PlateScore

McDonald's

A°

6335 E Greenway Rd, Scottsdale 85254

Food Establishment - Eating & Drinking · Permit FD-56899

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

County record last checked Sep 17, 2026.

98
Excellent

Scottsdale restaurant avg: 93

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Score over time

1000602023202420252026Aug 2, 2023 — Routine — score 100 (0 priority, 0 foundation, 0 core)Mar 12, 2024 — Routine — score 100 (0 priority, 0 foundation, 0 core)Aug 12, 2024 — Routine — score 85 (1 priority, 0 foundation, 0 core)Feb 4, 2025 — Routine — score 100 (0 priority, 0 foundation, 0 core)Aug 21, 2025 — Routine — score 100 (0 priority, 0 foundation, 0 core)Mar 10, 2026 — Routine — score 95 (0 priority, 1 foundation, 0 core)Sep 1, 2026 — Routine — score 100 (0 priority, 0 foundation, 0 core)100
Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history7 on record

2026

Sep 1, 2026RoutinecleanA°

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

Mar 10, 2026Routine1 foundationall corrected on siteB°

No County legal action will result from this inspection.Calibrated thermometer.

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

Inspector's notes

Observed deep, covered and stacked plastic containers of shredded lettuce and covered, stacked plastic containers of sliced tomatoes cooling in the make-line refrigerator below the toppings rail, with internal temperatures of 48-51F, probe thermometer, verified by PIC. According to PIC, the lettuce and tomatoes were prepped 30 minutes prior to inspection. PIC placed the cooling TCS foods into the walk-in cooler to rapidly cool to 41F or less. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. TCS foods starting at 70F or less have 4 hours to cool to 41F or less. Corrective Action: Corrected at time of inspection.

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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.

2025

Aug 21, 2025RoutinecleanA°

Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: Food borne illnesses; 9 Food Allergens. Of note: Establishment has replaced water heater unit. Currently replacing water damaged ceiling tiles in dining area.

Feb 4, 2025RoutinecleanA°

Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: Norovirus and other food borne illnesses. Employee personal food storage procedures. Recommend: repairing drain line to RPZ in back of house to left of back door. Maintenance on older cream machine. Of note: Establishment has work order to repair new coffee creamer unit.

2024

Aug 12, 2024Routine1 priorityB°

Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: Chemical storage procedures. Recommend: repair/replace upright dish machine.

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority4-501.114

Inspector's notes

Observed in use low temperature chlorine dish machine with 0ppm Chlorine concentration. Notified Person In Charge (PIC). Checked and ran unit 4 times, 0ppm. Whole tray inside with lids and tcs food containers. Display on machine indicated sanitizer refill despite sanitizer inside unit pod. Directed PIC to close down machine and re-wash, re-sanitize entire tray in working three compartment sink. =====Proper food safety concentration of chlorine is 50ppm-100ppm.

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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.

Mar 12, 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.Reviewed and discussed: mop sink maintenance. Reminder: all drain pipes need to be 1" above the drains. Emailed copy of inspection report. Provided via email: Chemical Dispenser Handout.Award: Not Participating,Signer: Allison Beckner

2023

Aug 2, 2023RoutinecleanA°

This establishment is not participating in the award program at this time 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.Inspection report emailed and verified.Award: Not Participating,Food Manager Licenses: 1,Signer: Allison B.

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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 →