Mountain Shadows Resort

B°

5445 E Lincoln Dr, Paradise Valley 85253

Food Establishment - Eating & Drinking · Permit FD-52339

Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 17, 2026.

Excellent

Paradise Valley restaurant avg: 93

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history9 on record

2026

Jun 3, 2026Routine1 priorityall corrected on siteB°

Predefined Comment: No County legal action will result from this inspection.

#15 — Food Separated and ProtectedPriority3-302.11

Inspector's notes

Observed raw/ partially cooked chicken stored directly above cooked octopus in the small reach in refrigerator near the dry storage area.

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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.

Feb 17, 2026Routine1 priorityall corrected on siteB°

Predefined Comment: No County legal action will result from this inspection.Discussed adding asterisk to salmon on dinner menu if offered undercooked.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed chicken/115°F held in cvap warmer/oven below the counter near the pizza oven. Oven temperature set to 118°F. According to the PIC chicken is placed in the warmer cold and raw (41°F or less). According to the PIC chicken is stored in the oven for 2-3 hours before final cook on the grill. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed storing food out danger zone (135°F-41°F). Chicken was discarded at time of inspection. 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.

2025

Oct 6, 2025Routine1 coreA°

No County legal action will result from this inspection.

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedCore4-501.11

Inspector's notes

Observed damaged gaskets on the cook line drawers at the end of the cook line. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment

May 20, 2025Routine1 coreA°

No County legal action will result from this inspection.Discussed date marking.Discussed fan guard cleaning frequency.

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedCore4-501.11

Inspector's notes

Observed damaged gaskets on two of the cook line cooler drawers. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment

Jan 27, 2025RoutinecleanA°

No County legal action will result from this inspection.Discussed time as a control.Discussed date marking.Discussed package labeling.

2024

Nov 19, 2024RoutinecleanA°

No County legal action will result from this inspection.

May 28, 2024Routine1 foundationall corrected on siteB°

This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.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: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Jimmy Hawxhurst

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation3-501.15

Repeat Violation Priority Foundation-3-501.15 (A), Pf: 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. Observed 8 quart covered container of cooked black beans in upright cooler. With Inspector probe thermometer the product measured 67*F. Chef stated that the product had been made 2 hours prior to inspection. Chef had staff member move product to shallow pan at time of inspection to continue the cooling process. Discussed with Chef that when cooling, the proper methods include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Jan 16, 2024Routine1 foundationall corrected on siteB°

This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.Discussed cleaning frequency of fan guards in upright reach in.Discussed ice machine cleanliness.Discussed torn gaskets on cooler drawers.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: Not Participating,Food Manager Licenses: 1,Signer: Charles Wiley

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation3-501.15

Priority Foundation-3-501.15 (A), Pf: 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. Observed cooked ground chorizo cooling in the upright reach-in. Chorizo had an internal temperature of 78*F, measured with inspector probe thermometer. Chorizo was cooling in covered 8 quart container. Chef stated that the product had been made approximately 1.5 hours earlier. Chef pulled product and placed in large shallow pan to complete the cooling process at time of inspection. Discussed with Chef that when cooling, the proper methods include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection

2023

Sep 13, 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.Discussed date marking.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: Not Participating,Embargo Lbs: 1,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Charles Wiley

#22 — Proper Cold Holding TemperaturesPriority3-501.16

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. Observed shallow 1/3 pan with sliced prosciutto in top portion of right cold table on cook line with an internal temperature of 58*F measured with inspector probe thermometer. Pan was dated 9/6/23, date of inspection was 9/13/23. Person in charge stated that it was just brought from the cooler in preparation for dinner service and was not certain when product went out of temperature. Person in charge voluntarily discarded product at time of inspection. Correct By: Corrected At Time Of Inspection

This address holds 6 food permits

Maricopa County issues a separate permit for each kitchen rather than for each restaurant name, so large properties hold several. Each is inspected and scored on its own. The county does not publish which kitchen serves which venue.

Nearby restaurants

Other places to eat within a short walk, with their current scores.

Data from Maricopa County Environmental Services public records, last checked Sep 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →