AJ's Fine Foods

A°Cutting Edge

18271 N Pima Rd, Scottsdale 85255

Food Establishment - Bakery · Permit FD-85095

Score based on 5 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 23, 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 history6 on record

2026

Mar 13, 2026RoutinecleanA°

No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.

2025

Oct 29, 2025Routine1 coreA+

#49 — Non-Food-Contact Surfaces CleanCore4-602.13

Inspector's notes

Throughout preparation area, accumulation of food residues and debris on bottom shelves of large prep table. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

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4-602.13 - Core: Nonfood Contact Surfaces

Apr 23, 2025Routine1 priorityall corrected on siteB°

No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety. After discussion with the person in charge, it has been determined that the root cause of the priority violation #24 was training staff (verification breakdown), which resulted in the violation.Ensure all employees working with food obtain food worker certification from ANSI certified online site.

#24 — Time as a Public Health Control: Procedures and RecordsPriority3-501.19

Inspector's notes

Establishment uses time as a public health control for creamer carafes. According to time control log sheet, creamer carafes were placed out for use at 600am and creamer carafes were being discarded at 1115am, 1.25 hours past 4 hour discard time. See embargo form. Reviewed time as a public health control procedures and the importance of 4-hour discard time of TCS (time/ temperature control for food safety) foods. Corrective Action: Corrected at time of inspection.

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PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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.

2024

Oct 22, 2024RoutinecleanA°

No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Reviewed with managers: time control procedures for creamer carafes.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.

2023

Oct 10, 2023Advisorynot scoredclean

Correction of the Priority Foundation violation #22 found during the routine inspection on 26 September 2023 was verified corrected by the district inspector on 03 October 2023 via email message.A copy of the advisory report was emailed to the establishment.No County legal action will result from this inspection.

Sep 26, 2023Routine1 priority1 foundationB°

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation Violations on this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.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,Food Manager Licenses: 1,Signer: Ryan Thomas

#22 — Proper Cold Holding TemperaturesPriority3-501.16

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. ........In pastry cold case, cannolis and cannoli cookies (both with dairy filling) with internal temperatures of 45*F-53*F. Per employee, case was being cleaned for <2 hours before start of inspection. After 15 minutes, cannolis and cannoli cookies had dropped 1*. Cannolis and cannoli cookies were moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Discussed cleaning of pastry cases and monitoring temperatures of TCS foods to ensure proper temperatures are being maintained. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

#24 — Time as a Public Health Control: Procedures and RecordsPriority foundation3-501.19

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: 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. ..........Bakery department uses time as a public health control for creamer carafes that are placed out at self service station for customer use. At time of inspection, no time documentation for creamer carafes. Establishment also unable to locate written time control procedures for creamer carafes. Manager discarded creamer carafes for quality. Provide written time as a public health control procedures for creamer carafes before re-inspection. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request. Correct By: Correct Prior To Reinspection

This address holds 6 food permits

Maricopa County issues a separate permit for each kitchen rather than for each restaurant name, so large properties hold several. Each is inspected and scored on its own. The county does not publish which kitchen serves which venue.

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 23, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →