Chula Seafood

A°

8015 E Roosevelt St, Scottsdale 85257

Food Establishment - Eating & Drinking · Permit FD-53255

Score based on 7 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 24, 2026.

Excellent

Scottsdale 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 history7 on record

2026

Aug 11, 2026RoutinecleanA°

No County legal action will result from this inspection.No violations noted at time of inspection.

Mar 27, 2026RoutinecleanA°

No County legal action will result from this inspection.Discussed utensil storage.

2025

Jul 30, 2025Routine1 coreA°

No County legal action will result from this inspection.Discussion points included Consumer Advisory, handwashing, and time as a control. Inspector provided Employee Illness policy Form 1-B, Time as a Public Health Control guidance document, and Consumer Advisory guidance document.

#51 — Plumbing Installed; Proper Backflow DevicesCore5-205.15

Inspector's notes

Observed mop faucet continuously leaking. Repair as needed. Corrective Action: Correct prior to next routine inspection.

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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained

Mar 13, 2025RoutinecleanA°

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

2024

Apr 26, 2024RoutinecleanA

This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No violations noted at time of inspection.No County legal action will result from this inspection.The Routine Inspection was emailed.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,Food Manager Licenses: 2,Signer: James Marble

Jan 3, 2024Routine1 priorityall corrected on siteB°

A pattern of non-compliance is developing for Priority violation # 20 [ Priority Violation - 3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding], [code reference], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.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.The Routine Inspection Report was emailed.The facility is open 10am-6pm.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: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: DC,Signer: Kyle Kent

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Repeat Violation 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 in the cooling next to the reach in cooling unit tuna at 47F and salmon 45F.>>Foods intended for cold holding shall maintain a temperature of 41F and below. Person in charge placed salmon and tuna in the walk in cooler unit.>>Monitor temperatures for cold holding items to 41F and below.>>Corrected at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

2023

Sep 12, 2023Routine4 priority1 foundationall corrected on siteD°

This establishment is not participating in the award program at this time and had 4 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.OF NOTE: Discussed that establishment does not have approved for outdoor cooking or outdoor smoking. Discussed variance requirements. Discussed remodel requirements. Provided remodel and variance applications.Discussed storage of employee beverages, the importance of air drying clean dishes, and backflow requirements for open ended hoses in production areas. Report emailed. Conducted with RS# 1206. 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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Embargo Lbs: 89,Review Complete: CHECKED,Review Notes: QA-CR-RA,Signer: Alyssa Ochoa

#13 — Food in Good Condition, Safe and UnadulteratedPriority3-101.11

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.-----Observed package of shredded cheese with organic matter growth resembling mold on top shelf of walk-in cooler. Cheese was embargoed and voluntarily discarded by PIC at time of inspection. All food must be safe and unadulterated. Correct By: Corrected At Time Of Inspection

#20 — Proper Cooling Time and TemperaturesPriority3-501.14

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 hot, pickled red onions in deep covered container at 72-75'F. Per PIC, the onions were prepared with hot water approximately 3 hours prior to inspection. The onions were rapidly reheated to 165'F at the time of inspection to restart the cooling process. Cooked foods must be cooled from 135-70'F in the first 2 hours and from 70-41'F in the next 4 hours for a total of 6 hours of cooling. Discussed the importance of proper cooling with the PIC. Correct By: Corrected At Time Of Inspection

#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 raw salmon on speed rack at 78-81'F at ambient air temperature by ice machine in back of house. Per PIC, salmon was placed on rack approximately 3-4 hours prior to inspection to cure and dry. Establishment does not have a variance for ambient air temperature curing of TCS foods. The salmon was embargoed and discarded at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

#23 — Proper Date Marking and DispositionPriority3-501.18

PRIORITY VIOLATION-3-501.18, P: 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.-----Observed several variations of cured and smoked salmon with prep dates of 8/26/2023, 8/29/2023, and 9/5/2023 in walk-in cooler. Observed tomatillo sauce prepared with garlic & oil with prep date of 7/15/2023 in walk-in cooler. Observed garlic & oil mixture with prep date of 4/6/2023 in walk-in cooler. All items were embargoed and voluntarily discarded at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made or removed from the freezer as day 1). Correct By: Corrected At Time Of Inspection

#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 shrimp ceviche and cooked whitefish in tightly covered containers in prep tables at 49-51'F. Per PIC, items were cooked less than 6 hours prior to inspection. Also observed cooked shrimp at 58-65'F in tightly covered container in walk-in cooler. All items were uncovered and placed in walk-in cooler to rapidly cool. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in equipment designed for cooling such as walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Food prepped from ambient air temperature foods must be cooled from 70'F-41'F within 4 hours. Correct By: Corrected At Time Of Inspection

This address holds 2 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.

100
Food Establishment - Meat MarketA°Permit FD-53636 · last inspected Aug 11, 2026

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 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →