The Eleanor
A°3207 N Hayden Rd, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-90165
Breakfast & Brunch — mid-century modern brunch spotWebsite
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history11 on record
2026
May 14, 2026RoutinecleanA°
No County legal action will result from this inspection.No violations noted at time of inspection.Discussed single use gloves. Discussed cutting boards. Discussed ice machine. Discussed cooler maintenance.
Feb 12, 2026Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.Discussed single use gloves.Discussed fan guard cleaning frequency.Discussed in use utensils.
Inspector's notes
Observed 2 x 22 quart containers of beef broth cooling in walk-in cooler. With inspector probe thermometer the product measured 110*F. Chef stated that it began the cooling process approximately 2 hours prior to inspection and had staff member move product back to the cook line to be reheated to 165*F and then begin the cooling process again. Discussed with Chef that when cooling, acceptable methods include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. 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
Nov 4, 2025RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
Jun 23, 2025Routine1 priority1 foundation1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed various kitchen knives being stored pinched between prep tables on prep line during inspection. Knives were washed at time. Please ensure all in use utensils are stored in a clean, dry location, or in hot (>135 degrees F) water. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Inspector's notes
Handsinks at either end of prep line were blocked by wares during inspection, one with a dirty pan and the other with a water pitcher. Both sinks were cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only. Corrective Action: Corrected at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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.
Inspector's notes
Establishment makes and bottles hot sauce using cooked ingredients. Hot sauce bottles were being stored on shelf at ambient temperature, contents measured 71 degrees F. Hot sauces were discarded at time, and new bottles will be stored at or below 41 degrees F. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below to cold hold. Corrective Action: Corrected at time of inspection.
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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.
Jan 21, 2025Routine1 priority1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Reviewed kegging of cold brew procedures. Establishment kegs cold brew for 48 hours and marks kegs with a date and time stamp.
Inspector's notes
On the cook line, observed an employee crack raw, shelled eggs into a pan with gloves on. Afterwards, employee handled other pans and proceeded to touch ready to eat fruit and garnish for a ready to eat omelet with the same gloves. A full 20 second handwash and a change of gloves is required going from raw to ready to eat foods. Employee was corrected at time of incident. Fruit was changed out with new fruit. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.
Inspector's notes
On the cook line by the stove, observed two containers of 78*F water used to store spatulas and utensils between uses. Water that is used to store in use utensils between uses must remain at 135*F or above. Water was moved to stove top to heat to 135*F. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
2024
Oct 2, 2024RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.
May 20, 2024Routine2 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.No County legal action will result from this inspection.Inspection report emailed. Notes:Establishment is kegging cold brew for 48 hours. Reviewed procedures. 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: 47,Food Manager Licenses: 1,Signer: Nate S .
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 the bar dishwashing unit being used with 0 ppm of chorine sanitizer after a fresh cycle. Chlorine sanitizer for dishwashing machines must remain in the concentration as stated on the bottle. Until dishwashing machine is testing between 50-100 ppm of chlorine, establishment will utilize the 3 compartment sink and back dishwashing machine. Correct By: Corrected At Time Of Inspection
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 the bar, observed a 5 gallon container of cold brew coffee at ambient temperature (75*F). Per bar manager, the cold brew is steeped at room temperature and left at room temperature for dispensing, if not kegged. Because the cold brew was at room temperature for longer than 4 hours, it was embargoed. Discussed cold brew steeping methods, kegging, and provided cold brew guidance document. Correct By: Corrected At Time Of Inspection
Feb 9, 2024Advisorynot scoredclean
Manager has sent over an updated menu for verification. The consumer advisory verbiage and markings have been updated and are now in compliance. Violation has been corrected. Menu has been uploaded to EDMS.
Jan 24, 2024Routine2 foundationB°
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed. Notes;Discussed in-use utensil storage. 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,Food Manager Licenses: 1,Signer: Nathan S.
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. Observed pastries with melted cheese on them being held on time as control in the display case by the register. No documentation for the pastries was observed. When holding TCS foods on time control, all foods must be documented of when they were placed on time control. Chef documented time for pastries. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. On the electronic menus, no consumer advisory reminder or disclosure were observed on panels with undercooked foods. On the paper menu, observed a proper consumer advisory reminder, however, no consumer advisory disclosure markings next to the foods that are served undercooked. All menus that have raw or undercooked food items must have the reminder verbiage and disclosure markings next to the foods that are raw/undercooked. Provided guidance document. Correct By: Correct Prior To Reinspection
2023
Aug 30, 2023Reviewnot scoredclean
Final construction inspection for a Class 4 10+ E&D permit was conducted with superintendent Broc R. by appointment. The project was 100% complete at time of inspection. This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Discussed 48 exemption requirements for kegged cold brew product. All cold brew prior to kegging will need to be conducted under refrigeration at 41' F or below. Please ensure the following item is addressed by the routine inspection: 1) Continue caulking the bar countertop/wall gaps with silicone. MCESD inspection report was delivered via email. No County legal action will result from this inspection.
Aug 10, 2023Reviewnot scoredclean
Plumbing inspection for a Class 4 10+ E&D permit was conducted with superintendent Broc R. by appointment. The project was 100% complete at time of inspection. The permit is not approved to operate. The establishment is approved to stock and train. Please address the following items prior to the final construction inspection: 1) Provide ASSE 1013 reduced pressure backflow preventers upstream of the glass rinsers at the front service area. Certify and provide test reports. 2) Provide the vent drains for the RP backflow preventers installed behind the bag in the box. Indirectly plumb the drains to the trench drain and provide a 1" minimum air gap. 3) Disable the manual switch for the air curtain installed at the back kitchen door. 4) Trim the foam sealant at the chasse lines flush and provide a smooth layer of silicone. 5) Provide flooring plugs in the walk-in cooler, as needed. 6) Provide the lights at the ventilation hoods. 7) Caulk-in all escutcheon plates and plumbing penetrations with silicone. 8) Caulk the bar wall/countertop gaps with silicone. 9) Provide a splash guard to the right side of the front service handwash sink. 10) Caulk or flash bar equipment to the walls. 11) Provide weather stripping and door sweeps to the front exterior doors. At the final construction inspection, ensure hot water measuring 120' F minimum is provided to the plumbing system and all refrigerators are on and measuring at 41' F or below. The final construction is scheduled for Wednesday August 30th, 2023. MCESD inspection report was delivered via email. No County legal action will result from this inspection.
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →