Nekter Juice Bar
A°6137 N Scottsdale Rd, Scottsdale 85250
Food Establishment - Eating & Drinking · Permit FD-42788
Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 20, 2026.
Score over time
Inspection history11 on record
2026
Jul 14, 2026Re-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. Observed minimum temperature of walk in refrigerator at 36.5°F.
Jul 13, 2026Routine1 priority1 foundationB°
Predefined Comment: No County legal action will result from this inspection.No Collagen and Metabolism Boost observed onsite at time of inspection.
Inspector's notes
Establishment's walk in refrigerator used to hold TCS foods such as yogurt, kale, and spinach observed malfunctioning at time of inspection. Minimum temperature of the walk in refrigerator was observed at 52.7°F with inspector's min/max thermometer.
Show full county text
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. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. After discussion with the PIC and reviewing cold holding logs it was determined the temperature of the walk in refrigerator was above 41°F since 7/9/2026. Must repair walk in refrigerators that it maintains TCS foods at 41°F or below within 24 hours. TCS foods embargoed (see violation #22). Establishment will utilize large reach in and undercounter cold holding units while walk in refrigerator awaits repairs. Corrective Action: Correct within 24 hours.
Inspector's notes
Observed multiple containers of yogurt/53°F- 54°F, kale leaves/53°F and spinach leaves/53°F in the walk in refrigerator. Observed kale leaves and spinach leaves held at room temperature (must be at 41°F or less prior to 4 hour time as a public health control.
Show full county text
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 all TCS foods were held above 41°F for greater than 4 hours. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Jan 23, 2026Re-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. Establishment provided updated written policy for 4 hour time as a public health control electronically.
Jan 21, 2026Re-Inspection1 foundationB°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Priority foundation violation, #50, 5-103.11 has been corrected. At the handwashing sinks observed water temperature of at least 100°F and all other plumbing fixtures observed water temperature over 110°F.
Inspector's notes
Observed kale/63°F and spinach leaves/64°F held at room temperature (11AM time stamp). According to the PIC kale and spinach leaves are held at room temperature for up to 4 hours and then are moved back to the walk-in cooler. When utilizing 4-hour time as public health control TCS foods must be sold or discarded after the 4 hours have passed. Establishment’s written policy for time as a public health control does not mention discarding food not sold with 4 hours. Please provide updated 4 hour time as a control policy that meets all requirements of MCESD prior to re-inspection (1/30/26). Corrective Action: Correct prior to re-inspection.
Show full county text
3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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.
Jan 20, 2026Routine2 foundationB°
Predefined Comment: No County legal action will result from this inspection.Discussed cleaning frequency for juicer (at least every 4 hours). Discussed monitoring under counter refrigerator, ensure it maintains 41°F or less if it is being used to hold TCS foods.
Inspector's notes
Observed kale/63°F and spinach leaves/64°F held at room temperature (11AM time stamp). According to the PIC kale and spinach leaves are held at room temperature for up to 4 hours and then are moved back to the walk-in cooler. When utilizing 4-hour time as public health control TCS foods must be sold or discarded after the 4 hours have passed. Establishment’s written policy for time as a public health control does not mention discarding food not sold with 4 hours. Please provide updated 4 hour time as a control policy that meets all requirements of MCESD prior to re-inspection (1/30/26). Corrective Action: Correct prior to re-inspection.
Show full county text
3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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
At all sinks including the handwashing sinks, prep sink, three compartment sink, and mop sink observed maximum water temperature between 92-94°F.
Show full county text
5-103.11 - Priority Foundation: Capacity-Quantity and Availability Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Predefined Comment: Provide adequate hot water at all sink fixtures prior to re-inspection (1/21/26). Corrective Action: Correct within 24 hours.
2025
Jun 3, 2025Routine2 coreA
No County legal action will result from this inspection.
Inspector's notes
Observed no certified manager present at time of inspection. Corrective Action: Correct prior to next routine inspection.
Show full county text
A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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 damaged gasket on the door of the low boy cooler at preparation station. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.
Show full county text
4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
Jan 16, 2025RoutinecleanA
No County legal action will result from this inspection.Discussed gasket maintenance.
2024
Aug 14, 2024Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
Show full county text
Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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
Mar 11, 2024Routine1 coreA
This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed gasket maintenance.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)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 anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: A,Food Manager Licenses: 1,Signer: Kurt Akbarzadeh
Core-5-501.17, C: Toilet Room Receptacle, Covered Observed customer restroom with no covered trash receptacle available. Discussed with person in charge that all restrooms that are used by females should have a covered trash receptacle available at all times for sanitary napkins. Correct By: Correct Prior To Next Routine Inspection
2023
Sep 20, 2023Routine1 priority1 foundation1 coreall corrected on siteB
This establishment received a B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.2-102.12(A), C – Certified Food Protection ManagerNo employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager.Correct by next routine inspection.Discussed temperature of sanitizer dispenser.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive 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 toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)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 anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: B,Review Complete: CHECKED,Review Notes: QA,Signer: Brielle Olson
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap available at front of house hand wash sink. Person in charge stated that the soap dispenser does not work and the sink is not used, person in charge put a "do not use" sign on sink. Discussed with person in charge that the sink is labeled as a hand wash sink and should be stocked with a hand washing provision. Correct By: Corrected At Time Of Inspection
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 3 compartment sink with sanitizer solution in it being used to sanitize dishes that measured 0ppm with quaternary test strips. Staff member emptied sink and refilled with fresh sanitizer solution. Staff member rewashed all dishes. Discussed with person in charge that quaternary sanitizer should be tested at minimum of every 4 hours to ensure proper sanitizer levels. Quaternary sanitizer should measure between 150-400 ppm. Correct By: Corrected At Time Of Inspection
Core-3-304.14, C: Wiping Cloths, Use Limitation Observed both in use red sanitizer buckets with quaternary sanitizer solution that measured 0ppm with inspector test strips. Person in charge emptied buckets and refilled with fresh sanitizer at time of inspection. Discussed with person in charge that sanitizer buckets should be changed at a maximum of every 4 hours. Quaternary sanitizer should measure between 150-400 ppm. Correct By: Corrected At Time Of Inspection
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 99Starbucks CoffeeA6137 N Scottsdale Rd · 0 m away
- 89Veneto Trattoria ItalianaC°6137 N Scottsdale Rd · 0 m away
- 99Handel's Homemade Ice CreamA6137 N Scottsdale Rd · 0 m away
- —Miel De Agave6137 N Scottsdale Rd · 0 m away
- 81Houston's RestaurantC°6113 N Scottsdale Rd · 80 m away
- 99Barry'sA6107 N Scottsdale Rd · 90 m away
- 86Born & BredC°6149 N Scottsdale Rd · 90 m away
- 87Slanted RiceC°6149 N Scottsdale Rd · 90 m away
Data from Maricopa County Environmental Services public records, last checked Sep 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →