflow for misting system will be installed in smoker area.No County legal action will result from this inspection. Report emailed.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB
2023
Nov 29, 2023Reviewnot scoredclean
Construction Inspection. Unscheduled visit to assess status of project.No one on site. No signage or construction equipment present. Through window, establishment does not appear to have started demo phase. Application stated construction was supposed to start 10/23/23. Left card at back door.No County legal action will result from this inspection.Report auto emailed.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB
Oct 26, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***This email has been automatically sent and provided as a courtesy to notify you that your application and plans have been reviewed in accordance with code. You will receive a notification of “APPROVAL TO CONSTRUCT WITH CONDITIONS” letter via email or mail regarding the specifics of your plan(s). Please allow a few days to receive your letter if you selected mail on your application as a primary means of receiving correspondence. No reply to this email is required. For further instructions please refer to the letter. Thank you. *** THIS IS NOT AN INSPECTION REPORT. ***
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 →