Postino
B°7030 E Greenway Pkwy, Scottsdale 85254
Food Establishment - Eating & Drinking · Permit FD-46634
Score based on 11 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Score over time
Inspection history11 on record
2026
Sep 8, 2026Routine2 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed a can of Hot Shot aerosol pesticide on the ground behind the freezer located near the back entrance of the kitchen.
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7-202.11 - Priority Foundation: Restriction-Presence and Use Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a small pan of roasted Brussel sprouts/63°F cooling in the top section of the prep refrigerator across from the fryer. After discussion with the chef it was determined the Brussel sprouts were cooked within the past 2 hours and had been cooling since.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Prep refrigerators are not designed to rapidly cool TCS foods. The Brussel sprouts were moved tot he walk in refrigerator at time of inspection to rapidly cool. Corrective Action: Corrected at time of inspection.
May 26, 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.
May 18, 2026Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
2nd consecutive violation. Observed diced cherry tomatoes, stracciatella, arugula, mozzarella, smoked salmon, prosciutto, brie cheese, mascarpone cheese, and cooked brussel sprouts on top portion of prep cooler closest to kitchen entrance at 44 to 56 deg F. Observed cooked sweet potatoes and diced tomatoes on bottom portion of same prep cooler at 51-52 deg F. All items except for brie cheese and salmon had been in prep cooler less than 4 hours and were placed on ice for rapid cooling.
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Repeat Violation 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: All TCS foods (brie cheese and smoked salmon) improperly cold held for over 4 hours were discarded by PIC at time of inspection. 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. Corrected at time of inspection.
Inspector's notes
Small containers of diced and sliced tomatoes labeled as Time as a Control in prep coolers directly in front of and next to window as well as the one next to cooktop found with discard times of 3 pm still in-use. PIC discarded all containers of tomatoes past discard time. Time as a Public Health control for safety foods must be discarded at 4 hours after placing out of temperature control and be properly marked. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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
Prep cooler closest to kitchen entrance with multiple TCS items out of temperature found with ambient air temperature of 43.7 deg F with min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. 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. Addl Notes: Observed pomodoro sauce in deep plastic container with lid and sliced roasted chicken in covered metal containers stacked on top of each other actively in cooling process in walk in cooler.
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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: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC removed lids from containers. Corrective Action: Corrected at time of inspection.
2025
Sep 15, 2025Routine1 priority1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed smoked salmon/55°F, brie cheese/51°F, and feta cheese/51°F held in melted ice bath in the top section of prep refrigerator near the kitchen entrance.
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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. After discussion with the person in charge it was determined all TCS foods were within safe time parameters. Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed front entrance, patio doors, and garage style doors propped open at time of inspection. Observed air curtain in the kitchen window off and blocked with a shelf. Person in charge shut outer openings at time of inspection. Discussed maintaining outer entrances closed or other effective means of protecting outer entrances, such as air curtains. Corrective Action: Corrected at time of inspection. 6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed at least three small flies in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests. Discussed monitoring for harborage conditions and obtaining pest control services as needed. Discussed maintaining outer openings closed. Correct By: Correct Prior To Next Routine Inspection
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6-202.15 - Core: Outer Openings, Protected
Jun 3, 2025Routine1 coreA°
Predefined Comment: No County legal action will result from this inspection.Discussed service animal verification/ dog friendly patio requirements with the person in charge. Disccused 4 hour time as a control procedures with the person in charge.
Inspector's notes
No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. The person in charge was not able to provide a copy of their CFPM certification for review at time of inspection. Please obtain certified food protection manager certification and keep certification accessible for health inspections. 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
Mar 6, 2025Routine1 priority1 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed chef grab a raw chicken skewer and raw beef skewer with the same pair of tongs and place them on the grill. Equipment Food-Contact Surfaces and Utensils shall be cleaned in between different types of raw animal foods. PIC obtained a clean set of tongs at time of inspection. PIC instructed the chef to cook the beef to 165 °F. Discussed utilizing different utensils for different types of raw animal proteins to prevent cross contamination. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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
Observed a large plastic container of pomodoro sauce over 12 inches deep in the walk in cooler. The internal temperature of the sauce was 78°F. After discussion with the person in charge it was determined the sauce had been cooling for 20 minutes.
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3-501.15 (A) - Priority Foundation: Cooling Methods. 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: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. The sauce was divided into smaller portions at time of inspection. Ensure TCS food prepared from ingredients at ambient temperature are cooled using proper methods so they reach 41°F or less within 4 hours. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed multiple small fruit/ drain flies in the back prep area. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests. Discussed monitoring for harborage conditions and obtaining pest control services as needed. Correct By: Correct Prior To Next Routine Inspection
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6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring
2024
Oct 3, 2024Re-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. Pest control invoice from 9/19/2024 received electronically.
Sep 16, 2024Routine1 priority1 foundationB°
Predefined Comment: No County legal action will result from this inspection.Discussed cooling methods with the person in charge.
Inspector's notes
Observed roasted pepper/ 50°F, roasted artichoke/ 50°F, cooked corn/ 59°F, yogurt dressing/ 50°F, assorted cheeses (pimento, brie, feta) 50-54°F in the upper portion of the charcuterie station prep 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. After discussion with the person in charge it was determined all TCS foods above had been in the prep cooler for less than 4 hours. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed live roach on the wall behind the dish machine at time of inspection. Reviewed pest control invoice from 8/27.
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6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Predefined Comment: Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.
May 17, 2024Routine1 priority1 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.Reviewed cleaning/ sanitizing procedures for three compartment sink prior to being used to cool or rinse product. Discussed using dedicated prep sink. Reviewed cooling procedures with the person in charge. 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 at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Award: Not Participating,Food Manager Licenses: 1,Signer: Hailey W
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 the low temp 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. Establishment will utilize the three-compartment sink or bar disk machine to wash, rinse, and sanitize equipment, utensils, and food contact surfaces until the dish machine is repaired and maintains a chlorine concentration between 50-100 PPM. Correct By: Corrected At Time Of Inspection
Core-4-603.16, C: Rinsing Procedures Observed a container of vegetable wash feeding into dish machine rather than the rinse aid at time of inspection. Please ensure correct chemicals are supplied to the dish machine so that abrasives are removed, and cleaning chemicals are removed during the rinse step. The vegetable wash was replaced with the rinse aid at time of inspection. Correct By: Corrected At Time Of Inspection
Feb 20, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed smoked salmon. Please ensure that packaging/ documentation is readily available to determine smoked salmon is fully cooked. Core-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 (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. 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 at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Award: Not Participating,Food Manager Licenses: 0,Signer: Ren Z
2023
Oct 12, 2023Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. 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)Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: DC,Signer: Yolina P
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 machine at the bar with a chlorine concentration of 25 PPM. Chlorine concentration shall measure between 50-100 PPM in final rinse. It was determined that chlorine sanitizer jug was almost empty. The jug was replaced and the dish machine was run again. Chlorine concentration re-measured at 50 PPM. Discussed utilizing test strips and monitoring chlorine sanitizer supply. Correct By: Corrected At Time Of Inspection
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 88The MissionA°7122 E Greenway Pkwy · 100 m away
- 94Sur La TableA7122 E Greenway Pkwy · 100 m away
- 98La La Land CafeA°15215 N Kierland Blvd · 170 m away
- 81Tommy Bahama Restaurant & BarA°15205 N Kierland Blvd · 210 m away
- 90PF Chang's China BistroB°7132 E Greenway Pkwy · 220 m away
- 99Starbucks CoffeeA°15054 N Scottsdale Rd · 220 m away
- 89Snooze an A.M. EateryA°15054 N Scottsdale Rd · 220 m away
- 91Frost, A Gelato Shoppe at KierlandB°15034 N Scottsdale Rd · 260 m away
Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →