Beginner's Luck
A°7240 E Main St, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-23-06600
New American — all-day diner-homage brunch, specialty coffeeWebsite
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 history12 on record
2026
May 21, 2026Routine2 coreA°
No County legal action will result from this inspection.Discussed food storage. Discussed time as a control.
Inspector's notes
Observed certified food manager certificate expired. The establishment had no CFM on premise during inspection. Discussed with the person in charge that the establishment should have a CFM on premise during hours of operation. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed cutting boards on the cook line that were heavily scarred and stained from knife usage and food contact. Discussed with Chef that the boards should be smooth and free of cracks and crevices. Recommended have the boards planed or replaced. Corrective Action: Correct prior to next routine inspection.
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4-501.12 - Core: Cutting Surfaces
Feb 12, 2026RoutinecleanA°
No County legal action will result from this inspection.Discussed time as a control.Discussed bacon cooking process.
2025
Nov 6, 2025Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed whipped topping, beef short rib, and cheese fondue sauce in walk-in cooler bearing date marks from 10/30 or prior. Ready-to-eat, time/temperature control for safety (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). 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.
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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.
Jul 17, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
Mar 7, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
2024
Oct 23, 2024RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
Sep 24, 2024Advisorynot scoredclean
Advisory - Site Visit
Jul 23, 2024Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Establishment has sent over menus for review. Upon inspection all menus have been corrected. All violations due for correction have been corrected.
Jul 10, 2024Routine1 priority1 foundationB°
Predefined Comment: No County legal action will result from this inspection.Reviewed raw food storage with managers.Reviewed cooling methods with managers.
Inspector's notes
In the hot holding box on the prep line, observed a cream based praline sauce that was holding at 109*F. In a container on the grill observed butter at 92*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. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
On the breakfast menu, observed missing advisory disclosure markings on the sides of eggs for BLT's and avocado toasts, cold smoked salmon on the chopped salad, and single sides of additional eggs. On the midday menu, observed the reminder verbiage missing and missing disclosure marking for the cold smoked salmon on the chopped salad. On the dinner menu, observed missing disclosure marking on the cold smoked salmon on the chopped salad. Reviewed consumer advisories with manager.
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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. Predefined Comment: Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection.
Mar 29, 2024Advisorynot scoredclean
Received and reviewed establishments integrated pest management (IPM) plan and active managerial control (AMC) plan for barrier exemption. Barrier exemption approved for front main entrance double doors to be open during operations. Delivered signed copy of barrier exemption form to restaurant owner and uploaded IPM and AMC documents to EDMS.No County legal action will result from this inspection.
Mar 12, 2024Re-InspectioncleanA°
Upon re-inspection, all violations have been corrected.For barrier exemption, please provide additional information for integrated pest management plan and complete a detailed active managerial control plan. Please keep doors closed until barrier exemption is approved to prevent pests from entering the establishment. Emailed inspection report.No County legal action will result from this inspection.Award: Re-Inspection,Signer: Bernie Kantak
Feb 1, 2024Routine1 priority1 coreB°
Class 4, Eating and Drinking, 10+ Seating. Permit is approved. Restaurant is not opening and operating. No food was being stored at time of inspection. OC Inspection conducted with new owner Bernie Kantak.Ensure to provide farm raised or wild caught supplier information for raw salmon, or provide parasite destruction letter from seafood supplier.This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.Please correct the items in the report within 30 days or an additional $240 will be charged for each additional inspection thereafter.This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department¶s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, via on-line at ESD.MARICOPA.GOV, US Mail, or phone at 602-506-6824 Option 2. Payment can always be made in person at any regional office. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes. All permit fees are non-refundable. NOTICE: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 No County legal action will result from this inspectionAward: Not Participating,Signer: Bernie Kantak
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required Bar has a glass rinser and coffee brewer that will be connected to the restaurant water line without backflow preventers. Install an ASSE 1022 dual check backflow preventer between water source and coffee brewer. Install a Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer between water source and bar glass rinser. Ensure RPZ drains to floor sink with a one inch air gap between drain line and floor sink. Test and provide test report for RPZ. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Correct the following items: 1. Test and provide test report for RPZ backflow preventer which connects to reverse osmosis system. 2. Provide one air gap between drain line and floor sink for ice machine and copper drain pipe in kitchen next to prep sink. Correct By: Correct Prior To Reinspection
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Correct the following: 1. Install sneeze guard that is at least 60 inches high around south counter of kitchen to protect kitchen from customer pathway to/from restroom. 2. Install small wall that is at least 60 inches high from left side of kitchen handwashing sink out to width of kitchen prep sink. 3. Install coved base at floor/wall junctures around mop sink, back of house area near restroom, and bar entrance between small kitchen wall. 4. Install self closing mechanisms on exterior door near water heater and back of the house. 5. Adjust or repair weather stripping and door sweeps for exterior doors to ensure seals are tight and no light shines through. 6. Repair small floor pit with underlayment exposed near exterior door in water heater room. 7. Install splash guard between 3-compartment sink and dish drying rack, or relocate dish drying rack. 8. Seal gaps between wall and ceiling in kitchen and bar area. 9. Seal holes in ceiling/walls in kitchen, bar, and back prep area. 10. Refinish rusty surface on bottom of ice box behind bar. Remove any unused flex lines. 11. Replace ceiling tiles above bar and back prep area, where walk-in refrigerator is located, with vinyl ceiling tiles which are smooth and easily cleanable. 12. Paint bare wood under bar with semi gloss or high gloss paint so it is smooth and easily cleanable. 13. Paint swing doors to dishwashing area with semi-gloss or high gloss paint so they are smooth and easily cleanable. Correct By: Correct Prior To Reinspection
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 →