Modern Corner Grill
A17001 N Scottsdale Rd, Scottsdale 85255
Food Establishment - Eating & Drinking · Permit FD-90861
Score based on 9 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 history11 on record
2026
Apr 29, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2025
Nov 14, 2025Routine1 priority1 foundation1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Observed metal dog bowls in the office. Discussed Dog Friendly Patio permit, see Regulation #4 for requirements: https://www.maricopa.gov/DocumentCenter/View/5477/Chapter-8-Section-2---Food-Establishments-PDF.
Inspector's notes
Upon reviewing shellstock records, no mussel shellshock tags were available for review from the last 90 days. Establishment has only retained shellstock tags for oysters.
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3-203.12 - Priority Foundation: 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. Predefined Comment: Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Reviewed notice on mussel shellshock tags to retain tags for 90 calendar days from date recorded on tag or label. Ensure shellstock tags are kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a container of chowder anda container of bolognaise sauce each over 4 inches deep cooling in the walk in cooler. After discussion with the person in charge it was determined the chowder had been prepared at 11AM and had been cooling since. Internal temperature of the chowder measured between 122°F -131°F . After discussion with the person in charge it was determined the bolognaise sauce had been cooling for 1.5 hours. Internal temperature of the bolognaise sauce measured between 104°F -110°F .
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PRIORITY VIOLATION-3-501.14 - Priority: 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. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. The bolognaise sauce was reheated to 165°F to restart cooling process using approved cooling procedures. The chowder was improperly cooled and discarded by PIC at time of inspection. Provided Cooling Methods and Cooling Accurate guidance documents electronically. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed in use spatula stored in the gap between the grill and counter.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
Jul 25, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Discussed disconnecting sprayer nozzle from the hose at mop sink and maintaining dumpster lids closed when not in use with the person in charge.
Apr 15, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Discussed ice as an exterior coolant, ensure ice not for beverage service is clearly separated/ identified. Establishment is under the same ownership, but has changed their name from Modern Oysterbar Chophouse to Modern Corner Grill
2024
Oct 31, 2024Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.Discussed date marking requirements for ready to eat time/ temperature controlled for safety foods that are frozen with the person in charge.
Inspector's notes
Observed no hand soap stocked at the handwash sink near the bar entrance. At second bar handwash sink, the soap dispenser was empty.
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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. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Predefined Comment: PIC provided soap for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed spinach dip hot holding between 113-133°F in the counter top 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. According to the person in charge the spinach dip had been hot holding for approximately an hour. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a glass bottle of water stored in the ice well touching ice intended for beverage service at the bar.
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PRIORITY VIOLATION-3-303.11 - Priority: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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. Predefined Comment: Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. The glass bottle of water was removed from the ice well at time of inspection. Ice in the ice well was discarded at time of inspection. Corrective Action: Corrected at time of inspection.
Jul 9, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Discussed date marking for frozen Ready to Eat TCS foods. The freezing date and the thawing date must be put on the container along with the preparation date as an indication of how many of the original seven days have been used.
Mar 26, 2024Routine1 priority1 foundation1 coreall 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.Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. 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: Not Participating,Embargo Lbs: 1,Food Manager Licenses: 0,Signer: Catherine F
PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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 ice balls in a clear bag with no label in the bar freezer. Reviewed invoice from ice supplier at time of inspection dated 1/31/2024. No active permit was found for the source of ice, Artisan Ice. Person in charge was informed all foods sold in the establishment must come from an approved source (i.e. a permitted/inspected establishment/facility or from a registered cottage law producer). The ice was discarded at time of inspection. Correct By: Corrected At Time Of Inspection
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 bearnaise sauce/ 100*F and hollandaise sauce/ 98*F stored at room temperature on the counter with no discard time label. Establishment utilized four-hour time as a control for the bearnaise and hollandaise sauce. When utilizing four-hour time as a control the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. After discussion with the chef, it was determined the sauces were removed from temperature control at 3 PM. Discard times were written on the labels at time of inspection. Correct By: Corrected At Time Of Inspection
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine two times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall be between 50-100 PPM. The chlorine supply was reattached, primed, and dish machine was run for a third time. Chlorine concentration then measured at 100 PPM. Ensure equipment is in working order at all times and the dish machine maintains a chlorine concentration between 50-100 PPM. Correct By: Corrected At Time Of Inspection
2023
Dec 13, 2023Routine2 priority1 foundationall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.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: Not Participating,Food Manager Licenses: 1,Signer: Catherine F
Priority Foundation-5-205.11, Pf: 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. Observed both sinks at the bar being used as dump sinks. Observed filter pans filled with ice in the basin of the sinks. Handwashing sinks shall be maintained so they are accessible at all times. Handwashing sinks shall not be used for purposes other than handwashing. The bartender removed the filter pan from one of the handwashing sinks at time of inspection. Correct By: Corrected At Time Of Inspection
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. No detectable chlorine (0 PPM) in the final rinse of the in-use low temp dish machine in the kitchen. Acceptable chlorine concentration shall measure between 50-100 PPM. The chef adjusted the sanitizer jug, primed the dish machine, and ran the dish machine for a second time. The chlorine concertation re-tested at 50 PPM in the final rinse. The chef reviewed test strip usage and priming the dish machine with staff at time of inspection. Correct By: Corrected At Time Of Inspection
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 cooked spinach (117°F) and cooked mashed potatoes (125°F) hot holding at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. After discussion with the chef, it was determined the spinach and mashed potatoes were within safe time parameters. The cooked spinach and mashed potatoes were reheated to 165°F prior to returning to hot holding. Correct By: Corrected At Time Of Inspection
Aug 9, 2023RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager was present at time of inspection.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: 0,Signer: Cat F
Nearby restaurants
Other places to eat within a short walk, with their current scores.
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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 →