Well Seasoned
A4280 N Drinkwater Blvd, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-24-02983
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history8 on record
2026
Apr 22, 2026RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection.
2025
Dec 11, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Facilities Inspection, spoke to PIC about bottle labels and good locations to keep chemicals.
Sep 30, 2025RoutinecleanA
No County legal action will result from this inspection.Discussed food grade bags.
May 8, 2025Routine1 coreA
No County legal action will result from this inspection.Discussed date marking.
Inspector's notes
Observed section of wall exposed next to mop sink/water heater. Bare drywall is exposed. Observed 3 compartment sink that is not sealed to the wall. Discussed with the person in charge that all sinks/gaps in walls should be sealed to with a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.
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6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed
2024
Dec 17, 2024Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Establishment Emailed Inspector on 12/17/24 with confirmation of a purchased dishwashing thermometer. Violation has been corrected. All violations due for correction have been corrected. Confirmation uploaded to permit Files.
Dec 6, 2024Routine3 priority1 foundationD°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
In the walk in cooler, observed a carton of raw whole eggs stored on the shelf directly above ready to eat, cut cabbage and bags of lemons and limes.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Inspector's notes
At time of inspection, observed dishes being washed and rinsed but not sanitized. Discussed the three compartment sink usage and reviewed proper wash, rinse, sanitize procedures with employee and manager.
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PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Corrective Action: Corrected at time of inspection.
Inspector's notes
On the stove top, observed cooked oxtail being stored between uses at 89*F. Per employee, it has been there for approximately 30 minutes. Employee stated that it is usually only taken out to be used and placed back in the cooler to stay cold. Oxtail was moved back to the cooler.
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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. Corrective Action: Corrected at time of inspection.
Inspector's notes
At time of inspection, establishment did not have a testing device for their high temperature dishwashing machine. A testing device must be kept available at all times. Please have a testing device prior to re-inspection. Corrective Action: Correct prior to re-inspection.
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4-204.115 - Priority Foundation: Warewashing Machines, Temperature Measuring Devices. 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.
Jun 20, 2024Advisorynot scoredclean
OC Reinspection
May 23, 2024Routine2 coreA°
New owner inspection conducted with owner. Restaurant is operating, but not open at time of inspection.Per Owner, eggs and burgers on menu are fully cooked and not served undercooked or to order. Advised Owner that if menu changes and eggs/burgers are served undercooked and to order, then a consumer advisory with disclosure and reminder will have to be posted on all menus.This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection. 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.Emailed inspection report.No County legal action will result from this inspectionAward: Not Participating,Signer: Corey Wallace
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Correct the following items prior to reinspection: 1. Install a riser with studor vent below 3-compartment sink. Ensure height of riser does not exceed bottom of sink basin. 2. Install hub drain with one inch air gap below prep sink, or provide indirect drain line with a one inch air to floor sink on other side of wall. 3. Repair leak at middle drain of 3-compartment sink. 4. For for carbonated beverage system, test and provide report for reduced pressure principle zone assembly (RPZ) backflow preventer. 5. Reverse hot/cold water at bar handwashing sink. Correct By: Correct Prior To Reinspection
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Correct the following items to prior reinspection: 1. Install coved base under bar perimeter at floor/wall juncture, and front perimeter of ice cream prep area. 2. Provide metal cover for grease trap door behind bar. Ensure cover is sealed around edges, smooth and easily cleanable. 3. Seal hole in wall at bar entrance. 4. Install air curtain or self closing door mechanism at exterior pass through window at ice cream prep area. 5. Repair broken floor tile below handwashing sink at ice cream prep area. 6. Seal gaps in ceiling tile in kitchen and above walk-in refrigerator. 7. Replace damaged vinyl coved base under at walk-in freezer threshold. 8. Seal gaps under bar and paint any bare wood with semi-gloss or high gloss paint. Ensure finish is smooth and easily cleanable. 9. Seal gap around kitchen handwashing sink and wall, prep sink and wall. Core-6-501.12, C: Cleaning, Frequency and Restrictions Provide detailed cleaning throughout kitchen, walk-in refrigerator/freezer, and underneath equipment. 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 →