House of Yang
B13802 N Scottsdale Rd, Scottsdale 85254
Food Establishment - Eating & Drinking · Permit FD-75016
Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 22, 2026.
Score over time
Inspection history10 on record
2026
Jun 30, 2026Routine1 foundationall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Time is not recorded for food items using time for food safety such as fried breaded chicken and pork egg rolls held at room temperature with an internal temperature of 99 degrees F in cook line. Chef stated the items were put in this place 50 minutes ago and time tagged the food items. Corrective Action: Corrected at time of inspection.
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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.
Apr 21, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.No violations noted at time of inspection.Discussed cold holding during preparation.
2025
Sep 16, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed standalone ice machine condensate discharging to a pitcher on the ground. Condensate drainage and other non sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Liquid food wastes and rainwater can provide a source of bacterial contamination and support populations of pests. Instructed PIC to extend condensate discharge pipe or move ice machine so condensate drains to floor sink. Corrective Action: Correct prior to next routine inspection.
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5-403.12 - Core: Other Liquid Wastes and Rainwater
Jun 17, 2025Routine2 priority1 coreall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed chef chop and plate cooked chicken with their bare hands. Observed a chef grab a handful of chopped cabbage with their bare hand and garnish the bottom of a to go container with their bare hand.
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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. Instructed the person in charge to discard ready-to-eat foods items with their bare hand at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed raw unpasteurized shelled eggs/78°F held at room temperature in the back prep area. Observed cooked noodles/52°F, chopped cabbage/ 47°F, bean sprouts/53°F, raw shrimp/45°F in the prep cooler across from the stove.
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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: 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. After discussion with the person in charge it was determined the raw eggs were stored at room temperature for 30 minutes and all other TCS foods were placed in the prep cooler around 10AM. 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.
Inspector's notes
Observed a plastic container of chopped cabbage on the ground near the prep table in the back of the kitchen.
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Repeat Violation 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. After discussion with the person in charge it was determined the PIC had chopped that batch of cabbage shortly before the inspection and is the cabbage is being pressed to remove water. Discussed importance of maintaining food at least 6 inches off the ground at all times. The container of chopped cabbage was moved off the ground at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.
Mar 10, 2025Routine1 priority1 coreall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Discussed monitoring guests during brief visits and tours and steps are taken to ensure that exposed food, equipment, utensils, linens, and single use articles are protected from contamination during their visit with the PIC.
Inspector's notes
Observed a plastic container of chopped cabbage on the ground near the prep table.
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3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. After discussion with the person in charge it was determined the PIC had chopped that batch of cabbage shortly before the inspection. Discussed importance of maintaining food at least 6 inches off the ground at all times. The container of chopped cabbage was moved off the ground at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked beef/117°F and cooked chicken/ 125°F hot holding in steam well.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. After discussion with the person in charge it was determined the chicken and beef had been hot holding since 2PM. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.
2024
Nov 6, 2024Routine2 coreall corrected on siteA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed worker eating lunch on table directly next to kitchen worktable where raw produce was being sliced. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens, unwrapped single-service and single-use articles; or other items needing protection cannot result. Provide or use a dining area away from food, food prep areas, and equipment. Corrective Action: Corrected at time of inspection.
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2-401.11 - Core: Eating, Drinking, or Using Tobacco
Inspector's notes
Observed a covered metal tray of cooked noodles/94°F cooling in the reach in refrigerator with another container of noodles stacked directly on top. 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. Discontinue tightly covering and stacking cooling containers of TCS foods. The trays of noodles were rearranged and loosely covered to aid the cooling process at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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.
Jul 23, 2024Routine1 priority1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed cooling methods and parameters with the person in charge. Predefined Comment: 如果您對此檢查報告有任何疑問，或者想用中文審閱此檢查報告，請聯繫我們的語言聯絡官： (602) 527-1365. If you have any questions regarding this inspection report, or would like to review it with someone in Chinese, please contact our language liaison at (602) 527-1365.
Inspector's notes
Observed bean sprout/52°F, chopped cabbage/ 54°F, raw pooled eggs/ 46°F, and tofu/52°F in upper portion of prep cooler.
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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: 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. After discussion with the person in charge it was determined that all TCS foods had been in the cooler since 2:30 PM. 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.
Inspector's notes
Establishment uses 4-hour time as a control to monitor fried chicken and eggs rolls held at room temperature. When utilizing 4 hour time as a control the food must be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. The time the fried chicken and egg rolls were removed from temperature control was not recorded at time of inspection. After discussion with the person in charge it was determined the egg rolls and chicken were removed from temperature control at 1:30 PM.
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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: All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.
Apr 11, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. On July 1st, 2023, the Environmental Services Department began 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,-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)-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 an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Award: A,Food Manager Licenses: 1,Signer: Jin Shao Zhu
2023
Nov 13, 2023Routine1 coreall corrected on siteA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed cleaning frequency with the person in charge. No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: 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 or call 602-506-6824Award: A,Food Manager Licenses: 1,Signer: Jin Z
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed a small leak of the faucet at the handwashing sink near the kitchen entrance. Please repair the leak prior to the next routine inspection. Correct By: Corrected At Time Of Inspection
Jul 31, 2023Routine1 priority1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.Reviewed date marking requirements for foods that are frozen with person in charge. No County legal action will result from this inspection.Routine inspection report emailed to person in charge. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: 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 or call 602-506-6824Award: Not Participating,Food Manager Licenses: 1,Signer: Jin Shao Zhu
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. At time of inspection observed bean sprouts/ 60 °F, chopped cabbage/ 57 °F, and cooked noodles/ 56 °F in the prep cooler on the line. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. TCS foods were within safe time parameters and were placed on ice or ice was added to product to rapidly cool the foods at time of inspection. Discussed monitoring cold holding temperatures and keeping lids of prep cooler closed as frequently as possible with person in charge. Correct By: Corrected At Time Of Inspection
Priority Foundation-7-102.11, Pf: Common Name-Working Containers At time of inspection observed an unlabeled spray bottle filled with brown liquid by the three compartment sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The spray bottle was labeled as cleaner at time of inspection. Correct By: Corrected At Time Of Inspection
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 100Natural GrocersA13802 N Scottsdale Rd · 0 m away
- 89Ra SushiB°13802 N Scottsdale Rd · 0 m away
- 85Squarz Bakery & CafeB°13802 N Scottsdale Rd · 0 m away
- 81T-Bird TavernA13802 N Scottsdale Rd · 0 m away
- 59Yod Thai EateryA13802 N Scottsdale Rd · 0 m away
- 95Strad PizzaA°13802 Scottsdale Rd · 0 m away
- 83BolRistaB°13802 Scottsdale Rd · 0 m away
- 95Salad and GoA°13838 N Scottsdale Rd · 90 m away
Data from Maricopa County Environmental Services public records, last checked Sep 22, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →