Campo Italian Bistro & Bar

B°

8260 N Hayden Rd, Scottsdale 85258

Food Establishment - Eating & Drinking · Permit FD-79083

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.

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 history8 on record

2026

Aug 21, 2026Advisorynot scoredclean

Feb 6, 2026Routine1 priorityall corrected on siteB°

No County legal action will result from this inspection.

#23 — Proper Date Marking and DispositionPriority3-501.18

Inspector's notes

Observed in the facility's walk in cooler a tub of protein marinara held at 41F and below with a preparation date of 1/27/26. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. Inspector embargoed food. TCS food that is held 41F shall be discarded after 7 days. Food preparation is day 1 of date marking for 7 days.

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PRIORITY VIOLATION-3-501.18 - Priority: 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.

2025

Dec 5, 2025Routine1 coreA°

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

#35 — Approved Thawing Methods UsedCore3-501.13

Inspector's notes

Observed sealed vacuum packaged fish filets in drawer cooler below cooktop. Please ensure frozen fish is removed from vacuum packaging prior to thawing. Corrective Action: Correct prior to next routine inspection.

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3-501.13 - Core: Thawing

Oct 22, 2025Routine2 foundation1 coreall corrected on siteB°

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

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation6-301.12

Inspector's notes

No hand towels at handsink behind bar during inspection, sink was restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: No handsoap at handsink behind bar during inspection, sink was restocked at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

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6-301.12 - Priority Foundation: Hand Drying Provision. 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.

#23 — Proper Date Marking and DispositionPriority foundation3-501.17

Inspector's notes

Observed containers of cooked brussels sprouts, and cauliflower in lowboy cooler date marked 10/4. Person in charge said this was not correct but was unsure of correct date, items were discarded at time. Please ensure all time/temperature controlled for safety food items are date marked accurately and discarded within 7 days of preparation. Corrective Action: Corrected at time of inspection.

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3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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.

#35 — Approved Thawing Methods UsedCore3-501.13

Inspector's notes

Observed raw fish in vacuum packages thawing in walk-in cooler, items were removed from packaging at time. Please ensure vacuum packaged raw fish is removed from seal prior to thawing. Corrective Action: Corrected at time of inspection.

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3-501.13 - Core: Thawing

May 1, 2025Routine1 foundation1 coreB°

Predefined Comment: No County legal action will result from this inspection.Discussed cooling methods and reheating.

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation6-301.12

Inspector's notes

No hand towels at handsink in warewashing area during inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

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#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedCore4-102.11

Inspector's notes

Observed fresh pasta being stored in trash bags to rest in walk-in cooler. Please ensure only food safe materials are used as food contact surfaces. Corrective Action: Correct prior to next routine inspection.

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4-102.11 (A)(2) and (B)(2) - Core: Characteristics-Single-Service and Single-Use; Impart color, odor, taste; Clean

2024

Oct 23, 2024Routine1 coreA°

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

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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

Mar 20, 2024Routine1 priorityall corrected on siteB°

This establishment is not participating in the award program at this time and 1 Priority, 0 Priority Foundation violations on this inspection.*The establishment is sous vide-ing steak and chicken for dinner service, to order, and discards the product at the end of service.Report emailed to PIC.No County legal action will result from this inspection.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,Embargo Lbs: 0,Signer: Jack Heyman

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

PRIORITY VIOLATION-4-501.114, P: 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. Observed 0 ppm chlorine sanitizer in the dish machine in the bar area actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the glasses are properly sanitized. The machine was primed and tested correctly. Please prime and test the machine daily. Correct By: Corrected At Time Of Inspection

2023

Oct 25, 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.No County legal action will result from this inspection.Confirmed the emailed report was received. 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,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Elliot Minnick

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation6-301.12

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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......No single use towels at rear kitchen handwashing sink. Towels provided. Correct By: Corrected At Time Of Inspection

#21 — Proper Hot Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(1), P: 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......Observed a NY steak being held in a water bath set at 125F. Maintain hot TCS food at or above 135F. Moving forward, staff will monitor undercooked steaks using time as a control, Procedures were written at the time of inspection and the 4 hour discard time was noted on the steak. Correct By: Corrected At Time Of Inspection

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 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →