Ciao Grazie Pizzeria Winebar
A18835 N Thompson Peak Pkwy, Scottsdale 85255
Food Establishment - Eating & Drinking · Permit FD-24177
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 history9 on record
2026
Apr 28, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.
2025
Nov 5, 2025RoutinecleanA
No County legal action will result from this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Aug 20, 2025RoutinecleanA
No County legal action will result from this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Mar 19, 2025RoutinecleanA
No County legal action will result from this inspection.Reviewed with manager: dented cans.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
2024
Nov 6, 2024Routine2 priority1 foundationall corrected on siteC
No County legal action will result from this inspection.Reviewed with employees: air drying vs hand drying of dishware, thawing at room temperature.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Inspector's notes
Bar handwashing sink being used as dump sink. A handwashing sink is to be used for handwashing only and have both hot and cold water faucets working properly. Handwash sinks are to be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities are to be maintained in a condition that promotes handwashing.PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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.
Inspector's notes
At in use warewashing machine, at food contact surfaces, no detectable chlorine sanitizer. After machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. 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.
Inspector's notes
On pizza line, in pizza prep table cooler, tomato based pizza sauce with an internal temperature of 59*F. Per employee, pizza sauce is removed from cooler to make pizzas and was out of cold holding <1 hour. Recommended using ice bath for pizza sauce to maintain proper temperature. Instructed employee to provide ice bath for pizza sauce container to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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.
Jul 24, 2024Routine1 priority1 foundation1 coreall corrected on siteB
No County legal action will result from this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Inspector's notes
On cook line, cooked spaghetti, cut leafy greens, and meatballs without date marks. Per manager, spaghetti, cut leafy greens, and meatballs were prepared >24 hours. Instructed manager to provide date marks on cooked spaghetti, cut leafy greens, and meatballs at time of inspection. 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). Corrective Action: Corrected at time of inspection. 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. Addl Notes: In walk in cooler, pannacotta/ 7-14 and fresh garlic in oil/ 7-15 past 7 day discard date. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. See embargo form. Discussed date marking and 7-day discard dates of all prepared foods and TCS foods in establishment. 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
On cook line, inside of both microwaves with accumulation of food debris. Instructed employee to clean inside of microwaves. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Corrected at time of inspection.
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4-602.13 - Core: Nonfood Contact Surfaces
Apr 17, 2024Routine1 coreall corrected on siteA
This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.On July 1st, 2023, the Environmental Services Department started 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,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)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Carlos Perez
Core-6-305.11, C: Designation-Dressing Areas and Lockers ............On pizza line, personal phone stored on cutting board. Employee moved personal phone off of cutting board. Discussed storing of personal items away from food products and equipment. Correct By: Corrected At Time Of Inspection
2023
Nov 29, 2023Routine2 coreA
This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Recommended purchases bodily fluids clean up kit.Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review.(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM (2nd Consecutive Violation).Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.On July 1st, 2023, the Environmental Services Department started 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,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)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Embargo Lbs: 0,Food Manager Licenses: 0,Signer: Bella Dalu
Core-4-602.13, C: Nonfood Contact Surfaces .........On pizza line, inside top and bottom of prep table coolers and inside of microwaves and around the warewashing machine with accumulation of food debris and food residues. Maintain clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection
Core-3-304.14, C: Wiping Cloths, Use Limitation .........On pizza line, dry in use wiping cloths stored on cutting surfaces. Instructed employee to make quat sanitizer wiping cloth bucket with a concentration of 150-400ppm and store in use wiping cloths in sanitizer solution in between uses. Correct By: Corrected At Time Of Inspection
Aug 22, 2023Routine1 priorityall corrected on siteB
This establishment received a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review.(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: B,Embargo Lbs: 0,Food Manager Licenses: 0,Signer: Kevin Gibson
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 pizza station, tomato pizza sauce/ 60*F, mozzarella cheese/ 63*F, and cooked sausage/ 50*F out of internal temperatures. Per employee, sauces, cheese, and sausage were removed from cold holding <1 hour. Pizza sauce, mozzarella cheese, and sausage were moved to prep table coolers to rapidly cool back down to the proper cold holding temperatures. Recommended using large ice bath on counter for sauce, cheese, and sausage to maintain temperatures throughout busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection
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 →