La Locanda Ristorante Italiano
A°6830 E 5th Ave, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-54889
Score based on 13 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 history13 on record
2026
Aug 5, 2026Re-Inspection1 coreA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Proof of correction for Priority Foundation Violation #33, 4-301.11, was received electronically.
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. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. ANAB-CFP Accreditation Program (Accredited): http://anabpd.ansi.org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?prgID=8&statusID=4 Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.
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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
Jul 28, 2026Re-Inspection1 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection Priority Foundation Violation #36, 4-302.12 has been corrected. Two functioning probe thermometers observed onsite.
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. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. ANAB-CFP Accreditation Program (Accredited): http://anabpd.ansi.org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?prgID=8&statusID=4 Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.
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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
Inspector's notes
Observed large outdoor walk in refrigerator with minimum temperature of 40.5°F with inspector’s min/max thermometer. Indoor walk in refrigerator observed with minimum temperature of 47.5°F. Please repair indoor walk in refrigerator prior to re-inspection.
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Repeat Violation 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. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Repair prior to re-inspection (8/7/2026) Corrective Action: Correct prior to re-inspection. Repeat Violation: 2nd.
Jul 27, 2026Routine1 priority2 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.Discussed precleaning process of removing old date marks on washed/sanitized containers.
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. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. ANAB-CFP Accreditation Program (Accredited): http://anabpd.ansi.org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?prgID=8&statusID=4 Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.
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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
Inspector's notes
Observed raw shelled unpasteurized eggs/53°F in the outdoor walk in refrigerator. In the indoor walk in refrigerator observed blue cheese dressing/53°F, buttermilk/54°F, and leafy green spring mix/54°F. 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. According to the PIC all TCS foods were within safe temperature parameters at 41°F or less when the prep cook was last onsite at 2PM.
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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 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. Repeat Violation: 2nd.
Inspector's notes
Outdoor walk in refrigerator observed with minimum temperature of 54.6°F with inspector's min/max thermometer. Indoor walk in refrigerator observed with minimum temperature of 54.3°F with inspector's min/max thermometer. Limited amount of TCS foods observed in the walk-in refrigerators see (#22 & #33).
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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: 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 within 24 hours. 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. Addl Notes: Observed two pans of red sauce/50°F cooling in the malfunctioning outdoor walk in refrigerator. Observed multiple trays of cooked pasta cooling in the malfunctioning indoor walk in refrigerator/50-51°F. According to the PIC all TCS foods were cooked when the prep chef was onsite and had been cooling for less than 6 hours. 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. TCS foods must be cooled in functioning equipment that can cool TCS foods to 41°F or less. Cooling TCS foods were transferred to the functioning large reach in refrigerator at time of inspection to resume cooling. Corrective Action: Corrected at time of inspection.
Inspector's notes
Both probing thermometers onsite observed not functioning at time of inspection. No spare batteries available at time of inspection. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Obtain functional probe thermometers prior to re-inspection (8/6/2026). Corrective Action: Correct prior to re-inspection.
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4-302.12 - Priority Foundation: Food Temperature Measuring Devices
Apr 22, 2026Routine1 priority3 coreB°
Chemical Dispenser and Y-Valve (Wye) Installations Guidance provided.Predefined Comment: No County legal action will result from this inspection.Discussed outdoor mop sink attachments, a faucet equipped with an AVB and a Y-valve attached is not approved.
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. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. 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
Inspector's notes
Observed salad station prep refrigerator holding TCS foods such as chopped lettuce/ 50°F, diced tomatoes/ 46°F, blue cheese/46, mozzarella cheese/46°F, cooked eggs/46°F, Bruschetta tomatoes/49°F with ambient temperature of min/max thermometer of 49.1°F. 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 moved from the reach in refrigerator or walk in refrigerator to the salad station prep refrigerator about 2 hours ago.
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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: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Service call made at time of inspection. Observed technician onsite conducing repairs, ensure cold holding units maintain TCS foods at 41°F or less. Corrective Action: Corrected at time of inspection.
Inspector's notes
No thermometer in salad station prep refrigerator. Any refrigerator or freezer, storing TCS food products, shall have a thermometer located in an inconspicuous place to monitor temperature. Obtain thermometer for cold holding unit prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.
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4-204.112 (A-D) - Core: Temperature Measuring Devices-Functionality
Inspector's notes
Employee restroom being repaired at time of inspection. Observed exposed concrete on the ground. Other restrooms onsite functional.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
2025
Nov 25, 2025Routine1 foundation4 coreB°
No County legal action will result from this inspection.Discussed menu.
Inspector's notes
Observed hand wash sink in bar area that had used straws and fruit in that was dumped from previous drinks. The person in charge removed the garbage at time of inspection. Discussed with the person in charge that the hand wash sink should only be used for hand washing. 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
Observed excessive organic matter buildup inside the beverage dispenser at the bar. The person in charge instructed staff to clean at time of inspection. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 excessive organic matter build up on the bottom of the beer cooler in the bar area. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.
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4-202.16 - Core: Nonfood-Contact Surfaces
Inspector's notes
Observed leak under the hand wash sink in the bar. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Inspector's notes
Observed back room between the walk-in cooler and the walk-in freezer with excessive miscellaneous equipment and boxes stored on the shelves and floor. Discussed with the person in charge that old equipment that is no longer used should be removed from the establishment. Corrective Action: Correct prior to next routine inspection.
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6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter
Jun 25, 2025Re-Inspection1 foundationall corrected on siteB°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.Water heater was replaced. Water temperature measured 108-110*F.
Inspector's notes
Observed cold table on left side of cook line that had an ambient temperature of 59*F with inspector min/max thermometer. Unit had no TCS foods in it. Chef set up an ice bath with proteins for dinner service and is going to use time as a control. The person in charge called for service at time of inspection. Discussed with the person in charge that all refrigeration should be maintained at 41*F or below when cold holding TCS products. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation
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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.
Jun 24, 2025Routine2 foundationB°
No County legal action will result from this inspection.
Inspector's notes
Observed cold table on left side of cook line that had an ambient temperature of 59*F with inspector min/max thermometer. Unit had no TCS foods in it. Chef set up an ice bath with proteins for dinner service and is going to use time as a control. The person in charge called for service at time of inspection. Discussed with the person in charge that all refrigeration should be maintained at 41*F or below when cold holding TCS products. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation
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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.
Inspector's notes
Observed water that was dispensing out of the hot water spout that measured 86*F with inspector probe thermometer. The person in charge tried resetting the breaker to get better results. After 15 minutes the temperature remained at 86*F. The person in charge called for service at time of inspection. Discussed with the person in charge that all sinks should have hot water available at all times with a minimum temperature of 100-110*F. A re-inspection will be conducted on 6/25/2025. Corrective Action: Correct prior to re-inspection.
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5-103.11 - Priority Foundation: Capacity-Quantity and Availability
Mar 26, 2025Routine1 foundation1 coreB°
No County legal action will result from this inspection.Discussed date marking.
Inspector's notes
Observed cold table on left side of cook line that had an ambient temperature of 50*F with inspector min/max thermometer. Unit contained raw proteins including salmon, chicken and veal. With inspector probe thermometer the products measured 46*F - 50*F Chef stated that all product had just been stocked in there 30 minutes prior to inspection. Chef removed all product to other cooler at time of inspection. The person in charge called for service at time of inspection. Discussed with the person in charge that all refrigeration should be maintained at 41*F or below when cold holding TCS products. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation
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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.
Inspector's notes
Observed leak under the hand wash sink in the bar. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
2024
Nov 26, 2024Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed cold table on left side of cook line that measured 51*F with inspector min/max thermometer. Chef stated that all product had just been stocked in there 30 minutes prior to inspection. Chef removed all product to other cooler at time of inspection. The person in charge called for service at time of inspection. Discussed with the person in charge that all refrigeration should be maintained at 41*F or below when cold holding TCS products. Corrective Action: Corrected at time of inspection.
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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.
Aug 26, 2024Routine1 coreA°
Predefined Comment: No County legal action will result from this inspection.Discussed beverage dispenser cleaning frequency.Discussed menu.Discussed fried onions.
Inspector's notes
Observed trench dug out in dry storage from fixing a plumbing issue. Trench is covered with plywood and dry storage is not being used to store food. Discussed with the person in charge that all floors should be smooth, durable, nonabsorbent and/or easily cleanable and/or not constructed of proper materials. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed back room between the walk-in cooler and the walk-in freezer with excessive miscellaneous equipment and boxes stored on the shelves and floor. Discussed with the person in charge that old equipment that is no longer used should be removed from the establishment. Corrective Action: Correct prior to next routine inspection.
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6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed
Apr 2, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 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,Signer: Carlos Ochoa
2023
Nov 30, 2023Routine1 coreA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 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,Signer: Rubin Olivas
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 excessive organic matter build up inside the upper portion if the ice machine. Discussed with the person in charge that the cleaning frequency should increase to preclude the accumulation of soil and mold. Correct By: Correct Prior To Next Routine Inspection
Aug 29, 2023Routine1 coreall corrected on siteA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 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 prior to next routine 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,Signer: Cristobal Padilla
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 beverage dispensers in bar that had excessive organic matter build up inside the nozzle. Person in charge had staff clean at time of inspection. Discussed with person in charge that the cleaning frequency should be increased to prevent the accumulation of residue. Correct By: Corrected At Time Of Inspection
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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 →