Nobu
B°7014 E Camelback Rd, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-72490
Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 17, 2026.
Score over time
Inspection history10 on record
2026
Aug 3, 2026Routine1 priorityall corrected on siteB°
Provided Frozen Dessert Alternative Pasteurization Process guidance document.Predefined Comment: No County legal action will result from this inspection.Establishment makes their own gelato with a base made in house. Discussed condition of canned goods.
Inspector's notes
In shallow ice baths on the cook line observed sliced tofu/51°F, cooked lobster/55°F, raw tuna/56°F, and peeled tomatoes/56°F. On the bar counter observed a small dish of watermelon balls/53°F.
Show full county text
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. 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.
May 19, 2026Routine1 priority1 foundationall corrected on siteB°
Discussed barehand contact exemption.Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed chef garnishing plated tacos with microgreens using their bare hands. Observed chef garnish plated cooked tempura vegetables with their bare hands.
Show full county text
PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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. Predefined Comment: Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Predefined Comment: RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed shrimp tempura on the counter behind the fryer (67°F) and roasted cauliflower held at room temperature (70°F) on the counter without a time stamp of when the food was removed from temperature control.
Show full county text
3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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. Predefined Comment: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. According to the PIC the foods were removed from temperature control just before service at 3:30 PM. Discussed written policy for 4 hour Time as a public health control. Corrective Action: Corrected at time of inspection.
2025
Dec 1, 2025RoutinecleanA°
No County legal action will result from this inspection.Discussed ice machine cleaning frequency. Discussed fan guard cleaning frequency.
Aug 5, 2025RoutinecleanA°
No County legal action will result from this inspection.
Apr 21, 2025Routine1 coreA°
No County legal action will result from this inspection.Discussed Ph meter.Discussed cleaning frequency of ice machine.Discussed cleaning frequency of can opener.
Inspector's notes
Observed leak under the hand wash sink in the back server station. Discussed with Chef that all equipment should be maintained in good working condition. Corrective Action: Correct prior to next routine inspection.
Show full county text
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
2024
Dec 9, 2024Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed clam shell stock tags in log book with no date recorded for when the last animal was sold. Discussed with the Chef that all shell stock tags are required to have the date the last animal was sold and maintained for 90 days. Corrective Action: Corrected at time of inspection.
Show full county text
3-202.18 (A) - Priority Foundation: Shellstock Identification; Tags Present. 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.
Sep 3, 2024Routine1 coreall corrected on siteA°
Predefined Comment: No County legal action will result from this inspection.Discussed shell stock tags.
Inspector's notes
Observed packages of raw tuna, sea bass, and himachi thawing in walk in cooler still in their original packaging. Chef had staff remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from their original packaging when thawing. Corrective Action: Corrected at time of inspection.
Show full county text
3-501.13 - Core: Thawing
Apr 15, 2024Routine1 coreA°
This establishment is not participating in the award program at this time and had 0 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.Signer: Ramon Rivera,Food Manager Licenses: 1,Award: Not Participating
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed sprayer at the 3 compartment sink that was leaking. Chef stated that a replacement would be ordered. Discussed with Chef that all equipment should be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection
2023
Dec 7, 2023Routine2 priorityall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.A pattern of non-compliance is developing for Priority violations # 13, 3-302.11 and #18, 3-501.14 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.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.Food Manager Licenses: 1,Award: Not Participating,Signer: Thuy Hong
Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. Observed raw beef in walk-in cooler stored above both raw fish and cooked fish. Chef rearranged products at time of inspection. Discussed proper storage of raw proteins with Chef and provided guidance document. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection
Repeat Violation 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 large 20 quart container of miso mix cooling in walk-in. Product measured 75*F with thermometer. Chef stated that it had been made approximately 1 hour prior. Chef had staff move product into ice bath to bring down to proper temperature. Discussed with Chef that when cooling product, after it drops below 135*F, it must reach 70*F with in 2 hours, then it must reach 41*F or below with in 4 additional hours. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Repeat Violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
Aug 31, 2023Routine2 priority1 foundation1 coreall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 2 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.Review Notes: QA,Review Complete: CHECKED,Food Manager Licenses: 1,Award: Not Participating,Signer: Ramon Rivera
Repeat Violation Core-3-501.13, C: Thawing Observed raw fish thawing still in its original packaging. Chef had staff remove from packaging an continue that thawing process. Discussed with Chef that when thawing fish it should be removed from its original packaging. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Repeat Violation Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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 raw oysters in walk-in cooler with no shellfish tag present. Chef stated that they are receiving 81/2X11 sheets as shell tags and they are keeping them in a 3 ring binder. Discussed with Chef that original shell tags are to be kept with original product until the last one is sold and then that date is to be logged on original shell tag and kept on file for 90 days. Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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 clam shell stock tags in the back log binder with no last sold date on any of them. Discussed with Chef that all shell stock tags must have the date that the last shell fish is sold from that batch and records are to maintained for 90 days. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. Observed raw seafood products stored in cold drawers on cook line above ready to eat spring mix and lettuce. Chef pulled product and rotated product so that ready to eat foods were on top and raw seafood on bottom. Discussed with Chef that raw proteins should be stored below ready to eat foods at all times. Correct By: Corrected At Time Of Inspection
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 large 20 quart container of miso mix cooling in walk-in. Product measured 83*F with inspector thermometer. Chef stated that it had been made approximately 1 hour 45 minutes prior. Chef had staff move product into shallow pans and put in freezer for rapid cooling. Discussed with Chef that when cooling product, after it drops below 135*F, it must reach 70*F with in 2 hours, then it must reach 41* or below with in 4 additional hours. Correct By: Corrected At Time Of Inspection
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 100Panda ExpressA7014 E Camelback Rd · 0 m away
- 96Five Guys Famous Burgers & FriesA7014 E Camelback Rd · 0 m away
- 87MoxiesB°7014 E Camelback Rd · 0 m away
- 92Fired PieA°7014 E Camelback Rd · 0 m away
- 94Harkins CamelviewB°7014 E Camelback Rd · 0 m away
- 97Chipotle Mexican GrillB7014 E Camelback Rd · 0 m away
- 100Shake ShackA°7014 E Camelback Rd · 0 m away
- 100Wetzel's PretzelsA°7014 E Camelback Rd · 0 m away
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 →